Paxo Chestnut & Cranberry Stuffing Mix170g
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Quantity of Paxo Chestnut & Cranberry Stuffing Mix in trolley 0
(cooked as per instructions on pack) Per 100g
Energy
515kJ
122kcal
Per Portion/Each 45g portion (stuffing ball) contains
Energy
232kj
55kcal
3% RI
Fat
0.80 g
Low
1% RI
Saturates
0.30 g
Low
2% RI
Sugars
1.50 g
Low
2% RI
Salt
0.43 g
Medium
7% RI
. *Reference Intake of an average adult (8400kJ/2000kcal), This pack makes approximately 12 stuffing balls
Typical values | (cooked as per instructions on pack) Per 100g |
---|---|
Energy | 515kJ |
Energy | 122kcal |
Fat | 1.8g |
Of which Saturates | 0.7g |
Carbohydrate | 22.6g |
Of which Sugars | 3.4g |
Fibre | 1.7g |
Protein | 3.0g |
Salt | 0.95g |
Preparation and Usage
There's so much you can do with Paxo... Whether it's baking in a tray, mixing together with sausagemeat or rolling into stuffing balls, Paxo makes your roasts taste fantastic. Paxo offers a great way to add texture and flavour to all kinds of dishes. Why not try serving with pork chops, steaks or fish to add a delicious crunch and flavour. It's also great as a stuffing for tomatoes and peppers for a Mediterranean twist.
Lifestyle
- Suitable for Vegetarians
Additives
- Free From Artificial Colours
- Free From Artificial Preservatives
Oven cook
1. Pre-heat oven to 220°C, fan oven to 200°C, Gas mark 7.2. Empty the sachet into a bowl, adding 425ml of boiling water, mixing well. Add a large knob of butter if desired. 3. Leave to stand for 5 minutes then place the stuffing into either an ovenproof dish or alternatively form into stuffing balls on a greased baking sheet and bake for 25-30 minutes until piping hot.
Recycling
Component | Material | Recyclable |
---|---|---|
Bag | Blank | |
Carton | Blank |
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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