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
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.
Directions For Use
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.
Dietary & Lifestyle
|Suitable for a Vegetarian Diet||Yes|
|Suitable for a Vegan Diet||Yes|
|Suitable for Lactose-Free Diet||No|
|Suitable for Coeliacs||No|
|Approved for a Halal Diet||No|
|Approved for a Kosher Diet||No|
Key: Contains May Contain
|Energy Kcal Per 100G||387 kcal|
|Energy Kj Per 100G||1633 kJ|
|Fat Per 100G||5.6 g|
|Fat of Which Saturates Per 100G||2.4 g|
|Carbohydrate Per 100G||69.7 g|
|Carbohydrate of Which Sugars Per 100G||7.1 g|
|Fibre Per 100G||6.5 g|
|Protein Per 100G||11.1 g|
|Salt Per 100G||3.35 g|
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