Components ship fresh at ambient temperature.
Upon receipt, store stuffing mix at room temperature for up to 15 months. See best before date on packaging for shelf life details.
Store mushroom blend in cool, dry place for up to 12 months. See best before date on packaging for shelf life details.
Store chestnuts at room temperature for up to 12 months. Once opened, store in refrigerator and enjoy within 5 days. See best before date on packaging for shelf life details.

Williams Sonoma Focaccia Stuffing

Ingredients

Directions

Preheat oven to 375°F (190°C). Butter 9" x 13" (23cm x 33cm) baking dish.
In large sauté pan over medium heat, melt butter. Add onion, celery, salt and pepper to taste. Sauté until onion is soft and translucent, approx. 8–10 minutes. Transfer mixture to very large bowl, add stuffing mix and toss until combined.
Add stock 1 cup (250ml) at a time. Using your hands or wooden spoon, lift croutons from bottom and fold them over top. Make sure liquid is evenly absorbed into croutons and does not pool in bottom of bowl before adding more. Some croutons may crumble during this step. Taste a crouton – it should be moist throughout and spongy. For classic-style stuffing, you may not need all the stock. If you prefer stuffing with the texture of bread pudding, use all the stock.
Transfer stuffing mixture to prepared baking dish. Cover with buttered sheet of foil and bake for 20 minutes. Remove foil and continue baking until top is golden brown and crisp, approx. 25–30 minutes more. Let stuffing rest for 10 minutes before serving.

Williams Sonoma Dried Wild Mushroom Blend

To rehydrate mushrooms, put quantity required for your recipe in heatproof bowl. Add boiling water to cover and set aside for approx. 1 hour. Using slotted spoon, remove mushrooms from water, leaving any grit behind. Use as directed in your recipe.

Williams Sonoma Focaccia Stuffing Mix, Dried Mushroom Blend & Steamed Whole Chestnuts Bundle