Caramelized Onion with Pancetta and Rosemary Stuffing

Caramelized Onion with Pancetta and Rosemary Stuffing

9 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  Campbell's Kitchen

“Pancetta is the secret ingredient that makes this moist stuffing really flavorful. If you don't have pancetta on hand, bacon works great too!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Heat the oven to 350 degrees F.
  2. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.
  3. Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
  4. Bake for 30 minutes or until the stuffing mixture is hot.

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Reviews (9)

Rate This Recipe
Aodin
14

Aodin

I made this for Christmas dinner and my family loved it. I do not eat pork and used turkey bacon in place of pancetta. Will definitely make again.

alleycat2277
13

alleycat2277

I'm always experimenting with stuffing recipes. Made this for Christmas dinner, didn't change a thing and everyone loved it!

Vanyatethat
8

Vanyatethat

I halved the recipe since only 4 would be eating for this Thanksgiving, but kept the same amount of pancetta (because really, there's never not enough bacon!) and sherry. It was delicious! Everyone loved it!

More Reviews

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 8.8 g
  • 13%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

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