Caramelized Onion with Pancetta and Rosemary Stuffing


  • 1 (4 ounce) package cubed pancetta
  • 6 tablespoons butter
  • 2 large sweet onions, diced
  • 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)
  • + 2 more ingredients
    • ¼ cup sherry
    • 1 (14 ounce) package Pepperidge Farm® Herb Seasoned Stuffing

1. Heat the oven to 350 degrees 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, stirr...

View full recipe at SpringPad


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