Ingredients
1
loaf (2 lb) Panettone or (1 1/2 lb) Challah bread, cut into 3/4-inch cubes
1/2
cup butter
2
bunches fresh sage leaves, chopped
1
teaspoon salt
1/2
teaspooon pepper
1/2
cup julienne dried apricots (from 6-oz bag)
1/2
cup dried tart cherries (from 6-oz bag)
1/2
cup golden raisins
1
cup finely chopped yellow onion
1
cup finely chopped celery or fennel bulb
1
cup finely chopped carrots
3
cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
2
eggs, if desired (for firmer stuffing)
Preparation
Heat oven to 350°F. In large bowl, add bread cubes; set aside. In 12-inch skillet, melt 1/4 cup butter over medium heat until light brown. Remove from heat; stir in sage, salt and pepper. Pour sage butter over bread cubes and toss gently. On 2 cookie sheets, spread out seasoned bread cubes. Bake 15 minutes or until light brown; return to bowl.
Meanwhile, in medium bowl, place the dried fruits. Add boiling water to cover and allow to stand at least 10 minutes to plump and soften fruits. Drain; add to seasoned bread cubes.
Increase oven temperature to 375°F. In same skillet, melt remaining 1/4 cup butter over medium heat. Add onion, celery and carrots to butter; cook 7 to 10 minutes, stirring occasionally, until vegetables are tender. Add to dressing mixture in bowl; gently toss. Stir in broth. Stir in beaten eggs just until blended.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon dressing into baking dish. Bake uncovered 40 to 45 minutes or until golden brown.
