SPI154Chef William Sage & Onion Stuffing-1x3kg
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Chef William Sage & Onion Stuffing-1x3kg

SPI154

Chef William Sage & Onion Stuffing-1x3kg

Chef William Sage & Onion Stuffing-1x3kg.
Vegan
Vegetarian
United Kingdom
Collection:
£6.99
Delivery:
£7.99

Ingredients

Ingredients: Breadrusk (Wheatflour (Calcium Carbonate, Iron, Niacin, Thiamine), Yeast, Salt). Dried Onion (5.5%), Salt, Rapeseed Oil, Dried Sage (0.6%), Dried Parsley, Sage Extract (Contains Salt, Herb Extracts).

Nutrition values

Nutrition Values
(per 100g/ml)

Energy (KJ)
1416

Energy (KCAL)
334

Fat (g)
3.50

- of which Saturates (g)
0.75

Carbohydrate (g)
67.14

- of which Sugars (g)
3.40

Protein (g)
8.55

Salt (g)
3.76

Allergy advice

For Allergens, See Ingredients In Bold.

Usage info

To stuff meat or poultry, add 1 litre of boiling water to 340g of stuffing mix. Stir well and allow to stand for 15 minutes before use. To serve separately, make up in the usual way and stand for a few minutes. Place in an ovenproof dish and bake for 15 - 20 minutes at 220°C or gas mark 7.

Storage & size

brand
Chef Williams

origin
United Kingdom

storage
Store in a cool, dry place, free from the risk of contamination and ingress of moisture.

net weight
3kg

collection unit price
£2.33 per kg

delivery unit price
£2.66 per kg

size or cut
1x3kg

quantity per layer
28

pallet quantity
140

dimension
49 x 9 x 23cm

DISCLAIMER

The above information has been prepared to assist in the selection of your purchase.

Whilst we have taken great care in preparing these details and believe that they are accurate our suppliers may vary the ingredients or contents of the product at short notice without notifying JJ Food Service Limited. We therefore strongly advise that you read the product packaging and labels prior to use.

If you do require more precise ingredient and content information you should consult the manufacturer, whose contact details will appear on the packaging or labels. For JJ Food Service Limited branded products please contact our JJ customer service department on