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 Carbonates, Sodium Hydrogen Carbonate), Barley Malt Extract
Store in a cool, dry place. For Best Before End see side of pack.
Oven cookInstructions: 1. Pre-heat oven to 220ºC, fan oven to 200ºC, Gas mark 7.2. Put Paxo into a bowl, adding 250ml of boiling water for every 100g of Paxo, mixing well. Add a large knob of butter if desired.3. Leave to stand for 5 minutes then place the stuffing into either an ovenproof dish or alternatively form into stuffing balls on a greased baking sheet and bake for 25-30 minutes until piping hot.
Bag - Don't Recycle. Carton - Recycle