Panettone Stuffing | Recipe

Chef Michael shared his Italian inspired stuffing recipe using ShopRite Panettone. By using Panettone cake as the base of this holiday stuffing you add a subtle but unique sweetness! Buon Appetito a tutti


  • 1 package ShopRite Panettone
  • 1 ounce unsalted butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 5-6 fresh sage leaves, chopped
  • 1 1/2 cup chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. Slice the panettone into 1/2-inch cubes, place in a baking pan and bake for 45 minutes at 350 degrees F. Rotate the Panettone every few minutes so that it bakes evenly and doesn’t burn
  2. Melt butter in a large skillet. Add onions, celery and sage and cook until softened, about four minutes.
  3. Add ½ cup of chicken broth and continue to cook, about three minutes more.
  4. Combine baked Panettone and vegetable mixture.

 To finish off this recipe you can use a slow-cooker or your oven.

If you’re using a slow cooker, rub sides of slow-cooker with butter or cooking spray to avoid sticking, then pour stuffing into slow-cooker. Cook on high for one hour. Add up to 1 cup of chicken stock as necessary to prevent stuffing from drying out. Stir well, then turn slow-cooker to low. Cook another two hours on low.

If you’re using the oven ( as Chef Michael demonstrates in the video) lower the temperature to 150 degrees F and bake stuffing for 3 hours.


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