Pork and Cranberry Stuffing
Seasonal Stuffing Balls
Our pork and cranberry stuffing balls come from award-winning Master Butcher, Edwards of Conwy, located in the historic World Heritage town of Conwy, North Wales.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
Pork and Cranberry Stuffing
(Contains Sulphites)
Nutritional information
Instructions
Roll the stuffing into 2 balls per person and pop them onto a plate. Cover with clingfilm and pop into your fridge (you’ll cook them with the turkey tomorrow). IMPORTANT: Wash your hands and equipment after handling raw meat.
Add the pigs in blankets and stuffing balls to the turkey tray and return to the oven for the final 20 mins of the turkey cooking time. Use another lightly oiled baking tray for the pigs and stuffing if needed. Important: The pigs in blankets and stuffing are cooked when no longer pink in the middle. When cooked remove from the oven with the turkey. We will reheat them later!
Pop the pigs in blankets and stuffing balls in the tray with the potatoes for the last 5 mins of cooking time to reheat.
