Caramelized Onion with Pancetta and Rosemary Stuffing

9 Reviews

Prep: 20 min
Ready In: 1 hr 20 min

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

Ingredients

6 tablespoons butter
2 large sweet onions, diced
1 (4 ounce) package cubed pancetta
4 cloves garlic, chopped
2 stalks celery, diced
2 tablespoons chopped fresh rosemary leaves
3 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1/4 cup sherry
1 (14 ounce) package Pepperidge Farm® Herb Seasoned Stuffing

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Directions

Heat the oven to 350 degrees F.
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.
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.
Bake for 30 minutes or until the stuffing mixture is hot.

Nutrition

Amount Per Serving (12 total)

Calories
219 cal
11%

Fat
8.8 g
13%

Carbs
29.4 g
9%

Based on a 2,000 calorie diet

Reviews (9)

Rate This Recipe

Aodin

Dec. 28, 2010

"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...." See more"

alleycat2277

Jan. 31, 2011

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

Vanyatethat

Oct. 10, 2011

"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 lo..." See moreved it!"

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