Panettone Stuffing Squares
by Nigella. Featured in NIGELLISSIMAIntroduction
I have written a recipe for panettone stuffing before: the sweet seasonal fruit bread was cubed, toasted and mixed with Italian sausage; this is very different, not least because I see it not as an accompaniment to the turkey but to be served, at parties or over drinks, in small squares, like savoury brownies.
As ever, feel free to substitute the plainer pandoro if you wish, though I do think the rich fruitiness is part of this unconventional canapé’s charm.
For US cup measures, use the toggle at the top of the ingredients list.
I have written a recipe for panettone stuffing before: the sweet seasonal fruit bread was cubed, toasted and mixed with Italian sausage; this is very different, not least because I see it not as an accompaniment to the turkey but to be served, at parties or over drinks, in small squares, like savoury brownies.
As ever, feel free to substitute the plainer pandoro if you wish, though I do think the rich fruitiness is part of this unconventional canapé’s charm.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 48 small squares
- 4 echalion shallots or banana shallots or 2 small onions (approx. 250g / 8 oz total)
- 2 eating apples (approx. 250g / 8 oz total)
- 375 grams pancetta slices (or rindless streaky bacon)
- 2 sticks celery
- 4 large leaves fresh sage
- 3 tablespoons garlic infused olive oil
- 200 grams vacuum-packed chestnuts
- zest and juice of 1 unwaxed lemon
- 500 grams panettone (or pandoro), slightly staled, sliced
- 2 large eggs
- 1 splash of olive oil (for greasing)
- 4 echalion shallots or banana shallots or 2 small onions (approx. 250g / 8 oz total)
- 2 eating apples (approx. 250g / 8 oz total)
- 14 ounces pancetta slices (or rindless streaky bacon)
- 2 sticks celery
- 4 large leaves fresh sage
- 3 tablespoons garlic flavored oil
- 1½ cups vacuum-packed chestnuts
- zest and juice of 1 unwaxed lemon
- 1 pound panettone (or pandoro), slightly staled, sliced
- 2 large eggs
- 1 splash of olive oil (for greasing)
Method
- Peel and halve the shallots (or peel and quarter the onions) and quarter and core the apples, and roughly cut up the pancetta (or bacon). Drop the shallot or onion and the apple pieces into the bowl of a food processor along with the celery sticks, snapped in half, and the sage leaves, and process in a short burst to start the chopping, before adding the roughly cut pancetta (or bacon), and then blitz at full pelt until finely chopped. Don’t worry about the mixture’s wetness; mush is what I expect. You can chop everything by hand, though; in which case, don’t expect to get everything as minced as it would in the processor. Anything goes.
- Heat the garlic oil in a wide, heavy-bottomed pan and fry this mixture, stirring every now and again, for 10–15 minutes, until the vegetables et al. have softened.
- Remove the fried mixture to a large bowl, crumble in the chestnuts, grate in the lemon zest and squeeze in the juice, then tear and crumble in the panettone, and — I use my hands for this — combine everything into a squidgy, fragrant paste. (If you’re making this in advance, leave it to cool at this stage, then cover and transfer to the fridge where it can stand for up to 2 days).
- When you are ready to cook this, preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF and let the stuffing come to room temperature. Uncover the bowl, beat the eggs and mix them in, then spread the mixture into a foil tray or lightly greased ovenproof dish (approx. 30 x 20cm / 9 x 13 inches), and bake for 25–30 minutes, until the edges brown and begin to come away from the tray or dish and a cake tester comes out clean.
- For canapés, let the tray cool for 30 minutes and then cut into 48 little bite-sized squares — or into 24 larger pieces to accompany a roast, if you’d prefer.
- Peel and halve the shallots (or peel and quarter the onions) and quarter and core the apples, and roughly cut up the pancetta (or bacon). Drop the shallot or onion and the apple pieces into the bowl of a food processor along with the celery sticks, snapped in half, and the sage leaves, and process in a short burst to start the chopping, before adding the roughly cut pancetta (or bacon), and then blitz at full pelt until finely chopped. Don’t worry about the mixture’s wetness; mush is what I expect. You can chop everything by hand, though; in which case, don’t expect to get everything as minced as it would in the processor. Anything goes.
- Heat the garlic oil in a wide, heavy-bottomed pan and fry this mixture, stirring every now and again, for 10–15 minutes, until the vegetables et al. have softened.
- Remove the fried mixture to a large bowl, crumble in the chestnuts, grate in the lemon zest and squeeze in the juice, then tear and crumble in the panettone, and — I use my hands for this — combine everything into a squidgy, fragrant paste. (If you’re making this in advance, leave it to cool at this stage, then cover and transfer to the fridge where it can stand for up to 2 days).
- When you are ready to cook this, preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF and let the stuffing come to room temperature. Uncover the bowl, beat the eggs and mix them in, then spread the mixture into a foil tray or lightly greased ovenproof dish (approx. 30 x 20cm / 9 x 13 inches), and bake for 25–30 minutes, until the edges brown and begin to come away from the tray or dish and a cake tester comes out clean.
- For canapés, let the tray cool for 30 minutes and then cut into 48 little bite-sized squares — or into 24 larger pieces to accompany a roast, if you’d prefer.
Additional Information
MAKE AHEAD:
Can be made ahead to end of step 3. Cool and refrigerate as quickly as possible, or freeze. Will keep for up to 2 days in the fridge or 3 months in the freezer (defrost overnight in the fridge before using). Continue as directed in the recipe. Leftovers should be refrigerated as quickly as possible and will keep in the fridge for up to 2 days.
MAKE AHEAD:
Can be made ahead to end of step 3. Cool and refrigerate as quickly as possible, or freeze. Will keep for up to 2 days in the fridge or 3 months in the freezer (defrost overnight in the fridge before using). Continue as directed in the recipe. Leftovers should be refrigerated as quickly as possible and will keep in the fridge for up to 2 days.
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What 2 Others have said
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Posted by Odelle on 20th December 2022
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Posted by Foodycat on 17th December 2013
Show more commentsDelicious stuffing squares made with fruit and nuts, garlic, chopped shallots, apple pieces, sage, celery, I like to add butter fried leek, chestnuts, extra nuts such as Pistachios, Brazils, cashews, extra dried fruits such as ready to eat apricots making the stuffing squares ideal as an alternative to traditional Christmas stuffing for turkey or any other meats, cheeses, relishes, delicious and yummy ideal served as Canapes served with Prosecco or drinks at Christmas time or any party or as a tasty snack. Enjoy!
This is really delicious - a very good accompaniment to a glass of prosecco!