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Scene – Stealing Holiday Stuffing




 

 

W hile turkey is in the spotlight at most holiday meals, the prize for best supporting dish definitely goes to stuffing. People often reach for the stuffing before any other side dish on the table. This season, why not serve more than one variety? In addition to a traditional favorite, try something new.

According to the team at Campbell’s Kitchen, who create and test recipes year-round, there are numerous combinations of flavors appropriate for a great stuffing recipe. Dress your table and your taste buds with a Roasted Vegetable and Cornbread Stuffing, which is made easy with a Pepperidge Farm Herb Seasoned stuffing base, fresh butternut squash, sweet onions, ground cumin and chopped cilantro. The secret ingredient is Swanson Chicken broth, which adds layers of flavor and keeps stuffing from drying out. Other delicious options include Caramelized Onion with Pancetta & Rosemary Stuffing and a Roasted Fennel with Lemon Stuffing. All are sure to delight holiday guests gathered around the dinner table.

Roasted Fennel with Lemon Stuffing

Roasted Fennel with Lemon Stuffing

For more scene-stealing stuffing recipes visit www. GreatStuffingDebate.com. To find great holiday menu ideas and cooking tips visit www.campbellskitchen.com/ swansonbroth.

Caramelized Onion with Pancetta & Rosemary Stuffing

Prep: 20 minutes
Cook: 30 minutes
Bake: 30 minutes
Makes: 12 servings (about 3/4 cup each)
6 tablespoons butter
2 large sweet onions, diced (about
3 cups)
1 package (4 ounces) cubed
pancetta (about 1 cup)
4 cloves garlic, chopped
2 stalks celery, diced (about 1
cup)
2 tablespoons chopped fresh
rosemary leaves
3 cups Swanson Chicken broth
(Regular, Natural Goodness or
Certified Organic)
1/4 cup sherry
1 package (14 ounces) Pepperidge
Farm Herb Seasoned stuffing
1. Heat the oven to 350°F.
2. Heat the butter in a 3-quart saucepan
over medium heat. Add the onions
and cook for 15 minutes or until well
browned, stirring occasionally.
3. Stir the pancetta, garlic, celery and
rosemary in the saucepan and cook
until the pancetta is well browned,
stirring occasionally. Stir in the broth
and sherry and heat to a boil. Remove
the saucepan from the heat. Add the
stuffing and mix lightly. Spoon the
stuffing mixture into
a greased 3-quart casserole. Cover the
casserole.
4. Bake for 30 minutes or until the
stuffing mixture is hot.

Chestnut, Fig &
Honey Stuffing
Prep: 20 minutes
Cook: 10 minutes
Bake: 30 minutes
Makes: 12 servings (about
3/4 cup each)
1/2 cup butter (1 stick)
1 cup thinly sliced
shallots
1 jar (7.4 ounces)
roasted peeled
chestnuts,coarsely
chopped (about
1-1/2 cups)
16 dried figs, stems
removed, cut in
quarters (about 1
cup)

2 stalks celery, diced
(about 1 cup)
2 tablespoons honey
4 cups Swanson Chicken
broth (Regular, Natural
Goodness or Certified
Organic)
1/2 cup chopped fresh
parsley
1 package (12 ounces)
Pepperidge Farm Herb
Seasoned Cubed stuffing
1. Heat the oven to 350°F.
2. Heat the butter in a 3-quart
saucepan over medium heat.
Add the shallots, chestnuts,
figs and celery and cook until
the celery is tender, stirring
occasionally.
3. Stir the honey and broth in the
saucepan and heat to a boil. Remove the saucepan from the heat. Add the parsley and stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the
casserole.
4. Bake for 30 minutes or until the
stuffing mixture is hot.
Easy Substitution: You can
substitute 1/2 cup chopped walnuts
for the chestnuts.

Roasted Fennel
with Lemon Stuffing
Prep: 25 minutes
Roast: 30 minutes
Bake: 30 minutes
Makes: 12 servings (about 3/4
cup each)
2 medium fennel bulbs,
trimmed and diced
(about 3 cups)
2 medium sweet onions,
chopped (about 2 cups)
4 cloves garlic, chopped
1/4 cup olive oil
4 teaspoons grated lemon
zest
1/4 cup chopped fresh
parsley
1/2 cup pine nuts, toasted
3 cups Swanson Chicken
broth (Regular, Natural
Goodness or Certified
Organic)
1 package (14 ounces
Pepperidge Farm Herb
Seasoned stuffing
1. Heat the oven to 400°F. Place
the fennel, onions and garlic
into a large bowl. Add the oil
and toss to coat. Spoon the
fennel mixture onto 2
rimmed baking sheets.
2. Roast for 30 minutes or until
the fennel mixture is lightly
browned, stirring occasionally.
3. Reduce the oven temperature
to 350°F. Stir the fennel
mixture, lemon zest, parsley,
pine nuts and broth in a large
bowl. Add the stuffing and
mix lightly. Spoon the stuffing
mixture into a greased 3-quart
casserole. Cover the casserole.
4. Bake for 30 minutes or until
the stuffing mixture is hot.

Roasted Vegetable & Cornbread Stuffing
Prep: 30 minutes
Roast: 30 minutes
Bake: 30 minutes
Makes: 16 servings (about 3/4 cup each)
1 butternut squash, peeled, seeded
and diced (about 6 cups)
2 medium sweet onions, chopped
(about 2 cups)
4 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 tablespoons olive oil
1/2 cup chopped fresh cilantro leaves
2 stalks celery, diced (about 1 cup)
3 cups Swanson Chicken broth
(Regular, Natural Goodness or
Certified Organic)
1 package (14 ounces) Pepperidge
Farm Cornbread stuffing
1 package (about 4 ounces) chorizo
sausage, chopped (optional)
1. Heat the oven to 400°F. Place the squash, onions and garlic into
a large bowl. Add the cumin and oil and toss to coat. Spoon the
squash mixture onto 2 rimmed bak ing sheets.
2. Roast for 30 minutes or until the squash mixture is lightly
browned, stirring occasionally.
3. Reduce the oven temperature to 350°F. Stir the squash mixture,
cilantro, celery and broth in a large bowl. Add the stuffing
and mix lightly. Stir in the sausage, if desired. Spoon the
stuffing mixture into a greased 3 1/2-quart casserole. Cover the
casserole.
4. Bake for 30 minutes or until the stuffing mixture is hot.


Caramelized Onion with Pancetta & Rosemary Stuffing

Caramelized Onion with Pancetta & Rosemary Stuffing

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