Hol iday

Meal
Pl a nner
 Contents

3 Appetizers

6 Main Meals & Side Dishes

3

10 Desserts

14 Leftover Ideas
6

12

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 Holiday Brie en Croute
Thaw: 40 minutes Bake: 20 minutes Makes: 12 servings
Prep: 15 minutes Stand: 45 minutes

1 egg 1/3 cup dried cranberries

1 tbsp. water
1/2 of 17.3 oz. pkg. Pepperidge Farm®
Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless
raspberry jam
1/4 cup toasted sliced almonds
1 (13.2 oz) Brie cheese round
1 package (13 oz.) Pepperidge Farm®
Entertaining Quartet Distinctive
Crackers

1. Heat oven to 400°F. Beat egg and water in small bowl with fork.

2. Unfold pastry sheet on lightly floured surface. Roll pastry sheet into 14” square. Spread
preserves on pastry to within 2” of edge. Sprinkle with cranberries and almonds. Place
cheese in center of pastry. Fold pastry up over cheese to cover. Trim excess pastry and press
to seal. Brush seam with egg mixture. Place seam-side down onto baking sheet. Brush with
egg mixture.

3. Bake 20 min. or until pastry is golden brown. Let stand 45 minutes. Serve with crackers.

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 Buffalo Chicken Dip
Prep: 15 minutes Bake: 20 minutes Makes: 4 cups

1 package (8 oz.) cream cheese, 2 cans (9.75 oz. each) Swanson®

softened Premium White Chunk Chicken
Breast in Water, drained
1/2 cup blue cheese
salad dressing Assorted fresh vegetables
1/2 cup any flavor Pepperidge Farm® Baked Naturals
Frank’s® RedHot® Sauce Snack Crackers
1/2 cup crumbled blue cheese or
shredded mozzarella cheese
1. Heat oven to 350°F.

2. Stir cream cheese in 9” deep dish pie plate with fork or whisk until it’s smooth. Stir in
dressing, hot sauce and blue cheese. Stir in chicken.

3. Bake 20 min. or until chicken mixture is hot and bubbling. Stir chicken mixture before
serving. Serve with vegetables and crackers for dipping.
To make in microwave: Use microwavable 9” deep dish pie plate. Prepare dip as directed
above in Step 2. Microwave, uncovered, on HIGH 5 min. or until chicken mixture is hot,
stirring halfway through cook time.

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 Spinach Artichoke
Crab Dip
Prep: 20 minutes Bake: 20 minutes Makes: 2 cups

1 tbsp. butter 1/8 tsp. ground nutmeg

2 tbsp. all-purpose flour 1/8 tsp. ground black pepper
1/2 tsp. minced garlic 1 container (8 oz.) refrigerated
pasteurized jumbo lump
1 1/2 cups milk crabmeat
1 pkg. (6.5 oz) spinach artichoke Pepperidge Farm® Harvest
spreadable cheese Wheat Distinctive Crackers

1. Heat oven to 350°F. Lightly grease 1-qt. shallow baking dish.

2. Heat butter in 2-qt. saucepan over medium heat. Stir in flour and garlic. Gradually stir in
milk. Cook and stir 5 min. or until mixture boils and thickens.

3. Stir cheese, nutmeg and black pepper in saucepan. Cook until cheese is melted. Gently
stir in crabmeat. Spoon crab mixture into baking dish.

4. Bake 20 min. or until top is lightly browned. Serve warm with crackers.

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 Herb Roasted Turkey
with Pan Gravy
Prep: 15 minutes Stand: 10 minutes
Cook: 4 hours, 10 minutes Makes: 12 servings

1 3/4 cups Swanson® Chicken Stock 1/8 tsp. ground black pepper
3 tbsp. lemon juice 1 turkey (12 to 14 lb.)
1 tsp. dried basil leaves, crushed 1/4 cup all-purpose flour
1 tsp. dried thyme leaves, crushed

1. Stir stock, lemon juice, basil, thyme and black pepper in small bowl.

2. Roast turkey according to package directions, basting occasionally with stock mixture during
cooking. Let turkey stand 10 min. before slicing.

3. Remove turkey from roasting pan. Spoon off fat. Stir stock mixture and flour in small bowl
until mixture is smooth.

4. Add stock mixture to roasting pan. Cook and stir over medium heat until mixture boils
and thickens. Serve turkey with gravy.

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 Green Bean Casserole
Prep: 15 minutes Bake: 30 minutes Makes: 12 servings

2 cans (10 3/4 oz. each) Campbell’s® 1/4 tsp. ground black pepper
Condensed Cream of Mushroom
Soup (Regular, 98% Fat Free or 25% 8 cups cooked cut green beans
Less Sodium)
2 2/3 cups French’s® French
1 cup milk Fried Onions

2 tsp. soy sauce

1. Heat the oven to 350° F. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups
onions in 3-qt. casserole.

2. Bake 25 min. or until bean mixture is hot and bubbling. Stir bean mixture and top with
remaining onions.

3. Bake 5 min. or until onions are golden brown.

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 Moist & Savory Stuffing
Prep: 20 minutes Bake: 30 minutes Makes: 11 servings

2 1/2 cups Swanson® Chicken Broth 1 large onion, coarsely chopped

(Regular, Natural Goodness™ or
Certified Organic) 1 pkg (16 oz.) Pepperidge Farm® Herb
Seasoned Stuffing
Generous dash ground black pepper
2 stalks celery, coarsely chopped

1. Heat the oven to 350° F. Heat broth, black pepper, celery and onion in a 3-qt. saucepan
over medium-high heat to a boil. Reduce heat to low. Cover and cook 5 min. or until
vegetables are tender. Add stuffing and mix lightly.

2. Spoon stuffing mixture into greased 3-qt. casserole dish. Cover and bake 30 min.
or until hot.

Tip: For crunchier stuffing, bake casserole uncovered.

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 Ultra Creamy
Mashed Potatoes
Prep: 15 minutes Cook: 20 minutes Makes: 6 servings

3 1/2 cups Swanson® Chicken 2 tbsp. butter

Broth (Regular, Natural Goodness™ or
Certified Organic) Generous dash ground black pepper
5 large potatoes, cut into 1-inch pieces 1 can (14.5 oz.) Campbell’s® Turkey
Gravy, heated
1/2 cup light cream

1. Heat broth and potatoes in 3-qt. saucepan over medium-high heat to a boil.

2. Reduce heat to medium. Cover and cook 10 min. or until potatoes are tender. Drain,
reserving broth.

3. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth,
if needed, until desired consistency. Serve with heated gravy.

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 Apple Strudel
Thaw: 40 minutes Bake: 35 minutes Makes: 6 servings
Prep: 30 minutes Cool: 30 minutes

1 egg 2 large Granny Smith apples, peeled,

1 tbsp. water cored and thinly sliced
2 tbsp. granulated sugar 2 tbsp. raisins
1 tbsp. all-purpose flour 1/ 2 of 17.3-oz. pkg. Pepperidge Farm®
Puff Pastry Sheets (1 sheet), thawed
1/ 4 tsp. ground cinnamon
Confectioners’ sugar (optional)

1. Heat oven to 375°F. Beat egg and water in small bowl with fork. Stir sugar, flour and cinnamon
in medium bowl. Add apples and raisins and toss to coat.

2. Unfold pastry sheet on lightly floured surface. Roll pastry sheet into 16 x12” rectangle. Spoon
apple mixture onto bottom half of pastry sheet to within 1” of edge and roll up like jelly roll.
Tuck ends under to seal. Place seam-side down onto baking sheet. Brush pastry with
egg mixture. Cut several slits in top of pastry.

3. Bake 35 min. or until pastry is golden brown. Let cool on baking sheet on wire rack 30 min.
Sprinkle with confectioners’ sugar, if desired.

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 Quick & Easy
Chocolate Fondue
Prep: 5 minutes Makes: 2 cups
Cook: 5 minutes

2 cups semi-sweet chocolate pieces Pepperidge Farm Chessmen® Cookies

1 stick (1/ 2 cup) butter Pepperidge Farm® Gingerman
Homestyle Cookies
Dippers:
Pepperidge Farm® Cinnamon Swirl Pepperidge Farm Milano® Cookies
Bread, toasted and cut into strips

1. Cook and stir chocolate and butter in 8” skillet over low heat for 5 min. or until chocolate is
melted and smooth.

2. Pour chocolate mixture into fondue pot or decorative bowl. Serve warm with Dippers.

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 Coffee Cream and
Chocolate Pirouette Parfaits ®

Prep: 15 minutes Makes: 8 servings

1 tin (13.5 oz.) Pepperidge Farm® 2 tbsp. sweet Marsala wine

Chocolate Fudge Pirouette® Rolled
Wafers 1/ 4 cup prepared coffee or espresso
1 cup heavy cream 1 tsp. vanilla extract
1/ 3 cup confectioners’ sugar 1/ 4 cup grated bittersweet chocolate
1 container (8 oz.) mascarpone
cheese, softened

1. Reserve 8 wafers for garnish. Cut remaining wafers into 2” long pieces.

2. Beat cream and sugar in medium bowl with electric mixer on high speed until soft peaks form.

3. Stir cheese, wine, coffee and vanilla extract in large bowl with fork or whisk until mixture is
smooth. Fold in 1/2 cup whipped cream.

4. Divide coffee cream among 8 parfait glasses. Top each with about 1/3 cup wafer pieces. Top
with remaining whipped cream and chocolate. Garnish with reserved wafers. Serve immediately.

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 Holiday Activity – Farmhouse
Makes: 1 farmhouse

3 egg whites 1 box (16 oz.) confectioners’ sugar

1/ 2 tsp. cream of tartar Assorted Pepperidge Farm® Cookies

1. Cut 15 x15” square from heavy cardboard or thick foam core board for base. Cut walls and
roof of house from Pepperidge Farm cookie boxes or heavy cardboard.

2. Beat egg whites, cream of tartar and confectioners’ sugar in large bowl with electric mixer
on high speed 5 min. or until stiff peaks form. Spoon about 1 cup icing into pastry bag fitted
with plain or star tip. Cover bowl with damp cloth to prevent remaining icing from drying out.

3. Assemble house using icing as “glue”. Make sure to “glue” walls to base as well as to each
other, holding each piece in place 5 min. before moving on to next. Let stand 3 hr. or until
house is completely dry before decorating.

4. Decorate house with Pepperidge Farm cookies, using icing as “glue”.

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 Sensational Turkey
Noodle Soup
Prep: 10 minutes Cook: 15 minutes Makes: 4 servings

3 1/ 2 cups Swanson® Chicken 1 stalk celery, sliced

Broth (Regular, Natural Goodness™
or Certified Organic) 1/ 2 cup uncooked
medium egg noodles
Generous dash ground black pepper
1 cup shredded cooked turkey
1 medium carrot, sliced or chicken

1. Heat broth, black pepper, carrot and celery in 3-qt. saucepan over medium-high heat
to a boil.

2. Stir noodles and turkey in saucepan. Reduce heat to medium. Cook 10 min. or until
noodles are tender.

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 Creamy Turkey Pot Pie
Prep: 15 minutes Bake: 20 minutes Makes: 6 servings

1 package (10 oz.) Pepperidge Farm® 1/ 2 cup milk

Puff Pastry Shells
1 package (10 oz.) frozen peas and carrots
1 tbsp. vegetable oil
2 cups shredded cooked turkey or chicken
1 medium onion, chopped
1 can (10 3/ 4 oz.) Campbell’s®
Condensed Cream of Chicken Soup
(Regular, 98% Fat Free or Healthy
Request®)

1. Prepare pastry shells according to package directions.

2. Heat oil in 10” skillet over medium-high heat. Add onion and cook until tender,
stirring occasionally.

3. Stir soup, milk, and peas and carrots in skillet and heat to a boil. Reduce heat to
low. Cover and cook 5 min. or until vegetables are tender. Stir in turkey and cook until
mixture is hot and bubbling. Spoon turkey mixture into pastry shells. Top with pastry
“tops”, if desired.

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 Turkey & Stuffing
Casserole
Prep: 15 minutes Bake: 25 minutes Makes: 6 servings

Vegetable cooking spray 2 cups cubed cooked turkey or chicken

1 can (10 3/ 4 oz.) Campbell’s® 4 cups Pepperidge Farm® Herb
Condensed Cream of Mushroom Seasoned Stuffing
Soup (Regular, 98% Fat Free or 25%
Less Sodium) 1 cup shredded Swiss or Cheddar
cheese
1 cup milk or water
1 bag (16 oz.) frozen vegetable
combination (broccoli, cauliflower,
carrots), thawed

1. Heat oven to 400°F. Spray 2-qt. casserole with cooking spray.

2. Stir soup and milk in large bowl. Add vegetables, turkey and stuffing and mix lightly.
Spoon turkey mixture into casserole.

3. Bake 20 min. or until turkey mixture is hot and bubbling. Stir turkey mixture.
Top with cheese.

4. Bake 5 min. or until cheese is melted.

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