Sage and onion stuffing mix with apple. Perfect for pork. Serves 6-8 people. Suitable for vegetarians. Sage&onion stuffing mix with apple. Paxo was invented in 1901 by John Crampton, a butcher from Eccles in Manchester, who wanted to make Sunday lunches more exciting. It was a slow start, because stuffing is mainly served with poultry, which was a luxury at the time. But as the price of chickens dropped in the 1950's and 60's, Paxo stuffing's popularity really took off. It's now available in a range of seven great-tasting flavours, designed to complement all kinds of meat. Parsley&Thyme was the firm favourite for many years, but the growth of chicken roasts in the 60's changed all that. Nowadays Sage and Onion is the firm favourite. While Sage&Onion is the perfect compliment for roast chicken, roast turkey and roast pork are the next most frequently eaten meats with stuffing. Paxo has Chestnut&Cranberry to compliment turkey perfectly, for Christmas dinner with a twist, or for pork there is Paxo Sage&Onion with a hint of apple. Paxo stuffing is available in three ranges: Sage&Onion which is the classic stuffing flavour; Variants which are Sage&Onion with a hint of Garlic, Lemon or Apple; and Celebrations which are a bit more special. For A Great Little Idea... Stuff open cup mushrooms with made up Sage and Onion with Apple stuffing, add a knob of butter and bake for 15 minutes. For more ideas, go to www.greatlittleideas.com
Wheat Flour, Dried Apple (11%), Dried Onion (4%), Salt, Vegetable Oils, Dried Sage (1.5%), Raising Agents (E503, E500), Dried Parsley, Malic Acid, Malt Extract (Barley)
Preparation & Storage
- Cooking InstructionsAll cooking appliances vary in performance. These are guidelines only. Always check that the product is piping hot before serving. Cooking times for stuffed poultry or other meat must be based on the stuffed weight.To Oven BakePre-heat oven to 220°C/ Fan oven to 200°C/ Gas mark 7.Empty the sachet into a bowl.Add 350ml (12 fl.oz) of Boiling Water and mix well. Add a large knob of butter if desired.Leave to stand for 5 minutes.Place the stuffing in an ovenproof dish and bake for 25-30 minutes. Alternatively, form into balls and bake on a greased baking sheet for 20-25 minutes.To MicrowavePrepare the stuffing with water and butter (optional) as for Oven Bake instructions and leave to stand for 2 minutes.Place the stuffing in a non-metallic, ovenproof dish. Microwave on Full Power for 2 minutes for an 800W oven (Cat E). For different power ovens, adjust cooking time accordingly.For a crispy topping, brown under a pre-heated grill for 2 minutes or until golden.
Store in a cool, dry place.