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.

  1. Trim the root end of the onion so it stands up straight. Peel and cut off the top third from each onion.
  2. 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.
  3. Melt the butter and sauté the mushrooms. Allow them to cool.
  4. Mix the mushrooms, sausage meat, cranberries, sweetcorn, sage, breadcrumbs and egg together. Season well and fill each onion with the mixture.
  5. Place the filled onions onto a baking tray and brush each one, including the top top of the stuffing with a little oil.
  6. 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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