Panettone, Apple, Sausage Stuffing

I usually host our family’s Thanksgiving dinner, whether here or in Hilton Head. I always like to include one new dish to the menu already filled with family traditions.  A few years ago I prepared this stuffing recipe adapted from FoodNetwork’s very own Giada DeLaurentis.  It was a big hit and I haven’t made it since , so I decided to make it again this year.

It’s unusual yet very Italian as it’s main ingredient is a loaf of Panettone bread.  If you’re not familiar with that, it’s the Italian version of the tradition  fruitcake that everyone loves to hate!  Only this bread is really good.  It’s light and not too heavily filled with fruit, and it is great sliced and toasted for breakfast.  This year Panera has added it to it’s menu throughout the Holiday season.  You can also purchase it at any TJMaxx’s or Marshall’s store.  (Which is where I buy mine).  It comes in a decorative box, ready for gift giving. You can certainly make your own, (which I did try one year) but, believe me, it’s just too much work!

So here is one of the many offerings served alonside our turkey this year:

One loaf Panettone bread, cubed

1/2 pound sweet Italian sausage (out of the casings) browned and drained

2 tart apples , peeled and diced

1 red onion, peeled and diced

2/3 c dried cranberries

1 egg, beaten

1 stick butter

1 or two cans chicken broth

a pinch or two red pepper flakes

Saute onions and apples in butter, add cooked sausage, combine with bread cubes and egg. Add pepper flakes and salt and pepper to taste. Turn into buttered baking  dish and pour chicken stock over just to moistened.  You don’t want it too soggy!

To make it even more Italian and yummy, sprinkle with parmesan cheese!

Bake in 375 degree oven for 30 minutes.

I’ll still have to make the traditional stuffing for the picky eaters in our family.  Oh, and as every other year, the dish of pasta will have it’s usual place on the holiday table. This is what we Italians do!!

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Published in: on NovemberUTCbMon, 24 Nov 2008 15:12:34 +0000000000Mon, 24 Nov 2008 15:12:34 +0000pmMon, 24 Nov 2008 15:12:34 +000008 9, 2008 at 2:20 p11  Leave a Comment  
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