In the Kitchen

In the Kitchen BONUS!

Thanksgiving Feast-ables

by Teri Hebert

It’s almost Thanksgiving! So we wanted to bring you some fantastic Thanksgiving food ideas in this issue of Canyon Creek. And because Thanksgiving is mostly about the food, enjoy some BONUS recipes this month! We’ve essentially planned your entire meal for you. You’re welcome.

Wrapped Turkey Breast Stuffed with

Spinach and Feta From allrecipes.com

Photo Courtesy of Shutterstock

This turkey recipe will be loved by the whole family and it’s ready in about an hour.

Ingredients

• 1 large turkey breast • 1/2 teaspoon dried oregano • 1/2 teaspoon ground cumin • salt and ground black pepper to taste • 1 cup fresh spinach, or to taste • 2-1/4 cup crumbled feta cheese • 12 slices reduced-sodium bacon, or as needed

Preheat oven to 350 degrees F (175 degrees C). Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange spinach leaves in 1 layer on 1 of the pieces of turkey and top with a layer of feta cheese. Repeat layering with spinach and feta cheese. Fold the other turkey breast half over the feta layer so the filling is sealed. Wrap the entire turkey breast with bacon. Place wrapped turkey in a baking dish and season with salt and pepper.

Cook turkey breast until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. Turn on oven’s broiler and broil wrapped turkey until bacon is crisp on each side, about two minutes per side. Let turkey rest for 10 minutes before slicing.

The Original Green Bean Casserole

From Campbells.com

In honor of the passing of Dorcus O’Reilly earlier this year, we bring you her original recipe for green bean casserole. O’Reilly was 92 years old at the time of her passing. She invented this classic Thanksgiving dish in 1955 while she was the manager of the Campbell’s Test Kitchen.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mush room Soup • 1/2 cup milk • 1 teaspoon soy sauce • 1 dash black pepper • 4 cups cooked cut green beans • 1-1/3 cups French’s® French Fried Onions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.