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A hearty helping of holiday flavor

Posted: November 9, 2011 1:55 a.m.
Updated: November 9, 2011 1:55 a.m.

Herb roasted turkey with pan gravy

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Whether you’re a first time host or seasoned pro, there are certain secrets to help ensure a holiday meal that is both elegant and effortless. Keeping a few key ingredients on-hand, like Swanson chicken stock and broth, helps make preparing for the main meal a little less stressful and also allows for more options when it comes to dressing up leftovers. Here are some recipes that are sure to please.

For more holiday tips and recipes, visit www.CampbellsKitchen.com.

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 three 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.

Moist and savory stuffing
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 three-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for five 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.

Green bean casserole
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 three-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 five minutes or until onions are golden brown.

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 two-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.

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