Do you guys make Paxo stuffing into balls or bake it in a tin like a cake?

33 comments

1. I like all food. ALL food.

   But I DO NOT like Paxo stuffing. It is revolting.

   I mean, it’s just flour with herbs:

   WHEAT Flour (with added Calcium, Iron, Niacin, Thiamin), Dried Onion (15%), Vegetable Oils (Palm, Sunflower), Salt, Dried Sage (1.5%), Dried Parsley, Raising Agents (Ammonium Carbonate, Sodium Hydrogen Carbonate), BARLEY Malt Extract. Allergy Advice: Contains: Barley, Wheat.

   What about that sounds nice? I would rather have a slice of toast.

2. Parents used to make it in balls but depending on how big the ball was it could turn out a lot of crunch and no flavour.

   I tip it into a bowl and add a knob of butter and extra seasoning, then add a chicken stock cube with hot water if its with chicken and mix and turn into oven dish, flatten out and cook in oven with a piece of tin foil over the top.

3. My mother stuffed it inside the chicken. That’s why it is called stuffing. We never had it with any other meats.

4. It’s better in lump form.

   It’s also good mixed into a white roux sauce (or cheese homepride if you’re lazy) with shredded chicken and topped with mashed potato to make a chicken and stuffing pie.

5. I’ve done balls but they were pretty dry I now do a pan of it instead.

6. Always fill the bottom of a glass dish and cook as a big slab.

   I do the same with sausage meat too with my roast dinners.

7. If you mix it half and half with sausage meat, _then_ make it into balls, you avoid the crunch-and-no-content problem.

8. Slabs are better for bread stuffing. Sausage meat stuffing is better as balls.

9. Sometimes balls, sometimes in a dish. All depends on my level of can be arsed.

10. There’s only two of us so we make it up in a ramakin. Would use a dish or small tray for more portions.

11. Like a tray bake. My Grandad loved it so much that my Grandma would have to make two trays, and he’d get his own, and he’d still try and steal mine! Lol

12. Not a vegetarian yet. I put it inside a chicken.

13. I make paxo in an oven proof white dish, love eating some before it goes in the oven though!

14. Balls because they look nicer and easier if you’re adding sausages to it too!

15. We don’t bake it at all because we prefer it soft, so it just gets rehydrated with a knob of butter.

16. Balls are a pain, because as you are using hot water to mix the contents it’s too hot to roll it into balls so you have to let it cool down. Also it’s difficult to make all the balls the same size so any smaller ones will be ready before the others, and if you don’t take those ones out they will be burnt on the outside.

17. I personally prefer it as balls, you get more crispy edges.

18. I put it inside the chicken. That’s where it’s supposed to be

19. In a dish with extra sautéed onions, S n P, and a stock cube, knob of butter. Yum

20. I Stick it in the chicken

21. It was right this very moment when I realised you’re not supposed to just mix with hot water and eat it like that…

22. We do it as balls.

    We also do it shoved right up the chicken’s jacksie.

    Both have their merits.

23. My mum always did it in a Lid of a Pyrex casserole dish. Rub the inside with butter. Full with paxo mixed as per instructions. Rough up surface with a fork for extra tasty crunchy bits. Bake for 35 mins. It’s only about 3/4” deep so it’s baked nicely and not too stodgy.

24. Usually stuff the meat if possible.

25. My wife was brought up in the UK but her mum is Greek (and dad is from Preston). Mil new stuffing was a thing but didn’t realised it needed baking after the hot water was added. And neither did my wife. When we cooked our first roast this caused me some confusion, I tried it but did not like it. 30 years on and I’m still not sure she doesn’t prefer boiled to baked (balls or flat, I don’t mind either).

26. I make it in loaf tin and slice it as I hate rock hard stuffing and I seem to overcook them if I do the balls.

27. We just make it in a tin with a bit of butter and eat it without baking at all, animals.

28. Sometimes balls but generally just out of the bowl, depending how we feel that day and have much we can be bothered with

29. Bake it in a tin (except for at Christmas, then I do both tin-cake, AND balls). I like that it has a crispy top but is soft underneath. Balls are too crunchy.

30. My wife makes the best stuffing and I’ll fight anyone who differs. When I say fight I mean invite you round to try some and be really nice to you.

    Paxo stuffing mix
    Cranberries
    Sausage Meat
    Other magical stuff only my wife knows

31. If I’m in a rush balls fried otherwise I make a loaf shape and wrap in greaseproof and foil

32. I find the fluffiness to crunch ratio is all off with the balls.

33. It all depends on what texture you’re looking for, I like it crunchy almost all the way through so a thin layer in a tin is great for this