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Caramelized Onion with Pancetta & Rosemary Stuffing
Submitted by RecipeDirect, Thursday, 11 November 2010
Description

Caramelized Onion with Pancetta & Rosemary StuffingPancetta is the secret ingredient that makes this moist stuffing really flavorful.  If you don't have pancetta on hand, bacon works great too!

Prep: 20 minutes
Cook: 30 minutes
Bake: 30 minutes

Ingredients
At a glance
Side Dish
Stuffing - Dressing
Holiday
Holiday Recipes
Thanksgiving Recipes
Brand Name Recipes
Swanson
Makes
12 servings

    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


Methods/steps

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.

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