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This recipe is inspired by the traditional stuffing but with a twist by using panettone with savory and sweet Chinese sausage. It’s a perfect side-dish to accompany your main dish for you holiday meals.
If you enjoy Asian fusion recipes and want to try something a bit different, maybe you can give this panettone with Chinese sausage stuffing a try. It’s perfect to use up that slightly stale panettone. Chinese sausage is slightly sweet and savory and I feel like it’s a perfect pair with the buttery panettone.
How to make Panettone and Chinese sausage stuffing
1. If there are some pearl sugar on the panettone, you can always scrape those off. Cut the panettone into aobut 1-inch cube. Toast the panettone in the oven in a preheated oven at 350 F (180 C) for 10 minutes. Let them cool down completely. You can prepare this a day or two before
2. Dice the Chinese sausage into about 1/2 inch pieces. Dice the celery and onion into 1/2 inch pieces approximately. Don’t cut too small or they may turn into a mush after cooking
3. Preheat 2 Tbsp of oil on a large skillet over medium heat. When it’s hot, add the celery and onion and saute for about 10 minutes until they are soft and aromatic. Add the rest of the oil and add the diced Chinese sausage
4. Continue to cook until they are slightly charred but not burned. The sausage will release some aromatic oil too . You can prepare ahead up to this point and bake the next day if you want. Cover tightly and keep in the refrigerator
5. Grease a 10 – 12 inch round baking dish or 9 x 13 inch baking dish. Preheat oven to 400 F (204 C) for conventional oven. For a convection oven, lower the temperature by 20 F or 15 C. If the chicken stock you use is very lightly seasoned, have a taste and you may want to add some salt and pepper to your taste. Whisk the stock with the eggs
6. Pour the egg mixture over the panettone mixture. Make sure they are soaked in the egg mixture. Let them stand for 10-15 minutes while the oven is preheating
7. Transfer to a prepare baking dish. Put the baking dish on the middle rack and bake uncovered for 40-45 minutes. 
8. It should be crisp on top and custardy texture underneath. If you insert a toothpick into the center, it should comes out clean. If not, bake for another 5 minutes and test again
Substitution for panettone
This recipe works well with other slightly stale bread too such as brioche, pandoro, challah, any French or Italian bread. You don’t want to use soft and fluffy bread though as they won’t hold up well as a stuffing.
You may also like this sticky rice stuffing
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Panettone and Chinese Sausage Stuffing
Ingredients
- 500 gr panettone slightly stale
- 2 Tbsp cooking oil
- 500 gr Chinese sausage
- 3 sticks celery
- 2 large onion
- 4 Tbsp cooking oil
- 500 ml chicken stock
- 4 eggs beaten
- Salt and pepper to taste
Instructions
- If there are some pearl sugar on the panettone, you can always scrape those off. Cut the panettone into aobut 1-inch cube. Toast the panettone in the oven in a preheated oven at 350 F (180 C) for 10 minutes. Let them cool down completely. You can prepare this a day or two before
- Dice the Chinese sausage into about 1/2 inch pieces. Dice the celery and onion into 1/2 inch pieces approximately. Don't cut too small or they may turn into a mush after cooking
- Preheat 2 Tbsp of oil on a large skillet over medium heat. When it's hot, add the celery and onion and saute for about 10minutes until they are soft and aromatic
- Add the rest of the oil and add the diced Chinese sausage. Continue to cook until they are slightly charred but not burned. The sausage will release some aromatic oil too . You can prepare ahead up to this point and bake the next day if you want. Cover tightly and keep in the refrigerator
When ready to bake:
- Grease a 10 – 12 inch round baking dish or 9 x 13 inch baking dish. Preheat oven to 400 F (204 C) for conventional oven. For a convection oven, lower the temperature by 20 F or 15 C
- Transfer the panettone and sausage mixture you cook into the prepared baking dish
- If the chicken stock you use is very lightly seasoned, have a taste and you may want to add some salt and pepper to your taste. Whisk the stock with the eggs
- Pour the egg mixture over the panettone mixture. Make sure they are soaked in the egg mixture. Let them stand for 10-15 minutes while the oven is preheating
- Put the baking dish on the middle rack and bake uncovered for 40-45 minutes. It should be crisp on top and custardy texture underneath. If you insert a toothpick into the center, it should comes out clean. If not, bake for another 5 minutes and test again
When ready to serve:
- Serve the stuffing warm. Sprinkle with some chopped cilantro or parsley
Leftovers:
- Leftover can be kept in the fridge for about 3-4 days. The longer you keep it in the fridge, the drier it gets. Simply reheat in the microwave for a 3-5 minutes or until it's warm before serving again