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

Allrecipes Member


Recipe Summary test

20 mins
1 hr
1 hr 20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat the oven to 350 degrees 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.

Nutrition Facts

219 calories; protein 5.7g; carbohydrates 29.4g; fat 8.8g; cholesterol 19.9mg; sodium 850.1mg. Full Nutrition

Reviews (12)

Rating: 5 stars
I made this for Christmas dinner and my family loved it. I do not eat pork and used turkey bacon in place of pancetta. Will definitely make again. Read More
Rating: 5 stars
I'm always experimenting with stuffing recipes. Made this for Christmas dinner, didn't change a thing and everyone loved it! Read More
Rating: 4 stars
I halved the recipe since only 4 would be eating for this Thanksgiving, but kept the same amount of pancetta (because really, there's never not enough bacon!) and sherry. It was delicious! Everyone loved it! Read More
Rating: 5 stars
This recipe is amazing!!! Read More
Rating: 5 stars
A wonderful recipe -- unique and tasty. I mixed the finished recipe with a little mashed potatoes (kind of a PA Dutch version), which probably made it even tastier! Read More
Rating: 5 stars
I usually don't like stuffing but really liked this. Couldn't find pancetta but used good quality bacon and it was still good. Read More
Rating: 5 stars
I have the pickiest family when it comes to stuffing so imagine my shock when I was asked why I did not make a double batch! I cooked the pancetta separately because I was concerned that the onions were becoming a dark brown mess. When I added the pancetta I made sure to add all the juice from the pan as well. Rave reviews from my group of 16 this year at Thanksgiving. Read More
Rating: 4 stars
This recipe was delicious! I used bacon instead of pancetta because it was more readily available. I gave this 4 stars instead of 5 because I found the rosemary to be almost a tad bit overpowering. I would make this recipe again but with only half the amount of rosemary. Read More
Rating: 5 stars
I have made versions of this recipe for every Turkey dinner over the last 3 years. I tend to substitute maple bacon instead of pancetta, balsamic or apple cider vinegar instead of sherry, and I make my own breadcrumbs and seasonings. I used to cook for a living and people are always having seconds and thirds of this awesome stuffing! Read More