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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 pieces, leaving 2 layers of onion or 1/3-inch-thick shells, and leaving the bottoms slightly thicker.
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2
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.
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3
Cover the dish tightly with foil and bake the onions in the middle of preheated 425F.
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4
oven for 45 to 50 minutes, or until the shells are just tender.
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5
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, in the 425F.
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6
oven, stirring occasionally, for 25 minutes.
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7
While the creamed onions are baking, in each reserved onion shell layer 1/4 cup of the stuffing, 1 1/2 tablespoons of the cranberry sauce, and another 1/4 cup of the turkey and holding each shell in one hand pack the layers lightly.
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8
Arrange the stuffed onions on top of the baked creamed onions and pour 2 tablespoons of the gravy into each stuffed onion.
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9
Top each stuffed onion with 1/3 cup of the mashed potatoes, mounding them and scoring them with a fork, and bake the onions in the 425F.
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10
oven, stirring the creamed onions occasionally, for 35 to 40 minutes, or until the potatoes are golden.
