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Sliced onions are sautéed with diced bacon until caramelized and sweet. Chopped celery is added along with chopped sage and rosemary and cooked until tender crisp. Dempster’s® Deluxe Brioche Style Pull-Aparts Rolls is cubed and tossed in melted butter and placed in the oven to dry out a bit. Bread, onion mixture and chicken stock are combined, and the stuffing is placed into a casserole to bake until golden.

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  • 12 Dempster’s® Deluxe Brioche Style Pull-Aparts Rolls, cubed
  • 1/4 cup (30 mL) butter, divided
  • 4 slices bacon, diced
  • 3 large onions, thinly sliced
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 2 stalks celery, diced
  • 1/4 cup (60 mL) finely chopped fresh sage
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) sodium-reduced chicken broth


Preheat oven to 350˚F (180˚C).
Melt half of the butter; toss with cubed rolls.
Arrange in single layer on parchment paper–lined baking sheet.
Bake for 5 to 8 minutes or until lightly toasted; let cool completely.
Meanwhile, melt remaining butter in large skillet set over medium heat; cook bacon for 5 to 8 minutes or until golden and crisp around edges.
Using slotted spoon, transfer bacon to paper towel–lined baking plate; set aside.
In same skillet set over medium heat, cook onions and half of the salt and pepper for 8 to 10 minutes or until slightly softened.
Reduce heat to medium-low; cook, stirring frequently, for about 15 minutes or until starting to caramelize.
Stir in celery, sage rosemary and garlic; cook for 5 to 10 minutes or until onions are caramelized and dark golden brown.
Increase oven to 375˚F (190˚C).
Toss together bread, caramelized onion mixture, broth, bacon and remaining salt and pepper.
Spoon into greased 9-inch (23 cm) square baking dish.
Cover with foil; bake for 20 minutes.
Remove foil; bake for 8 to 10 minutes or until golden brown and heated through.

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