To stuff poultry or a joint of meat, add 250ml of hot water to 85g of stuffing mix. Stir well and allow to stand for a few minutes. Stuff and then cook as usual. To prepare stuffing balls, use the same ratio as above, however, leave to stand for 15 minutes. Form into balls and cook for 30 minutes on 200℃ or until golden brown.
Allergens - Wheat
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