Ultra Creamy Mashed Potatoes

3 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)

1/2 cup light cream

2 tablespoon butter

Generous dash ground black pepper

1 can (14.5 ounces) Campbell's® Turkey Gravy

1.Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2.Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3.Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy.
4.Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.

Turkey and Stuffing Casserole

Vegetable cooking spray

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup milk or water

1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

2 cup cubed cooked turkey or chicken

4 cup Pepperidge Farm® Herb Seasoned Stuffing

1 cup shredded Swiss or Cheddar cheese (about 4 ounces)

1.Heat the oven to 400°F. Spray a 2-quart casserole with the cooking spray.
2.Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole.
3.Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
4.Bake for 5 minutes or until the cheese is melted.
5.Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce.

Sensational Turkey Noodle Soup

3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

Generous dash ground black pepper

1 medium carrot, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1/2 cup uncooked medium egg noodles

1 cup cubed cooked turkey or chicken

1.Heat the broth, black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
2.Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
3.Serving Suggestion: Serve with your favorite cheese and crackers and a spinach salad. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.