Paxo, the sage and onion stuffing for the roast

A recipe from 1901

Paxo was created in 1901 by John Crampton, a butcher from Manchester. His mixture of breadcrumbs, sage and onion became the standard stuffing for British roasts.

How to use it

Mix the preparation with boiling water, and optionally a little butter. Let it swell for a few minutes, then:

• we stuff the poultry;
• or we shape balls, the stuffing balls, which cook in the oven alongside the roast.

It accompanies roast chicken, Christmas turkey and pork, along with gravy and vegetables for Sunday roast.

See the Cooking Aids section.