Trisha Yearwood x Williams Sonoma Pantry Collection

Summary

FLAVOR PROFILE

• Gwen's Meatloaf Starter, Mini Pantry Set, Brine & Dine Chicken Rub, Chicken Tender Mix, Peach Pulled Pork Braising Sauce

WHY WE LOVE IT

• Get cooking with Trisha Yearwood – country music superstar, Emmy-winning TV show host and New York Times best-selling author. This exclusive collection helps you re-create her comfort-food classics at home, from her mom's meatloaf and roasted chicken to savory-sweet pulled pork and crispy chicken tenders. A great way to stock the pantry, the time-saving set also includes four versatile seasonings that will make your favorite dishes shine.
• A Williams Sonoma exclusive.

NET WEIGHT

• 3 lb. 15.7 oz/1807g total.
• Set includes Gwen's Meatloaf Starter, Mini Pantry Set, Brine & Dine Chicken Rub, Chicken Tender Mix and Peach Pulled Pork Braising Sauce (see More Info tab for details).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients. Imported packaging.

Dimensions & More Info

• Gwen's Meatloaf Starter: Inspired by her mom Gwendolyn's favorite recipe, this starter is prepared with tangy tomatoes and onions, savory Worcestershire sauce, a hint of sweet molasses and fragrant spices. Just combine it with ground meat and a few fresh ingredients, bake and serve. (16 oz./453g; makes 2-lb. meatloaf)
• Mini Pantry Set: Use these four versatile seasonings – savory-sweet Trixie Dust, aromatic Trixie Garlic Powder, zesty Trixie Vinegar Pepper and spicy-sweet Trixie Sugar Shake – to enhance everything from grilled meat, marinades and sauces to sandwiches, popcorn and desserts. Certified kosher by Scroll K. (6 oz./170g total)
• Brine & Dine Chicken Rub: This delicious mix combines brown sugar, herbs and spices with a hint of smoked paprika, so chicken turns out savory, slightly sweet and full of flavor. Just rub the blend on the bird and roast as usual. (8 oz./227g)
• Chicken Tender Mix: This combination of flour, red pepper, black pepper, garlic and salt helps you create crisp yet juicy tenders in no time. Just dip chicken pieces in buttermilk and dredge in the seasoning. Cook in an air fryer or deep fry in hot oil, then serve with your favorite dips. (8 oz./227g)
• Peach Pulled Pork Braising Sauce: Featuring the juicy flavor of fresh peaches, this sauce is enhanced with tangy ketchup, apple cider vinegar and Worcestershire sauce, plus an aromatic blend of garlic, onion, smoked paprika and chili powder. Just combine it with pork in a slow cooker or Dutch oven and simmer. (1 lb. 9.75 oz./730g; makes approx. 5 servings)

Use & Care

RECEIVING INSTRUCTIONS

• Components ship fresh at ambient temperature.
• Upon receipt, store unopened meatloaf starter at room temperature for up to 48 months. Once opened, store in refrigerator and enjoy within 6 weeks.
• Store pantry set, rub and mix at room temperature for up to 18 months.
• Store unopened braising sauce at room temperature for up to 36 months. Once opened, store in refrigerator and enjoy within 7 days.

PREPARATION INSTRUCTIONS

Gwen's Meatloaf Starter

Ingredients

• 1 jar Gwen's Meatloaf Starter (included), divided in half
• 2 lb. (1kg) lean ground beef, pork, chicken or turkey
• 1 1/2 cups (26–28) saltine crackers, crushed into 1/4" pieces
• 1 large egg, lightly beaten

Directions

• Lightly grease 9" x 5" (23cm x 13cm) loaf pan with nonstick cooking spray and line with parchment paper, leaving 3" (7.5cm) overhang.
• Preheat oven to 350°F (180°C).
• In bowl of stand mixer fitted with paddle attachment, combine meatloaf starter, saltine crackers, egg and ground meat. Mix on low speed until just blended, approx. 30 seconds. Alternatively, place ingredients in large bowl and mix by hand until evenly combined. Transfer mixture to prepared pan and mix with fingers or spatula. Press down evenly to smooth top.
• To make optional sauce, stir together 1 cup (250g) ketchup, 1/2 tsp. Worcestershire sauce and 1/4 cup (2 oz.) brown sugar in medium bowl. Using spoon or spatula, evenly distribute 1/4 cup of sauce over top of meatloaf.
• Transfer meatloaf to preheated oven and bake until instant-read thermometer registers 160°F (71°C) for beef or pork, or 165°F (74°C) for chicken or turkey, approx. 60–65 minutes. Transfer pan to wire rack and let rest for 20–30 minutes.
• If using sauce, pour remainder in small pan over low heat. Bring to a simmer and cook until brown sugar dissolves, approx. 3–5 minutes.
• Lift parchment paper and transfer meatloaf to cutting board. Slice and serve with warm sauce, if desired.
• Makes 8–10 servings.

Brine & Dine Chicken Rub

Ingredients

• 4 Tbs. Brine & Dine Chicken Rub (included)
• 2 lb. (1kg) bone-in skin-on chicken thighs and drumsticks, patted dry

Directions

• Liberally sprinkle rub over chicken. Massage into meat. Cover and refrigerate for 8–24 hours.
• Cook as desired.
• Test Kitchen Tip: Use 2 Tbs. of seasoning per 1 lb. of chicken.
• Trisha's Tip: If using charcoal grill, place coals one side of grill and cook chicken on other side.

Chicken Tender Mix

Ingredients

• 2 lb. (1kg) chicken breast tenders or boneless skinless breasts or thighs, cut into 2" (5cm) strips, patted dry
• 2 cups (500ml) buttermilk
• Vegetable oil spray for air frying or vegetable oil for stovetop frying
• 1 package Chicken Tender Mix (included)

Directions

• In sealable plastic bag or nonreactive bowl, combine chicken with 1 cup (250ml) buttermilk. Seal bag or cover bowl and refrigerate for at least 4 hours or up to overnight.
• Preheat air fryer to 375°F (190°C). Alternatively, in Dutch oven over medium-high heat, pour oil to approx. 3" (7.5cm) deep and heat until deep-frying thermometer registers 355°F (180°C).
• Place mix and remaining 1 cup (250ml) buttermilk in separate shallow bowls. Working with one piece at a time, lift chicken from buttermilk and shake off any excess. Dip chicken in mix, then in buttermilk, then back in mix, shaking off any excess. Transfer chicken to wire rack set over baking sheet and repeat with remaining pieces. Do not let chicken tenders sit on rack for longer than 10 minutes.
• If using air fryer, lightly spray chicken tenders all over with oil. Spray air fry rack with oil. Working in batches, if necessary, place chicken tenders approx. 1" (2.5cm) apart in preheated fry basket, being careful not to overcrowd. Cook until instant-read thermometer registers 165°F (74°C), approx. 8–10 minutes per batch, flipping halfway through cooking time. 
• If frying on stovetop, working in batches, if necessary, fry until golden brown and instant-read thermometer registers 165°F (74°C), approx. 3–4 minutes per batch.
• Transfer chicken to clean wire rack set over baking sheet to allow excess oil to drip. Let chicken tenders cool slightly before serving.
• Serve with your favorite condiments. 
• Makes 4–6 servings.