Panettone Holiday Dressing

Directions

1. 1
   Cut the panettone into 3/4-inch squares and place in large bowl.
2. 2
   Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes.
3. 3
   Take off the heat and add half the sage; season with salt and pepper.
4. 4
   Pour the sage butter over the bread and toss gently but swiftly.
5. 5
   Spread out on 2 cookie sheets and place in a 350F oven until light brown, about 15 minutes.
6. 6
   Remove from the oven and place back into the bowl.
7. 7
   Meanwhile, place the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes; this will plump and soften the fruit for cooking.
8. 8
   Drain fruit once plumped.
9. 9
   Raise the oven temperature to 375F.
10. 10
    Melt the remaining butter and add onion, celery, and carrot.
11. 11
    Saute on medium-low heat until soft.
12. 12
    Add dried fruit and remaining sage; toss into cooled croutons.
13. 13
    Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing.
14. 14
    Stir in beaten eggs; adjust salt and pepper.
15. 15
    Turn out into an oven-proof casserole and bake uncovered until golden brown on top, about 40 minutes.