Welcome to the third and final part of Stone Bake’s Christmas Guide! In this final instalment, we have some snippets of our wood fired recipes for all the key components to your Christmas roast dinner. We hope it helps you out on the big day 🙂
Stone Bake’s Wood Fired Christmas Dinner
Wood Roasted Cranberry, Chestnut & Pancetta Brussels Sprouts
You either love them or hate them but it just isn’t quite Christmas dinner without them! So here’s a recipe to make them a delicious accompaniment to all those festive goodies in your Christmas spread!
This recipe is very simple and involves roasting the ingredients together in your wood fired oven. You then simply remove once the sprouts are glazed and slightly browned and the pancetta is crisp – Christmas wood fired veg perfection!
- 100g of fresh cranberries
- 100g chopped chestnuts
- 100g chunkily sliced pancetta
- 1 tbsp olive oil
- 140g butter at room temp
- 1kg fresh brussels sprouts, trimmed of outer leaves
Wood Fired Chestnut, Cranberry and Bacon Stuffing Loaf
This recipe is the ideal accompaniment to any roast dinner but this recipe in particular is super festive, complimenting your roast turkey at Christmas perfectly! What’s more, this stuffing loaf is nice and easy to serve because it can be sliced up!
- 100g dried cranberries that have been soaked in 50ml of port for 1 hour
- 1 small onion, finely chopped
- 50g butter
- 2 garlic cloves, minced
- 450g sausage meat
- 140g breadcrumbs
- A sprinkling of your favourite fresh herbs, finely chopped
- 140g cooked chestnuts roughly chopped
- 1 medium egg lightly beaten
- 10 streaky bacon rashers
Just before you are ready to serve, turn out the stuffing loaf and place on a cast iron baking tray/dish so the bacon is on top. Place back in your wood fired oven, this time at a slightly higher head of 250 ° C for 10-15 minutes to heat the stuffing through and crisp off the bacon.
Christmas Wood Fired Roast Potatoes
Roast potatoes to turkey is like salt to pepper – they are the two key components of any Christmas dinner! This is Stone Bake’s guide to the perfect wood fired roast potatoes.
Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. Roast until golden brown and crisp – CHRISTMAS DINNER HEAVEN!
- 3 cloves garlic
- 4 Sprigs of fresh rosemary
- 100g Parmesan
- 5 tbsp olive oil
- Pinch of grated nutmeg
- 2 tsp of plain flour
- 8kg potatoes cut in half or quartered if large
Wood Fired Christmas Turkey
The turkey is the King of Christmas roast dinner, the icing on the cake, the piece de resistance and this is how you do it wood fired – MERRY CHRISTMAS STONE BAKERS!
- 1 Large Turkey
- 1 Large white onion
- 1 Whole lemon
- 4 Cloves Garlic
- 4 Rashers Smoked Bacon
- 1 Small bundle of fresh thyme
- 1 Small bundle of fresh rosemary
- 2 Tbsp Olive Oil
- Sea Salt
- Fresh Cracked Black Pepper
Place the bird on an elevated roasting rack breast side down in your wood fired oven. When the skin on the topside of the bird has been sufficiently browned, flip it over place the bacon over the breast of the turkey and put back in the oven.
Well there you have it Stone Bakers! For the full recipe instructions for each dish make sure you look at our recipe page on the website over the next few weeks leading up to the week before Christmas – each one will be posted on the dates stated under the recipe snippet above!
Here’s to a very merry wood fired Christmas folks!
Please be sure to share your photos with us if you decide to take on some wood fired Christmas cooking in your oven over the festive period – we’d love to see it! Facebook/Tweet us or email us on firstname.lastname@example.org.