Stuffed Waffa Waffa Sweets Recipe

Stuffed Waffa Waffa Sweets picture

Summary

Difficulty LevelMediumHealth IndexAverage
CourseMethod
Main IngredientInterest Group

Ingredients

 Walla walla sweet onions48 Ounce (4 Medium, 12 Ounce Each)
 Bulk pork sausage2⁄3 Pound
 Bread crumbs3⁄4 Cup (12 tbs)
 Grated cheddar cheese1⁄3 Cup (5.33 tbs)
 Egg1 , lightly beaten
 Milk3 Tablespoon
 Chopped flat leaf italian parsley2 Tablespoon
 Sugar1⁄2 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Freshly ground black pepper To Taste
 Salt To Taste
 Bacon slice1 , cut into 4 pieces

Nutrition Facts

Serving size: Complete recipe

Calories 1717 Calories from Fat 898

% Daily Value*

Total Fat 100 g153.9%

Saturated Fat 42.1 g210.3%

Trans Fat 0 g

Cholesterol 539.3 mg179.8%

Sodium 2608.8 mg108.7%

Total Carbohydrates 138 g45.8%

Dietary Fiber 18 g72%

Sugars 79.3 g

Protein 73 g146.4%

Vitamin A 83% Vitamin C 191.9%

Calcium 85.2% Iron 63.7%

*Based on a 2000 Calorie diet

Directions

PEEL THE ONIONS and cut 1/2 inch off the top and bottom of each one.
Bring a large pan of water to a boil, add the onions, and boil for 7 minutes.
Drain the onions and let cool slightly.
When cool enough to handle, remove the centers from the onions, leaving a shell of at least 3 layers.
Reserve the onion centers for the stuffing.
If you cannot easily push out an onion center, use a spoon to scoop out some of the flesh until the center comes free, or cut out the center with a small knife.
If a shell splits, wrap a thin strip of foil around the onion to hold it together.
Set the onion shells in a lightly greased baking dish.
PREHEAT THE OVEN to 350°F.
FRY THE SAUSAGE in a skillet over medium heat until no pink remains, about 10 minutes, breaking it into small pieces as it cooks.
Drain well, discarding the fat.
FINELY CHOP enough of the reserved onion centers to make 2 cups.
In a large bowl, combine the onion, sausage, bread crumbs, cheese, egg, milk, parsley, sugar, and cinnamon with a pinch each of salt and pepper.
Mix well and stuff the mixture into the onion shells.
Top each with a piece of bacon, if desired, and bake until the stuffing is very hot and the onion is tender, 30 to 40 minutes.
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