Pork & Apricot Stuffing

A gently spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

£7.00 Serves 8 (500g) Coming Soon!

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Ready to cook straight from frozen.
Made with higher-welfare sausagemeat from Speldhurst butchers.

What to Serve With Pork & Apricot Stuffing:

Available as part of our Christmas Dinner bundles.
Shop all Christmas Dinner sides.

How We Make It At Our Kitchen

Our chefs use higher-welfare sausagemeat from Speldhurst butchers
This is combined with orange-soaked apricots, hint of ginger, orange zest, onion, parsley and sage
Then it’s flash frozen, ready to cook on Christmas Day

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.