ROASTED STUFFED ONIONS

[Guest guest]

ROASTED STUFFED ONIONS

Many people consider stuffing the best part of a

Thanksgiving meal, and they can be quite particular

about it — some like it dense and moist from the

turkey juices, others fluffy and browned from the

oven. We've made sure everyone will be satisfied: This

recipe makes enough stuffing for the turkey and the

onions, with plenty left over for another baking dish

of stuffing.

You can easily adapt the recipe to suit vegetarian

guests — simply eliminate the bacon (use olive oil

instead of bacon fat for sautéing the vegetables) and

substitute vegetable stock for the turkey stock.

 

Active time: 2 hr Start to finish: 3 1/2 hr

 

10 medium red and yellow onions (4 lb)

1 lb sliced bacon, cut crosswise into 1-inch-wide

pieces

3 celery ribs, cut crosswise into 1/2-inch-thick

slices

1 teaspoon salt

1 teaspoon black pepper

3 garlic cloves, minced

15 oz baby spinach, trimmed and coarsely chopped (14

cups)

1 (9-inch) round loaf country-style bread (1 1/4 lb),

cut into 1/2-inch cubes (10 cups), lightly toasted

2 cups salted roasted cashews (10 oz), coarsely

chopped

1 stick (1/2cup) unsalted butter, melted

1 1/4 cups turkey giblet stock

 

Make onion shells:

Cut a 1/2-inch-thick slice from tops of onions,

discarding tops, and trim just enough from bottoms for

onions to stand upright. Scoop out all but outer 2 or

3 layers from each using a small ice cream scoop or

spoon (don't worry if you make a hole in the bottom),

reserving scooped-out onion and onion shells

separately.

 

Make stuffing:

Coarsely chop enough scooped-out onion to measure 3

cups.

 

Cook bacon in 2 batches in a 12-inch heavy skillet

over moderate heat, stirring, until crisp, about 10

minutes, then transfer with a slotted spoon to paper

towels to drain, reserving about 1/3 cup fat in

skillet.

 

Add chopped onion, celery, salt, and pepper to skillet

and sauté over moderately high heat, stirring, until

vegetables are softened, about 5 minutes. Add garlic

and sauté, stirring, 1 minute. Transfer mixture to a

large bowl and stir in spinach, bread, cashews,

butter, 1 cup stock, and bacon, then cool completely.

 

Roast onions:

Preheat oven to 425°F.

 

Arrange onion shells, open sides up, in a 13- by 9- by

2-inch baking pan, then add 1/2cup water and cover pan

tightly with foil. Roast onions in middle of oven

until tender but not falling apart, 25 to 30 minutes.

 

Stuff and bake onions:

Reduce oven temperature to 350°F.

 

Transfer shells to a work surface and pour off water

in pan. Fill shells with stuffing, mounding it, and

return to pan. Reserve 5 to 7 cups stuffing for turkey

cavity, then put remaining stuffing in a buttered

shallow 3 1/2-quart baking dish and drizzle with

remaining 1/4 cup stock. Bake stuffed onions and

stuffing in dish in middle of oven, uncovered, until

heated through, about 25 minutes.

 

Cooks' notes:

• Stuffing can be prepared and onions can be stuffed 1

day ahead and chilled, covered. Bring stuffed onions

to room temperature before baking.

 

Makes 10 stuffed onions.

 

 

 

 

 

 

 

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