Ingredients1 h 20 m servings 219 cals
- 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.
Per Serving: 219 calories; 8.8 g fat; 29.4 g carbohydrates; 5.7 g protein; 20 mg cholesterol; 850 mg sodium. Full nutrition
ReviewsRead all reviews 10
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.
I'm always experimenting with stuffing recipes. Made this for Christmas dinner, didn't change a thing and everyone loved it!
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! Every...
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!
I usually don't like stuffing but really liked this. Couldn't find pancetta but used good quality bacon and it was still good.
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 on...
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 overpoweri...