Cut the top 1/2 inch from each onion and peel them.

Scoop out the centers of the onions, leaving 2 layers or 1/3-inch-thick shells. Reserve the onion pieces.

Transfer the reserved onion pieces to a 13- by 9-inch glass baking dish.

Drizzle chicken broth over the onion pieces.

Arrange the onion shells inverted on top of the onion pieces.

Cover the dish tightly with foil.

Bake in a preheated 425F oven for 45 to 50 minutes, or until the shells are just tender.

Remove the shells and reserve them.

Stir heavy cream, sugar, and salt and pepper to taste into the onion pieces.

Bake the creamed onion mixture, uncovered, in the 425F oven, stirring occasionally, for 25 minutes.

While the creamed onions are baking, layer each reserved onion shell with 1/4 cup of turkey stuffing.

Add 1 1/2 tablespoons of cranberry sauce to each onion shell.

Add another 1/4 cup of cooked turkey to each onion shell, packing the layers lightly.

Arrange the stuffed onions on top of the baked creamed onions.

Pour 2 tablespoons of turkey gravy into each stuffed onion.

Top each stuffed onion with 1/3 cup of mashed potatoes, mounding them and scoring them with a fork.

Bake the onions in the 425F oven, stirring the creamed onions occasionally, for 35 to 40 minutes, or until the potatoes are golden.