Italian sausage and fennel-stuffed red onions

  • serves 8
  • Easy

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.



  • red onions 8 small
  • vegetable stock

  • butter
sausages 4, skinned
  • fennel seeds 1 tbsp
  • breadcrumbs 50g
  • parsley a handful, chopped


  • 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.

  • 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.

  • 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.

Nutritional Information

  • Kcals 196
  • Carbs 15.5g
  • Protein 5.6g
  • Fat 12.5g
  • Salt 0.9g
  • Fibre 2.5g