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Hirkey Sidekicks
Dress Your Thanksgiving
Weekend Meals
« \ t hen your family or guests ask “ What are you serving
\j\! for Thanksgiving dinner?” they aren’t asking if there
* t will be turkey. After all, that’s expected. Rather, they’re
interested in finding out what kind of stuffing and side dishes
you’ll be serving to complement the main attraction.
A perfect side dish any time of year, savory stuffing truly
shines during the holidays and is as much a part of Thanksgiving
tradition as parades and football games. While all stuffings
contain a few common elements—such as select breads, herbs
and spices—no two cooks prepare exactly the same style of
stuffing.
For example, favorite family recipes feature
a wide variety of breads, including white bread, combread,
sourdough and rye. And many cooks add their signature touch
to the recipe by including ingredients such as onions, celery,
com, cranberries and cheese.
Of course, after all the plates are washed on Thanksgiving
night, you still have to plan meals throughout the rest of the long
weekend. If you keep on hand some extra cans of soup and a
bag of stuffing, you’ll be prepared to turn those Thanksgiving
leftovers into exciting new dinners.
So remember, having a memorable Thanksgiving dinner —as
well as meals throughout the long weekend —is easy if you
remember to focus on “the right stuff!”
Tips for Stuffing a Turkey
To ensure success when baking your stuffing inside the turkey,
follow these simple tips from the experts at Pepperidge Farm:
• Stuff the turkey just before roasting, never ahead of time.
• Allow between 1/2 cup and 3/4 cup prepared stuffing per pound of tetey.
• Lightly spoon stuffing into cavity of bird to allow room for the
stuffing to expand as it bakes.
• Bake a stuffed turkey at 325°F. or higher.
• After the turkey is done, check the stuffing temperature with a mcaf
thermometer. Fully cooked stuffing should reach 165°F.
• Allow turkey to stand 20 minutes before removing staffing and carving.
• Refrigerate leftover stuffing and use within two days. Or freeze
stuffing and use within two months.
Love Those Leftovers
Many people anticipate a weekend of delicious Thanksgiving
leftovers as much as they enjoy the main attraction. Here are a few
tips to ensure your leftovers are gobbled up by Sunday night.
• Start a new family tradition by serving hot stuffing patties the
morning after Thanksgiving. Combine approximately one part
leftover mashed potatoes with two parts leftover stuffing. Shape
into individual patties, then fry them in melted margarine. Brown
on each side, making sure the middle is thoroughly heated.
• Say good-bye to dry leftovers by moistening leftover turkey and
stuffing with seasoned chicken broth before reheating.
• Leftover soups help fight the chill in the air. Here are two
suggestions;
• To make an easy Turkey Noodle Soup, simply combine 2 cans of
chicken broth
with a cup of sliced celery and 1 cup of sliced carrots. Heat to a
boil, then stir in
one cup of uncooked noodles and 1 cup
of leftover cubed turkey. Cook 10 minutes and you’re ready to
serve.
• Stir seasoned chicken broth into leftover mashed potatoes to
make a quick and delicious Potato Soup.
• Turkey Soft Tacos are a fiin alternative to turkey sandwiches, lost
roll strips of turkey into warm flour or com tortillas, then add
salsa, guacamole and shredded lettuce.
♦ Still Imm't finished all of die turkey? Crpniea
saladby mixing diced turkey with mayonnaise, chc||«d
-, chopped apples and raisins. sove oalettuce.
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Clockwise from upper left: Bye Bye Butter Stuffing, Sausage Corn Bread Stuffing and Green Bean Casserole
Bye Bye Butter
Stuffing
Prep/Cook Time: 15 mm
1 can (14 1/2 oz.) chicken
broth (1 3/4 cups)
Generous dash pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
4 cups herb seasoned stuffing
MIX broth, pepper, celery and
onion in saucepan Heat to a boil
Cover and cook over low heat 5 mm
or until vegetables are tender.
ADD stuffing Mix lightly. Serves 5.
Festive Cranberry Stuffing- Add-1/2
cup fresh or frozen cranberries with
celery and onion.
Apple Pecan Stuffing: Add 2 cups
chopped apples with celery and
onion. Stir m 1/2 cup chopped toasted
pecans with stuffing.
Turkey &
Stuffing Skillet
Prep/Cook Time; 15 min
1 box (6 oz.) turkey or chicken
flavor stuffing mix
2 cups cubed cooked turkey or
chicken
1 can (10 3/4 oz.) cream
of mushroom
1/2 cup milk
1/2 cup shredded Cheddar cheese
PREPARE stuffing in skillet
according to pkg. directions except let
stand 2 min.
TOP with turkey. Mix soup and
milk. Pour over turkey. Sprinkle with
cheese. Cover and heat through.
Serves 4.
♦Also delicious with Cream of
Chicken or Cream of Celery Soup.
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Sausage
Corn Bread Stuffing
Prep Time: 15 min. Cook Time: 25 min.
1/4 pound bulk pork sausage
1 1/4 cups water
1 tablespoon chopped fresh
parsley or 1 teaspoon dried
parsley flakes
1/2 cup whole kernel com
1/2 cup shredded cheddar cheese
4 cups com bread stuffing
COOK sausage in skillet until
browned Pour off fat.
STIR in water, parsley, com and
cheese Add stuffing Mix lightly.
Spoon into greased 1 l/2-qt.
casserole Cover.
BAKE at 350°F. for 25 mm. or
until hot Serves 6
Turkey &
Stuffing Pie
Prep Time: 15 mm. Cook Time; 35 mm.
3 cups herb seasoned stuffing
1 can cream of chicken with
herbs soup
1/2 cup water
1/4 cup milk
2 cups cubed cooked turkey
or chicken
1 small tomato, chopped
1 tablespoon sliced green onion
RESERVE 1/4 cup stuffing.
MIX 1/3 cup soup and water. Add
remaining stuffing. Mix lightly. Spoon
into greased 9" pie plate.
MIX remaining soup, milk, turkey
and reserved stuffing. Spoon over
stuffing. Bake at 350°F. for 35 min.
or until hot. Top with tomato and
onion. Cut into wedges. Serves 4.
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Green Bean
CaSvSerole
Prep Time 10 min. Cook Time: 30 mm.
1 can (10 3/4 oz.) cream of
mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash pepper
4 cups cooked cut green beans
1 1/3 cups French fried onions
MIX soup, milk, soy, pepper, beans
and 2/3 cup onions in 1 1/2-qt.
casserole
BAKE at 350°F for 25 mm or
until hot.
STIR. Sprinkle with remaining
onions. Bake 5 mm. Serves 6.
Santa Fe Turkev
& Stuffing
Prep Time: 10 min. Cook Time: 30 min
1 can (10 3/4 oz.) cream of
chicken soup
1 cup milk
1 can (about 8 oz.) whole kernel
com, drained
1 can (about 4 oz.) chopped
green chilies, drained
2 cups cubed cooked turkey or
chicken
4 cups cubed herb seasoned
stuffing
1 cup shredded Cheddar or
Monterey Jack cheese
Chunky salsa •
MIX soup, milk, com, chilies and
turkey. Add stuffing. Mix lightly.
Spoon into 2-qt. shallow baking dish,
BAKE at 350°F. for 25 min. Top
with cheese. Bake 5 min. or until
cheese is melted. Serve with salsa.
Serves 6