This stuffing is delicious and easy to use. I go for hot Italian sausages here, since it’s the contrast between the sweet, fruited bread and the fieriness of the sausage that I love; but it would work with the milder variety, too. You can’t, however, substitute normal breakfast sausages: the rusk in them would add too much breadiness; that element is elegantly provided already. If you don’t like the dried fruit in the panettone, then go for a tall, round loaf of pandoro instead. You should remove any visible sugar from the top in both cases. The sugary bits are easily removed by slicing.
SERVES 10-16 for the Christmas dinner, 8-10 for an alternative.
500g panettone, cut into 2cm-3cm cubes
2 chopped onions.
Three sticks of celery
4 tbsp olive oil
1kg Italian sausages
4 eggs
500ml chicken stock
Salt for your enjoyment
A large quantity of chopped parsley and more are available.
- The oven should be preheated to 200C/180C fan/gas 6. Spread the panettone on a baking tray and bake for 10 minutes. Cool. This step is possible to do in advance. However, make sure you keep your toasted cubes in an oven-safe container.
- Chop the onions and celery finely, but don’t go so far that you end up with a mush.
- Place 2 tablespoons of oil in a saucepan. Once the oil is warm, add the onion and celery. Cook for about 10-15 minutes, stirring occasionally, until the onions are softened.
- The remaining oil can be added to the skillet. Once the sausages are out of their casings, heat the oil in the saucepan. Next, add the chopped onion and celery to the skillet. You can cook the sausagemeat in the pan for 10 minutes until it turns pink. Keep stirring with the wooden spoon. If you prefer, everything can be done in advance.
- Preheat the oven to 200C/ 180C fan/gas 6 (if it isn’t on already) and grease an ovenproof dish (approx 33cm x 19cm), pretty enough to serve from, put in the toasted panettone cubes and add the sausage, celery and onion: I use my hands to blend everything together well.
- In a bowl whisk the eggs with the stock (adding salt if it isn’t already salty, so taste the stock first) and pour this over the stuffing, leaving it to soak in for 5 minutes or so before baking, uncovered, in the oven for 45 minutes. It will be dark golden and crisp on top, eggily soft – but utterly firm – underneath.
- To serve, sprinkle with chopped parsley.
MAKE A PROMIS Then, make the mixture of celery and sausagemeat. Cover and cool the mixture in the refrigerator for at least two days. For up to a week, toast the panettone pieces and place them in an airtight container. When ready to use, finish with eggs and stock.