Thanksgiving Stuffed Onions

Here is a recipe courtesy of Gourmet Magazine. If you love onions, you'll love this!

Stuffed Onions

4 large onions (about 3/4 pound each)
1/4 cup chicken broth
1/4 cup heavy cream
1/2 teaspoon sugar
Salt and pepper
1 cup cooked turkey stuffing
6 tablespoons cranberry sauce
2 cups chopped cooked turkey
1/2 cup turkey gravy or chicken broth
1 1/3 cups mashed potatoesPreheat the oven to 425 degrees F.

Cut the top 1/2-inch from each onion, peel the onions, and with a melon-ball cutter scoop out the centers, reserving the onion pieces, leaving 2 layers of onion or 1/3-inch-thick shells, leave the bottoms slightly thicker. Transfer the reserved onion pieces to a 13 by 9-inch glass baking dish. Drizzle the broth over them, and arrange the onion shells, inverted on top. Cover the dish tightly with foil and bake the onions in the middle of the oven for 45 to 50 minutes, or until the shells are just tender. Remove and reserve the shells. Into the onion pieces, stir the cream, the sugar, and salt and pepper, to taste, and bake the mixture, uncovered, stirring occasionally, for 25 minutes.
While the onions are baking, in each reserved onion shell layer 1/4 cup of the stuffing, 1 1/2 tablespoons cranberry sauce, and another 1/4 cup of the turkey. Holding each shell in one hand pack the layers lightly. Arrange the stuffed onions on top of the baked creamed onions and pour 2 tablespoons of the gravy into each stuffed onion. Top each stuffed onion with 1/3 cup of mashed potatoes, mound them, and score with a fork. Bake the onions, stirring the creamed onions occasionally, for 35 to 40 minutes, or until the potatoes are golden.

More Stuffing

Easy Thanksgiving Stuffing:

INGREDIENTS:

• several loaves of bread-toasted and torn into bite sizes
• chicken broth or canned chicken broth
• 1-2 eggs
• sage
• poultry seasoning
• onions and celery chopped and lightly fried in butter
• salt and pepper

PREPARATION:

Combine all ingredients. Stuff the turkey right before roasting.

We alway stuff the bird. There will be extra so just put in a casserole dish and bake.

This is a very easy and very good stuffing recipe. A very traditional recipe, no frills, just good.

Sausage Stuffing

Sausage Dried Cranberry and Apple Stuffing:

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Preheat the oven to 375 degrees F.

Place the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper to taste. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

*Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.