How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for "1956" Stuffed Onions?

You need 11 ingredients. The key ingredients include: 6 large onions (i like to use the yellow), ¾ cup boiling water, ½ teaspoon salt or ½ teaspoon salt substitute, 12 lb sausage (turkey sausage works well too), and more.

Is "1956" Stuffed Onions suitable as meat & poultry?

Yes, "1956" Stuffed Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover "1956" Stuffed Onions?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"1956" Stuffed Onions Recipe

Name: "1956" Stuffed Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large onions (i like to use the yellow); ¾ cup boiling water; ½ teaspoon salt or ½ teaspoon salt substitute; 12 lb sausage (turkey sausage works well too); ½ cup cooked navy beans; ⅛ teaspoon pepper; ½ teaspoon salt (2nd measurement needed); ½ teaspoon dry mustard; ½ cup breadcrumbs; 2 tablespoons finely chopped celery tops; 1 tablespoon brown sugar

Try this homemade "1956" Stuffed Onions recipe the whole family will love. Made with onions, boiling water, salt and sausage. Easy step-by-step instruct…

This "1956" Stuffed Onions relies on simple, everyday ingredients such as boiling water, cooked navy beans, pepper and dry mustard. It comes together quickly and makes 4 servings, at about 556 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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"1956" Stuffed Onions

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions