Nigella Lawson's Panettone and Italian Sausage Stuffing

Name: Nigella Lawson's Panettone and Italian Sausage Stuffing
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: International
Ingredients: 2 onions, peeled; 3 sticks celery; 4 eggs; 4 tbsp olive oil; 1kg Italian sausages; 500ml chicken stock; 500g panettone, cut in to 2-3cm cubes; Salt to taste; Large handful l chopped parsley (and more to serve)

Over a year ago 14,588 views

Prep: 25 mins

Cook: 45 mins

450 kcal

25g P 40g C 18g F 5g Fi

Side Dish

Ingredients

2 onions, peeled
3 sticks celery
4 eggs
4 tbsp olive oil
1kg Italian sausages
500ml chicken stock
500g panettone, cut in to 2-3cm cubes
Salt to taste
Large handful l chopped parsley (and more to serve)

Accompaniment

Description

This delightful stuffing brings together the sweetness of toasted panettone and the savory kick of Italian sausage, creating a harmonious blend that's both light and satisfying. As it bakes, the top transforms into a golden, crisp crust while the underneath remains wonderfully soft and flavorful. Finished with a sprinkle of fresh parsley, this dish is perfect for elevating your holiday table or any special gathering, inviting everyone to dig in with a warm smile.

Method

To Toast the Panettone

1
Lay out the panettone cubes on a large baking sheet.
2
Toast them in the oven for 10 minutes, till they are crisp and golden at the edges.
3
Allow to cool.
4
Keep the toasted cubes in an airtight container if done in advance.

To Prepare the Filling

5
Chop the onions and celery finely, but don't go so far that you end up with a mush.
6
Put 2 tbsp of the oil into a pan and, when warm, add the celery and onion.
7
Cook gently, stirring every now and again, for 10-15 minutes until softened.
8
Add the remaining oil to the pan.
9
Squeeze the sausages out of their casings into the pan and squish and turn with a wooden spoon to break the pieces up as much as possible and mix with the celery and onion.
10
Cook the sausage-meat for about 10 minutes, or until the pinkness has left it, stirring regularly with your wooden spoon.

To Assemble and Bake

11
Preheat the oven to 200C/gas 6 (if it isn't on already).
12
Grease an ovenproof dish (approx 33cm x 19cm).
13
Put in the toasted panettone cubes and add the sausage, celery and onion.
14
Use your hands to blend everything together well.
15
In the bowl that had the sausages, celery and onion, whisk the eggs with the stock (adding salt if it isn't already salty, so taste the stock first).
16
Pour this over the stuffing, leaving it to soak in for 5 minutes or so before baking, uncovered, in the oven for approx 45 minutes.
17
It will be dark golden and crisp on top, eggily soft - but utterly firm - underneath.

To Serve

18
Sprinkle with chopped parsley.
19
Use a large spoon to serve.

Chef's Tips

You can't 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 panettone, then go for a tall, round loaf of pandoro instead. In either case, be sure to brush off all the bits of visible sugar from the top. I just slice off the sugar-covered bits.

For stock, I simply use good shop-bought concentrate whisked into cold water. If you're starting off with hot stock, make it up first and leave it to cool a little before mixing in with the eggs.