Baked Onions Stuffed with Cornbread and Pecans

Name: Baked Onions Stuffed with Cornbread and Pecans
Prep time: 30 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 6 large yellow onions; 1 1/2 tablespoons unsalted butter, cut into small pieces; Pinch cayenne pepper; 1 1/2 cups low-sodium chicken broth; 12 ounces salt pork or bacon, medium dice (about 1 cup); 2 tablespoons minced garlic (from about 3 medium cloves); 2 tablespoons minced jalapeño pepper; 2 cups pecans, coarsely chopped; 9 cups cornbread, coarsely crumbled

Onions Christmas Thanksgiving Southern Dinner Party Pecans Nuts Pork Salt Pork Side Dish Make Ahead Holidays Cornbread Winter Vegetables Stuffing Medium

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12 servings Medium

Total: 1 hr 15 mins Active: 30 mins

6 Ratings

Ingredients (9)

6 large yellow onions
1 1/2 tablespoons unsalted butter, cut into small pieces
Pinch cayenne pepper
1 1/2 cups low-sodium chicken broth
12 ounces salt pork or bacon, medium dice (about 1 cup)
2 tablespoons minced garlic (from about 3 medium cloves)
2 tablespoons minced jalapeño pepper
2 cups pecans, coarsely chopped
9 cups cornbread, coarsely crumbled

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Nutritional Information

Calories574
Fat28.11g
Saturated fat5.47g
Trans fat0.07g
Carbs69.29g
Fiber3.09g
Sugar4.09g
Protein13.44g
Cholesterol64.03mg
Sodium963.12mg
Nutritional Analysis per serving (12 servings) Powered by

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Baked Onions Stuffed with Cornbread and Pecans

Holiday dinners call for stepped-up sides like this one. You start with sweet yellow onions, hollowed out and baked in a roasting pan with stock until browned and tender. Meanwhile, make a stuffing of salt pork or bacon, a bit of minced jalapeño, toasted pecans, and crumbled cornbread. Stuff the roasted onions and bake until the filling is heated through. Be sure you buy large onions of a consistent size, and don’t forget to make a batch of our Basic Skillet Cornbread up to two days before you begin.

For more great sides, check out our Roasted Onions Agrodolce, Easy Roasted Acorn Squash, and Baked Sweet Potato with Molasses-Clove Butter.

by Aida Mollenkamp

Tips for Christmas and Pork

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Why Do We Celebrate Christmas on Dec. 25?

There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

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How Can We Celebrate Christmas?

Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

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How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Instructions

1Heat the oven to 350°F and arrange a rack in the middle. Slice bottoms (the root end) off onions in order to stabilize them. (Be careful not to cut a hole through the base.) Slice off top third of onions and discard. Peel onions.
2Use a teaspoon to hollow out the onions, removing about 3/4 of the inside and leaving 2 to 3 outer layers intact. Scrape the inside of the onions as you would when making a jack-o’-lantern, so that the onion shells are an even thickness throughout. (Reserve the center of the onions for another use.)
3Place onion shells in a 13-by-9-inch baking dish, dot with butter, and season well with freshly ground black pepper, salt, and cayenne pepper. Add 1/2 cup of the chicken broth and place in the oven to braise, basting occasionally by spooning the liquid over the onions, until completely tender, about 40 minutes. (If making ahead, remove the onions from the baking dish, drain off liquid, cover, and refrigerate until ready to use.) Set onions aside.
4Meanwhile, make the stuffing: Bring a small pot of water to a boil over high heat, add salt pork, blanch for 2 minutes, drain well, and set aside. Heat a large Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until hot. Add blanched pork and cook until golden brown, about 5 minutes. Stir in garlic and jalapeño and cook until golden brown, about 3 minutes.
5Add pecans and toast until browned; stir in cornbread and cook another 5 minutes or until completely warmed. Season with freshly ground black pepper and add remaining chicken broth. Remove the pan from heat and mix well.
6Divide stuffing among braised onions (fill them completely) and bake until heated through, about 10 minutes. (Place remaining stuffing in a buttered loaf pan and bake alongside onions until thoroughly heated.)

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