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