Williams Sonoma Focaccia Stuffing Mix
- Only at Williams Sonoma
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Our Italian-inspired stuffing showcases tender, golden focaccia–a classic bread that creates an exceptionally light, fluffy stuffing. Crafted from hearth-baked loaves of artisan focaccia, the mix is seasoned with aromatic Herbes de Provence for a perfect balance of tastes and textures. Follow the recipe on the box or use this versatile blend as a foundation for your own signature stuffings.
- 1 lb. (serves 10–12)
- Made in USA with American and imported ingredients.
- 1 lb. (serves 10–12)
- Use & Care
- Preheat oven to 375˚F (190˚C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
- In a large sauté pan over medium heat, warm olive oil. Add onion, celery, salt and pepper to taste and sauté until onion is soft and translucent, 8 to 10 minutes. Transfer onion mixture to a very large bowl, add stuffing and stir until well combined. Stir in stock ½ cup (125 ml) at a time, making sure it is completely absorbed into croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock.
- Transfer stuffing mixture to prepared baking dish. Cover with a buttered sheet of foil and bake for 20 minutes. Remove foil and continue baking until top is golden brown and crisp, about 25 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.
- Enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, canola oil, evaporated cane sugar, palm oil, sea salt, herbes de provence (rosemary, savory, thyme, marjoram, basil, lavender), yeast.
- Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with milk, tree nuts, soy.
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Rated 5 out of 5 by schuhshine from Best Stuffing Ever! I don't know if it's the Herbs de Provence or the focaccia, but this turned into the best stuffing I ever made. I'm not even really a stuffing fan, but my son loves it, so it's always part of my Thanksgiving turkey dinner. Generously-sized mix for the best stuffing ever!Date published: 2019-12-04Rated 5 out of 5 by DebP from Delicious! I made this for Thanksgiving and put part in the bird and baked the rest. They both turned out amazing! My husband doesn't even like stuffing and he loved this! And, just because I felt like it, I threw in a chopped apple to make it go further. I'm ordering more to get us through the holidays!Date published: 2018-11-26Rated 5 out of 5 by JillianC from DELICIOUS! I made this today for early Thanksiving & was really happy with the results. I used two boxes for our big group & had few leftovers. I used the full amount of broth the recipe calls for & added it 1/2c at a time. It is more expensive than the grocery store brands but it is high quality, nicely flavored & a great time saver. I used it as the base for our favorite stuffing with sausage, apples & tart dried cherries.Date published: 2017-11-20Rated 5 out of 5 by sparklemom from Wonderful! I just made this stuffing tonight for an early Thanksgiving meal with my family. I made the version with the mushrooms, chestnuts, and sausage and it was wonderful. My family loved it, including the daughter who is usually a picky eater. It was worth the price as other reviewers have said and would hold its own for both an informal or formal dinner setting.Date published: 2016-11-22Rated 5 out of 5 by happyin18940 from Focaccia Stuffing This is by far the best stuffing I have ever made. I followed the recipe on the back of the box, adding the mushrooms, chestnuts and sausage, and everyone absolutely loved it! This is a Thanksgiving staple. If you haven't tried it, you should definitely add this one to your menu!Date published: 2016-11-13Rated 5 out of 5 by lifesgood from Focaccia Stuffing I was gifted a package of this rather expensive stuffing mix last year. I used it at Thanksgiving and made the recipe on the back of the package for the mushroom, sausage and chestnut dressing. This is very similar to the dressing I have always made in the past (with a far less expensive mix), yet my guests stated that this was the best version ever. So why mess with success? Some things are just worth the money....I bought 2 boxes this year!Date published: 2016-10-31Rated 5 out of 5 by Ginny10 from The best bread for stuffing I have ordered this stuffing bread for years and will continue to do so. The best ever.Date published: 2015-12-16Rated 5 out of 5 by mm2015 from Very tasty This was easy to make and very flavorful. Everyone at the table loved it.Date published: 2015-12-10
I love the focaccia stuffing mix but prefer more of a “dressing” - so I like to add a few eggs before baking. how many eggs would you suggest?Hi Pdvaughn, We suggest 2 eggs.Date published: 2019-11-27
I’d like to shop before going to WS to pick up stuffing; what is the recipe for the sausage, chestnut version? Thanks Hi Debzdesign, Here is the recipe: Foccacia Stuffing 3 Tbs. extra-virgin olive oil 1 yellow onion, diced 3 celery stalks, diced 1/2 tsp. kosher salt Freshly ground pepper 1 package focaccia stuffing 3 1/2 to 4 cups (875 ml to 1l) chicken stock, warmed 1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9-by-13-inch (23-by-33-cm) baking dish. 2. In a large saute pan over medium heat, warm olive oil. Add onion, celery, salt and pepper to taste and saute until onion is soft and translucent, 8 to 10 minutes. Transfer onion mixture to a very large bowl, add stuffing and stir until well combined. Stir in stock 1/2 cup (125 ml) at a time, making sure it is completely absorbed into croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock. 3. Transfer stuffing mixture to prepared baking dish. Cover with a buttered sheet of foil and bake for 20 minutes. Remove foil and continue baking until top is golden brown and crisp, about 25 minutes more. Let rest for 10 minutes before serving. Serves 10 - 12. Variation Mushroom, Sausage and Chestnut Stuffing: Substitute 2 thinly sliced leeks (white and light green portions) for the onion. Using only 2 Tbs. of the olive oil, saute leeks and celery as directed. Transfer leek mixture to a very large bowl and add 2 cups (330g) coarsely chopped peeled and roasted chestnuts. In the same pan over medium-high heat, warm remaining 1 Tbs. olive oil. Add 1/2 lb. (250 g) quartered cremini mushrooms and saute, stirring occasionally, until lightly browned, about 8 minutes. Transfer to bowl with leek mixture. In the same pan over medium-high heat, cook 1 lb. (500g) bulk Italian sausage, crumbling with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Transfer to bowl with leek mixture and continue as directed.Date published: 2019-11-25
I need to make this 4 days ahead with 4 hrs of traveling time in the middle. Please advice on whether I should freeze UNBAKED or AFTER BAKING? I'm concerned about how the bread in the mix will do. I've actually never made Stuffing Casserole before.Hi burmy, We recommend freezing unbaked. Make sure that you have enough chicken stock before baking to ensure it does not dry out.Date published: 2019-11-25
Hi, what do you recommend to do to make it one day ahead? Make it all the way through and heat it up the day of? Or make the dish and not bake until the next day? Hi Hill. We recommend that you make ahead and bake the next day.Date published: 2019-11-23
What other ingredients are needed to make this (from the back of the box)? I ordered this online today, but wanted to do my grocery shopping before it arrives.Hi Courtney, The other ingredients are: 3 tablespoons extra-virgin olive oil 1 yellow onion, diced 3 celery stalks, diced 1/2 teaspoon kosher salt Freshly ground pepper 1 package focaccia stuffing 3 1/2 to 4 cups (875 ml to 1L) chicken stock, warmedDate published: 2019-11-17
Does anyone have experience making this 2 weeks ahead, freezing and then baking as instructed, with the butter foil, etc., on Thanksgiving?Hi Kmill- I haven’t personally done it, but I’ve eaten stuffing that has been frozen and it was good! It was explained to me by the chef that it could be frozen for up to a couple of months in advance. I’d suggest letting it defrost in the fridge overnight before baking it so that it will cook more evenly; if you don’t, you might have a hard time getting it hot all the way through in a reasonable amount of time or overcooking the edges before it’s done in the center. At any rate, although I haven’t done it personally, I think it’s a smart idea and might try it myself this year!Date published: 2018-11-06
I don't see any reviews for the Cornbread Stuffing Mix. Has anyone tried it here? How is it?