Panettone Holiday Dressing

• 1 (2 1/4 lb) panettone
• 12 cup sweet butter
• 2 bunches fresh sage, leaves minced
• 12 cup dried apricot, julienned
• 12 cup dried sour cherries
• 12 cup golden raisin
• 1 12 cups minced yellow onions
• 1 cup minced celery or 1 cup fennel
• 1 cup minced carrot
• up to 2 cups chicken stock (or turkey if you have it)
• 2 eggs
• salt and pepper, to taste

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

panettone, sweet butter, fresh sage, apricot, sour cherries, golden raisin, yellow onions, celery, carrot, chicken stock, eggs, salt

Taken from www.food.com/recipe/panettone-holiday-dressing-119885 (may not work)