Sage & Onion Stuffing

Full product description

Herby, savoury and roast-dinner essential. Our sage & onion stuffing delivers classic Sunday flavours with soft, well-seasoned crumbs that bake to a golden top and a tender middle. Lovely rolled into balls, pressed into a tray or packed into a chicken cavity. Perfect with roast chicken, turkey, pork and veggie roasts alike.

Why you’ll love it

• Traditional sage and onion flavour—balanced and aromatic

• Easy to prepare: add water (and a little butter for luxury)

• Bakes to a golden, crisp top with a soft centre

• Versatile: balls, tray-bake, or stuffing for poultry/pork

Product details

• Style: dry stuffing mix (breadcrumbs, onion, sage, seasoning)

• Preparation: typically add boiling water, stand to swell, then bake—see pack for exact ratios

• Allergens: contains gluten (wheat); may contain celery and sulphites—check the label

How to make (guide)

1. Preheat oven to 200°C (fan 180°C).

2. Tip mix into a bowl, add boiling water as directed (a knob of butter makes it richer).

3. Stir, stand 5 mins to absorb.

4. Shape into balls or press into a greased tray; bake 20–30 mins until golden and piping hot.
   For roasting birds: Loosely fill the cavity—don’t pack tight—and ensure juices run clear.

Serving ideas

• Stuffing balls around the roast with gravy

• Tray-bake topped with extra butter and fresh sage

• Pork chops with a layer of stuffing and apple slices

• Veggie roast: mushroom wellington with a stuffing seam

Storage & handling

• Store cool and dry

• Reseal after opening; use within 1–2 months for best flavour

• Cooked stuffing: refrigerate within 2 hours and eat within 2 days

FAQs

Can I add extras?
Yes—try fried onions, chopped apple, sausage meat, cranberries or chestnuts.

Too dry?
Add a splash more boiling water or melted butter before baking.

Gluten free?
This mix contains wheat—look for a GF version if required.

Can I air fry it?
Yes—shape into balls and cook at 180–190°C until crisp and hot (timing depends on size).