QNE_p056

QC11202014

12 THE QUEENS COURIER • THANKSGIVING • NOVEMBER 20, 2014 FOR BREAKING NEWS VISIT www.queenscourier.com s thanksgiving The MAIN Event A Hearty Helping of Holiday Flavor Whether you’re a fi rst 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 onhand, 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 fl our 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 fl our in medium bowl until the mixture is smooth. Add fl our 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. 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 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 Certifi ed 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. Moist and Savory Stuffi ng Prep: 10 minutes Cook: 10 minutes Bake: 30 minutes Makes: 10 servings 2 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certifi ed 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 Stuffi ng 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 stuffi ng and mix lightly. 2. Spoon stuffi ng mixture into a greased 3-quart shallow baking dish. Cover baking dish. 3. Bake at 350°F for 30 minutes or until stuffi ng mixture is hot. For crunchier stuffi ng, bake uncovered. 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.


QC11202014
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