Side dishes ship frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store unopened mashed potatoes in freezer for up to 9 months. Once opened, store in refrigerator and enjoy within 7 days.
Store unopened Brussels sprouts, gravy, risotto, stuffing, mac & cheese, corn pudding, spinach and butternut squash in freezer for up to 10 months. Once opened, store in refrigerator and enjoy within 5 days.
Store unopened cranberry sauce in freezer for up to 10 months. Once opened, store in refrigerator and enjoy within 7 days.

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 30 minutes. Uncover the mashed potatoes, stir, cover with foil and bake for an additional 10 to 15 minutes, or until warmed through.

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 60 minutes. Uncover the mashed potatoes, stir, cover with foil and bake for an additional 10 to 15 minutes, or until warmed through.

For best results, defrost the green bean almondine in the refrigerator overnight. Position a rack in the top third of an oven and set to broil. Lightly spray a half baking sheet with cooking spray, and evenly distribute the green beans across the baking sheet. Broil for 4 to 10 minutes, until completely warmed through, tossing the green beans halfway through cook time. Transfer to a platter and serve.
Test Kitchen Tip: For blistered green beans, broil a few minutes longer, until you see some charring along the tips of the green beans.

Open bag and pour gravy in pot. Cook over medium heat until hot, stirring frequently, approx. 5–7 minutes. Alternatively, place unopened bag in pot of simmering water until warmed through, approx. 5–7 minutes. Carefully remove bag, drain water and dry pot. Open bag and pour gravy in pot. Cook over medium heat until hot, stirring frequently, approx. 3–5 minutes.

Place unopened bag in pot of simmering water until gravy softens, approx. 12–15 minutes. Carefully remove bag, drain water and dry pot. Open bag and pour gravy in pot. Cook over medium heat until hot, stirring frequently, approx. 3–5 minutes.

Keep frozen until ready to cook.
Move rack to middle position of oven and preheat to 400°F.
Remove plastic, cover tray with foil and transfer to oven.
Bake for 40 minutes.
Uncover and set oven to max. broil (550°F). Broil for 10–12 minutes, or until a few spots are golden brown and bubbling.
Remove from oven and stir.
Let stand for 3 minutes before serving.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven.
Bake for 37–40 minutes, or until warmed through. Uncover and bake for additional 20 minutes, or until top is golden brown and crisp. Let cool for 5–10 minutes before serving.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven. Bake for 75–80 minutes, or until warmed through. Uncover and bake for additional 20 minutes, or until top is golden brown and crisp. Let cool for 5–10 minutes before serving.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven. Bake for 37–40 minutes, or until warmed through. Uncover and broil for 2–5 minutes, or until top is golden brown. Let cool for approx. 15 minutes before serving.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven.
Bake for 75–80 minutes, or until warmed through. Uncover and broil for 2–5 minutes, or until top is golden brown. Let cool for approx. 15 minutes before serving.

Preheat oven to 400°F (200°C). Remove plastic, cover tray with foil, place on baking sheet and transfer to oven. Bake for approx. 25 minutes, or until hot throughout. Uncover and bake for additional 10 minutes, or until top is lightly browned.

Preheat oven to 400°F (200°C). Remove plastic, cover tray with foil, place on baking sheet and transfer to oven. Bake for approx. 80 minutes, or until hot throughout. Uncover and bake for additional 10–15 minutes, or until top is lightly browned.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven. Bake for 30 minutes. Uncover, stir, cover with foil and bake for additional 15–20 minutes, or until warmed through.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven. Bake for 60 minutes. Uncover, stir, cover with foil and bake for additional 15–20 minutes, or until warmed through.

Preheat oven to 400°F (200°C). Remove plastic. Remove maple-pecan mix and set aside. Cover tray with foil, place on baking sheet and transfer to oven. Bake for 15–20 minutes, or until squash is tender and hot throughout. Toss once or twice throughout baking time. Stir maple-pecan mix into squash. If mix is still frozen, place unopened bag in simmering water for 5 minutes to soften before adding to squash. Cover tray with foil, return to oven and bake for 10 minutes. Remove foil and bake for additional 10 minutes.

Preheat oven to 400°F (200°C). Remove plastic. Remove maple-pecan mix and set aside. Cover tray with foil, place on baking sheet and transfer to oven. Bake for approx. 30 minutes, or until squash is tender and hot throughout. Toss once or twice throughout baking time. Stir maple-pecan mix into squash. If mix is still frozen, place unopened bag in simmering water for 5 minutes to soften before adding to squash. Cover tray with foil, return to oven and bake for 10 minutes. Remove foil and bake for additional 10 minutes.

Pour in small saucepan and cook over medium-low heat. Stir occasionally until warmed through.

Place unopened bag in pot of simmering water until soft, approx. 12–15 minutes. Carefully remove bag, drain water and dry pot. Open bag and pour sauce in pot. Cook over medium heat until hot, stirring frequently, approx. 3–5 minutes.

Williams Sonoma Thanksgiving Sides Bundle, Set of 10