Caramelized Onion with Pancetta and Rosemary Stuffing Recipe

Caramelized Onion with Pancetta and Rosemary Stuffing Recipe

  • 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
  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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