Posted on: Thu, 11/23/2006 - 12:42am
tidina's picture
Joined: 01/26/2005 - 09:00

what do you all use. i have been putting cream and apple juice in my stuffing instead of stock because i dont trust them. it tastes really good too and rich! what brands do you use for stocks and broths? campbells? i bought the kitchen basics last year because it said didnt contain nuts but when i called they couldnt guarantee no cross contamination so i gave it to my sister.

Posted on: Thu, 11/23/2006 - 1:01am
gw_mom3's picture
Joined: 02/14/2000 - 09:00

I used to use swanson broth but sometimes I have trouble finding undented cans (I have this thing about dented cans) so now I just use wyler's bouillon granules and water. No one has complained yet.

Posted on: Thu, 11/23/2006 - 1:20am
solarflare's picture
Joined: 02/07/2002 - 09:00

I make my own or use the following.
Kitchen Basics, Trader Joe's Organic Free Range, O Organics or in a pinch, Swansons.
Making stock isn't that hard. It's a piece of cake in a crock pot.
Cheryl, mom to Jason (9 MFA including peanuts, tree nuts, shellfish and egg)
Joey (7 NKA)
Allison (3 MFA including milk, butternut squash, several fruits and suspected shellfish allergies, avoiding tree nuts, RAST - for peanut)
Ryan (born 12/27/05) nka *knock on wood*

Posted on: Thu, 11/23/2006 - 2:06am
anonymous's picture
Joined: 05/28/2009 - 16:42

Kitchen Basics ingredients is at [url=""][/url] It states no allergy causing ingredients on the website. That is what we are using today.

Posted on: Mon, 12/04/2006 - 10:09am
HJK's picture
Joined: 06/07/2006 - 09:00

I have used College Inn.

Posted on: Mon, 12/04/2006 - 10:22am
krasota's picture
Joined: 04/24/2000 - 09:00

There are a few brands I trust for myself (Imagine or Pacific?).
Anyhow, stock is super easy to make. I make it from chicken and turkey carcasses when we roast a bird. You can buy chicken innards (necks, back, giblets) and make it that way, too. I freeze the giblets when we roast a bird, then use them for a bigger batch of stock later (sometimes we don't have room for stock made from that bird's carcass).
Seaweed and mushroom stocks are also pretty easy, but more expensive. Vegetable stock is easy and relatively inexpensive. You can even save carrot/celery tops/peelings and onion skins in the freezer.
Haven't made beef stock as I don't care for it.

Posted on: Mon, 12/04/2006 - 12:16pm
anonymous's picture
Joined: 05/28/2009 - 16:42

I recently checked on College Inn.
Here's the reply......
Thanks for visiting our College Inn website and for your email.
Tree Nuts or Peanuts (no products made with nuts in factories); IN ANY OF THE VARIETIES.
I hope this helps.
Jeff, Del Monte Consumer Affairs

Posted on: Tue, 12/05/2006 - 3:30am
momll70's picture
Joined: 09/26/2006 - 09:00

I make my own because I am allergic to carrots. 1 whole onion, escarole, chicken legs (skninned) optional, 2 potatoes, 3 or 4 stalks celery, 2 peeled vine-ripened tomoatoes, 2 turnips (depends on size) my substitute for carrots), sometimes I add frozen corn or white beans, salt and pepper and cook for 3 hours.

Posted on: Tue, 12/05/2006 - 1:16pm
SFMom's picture
Joined: 11/27/2006 - 09:00

My main problem with stock is the soy protein. That is why I can't buy Campbells anymore. But thankfully there are a few organic brands of stock in my local stores which, besides being better because they are organic, are not made with any soy.
I always keep a bunch of it around. They even make them in single-use small septic packs (similar to juice boxes), so if you only need a cup, you won't waste the rest or need to freeze it.
Two daughters, ages 10 and 13 who are allergic to peanuts, soy, all legumes, most tree nuts, and a few antibiotics.

Posted on: Wed, 12/06/2006 - 3:13am
Samber's picture
Joined: 06/22/2006 - 09:00

Swanson Broth are run on same line as peanut products. Really glad to know about the others.

Posted on: Wed, 12/06/2006 - 11:18am
tidina's picture
Joined: 01/26/2005 - 09:00

i thought campbells would list this? do they cleanse the lines?


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