Vidalia Onions Stuffed With Ham & Mushrooms
** 6 lg Vidalia onions, can -substitute Spanish giants
** 1 butter
** 4 green onions,finely chopped -trimmed of all but 2" of tops
** 1 ea garlic
** 1/4 t tabasco sauce
** 3 c mushrooms,finely chopped -fresh
** 2 c cooked ham,finely chopped
** 1/2 c parsley,chopped
** 1/4 t sage
** 1/8 t cinnamon
** 1/2 c heavy cream
** 1 T dry sherry
** 1 c dry red wine
** salt & pepper,to taste
** 1 c beef broth
** 4 T parsley, minced
Remove skin from onions. Cut a thick slice off stem end & discard. Scoop out centers & leave 1/4" shell. Cook onions in boiling water for 4 minutes. Invert on paper towel and drain. Finely chop centers to make 1 cup.
Heat 1/2 stick butter in skillet. Add chopped onions, green onions, garlic & tabasco sauce. Saute 5 minutes. Add remaining butter, mushroom ham, parsley, sage & cinnamon. Saute until mushrooms are soft. Add cream, sherry, salt & pepepr to taste. Stir well & cook 5 minutes.
Sprinkle onions with salt & pepper to taste; arrange them open side up in a casserole just large enough to hold onions. Divide the stuffing among onions mounding stuffing. Combine wine & broth.
Pour enough around onions to reach 1: up sides. Cover with foil & bake at 350 degrees for 1 hour basting twice. Transfer with slotted spoon & garnish with parsley.
Note: This recipe received 2nd place Illinois State Fair
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