Stuffed Onions

• 4 large yellow onions or 4 large vidalia onions, peeled (about 6 oz ea)
• 5 ounces Italian turkey sausage links, mild or hot casings removed
• 2 cloves garlic, minced
• 12 cup Italian breadcrumbs
• 2 tablespoons orange juice
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons grated orange zest

1. Cut the stem off each onion, so that they will stand upright.
2. Cut about 1/2" slice from top of each onion.
3. In a medium pot, with about 1" of water, gently boil onions, stem end down.
4. Simmer them covered about 20 minutes or until tender.
5. When done, transfer onions with a slotted spoon to a plate lined with several layers of paper towels, drain.
6. Then hollow out the insides of each onion (can use a melon baller), leaving 1/2" walls& bottom.
7. Reserve shells& onion centers.
8. Preheat oven to 400.
9. Finely chop the onion centers& set aside.
10. Spray and heat a large non-stick frying pan with Pam.
11. Add 1/2 of the chopped onion, sausage& garlic.
12. You can discard or reserve the remaining onions for another recipe, if you like.
13. Cook mixture over medium heat, stirring frequently so that you break up the sausage (about 5-7 minutes or until lightly browned).
14. Stir in bread crumbs, juice, sage, parsley& orange zest.
15. Remove from heat.
16. Spoon 1/4 of the sausage mixture into each onion shell.
17. Arrange stuffed onions in a medium sized casserole dish.
18. Leave enough room to pour 1 cup of water in there.
19. Bake 30 minutes, until lightly browned.

yellow onions, italian turkey sausage, garlic, italian breadcrumbs, orange juice, fresh sage, fresh parsley, orange zest

Taken from www.food.com/recipe/stuffed-onions-65030 (may not work)