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The secret to a flavorful holiday

Posted: November 16, 2010 6:52 p.m.
Updated: November 17, 2010 4:55 a.m.
Green Bean Casserole Green Bean Casserole
Green Bean Casserole
Roast turkey with mushroom stuffing Roast turkey with mushroom stuffing
Roast turkey with mushroom stuffing

The secret to creating a crowd-pleasing holiday spread is combining a healthy helping of tradi­tion with a pinch of creative new recipes that showcase beloved holiday flavors.

Basil, thyme and black pepper provide the perfect kiss of flavor to roast turkey with mushroom stuffing. Basting the bird with an infusion of these three, along with Swanson chicken stock and lemon juice ensures that the meat will be moist and juicy, and the outside of the bird will roast to a beautiful golden brown.

Green bean casserole — the iconic recipe that combines condensed cream of mushroom soup, green beans and french fried onion topping — was created 55 years ago by Dorcas Reilly of the Campbell Test Kitchen, and is still a favorite today. To change it up a bit, add shredded cheddar cheese, chopped red bell pepper, toasted sliced almonds or crumbled bacon.

For a side dish that’s sure to become a new holiday tradition, try toasted corn and sage harvest risotto. This blend of savory and sweet is a welcome departure from ordinary creamed corn or rice pilaf. Tender corn is toasted in a pan with bell pepper and onion, then combined with long-grain rice, broth and the perennial holiday herb, sage, for a rich and creamy treat.

And, since no holiday would be complete without the mashed potatoes, try ultimate mashed potatoes, which live up to their name with unparalleled richness.

For more delicious recipe and menu ideas, preparation tips and helpful hints for the entire holiday season, visit

Roast turkey with mushroom stuffing
Prep: 25 minutes
Cook: 3 hours 30 minutes
Stand: 10 minutes
Makes: 12 servings
    3 1/2     cups Swanson chicken stock
    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 1 1/2 ounces)
    4     cups Pepperidge Farm herb seasoned
    1     turkey (12 to 14 pounds)
        vegetable cooking spray

1.    Stir 1 3/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoon black pepper in a small bowl.
2.    Heat the remaining stock, remaining black pepper, celery, onion and mushrooms in a
4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook
for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly.
3.    Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing lightly into the neck and body cavities.* Fold any loose skin over the stuff­ing. Tie the ends of the drumsticks together.
4.    Place the turkey, breast side up, on a rack in shallow roasting pan. Spray the turkey with the cooking spray. Brush with the stock mix­ture. Insert a meat thermometer into the thick­est part of the meat, not touching the bone.
5.    Roast at 325°F for 3 1/2 to 4 hours or until
the thermometer reads 180°F., the drumstick moves easily and the stuffing reaches 165°F. Baste occasionally with the stock mixture. Begin checking for doneness after 3 hours
of roasting time. Let the turkey stand for 10 minutes before slicing.
*Bake any remaining stuffing in a covered cas­ser­ole with the turkey for 30 minutes or until the stuffing is hot.

Ultimate mashed potatoes
Prep: 15 minutes
Cook: 20 minutes
Makes: 6 servings
(about 1 cup each)
    3 1/2     cups Swanson Chicken Broth
    5     large potatoes, cut into one-inch pieces(about 7 1/2 cups)
    1/2     cup light cream
    1/2     cup sour cream
    1/4     cup chopped fresh chives
    2     tablespoons butter
    3     slices bacon, cooked  and crumbled  (reserve some for garnish)
        Generous dash  ground black pepper

1.    Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2.    Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender.
3. Drain, reserving the broth.
4.    Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper.
5. Add the additional broth, if needed, until desired consis­tency. Garnish with the remain­ing bacon.

Green bean casserole
Prep: 10 minutes
Bake: 30 minutes
Makes: 12 servings
(about 3/4 cup each)
    2     cans (10 3/4 ounces  each) Campbell’s  Condensed Cream of Mushroom Soup
    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 the soup, milk, soy sauce, black 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 the bean mixture. Sprinkle with the remaining onions.
3.    Bake for five minutes or until the onions are golden brown.

Toasted corn and sage harvest risotto
Prep: 15 minutes
Cook: 35 minutes
Makes: 6 servings
(about 1 1/4 cups each)
    1     tablespoon olive oil
    1     cup fresh or drained  canned whole kernel corn
    1     large orange or red pepper, chopped (about 1 cup)
    1     medium onion, chopped (about 1/2 cup)
    1 3/4     cups uncooked regular long-grainwhite rice
    4     cups Swanson Chicken Broth
    1     teaspoon ground sage
    1     can (10 3/4 ounces)  Campbell’s Condensed Cream of Celery Soup
    1/4     cup grated Parmesan   cheese

1.    Heat the oil in a 4-quart saucepan over medium heat. Add the corn, pepper and onion and cook for 5 minutes or until the vegetables are lightly browned.
2.    Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
3.    Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.


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