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MISSION, KS -- (Marketwire) -- 11/08/12 -- (Family Features) All hosts want to delight guests with delicious meals, especially during the holidays. The pressure often leads them to spend a fortune on ingredients or cater their gatherings. The experts at Campbell's Kitchen have created this traditional holiday menu, proving that it's possible to prepare a memorable, gourmet feast by combining affordable, quality ingredients.
For more affordable holiday tips and recipes, visit www.CampbellsKitchen.com.
Roast Turkey with Mushroom Stuffing
Prep: 25 minutes
Roast: 3 hours 30 minutes
Stand: 10 minutes
Makes: 12 servings
3 1/2 cups Swanson Chicken Stock (Regular or Unsalted)3 tablespoons lemon juice1 teaspoon dried basil leaves, crushed1 teaspoon dried thyme leaves, crushed1/4 teaspoon ground black pepper1 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 Stuffing1 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 medium bowl.
2. Heat remaining stock, remaining black pepper, celery, onion and mushrooms in a 4-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender. Remove saucepan from heat. Add stuffing to saucepan and mix lightly.
3. Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry with paper towel. Spoon stuffing lightly into neck and body cavities. Fold any loose skin over stuffing. Tie ends of drumsticks together.
4. Place turkey, breast side up, on a rack in shallow roasting pan. Spray turkey with cooking spray. Brush with stock mixture. Insert meat thermometer into thickest part of meat, not touching bone.
5. Roast at 325 degrees F for 3 1/2 to 4 hours or until thermometer reads 180 degrees F. Baste occasionally with stock mixture. Begin checking for doneness after 3 hours of roasting time. Let turkey stand for 10 minutes before slicing.
Notes:
•Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot. •Stuffing in the turkey should reach 165 degrees F.
Moist & Savory Stuffing
Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes
Makes: 10 servings (about 3/4 cup each)
2 1/2 cups Swanson Natural Goodness Chicken Broth Generous dash ground black pepper2 stalks celery, coarsely chopped (about 1 cup)1 large onion, coarsely chopped (about 1 cup)1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing
1. Heat broth, black pepper, celery and onion in a 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 stuffing and mix lightly.
