A COURIER SUN SPECIAL SECTION Holiday Classics with a Twist This holiday season celebrate with loved ones by serving up fresh takes on classic dishes that will have your guests reaching for seconds. After all, the holidays are all about bringing the whole family together, and a warm, inviting meal is at the heart of every memorable gathering. Delicious stuffi ng dishes—with a twist! While delectable entrees are often revered as the “stars” of most holiday meals, many agree that a holiday dinner is not complete without the stuffi ng. The scrumptious combination of fi ne breads and savory seasonings brings tradition and warmth to any spread. This year, add a dose of the unexpected to your own holiday menu by serving up a twist on classic stuffi ng, using one of these mouth-watering recipes featuring Pepperidge Farm® Stuffi ng. Made from premium bread and fl avorful ingredients, this delicious side (also available in a new unseasoned mix) provides a high-quality foundation for creating praise-worthy stuffi ng dishes. The Apple-Raisin Stuffi ng recipe highlights the seasonal fl avors of cinnamon, apples and raisins for a savory-yet-sweet dish, while the Caramelized Onion with Pancetta and Rosemary Stuffi ng recipe boasts the rich, salty fl avors of pancetta alongside sweeter caramelized onions. For more info, visit www.pepperidgefarm. com. Apple-Raisin Stuffi ng Prep time: 25 minutes Bake time: 25 minutes Yield: 4 servings 1/4 cup (1/2 stick) butter 1 stalk celery, chopped (about 1/2 cup) 1 small onion, chopped (about 1/4 cup) 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth 4 cups Pepperidge Farm® Herb Seasoned Stuffi ng 1 medium apple, cored and chopped (about 1 cup) 1/4 cup raisins 1/4 teaspoon ground cinnamon Heat butter in 10-inch skillet over medium heat. Add celery and onion and cook until tender, stirring occasionally. Add broth and heat to boil. Remove skillet from heat. Add stuffi ng, apples, raisins and cinnamon and mix lightly. Spoon stuffi ng mixture into 1 1/2-quart casserole. Bake at 350°F for 25 minutes or until stuffi ng is hot. Nutritional Information Per Serving: Calories: 396; Total Fat: 15g; Saturated Fat: 8g; Cholesterol: 34 mg; Sodium: 1354mg; Total Carbohydrate: 59g; Dietary Fiber: 6g; Protein: 8 g; Vitamin A: 8%DV; Vitamin C: 6%DV; Calcium: 7%DV; Iron: 15%DV. Caramelized Onion with Pancetta and Rosemary Stuffi ng Prep time: 20 minutes Total time: 1 hour 20 minutes Yield: 12 servings 6 tablespoons butter 2 large sweet onions, diced (about 3 cups) 1 package (4 ounces) cubed pancetta (about 1 cup) 4 cloves garlic, chopped 2 stalks celery, diced (about 1 cup) 2 tablespoons chopped fresh rosemary leaves 3 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certifi ed Organic) 1/4 cup sherry 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffi ng Heat the oven to 350°F. Heat butter in 3-quart saucepan over medium heat. Add onions and cook for 15 minutes or until well browned, stirring occasionally. Stir pancetta, garlic, celery and rosemary in saucepan and cook until pancetta is well browned, stirring occasionally. Stir in broth and sherry and heat to boil. Remove saucepan from heat. Add stuffi ng and mix lightly. Spoon stuffi ng mixture into greased 3-quart casserole. Cover casserole. Bake for 30 minutes or until stuffi ng mixture is hot. Nutritional Information Per Serving (with Regular Chicken Broth): Calories: 244; Total Fat: 12g; Saturated Fat: 5g; Cholesterol: 23 mg; Sodium: 828mg; Total Carbohydrate: 29g; Dietary Fiber: 3g; Protein: 6g; Vitamin A: 4%DV; Vitamin C: 2%DV; Calcium: 4%DV; Iron: 9%DV. Courtesy Family Features THANKSGIVING DINING
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