Let the festivities begin—right in your kitchen! From flavorful soups and sides to moist meat dishes and so much more, discover new ways to make all your holiday celebrations better than ever with Swanson® stock and broth.
Cooking Tips
Choosing Turkey
When choosing a turkey, buy 1-1/2 pounds of turkey per person. It's enough for the meal, plus a little left over for the prized turkey sandwich the day after.
Thawing Turkey in the Fridge
Allow yourself about 24 hours per five pounds of turkey when thawing in the fridge.
Thawing Turkey Submerged in Water
Be sure to use cold water to submerge and change it every 30 minutes. Allow about 30 minutes per pound to thaw.
Cook It Safely
Proper handling is always important when preparing food-especially when cooking large poultry such as turkey. Get all the details by reading the FDA's guide to safely roasting turkey.
Flavoring Gravy
When turkey is thawed, remove neck and giblets, simmer in Swanson® stock and add to dressing or gravy.
Choosing Ham
When choosing a ham, buy about 3/4 pound of ham per person for a bone-in ham, and 1/2 pound per person for a boneless ham.
Cooking Ham
If desired, apply a sugar-based glaze during the last 20-30 minutes that the ham is in the oven to avoid burning. A jar of your favorite jelly (apple, jalapeño, currant) makes an easy and delicious glaze.
Browning Ham
If you're cooking a bone-in, skin-on ham, score the thick fat layer before roasting. The scored surface will brown beautifully in the oven, and the fat adds extra flavor.
Be Prepared
"Mise en place" is a French phrase meaning "put in its place," referring to advance preparation of a dish's ingredients. All items should be measured and prepared (for example: chopped or sliced) according to the recipe, and kept nearby. Having everything handy enables you to concentrate on preparing the recipe.
Parsley Garnish
Wash a bunch or two of fresh parsley; mince in the food processor and keep refrigerated in a container for instant garnishing. A shower of minced parsley dresses up a bowl of mashed potatoes or a serving of soup.
See Time-Saving and Leftover Tips >
Saving Time
- Bake desserts, cookies and dinner rolls a few weeks ahead and freeze.
- Look for ready-to-serve salad mixes that include baby lettuce and other greens—great not just for salads but also as a multi-colored garnish.
- Set the table the night before.
- Shave kitchen time by buying precut frozen vegetables to simmer in Swanson broth.
- For smaller holiday gatherings, plan to make a turkey breast or turkey cutlets basted with Swanson stock.
Pop Leftovers In the Fridge
Clear the table immediately after dinner and refrigerate all perishable leftovers promptly.
Keep Them Separate
Turkey and stuffing should not be stored together. Completely remove all stuffing from turkey and wrap and refrigerate separately.
Storing Stuffing
Put leftover stuffing in smaller container, cover and refrigerate immediately. Use within 2 days and add some delicious flavor by using Swanson broth.
Turkey Leftovers
Remove all turkey from breast, legs and thighs, discard bones. Wrap well and refrigerate for up to four days.
Vegetable Leftovers
Transfer vegetables, cranberry sauce and gravy to smaller containers, cover well and refrigerate. When reheating vegetables, pour some Swanson broth over them to bring out their moist and delicious flavor.
Make Your Own
To get every bit of goodness out of the big bird, cut turkey carcass into pieces that will fit in a Dutch oven or stock pot and simmer with Swanson® Chicken Broth. Strain broth and use for soup.
< Back