Paxo Sage & Onion Stuffing (2.5kg)

Paxo was invented in 1901 by John Crampton, a butcher from Eccles in Manchester, who wanted to make Sunday lunches more exciting. It was a slow start, because stuffing is mainly served with poultry, which was a luxury at the time. But as the price of chickens dropped in the 1950s and 60s, Paxo stuffing's popularity really took off.

Instructions for use as a stuffing:

Place the required amount of Paxo in to a mixing bowl along with the correct amount of boiling water and stir well.

For indulgent stuffing add 10 g of butter per 100 g of stuffing mix when stirring.

Allow to stand for 15 minutes.

Either spread into a greased ovenproof dish and bake at 220 ˚C / 425 ˚F / Fan 200 ˚C / Gas Mark 7 for 25 - 30 minutes or form the stuffing into balls and place on a greased baking tray, and bake at 220 ˚C / 425 ˚F/ Fan 200 ˚C / Gas Mark 7 for 20 - 25 minutes.

Approximate Yield Guide (cooked as per instructions)
Weight of Paxo Boiling Water Number of portions*
100 g 300 ml 11
500 g 1.5 litres 53
2.5 kg 7.5 litres 265

*Based on a 40 g uncooked, 34 g cooked weight.

Ambient

WHEAT Flour (with added Calcium, Iron, Niacin, Thiamin), Dried Onion (15%), Vegetable Oils (Palm, Sunflower), Salt, Dried Sage (1.5%), Dried Parsley, Raising Agents (Ammonium Carbonate, Sodium Hydrogen Carbonate), BARLEY Malt Extract.

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