Description
Low fat and sugar. No artificial colours and preservatives. No added MSG. Suitable for vegetarians. 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 back 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 tried, 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. For recipes visit www.premierfoodservice.co.uk
Allergy Advice
- Contains Barley
- May Contain Celery
- May Contain Milk
- Contains Wheat
Dietary Information
- Free From Added MSG
- Free From Artificial Colours
- Free From Artificial Flavours
Ingredients
- Wheat Flour (with added Calcium, Iron, Niacin, Thiamin),
- Dried Onion (15%),
- Vegetable Oils (Palm, Sunflower),
- Salt,
- Dried Sage (1.5%),
- Dried Parsley,
- Raising Agents (Ammonium Carbonate, Sodium Hydrogen Carbonate),
- Barley Malt Extract
Nutrition
| (cooked as per instructions on pack) Per 100g | (cooked as per instructions on pack) Per stuffing ball (34g) | |
|---|---|---|
| Energy | 104kcal | 35kcal |
| Energy | ||
| Fat | 1.1g | <0.5g |
| of which Saturates | 0.4g | 0.1g |
| Carbohydrate | 19.7g | 6.7g |
| of which Sugars | 2.0g | 0.7g |
| Fibre | 1.5g | 0.5g |
| Protein | 3.1g | 1.1g |
| Salt | 0.82g | 0.28g |
This pack makes approximately 265 stuffing balls
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 into a greased ovenproof dish, and bake at 220ºC / 425ºF / Fan 200ºC / gas mark 7 for 25-30 minutes, or form the stuffing into balls and place onto a greased baking tray, and bake at 220ºC / 425ºF / 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*: 11 Weight of Paxo: 500g, Boiling Water: 1.5 litres, Number of Portions*: 53 Weight of Paxo: Whole Pack, Boiling Water: 7.5 litres, Number of Portions*: 265 * 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 for a topping or a 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.
