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 Thursday, July 29, 2010

RFS Recipes

RFS Recipes  Entrée - Pork
RFS Recipes
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ROASTED STUFFED ONIONS

 

 

 

ROASTED STUFFED ONIONS
8 Servings
Ingredients
  • Yellow or red onions 8 large
  • Olive oil 1-2 Tbsp.
  • Pork sausage 8 oz.
  • Fresh fennel, chopped 1/2 cup
  • Culinary Secrets® Garlic Powder 1 Tbsp. RFS Item # 24042
  • Italian bread, cubed 8 cups
  • Figs, dried, chopped 1/2 cup
  • Pine nuts 1/2 cup
  • Culinary Secrets® Poultry Seasoning 1 Tbsp. RFS Item #24132
  • Culinary Secrets® Garlic Powder 1/2 tsp. RFS Item # 24042
  • Culinary Secrets® Fennel Seed 1/2 tsp. RFS Item # 24282
  • Culinary Secrets® Regular Grind Black Pepper 1/2 tsp. RFS Item # 24108
  • Salt 1 tsp.
  • Chicken stock 1 cup
  • Egg, slightly beaten 1 each
  • Butter, melted 1/4 cup
  • Culinary Secrets® Italian Seasoning 1 Tbsp. RFS Item # 24290
Directions
  1. Peel outer layer of onions. Cut and discard a 1/2-inch slice from onion tops. Trim onion bottoms just enough to enable onions to stand up. Hollow out onions, leaving a 1/4-inch shell. Reserve 1 cup of onion centers; chop. Place onion shells on baking sheet; drizzle outside surface with olive oil. Roast for 20 minutes at 400°F, or until slightly browned and tender. Remove from oven and reduce temperature to 350°F.
  2. Brown and crumble sausage in large skillet. Remove sausage and reserve 2 tablespoons of drippings. Sauté reserved chopped onions, fennel and Culinary Secrets® Garlic Powder in pan drippings for 5 to 7 minutes, until tender. Season to taste with salt and pepper, if desired.
  3. Combine sausage mixture with bread cubes, figs and pine nuts in a large bowl. Stir Culinary Secrets® Poultry Seasoning, Garlic Powder, Fennel Seed, Regular Grind Black Pepper and salt into chicken broth. Pour over stuffing; stir in egg and butter. Mix thoroughly.
  4. Mound stuffing into roasted onions. Sprinkle tops with Culinary Secrets® Italian seasoning. Bake 20 to 25 minutes until internal temperature reaches 165°F.

   
        
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