Scene-Stealing Holiday Stuffing

(Family Features) While turkey is in the spotlight at most holiday meals, the prize for best supporting dish definitely goes to stuffing. People often reach for the stuffing before any other side dish on the table. This season, why not serve more than one variety? In addition to a traditional favorite, try something new.
According to the team at Campbell's Kitchen, who create and test recipes year-round, there are numerous combinations of flavors appropriate for a great stuffing recipe. Dress your table and your taste buds with a Roasted Vegetable and Cornbread Stuffing, which is made easy with a Pepperidge Farm Herb Seasoned stuffing base, fresh butternut squash, sweet onions, ground cumin and chopped cilantro. The secret ingredient is Swanson Chicken broth, which adds layers of flavor and keeps stuffing from drying out. Other delicious options include Caramelized Onion with Pancetta & Rosemary Stuffing and a Roasted Fennel with Lemon Stuffing. All are sure to delight holiday guests gathered around the dinner table.
For more scene-stealing stuffing recipes visit www.GreatStuffingDebate.com. To find great holiday menu ideas and cooking tips visit www.campbellskitchen.com/swansonbroth.

Caramelized Onion with Pancetta & Rosemary Stuffing
Prep: 20 minutes
Cook: 30 minutes
Bake: 30 minutes
Makes: 12 servings (about 3/4 cup each)
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 Chicken broth
(Regular, Natural Goodness or
Certified Organic)
1/4    cup sherry
1    package (14 ounces) Pepperidge
Farm Herb Seasoned stuffing
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.

Stuffing
Copyright Tony Gaye Photography 2009

Roasted Fennel with Lemon Stuffing
Prep: 25 minutes
Roast: 30 minutes
Bake: 30 minutes
Makes: 12 servings (about 3/4 cup each)
2    medium fennel bulbs, trimmed
and diced (about 3 cups)
2    medium sweet onions, chopped
(about 2 cups)
4    cloves garlic, chopped
1/4    cup olive oil
4    teaspoons grated lemon zest
1/4    cup chopped fresh parsley
1/2    cup pine nuts, toasted
3    cups Swanson Chicken broth
(Regular, Natural Goodness or
Certified Organic)
1    package (14 ounces) Pepperidge
Farm Herb Seasoned stuffing
1.Heat the oven to 400°F. Place the fennel, onions and garlic into a large bowl. Add the oil and toss to coat. Spoon the fennel mixture onto 2 rimmed baking sheets.
2.Roast for 30 minutes or until the fennel mixture is lightly browned, stirring occasionally.
3.Reduce the oven temperature to 350°F. Stir the fennel mixture, lemon zest, parsley, pine nuts and broth in a large bowl. 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.

Roasted Vegetable & Cornbread Stuffing
Prep: 30 minutes
Roast: 30 minutes
Bake: 30 minutes
Makes: 16 servings (about 3/4 cup each)
1    butternut squash, peeled, seeded
and diced (about 6 cups)
2    medium sweet onions, chopped
(about 2 cups)
4    cloves garlic, coarsely chopped
2    teaspoons ground cumin
2    tablespoons olive oil
1/2    cup chopped fresh cilantro leaves
2    stalks celery, diced (about 1 cup)
3    cups Swanson Chicken broth
(Regular, Natural Goodness or
Certified Organic)
1    package (14 ounces) Pepperidge
Farm Cornbread stuffing
1    package (about 4 ounces) chorizo
sausage, chopped (optional)
1.Heat the oven to 400°F. Place the squash, onions and garlic into a large bowl. Add the cumin and oil and toss to coat. Spoon the squash mixture onto 2 rimmed baking sheets.
2.Roast for 30 minutes or until the squash mixture is lightly browned, stirring occasionally.
3.Reduce the oven temperature to 350°F. Stir the squash mixture, cilantro, celery and broth in a large bowl. Add the stuffing and mix lightly. Stir in the sausage, if desired. Spoon the stuffing mixture into a greased 3 1/2-quart casserole. Cover the casserole.
4.Bake for 30 minutes or until the stuffing mixture is hot.

Chestnut, Fig & Honey Stuffing
Prep: 20 minutes
Cook: 10 minutes
Bake: 30 minutes
Makes: 12 servings (about 3/4 cup each)
1/2    cup butter (1 stick)
1    cup thinly sliced shallots
1    jar (7.4 ounces) roasted peeled
chestnuts, coarsely chopped
(about 1 1/2 cups)
16    dried figs, stems removed, cut in
quarters (about 1 cup)
2    stalks celery, diced (about 1 cup)
2    tablespoons honey
4    cups Swanson Chicken broth
(Regular, Natural Goodness or
Certified Organic)
1/2    cup chopped fresh parsley
1    package (12 ounces)
Pepperidge Farm Herb Seasoned
Cubed stuffing
1.Heat the oven to 350°F.
2.Heat the butter in a 3-quart saucepan over medium heat. Add the shallots, chestnuts, figs and celery and cook until the celery is tender, stirring occasionally.
3.Stir the honey and broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the parsley and 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.
Easy Substitution: You can substitute 1/2 cup chopped walnuts for the chestnuts.