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
Fire up your wood fired oven to it’s optimum temperature and allow the oven to cool to around 200 ° C.
In the meantime, in a regular frying pan, fry off the onion and garlic in the butter until the onion is translucent.
Next, simply add the remaining ingredients to the onion into a large bowl (sausage meat, soaked cranberries, breadcrumbs, herbs and chestnuts) adding in enough beaten egg to bind the ingredients together. Stir thoroughly or get stuck in and use your hands!
Line a cast iron/high heat loaf tin with the streaky bacon rashers and spoon in the stuffing mixture.
Move the embers to the side of the oven chamber and place the tin inside the oven and place the oven door in the doorway to create a baking environment (check out our cooking techniques guide for more info). Bake the stuffing for 40-50 minutes until the sausage meat is cooked through. You can cook the loaf up to 2 days in advance of the big day.
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.
Cut the loaf into slices (serves about 8) and serve alongside your roast!