Swanson® Holiday Favorites
Make sure your crew is well-fed with some of our holiday favorites from Swanson®. Skip the store by sending these recipes directly to your cart at Walmart and Instacart.
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Slow Cooker Stuffing
Prep Time
10m
Total Time
3h 10m
Serving Size
16
- 4 tablespoons butter
- 2 packages (12 ounces each) Pepperidge Farm® Herb Seasoned Cubed Stuffing
- 4 stalks celery, chopped (about 2 cups)
- 2 large onion, chopped (about 2 cups)
- 2 1/2 cups Swanson® Natural Goodness® Chicken Broth
- Step 1: Melt 3 tablespoons butter. Stir the stuffing, celery and onions in a large bowl. Add the broth and melted butter and toss to coat.
- Step 2: Layer and/or fold heavy-duty aluminum foil to create a 6-layer rectangle, about 16 inches long by 4 inches wide. Press the foil rectangle lengthwise into a 6-quart slow cooker to line the side of the insert opposite the control panel (this is where the heating element usually is- the foil will help distribute the heat). Grease the inside of the cooker not covered by foil with the remaining butter. Spoon the stuffing mixture into the cooker.
- Step 3: Cover and cook on HIGH for 3 hours. Serve immediately or cover and keep on WARM for up to 2 hours. Stir lightly before serving.
Moist & Savory Stuffing
Prep Time
10m
Total Time
50m
Serving Size
14
- 1/4 cup butter (1/2 stick)
- 2 stalks celery, coarsely chopped (about 1 cup)
- 1 large onion, coarsely chopped (about 1 cup)
- 2 1/2 cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
- 1 package (12 ounces) Pepperidge Farm® Herb Seasoned Classic Stuffing
- Step 1: Heat the oven to 350°F. Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Step 2: Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
- Step 3: Bake for 30 minutes or until the stuffing mixture is hot.
Ultra Creamy Mashed Potatoes
Prep Time
10m
Total Time
30m
Serving Size
6
- 2 cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 2 1/2 pounds Yukon Gold potatoes or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
- 1/2 cup light cream or half and half
- 2 tablespoons butter
- Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you're mashing the potatoes and adding back the reserved broth, you may need more or less depending on the type of potatoes you used. A more waxy potato, like Yukon Gold, red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like russet. The type of potato used will also affect the texture of the finished mashed potatoes. Russet or Yukon gold result in fluffier, creamier mashed potatoes.
- Step 1: Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
- Step 2: Drain the potatoes, reserving the broth.
- Step 3: Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note below). Season with salt and pepper.
Loaded Potato Soup
Prep Time
25m
Total Time
1h 10m
Serving Size
4
- 8 ounces bacon, diced (about 8 slices)
- 2 large russet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
- 1 large onion, chopped (about 1 cup)
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 3 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
- 1/2 cup shredded Cheddar cheese
- 1/4 cup half and half
- 3 green onion or fresh chives, chopped
- Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you're mashing the potatoes and adding back the reserved broth, you may need more or less depending on the type of potatoes you used. A more waxy potato, like Yukon Gold, red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like russet. The type of potato used will also affect the texture of the finished mashed potatoes. Russet or Yukon gold result in fluffier, creamier mashed potatoes.
- Step 1: Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring often. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings.
- Step 2: Add the potatoes and chopped onion to the saucepan and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and garlic and cook and stir for 1 minute.
- Step 3: Stir in the broth and cook until the mixture boils and thickens. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.
- Step 4: Stir in half the bacon and half the cheese. Stir in the half and half and cook until hot. Season to taste. Top with the remaining bacon, remaining cheese and the green onions.
Cauliflower & Gruyère Gratin
Prep Time
15m
Total Time
1h 35m
Serving Size
6
- 4 tablespoons butter
- 3/4 cup plain panko (Japanese-style bread crumbs)
- 1 cup grated Gruyère cheese
- 2 tablespoons all-purpose flour
- 1 1/2 cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 1 1/2 teaspoons Dijon-style mustard
- 1/8 teaspoon cayenne pepper (optional)
- 1 head (about 2 1/2 pounds) cauliflower, cut into bite-sized florets (about 7 cups)
- Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you're mashing the potatoes and adding back the reserved broth, you may need more or less depending on the type of potatoes you used. A more waxy potato, like Yukon Gold, red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like russet. The type of potato used will also affect the texture of the finished mashed potatoes. Russet or Yukon gold result in fluffier, creamier mashed potatoes.
- Step 1: Set the oven to 375 °F. Melt 2 tablespoons butter.Stir the melted butter, bread crumbs and 1/2 cup cheese in a medium bowl.
- Step 2: Melt the remaining butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 2 minutes. Stir in the broth and cook and stir for 3 minutes or until the mixture is thickened. Stir in the mustard and cayenne pepper. Season to taste. Add the remaining cheese and cook and stir until the cheese is melted.
- Step 3: Place the cauliflower into an 11x8x2-inch baking dish. Pour the broth mixture over the cauliflower. Sprinkle with the bread crumb mixture. Cover the baking dish loosely with foil.
Cheesy Hasselback Potato Gratin
Prep Time
20m
Total Time
1h 35m
Serving Size
8
- 8 medium Yukon Gold potatoes, unpeeled (about 3 pounds)
- 2 tablespoons butter
- 1 small onion, finely chopped (about 1/4 cup)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 teaspoons chopped fresh rosemary leaves
- 1 1/2 cups Swanson® Chicken Broth
- 1/2 cup heavy cream
- 4 ounces Gouda cheese, shredded (about 1 cup)
- 1/2 cup grated Parmesan cheese
- Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you're mashing the potatoes and adding back the reserved broth, you may need more or less depending on the type of potatoes you used. A more waxy potato, like Yukon Gold, red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like russet. The type of potato used will also affect the texture of the finished mashed potatoes. Russet or Yukon gold result in fluffier, creamier mashed potatoes.
- Step 1: Heat the oven to 400°F. Using a sharp knife, make crosswise cuts into the potatoes (1/8-to 1/4-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom. Arrange the potatoes in a 13x9x2-inch baking dish. Fan the slices of the potatoes open slightly.
- Step 2: Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Add the garlic, flour and half the rosemary and cook and stir for 1 minute. Stir in the broth and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes or until the broth mixture is slightly thickened. Stir in the heavy cream, half the Gouda cheese and the Parmesan cheese.
- Step 3: Pour the broth mixture over the potatoes, making sure the mixture gets in between the slices. Cover the baking dish.
- Step 4: Bake for 40 minutes. Uncover the baking dish. Spoon the broth mixture from the bottom of the dish over the potatoes.
- Step 5: Bake for 20 minutes. Sprinkle with the remaining Gouda cheese. Bake for 5 minutes more or until the potatoes are tender and the cheese is melted and lightly browned. Sprinkle with the remaining rosemary.
