Caramelized Onion With Pancetta And Rosemary Stuffing Recipes

CARAMELIZED ONION WITH PANCETTA & ROSEMARY STUFFING

Steps:

• Heat the oven to 350°F.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.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.Bake for 30 minutes or until the stuffing mixture is hot.

ROSEMARY FOCACCIA STUFFING WITH PANCETTA

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

CARAMELIZED ONION WITH PANCETTA AND ROSEMARY STUFFING

Steps:

• 1. Heat the oven to 350°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, 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. Bake for 30 minutes or until the stuffing mixture is hot.

CARAMELIZED ONION AND CHESTNUT STUFFING

Steps:

• Preheat oven to 400°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until golden brown, stirring occasionally, about 15 minutes. Transfer to large bowl; cool.
• Melt butter in heavy large skillet over medium-high heat. Add onions and sauté 10 minutes. Add rosemary; sauté until onions are golden brown, about 10 minutes longer. Add celery and sauté until beginning to soften, about 5 minutes. Add chestnuts and stir to blend. Transfer onion mixture to medium bowl. Mix in parsley. Add broth to skillet and bring to boil, scraping up any browned bits. Add to onion mixture. (Bread and onion mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate onion mixture.) Stir onion mixture into bread. Season with salt and pepper. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

CARAMELIZED ONION WITH PANCETTA AND ROSEMARY STUFFING

Steps:

• Heat the oven to 350°F.
• 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.
• 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.
• Bake for 30 minutes or until the stuffing mixture is hot.
• With Swanson Chicken Broth:
• Serving size 1 serving;
• Calories 244;
• Total Fat 12g;
• Saturated Fat 5g;
• Cholesterol 23mg;
• Sodium 828mg;
• Total Carbohydrate 29g;
• Dietary Fiber 3g;
• Protein 6g