Caramelized Onion with Pancetta and Rosemary Stuffing
6 tablespoons butter 2 large sweet onions, diced (about 3 cups) 1 package (4 ounces) cubed pancetta (about 1 cup) 4 cloves garlic, chopped 2 stalks celery, diced (about 1 cup) 2 tablespoons chopped fresh rosemary leaves 3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) 1/4 cup sherry 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
Recipe information
Total Time
1 hr 20 min
Yield
Serves
Ingredients
Preparation
Step 1
1. Heat the oven to 350°F.
Step 2
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.
Step 3
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.
Step 4
4. Bake for 30 minutes or until the stuffing mixture is hot.
