Panettone and Italian Sausage Stuffing Tarantino

1 pound panettone, cut into 1-inch cubes

1/4 cup olive oil, divided

2 onions, finely chopped

3 stalks celery, finely chopped

8 Tarantino* mild Italian sausages
4 eggs
2 cups chicken broth
Salt to taste
Handful of chopped parsley

Preheat oven to 400°F.

Lay out the panettone cubes on a large baking sheet, and toast them in the oven for 10 minutes, till they are crisp and golden at the edges. Allow to cool. (This step can be done in advance.)

Put 2 tablespoons of the oil into a sauté pan and, when warm, add onion and celery. Cook gently, stirring every now and again, for 10-15 minutes, or until softened.

Add the remaining oil to the pan, then 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. Mix with the celery and onion. Cook the sausage meat for about 10 minutes, or until the pinkness has left it, stirring regularly.

Grease an ovenproof pan ( 9 by 12 inches), pretty enough to serve from, put in the toasted panettone cubes and add the sausage, celery and onion. I use my hands to blend everything together well. In a bowl, whisk the eggs with the broth (adding salt if it isn’t already salty, so taste the broth first) and pour this over the stuffing, leaving it to soak in for about 5 minutes before baking, uncovered, in the oven for 45 minutes. It will be dark golden and crisp on top, a bit soft—but utterly firm—underneath. Sprinkle with chopped parsley and use a large spoon to serve. Makes 10-16 servings as part of the Christmas feast, or 8-10 if not. Recipe from Nigella Christmas (Hyperion, 2009). * Brands may vary by region; substitute a similar product.