Pannetone bread filling

Ingredients:

• 1 panettone weighing 1 kg.
• 110 gr. sweet cream butter
• 2 bunches of fresh sage, leaves chopped
• 0.5 cups dried apricots, thinly sliced
• 0.5 cups dried cherries
• 0.5 cup golden raisins
• 1.5 cups chopped onion
• 1 cup chopped celery or fennel root
• 1 cup shredded carrots
• Up to 2 cups chicken broth (or turkey, if available)
• 2 eggs (optional, add if you prefer a thicker filling texture)

Preparation:

1. Preheat oven to 175°C.
2. Cut the panettone into 2-cm cubes and place in a large bowl. Melt half the butter in a saucepan over medium heat and continue to fry it until lightly browned, about 5 minutes.
3. Remove from heat and stir in half the sage. Season with salt and pepper. Drizzle the sage oil over the bread and gently but quickly toss. Divide between 2 baking sheets, place in the oven, and bake until lightly browned, about 15 minutes. Remove from the oven and return the bread to the bowl.
4. Meanwhile, place the dried fruit in a large bowl, pour boiling water over it, and let it steep for at least 10 minutes. The dried fruit will swell and become softer. Drain the water once it's swollen.
5. Increase oven temperature to 190°C.
6. Melt the remaining butter and add the onion, celery, and carrots. Cook over medium-low heat until the vegetables begin to soften. Add the dried fruit and remaining sage.
7. Stir in the cooled croutons. Gently mix and add chicken broth to moisten the bread; add more broth if you prefer a softer filling. Now, if using eggs, beat them first. Season with salt and pepper to taste. Place in a baking dish.
8. Bake, uncovered, until golden brown, about 40 minutes.