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Thanks for this. Will be trying it soon.

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The Ohio Department of Agriculture is seemingly attempting to unintentionally destroy the artisan concept and ...

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Potential Artistry? They have no concept in Ohio and are unintentionally trying to destroy it. ...

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Goes great with an orzo salad! It's a real babe magnet too!

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I must agree Very Good food, never disappointed eat here 2-3 a month

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« Valley Food Home

A show-stopping HOLIDAY MEAL that won’t break the bank


Published: Wed, November 14, 2012 @ 12:00 a.m.

Family Features

All hosts want to delight guests with delicious meals, espe cially during the holidays.

The pressure often leads them to spend a fortune on ingredients or cater their gatherings.

The experts at Campbell’s Kitchen have created this traditional holiday menu, proving that it’s possible to prepare a memor able, gourmet feast by combining affordable, quality ingredients.

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

Roast Turkey with Mushroom Stuffing

Prep: 25 minutes

Roast: 3 hours 30 minutes

Stand: 10 minutes

Makes: 12 servings

31/2 cups Swanson Chicken Stock (Regular or Unsalted)

3 tablespoons lemon juice

1 teaspoon dried basil leaves, crushed

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

1 stalk celery, coarsely chopped (about 1/2 cup)

1 small onion, coarsely chopped (about 1/4 cup)

1/2 cup sliced mushrooms (about 11/2 ounces)

4 cups Pepperidge Farm Herb Seasoned Stuffing

1 turkey (12 to 14 pounds)

Vegetable cooking spray

Stir 13/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoon black pepper in a medium bowl.

Heat remaining stock, remaining black pepper, celery, onion and mushrooms in a 4-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender. Remove saucepan from heat. Add stuffing to saucepan and mix lightly.

Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel. Spoon stuffing lightly into neck and body cavities. Fold any loose skin over stuffing. Tie ends of drumsticks together.

Place turkey, breast side up, on a rack in shallow roasting pan. Spray turkey with cooking spray. Brush with stock mixture. Insert meat thermometer into thickest part of meat, not touching bone.

Roast at 325 ∞F for 31/2 to 4 hours or until thermometer reads 180 ∞F. Baste occasionally with stock mixture. Begin checking for doneness after 3 hours of roasting time. Let turkey stand for 10 minutes before slicing.

Notes

Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot.

Stuffing in the turkey should reach 165 ∞F.

Moist & Savory Stuffing

Prep: 10 minutes

Cook: 10 minutes

Bake: 30 minutes

Makes: 10 servings (about 3/4 cup each)

21/2 cups Swanson Natural Goodness Chicken Broth

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

Heat broth, black pepper, celery and onion in a 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.

Spoon stuffing mixture into greased 3-quart shallow baking dish. Cover baking dish.

Bake at 350 ∞F for 30 minutes or until stuffing mixture is hot.

Sweet Potato and Parsnip Pur e

Prep: 15 minutes

Cook: 15 minutes

Makes: 4 servings (about 3/4 cup each)

2 large sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups)

4 medium parsnips, peeled and cut into 1/4-inch slices (about 2 cups)

1/4 cup Swanson Natural Goodness Chicken Broth, heated

2 tablespoons butter

2 tablespoons packed brown sugar

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh chives

Additional fresh chives for garnish

Place potatoes and parsnips in 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce heat to low. Cover and cook for 10 minutes or until vegetables are tender. Drain vegetables well in colander.

Place vegetables, broth and butter into food proces sor. Cover and process until mixture is smooth. Add brown sugar, black pepper and chopped chives. Cover and process until mixture is just combined. Garnish with additional chives.

Green Bean Casserole

Prep: 10 minutes

Bake: 30 minutes

Makes: 12 servings (about 3/4 cup each)

2 cans (103/4 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

22/3 cups French’s French Fried Onions, divided

Stir soup, milk, soy sauce, black pepper, beans and 11/3 cups onions in 3-quart casserole.

Bake at 350 ∞F for 25 minutes or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.

Bake for 5 minutes or until onions are golden brown.

Cornbread Turkey Pot Pie

Prep: 15 minutes

Bake: 30 minutes

Makes: 4 servings (about 11/2 cups each)

1 can (103/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 can (about 8 ounces) whole kernel corn, drained

2 cups cubed cooked turkey

1 package (about 8 ounces) corn muffin mix

3/4 cup milk

1 egg

1/2 cup shredded cheddar cheese

Heat oven to 400 ∞F. Stir soup, corn and turkey in a 9-inch pie plate.

Stir muffin mix, milk and egg in medium bowl just until combined. Spread batter over chicken mixture.

Bake for 30 minutes or until topping is golden brown. Sprinkle with cheese.


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