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  1. Remove your stuffing from the packaging and place into a large bowl.
  2. Wrap in a sheet of buttered tin foil, rolled into a shape that resembles a Christmas cracker, and roast alongside your roasting joint.
  3. Check the stuffing is thoroughly cooked by piercing with a fork - the juices should run clear.
  4. Alternatively, check the core temperature using a meat thermometer, which should be a minimum of 72°C.
  5. Simply unwrap when done, brush with a little reduced meat stock and slice into thick slices