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Caramelized Onion with Pancetta and Rosemary Stuffing

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!"

Rate/Review | Read Reviews (6)

577 Saves

Prep Time:
20 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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

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.