Peabody-Style Stuffed Onions

Name: Peabody-Style Stuffed Onions
Cuisine: American
Ingredients: Vegetable oil; 1 tablespoon unsalted butter; 2 garlic cloves, minced; 12 ounces fresh spinach, chopped; 1½ cups cooked rice; 1 cup ground ham (leftovers from Ginger-Glazed Ham, or Maple-Bourbon Ham, are especially flavorful); 1 cup ground ham (leftovers from Ginger-Glazed Ham, or Maple-Bourbon Ham, are especially flavorful); 1 cup ground ham (leftovers from Ginger-Glazed Ham, or Maple-Bourbon Ham, are especially flavorful); 1 cup dry cornbread crumbs or other bread crumbs; 1 cup dry cornbread crumbs or other bread crumbs; 6 tablespoons grated Romano or Parmesan cheese, plus additional for sprinkling over the onions; 6 tablespoons grated Romano or Parmesan cheese, plus additional for sprinkling over the onions; 6 tablespoons grated Romano or Parmesan cheese, plus additional for sprinkling over the onions; ½ teaspoon dried sage; ¼ teaspoon dried thyme; Table salt and freshly ground black pepper to taste; Table salt and freshly ground black pepper to taste; ¾ cup chicken stock; 1 large egg, lightly beaten

Preparation info

Serves
4
as a main course or 8 as a side dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Best known for the ducks that parade and swim in its lobby, the Peabody Hotel in Memphis has also earned kudos for its stuffed onions. If the kitchen smoked them—the dish, not the ducks—the onions might rival the quackers in acclaim.

Ingredients

4 medium onions
Vegetable oil
1 tablespoon unsalted butter
2

Americas
United States
Memphis
Side dish
Main course

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Slice the ends off the onions and cut them in half horizontally, but don’t remove the skins. Carefully scoop out the centers of the onion halves with a melon baller or spoon, leaving a shell about ⅓ inch to ½ inch thick. Do not discard the centers. Coat the onions with oil.