Caramelized Onion with Pancetta and Rosemary Stuffing

Ingredients

• 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

Preparation

1. Heat the oven to 350°F.
2. Heat butter in 3-quart saucepan over medium heat. Add onions and cook for 15 minutes or until well browned, stirring occasionally.
3. Stir pancetta, garlic, celery and rosemary in saucepan and cook until pancetta is well browned, stirring occasionally. Stir in broth and sherry and heat to boil. Remove saucepan from heat. Add stuffing and mix lightly. Spoon stuffing mixture into greased 3-quart casserole. Cover casserole.
4. Bake for 30 minutes or until stuffing mixture is hot.

Preparation Time

20 minutes

Total Time

1 hour 20 minutes

Nutritional Information Per Serving (with Regular Chicken Broth):

Calories:	244		Total Fat:	12g
Cholesterol:	23mg		Protien:	6g
Carbohydrates:	29g		Sodium:	828mg

Serves

Yield: 12 servings

Source

Pepperidge Farm

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