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Pork & Cranberry Stuffing (2 Pack)

Pork & Cranberry Stuffing (2 Pack)

52 Reviews
Available from 1st December.Our family's favourite Christmas turkey stuffing. So many friends have asked us for the recipe that we've added it to our range. We start with our Pork Sausage Meat and add just the right amounts of cranberries, herbs a...
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Delivery Days

S M T W T F S

Delivery From: 28/11/2024

Delivery To: 23/12/2024

Regular price

Product Code: SASCS2

Regular price £0.00 Sale price £11.00
Sale
2 x 400g - £11.00
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PRODUCT DESCRIPTION

Available from 1st December.
Our family's favourite Christmas turkey stuffing. So many friends have asked us for the recipe that we've added it to our range. We start with our Pork Sausage Meat and add just the right amounts of cranberries, herbs and onion. (Sorry, the exact recipe is a secret.) Why not save yourself some time and try it this year? It might become your family's favourite too. (Please note: Image used is a serving suggestion)

All sausage meat & stuffings delivered in December are not suitable for home freezing. If delivered after 18th December, they will have adequate shelf life for Christmas.

REVIEWS & QUESTIONS

COOKING INSTRUCTIONS

Cooking guide: Pre-heat the oven to 180°C fan/200°C/gas mk6. Place the stuffing into a roasting tray/dish and cook for 35 – 40 mins until crisp and caramelised on top. Ensure the product is piping hot in the centre (reaching a core temperature 75°C). Alternately use to stuff your favourite poultry.

INGREDIENTS & NUTRITION

Warning for allergens For allergens see ingredients in bold. Produced in a factory which handles Wheat, barley, eggs, milk, mustard, soya, sulphites, celery.
Ingredients
Country of Origin Produced in Shropshire with farm assured pork from farms in Britain.
Typical Nutritional Information Per 100g
Energy KJ 768
Energy kcal 183
Total Fat 8.0
of which saturates 3.1
Carbohydrate 17
of which sugars 10.9
Protein 11.5
Salt 1.1

STORAGE

Keep refrigerated between 0-5°C. Once opened consume within 2 days. Not suitable for freezing.

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