Sweet meets savoury for a proper roast-dinner upgrade. Our apple & cranberry stuffing bakes to a golden, crisp top with a soft, juicy middle, dotted with tangy cranberries and mellow apple. Lovely rolled into balls, pressed into a tray, or used to stuff poultry and pork. Ideal for roast chicken, turkey, pork and festive spreads.
Fruity twist: apple sweetness and tart cranberry pops
Easy to prepare: just add boiling water (butter optional)
Bakes crisp on the outside, tender within
Works as balls, tray-bake or to stuff birds/loins
Style: dry stuffing mix (breadcrumbs, onion, herbs, dried apple & cranberries, seasoning)
Prep: add boiling water, stand to swell, then bake—see pack for exact ratios
Allergens: contains gluten (wheat); may contain celery and sulphites—please check the label
Preheat oven to 200°C (fan 180°C).
Tip mix into a bowl; add boiling water per pack (a knob of butter makes it richer).
Stir and stand 5 mins to absorb.
Shape into balls or press into a greased tray; bake 20–30 mins until golden and piping hot.
For stuffing poultry/pork: Fill loosely, not tightly; ensure meat juices run clear.
Stuffing balls with roast turkey, gravy and greens
Tray-bake finished with extra butter and fresh thyme
Pork loin or chops topped with a layer of stuffing and baked
Veggie centrepiece: mushroom wellington with a fruity stuffing seam
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
Too sweet?
Balanced by herbs and onion—fruity but savoury. Add a pinch of salt if you like it less sweet.
Can I add extras?
Yes—try sausage meat, chestnuts, fresh parsley or lemon zest.
Gluten free?
This mix contains wheat—look for a GF version if required.
Air fryer?
Great as stuffing balls at 180–190°C until crisp and hot (timing depends on size).
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
