Quantity of Heston from Waitrose Wassailing Stuffing in trolley 0
- Serves 4 - 5
Inspired by the ancient tradition of Wassailing, chunks of Braeburn and Granny Smith apples are folded into crab apple jelly then encased in succulent sausage meat made with oak smoked pork, bacon, pine nuts and brioche, then formed into a traditional shape. Simply add the apple and brandy glaze and pork crackling crumb for a final flourish of flavour and texture. This show-stopping stuffing will guarantee good cheer at Christmas.
Heston says: 'Wassailing is the ancient custom of visiting orchards to recite incantations and sing to the trees to promote a good harvest for the coming year. Taking inspiration from this seasonal tradition, my new dishes celebrate the humble apple in all its forms'.
- Requires cooking
- Waitrose own label
Per Portion/Per 1/5 pack
INGREDIENTS: smoked pork (28%), brioche (16%) (wheat flour, pasteurised free range egg, sugar, water, concentrated butter (milk), invert sugar syrup, rapeseed oil, salt, emulsifiers (mono- and diglycerides of fatty acids, sunflower lecithin), natural flavourings, yeast), pork (10%), water, Braeburn apple (6%), granny smith apple (6%), pasteurised free range egg, onions, mead, toasted pine nuts, crab apple juice, lemon zest, invert sugar syrup, sugar, salt, lemon juice, concentrated apple juice, parsley, cornflour, thyme, spices, brandy, rosemary, bay leaf, preservatives (sodium metabisulphite, sodium nitrite, potassium nitrate), rapeseed oil, olive oil, acidity regulator (sodium citrates), gelling agent (pectin), dried bay leaf, antioxidant (sodium ascorbate).
For allergens, including cereals containing gluten, see ingredients in bold.
Typical values as prepared. Contains 5 Servings
|Typical values||PER 100g||Per 1/5 pack|
|Of which Saturates||3.4g||2.6 g|
|Of which Sugars||7.9g||5.9 g|
- United Kingdom
- from British pork
- Wash hands, all surfaces and utensils after touching raw meat.. Cook thoroughly until the juices run clear and there is no pink meat.. Sausagemeat that has been in contact with bacon may still have a pink appearance.
- This product contains Alcohol >= 0.5% abv
- This product contains Additives
- This product contains Antioxidants
- This product contains Natural Colourings
- This product contains Natural Flavourings
- This product contains Preservatives
Wash hands, all surfaces and utensils after touching raw meat. Cook thoroughly until the juices run clear and there is no pink meat. Sausagemeat that has been in contact with bacon may still have a pink appearance.
Preheat oven. …Remove outer packaging, invert and remove film from base of tray. Set pots and board from base of stuffing to one side. Carefully run a knife around the edge of the stuffing to loosen, place the board back over the stuffing base and invert. …Place board onto baking tray with stuffing on top and gently squeeze to release the stuffing. Loosely cover with foil and place into preheated oven for 25 minutes. Remove from oven and carefully remove foil. Pour the apple and brandy syrup into the centre of the stuffing and sprinkle the crackling over the syrup. Return to the oven for 15 minutes. Remove the cooked stuffing from the ovenable board with a fish slice and transfer to a serving plate. (Time 40 minutes, Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)
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