Stuffing

1. Preheat oven to 190 °C (170°C for fan assisted ovens / Gas Mark 5).
2. Remove stuffing from all packaging and either press out into an oven proof dish or roll in to 20 small stuffing balls and place these on to a suitable non-stick baking tray.
3. Cover tightly with tin foil and place carefully into the hot oven.
4. Bake the stuffing for approx. 30 minutes. Stuffing balls will take less time, approx. 16 – 18 minutes.
5. Remove the tin foil for the last 5 minutes of cooking.

Pork, sage and onion stuffing

Pork (73%), Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Dried Onion (0.6%), Dried Sage (0.6%), Spice Extracts (Pepper, Nutmeg, Coriander, Pimento, Ginger, Cayenne), Spices (White Pepper, Paprika), Soya Flour, Stabiliser (Diphosphates), Preservative (Sodium Metabisulphite), Rice Flour, Sugar, Antioxidants (Sodium Ascorbate, Ascorbic Acid, Citric Acid), Yeast Extract, Herb Extract, Niacin, Flavouring. Filled into an inedible synthetic casing.

Pork sausagemeat

Pork (68%), Water, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Wheat Starch, Salt, Wheat Protein, Maize Starch, Dextrose, Emulsifier (Sodium Triphosphate), Preservative (Sodium Metabisulphite), Flavouring, Antioxidant (Sodium Ascorbate). Filled into an inedible synthetic casing.