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Instant Pot Stuffing Mix

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Sugg. Price $14.95 Sale $1.99
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Our time-saving starter is delicious proof that you can whip up great stuffing in a matter of minutes. The Williams Sonoma Test Kitchen cooks used our most popular recipes to develop a savory starter with authentic homemade flavor that helps you make the most of the Instant Pot. To perfectly complement roast turkey, chicken or pork, the mix is crafted from artisan focaccia bread and fragrant herbs de Provence. Just add a few fresh ingredients and follow our simple recipe – or use this versatile blend as the foundation for your own stuffing.

  • 1 lb. (makes 6 servings).
  • Made in USA.
  • Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin), sunflower oil, herbs de Provence seasoning (onion, salt, spices, yeast extract, celery, hydrolyzed corn protein, extractives of turmeric), palm fruit oil, yeast, sea salt, cane sugar.
  • Contains wheat/gluten.
  • This product is prepared and packaged using machines that may come in contact with eggs, milk, soy, tree nuts.

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  • Can I add my own croutons to make a few more servings?

    Asked by: Ab101
    Hi Ab101, Yes, you can add your own croutons and depending on how much you add, you may need to add more seasoning as well.
    Answered by: Williams Sonoma
    Date published: 2019-12-02

    Can you make this just like the REGULAR stuffing? I don’t want to use in an insta pot.  This was the last box at the store. The regular was sold out. 

    Asked by: Jenn1000
    Hi Jenn1000, Here's the recipe for making this stuffing NOT in an Instant Pot: Instant Pot Stuffing: Oven-Baked Instructions 3 Tbs. extra-virgin olive oil 1 yellow onion, diced 3 celery stalks, diced ½ tsp. kosher salt Freshly ground pepper 1 package Instant Pot focaccia stuffing 3 to 3½ cups (875 ml to 1 l) low-sodium chicken stock, warmed 1. Preheat oven to 375˚F (190˚C). Butter a 9-by-13-inch (23-by-33-cm) baking dish. 2. 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. 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 to 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, sauté leeks and celery as directed. Transfer leek mixture to a very large bowl and add 2 cups (330 g) coarsely chopped peeled and roasted chestnuts. In the same sauté pan over medium-high heat, warm remaining 1 Tbs. olive oil. Add ½ lb. (250 g) quartered cremini mushrooms and sauté, 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. (500 g) 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.
    Answered by: Williams Sonoma
    Date published: 2019-11-26

    Can this be made vegetarian, like with vegetable stock? Can't find info in the description about which ingredients would need to be added.

    Asked by: LemonLimeChicago
    Hi LemonLimeChicago, Yes, vegetarian stock can definitely be substituted for chicken stock. The ingredients needed to make this stuffing are: 2 Tbs. unsalted butter, plus more for greasing 1 yellow onion, diced 3 celery stalks, diced Kosher salt and freshly ground pepper 1 package stuffing mix 2 1/2 cups (625 ml) low-sodium chicken broth
    Answered by: Williams Sonoma
    Date published: 2019-11-25
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