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 in freezer for up to 10 months. Once opened, store in refrigerator for up to 5 days.

Preheat oven to 375°F (190°C).
Remove plastic packaging, cover tray with foil and transfer to oven.
If cooking from frozen, bake for about 80 minutes, or until warmed through.
If cooking after thawing in refrigerator overnight, bake for about 40 minutes, or until warmed through.
Uncover and bake for additional 20–40 minutes, or until stuffing is golden brown and crisp.
Let cool for 5–10 minutes before serving.
If you prefer stuffing with deep caramel-brown crust, finish under broiler for 2–3 minutes.

Preheat oven to 425°F (220°C).
Spread Brussels sprouts and bacon evenly on baking sheet and drizzle with about three-quarters of the balsamic dressing.
If dressing is still frozen, place sealed bag in simmering water for 5 minutes or until softened.
If cooking from frozen, toss Brussels sprouts with dressing. Roast for 20–25 minutes, or until crisp and hot throughout.
If cooking after thawing, roast for approx. 15 minutes, or until crisp and hot throughout.
For extra crispy Brussels sprouts, broil for additional 2–5 minutes, or until desire doneness.
Drizzle with remaining dressing and serve.

If cooking from frozen: Preheat oven to 375°F (190°C). Remove plastic packaging, cover tray with foil, place on baking sheet and transfer to oven. Bake for 45–60 minutes, or until warmed through.
If cooking from thawed: Preheat oven to 400°F (200°C). Remove plastic packaging, cover tray with foil, place on baking sheet and transfer to oven. Bake for 35–45 minutes, or until warmed through.
Uncover and broil until top is deep golden brown, 2–5 minutes.

Williams Sonoma Test Kitchen Side Bundle, Set of 4