A Hearty Helping of Holiday Flavor
● By Anonymous
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Herb Roasted Turkey with Pan Gravy
Prep: 15 minutes Roast: 3 hours Cook: 10 minutes Makes: 12 servings
1 turkey (12 to 14 pounds) 1 tablespoon olive oil 1 carton (26 ounces) Swanson Chicken Stock (Regular or Unsalted) (about 3 1/4 cups) 3 tablespoons lemon juice 1 teaspoon dried basil leaves, crushed 1 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black pepper 1/4 cup all-purpose flour
1. Remove giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel. Tie ends of drumsticks together.
2. Place turkey, breast-side up, on rack in roasting pan. Brush turkey with oil. Insert meat thermometer into thickest part of meat, not touching bone.
3. Stir stock, lemon juice, basil, thyme and black pepper in large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour remaining stock mixture over turkey.
4. Roast at 325°F for 3 hours, or until thermometer reads 165°F, basting occasionally with pan drippings. Begin checking for doneness after 2 1/2 hours roasting time.
5. Remove turkey from pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings.
6. Stir reserved stock mixture and flour in medium bowl until the mixture is smooth. Add flour mixture to the pan. Cook and stir over medium heat until mixture boils and thickens, scraping up browned bits from bottom of pan. Serve gravy with turkey.
Prep: 10 minutes Bake: 30 minutes Makes: 12 servings
2 cans (10 3/4 ounces each) Campbell’s Condensed Cream of Mushroom Soup (Regular,98% Fat Free or Healthy Request) 1 cup milk 2 teaspoons soy sauce 1/4 teaspoon ground black pepper 8 cups cooked cut green beans 2 2/3 cups French’s French Fried Onions
1. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole.
2. Bake at 350°F for 25 minutes or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.
3. Bake for 5 minutes or until onions are golden brown.
Ultra Creamy Mashed Potatoes
Prep: 15 minutes Cook: 20 minutes Makes: 6 servings
3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 5 large potatoes (about 2 1/2 pounds), peeled and cut into 1-inch pieces (about 7 1/2 cups) 1/2 cup light cream 2 tablespoons butter Generous dash ground black pepper 1 can (14.5 ounces) Campbell’s Turkey Gravy, heated according to package directions
1. Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain potatoes well in colander, reserving broth.
3. Mash potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with gravy.
Prep: 10 minutes Cook: 10 minutes Bake: 30 minutes Makes: 10 servings 2 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) Generous dash ground black pepper 2 stalks celery, coarsely chopped (about 1 cup) 1 large onion, coarsely chopped (about 1 cup) 1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing
1. Heat broth, black pepper, celery and onion in 3-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender, stirring often. Remove saucepan from heat. Add stuffing and mix lightly.
2. Spoon stuffing mixture into a greased 3-quart shallow baking dish. Cover baking dish.
3. Bake at 350°F for 30 minutes or until stuffing mixture is hot. For crunchier stuffing, bake uncovered.
Don’t fret about what’s left!
Want to make leftovers seem a little less left over? Plan ahead by stocking your kitchen with the basics — eggs, milk, cheese, bread, canned soup and broth. This French Onion Turkey Casserole, made with Campbell’s Condensed French Onion Soup, is a welcome departure from the standard hot turkey sandwich, and uses ingredients many people already have on-hand.
French Onion Turkey Casserole
Prep: 20 minutes Bake: 45 minutes Makes: 8 servings
Vegetable cooking spray 6 eggs 1 can (10 1/2 ounces) Campbell’s Condensed French Onion Soup 2 cups milk 1 cup shredded Swiss cheese (about 4 ounces) 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed 9 slices Pepperidge Farm Farmhouse Hearty White Bread, cut into cubes 2 cups shredded or cubed cooked turkey
1. Heat oven to 350°F. Spray 2-quart shallow baking dish with cooking spray.
2. Beat eggs, soup, milk, 1/2 cup cheese and 1 tablespoon thyme in large bowl with fork or whisk. Add bread cubes and turkey. Stir and press bread cubes into milk mixture to coat.
3. Pour bread mixture into baking dish. Sprinkle with remaining cheese and thyme. Let stand for 15 minutes.
4. Bake for 45 minutes or until a knife inserted in center comes out clean.