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Thanksgiving Stuffed Onions Recipe

by Global Cookbook

Ingredients

4 lrg onions (about 3/4 lb. each) 1/4 c. chicken broth 1/4 c. heavy cream 1/2 tsp sugar 2 c. minced cooked turkey

1 c. cooked turkey stuffing 6 Tbsp. cranberry sauce 1/2 c. turkey gravy or possibly chicken broth 1 1/3 c. mashed potatoes

Directions

1. Cut the top 1/2 inch from each onion, peel the onions, and with a melon-ball cutter scoop out the centers, reserving the onion pcs, leaving 2 layers of onion or possibly 1/3-inch-thick shells, and leaving the bottoms slightly thicker. Transfer the reserved onion pcs to a 13- by 9-inch glass baking dish, drizzle the broth over them, and arrange the onion shells, inverted on top. Cover the dish tightly with foil and bake the onions in the middle of preheated 425F. oven for 45 to 50 min, or possibly
2. till the shells are just tender. Remove and reserve the shells, into the
3. onion pcs stir the cream, the sugar, and salt and pepper to taste, and bake the mix, uncovered, in the 425F. oven, stirring occasionally, for 25 min.
4. While the creamed onions are baking, in each reserved onion shell layer 1/4 c. of the stuffing, 1 1/2 Tbsp. of the cranberry sauce, and another 1/4 c. of the turkey and holding each shell in one hand pack the layers lightly. Arrange the stuffed onions on top of the baked creamed onions and pour 2 Tbsp. of the gravy into each stuffed onion. Top each stuffed onion with 1/3 c. of the mashed potatoes, mounding them and scoring them with a fork, and bake the onions in the 425F. oven, stirring
5. the creamed onions occasionally, for 35 to 40 min, or possibly till the potatoes are golden brown.
6. Serves 4.

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