Paxo Stuffing Mix Sage and Onion -big box 340g

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Paxo Stuffing Mix Sage and Onion -big box 340g

Description

Perfect for all roasts. Low fat and sugar. No artificial colours, preservatives or hydrogenated fats. No added MSG. Suitable for vegetarians. Sage and onion stuffing mix Paxo stuffing mix is perfect for professional caterers, delivering consistent results every time. It can be used for all meats in a variety of ways - as stuffing balls, tray baked, as a coating for chicken breasts or even as a seasoning, flavouring or thickener. Paxo was first made in 1901 by the butcher John Crampton, in Eccles, Manchester, to help his customers make their meals a bit more special. For over 100 years, we've carried on his tradition by bringing you the stuffing which has been tired, tested and loved for generations. As the stuffing experts, we've always ensured we stay ahead of the rest. Our chefs have made sure that our stuffing remains the favourite, and true to Crampton's legacy, it contains no colours or preservatives. We're sure that the Paxo flavour will continue to impress you and your customers, time after time. The full range of Paxo for professional caterers also includes: Parsley, Thyme and Lemon Stuffing Mix, Golden Crumbs, Natural Crumbs

Allergy Advice

Contains Barley
Contains Gluten
Contains Wheat

Factory Produced on a line which handles nuts

Dietary Information

Free From Artificial Colours
Free From Artificial Preservatives

Ingredients

Wheat Flour,
Dried Onion (15%),
Salt,
Vegetable Oils,
Dried Sage (1.8%),
Dried Parsley,
Raising Agents (E503, E500),
Malt Extracts (Barley)

Nutrition

	(Cooked as per instructions on rear of bag) Per 100g
Energy	492kJ
Protein	3.2g
Carbohydrate	22.1g
of which sugars	2.0g
Fat	1.7g
of which saturates	0.9g
Salt Equivalent	0.85g

Prepare and Use

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 10g of butter per 100g of stuffing mix when stirring. Allow to stand for 15 minutes. Either spread in to a greased ovenproof dish, and bake at 220°C / 425°F/ Fan 200°C /Gas Mark 7 for 20-30 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: 100g, Boiling Water: 300ml, Number of Portions*: 10 Weight of Paxo: 500g, Boiling Water: 1.5 litres, Number of Portions*: 50 Weight of Paxo: 2.5kg, Boiling Water: 7.5 litres, Number of Portions*: 250 * Based on a 40g uncooked, 34g cooked weight Left over made-up stuffing should not be re-heated or re-used. Why not...? Add 2 chopped rashers of crispy cooked bacon to the stuffing mix and use as a topping or filling for chicken breasts. Spoon prepared stuffing into large field mushrooms, top with grated cheese and bake in the oven. Mix prepared stuffing with herbed or garlic soft cheese and use to stuff field or button mushrooms before baking in the oven.