Farm to Market Bread Co.’s Panettone makes a hell of a holiday dressing

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Last Friday, the Kansas City-based Farm to Market Bread Co. released its annual holiday loaf, a classic Italian panettone — the sweet yeast bread closely associated with Milan, Italy, and baked with dried cranberries, bits of candied orange and a sprinkling of toasted almonds on the surface — to area stores. The cylindrical bread will be offered through the holiday season (you can find the participating stores in the metro by clicking here) until New Year’s Day.

In the past, The Pitch has created recipes using the panettone — including this recipe for French toast — but with Thanksgiving just days away, we asked chef Jasper Mirabile Jr. (co-owner of Jasper’s Restaurant, at 1201 West 103rd Street) to use the bread for a distinctive Thanksgiving dressing.

Chef Jasper Mirabile’s
Panettone Bread Dressing

1/2 cup finely chopped onions
1/2 cup chopped celery
1/3 to 1/2 cup butter
5 cups Farm to Market panettone 
1 cup Granny Smith or Honeycrisp apple, diced
2 eggs, beaten
salt to taste
1/2 teaspoon ground sage
Chicken or turkey broth

Cube panettone and lightly toast. Set aside. Sauté onion, apple and celery in the butter until softened. Remove from stove and mix in a large bowl with pepper, eggs, salt and sage. Stir in broth until well moistened. Place in well-greased casserole or baking dish, cover and bake at 350 degrees Fahrenheit for about 35-45 minutes.

Serves four.

(Optional: Add 1 pound of cooked Italian sausage to the stuffing before baking.)