Ingredients
Breadcrumbs (WHEAT Flour (WHEAT Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Yeast, Salt), Onion, Salt, Rapeseed Oil, Flavouring, Parsley, Sage.
Cooking & Handling
Tray Bake sage & onion stuffing Add 1 litre of boiling water to 340g of stuffing mix. Stir well and allow to stand for 15 minutes before use. Place in an ovenproof dish and bake for 15 - 20 minutes at 220°C or gas mark 7. To Stuff meat or poultry Add 1 litre of boiling water to 340g of stuffing mix. Stir well and allow to stand for 15 minutes before use. To serve separately, make up in the usual way and stand for a few minutes. Place in an ovenproof dish and bake for 15-20 minutes at 220°C or gas mark 7 To Make stuffing balls Add 580 ml of boiling water to 340g of stuffing mix, (add a knob of butter if desired) Mix well and allow to stand for 15 mins and then form into stuffing balls. Place on a greased baking sheet and bake for 20 -25 minutes at 220c gas mark 7 until piping hot. If you work on 30g per stuffing ball you can make approximately 100 stuffing balls per 3kg bag.
Origin
United Kingdom
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