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Panettone Stuffing

  • 4 Serves
  • 20 minutes
  • 40 minutes

Italian sweet bread mixed with sausage meat, fresh herbs and garlic. This recipe is perfect for any gifted panettones you have lying around.



4 Serves*
1 onion, chopped
200 g pork sausage, uncased
1 bunch fresh mint
1 bunch fresh parsley
5 cloves garlic
2 tbsp capers
1 tbsp olive oil
3 tbsp red wine vinegar
250 g panettone, toasted and torn into bite sized pieces
1/4 cup pistachios or any leftover nuts you have, roughly chopped
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. In a fry pan over medium heat, drizzle a bit of olive oil, add onion, and sausage and cook till brown. Season to taste and set aside to cool.
  2. In a food processor, pulse the mint, parsley, garlic, capers, olive oil and vinegar until smooth. Season with salt and pepper.
  3. In a large bowl, combine the herbs with the panettone, pistachios and sausage mix and mix well.
  4. Place mixture in an ovenproof dish and bake at 180C for 20-30 minutes or until cooked, or alternatively you can use it to stuff any protein of your choice like a chicken, turkey or lamb leg.

Easy Swap

If you don’t have panettone, any excess sourdough loaf or stale raisin bread will do.

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