Thanksgiving Leftovers

Have lots of Thanksgiving leftovers at your house? Try one of the following recipes for some new tasty dishes:

Pumpkin Apple Mash
Prep Time: 10 min.
Cook Time: 20 min.
INGREDIENTS:
2 tbsp. butter
1 small onion, chopped (about 1/4 cup)
3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness¥ or Certified Organic)
1 tbsp. packed brown sugar
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. ground black pepper
1 pumpkin or calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)
2 medium Macintosh apples, peeled, cored and cut into 1-inch pieces
DIRECTIONS:
Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and cook until the onion is tender-crisp.
Stir the broth, brown sugar, thyme, black pepper and pumpkin in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender.
Stir the apples in the saucepan. Cook for 5 minutes or until the apples are tender. Mash the pumpkin mixture, adding additional broth, if needed, until desired consistency.
Serves 4.

Turkey Sweet Potato Casserole
Prep: 15 minutes
Cook: 10 minutes
Bake: 30 minutes
Serves: 6
INGREDIENTS:
2 cups cooked, mashed sweet potatoes
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
1/4 cup Swanson® Chicken Stock
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
DIRECTIONS:
Stir the sweet potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the sweet potato mixture around the inside edge of a 10-inch round casserole, forming a ring.
Heat the stock and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the sweet potato ring.
Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired. You can substitute chicken for the turkey.

Turkey Noodle Soup
Prep: 10 minutes
Cook: 15 minutes
Serves: 4
INGREDIENTS:
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness¥ or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey or chicken
DIRECTIONS:
Heat the broth, black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Blue Cheese Mashed Potatoes

INGREDIENTS:

2 pounds Yukon golden potatoes, washed and quartered
Salt
4 tablespoons butter
3/4 cup heavy cream
4 ounces blue cheese, crumbled
Freshly ground black pepper
DIRECTIONS:
Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

Marinated Butternut Squash: Scapece Di Zucca

INGREDIENTS:
2 medium butternut squash, seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chile flakes
1 tablespoon dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves
DIRECTIONS:
Preheat oven to 450 degrees F.
Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets.
Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.

Moist & Savory Stuffing
Prep Time: 20 min.
Bake Time: 30 min.
INGREDIENTS:
2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness¥ or Certified Organic)
Generous dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 pkg. (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing
DIRECTIONS:
Heat the oven to 350°F. Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
Tip: For crunchier stuffing, bake the casserole uncovered.
Tip: Cranberry & Pecan Stuffing: Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture.
Tip: Sausage & Mushroom Stuffing: Add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound cooked and crumbled pork sausage into the stuffing mixture.

Almost-Famous Pumpkin Cheesecake

INGREDIENTS:
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped
DIRECTIONS:
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don’t pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.