November 6, 2017
How to Host Thanksgiving without Breaking the Bank
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.
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.