Be sure to have plenty of Swanson stock & broth on hand this holiday season—it’ll add delicious flavor and moisture to nearly everything you cook. Try these helpful cooking tips to see what we mean!
- For unbelievably tasty mashed potatoes, boil them in Swanson broth instead of water. Then, as you mash the potatoes, drizzle in a little of the cooking broth until the potatoes are the consistency you’re after—it’s a simple technique that yields delicious results. Save any excess cooking liquid as a base for a batch of soup using the leftover turkey!
- Swanson broth adds the perfect balance of flavor and moisture to any stuffing you make, without adding fat. Use it in any of the fabulous stuffing recipes in the collection above, or try adding broth in place of the liquid called for in your favorite recipe. You can really taste the difference!
- When making gravy and pan sauces, be sure and keep Swanson broth and stock on hand. Use a little to deglaze the skillet after sautéing pork chops, chicken breasts, steaks or fish fillets. Add a teaspoon or two of a favorite herb, a bit of fruit preserves (like apricot or plum) and a teaspoon of Dijon mustard to create your own signature sauce!
- Use Swanson stock to baste turkey or whole chicken during roasting. It will help the bird brown evenly and add deep, rich flavor to the pan drippings for the ultimate gravy! After removing the turkey or chicken from the roasting pan to rest before carving, pour off any clear fat and place the pan on the stovetop over medium heat. Whisk in about 2 cups of stock mixed with ¼ cup flour and simmer until thickened.
- Have leftover turkey or chicken? Chop or shred the meat then freeze in one-cup portions. It’ll keep for up to a month, and you’ll be able to make quick, satisfying soups and skillet suppers using Swanson broth or stock—it’s a perfect dinner solution during these busy winter months!