Williams Sonoma Cranberry Wild Rice Stuffing Mix

Summary

Flavor Profile

• Wild rice, quinoa, cranberry, herbs

Why We Love It

• Our hearty stuffing is perfect for Thanksgiving. It's made with a blend of wild rice, quinoa, cranberry and herbs for a side dish full of bright flavor and chewy texture. The naturally gluten-free stuffing is easy to prepare – simply cook the grains, then add the chopped cranberries and herbs.

Net Weight

• 13.4 oz./380g.

Use & Care

Receiving Instructions

• Store at room temperature.

Preparation Instructions

Ingredients

• 1 packet quinoa and wild rice (included)
• 3 1/4 cups (810ml) water
• Pinch of kosher salt
• 3 Tbs. unsalted butter, plus more for the baking dish
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 packet spice mixture (included)
• 1 packet dried cranberries (included)
• 1 cup (250ml) chicken stock, warmed

Directions

• In saucepan over high heat, combine quinoa and wild rice packet, water and salt. Bring to boil, then reduce heat to low, cover and simmer until most of water is absorbed and grains are tender, 15–20 minutes. Set aside.
• Preheat oven to 375°F and butter 9" x 13" baking dish.
• In large sauté pan over medium heat, melt 3 Tbs. butter. Add onion and celery and sauté, stirring occasionally, until softened, 6–8 minutes. Add spice mixture and cook, stirring, until fragrant, approx. 1 minute. Transfer onion mixture to large bowl. Add quinoa and wild rice, dried cranberries and stock and stir until well combined.
• Transfer side to prepared baking dish.
• Bake uncovered for 30 minutes.
• Let rest for 10 minutes before serving.
• Serves 8.

Ingredients

• Rice, wild rice, quinoa, cranberry halves (cranberry, sugar, sunflower oil); contains 2% or less of garlic, spices, salt.
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, sesame, eggs, milk, soy, mustard.