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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sweet onions, diced
1 (4 ounce) package
chopped fresh rosemary leaves
Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 (14 ounce) package
Pepperidge Farm® Herb Seasoned Stuffing
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.
I'm always experimenting with stuffing recipes. Made this for Christmas dinner, didn't change a thing and everyone loved it!
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!
This recipe is amazing!!!
A wonderful recipe -- unique and tasty. I mixed the finished recipe with a little mashed potatoes (kind of a PA Dutch version), which probably made it even tastier!
I usually don't like stuffing but really liked this. Couldn't find pancetta but used good quality bacon and it was still good.
I have the pickiest family when it comes to stuffing so imagine my shock when I was asked why I did not make a double batch! I cooked the pancetta separately because I was concerned that the onions were becoming a dark brown mess. When I added the pancetta I made sure to add all the juice from the pan as well. Rave reviews from my group of 16 this year at Thanksgiving.
This recipe was delicious! I used bacon instead of pancetta because it was more readily available. I gave this 4 stars instead of 5 because I found the rosemary to be almost a tad bit overpowering. I would make this recipe again but with only half the amount of rosemary.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramelized Onion with Pancetta and Rosemary Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 79
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