What You Need: 1 pkg Fresh Express® 5-Lettuce Mix™ 1 bag Chiquita® Bites Green apple bites 1/2 cup Bleu cheese, crumbled 12 kalamata olives 2 cups turkey, torn 1/2 cup walnuts 1/2 cup croutons 1/2 cup red onion, sliced Your favorite Italian Vinaigrette dressing
Make It: Place greens into a large salad bowl. Top with Bleu cheese, walnuts, olives, turkey, & croutons. Add green apple & red onion. Drizzle dressing over salad
Creamy Herbed Mashed Potatoes What You Need: 1 Package Ore-Ida® Steam n’ Mash Cut Russet Potatoes 2/3 Cup Milk 1/4 Cup Sour Cream 3 Tablespoons Butter 1 Tablespoon Chopped Fresh Chives 1 Tablespoon Chopped Fresh Flat-Leaf Parsley 1 Teaspoon Garlic Powder 1/2 Teaspoon Ground Black Pepper
Make It: Microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, sour cream and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in chives, parsley, garlic and pepper, and mix well. Garnish with additional chopped fresh parsley if desired.
Apple Raisin Stuffing
What You Need: 1/4 cup (1/2 stick) butter 1 stalk celery, chopped (about 1/2 cup) 1 small onion, chopped (about 1/4 cup) 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth 4 cups Pepperidge Farm® Herb Seasoned Stuffing 1 medium apple, cored and chopped (about 1 cup) 1/4 cup raisins 1/4 tsp. ground cinnamon
Make It: Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the stuffing is hot.
Best Green Bean Casserole What You Need: 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup 1 teaspoon soy sauce Dash ground black pepper 2 tablespoons Progresso™ plain bread crumbs 3 cans (14.5 oz each) Green Giant™ cut green beans, drained 1 can (2.8 oz) French-fried onions
Make It: Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions. Bake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions. Bake about 10 minutes longer or until onions are golden brown.
Turkey Cranberry Pinwheels What You Need: 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet 4 tablespoons cranberry chutney (from 9.4-oz jar) or whole berry cranberry sauce (from 16-oz can) 4 slices (about 5 oz) thinly sliced turkey breast 2/3 cup shredded Monterey Jack chees
Make It: Heat oven to 375°F. Spray large cookie sheet with cooking spray. If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x8-inch rectangle. Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey. Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.
Turkey and Vegetable Casserole What You Need: 1 jar (18 oz.) Heinz® HomeStyle Roasted Turkey Gravy 1 package (5.2 oz.) garlic and herb-flavored spreadable cheese 1 package (16 oz.) frozen sliced carrots, thawed 1 package (16 oz.) frozen cut green beans, thawed 2 cup chopped cooked turkey 1/4 cup sliced almonds, lightly toasted Make It: Preheat oven to 400°F. Coat an 11x8 baking dish with nonstick cooking spray. In a medium bowl, whisk together gravy and cheese until smooth. Stir in carrots, green beans and turkey, and mix well. Spoon evenly into baking dish. Bake uncovered for about 25 minutes, or until internal temperature reaches 165 degrees. Sprinkle toasted almonds on top and serve hot.
Day After Thanksgiving Frittata What You Need: PAM® Original No-Stick Cooking Spray 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, drained 1-1/2 cups chopped cooked turkey (1-1/2 cups = 8 oz) 1/2 cup leftover chopped zucchini or green beans 1 carton (16 oz each) Egg Beaters® Original (16 oz = 2 cups) 1/2 teaspoon crushed red pepper, optional 1/4 cup fresh shredded Parmesan cheese
Make It: Preheat broiler. Spray medium ovenproof nonstick skillet with cooking spray; heat over medium-high heat. Add drained tomatoes, turkey and vegetable. Cook 3 minutes or until hot, stirring occasionally. Pour Egg Beaters evenly over turkey mixture and sprinkle with red pepper, if desired. Reduce heat to medium-low; cover skillet. Cook 10 minutes or until frittata is almost set. Sprinkle cheese evenly over top. Place skillet under broiler. Broil 2 minutes or just until top is set. Cut into 6 wedges.
Double Layer Pumpkin Pie What You Need: 4 ouncescream cheese, softened 1 tablespoonmilk 1 tablespoonsugar 1 1/2 cupsfrozen non-dairy whipped topping, thawed 1Keebler® Ready Crust® Graham Pie Crust 3/4 cupcold milk 2 packages(4-serving size) vanilla flavor instant pudding & pie filling 2 teaspoonspumpkin pie spice* 1 can (15 oz.)pumpkin Make It: In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
Iced Pumpkin Chex Mix What You Need: 2 cups Cinnamon Chex™ cereal 2 cups Wheat Chex™ cereal 2 cups Honey Nut Chex™ cereal 1/4 cup butter or margarine 1/4 cup brown sugar 1/4 cup canned pumpkin 1 tablespoon pumpkin pie spice 2 teaspoons vanilla 1/2 cup pumpkin seeds 1 square (1 ounce) premium white chocolate 1 ounce cream cheese, softened
Make It: In large microwavable bowl, mix cereals and pumpkin seeds. Line cookie sheet with waxed paper or foil. In small bowl, mix brown sugar, pumpkin and pumpkin pie spice; set aside. In 2-cup microwaveable measuring cup, microwave butter on High about 30 seconds or until melted. Add pumpkin mixture; microwave 30 seconds to 1 minute, or until boiling. Stir in vanilla. Pour pumpkin-butter mixture over cereal and seeds, stirring until evenly coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on waxed paper to cool. While mix is cooling, melt white chocolate in microwave on High 30 seconds; stir in softened cream cheese. Drizzle over top of mix; refrigerate 5 minutes or until set. Store in airtight container in refrigerator.
Turkey Gobbler Cake What You Need: 1 box Betty Crocker™ SuperMoist™ devil's food cake mix 1 cup water 1/2 cup vegetable oil 3 eggs 1 container Betty Crocker™ Whipped milk chocolate frosting 1 marshmallow Red colored sugar 35 pieces candy corn Make It: Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 9-inch round cake pans. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Cut 1 layer as shown in diagram. Freeze cut pieces uncovered 1 hour for easier frosting. Place uncut layer on plate; frost top and side. Place cutout circle on larger layer; frost. Arrange head and feet on circle; frost.Cut marshmallow in half. Moisten 1 half and dip in red sugar; join to head with frosting for turkey's wattle. Use other half of marshmallow for turkey's eye. Use candy corn for beak, claws and feathers. Store loosely covered.