Servings: 6
Prep Time: 30 min
Cook Time: 15 to 20 min
7 oranges
1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing
1/2 red onion, finely chopped
1/4 cup; finely chopped fresh parsley
1 cup; orange juice
1/4 cup; vegetable oil
Preheat the oven to 350°F.
Cut the top off 6 of the oranges, reserving the tops. Cut a very thin slice off the bottom of each orange so it sits upright. With a knife and spoon, scoop out the pulp of the 6 oranges, chop the pulp, and place it in a large bowl. Set the orange shells aside.
Remove and chop the zest from the remaining orange, and place it in the bowl with the orange pulp. Discard the rest of the orange or keep for other uses.
Add the stuffing mix, onion, parsley, orange juice, and place it in the bowl with the orange pulp. Discard the rest of the orange or keep for other uses.
Add the stuffing mix, onion, parsley, orange juice, and oil to chopped orange, and mix with a spoon, adding more juice if necessary to achieve the desired moistness. Stuff the oranges with the mixture, top with the reserved orange tops, and wrap each individually in aluminum foil.
Arrange the wrapped oranges in a shallow baking dish and bake for 15 to 20 minutes or until thoroughly heated.