Shelly's Recipe

CARAMELIZED ONION, ROSEMARY AND PANCETTA STUFFING

Category: Dressing and Stuffing

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 chicken broth
1/4 cup sherry
1 package (14 ounces) herb-seasoned stuffing mix

Heat oven to 350 degrees.

Heat butter in a 3-quart saucepan over medium heat. Add onions and cook 15 minutes or until well browned, 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 a boil. Remove saucepan from heat. Add stuffing and mix lightly. Spoon stuffing mixture into a greased 3-quart casserole. Cover casserole.

Bake 30 minutes or until stuffing mixture is hot.

Makes 12 servings (about 3/4 cup each).