Is it even a holiday dinner without stuffing? Complete your meal with our best stuffing recipe ever or wild rice stuffing with cranberries, pecans, and sweet potatoes. Stuffed onions are an elegant way to celebrate this versatile vegetable, and is actually really easy to do. We start by making sausage stuffing using apples and sage. Then we scoop out the inner layers of the onions and fill each one to the brim. They all get baked in the oven until they’re tender and golden, and that’s it! They’re a beautiful and impressive side dish with lots of savory flavors, and their individual size makes them easy to serve. They’re the perfect addition to holiday dinner tables, but they also make a great appetizer, and they’re always a hit!
Onions – we chose to use a mix of red and sweet onions but any onion variety works well. Celery – sautéed in olive oil. Sausage – we used mild Italian sausage but you can use hot if you like a little heat, or a flavored variety if it’s available. Apple – apple adds festive flavor and sweetness. Sea salt + dried sage – this classic stuffing herb adds its distinctive earthy taste like none other. Coarse bread crumbs – you can find coarse bread crumbs at most grocery stores. When we have day-old bread, we like to make our own by roasting day-old bread in the oven with a little olive oil and salt and pepper. Pulse it in your food processor a few times and voilà! Chicken stock – we always have some of our homemade chicken stock on hand but you can also use store-bought.
Look for onions with a wider, flatter shape that are similar in size. Use a sharp knife to chop a ¼-inch thick slice from the stem end of the onion. Peel off any onion skin layers and discard them. Use a spoon to scoop out the inner onion layers, leaving about two to three outer layers. Make sure the bottom stays intact to act like a vessel for the stuffing.
More delicious stuffed recipes for special occasions
Pesto Stuffed Roasted Tomatoes Chorizo Stuffed Mushroom Caps Stuffed Sweet Potatoes with Walnuts and Pomegranate
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