Previously frozen. Defrost thoroughly before cooking. DO NOT COOK IN THE TRAY. Remove from the tray. Roll it into individual balls (approx. 12), or pack it into a shallow, snug-fitting baking tray – furrowing the top with a fork. Bake at 180˚C/Gas 4 for 20 mins. Make sure it's completely cooked through to the middle before serving. Alternatively, pack into the neck cavity of your turkey or goose before roasting.
Keep in the fridge. Previously frozen – not suitable for home freezing. Minimum use by date 26th December.
About the suppliers
This stuffing was made to our recipe by family-owned Adams & Harlow. George Adams and Dick Harlow were the founding fathers of rival pork pie businesses in Lincolnshire. A century later, their names are united under one new brand, led by their mutual granddaughters Mary and Lizzi. Their precious pies and other meaty delicacies are still individually handmade on the original premises in Spalding, Lincolnshire.
Organic pork comes from Helen Browning at Eastbrook Farm in Wiltshire. She’s a champion of giving animals the best quality of life – in fact, she’s the Chief Executive of the Soil Association and spends much of her time campaigning for better animal welfare.
Pork (41%) (Pork Sholder, Pork Fat), Water*, rusk (wheat flour (wheat, calcium carbonate*, iron*, nicotinamide*, thiamin*), smoked bacon (pork, salt*, cane sugar, preservative (sodium nitrite*, potassium*))), Chestnut, Apricot (7%) (Apricots, Rice Flour), Onion (Onion, Sunflower Oil), Salt*, Lemon Zest, Sage, White Pepper, Nutmeg
Allergens in bold.
|Energy (kJ)||1142 kJ|
|Energy (kCal)||275 kCal|
|Fat (g)||18.38 g|
|of which Saturates (g)||7.5 g|
|Carbohydrate (g)||16.91 g|
|of which Sugars(g)||5.5 g|
|Protein (g)||11.5 g|
|Salt (g)||1.08 g|