Preheat the oven to 425 degrees.
For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. It is easier than it sounds to scoop out the inside of the onion. You only need the sharp edge to get it started in the center and then a small spoon or scoop will easily go through the layers. Set aside the scooped out onion (to be used for stuffing).
Set the onion cups in a small baking pan. Add 1/3 cup water to the bottom of pan and cover with foil. Roast the onions about 30 minutes or until softened but not totally collapsed. Discard the water and set the onion cups aside.
Reduce oven temperature to 375 degrees.
Meanwhile make the stuffing. Put the scooped insides of onions in a food processor or chop by hand. You will need about 2 cups, set aside. Chop the celery and add to the onion.
In a large skillet heat the butter and oil. Add the onion/celery mixture and cook over medium heat about 12-15 minutes until softened and lightly browned. Add the apple, currants and pignoli nuts. Continue cooking and stirring for another 5-8 minutes.
Add the broth to the skillet and bring to a boil. Adjust seasoning of salt and pepper.
In a large bowl place the cornbread crumbs and sprinkle the poultry seasoning over them. Stir the spinach leaves into the breadcrumb mixture. Pour the boiling onion/celery flavored broth over the breadcrumb/spinach mixture in the bowl and stir well until all the crumbs are moistened.
Taste the stuffing and make sure it is well seasoned. Fill each onion cup with the stuffing, heaping it in the center. Place the filled onions in a greased shallow roasting pan and bake uncovered in 375 degree oven for 25 to 30 minutes.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 8|
|Calories from Fat: 151 (47%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 15.3mg||5 %|
|Sodium 489.9mg||17 %|
|Potassium 433.2mg||11 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 34.3g|
|Protein 5.1g||7 %|
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Calories per serving: 324
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