Pancetta is the secret ingredient that makes this moist stuffing really flavorful. If you don’t have pancetta on hand, bacon works great too!

　　

Ingredients

Serves 12 (about 3/4 cup each)

　　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

　　

Step 1

Heat the oven to 350°F.

　　

Step 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.

　　

Step 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.

　　

Step 4

Bake for 30 minutes or until the stuffing mixture is hot.

　　

NUTRITIONAL INFORMATION

Step 5

With Swanson Chicken Broth:

　　

Step 6

Serving size 1 serving;

　　

Step 7

Calories 244;

　　

Step 8

Total Fat 12g;

　　

Step 9

Saturated Fat 5g;

　　

Step 10

Cholesterol 23mg;

　　

Step 11

Sodium 828mg;

　　

Step 12

Total Carbohydrate 29g;

　　

Step 13

Dietary Fiber 3g;

　　

Step 14

Protein 6g

　　Fast & Fabulous Favorites