Sausage Stuffed Onion Food

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MUSHROOM AND SAUSAGE STUFFING



Mushroom and Sausage Stuffing image

Provided by Anne Burrell

Categories     side-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Extra-virgin olive oil, for cooking
4 celery ribs, cut into 1/4-inch dice
4 onions, cut into 1/4-inch dice
Kosher salt
3 cloves garlic, smashed and finely chopped
1 pound cremini or button mushrooms, stemmed and cut into 1/4-inch slices
1 1/2 pounds sweet Italian sausage, casings removed and meat crumbled
2 cups dry white wine
Peasant bread, crusts removed, cut into 1-inch chunks (about 12 cups) and toasted
1 cup walnuts, coarsely chopped
1 bunch fresh sage, finely chopped
3 to 4 cups chicken stock

Steps:

  • Preheat the oven to 375 degrees F.
  • Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
  • Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
  • Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
  • Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
  • Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

ITALIAN SAUSAGE STUFFED ONIONS



Italian Sausage Stuffed Onions image

Cook these Italian Sausage Stuffed Onions for your family get-together. These cup-size tender sweet onions will make an impressive side dish at your table.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 each large red and sweet onion, halved crosswise
4 Italian turkey sausage links (1 lb.), casings removed
1/4 cup KRAFT Grated Parmesan Cheese
1 cup CLASSICO Tomato and Basil Pasta Sauce, divided
3/4 cup KRAFT Shredded Italian* Five Cheese Blend, divided
3 Tbsp. chopped fresh oregano, divided

Steps:

  • Heat oven to 375ºF.
  • Use small spoon to scoop out centers of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright.
  • Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use.
  • Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano.
  • Place 1 onion half on center of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets.
  • Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano.
  • Serve with remaining pasta sauce.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

SAUSAGE-STUFFED RED ONIONS



Sausage-Stuffed Red Onions image

The onions in this dish aren't just for show; the long roasting time brings out their sweetness and makes them delicious in their own right, and they add just the right savory note to the stuffing inside.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h40m

Yield Makes 8

Number Of Ingredients 10

8 small-to-medium red onions
Coarse salt
2 tablespoons unsalted butter
8 ounces sweet Italian sausage
1/3 cup grated tart green apple, such as Granny Smith
1/4 teaspoon fennel seeds
1/2 cup plain dried breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh sage
3/4 cup grated Gruyere cheese (3 ounces)

Steps:

  • Preheat oven to 400 degrees. Slice off tops and bottoms of onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon baller or a spoon. Season insides with salt. Transfer onions to a baking dish, and cover with parchment, then foil. Bake until just starting to soften, about 1 hour.
  • Meanwhile, melt butter in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes.
  • Drain sausage mixture, reserving juices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs, parsley, sage, and 1/4 cup Gruyere. Let cool.
  • Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.

SAUSAGE STUFFED ONIONS



Sausage Stuffed Onions image

Make and share this Sausage Stuffed Onions recipe from Food.com.

Provided by Sam 3

Categories     Pork

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 3

4 large sweet onions, peeled, tops and bottoms trimmed
3/4 lb sausage, crumbled
1/3 cup asiago cheese, grated

Steps:

  • Preheat oven to 400°F.
  • Place the onions on a baking sheet and bake 1 hour.
  • Remove and let cool.
  • Reduce oven temp to 375°F.
  • Scoop out centers of onions, leaving the 3 outer layers intact.
  • Fill each onion with sausage.
  • Return onions to oven and bake 45 minutes.
  • Top with cheese and bake for an additional 10 minutes.

Nutrition Facts : Calories 335.2, Fat 24.6, SaturatedFat 8.3, Cholesterol 49.3, Sodium 779.3, Carbohydrate 17.2, Fiber 2.1, Sugar 6.4, Protein 11.6

SPICY SAUSAGE STUFFED ONIONS



Spicy Sausage Stuffed Onions image

I concocted this out of ingredients in the kitchen that needed to be used. It turned out to be pretty tasty.

Provided by Sheynath

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 4

4 very large onions (or bell peppers)
1 lb bulk hot Italian sausage
1 (10 ounce) can petite diced tomatoes
1 cup shredded cheddar cheese

Steps:

  • Select very large onions, 4 inches or so in diamater. Prepare onions by peeling off the papery skin, then slicing off about 1/2 inch from the top of the onions. Trim the root end, taking off the very least amount of flesh possible. Take a very thin slice from the root, just barely enough to help the onion remain standing on that end without toppling over.
  • Using a small, sharp knife and a spoon, hollow out the onions. Leave a wall of onion that is two layers thick at the top. Use the knife to cut into the top of the onion down into the center, leaving the outer 2 layers intact. Use the spoon to scoop the interior flesh out. Use care when you approach the bottom of the onion, the layers are thiner there and you may need to leave a bit more flesh.
  • Finely chop the onion trimmings from one onion. Discard the remaining onion trimmings, or reserve for another use. Set asidethe onion shells.
  • Heat oven to 350 degrees. Prepare a 9x9 baking dish by spraying with non-stick cooking spray.
  • Fry the sausage, crumbling into small bits as it cooks. When the meat is about halfway done, add the chopped onion and continue cooking until the meat is done and the onion tender.
  • Add the can of tomatoes, with their juice. Simmer a few minutes, until the tomatoes are heated through and the juice has blended into the meat.
  • Remove from heat and add the cheese, stir through.
  • Spoon the sausage mixture into the onion shells, packing down tightly. Place the filled onions in the prepared baking dish and place in oven. Bake for 60 minutes, or until the onions are tender and beginning to brown.
  • Sometimes I fill the onions, then refrigerate for another day. The cooking time is about the same. I have also used the same stuffing to fill bell peppers. The peppers bake for a slightly shorter time, about 45 minutes is usually long enough for them to be tender.

Nutrition Facts : Calories 561, Fat 40.6, SaturatedFat 17, Cholesterol 94.4, Sodium 1553.3, Carbohydrate 18.2, Fiber 2.8, Sugar 7.7, Protein 30.6

STUFFED ONIONS



Stuffed Onions image

My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 medium yellow onions (about 2 pounds)
2 bacon strips, cut into 1-inch pieces
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon butter
1-1/2 cups sliced fresh mushrooms
1/4 teaspoon salt
Dash each pepper and ground nutmeg
1/2 cup beef broth
Additional parsley, optional

Steps:

  • Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

Nutrition Facts :

ELSWET'S SAUSAGE-STUFFED ONIONS



Elswet's Sausage-Stuffed Onions image

This is fantastic, even if you don't love onions! It makes an awesome entree or side dish, depending on your tastes. It's Elswet's own recipe. The trick is to choose Vidalia onions. They're sweeter than common onion bulbs, and will cook sweeter for those who are not lovers of onions. Otherwise, you could try purple onions. Those look much prettier in their finished form.

Provided by Pagan

Categories     Onions

Time 1h5m

Yield 4 Stuffed Onions, 4 serving(s)

Number Of Ingredients 11

4 large onions, hollowed, raw
1/2 lb lean ground chuck
1/4 lb ground lean pork, may use one pound of ground chuck and omit the pork
1 large egg
1/2 teaspoon black pepper
1/2 teaspoon salt substitute, may use salt
1/4 teaspoon cumin
1 pinch cayenne
1/4 cup green onion, finely chopped
2 tablespoons bell peppers, finely minced
1/2 cup cheese, finely shredded favorite style

Steps:

  • Cut off both ends of all 4 onions, and carefully scoop out insides, leaving 2 layers of onion for your shell. Set aside.
  • Combine all remaining ingredients except cheese, and mix until thoroughly combined. Spoon into onion shells, cover and bake 40 minutes in a moderate [350°F] oven. Baste with its own juice after 20 minutes, and again after 40.
  • Remove cover, add cheese, and bake for an additional 8-10 minutes.

Nutrition Facts : Calories 346.1, Fat 21.3, SaturatedFat 9.1, Cholesterol 120.9, Sodium 209.3, Carbohydrate 17.4, Fiber 2.5, Sugar 6.8, Protein 21.2

SAUSAGE, SAGE & ONION STUFFING



Sausage, sage & onion stuffing image

A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 1h

Number Of Ingredients 6

2 onions, sliced
25g butter
1 small Bramley apple, peeled, cored and diced
2 x 400g packs meaty Cumberland sausages, removed from their skins
handful sage, leaves chopped, plus extra for topping
140g granary breadcrumbs

Steps:

  • Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
  • Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
  • Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
  • Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein

SAUSAGES WITH STICKY ONION GRAVY



Sausages with sticky onion gravy image

A classic British recipe, cooked to perfection

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 9

400g pack sausages
1 batch Basic sticky onions (see recipe underneath)
1 tbsp plain flour
1 sprig thyme, leaves picked
400ml beef stock
splash Worcestershire sauce
50g butter
12 medium onion
1 tsp sugar

Steps:

  • Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
  • For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

Nutrition Facts : Calories 413 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 3.24 milligram of sodium

EASY SAUSAGE STUFFED MUSHROOMS



Easy Sausage Stuffed Mushrooms image

We have these at most of our neighborhood gatherings. Everyone always asks for them.

Provided by DRFHRLAW

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 7

24 large mushrooms, stems removed, or more as needed
1 pound bulk hot Italian sausage
1 onion, diced
4 ounces grated Parmesan cheese, divided
¼ cup Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Hollow out each mushroom cap, reserving scrapings.
  • Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
  • Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
  • Stuff each mushroom cap with sausage mixture and place on a baking sheet.
  • Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 4.9 g, Cholesterol 28.7 mg, Fat 9.7 g, Fiber 0.7 g, Protein 10.7 g, SaturatedFat 4 g, Sodium 423.6 mg, Sugar 1.3 g

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