1 (6 oz.) bag corn bread stuffing
1/2 lb. pork sausage
1/2 c. beef bouillon or water
8 lg. Spanish onions

Parboil onions for 15 minutes and scoop out a large hollow center. Combine stuffing with sausage and stir in liquid. Spoon mixture into onions and mound lightly on top. Bake at 300 degrees for 1 hour.

Based on 8 servings. Per serving: 251 calories; 10 mg cholesterol; 7 g fat; 417 mg sodium.