Thanksgiving Stuffed Onions Recipe
Source: Gourmet Magazine
4 large onions (about 3/4 pound 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
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 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 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.