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4 large onions (about 3/4 lb. each) 1/4 cup chicken broth 1/4 cup heavy cream 1/2 teaspoon sugar Salt and pepper 1 cup cooked turkey stuffing* 6 tablespoons cranberry sauce 2 cups chopped cooked turkey* 1/2 cup turkey gravy or chicken broth 1 1/3 cups mashed potatoes *Prepare 1 cup of turkey that has already been cooked. Prepare the stuffing mix as follows: 1 (6 oz. bag) Mrs. Cubbison's Seasoned Dressing 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup butter or margarine 1/2 cup broth, fruit juice, or water Combine dressing with butter or margarine and vegetables. Stir liquid in gradually. Spoon into 2 1/2 or 3-quart casserole dish. Bake covered for 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. FOR THE STUFFED ONIONS: Preheat the oven to 425 degrees F. 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 pieces, leaving 2 layers of onion or 1/3-inch-thick shells, leave the bottoms slightly thicker. Transfer the reserved onion pieces to a 13 x 9-in. 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 the oven for 45 to 50 minutes, or until the shells are just tender. Remove and reserve the shells. Into the onion pieces, stir the cream, the sugar, and salt and pepper, to taste, and bake the mixture, uncovered, stirring occasionally for 25 minutes. While the onions are baking, in each reserved onion shell layer 1/4 cup of the stuffing, 1 1/2 tablespoons cranberry sauce, and another 1/4 cup of the turkey. Holding each shell in one hand, pack the layers lightly. Arrange the stuffed onions on top of the baked creamed onions and pour 2 tablespoons of the gravy into each stuffed onion. Top each stuffed onion with 1/3 cup of mashed potatoes, mound them, and score with a fork. Bake the onions, stirring the creamed onions occasionally, for 35 to 40 minutes, or until the potatoes are golden. |