Serves 8
Ingredients
- 8 medium red onions
- 25g butter
- 75g chestnut mushrooms, diced
- 350g quality sausage meat
- 50g dried cranberries
- 50g sweetcorn kernels
- 7g fresh sage leaves, chopped
- 50g fresh breadcrumbs
- 1 egg, beaten
- Salt and black pepper (as needed)
- Rapeseed oil (as needed)
- Sage leaves (as needed)
Credit: AGA Specialist Dawn Roads
Method
Preparation Time: 35 minutes. Cooking Time: 50 minutes.
- Trim the root end of the onion so it stands up straight. Peel and cut off the top third from each onion.
- Hollow out the onions, using a teaspoon – an old-fashioned grapefruit spoon is ideal for this! Save the onion tops and trimmings for use in other savoury dishes.
- Melt the butter and sauté the mushrooms. Allow them to cool.
- Mix the mushrooms, sausage meat, cranberries, sweetcorn, sage, breadcrumbs and egg together. Season well and fill each onion with the mixture.
- Place the filled onions onto a baking tray and brush each one, including the top top of the stuffing with a little oil.
- Place the baking tray in the oven. CAST OVEN: place on the grid shelf on the floor of the roasting oven or oven on R8. FAN OVEN: preheated to R6/ 180°C/ 350°F. Cook for about 35-55 minutes, until the onion is tender when tested with a skewer or sharp knife. Time is dependent upon the size of the onion.
Tips
Serve garnished with sage leaves.
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