The Most Delicious Friendsgiving Side Dishes with Swanson®

We’re diving into all things Friendsgiving with Swanson^® and maybe the most important piece of that puzzle is the almighty menu. Unlike traditional Thanksgiving meals, Friendsgiving allows you to get a little more creative and break away from tradition. We took that idea and ran with three recipes that are knock it out of the park good and all infused with Swanson^® Chicken Broth; a Thanksgiving staple.

Swanson^® is the perfect ingredient to enhance the flavor of the traditional recipe passed down from generation to generation, as well as to experiment with new tastes and dishes.

Sweet Potato Soup with Bacon and Maple Cinnamon Drizzle

Ingredients

3lbs sweet potatoes
1⁄2 cup yellow onion, chopped
6 slices bacon, chopped
4 cups Swanson^® Unsalted Chicken Broth
1⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄2 teaspoon salt
1 cup milk
1⁄4 cup melted butter
1⁄4 cup maple syrup
1 tsp cinnamon
1 tbsp flour

Instructions

1. Scrub the potatoes clean and stab with a fork 5­6 times on each potato. Place on a tinfoil-
lined tray. Bake at 400 degrees for 45 mins to an hour.

2. While potatoes are baking, chop up the onion and fry the bacon. Chop the bacon into bite size pieces.

3. When the potatoes have cooled slightly, scoop the soft insides into a blender. Add the onion and half the chicken broth, and blend until smooth.

4. Pour the potato, onion, & broth mixture into a large soup pot. Stir in the remaining chicken broth, cinnamon, nutmeg, salt, and milk. Bring the mixture to a simmer, then reduce to low for about 20 minutes.

5. In a small saucepan, melt the butter. Add in the maple syrup, cinnamon, and flour. Whisk over medium heat until the mixture just begins to boil, then remove from heat. The sauce will thicken as it cools.

6. Drizzle the maple butter sauce into the soup and garnish with bacon pieces.

Apple Cornbread Stuffing

Ingredients

½ cup pecans
4 ounces pancetta
1 ½ cups apples, diced
2 tbs apple cider vinegar
1 stick butter
1 large onion, diced
3 stalks celery, diced
2 cloves garlic, minced
Salt & Pepper to taste
1 tbs rosemary, finely chopped
Pre-made cornbread, either 4-6 corn muffins or 1-2 store bought cornbread, broken or cut into chunks
2 cups Swanson^® Chicken Broth
2 eggs

Instructions

1. Heat your skillet up to medium high and toss your pecans in. Toast for about 5 minutes until you can start to smell the aroma. Place toasted pecans in large mixing bowl.

2. Add your pancetta to the skillet and start to brown, stirring occasionally. Once your pancetta is lightly browned, toss in your apples + apple cider vinegar and cook for about 5 additional minutes. Add this to your mixing bowl.

3. Add 1 stick of butter to your skillet and let melt. Add onions and celery + salt / pepper to taste, cook for about 10 minutes until translucent, scraping up any bits of brown goodness. Add this mixture to your mixing bowl.

4. Add rosemary and stir everything to incorporate.

5. Toss in your cornbread and stir lightly to combine.

6. Pour 1 cup of chicken broth over your cornbread mixture. Place mixture into greased baking pan pressing down slightly.

7. In a small bowl mix the eggs and remaining broth until incorporated. Pour over your stuffing. Cover with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes on the top rack to brown and crisp the top.

Notes

*We used pre-made cornbread you can pick up at the store. You need the equivalent of about 4 large corn muffins. If you like your cornbread slightly drier, you can add more to your mixture.

*Let your muffins sit out overnight OR dry them in a 275 degree oven for about 30 minutes.

“Baked Potatoes” with Goat Cheese, Rosemary and Caramelized Onions

Ingredients

½ stick butter
1 large onion or 2 medium onions, thinly sliced
salt/pepper to taste
1 tbs garlic, minced
1 ½ cup whipping cream
1 ½ cup Swanson^® Natural Goodness^® Chicken Broth
1 cup white wine
1 tbs Marsala wine (optional)
4 ounces goat cheese
4 pounds russet potatoes (you can use any variety of potato), chopped into 1″ pieces
1 tbs rosemary, minced
parsley (optional)

Instructions

1. Preheat oven to 400°F.

2. In a heavy bottomed pot (that is oven safe), melt your butter on the stove over low heat.

3. Add your sliced onions and a dash of salt, cooking on low for about 30 minutes until a light caramel color.

4. Add in your garlic and cook for one minute.

5. Add in the cream, broth, white wine and Marsala wine. Bring to a simmer over medium high.

6. Add half of your goat cheese and whisk until smooth. Chill remaining cheese.

7. Add potatoes and rosemary to pot; bring to simmer for about 10 minutes then remove from burner.

8. Cover with foil; place in the oven to bake 25 minutes.

9. Uncover and bake until potatoes are very tender and liquid thickens, about 30 minutes.

10. Remove from oven and dot potatoes with remaining cheese. Bake until cheese melts, about 5 minutes. Let cool 15 minutes before serving.

Note:

*If your potatoes brown too quickly, just cover them back up with foil for the remaining time.

Photography: Ruth Eileen Photography | Design & Styling: SMP Living

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