ROSEMARY FOCACCIA STUFFING WITH PANCETTA
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
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
Yield Serves
Number Of Ingredients 9
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 WITH PANCETTA AND ROSEMARY STUFFING
Pancetta is the secret ingredient that makes this moist stuffing really flavorful. If you don't have pancetta on hand, bacon works great too!
Yield Serves 12 (about 3/4 cup each)
Number Of Ingredients 9
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
CARAMELIZED-ONION, ROSEMARY, AND PINE NUT TOPPING
Provided by Tori Ritchie
Categories Onion Sauté Vegetarian Rosemary Pine Nut Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Reduce heat to low; mix in rosemary and salt. Sauté until onions are golden, about 30 minutes. Season with pepper. Cover and chill up to 3 days. Stir in pine nuts before using.
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CARAMELIZED ONION WITH PANCETTA AND ROSEMARY STUFFING
Pancetta is the secret ingredient that makes this moist stuffing really flavorful. If you don't have pancetta on hand, bacon works great too!
Provided by Allrecipes Member
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- 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 : Calories 218.5 calories, Carbohydrate 29.4 g, Cholesterol 19.9 mg, Fat 8.8 g, Fiber 2.9 g, Protein 5.7 g, SaturatedFat 4.5 g, Sodium 850.1 mg, Sugar 3 g
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