Serves: 6-8

Ingredients:

• 170g Paxo sage & onion stuffing mix
• 1 medium onion, finely chopped
• 1 large stick celery, finely chopped
• 50g unsalted butter
• 425ml chicken stock (1 Knorr stock pot)
• 1 egg
• 30ml milk or Elmlea

Method:

1. In frying pan; Soften onion and celery in butter, over low heat. 20 mins.
2. In 11x8" Pyrex dish, empty dried Paxo mix.
3. Pour hot chicken stock into Paxo. Add onion and celery. Stir thoroughly. Cool for 10 mins.
4. In small Pyrex bowl; Beat egg and milk. Mix thoroughly into stuffing.
5. Stand for 20 mins. Fluff up with fork. Cover with foil.
6. Bake at 180°C / Gas Mark 6 for 30 mins.
7. Uncover, bake for 30 mins more.
8. Centre will remain moist. Corners and top will crisp up.
9. Serve with Clementine Carrots, Sprouts with Bacon and Chestnuts and Red Cabbage with Cranberries.