Who says Thanksgiving needs to cost you a bundle? Read on to see how to host an easy, delicious and inexpensive Thanksgiving feast with our friends from Campbell’s, Pepperidge Farm and Swanson!
Step 1: Keep Appetizers Simple
Appetizers have never been easier than a classy cheese and cracker plate. Pick a few different cheese flavors, like sharp cheddar, pepper jack and provolone, and pair with Pepperidge Farm Cracker Trios!
Step 2: Don’t Mess with a Classic
Sure, you could deep-fry your turkey or brine it, but if you’re looking to keep things simple and affordable this Thanksgiving, no one will bat an eyelash at a classic roast turkey.
Classic Roast Turkey
- 3 ½ cups Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
- 3 tablespoons lemon juice
- 1 teaspoon dried basil leaves, crushed
- 1 teaspoon dried thyme, crushed
- ¼ teaspoon ground black pepper
- 1 stalk celery, coarsely chopped (about 1/2 cup)
- 1 small onion, coarsely chopped (about 1/4 cup)
- ½ cup sliced mushrooms (about 1 1/2 ounces)
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 12 pound turkey (1 turkey)
- Stir 1 3/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoonblack pepper in a medium bowl.
- 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.
- 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.
- Place the turkey, breast side up, on a rack in shallow roasting pan. Spray the turkey with vegetable cooking spray. Brush with the stock mixture. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
- Roast at 325°F for 3 1/2 to 4 hours or until the thermometer reads 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.
Cornbread Stuffed Turkey Breast
- 1 Tbsp olive oil
- 1 medium Gala or Honeycrisp apple, peeled and finely chopped
- 1 rib of celery, diced
- 1 medium onion, peeled and chopped
- 5 oz Wholesome Pantry Sweet Italian chicken sausage, casing removed
- 1 Tbsp chopped fresh rosemary
- ½ package of store bough cornbread stuffing mix
- ½ - 1 cup Swanson chicken broth
- 2 Tbsp chopped fresh parsley
- 1 uncooked boneless skinless turkey breast, butterflied and flattened to 1/2-inch thickness*
- Heat 1 tsp oil in a large saucepan over medium heat. Add apple, celery, onion and a pinch of salt. Cook, stirring occasionally, until onions and apples are soft, about 8-10 minutes. Add sausage and rosemary, continue cooking until sausage is cooked through, about another 5-7 minutes Remove pan from heat; stir in corn bread mix, stock, parsley, salt and generous pinch pepper. Remove from heat and let cool.
- Spread a flat layer of plastic wrap out over a large cookie sheet. Lay turkey breast flat on top of plastic wrap and season with another pinch of salt and generous pinch of pepper. Spread the stuffing mixture evenly over the turkey breast, leaving a 1/2-inch border.
- Starting at one long side, gently roll up turkey breast jelly-roll style, using the plastic wrap to help you keep everything in place. Remove plastic wrap and secure breast with kitchen twine if necessary. (you can stop here and refrigerate the roulade for up to a day if needed)
- Preheat oven to 400ºF and drizzle a few teaspoons of oil over the roulade before roasting at 400 degrees until thermometer inserted into thickest part reads 165ºF, approximately 40-45 minutes.
- Remove from oven and transfer to a cutting board to rest at least 15 minutes. Slice crosswise into even pieces and serve!
Step 3: Simple and Sumptuous Sides
Herb Seasoned Sausage Stuffing
- 1 tablespoon olive oil
- 1 pound hot Italian pork sausage, casing removed
- 1 medium onion, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth orSwanson® Natural Goodness® Chicken Broth
- 6 cups Pepperidge Farm® Herb Seasoned Stuffing
- 2 tablespoons chopped fresh parsley
- Heat the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
- Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally. Stir in the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing and parsley and mix lightly.
Green Bean Casserole
- 2 cups cubed Italian bread
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 1 package (8 ounces) sliced mushrooms
- 2 large shallot, cut in half lengthwise and thinly sliced (about 1 cup)
- 2 cloves garlic, finely chopped
- ½ cup Madeira wine
- 2 cups Swanson® Chicken Broth
- 8 cups green beans, trimmed and cut in half
- 1 container (8 ounces) mascarpone
- 2 tablespoons all-purpose flour
- Place the bread and olive oil into a food processor. Cover and process until the mixture resembles coarse crumbs.
- Heat half the butter in a 12-inch skillet over medium-high heat. Add the mushrooms, shallots and garlic and cook for 5 minutes or until the mushrooms and shallot are tender, stirring occasionally.
- Increase the heat to high. Stir in the wine and heat to a boil. Cook until the wine is reduced by half. Add the broth and green beans and heat to a boil. Cook for 10 minutes or until the beans are tender, stirring occasionally. Stir in the mascarpone and cook until melted
- Stir the flour and remaining butter in a small bowl until smooth. Stir the flour mixture in the skillet. Spoon the bean mixture into a shallow 2 1/2-quart casserole. Sprinkle with the bread crumb mixture.
- Heat the broiler to low. Broil 4 inches from the heat for 4 minutes or until the bread crumb mixture is golden brown.
Step 4: Don’t Stress About the Gravy or the Bread!
With Pepperidge Farm Country Style Rolls and Campbell’s Gravy, you’ll never forget those little extras that make Thanksgiving memorable.
Step 5: Keep Dessert Simple and SweetAfter all that hard work roasting the turkey and preparing all the sides, dessert should be simple and easy to whip up. Try out this fun twist on the classic tiramisu!
Tiramisu Milano Trifles
- ½ cup brewed Wholesome Pantry coffee
- 3 cups prepared vanilla pudding
- 8 oz mascarpone cheese, at room temperature
- 1 cup ShopRite whipped topping
- 1 package Milano Dark Chocolate cookies
- Beat mascarpone until smooth, then slowly beat in vanilla pudding until everything is homogenous
- Roughly chop Milano cookies, leaving a few whole for decoration, and pour coffee over the cookie bits.
- Layer crushed cookies, pudding and whipped topping in desired glasses.
- Refrigerate for at least 2-4 hours, or even overnight. Before serving, dust with cocoa powder, cinnamon, or additional dark chocolate. Place whole Milano cookies gently into tiramisus for garnish.