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  1. Italian Sausage Stuffed Onions

Italian Sausage Stuffed Onions

00:50:00 4 servings, 1 stuffed onion half (170 g) each
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4 servings, 1 stuffed onion half (170 g) each

Bored with the same old side dishes? Add some variety with our Italian Sausage Stuffed Onions - they're easy yet impressive!

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Make It

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  • Heat oven to 375ºF.
  • Use small spoon to scoop out centres of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright.
  • Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use.
  • Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano.
  • Place 1 onion half on centre of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets.
  • Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano.
  • Serve with remaining pasta sauce.


Prepare using bulk Italian turkey sausage.


  • 4 servings, 1 stuffed onion half (170 g) each

Nutritional Information

Serving Size 4 servings, 1 stuffed onion half (170 g) each
Calories 270
% Daily Value
Total fat 14g
Saturated fat 7g
Cholesterol 65mg
Sodium 1220mg
Carbohydrate 16g
Dietary fibre 3g
Sugars 8g
Protein 21g
Vitamin A 10 %DV
Vitamin C 60 %DV
Calcium 20 %DV
Iron 60 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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