Paxo Sage & Onion Stuffing forms an essential part of any British Sunday roast. It is good value, easy to prepare and tastes great alongside all types of meat whilst also being suitable for vegetarians.
One of Britain’s best-selling products, this stuffing can be simply mixed with hot water and literally stuffed into poultry, or cooked separately in a baking tray to add that perfect touch to a roast dinner.
This product serves 4-5 people.
One of our Paxo branded products.
Contains Barley, Contains Wheat.
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 Carbonate, Sodium Hydrogen Carbonate), Barley Malt Extract.
Lifestyle / Additives
- Free From Artificial Colours, Free From Artificial Preservatives.
- Suitable for Vegetarians.
- Storage Type: Ambient.
- Store in a cool, dry place. For Best Before End see side of pack.
- Pack Type: Box.
I can't not give this 5 stars. Paxo is the best brand for sage and onion stuffing. I've never tried making this at home from scratch only ever used packet mixes. Some people actually stuff the chicken or turkey or whatever takes your fancy with this but I prefer to make small stuffing balls out of it. If I'm short for time or just feeling a little lazy then I simply make it in a small baking dish. There are different sized packets. For me, this one is ok for about 4 people, no more.
This stuffing by far beats the Canadian bread crumb stuff they have here I just don't get the appeal. I cannot find Paxo anywhere in Canada so here I am. My order arrived with 2 very small packets which I think was a substitution but it was still good value and means I have one packet that is still sealed and fresh. I love Paxo I literally could eat it on its own
This stuffing always appeared at Christmas dinner in my childhood, and I still buy it every Christmas many years later in fact, it's my favourite part of Christmas dinner. It is quick and easy to prepare just mix with boiling water, shape and put in the oven and tastes great both hot and cold. Inimitable herby taste.
This stuffing is just wonderful with roast chicken or roast pork. Just mix with boiling water and a big knob of butter for extra richness then shape into balls and roast in the oven. They come out soft and squidgy on the inside and wonderfully crisp on the outside. Also good to add to a chicken stew to make a nice thick herby sauce.
An old favorite. Sunday lunch or Christmas Dinner would not be the same without it. Not ever seen here in Portugal but everyone loves it in my new Portuguese family and the kids take third and fourth portions always. I order a dozen packs at a time. Better than running the risk of a dozen strange little packs in a case at customs I found.
Sage and onion has to be my favourite, Just add hot water stand for a while then stuff chicken or bake in a pan, shame on me I have to admit that I prefer this to my homemade recipe. I often sprinkle some into the gravy without prepairing a batch, gives great flavour.
Christmas just wouldn't be Christmas without some stuffing and Paxo really is a simple way to make this staple. In my eyes it is also a fabulous accompaniment to any chicken meal and essential in sandwiches with any poultry. Paxo can be quickly made in minutes without the need of an oven, freeing up vital oven time when needed.
Paxo sage and onion stuffing... nothing quite like it. I've made my own stuffing before but I can't get the intensity of flavour that Paxo gives. Our Christmas turkey has the Paxo magic and to be honest, it's the stuffing we all fight over. We add a big pack to around a kilo of twice minced best pork, a few eggs, and a good grind of nutmeg. I also like to use the giblets but birds over here don't come with innards.
Paxo is wonderful! You have to try it with a roast dinner of chicken or turkey, or even pork chops. You just pour a packet into a bowl and add hot water to mix to a moist, not dry, consistency. We add sausage meat to ours and mix together, put in a greased baking tin and bake for half an hour or until crisp on top.
You can also make into balls and bake. One other tip when making homemade sausage rolls is to add the equivalent of quarter of your weight of sausage meat as Paxo and mix which provides that lovely herby flavour from the Paxo. Yummy.
I recently tried this Paxo Sage and Onion Stuffing.
It has very simple instructions, even for a cook of my caliber.
The way I prepared it was inside a chicken. It has a great taste but I feel that this way was probably not the best as it was still quite soft, popping it under the grill for a few minutes gave it that crispiness that it needed.
In future I will simply put it in the oven but not inside the bird.
When it comes to stuffing, there is nothing like PAXO. When I grew up, it was a staple for the Sunday Roast, and for sandwiches. Compared to stuffing here in the USA, which is really nothing more than a boring high calorie bread bulk with a few spices, Paxo has taste and leaves you wanting more. As I said, it is great on Chicken and Turkey sandwiches too.
I was looking for the brand "Stove Top" stuffing for our Thanksgiving holiday that we were celebrating in another country as expats. I was glad to find Paxo and purchased several boxes. While we didn't find it as fluffy as the brand we usually purchase in the United States, it still tasted good and helped us feel a sense of home even when oceans away. Since then, I have also used it in meatloaf and meatballs for added flavour and it is delicious.
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