|of which saturates||0.9g|
|of which sugars||1.5g|
Rice flour, Gram flour, Dried onion (12%), Maize starch, Salt, Sage (3%), Yeast extract, Parsley, Dextrose
You will need: 300ml of boiling water and 60ml of vegetable oil.
Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
Empty the sachet of stuffing mix into a large heatproof bowl.
Add 300ml of boiling water and 60ml of vegetable oil. Mix with
a fork to ensure no clumps of dry stuffing remain, then allow
to stand for 5 minutes. Transfer the mixture to an ovenproof dish,
lightly greased with oil. Place in the centre of the pre-heated
oven until crisp and golden on top. Alternatively form into
balls and bake on a lightly greased baking sheet or use to stuff
into meat joints and the neck end of poultry.
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