20 NOVEMBER 21, 2019 RIDGEWOOD TIMES WWW.QNS.COM
HOLIDAYS
Make the perfect turkey and green bean casserole
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
eff ortless. 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 left overs. 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 aft er 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.
Source: Campbell’s
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