Italian sausage and fennel-stuffed red onions
Published: August 21, 2015 at 2:29 PM
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serves 8
Easy
Total time: 1 hr and 15 mins
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In need of a different Christmas dinner side dish? These delicious stuffed red onions can be baked ahead and then reheated in a hot oven while the turkey is resting. So much more exciting than regular stuffing.
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Ingredients
Nutrition
-
8 small red onions
-
vegetable stock
-
butter
-
4 sausages
skinned
-
1 tbsp fennel seeds
-
50g breadcrumbs
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a handful parsley
chopped
Nutrition: per serving
- kcal196
- fat12.5g
- saturates0g
- carbs15.5g
- sugars0g
- fibre2.5g
- protein5.6g
- salt0.9g
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Method
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step 1
Heat the oven to 200C/fan 180C/gas 6. Peel the onions, cut in half across the equator and trim the root and tip ends so they sit flat. Sit the onions cut sides up in a large buttered baking dish and pour 1cm of veg stock in the bottom. Cover with foil and bake until tender, this will take about 45 mins.
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step 2
Take out and leave until cool enough to handle. Use a spoon to remove the middle of each onion (you can add this to the gravy), leaving a thick shell.
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step 3
Mix the sausage meat, fennel seeds, breadcrumbs and parsley and season. Stuff back into the onions then put back in the oven for 20 minutes until the stuffing is cooked and golden on top.
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