(Mission Times Courier, San Diego, CA) - Each holiday season, hosts strive for the perfect balance between serving traditional fare and trying out palate-pleasing new recipes. Among friends and family however, the classics - which conjure up memories of holidays past - win hands down. Here's a sumptuous spread that's sure to please the whole family.
For a perfectly roasted turkey - the centerpiece of the holiday meal - baste the bird with Swanson chicken stock. The stock helps keep the meat moist and gives a lovely golden color to the skin. It also creates a base for homemade pan gravy that's perfect for drizzling over the turkey or topping Moist and Savory Stuffing or even mashed potatoes.
Green Bean Casserole is an iconic blend of rich flavors and textures. It features green beans, velvety Campbell's Cream of Mushroom soup and crisp french fried onion topping. Although it's almost certain to be one of the first items gone from the table, if you do end up with leftovers, slice leftover turkey, stir into the casserole and reheat for a one-dish meal the next day.
Serve up a spoonful of instant comfort with Creamy Corn Pudding. This super side dish combines corn with cream of chicken soup, eggs, Parmesan cheese and fresh chives. It's a delicious departure from the standard creamed corn or corn bread.
No holiday feast is complete without dessert. This year, why not add a Chocolate Pirouette Crusted Cake to the dessert buffet? It's a timesaving treat that will delight guests of all ages.
For more information, cooking tips and additional holiday recipes, visit www.campbellskitchen.com.
Roasted Turkey and Pan Gravy
Prep: 15 minutes
Cook: 3 hours, 30 minutes
Makes: 6 servings
1 12 - to 14-pound turkey
1 3/4 cups Swanson Chicken Stock
3 tablespoons all-purpose flour
1. Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with a paper towel. Tie ends of drumsticks together.
2. Place turkey, breast side-up, on a rack in shallow roasting pan. Brush turkey with stock. Insert meat thermometer into thickest part of the meat, making sure thermometer is not touching bone.
3. Roast at 325°F for 3 to 3 1/2 hours or until thermometer reads 180°F and drumstick moves easily, basting occasionally with stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.
4. Remove turkey from roasting pan. Pour off any fat. Stir stock and flour in a small bowl until mixture is smooth. Stir stock mixture in pan. Cook and stir over medium heat until mixture boils and thickens. Season to taste. Serve with the turkey.
Moist and Savory Stuffing
Prep: 20 minutes
Bake: 30 minutes
Makes: 11 servings
2 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness
or Certified Organic)
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 package (16 ounces) Pepperidge Farm Herb Seasoned Stuffing
1. Heat broth, 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. Add stuffing and mix lightly.
2. Spoon stuffing mixture into greased 3-quart casserole dish. Cover and bake at 350°F for 30 minutes or until hot.
For crunchier stuffing, bake the casserole 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 25% Less
Sodium)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
2 bags (about 16 ounces each) frozen cut
green beans, cooked and drained
1 can (6 ounces) french fried onions
(2 2/3 cups)
1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir bean mixture and top with remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.
Creamy Corn Pudding
Prep: 10 minutes
Bake: 35 minutes
Makes: 6 servings
Butter
1 can (10 3/4 ounces) Campbell's Condensed Cream of
Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 eggs
1 can (16 ounces) whole kernel corn, drained
1/2 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh chives
1. Heat the oven to 350°F. Grease 1 1/2-quart casserole with butter.
2. Beat soup, milk and eggs with a whisk or fork in medium bowl. Stir in corn, cornmeal, cheese and chives. Pour soup mixture into prepared casserole.
3. Bake for 35 minutes or until puffed and golden brown.
Chocolate Pirouette Crusted Cake
Prep: 10 minutes
Thaw: 2 hours
Makes: 8 servings
1 box (19.6 ounces) Pepperidge Farm Chocolate Fudge
3 Layer Cake
1/2 of a 13.5 ounce canister Pepperidge Farm Chocolate
Hazelnut Crème-filled Pirouettes (about 18)
1. Thaw cake according to package directions. Place on a serving dish.
2. Cut cookies into 2 1/2-inch-long pieces. Place cookies upright, side-by-side, all around edge of cake, pressing gently into the frosting. Place any remaining cookies on top of cake. Serve immediately.
Tip: This cake can be prepared up to 2 days ahead and stored in the refrigerator.
Courtesy of Family Features
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