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Oven Instructions: Temperature: 220°C, Fan 200°C, Gas 7 Time: 25 - 30 mins Empty the sachet of stuffing mix into a large heatproof bowl. Add 400ml of boiling water and mix well with a fork to ensure no clumps of dry stuffing remain, then allow to stand for 5 minutes. Transfer the mixture to an ovenproof dish, lightly greased with butter. Place in the centre of the pre-heated oven for 25-30 minutes or until crisp and golden on top. Alternatively form into balls and bake on a lightly greased baking sheet for 25-30 minutes or use to stuff into meat joints and the neck end of poultry.
INGREDIENTS: Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dried Onion (11%), Toasted Onion (3.5%), Salt, Palm Oil, Dried Sage (1%), Dried Parsley, Raising Agent (Ammonium Bicarbonate), Sunflower Oil.
Store in a cool, dry place.
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