January 2010

SOUP Tag

1 ¾ lbs. ground chuck
1 large yellow onion, chopped
2 cloves garlic, minced
Two 14.5-oz. cans diced tomatoes, with juice
One 15- to 16-oz. can kidney beans, drained
One 15- to 16-oz. can pinto beans, drained
One 15- to 16-oz. can black beans, drained
One 15.25-oz. can whole kernel corn, drained
One 14.5-oz. can chicken broth

In a large Dutch oven, cook the beef, onion, and garlic over medium-high heat until browned, stirring until the meat crumbles. Drain well and return the meat and vegetables to the Dutch oven. Stir in the tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.

Serves 10-12.

JANUARY 2010

Paula Deen’s
Turkey and Stuffing Casserole

4 to 5 c. diced leftover turkey
One 10.75-oz. can condensed cream of mushroom soup
One 8-oz. carton sour cream
3 c. herb-flavored stuffing mix (Paula likes Pepperidge Farm)
½ c. (1 stick) butter, melted
1 c. chicken broth (canned is fine)

Preheat oven to 350 degrees F. Spray a 13x9-inch glass casserole dish with vegetable oil cooking spray. In a medium bowl, stir together the turkey, soup, and sour cream. Place the mixture in the prepared dish and pat down evenly with the back of a spoon. In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture. Bake for 30 to 40 minutes, until the stuffing topping is browned and the casserole is hot and bubbly.

Serves 8.