Panettone Stuffing

• 1 loaf panettone
• 1/2 cup butter
• 3 tablespoons minced fresh sage leaves
• 1/2 cup dried cranberries
• 1/2 cup golden raisin
• 1/2 cup dried cherries
• 1 lb sweet Italian turkey sausage
• 1 1/2 cups minced onions
• 1 cup minced celery
• 1 cup minced carrot
• 2 cups chicken stock
• 1 teaspoon crushed fennel seed

1. Cut panettone into small cubes.
2. Melt and brown half of the butter and add 2 T sage. Salt and pepper to taste.
3. Toss sage butter with panettone.
4. Spread panettone crutons in single layer on cookie sheet and bake at 350 degrees for 15 minutes. (This can be done one or two days ahead.
5. Plumb dried fruit in boiling water for ten minutes and drain.
6. Brown turkey sausage and drain on paper towels.
7. Add butter to pan and sweat onions, celery and carrots and remaining T of sage. Do not brown.
8. In a large bowl toss panettone crutons, sausage, dried fruit and vegetables. Add crushed fennel seeds and salt and pepper to taste.
9. Add enough broth to moisten.
10. Bake in a greased oven safe dish at 375 degrees for 40 minutes.

panettone, butter, sage, cranberries, golden raisin, dried cherries, sweet italian turkey sausage, onions, celery, carrot, chicken stock, fennel seed

Taken from www.food.com/recipe/panettone-stuffing-259449 (may not work)