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Aunt Bessie's 12 Sage & Onion Stuffing Balls 310g

If you want to add the finishing touch to a meal but youre running short on time, then its got to be the Aunt Bessies Sage and Onion Stuffing Balls. Its time to spice up your Sunday roast! Aunt Bessies stuffing is made with only the finest ingredients. Formed with breadcrumbs, onion and herbs, these frozen stuffing balls are packed full of flavour and suitable for vegetarians. Its a win-win situation! No prep but tonnes of flavour, this stuffing is ready in just 25 minutes. Smoothe in your favourite gravy and youve got the perfect side dish to your roast. Simple really. When you want to add a finishing touch to a meal but youre short on time. Just pop these Sage and Onion Stuffing Balls in the oven and youve cracked it! No preparation but tons of flavour, its that easy.

Aunt Bessie's 12 Sage & Onion Stuffing Balls 310g
£3.65
£3.28
0 x

Description

Real good food in just 25 minutes made properly Suitable for vegetarians



Nutritional Information

Per 100g (as sold)Per stuffing ball (26g)* (oven baked)
Energy 1010kJ/240kcal302kJ/72kcal
Fat 6.8g2.0g
of which saturates 2.3g0.7g
Carbohydrates38g11g
of which sugars 1.5g<0.5g
Fibre 1.1g0.3g
Protein 5.8g1.7g
Salt 1.6g0.47g
*This pack contains approximately 12 servings



Alcohol Information



Ingredients

Onion (25%)
Water
Vegetable Margarine (Non-Hydrogenated Palm and Rapeseed Oil, Water, Salt)
Salt
Sage
Parsley
Raising Agent: Sodium Bicarbonate
Pepper
Dried Breadcrumb (Wheat Flour, Water, Yeast, Salt)
Wheat Bran



Dietary Information

Contains Wheat



Manufacturer

Birds Eye Limited, Freepost ADM3939, London, SW1A 1YS. Birds Eye Ireland, Monread Rd, Naas, Co. Kildare, W91 HE67, Ireland.



Storage

Store in a freeze at -18°C or colder. Do not refreeze once defrosted.



Disclaimer

The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change. You should always read the label before consuming or using the product and never rely solely on the information presented here.
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