Name: Roasted Stuffed Onions
Cook time: 2 hr
Total time: 3 1/2 hr
Yield: Makes 10 stuffed onions
Ingredients: 10 medium red and yellow onions (4 lb); 1 lb sliced bacon, cut crosswise into 1-inch-wide pieces; 3 celery ribs, cut crosswise into 1/2-inch-thick slices; 1 teaspoon salt; 1 teaspoon black pepper; 3 garlic cloves, minced; 15 oz baby spinach, trimmed and coarsely chopped (14 cups); 1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted; 2 cups salted roasted cashews (10 oz), coarsely chopped; 1 stick (1/2 cup) unsalted butter, melted; 1 1/4 cups turkey giblet stock

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Roasted Stuffed OnionsLisa Hubbard

Many people consider stuffing the best part of a Thanksgiving meal, and they can be quite particular about it — some like it dense and moist from the turkey juices, others fluffy and browned from the oven. We've made sure everyone will be satisfied: This recipe makes enough stuffing for the turkey and the onions, with plenty left over for another baking dish of stuffing.

You can easily adapt the recipe to suit vegetarian guests — simply eliminate the bacon (use olive oil instead of bacon fat for sautéing the vegetables) and substitute vegetable stock for the turkey stock.

Active time: 2 hr Start to finish: 3 1/2 hr

Cooks' notes:

Stuffing can be prepared and onions can be stuffed 1 day ahead and chilled, covered. Bring stuffed onions to room temperature before baking.

Recipe notes

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