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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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If you like onions, you will love this recipe. A take off of Stuffed Tomatoes. Ingredients:
4 large yellow onions or 4 large vidalia onions, peeled (about 6 oz ea) |
5 ounces italian turkey sausage links, mild or hot casings removed |
2 cloves garlic, minced |
1/2 cup italian breadcrumbs |
2 tablespoons orange juice |
1 tablespoon fresh sage, chopped |
1 tablespoon fresh parsley, chopped |
2 teaspoons grated orange zest |
Directions:
1. Cut the stem off each onion, so that they will stand upright.
2. Cut about 1/2 slice from top of each onion.
3. In a medium pot, with about 1 of water, gently boil onions, stem end down.
4. Simmer them covered about 20 minutes or until tender.
5. When done, transfer onions with a slotted spoon to a plate lined with several layers of paper towels, drain.
6. Then hollow out the insides of each onion (can use a melon baller), leaving 1/2 walls& bottom.
7. Reserve shells& onion centers.
8. Preheat oven to 400°.
9. Finely chop the onion centers& set aside.
10. Spray and heat a large non-stick frying pan with Pam.
11. Add 1/2 of the chopped onion, sausage& garlic.
12. You can discard or reserve the remaining onions for another recipe, if you like.
13. Cook mixture over medium heat, stirring frequently so that you break up the sausage (about 5-7 minutes or until lightly browned).
14. Stir in bread crumbs, juice, sage, parsley& orange zest.
15. Remove from heat.
16. Spoon 1/4 of the sausage mixture into each onion shell.
17. Arrange stuffed onions in a medium sized casserole dish.
18. Leave enough room to pour 1 cup of water in there.
19. Bake 30 minutes, until lightly browned.
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