Newspaper Page Text
The
C - Section
Lee County Ledger
Wednesday, November 10,2010 - Page 1C
3
cm&
-3
Roasted Vegetable &
Cornbread Stuffing
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 stuff
ing 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.
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.
For more scene-stealing stuffing recipes
visit www.GreatStuffingDebate.com. To
find great holiday menu ideas and cooking
tips visit
www.campbellskitchen.com/swansonbroth.
Roasted Fennel with Lemon Stuffing
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.
Caramelized Onion with Pancetta & Rosemary Stuffing
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.
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 stuff
ing 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.