Pork, Cranberry and Apricot Stuffing

Higher-welfare sage and onion sausagemeat stuffing from Speldhurst butchers, with cranberries, apricots and chestnuts.

Sorry, this product is no longer available

Please navigate through our current menu by using the links along the top of your screen.

Tell Me More

Our chefs use higher-welfare sausagemeat from Speldhurst butchers.
Check out our Stuffing Balls too, while you’re here. Equally delicious.

What to Serve With Pork, Cranberry and Apricot Stuffing:

An essential part of a traditional festive feast.
Also delicious in a turkey sarnie with a bit of Cranberry Sauce.
For a veggie alternative, you could always use our Nut Loaf.

Nutrition

Pork & Apricot Stuffing

Typical Values	Per 100g	Per Portion
Energy (kJ)	628	396
Energy (cal)	150	95
Protein (g)	16.2	10.2
Carbohydrate (g)	8.7	5.5
of which sugars (g)	3.8	2.4
Fat (g)	5.9	3.7
of which are saturates (g)	2.14	1.35
Salt (g)	0.51	0.32

Pork (69%), Water, Stuffing Mix (Dried Apricot [SULPHITES] (7%), Onion, Spices, Herbs, Orange Oil), Gluten Free Rusk (Dehydrated Potato Powder, Rice Flour, Salt, Dextrose), Seasoning (Herbs, Sugar, Salt, Spices).

Cooking/Serving Instructions

Oven cook from frozen.

Preheat your oven to 170°C Fan/190°C Electric/Gas 5 and remove the cardboard sleeve and film. Place onto a baking tray, on the top shelf of the oven and cook for 50mins.

If you’re cooking them as part of a COOK Christmas Lunch, you can find all our cooking times at www.cookfood.net/timings.

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 35 mins.