Prep 20 mins
Cook 1 hr 55 mins
This is an absolutely, incredibly delicious recipe for all of those Thanksgiving leftovers! Our family really loves this one. We hope you enjoy it as well! Original source: Gourmet Magazine, 1990. Note: In the original recipe, it did not tell you, in error, where to put the "first" 1/4 cup of chopped turkey... you may want to put the initial 1/4 cup first in the bottom of the onion... experiment! I wasn't quite sure how to categorize this one... it can be a main dish, a lunch, a side dish also I suppose... There is some work involved in making this one, but it is well worth it!
- 4 large onions
- 1⁄4 cup chicken broth
- 1⁄4 cup heavy cream
- 1⁄2 teaspoon sugar
- salt, to taste
- pepper, to taste
- 1 cup cooked turkey stuffing
- 6 tablespoons cranberry sauce
- 2 cups cooked turkey, chopped
- 1⁄2 cup turkey gravy or 1⁄2 cup chicken broth
- 1 1⁄3 cups mashed potatoes
- Preheat the oven to 425°F.
- Cut the top 1/2" from each onion.
- Peel the onions.
- With a melon-baller scoop out the centers of the onions, reserving the onion pieces and leaving 2 layers of onion, or 1/3" thick shells-- leaving the bottoms slightly thicker.
- Transfer the reserved onion pieces to a 13" x 9" 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 creamed onions are baking, in each reserved onion shell layer 1/4 cup of the stuffing, 1/4 cup of the turkey, 1 1/2 tablespoons of cranberry sauce, and another 1/4 cup of the turkey.
- Hold each shell in one hand and pack lightly.
- Arrange the stuffed onions on top of the baked creamed onions and pour 2 tablespoons of the gravy or chicken broth 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-- until the potatoes are golden.
Made last night from leftovers. Wonderful!
Made these tonight with some of my leftovers. Excellent!