The most impressive stuffed bird Cully & Sully have come across is a turkey. It was stuffed with a goose, chicken, pheasant, partridge, pigeon squab, Aylesbury duck, Barbary duck, poussin, guinea fowl, mallard and quail, with herb and fruit stuffing. I’m afraid we don’t have a recipe for this on our website but if you try it, send us the recipe!
For best results we strongly recommend cooking in the oven:
1) Oven cooks from chilled, Remove sleeve and film
2) Place in a pre-heated oven at 190'C/Fan 170'C For 30-35 minutes
3) Ensure food is piping hot throughout before serving.
If you're in a hurry-pop onto a microwaveable plate or bowl and cover. Cook at 800w for 6 minutes.
All appliances vary, these are guidelines only. Do not reheat.
Suitable for home freezing, use within one month. Defrost before use.
Potato (34%), Chicken Breast Pieces (24%) (Chicken, Water, Cornflour), Water, Double Cream (Milk), Onion, Butter (Milk), Mushroom (3.1%), Single Cream (Milk), Cornflour, Chicken Stock (Chicken, Yeast Extract, Salt, Chicken Fat, Water, Lemon Juice Concentrate, Muscovado Sugar, Onion Powder, Leek Powder, Natural Black Pepper Flavouring, Sage Oil), Salt, Lemon Juice, Parsley (0.18%), Chives (0.14%), Garlic Puree, White Pepper, Black Pepper, Thyme (0.02%).
per 400g Pack
CULLY’S BUTTERED CABBAGE
To cook really tasty cabbage, cut it into strips by first quartering it and cutting out the stalk, then slice it across the grain. Now wash it and throw it straight into a saucepan with a knob of butter, salt and pepper. Cook on a high heat, stirring all the time until al dente. Serve immediately.