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Pancetta is the secret ingredient that makes this moist stuffing really
flavorful. If you don't have pancetta on hand, bacon works great too!
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
1.Heat the oven to 350°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.