SOURCE: Campbells Soup & Swanson Broth

December 16, 2010 05:00 ET

The Secret to a Flavorful Holiday

MISSION, KS--(Marketwire - December 16, 2010) - (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.

Basil, thyme and black pepper provide the perfect kiss of flavor to Roast Turkey with Mushroom Stuffing. Basting the bird with an infusion of these three, along with Swanson Chicken stock and lemon juice ensures that the meat will be moist and juicy, and the outside of the bird will roast to a beautiful golden brown.

Green Bean Casserole -- the iconic recipe that combines Condensed Cream of Mushroom soup, green beans and french fried onion topping -- was created 55 years ago by Dorcas Reilly of the Campbell Test Kitchen, and is still a favorite today. To change it up a bit, add shredded cheddar cheese, chopped red bell pepper, toasted sliced almonds or crumbled bacon.

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.

And, since no holiday would be complete without the mashed potatoes, try Ultimate Mashed Potatoes, which live up to their name with unparalleled richness.

For more delicious recipe and menu ideas, preparation tips and helpful hints for the entire holiday season, visit www.CampbellsKitchen.com.

Roast Turkey with Mushroom Stuffing  
Prep: 25 minutes  
Cook: 3 hours 30 minutes  
Stand: 10 minutes  
Makes: 12 servings  
  3 1/2 cups Swanson Chicken Stock
  3 tablespoons lemon juice
  1 teaspoon dried basil leaves, crushed
  1 teaspoon dried thyme leaves, crushed
  1/4 teaspoon ground black pepper
  1 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
    Stuffing
  1 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 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.