When yet another big cardboard box arrived on our doorstep, Chris was wondering what I had bought now (I may or may not have a little Internet shopping problem...). Fact is, it was more treats from the Foodbuzz Tastemaker Program. This time, we received not one but two large packages of Bauducco Panettone - one was with Hershey's chocolate chips, and one with Sun-Maid raisins and candied fruits. In case you're not sure what panettone is, it is an Italian bread-like cake that is usually served around the holidays. Once we opened the box, our creative cooking juices started to flow.
A few days later we planned to make a pork loin for dinner. Sick of plain old veggies or potatoes, we wanted a side dish with pizzazz! Something different! That's when it came to us. We'd make stuffing out of the panettone!
It was a brilliant idea, really, and we're quite proud of the results. The basis of the recipe is my grandmother's bread stuffing, but we made a few adaptations. For the bread, we (obviously) used the panettone with raisins and candied fruits. Of course, this had an inherent sweetness that needed some balance. To bring in savory flavors, we added onions, celery, sage leaves, and chicken broth, and we cooked it in a slow-cooker to make life easy.
Yummy, yum, yum! Sweet, savory, moist and nicely browned, this one is a keeper, and may become our go-to holiday stuffing. It paired nicely as a side to our pork and apples that we had browned then braised in white wine, sage and a dash of port.
Break up panettone
Add chicken broth and allow vegetables to soften
Mix vegetables and panettone together
Allow to cook three hours in a slow-cooker
Slow-Cooker Panettone Stuffing
1 26.2-ounce package Bauducco Panettone with Sun-Maid Raisins and candied fruits
1 stick unsalted butter
1 medium onion, diced
2 celery stalks, diced
5-6 fresh sage leaves, chopped
1 3/4 cups chicken broth
1 teasoon kosher salt
1/2 teaspoon freshly ground black pepper
Break the panettone into 1/2-inch cubes and place in a large bowl. Melt butter in a large skillet. Add onions, celery and sage and cook until softened, about four minutes. Add chicken broth and continue to cook, about three minutes more. Pour broth mixture onto bread pieces and mix well. Rub sides of slow-cooker with butter or cooking spray to avoid sticking, then pour stuffing into slow-cooker. Cook on high for one hour. Stir well, then turn slow-cooker to low. Cook another two hours on low.