Our Wicks Manor classic pork, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast. 454g. Frozen.
Pork, water, rusk [contains wheat flour (calcium carbonate iron, niacin, thiamin), salt, raising agent: ammonium bicarbonate], salt, wheat flour, stabiliser (sodium triphosphate), dextrose, yeast extract, spices, preservative (sodium metabisulphite), flavouring preparation (spice and herb extracts), antioxidant (absorbic acid), water, rusk [contains wheat flour (calcium carbonate iron, niacin, thiamin), salt, raising agent: ammonium bicarbonate], dried kibbled onion, sage, parsley, salt, vegetable suet
Lightly grease a baking tray and shape the stuffing into balls about 2½cm in diameter and place on the prepared tray. If preferred, transfer the stuffing mixture to a 20cm square tin and press down to smooth the surface.
When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes, and a tray 40 minutes).