Cooking instructions

1. In a large bowl combine the ​breadcrumbs with the dry sage,parsley, oregano, smoked paprika, white pepper, onion and garlic powder.
2. Mix in the baking powder and self-rising flour. 
3. Pre-heat your oven to 220°C, fan over to 200°C, Gas mark 7.
4. Add 200ml of boiling water to you bowl, mixing well. Add a large knob of butter if desired. 
5. Leave to stand for 5 minutes then add 500g of pork sausage met, 20g chopped chestnuts and 20g of dried cranberries, mix well. 
6. Place the stuffing into either an ovenproof dish or alternatively form into stuffing balls on a greased baking sheet.
7. Bake for 25-30 minutes until piping hot. 
8. Serve alongside your festive roast.

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