Caramelized Onion With Pancetta And Rosemary 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 Swanson(R) Chicken Broth (Regular, Natural Goodness(R) or Certified Organic)
• 1/4 cup sherry
• 1 package (14 ounces) Pepperidge Farm(R) Herb Seasoned Stuffing

1. 1. Heat the oven to 350u0b0F.
2. 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. 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.
4. 4. Bake for 30 minutes or until the stuffing mixture is hot.

butter, sweet onions, pancetta, garlic, stalks celery, rosemary, swanson, sherry

Taken from www.epicurious.com/recipes/food/views/caramelized-onion-with-pancetta-and-rosemary-stuffing-51134490 (may not work)