(Family Features) 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.
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 (Regular, Natural Goodness or Certified Organic) 5 large potatoes, cut into 1-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. Drain, reserving the broth. 3. Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. 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 (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 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 5 minutes or until the onions are golden brown.
Toasted Corn & 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-grain white rice 4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1 teaspoon ground sage 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free) 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.
Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1454749Prepare a wide variety of foods. Traditional thanksgiving stories tell us of meals that contained wide varieties of dishes reflecting the backgrounds of the many people who came together for these meals and to give thanks. The nutritional benefit of eating from a wide variety of foods is you gain a wider variety of nutrients. Also, you are less likely to overload on a single type of food. If you don�t have time to prepare a large number of dishes, many grocery stores sell prepared dishes that you can add to the variety of dishes you�re cooking yourself. Gourmet grocery stores often prepare these dishes on site.For more Dole banana and pineapple recipes that will become the new family favorites, visit www.dole.com/bananas .For a side dish that's sure to become a new holiday tradition, try Toasted Corn & 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.Pace yourself. Unless you�re on call for surgery, you probably have a little time. Instead of jumping right into your second helping, consider a short intermission and burn some calories by helping out with the dishes. By eating more slowly, your body will give you signals when you are full. If there are leftovers you can always eat them later.
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 (Regular, Natural Goodness or Certified Organic) 5 large potatoes, cut into 1-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. Drain, reserving the broth. 3. Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. 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 (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 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 5 minutes or until the onions are golden brown.
Toasted Corn & 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-grain white rice 4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1 teaspoon ground sage 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free) 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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