Cookin' Outdoors with Johnny Nix                                
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Stuffed Baked Tomatoes

6 medium tomatoes

STUFFING:

Linked breakfast sausage, cooked & diced

1 cup boxed cornbread stuffing mix

½ medium onion diced

1-2 tablespoons chopped parsley

2 tablespoons tomato juice, reserved

1 cup garlic/cheese croutons, crushed

2 tablespoons grated Parmesan cheese

2 tablespoons grated American or cheddar cheese

4 tablespoons melted butter

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Chopped fresh parsley for garnish

 

Cut a thin slice off the top of each tomato. Scoop out pulp,  reserve, leaving a 1/2-in. shell. Sprinkle slat inside of tomato.  Invert onto paper towels to drain. Mix stuffing ingredients. Spoon into tomatoes; sprinkle with parsley.

Place tomatoes in a baking dish, and place in Dutch oven.  Bake at 350° or medium high heat for 30 minutes or cook on grill until done.