Roasted Stuffed Onions
Delicious Roasted Stuffed Onions
- Total Time: 1 Hour, 55 Minutes
- Yield: 8
Ingredients
- 6 to 8 yellow OR red onions, similar in size
- 1 to 1-1/2 tbsp Extra Virgin Olive Oil
- 1/2 lb link pork sausage, chopped OR ground pork
- 1/2 cup finely chopped fresh fennel bulb
- 1 tbsp Garlic Powder
- 8 cup cubed Italian bread
- 1/2 cup snipped figs
- 1/2 cup pine nuts
- 1 tbsp Poultry Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Fennel Seed
- 1/2 tsp Fine Grind Black Pepper
- 1 tsp salt
- 1 cup chicken broth
- 1 egg, slightly beaten
- 1/4 cup butter, melted
- 1 tbsp Italian Herb Seasoning
- 1/4 cup shredded Romano cheese
Directions
- Heat oven to 400ºF.
- Peel outer layer of onions. Cut and discard a 1/2-inch slice from onion tops. Trim onion bottoms just enough to enable onions to stand up. Hollow out onions, leaving a 1/4-inch shell. Reserve 1 cup of onion centers; chop. Place onion shells on baking sheet; drizzle outside surface with olive oil. Roast for 20 minutes, or until slightly browned and tender. Remove from oven and reduce oven temperature to 350ºF.
- Brown sausage in skillet over medium-high heat. Remove sausage and reserve 2 tablespoons of dripping. Sauté reserved chopped onions, fennel and 1 tablespoon garlic powder in pan drippings for 5 to 7 minutes, until tender. Season to taste with salt and pepper, if desired.
- Combine sausage mixture with bread cubes, figs and pine nuts in a large bowl. Stir poultry seasoning, garlic powder, fennel seed, pepper and salt into chicken broth. Pour over stuffing; stir in egg and butter. Mix thoroughly.
- Mound stuffing into roasted onions. Place any remaining stuffing in a casserole dish. Sprinkle stuffed onions and top of casserole with Romano cheese and Italian herb seasoning. Bake for 20 to 25 minutes, or until internal temperature reaches 165°F.
