Directions

1. Preheat oven to 350° (180°C).Melt 3 tbsp (45 mL) of the butter in large saucepan or Dutch oven over medium-high heat
2. Add onions and sugar
3. Cook and stir 5 minutes or until onions are well browned
4. Reduce heat to low
5. Add ¼ cup (50 mL) water to pan and cook, stirring often, for 10 minutes or until liquid has evaporated and onions are tender
6. Remove from pan.Melt remaining butter in same pan
7. Cook celery and thyme 5 minutes or until celery is tender
8. Remove pan from heat
9. Add caramelized onions, dried cranberries, pouches of stuffing crumbs and seasoning packets
10. Stir in 2 cups (500 mL) hot water
11. Spoon into 2-quart (2 L) casserole
12. Cover and bake for 40 minutes or until heated through.Makes about 8 cups (2 L)