* Prices may differ from that shown
Paxo stuffing is a great favorite in our house not just at Christmas and Easter but at any time when a meal is looking a bit on the boring side. The addition of Paxo can soon perk it up and turn it into something a bit special.
What is it?
Paxo Sage and Onion is a pre prepared, tasty stuffing mix to which you simply add boiling water and then cook in your chosen manner. My pack is the family pack which contains 240g which, we are told on the packet, makes up to 16 stuffing balls.
The pack is easy to recognise as it bears the traditional "Paxo" logo in yellow against a blue background surrounded by a heart made out of steam!. On the pack is also a picture of a golden, roast chicken against which are snuggled the finished, crispy stuffing balls looking very appetising and delicious. Some slices of onion and a few sage leaves also star on the front along with the nutritional values for a stuffing ball of 50g which are as follows. The figures in bracket reflect the percentage of an adults recommended intake.
Energy 57kcals (3%
Fat O.7g (1%)
Saturates 0.3g (2%)
Sugars 1.0g (1%)
Salt 0.54g (9%)
As you can see the one to watch out for is the salt. My husband has high blood pressure so I try and not serve too many at a time!
On the reverse is a little history of how Paxo was developed by John Crampton, a butcher from Eccles near Manchester, to make the perfect accompaniment to the traditional roast dinner. Good lad, John!
What's in it?
Here are the ingredients: Wheat flour, Dried onion (15%), vegetable oils (Palm, Sunflower), Salt, Dried Sage (2%), Dried parsley, Raising Agents (Ammonium Carbonate, sodium Hydrogen Carbonate), Barley Malt Extract.
Allergy warning draws attention to cereals containing gluten and may also contain milk
How to prepare.
Tear open the top of the box and inside you will find a clear sachet containing what looks like small breadcrumbs with a few speckled green bits in it. At this stage I tend to give the pack a shake so as to mix the bigger and smaller crumbs together. Carefully rip or cut the top open and release the herby aroma.Too much oomph and it will go everywhere. The pack makes 16 balls but there are just two of us so I pour a bout a quarter of the pack into a heat proof bowl and add about 150 ml of boiling water and a knob of butter.
A note of warning , start With too little rather than too much water as you want a mixture that will hold together after it has been mixed and left to stand for 5 minutes.
After that, careful it's still hot, you can choose to either cook it in the oven in an ovenproof dish or alternatively form into balls and on a greased baking sheet and bake for 25-30 minutes at 220C or 200C for fan ovens, or, Mark 7 for gas.
In the microwave, once you have made your mix, place it in a non metallic dish.Microwave on full (800w. Cat E) for two minutes until piping hot and then brown after under a grill if you want to.
My own method is to make up the mix into balls and then fry them carefully so that the outside is all crispy brown and crunchy and the inside fluffy and tasty. This takes about 5 - 7 minutes in total.
What to eat them with, and my opinion.
Any roast or cut of meat in general will be improved by the herby tasty little dish and if you want a meal to go further or get a couple of unexpected guests this can extend the meal with style. I have tried using Paxo in different ways such as a wrapped stuffing for thinly sliced pork or chicken but I think that this makes the stuffing too stodgy as it gets mixed with the juice or gravy. The herb taste is not too strong so it will appeal to all ages and somehow particularly to men. Paxo give a good few examples of different ways to use Paxo on the back of the pack and I will soon be trying it as a topping to a pasta bake. There are good other ideas on their website www.paxo.co.uk.
For all these reasons and the fact that it costs around 1.49pounds for the pack I award it.
5 out of 5 stars.
Thanks for reading my review, I also post on Ciao under splishsplash
I have a very big rule in life. Never pretend to be something that your not. This saying is particularly useful when it comes to cooking. I am not a cook and I'm not a chef and neither do I aspire to be one! I tend to be ok at throwing things into a pot like a slow cooker and I'm completely at one with my George Foreman but when it comes to roast dinners....well I'm rubbish! Its all down to my timings and overcooking and undercooking things and so with roast dinners I tend to try to avoid them like the plague.
Having said that though recently I've found myself having to cook up two roast dinners. The first one was fine. My now ex boyfriend was an amazing cook and one Sunday he fancied a roast dinner and we muddled through the pair of us and it was lovely. However the second time I really didn't think would happen. My parents were (and still are) renovating their kitchen and usually I have Sunday dinner at theirs and Mum was complaining that because of no cooker being in their kitchen we'd have to have to have a KFC or something. Without thinking (a common problem of mine) I said oh well dinner at my flat it is then. I hoped for a minute Mum would say no but she said thanks.....that will be lovely!
I had a week to prepare in my head what I was cooking.....a cooked chicken from Tesco, some roast potatoes and parsnips in the oven, cabbage and ready mashed swede and gravy. Nothing too fancy and I felt with this menu that even I could pull it off I even bought in a fancy cheesecake for afters!
Cos my Mum was (and still is renovating her kitchen) she gave me a load of food that was opened or that she didn't need and one thing was this Paxo stuffing. Mum only ever buys Paxo stuffing and has done so for what feels like all my life. Me I buy whatever is cheap in the supermarkets and/or on offer and so when putting my meal together on the dreaded Sunday I remembered it was in my cupboard and decided to make some up for us.
This stuffing is available in many different sized pack and the one I had is the large 454g box (there was 33% extra free in it at the time). The box is squarish in shape and blue in colour and on the front of it there is a picture of some stuffing made up and we are clearly told that it is Paxo Sage And Onion Stuffing 'Perfect for all roasts' and that a box the size I had serves 20-26 people and there is an at a glance nutritional chart clearly shown and then on the other sides of the box other information listed includes the ingredients, allergy advice and a full nutritional chart being shown, we are given guidelines on how to measure portions out and how to cook it, the weight is stated (which I have stated already) and contact details for the manufacturer are given. Inside a box of this size there are two see-through plastic packets of the stuffing mix and all in all the packaging is good quality and as informative as it needs to be.
Well the stuffing mix is dried and a mixture of cream and light brown in colour lumps with a sprinkling of green colour and plenty of dusty bits. It smells really of sage and onion and to make it up you can microwave or oven cook it and we are told on the pack that you can use this to stuff meats with too.
With this I oven cooked mine and I used half of one of the packs as we are told on the pack that each of the packs within the box makes between 10 to 13 portions up so I thought 5 portions for the three of us would be more than enough. It was simple enough to make up. I preheated my oven and emptied some of the sachet in a bowl and added boiling water to it and a knob of butter (that's optional) and left it to stand to stiffen up a bit for about 5 minutes (as directed on the box) and then I made it into stuffing balls on a baking tray that I greased first and baked them for 25 minutes.
When I got my stuffing balls out of the oven they smelt really nice and I could really smell the sage they contain, they'd gone lovely and golden and looked knobbly and rough textured and I served them with the rest of our meal.
These were quite simply lovely. They are a mix/blend of wheat flour and with plenty of dried onion in them that softens through the cooking process. They have a real taste of sage and parsley to them and they are nicely seasoned and not overly so. They looked a little dry to be honest when I popped them on our plates but the inside was moist and really tender and I do think that these benefit from a bit of butter to give them a bit of a creamy taste too.
I am used to eating this stuffing when Mum cooks a Sunday roast as I have explained already and I was worried that these wouldn't be as good as her stuffing when she does pork, chicken or turkey but really? Well it isn't rocket science to make this stuffing up and even I felt it was easy to do so thumbs up to Paxo!
Widely available in all good supermarkets a box this size usually costs under a £2.00 though do remember we got some extra stuffing free in our box!
This review is also posted on Ciao under this same username.
Yes, for me, it HAS to be Paxo at Christmas when I am making my all time favourite of stuffing wrapped in bacon (the star of my christmas lunch each year). Throughout the year, I will make do with whatever supermarket 'value' stuffing I see (Morrisons 15p etc) but when it comes to Christmas, it just has to be Paxo.
Last Christmas was no different and I found a large box of Paxo original Sage and Onion stuffing for £1 in my local Co-op. I chuckled as on the 240g box it says "Serves 15-18 people" - I thought "Ha! not in my house it doesn't!". There are two of us and a hamster (and I don't think the hamster would like stuffing) so I would expect about 8 large portions from this box. Of course we are big stuffing fans and the stuffing wrapped in bacon appetisers I made took one pack of streaky bacon and a desert bowl full of stuffing to make. I also made stuffing balls to go with the Christmas meal so all in all at Christmas I got through at least half to two thirds of a box of the 240g of Paxo.
I am sure you are all familiar with Paxo stuffing- it now comes in a variety of flavours such as Sage and Onion with Garlic or Lemon. I have yet to try these, so this review is of the Sage and Onion variety only. This normally sells all year round for approx £1 for a small box and up to £2.40 for a large box depending upon where you shop. As with anything, prices vary wildly seasonally so I was surprised this was actually on offer in the run up towards Christmas.
The ingredients are basically: wheat flour, dried onion, sage, parsley and salt. Plus things like raising agents etc.,
Nutritionally (I dread to look, but will do for the purposes of this review):
Per 50g of cooked product:
53 calories, 0.7g fat (0.3g saturated) and 0.50g equivalent as salt.
This is better than expected, but the salt content is higher than I had imagined.
Allergy Advice: contains wheat, gluten and barley and made in a factory which handles milk powder.
Overall, for Christmas (and maybe my birthday if I am cooking a nice meal for us) I will continue to pay the extra for Paxo as it is a nostalgic tradition for me to get Paxo in for the holidays!
~ Paxo Sage and Onion Stuffing ~
My children love having a roast dinner and it's pretty much the only time that they will actually finish everything on their plates. We have a roast twice a week, once on a Wednesday and my mum cooks that one and then again on a Sunday and that is when I cook it.
Not everyone likes stuffing though so it's just me, the hubby, my 5yr old and little one who have stuffing with our food and this is the reason why I have never tried to make my own stuffing or puffin as it's been renamed by my 5yr old!
I always just buy Paxo stuffing as it so convienient as whilst Asda do have their own brand stuffing theres barely any difference in the prices between the two so I tend to stick to Paxo if its available.
Paxo is so easy to make up. Just empty the packet of dry mix into a bowl and add boiling water. It does give the instructions on the packet but I just do it by eye now, it's easy to do, you can tell if it's too dry or not anyway.
Now you can either make it into little stuffing balls or use it to stuff the chicken, which is what I prefer to do. I just open up the chicken and use a wooden spoon to spoon the stuffing mix into the bird then when it's getting too full I use my hand to prress it in neatly. If there's any remaining mix I will roll them into ball and place them around the chicken a bit later on.
I find the taste is what I expect of stuffing and I quite like it. It's nice and herby and pairs well with the chicken.
I don't think roast dinners would be the same without it!
Thanks for reading :o) x
One item that is a must on a Sunday roast if you are cooking Pork or Chicken is stuffing. There are all types of different stuffing's out there but one that I like the most is Sage and Onion. Paxo is a well-known brand of stuffing and according to the box they have been making it for over 100 years. Personally I normally buy the supermarkets own brand but the last time I went to Tesco the Paxo stuffing was on offer so I thought I might as well buy it.
You can buy Paxo sage and onion stuffing mix from most supermarkets and at Tesco a 85g box is currently priced at £0.40 although when I purchased it there was an offer on and I paid just £0.25. You can also buy the stuffing in various different sized larger boxes too but as there are only two of us in our home and the fact we have a tiny kitchen the smaller boxes work really well.
The paxo stuffing mix comes packaged in a cardboard box and you can find all the necessary information about the stuffing on the box. This includes nutritional information, ingredients listings, allergy advice, a cooking tip and cooking instructions. Inside the box you will find the dried stuffing mix contained in a clear plastic bag.
It states on the front of the 85g box that it will serve 4-5 people, I usually use half the box for the two of us so think this is an accurate statement. To make the stuffing you simply:
- Empty the contents of the box into a bowl
- Add 260ml (9fl.oz) of boiling water and a knob of butter (if desired) and mix well.
- Leave to stand for 5 minutes
- Place in an ovenproof dish and bake for 25-30 mins or form into balls and bake for 20-25 mins.
You can also make the stuffing in a microwave but I have never attempted this and have always been a little worried about the stuffing ending up rubbery as I like the slightly crispy outside that the oven gives it.
I only serve stuffing with chicken and pork as I find that it complements white meat much better than red but obviously this is just my own personal opinion. I tend to always make the stuffing into balls, firstly because I like the soft texture in the middle compared to the slightly crunchy outside you get. Secondly because it is far easier to serve that way especially if you have guests you can simply pop a ball or two onto each plate and no one will argue that someone has more than someone else either. You can also use the mix as a stuffing, as the name suggests but adding it to the cavity of a chicken or popping it into the centre of a joint of meat before cooking.
Now as much as I like to eat stuffing on my Sunday roast I also find it a great little kitchen cupboard essential for other meals too. I make coated pork chops by simply dipping a chop into an egg wash then into the stuffing mix with a packet of crushed ready salted crisps added to it then bake them in the oven. The chops then end up with a lovely tasty, crispy coating. Or when making a cottage pie I add in a tablespoon of the stuffing mix to the meat mixture this not only helps to thicken the gravy but also adds a lovely taste from the sage and the onion to add a nice twist to the pie.
Personally I love the taste of sage and onion stuffing and the Paxo version is great quality and has an excellent balance of flavours with just the right amount of sage and onion. It can be a little on the pricy side compared to the supermarkets own brand stuffing's but it is worth looking out for offers as it is a great quality, tasty item. Overall this is certainly a product that I will continue to purchase and would recommend as it is a kitchen cupboard staple that can be used on its own or to make dishes more exciting.
My two favourite dishes contain stuffing. Firstly, roast chicken can only be completed if it's accompanied by stuffing, and secondly, pork loin chops can only be perfect if they have stuffing on top. And, more specifically than that, the stuffing HAS to be Sage and Onion - and preferably Paxo......which I maintain is the best. A 340g box of Paxo Sage and Onion Stuffing is £2.18 from Tesco which is more expensive than most stuffing packets, but I'm happy to pay it because I think it's the best. A box of this size is adequate for a family of six.
The stuffing is dried and comes packed within a cellophane bag which is inside a cardboard box which has instructions written on it. Once the cellophane has been opened, it is not possible to seal it again, which isn't a problem for me because we always use a whole box in one go. Making it is very easy and involves just tipping the contents in a jug and then pouring on boiling water. I never measure the water out and instead go with my gut. I add enough water until all of the stuffing is covered and then wait for that to be absorbed - and then I pour on more water so that the stuffing is quite sloppy. The reason for this is that I then like to put it in the oven and if it's not sloppy when it goes into the oven then it dries out too much.
The stuffing is really flavoursome with a rich taste of sage and onion and a gentle herby hint. It has little bits of real onion in it which gives it a lovely flavour and also a really nice texture. I like that the stuffing isn't too soft and that it actually has some bulk and weight to it.
Overall, for me, this is the best stuffing I have tried and I will continue to buy it.
I think I must be the worst cook in the world so my mom is trying to teach me how to cook loads of different meals and Roast Dinner is one of those. So with that in mind yesterday she tried to teach me how to cook roast lamb with all the trimmings. I am never going to be able to make my own stuffing so we decided to use the next best thing which is this product. My mom is always buying loads of different stuffing mixes but we always end up going back to this one because we think it tastes the best and it tastes as close of homemade stuffing as you can get - well in my opinion anyway.
Calories ~ 58
Sugar ~ 1g
Fat ~ 0.9g
Saturates ~ 0.5g
Salt ~ 0.4g
All you have to do to make this stuffing is pour the mix into a bowl and cover it with boiling water, then leave it to cool down for a few minutes and start to roll into small balls then cook them with the meat for about 20-25 minutes. While this is cooking it smells delicious, the herb scent is quite strong but I wouldnt say that it is overpowering at all and even though the onion scent isnt quite as strong the two smell soooooo yummy!
This really is a yummy stuffing and I think the texture has a lot to do with that which may sound quite odd. But these are lovely and crunchy on the outside but really soft and chewy on the inside and the two different textures mix very well together and just add to the flavour - still sounds weird right? Even once you have poured your gravy or your mint sauce on top on the stuffing it keeps the consistency which I like because some I have tried go soggy and watery as soon as you put gravy on them.
This tastes just as great as it smells and it compliments your meal so well no matter what you decide to have. The onion taste is definately stronger than the smell but the sage & onion tastes mix really well together and I dont think either one is stronger you are just left with a really yummy taste. I think this stuffing definately had garlic and other herbs in it but they are very subtle and I think are just added for an aftertaste more than anything else. We had this stuffing with lamb yesterday but Ive had it with loads of other meats and I ont think there is one that it doesnt compliment so the product os very versatile.
I highly recommend this stuffing as it is easy to prepare and it taste amazing. Definately the best stuffing Ive tried and I reckon everyone shud try it out whatever meal your having as it is a nice extra for any meal. Get out and buy a packet.
Thanks For Reading
x0 Salz x0
Jeremey 'Paxo' Paxman doesn't go with Sunday dinner, but this review of Paxo Sage and Onion Stuffing does! It tastes just of onions and sage, which is just as it says on the packet.
WHAT IS IT?
Stuffing! It comes in a variety of flavours such as cranberry and chestnut; sage and onion with apple; sage and onion with lemon. All of them really easy to make. It doesn't have to just be for Christmas or Sunday roast, this can be eaten on it's own as a tasty snack.
INGREDIENTS & NUTRITIONAL INFORMATION
Wheatflour, Dried Onion (15%), Salt, Hydrogenated Vegetable Oil, Dried Sage (2%), Raising Agents (E503, E500), Sugar, Dried Parsley, Vegetable Oil, Malt Extract (Barley).
Typical values per 100g:
of which sugars 2g
of which saturates 0.9g
Dairy free, vegetarian.
This can be done in both the microwave and a conventional oven as follows and as always, make sure it's very hot before eating.
Empty a sachet into a bowl and add 520ml of BOILING water and mix well. (A knob of butter can be placed in too if required.) Leave to stand for 5 minutes.
To cook in the microwave, spread the mix onto a plate and set the timer for 2 minutes on an 800W power microwave. To crisp the stuffing, this can then be transfered to the grill for a further 3 minutes.
To cook in an oven, you will need to preheat it to 220*C/Gas mark 7 or for a fan assisted oven 200*C/Gas mark 6. Do the same as before, but spread this out onto a baking tray or make the stuffing into balls. (I have always found it cooks better if I just lay out the stuffing on a tray.) Place these on the middle shelf and cook for 25-30 minutes.
At this time of year I love nothing more than having a nice big plate of any comfort food possible and Sundays in our house are always the day of the roast with something different as the meat part of the menu each week but one thing that always remains the same is Paxo sage & onion stuffing which is one of the few things in the world that my whole family all enjoy eating and will actively fight over.
This sage & onion stuffing comes in a cardboard box and within the cardboard box is a plastic clear bag of stuffing mix and this is so simple to make you just add hot water to the powder and then stir it round until you've mixed everything in and then simply roll in to stuffing balls or pat down in a baking tray to just make a large area of stuffing. There is nothing hard at all about making this stuffing and my eldest and second eldest daughters are both capable of making this now to give me a hand at mealtimes and make things run a bit smoother to save me doing everything myself.
The stuffing cooks deliciously well and my preferred way of making it is to make stuffing balls as this means I can make sure that everyone gets given a nice even portion at the dinner table and this avoids any arguments. I always let my stuffing go deliciously brown before serving it up as then it is lovely and crisp on the outside and hot and slightly moist in the middle so perfect with any meat.
The flavour of the stuffing is sage & onion and there really is the perfect amount of herbs and onion mixing together to give it a delicious flavour without being too overpowering. There is far more dried onion in this mix than sage but they work very well together and when covered in a generous helping of gravy the taste is absolutely delicious. The quality of this stuffing is amazing and when compared with cheaper ones I have tried in the past it really is worth paying more for the best quality as stuffing really does compliment a roast dinner so well.
Each 50g portion of stuffing contains 58 calories, 11.1g carbohydrate (of which 1.0g sugars), 0.9g fat (of which 0.5g saturates), 1.1g fibre, 1.6g protein & 0.17g sodium. This is fine if eaten as part of a balanced diet and I always ensure the children have a small portion each.
This product is suitable for vegetarians but is not suitable for anyone who has an allergy to nuts, wheat or barley and thus should be avoided if you have an allergy or intolerance to any of them.
This stuffing is absolutely fantastic and there is no stuffing that is greater than this and therefore I will continue to buy it again in the future. I would highly recommend this as a great addition to any main meal but particularly to a roast dinner. My children all love this stuffing which is saying something as it's very rare for all four of them to enjoy something so the proof is in the eating. I usually pay around £1.50 for a 340g mix which easily feeds a family of 6 at Sunday roast time.
Paxo Sage and Onion Stuffing- the best you can get!
On a Sunday, my Mum always buys this to go with our Sunday Roast because she invariably has time to make it herself but sorry Mum- I do prefer this! Paxo has been in our cupboards for over three years now and I have watched the packaging change over time. They usually have a more festive box over Christmas but I am not sure that this has come out yet!
A Little History
Paxo was invented in 1901 by John Crampton, a butcher from Eccles near Manchester, who wanted to help make Sunday lunches more exciting and extravagant for his customers. At the start, growth of Paxo was slow because stuffing was mainly served with chickens and poultry which were then traditionally regarded as a luxury. As the price of chickens dropped and that of red meats rose in the 1950s and 60s, Paxo's popularity grew.
Making Paxo what it is today!
Paxo Sage & Onion Stuffing is available in two different sizes, 85g which serves 4 to 5 people and 170g which is serves 8 to 10 people. As you can see from the above image, Paxo is sold in a blue cardboard box with the ingredients inside in a plastic bag! The packaging has changed over the last 50 years but the above picture is correct at this stage in time. On the front there is a spoon with a lump of stuffing on which looks great and of course the famous 'PAXO' logo with a heart made from steam. On the back of the pack there is nutritional information and other useful information.
After we had cooked this I put it on my plate and poured gravy over the top- yum! The texture was actually quite hard on the top but soft underneath. The onion was the more predominant flavour in this but nevertheless it tasted great and I really enjoyed it.
We cooked this in the microwave as the oven was full with the rest of the dinner:
1) Pour the stuffing mixture into a bowl
2) Add 260ml /9fl oz of boiling water to it and stir the mixture
3) Place it into a bowl and put into the microwave for 2 mins!
This is so easy to prepare and I really love the smell that it gives off! This is very high quality and I have yet to find stuffing as good as this! Try it- supermarkets under £1.50!
We didn't have a Sunday dinner yesterday for the first time in ages so today we were all having withdrawal symptoms and mum cooked a roast lamb dinner with all the trimmings.
We've tried loads of different stuffings but the traditional Paxo Sage And Onion Stuffing is definitely the best and today's stuffing balls were wicked!
You mix the stuffing mix with boiling water, let it cool down a bit then make it into balls or pack it all into a roasting dish if you prefer to make a slab of stuffing.
We always have stuffing balls and they take about 20 minutes to cook, this will leave them soft inside with a nice crunchy outside that stays crunchy even after you've poured gravy on them.
The stuffing smells lovely and herby, you can see the pieces of crispy dried onion inside the balls and the smell of the onion comes out quite strong when it's cooked. I think this Paxo smells delish and I always know I'm in for a treat when I see mum pulling it out of the cupboard.
The taste is delicious. The stuffing balls are quite compact inside and the flavours that come through are mainly sage and onion as I expected, but there's also a general herby taste that lies underneath these 2. I think Paxo goes wicked with every meat available, today with lamb it was delish because the herb flavour goes so nice with the meat and I ended up going back for a 2nd and 3rd ball!
Another good thing about Paxo is that if you make it up a bit thinner you can make your own hot pork or chicken and stuffing sandwiches that taste as good as one you'd buy from the cafe and pay £3.00 or more for. If I'm doing it for a sandwich I add a bit of butter and make it to a nearly sloppy consistancy so I can spread it on the meat filling and then add a bit of mega thick gravy. Yummy!
A box of Paxo stuffing costs about 70p and that's a bargain for such a delish part of your meal.
Tonight I was in need of some real comfort food so when I spotted this 85g packet for 65p in my local Co-Op I looked at Tom and we both said yes and threw it straight in to the basket.
The stuffing comes in a clear cellophane bag which is inside a blue Paxo cardboard box with a picture of stuffing on the front and it is just deliciously tempting.
The stuffing is very easy to make and just needs some hot water added to it (dependant on how wet or sticky you want your stuffing of course) and then you can either make it as flat as possible in a baking tray, roll it in to balls or use it to stuff a chicken or whatever bird you like really and then bake it in the oven. My preferred method is rolling it in to fairly small balls and then cooking them for around 30 minutes on 200 degrees until they are lovely and crisp and quite brown (roll them or spray with a little oil to make them their crispiest).
The stuffing is sage & onion flavouring and there is lots of different colours to the stuffing, it has a fantastic texture and is all crunchy and gorgeous on the outside and still slightly doughy in the middle and it goes perfect with a Sunday roast or just with roast potatoes, sausages, veg & gravy as we did tonight.
The smell as it is cooking is delicious and the only way I don't enjoy stuffing is when it has been cooked inside a bird because it is just not crispy enough for my liking.
It is available in a variety of sizes such as 340g, 170g, 85g, and you can also get it with hints of lemon, garlic or apple and most of these different varieties are equally as tasty (if not more so) and the added garlic one is my particular favourite.
50g of this stuffing contains 246 calories and 0.9g of fat so although it's a little high I don't feel guilty because it's not high in fat - result!
I adore Paxo stuffing, it's the best available in my opinion (except from my Mum's homemade stuffing of course) and I always buy it regularly. I am therefore rating this 5/5.
Brand snobbery doesnt enter into it, but after trying countless other makes of stuffing I have always reverted to Paxo.
A roast chicken is nothing without a decent stuffing and some homemade bread sauce. I think we have a huge problem trying to inject any flavour into the meat we buy today. Unless we go to our local butchers and pay way above the going rate we just have to make the best of a bad job.
Many meals that I cook consist of smaller meat portions and large helpings of fresh vegetables, simply because the quality of so much of our meat is so poor.
A roast chicken is a popular meal, much as I would love to be able to afford to buy free range chicken all of the time it just isnt going to happen.
Roast chicken and stuffing go hand in hand but for some time now there has been great debate as to whether you should stuff the cavity in the chicken or cook your stuffing in a separate dish.
My Grandmother would have died at the thought of her chicken being put into roast without being stuffed, she saved the giblets and boiled them to make stock for her gravy and her Sunday treat was a gnaw on the Parsons nose!!
But many of us are becoming very concious about putting the stuffing directly into the chicken, me included.
Paxo does have some taste, I have used some own brands that have tasted `scented`.
As you pour the stuffing mix into the bowl you are aware of the sage and the onion makes itself known as soon as you pour the boiling water on the top of the mix.
Making your own stuffing can be fiddly and time consuming so the majority of us would far rather just open a packet.
If time is short then I just make up the stuffing mix as normal and then put it into a greased dish into a hot oven, I prefer my stuffing to form a crust on the top.
But if I have time on my hands then I will add to the Paxo mix to make an even tastier stuffing. A small amount of sausage meat, some finely chopped onion, a little garlic and a few extra pinches of random herbs always seems to produce a fine flavoured stuffing.
Sage and Onion stuffing has to be my favourite flavour, I find that Parsley and Thyme stuffing mix is far too fragrant for my liking.
If you are using Paxo mix then take care to add the recommended amount of boiling water, there have been a few occasions where I have ended up practically drinking my stuffing!
A good tasty stuffing mix.
The Sunday roast is the best meal of the week in our house. Usually chicken, loads of roast spuds and at least 4 types of veg - cabbages with leeks, roast parsnips, carrots, and peas. Finished off with Husband's special gravy, which can contain anything he finds in the fridge - mustard, vermouth, redcurrant jelly, even yoghurt - and somehow (almost) always tastes fantastic. (The horseradish sauce was a step too far.)
When we have company for dinner, only two additions are made to the basic menu - sausages with bacon wrapped round them (the children go mad for them) and stuffing.
The point of the stuffing is, as it always has been since the roman times when it first came to culinary prominence, to make the meat go further. Breadcrumbs, onions, eggs and whatever cheap ingredients come to hand were combined and used to fill the cavity of whatever unfortunate creature was lying on the kitchen table. You really don't want to know what the Romans used to stuff.
I consider myself to be the queen of the customised stuffing, and should you too wish to raise you stuffing to a whole new level, here are some top tips.
1. USE PAXO. This is the brand you are likely to see on your local supermarket shelf, and is also likely to be the cheapest branded product on the shelves at the largest supermarket chain. It costs around 85pence a packet, but is often on offer for two for one etc. It keeps for ages and so it is worth buying a couple just to have it the cupboard.
The secret to good stuffing is to use a reliable base and then add the extras yourself. You can spend three times as much on a fancy brand that has added cranberries, garlic, nuts etc. However the extra ingredients will all be freeze dried and processed, and will not taste that differently to the rest of the stuffing.
I have tried own brand ranges and have been disappointed.
Paxo has a nice texture - not too smooth - and is flavoursome without being too salty. It contains no chemical fillers and if you look at the ingredients , they are pretty much what you would expect to see if you were making it yourself from scratch (heaven forbid.)
Paxo, like all stuffings, is high in salt - one portion contains 0.76grams which it an eighth of your daily maximum intake. It is, literally, a filler, and accordingly contains very little of any nutritional value. However, by adding your own ingredients as suggested below, you can reduce the salt levels and raise the nutritional values.
2. ADD ROASTED ONIONS. When you put your chicken or joint in the oven, put a couple of onions in with it and drizzle with olive oil. (Halve the onions if they are very big.) In an hour of so, they will be soft and starting to brown. Remove them from the roasting dish and allow the meat to continue to cook.
Make up the stuffing per the instructions with boiling water, and then stir in the onions. They should be soft enough to break up as you stir them in, but keep the pieces big.
The onions give a beautiful sweet juciness and texture to the stuffing.
The roasting the onions also gives a great flavour to the meat juices in the roasting tin.
3. COOK THE STUFFING SEPARATELY.
Unless you are Hugh Furry Whatsit, do not stuff the chicken, turkey whatever. It is high risk, because it changes the cooking times completely, and unnecessary.
The idea of cooking the stuffing with the meat is too allow the stuffing to become infused with the fats and flavours of the meat. You can do this anyway by stirring in some of the meat dripping and juices into the stuffing instead of the butter, which is recommended in the packet instructions.
4. ADD EXTRAS - BE CREATIVE. My favourites are grated apple or freezed dried chestnuts. Some people add sausage meat, but I never do. I cook the sausages separately, so that those who don't like sausages etc can still eat the stuffing. A good stuffing can suffice as the vegetarian option for someone who doesn't fancy the meat (though you may have to omit stirring in the meat juices as recommended above.)
5. BAKE FOR 25 mins. The packet says you can roll into balls and cook on a tray. I don't do this, as it may make it rather dry. Use an overproof dish, cook along side roast potatoes until brown top but moist under neath. The chunks of onions sticking up and caramalising looks fantastic.
And that's it - fantastic customised stuffing from a basic PAXO mix.
Paxo Sage and Onion stuffing
This stuffing has been in operation for over 100 years with many varieties to choose from, they bring out the true flavour of these ingredients when added to chickens turkeys and soups.
Added to soup it gives them a savoury tasty flavour which enhances a simple chicken or vegetable leftover broth.
The cooking guides are on the side of each packet and vary accordingly to the type of oven you have and the way you wish to prepare the stuffing.
Now my favorite ways are to put sufficient water previously boiled in a bowl with the mixture to make a firm but pliable dough like substance and then when hand hot you can stuff the chicken or turkey, piece of pork lamb or other alternative meat and fasten with string to contain it within the meat.
Coat the outside with a drizzle of oil and cover with foil and cook in the oven for the required time. Juices of chicken duck turkey or goose running clear and feels like the meat is thoroughly cooked through or the pork lamb or beef is done to the required cooking times.
Should you be lucky enough and have a meat thermometer then gauge your cooking time by this method.
There is an alternative method of cooking Paxo too, and this is by using a basin which the paxo was made in which is ovenproof and smoothed over and buttered on the top and cooked in the oven for around 10 to 20 minutes on around 200` or gas mark 7 untio golden in colour and not too dried out. Or you can lay out5 balls of stuffing and cook until again golden brown or not overcooked.
The Microwave is a quick and efficient method of cooiking taking a matter of minutes depending on the type of microwave you have.
This is my views for the various types of stuffing you can buy as to what meat goes better with them.
You may have your own preferances but this is what I like.
Sage and Onion for chicken
sage onion and garlick for turkey
parsley thyme for pork
sage and onion with apple for pork
sage onion and lemon for lamb and duck
rosemary and thyme for lamb
There is a Cranberry one which comes out around christmas which is also good for turkey and goose
Also there is a flavour with chestnuts in for those nut lovers out there.
The box is generally dark blue with a cloudy heart shape at the top with pax written in yellow with a spoon of stuffing also on the box.
The usual guidelines for nutritional valuesa on the back of the package. The packages vary in sizes and triple packs in some cases.
I usually go for the 170g size which serves up to 8 - 10 people apparently but if you have a healthy family I think that would be a bit stingy.
This is so much easier than standing for hours making your own versions of stuffing and to be frank you would be hard pressed to beat this version.
and with busy mums everywhere who wants the hassle anyway?