Thanksgiving Recipes

Entree Recipes

Turkey with Stuffing Provencal

1/4 cup olive oil
3 medium onions, chopped
6 cloves garlic, minced
1 can (14 1/2 ounces) whole peeled tomatoes, cut up
1 can Campbell's Condensed Chicken Broth
1 bag (8 ounces) Pepperidge Farm Herb Seasoned Stuffing
1 bag (8 ounces) Pepperidge Farm Corn Bread Stuffing
1/2 cup sliced pitted ripe olive (optional)
14 pound turkey
2 jars (12 ounces each) Campbell's Slow Roast Turkey Gravy

HEAT oil in skillet. Add onions and garlic and cook until tender. Add tomatoes and broth. Heat to a boil. Remove from heat. Add stuffing and olives and mix lightly.

SPOON stuffing into neck and body cavities.* Place turkey, breast side up, on rack in shallow roasting pan. Brush with additional oil.

ROAST at 325 degrees F for 4 1/2 to 5 hr. or until done, basting occasionally with pan drippings. Allow turkey to stand 10 min. before slicing. Heat gravy and serve. Serves 12 to 16. *Bake any remaining stuffing in covered casserole with turkey 30 min. or until hot.

TIP: Heat gravy with 1/4 cup pan drippings.

Recipe and photograph provided courtesy of Campbell's Kitchen.

Sponsor a child online through Compassion's Christian child sponsorship ministry. Search for a child by age, gender, country, birthday, special needs and more.

>> Meet Our Kids