This text is part of the special Plaisirs booklet
During the holidays, we are busy finding new ways to prepare leftovers. This year, we forget the French toast and cook the panettone in a savory recipe.
Portions | 6 to 8
Preparation time | 20 minutes
Cooking time | 1 hour
INGREDIENTS
- 1 lb panettone, cut into 1 inch dice
- 2 onions, peeled
- 3 stalks of celery
- ¼ cup olive oil
- 2 lbs of Italian sausages
- 4 eggs
- 2 cups of chicken broth
- Salt to taste
- A large handful of chopped Italian parsley, more for serving
PREPERATION
Preheat the oven to 400 ° F (205 ° C). Place the panettone cubes on a baking sheet and toast in the oven for 10 minutes, until golden brown and crisp. Let cool. If this step is done in advance, store the panettone croutons in an airtight container.
Finely chop the onions and the celery stalks.
In a skillet, heat 2 tbsp. olive oil. Add the celery and onions. Cook over low heat, stirring, for 10 to 15 minutes, or until the vegetables are soft.
Add the rest of the olive oil to the pan. Take the sausage meat out of the casings and break it up using a wooden spoon. Mix well with the vegetables. Cook everything, stirring regularly, for about 10 minutes, until the flesh is cooked. All of these steps can be done in advance.
Oil a 3 x 8-inch baking dish. Place the panettone croutons and the sausage mixture in the dish. Mix using his hands.
In a bowl, whisk the eggs with the broth (salt if necessary) and pour everything over the stuffing mix. Let stand for about 5 minutes before placing the baking dish in the oven, uncovered. Bake for 45 minutes, until the top of the stuffing is golden and crisp.
Watch video