Q: What did the Turkey dress as for Halloween?
A: A Goblin.
Q: What did the Turkey dress as for Halloween?
A: A Goblin.
A traditional Thanksgiving meal often means a chance to enjoy all of your favorite holiday dishes, but it can also be about changing it up and discovering new and innovative recipes to please yourself and your family! A good place to start for easy and delicious recipes is Pepperidge Farm Puff Pastry. Check these out!
For Sausage, Cranberries & Stuffing Pastry, Pepperidge Farm Puff Pastry is woven around a comforting mixture of Pepperidge Farm Herb Seasoned Stuffing, sausage, green onions, mushrooms and dried cranberries, and baked until golden to make a festive and delicious dish. It’s also a great idea for using up any leftovers! I always have so many left overs, ever since I got one of the best vacuum sealers for my birthday, I’ve been saving food like a pro!
1 tbsp. water
1/2 lb. bulk pork sausage
1 cup Pepperidge Farm® Herb Seasoned Stuffing
4 green onions, chopped (about 1/4 cup)
3 oz. chopped mushrooms (about 1 cup)
1/2 cup sweetened sweetened dried cranberries
1/2 tsp. dried sage leaves, crushed
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1 can (10 1/2 ounces) Campbell’s Turkey Gravy, warmed (optional)
Heat the oven to 375°F. Beat the water and 1 egg in a small bowl with a fork or whisk.
Lightly stir the sausage, stuffing, green onions, mushrooms, cranberries, sage and the remaining egg in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. With a short side facing you, cut slits 1-inch apart down both sides of the pastry sheet, from the outer edges to the fold marks. Spoon the sausage mixture down the center of the pastry sheet. Starting at the short side closest to you, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture.
Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
Bake for 30 minutes or until the pastry is golden brown. Slice the pastry and serve warm with the gravy, if desired.
Find out more about this and other recipes at This Link!
Creamy Turkey Pot Pies are a fantastic idea for using leftover Turkey. Convenient products like puff pastry shells, frozen vegetables and cream of mushroom soup allow you to whip-up mouthwatering, individual pot pies in less than an hour. They make a great weeknight dinner.
1 tbsp. vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request )
1/2 cup milk
1 pkg. (10 ounces) frozen peas and carrots
2 cups shredded or cubed cooked turkey or chicken
1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells, prepared according to package directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling.
Spoon the turkey mixture into the pastry shells. Add the pastry “tops,” if desired.
Get more information about this recipe at This Link!
Happy Thanksgiving, Everybody!
Hey what’s up. Thanksgiving is less than a week away and you’ve got some cooking to do, I know. You might recall that this past July we ran a sumptuous holiday feast preview, courtesy of our friends at Pepperidge Farm, which you can revisit now to get some awesome recipes as well as ideas on menu planning and decorating. You’re welcome!
One of my favorite Pepperidge Farm products is their puff pastry, which is super versatile, easy to work with and can be used for both savory and sweet creations. Let me share a couple new Dessert recipes that you might like to try out for this holiday season.
Harvest Spiced Envelopes are a tempting dessert features white chocolate, apples, cranberries, cinnamon and walnuts enveloped in puff pastry and baked to a golden brown. The combination of flavors is outrageously delcious!
2 tbsp. unsalted butter
2 cups diced Gala apples
1 cup fresh cranberries
1 dash salt
3 tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup chopped walnuts or pistachios, toasted
2 tbsp. all-purpose flour
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 1/4 cups white chocolate chips
1.Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Finely grate 2 teaspoons zest from the orange.
2.Heat the butter in a 12-inch skillet over medium-high heat. Add the apples and cranberries and cook for 6 minutes or until the apples are tender-crisp, stirring occasionally. Season with the salt. Stir in the sugar and cinnamon and cook for 1 minute. Remove the skillet from the heat. Stir in the walnuts and orange zest. Let the mixture cool for 30 minutes.
3.Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 12 (4×3-inch) rectangles. Repeat with the remaining pastry sheet.
4.Place about 1 1/2 teaspoons white chocolate chips in the center of each pastry rectangle. Top each with about 1 tablespoon apple mixture. Brush two opposite corners of each pastry with water. Pull one corner up over the filling. Pull the opposite corner up over the filling and tuck it under the pastry, enclosing most of the filling but leaving the ends open. Place the filled pastries on the baking sheets.
5.Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
6.Heat the remaining white chocolate chips in a double boiler until melted and smooth, stirring occasionally. Drizzle the white chocolate over the pastries.
7.Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don’t have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
8.Flavor Variation: To serve these pastries as a gourmet appetizer, omit the white chocolate and substitute 1 large sweet potato, peeled and diced, for the apples.
More information on this and other recipes is available at This Link!
You will absolutely wow your guests when you serve these Mini Pumpkin Pie Brulees for dessert! Puff pastry cups are filled with a rich pumpkin mixture and baked until golden. Dressed up with a caramelized sugar round, they’re guaranteed to earn rave reviews.
3 egg yolks
1 cup canned pumpkin
1 cup heavy cream
1/2 cup packed brown sugar
2 tsp. pumpkin pie spice
1/4 tsp. salt
2 tbsp. all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tbsp. granulated sugar
1.Heat the oven to 400°F. Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray. Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk.
2.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups. Spoon about 1 tablespoon pumpkin mixture into each pastry cup.
3.Bake for 15 minutes or until the pastries are golden brown and the filling is set. Let the pastries cool in the pans on wire racks for 5 minutes. Remove the pastries and let cool completely on the wire racks.
4.Place the oven rack in the upper third of the oven. Heat the oven to 450°F. Line 2 baking sheets with parchment paper. Create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon sugar for each circle.
5.Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color. Let the sugar circles cool completely on the baking sheet on a wire rack. Repeat with the remaining baking sheet. Using a small metal spatula, remove the sugar circles from the baking sheets. Press 1 sugar circle at an angle into the top of each pastry.
More information on this and other recipes is available atThis Link! Bon Apetit, Everyone!
The idea of Christmas in July has always been exciting to me, because I love the Holiday season, but I also love Summer. So it was extremely fun to be invited to a lovely Holiday-Themed Dinner Party thrown by Swanson and Pepperidge Farm that not only featured delicious foods but also easy cooking tips and beautiful home decorating ideas. Win win win!
Of course, the point of the Holidays in July Campaign is not rush the coming of the season but to point out that it is never too early to start planning!
Swanson and Pepperidge Farm (which are both owned by Campbell Soup Company, a fact I did not previously know) had the event space decorated beautifully complete with seasonally appropriate touches including a Tree, Wreaths and Wrapped Presents — very festive!
Before dinner was served, we all enjoyed a spread of delicious snacks, including this insane Brie En Croute made with Pepperidge Farm Puff Pastry.
Look at this gorgeous thing. Just look at it.
Pre-dinner cocktails included a signature drink, the Gingerbread Martini, topped with a Pepperidge Farm Gingerman Cookie! You would not believe how delicious and refreshing this cocktail was.
Nothing gets your guests excited for a delicious holiday meal quite like a beautifully set table. Mixing Christmas ornaments in with fresh flower arrangements really brings the seasonal atmosphere into your home.
And look, somebody made a Gingerbread Cookie House from a variety of Pepperidge Farm Cookies!
Here’s what was on the evening’s menu:
Herb Roasted Turkey and Pan Gravy with Swanson Chicken Stock.
Red Wine Braised Short Ribs with Swanson Beef Stock.
Here’s a fun presentation suggestion: serve two different kinds of potatoes side by side in the same dish! Above, you’ll see a Sweet Potato and Parsnip Puree nestled alongside ultra creamy traditional Mashed Potatoes. All vegetables were cooked in Swanson Chicken Broth instead of water, which simply enhances the flavor of the food without imparting a chicken taste to the finished dish. This is a tip I am definitely going to put into practice, because the results are outstanding.
Check out this rich Four Cheese Macaroni and Cheese topped with crushed Pepperidge Farm Goldfish Crackers. Kids (and Adults) will flip over this!
Three varieties of stuffing included (Left to Right):
Caramelized Onion with Pancetta and Rosemary Stuffing made with Pepperidge Farm Herb Seasoned Stuffing and Swanson Chicken Broth.
Sausage Cornbread Stuffing made with Pepperidge Farm Cornbread Stuffing.
Baked Apple Cranberry Stuffing made with Pepperidge Farm Unseasoned Stuffing and Swanson Chicken Broth. (My Favorite).
Sausage Cornbread Stuffing made with Pepperidge Farm Cornbread Stuffing.
There was also an assortment of Pepperidge Farm Bake at Home Breads and Stone Baked Artisan Breads.
After a huge feast like the one I’ve just talked about, everyone needed a bit of a rest before dessert. Everyone was invited into the kitchen to watch one of Pepperidge Farm’s in-house chefs demonstrate how easy it is to make desserts with the brand’s best-selling Puff Pastry!
Puff Pastries topped with Fresh Fruit.
Puff Pastries filled with Nutella and topped with Hazelnuts.
And last but not least, Bananas Foster Pudding topped with a layer of Pepperidge Farm Chessmen Cookies! Delish!
Get recipes mentioned in this post and more by downloading Pepperidge Farm’s Holiday Recipe Booklet at This Link! Happy Holidays!
Ten Things for Which I Today Give Thanks:
I am quite thankful that the Insane, Toothless Crack Whore who verbally harassed me on the bus yesterday all the way from Avenue C to Union Square did not actually kill me.
I am thankful for No Relationship Drama in my Life
I am thankful for Two Days Off from Work.
I am thankful to have a
Fantastic Job to have two days off from.
I am thankful for the plentiful, cozy Warmth here in the Chickpad.
I am thankful for the delicious homemade Meat Sauce I will be sharing today with my great friend Geoffrey.
I am thankful for all of my other Great Friends besides Geoffrey.
I am thankful for having no Black Friday Shopping to do. Thank you, God!
I am thankful to have so much Wonderful Art to see and discover here in NYC!
I am thankful for all of my loyal Blog Readers!
Happy Thanksgiving, Everyone! xo
WHAT: Giving Thanks with Brother Jimmy’s BBQ
WHERE: Brother Jimmy’s BBQ Lexington – 181 Lexington Avenue (corner of 31st Street)
WHEN: Thanksgiving – Thursday, November 28th
TIME: 12:00PM – Until the Food Runs Out
FOOD: 1,000 prepared meals including: Pulled Pork Sandwich + Mashed Potato Side + Bottle of Water
Image By Natalie Dee
Happy Thanksgiving, Everyone!
Twenty years ago today, on November 24, 1991, Queen vocalist Freddie Mercury passed away from complications due to AIDS at the age of 45. Let us give thanks that we had him for as long as we did.
Oh man, Willy Wonka had the right idea. This colorful tin is filled with (approximately) 22 delicious gumballs in the classic flavors of Thanksgiving: turkey, cranberry and pumpkin pie! Sells for just $2.95 at This Link!
Handsome and talented brothers sporting as many tattoos as members of Motley Crue, Chefs Michael and Bryan Voltaggio first gained national recognition as contestants on Bravo TV’s Top Chef: Las Vegas – my personal favorite season of Top Chef to date. Out of four very charismatic finalists, the competition ended with Michael taking home the title of Top Chef and Bryan finishing a close second to his brother. Sibling rivalry, not kidding! While I confess that I was a total Bryan fan – cheering for him to pull off a victory – it cannot be denied that Michael was a deserving champion. Because let’s face it, these guys can cook.
Already accomplished chefs and noted restaurateurs before appearing on Top Chef, the Brothers Voltaggio are now bona fide culinary Rock Stars, having just released a massive, coffee-table-sized recipe book, Volt Ink, and entering into a partnership with Williams Sonoma to promote their products. The Volts are also set to debut their first TV special, Voltaggios Take On: Thanksgiving, premiering November 6, 2011 at 8:00 PM on the Cooking Channel.
The Voltaggios were in NYC last evening to host a book signing at the Williams Sonoma store in Columbus Circle, which was followed by a private party to celebrate the book, the Cooking Channel special, and the Voltaggio’s staggering degree of awesomeness in general. While sampling selections featured in the special’s holiday menu (bites of roast turkey, sautéed Brussels sprouts with bacon, chestnut dressing and a delectable pumpkin cheesecake garnished with fresh orange that was just insane) partiers were treated to a brief preview of the special, which is lots of fun and entertaining as well as educational. Voltaggios Take On: Thanksgiving finds chefs Bryan and Michael putting their unique twist on classic recipes that reveal their secrets for creating an impressively delicious meal. Packed with survival tips to get you through America’s toughest culinary challenge, this hour-long special is sure to inspire. Voltaggios Take On: Thanksgiving is the ultimate modern twist on our favorite holiday feast. I will be watching it for sure!
It was great to get the chance to meet both Michael and Bryan at the party and to speak with them briefly. They are both super friendly, and they genuinely seem to really love their fans. Thanks to Williams Sonoma for throwing such a fun bash and also for the gift bag which contained a T Shirt emblazoned with the words “Food Person” (yes) and a potato ricer, the tool with which the Volts make their famous creamy mashed potatoes. Be sure to tune in to Voltaggios Take On: Thanksgiving, on Sunday, November 6th at 8:00 PM on the Cooking Channel (check your local listings for broadcast information) to see the potato ricer in action!