One year I missed Thanksgiving dinner due to an unexpected hospital stay. Bummer, right? I had terrific leftovers, but really, I quickly started plotting and planning my Christmas feast to make up for lost time. (It was a bit like being benched for the Superbowl.) I have a total addiction to onions, and this stuffing recipe delivers on that front. It will be a tasty, oniony addition to my holiday table.
The trick here is to really cook the onions low and slow. They can take up to an hour if you’re looking to really do them right, but you can easily shorten that time by using medium heat instead of low. That will work just fine for this recipe. Just do what works for you, but take care not to cook them too quickly or let them burn. The flavor develops in the extra stove-top cooking time.
Caramelized Onion with Pancetta and Rosemary Stuffing
Prep time: 20 minutes
Total time: 1 hour 20 minutes
Yield: 12 servings
- 6 tablespoons butter
- 2 large sweet onions, diced
- 1 teaspoon sugar
- 1 package (4 ounces) cubed pancetta (you can also use bacon if you like)
- 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 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
Heat the oven to 350°F.
Heat butter in 3-quart saucepan over medium-low heat. Add onions and sugar and cook covered for 15 minutes, then remove the lid and cook an additional 15 minutes or until starting to brown, stirring occasionally.
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.
Bake for 30 minutes or until stuffing mixture is hot.
Recipe adapted from Pepperidge Farm