Williams Sonoma Cranberry Wild Rice Stuffing Mix

Flavor Profile

• Wild rice, quinoa, cranberry, herbs

Why We Love It

• Our hearty stuffing is perfect for Thanksgiving. It's made with a blend of wild rice, quinoa, cranberry and herbs for a side dish full of bright flavor and chewy texture. The naturally gluten-free stuffing is easy to prepare – simply cook the grains, then add the chopped cranberries and herbs.

Net Weight

• 13.4 oz./380g.

• Rice, wild rice, quinoa, cranberry halves (cranberry, sugar, sunflower oil); contains 2% or less of garlic, spices, salt.
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, sesame, eggs, milk, soy, mustard.

Shipping Information

Please note that our made-to-order perishable food items are not eligible for next-day shipping – and they cannot be shipped outside the contiguous 48 states or to P.O. Boxes.

While we appreciate your order, we're not responsible for shipping delays due to unforeseen circumstances such as weather conditions or natural disasters.

We're also not responsible for any delay or failure to deliver due to an incorrect or incomplete shipping address.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

We're not able to provide returns or cancellations on any food products, which are final sale items.

Please note that orders can't be cancelled once they have been processed or shipped.

View Full Returns Policy.

Receiving Instructions

• Store at room temperature.

Preparation Instructions

Ingredients

• 1 packet quinoa and wild rice (included)
• 3 1/4 cups (810ml) water
• Pinch of kosher salt
• 3 Tbs. unsalted butter, plus more for the baking dish
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 packet spice mixture (included)
• 1 packet dried cranberries (included)
• 1 cup (250ml) chicken stock, warmed

Directions

• In saucepan over high heat, combine quinoa and wild rice packet, water and salt. Bring to boil, then reduce heat to low, cover and simmer until most of water is absorbed and grains are tender, 15–20 minutes. Set aside.
• Preheat oven to 375°F and butter 9" x 13" baking dish.
• In large sauté pan over medium heat, melt 3 Tbs. butter. Add onion and celery and sauté, stirring occasionally, until softened, 6–8 minutes. Add spice mixture and cook, stirring, until fragrant, approx. 1 minute. Transfer onion mixture to large bowl. Add quinoa and wild rice, dried cranberries and stock and stir until well combined.
• Transfer side to prepared baking dish.
• Bake uncovered for 30 minutes.
• Let rest for 10 minutes before serving.
• Serves 8.