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Thanksgiving Stuffed Onions

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“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!”
2hrs 15mins

Ingredients Nutrition


  1. Preheat the oven to 425°F.
  2. Cut the top 1/2" from each onion.
  3. Peel the onions.
  4. 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.
  5. Transfer the reserved onion pieces to a 13" x 9" glass baking dish.
  6. Drizzle the broth over them and arrange the onion shells, inverted, on top.
  7. 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.
  8. Remove and reserve the shells.
  9. 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.
  10. 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.
  11. Hold each shell in one hand and pack lightly.
  12. 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.
  13. Top each stuffed onion with 1/3 cup of mashed potatoes, mound them and score with a fork.
  14. Bake the onions, stirring the creamed onions occasionally, for 35 to 40 minutes-- until the potatoes are golden.
  15. Enjoy!

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