Hogwarts Christmas Roast Dinner Recipe | My Harry Potter Kitchen (Recipe #56)
Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we created a Hogwarts House inspired Homemade Fudge recipe!
If you're thirsty for more Harry Potter recipes the be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you get an alert every Magic Monday when there's a brand new episode of My Harry Potter Kitchen!
We're back at Chapter Twelve of the Philosopher's Stone - 'The Mirror of Erised' for our next recipe
"Harry had never in all his life had such a Christmas Dinner"
Christmas at Hogwarts is in full swing and we're kicking off this mini feast with my twist on the traditional Christmas Dinner!
This Harry Potter inspired Christmas dinner contains all the best bits from a traditional roast dinner with a few magical additions. While the lightning bolt stuffing may be the visual standout - each individual element has something special to offer!
Hogwarts Christmas Dinner Ingredients:
For the Christmas Turkey
Turkey (boneless crown joint)
salt and pepper
1 tsp rosemary
1 tsp thyme
4-5 cloves of garlic
¼ tsp mixed spice
For the Christmas Vegetables
200g baby carrots
200g baby potatoes
100g Brussel sprouts
mixed herbs and spices
For the Christmas Stuffing
4 sage leaves
salt and pepper
For the Christmas Turkey Gravy
stock from the turkey
(roasted) garlic cloves
2 tbsp cornflour
salt and pepper
½ tbsp Worcestershire sauce
½ tbsp tomato puree
Harry Potter Christmas Dinner Recipe Method:
To begin, create a compound butter to season the turkey by adding the butter, salt, pepper, rosemary, thyme, garlic, mixed spice and orange zest into a bowl. Work together until well combined.
Generously coat the turkey with the butter both on top and under the skin. Slice the oranges and place at the bottom of a roasting dish. Place the turkey on top and cover with cling film. Chill in the fridge overnight or for at least 4 hours.
Remove the turkey from the fridge 1 hour before roasting and preheat the oven to 180c. Once ready bake the turkey for 1.5 hours (check the weight to make sure this works for your turkey size) and baste with the juices at regular intervals.
While the turkey is cooking, wash and roughly chop the potatoes, carrots and parsnips along with the onion and garlic. Add into a roasting dish and drizzle with olive oil. Season with salt and pepper and toss gently. I've also drizzled honey over the parsnips and carrots. Roast for 25 minutes.
After 25 minutes add the Brussel sprouts in, seasoned with salt, pepper and chilli flakes.
To prepare the stuffing dice the onion and finely chop the sage. Add butter into a hot pan and fry off the onions and sage for 2-3 minutes. Season with salt and pepper.
Add the breadcrumbs, egg and onion mixture into a bowl and stir until well combined. Season with additional salt and pepper if needed. Grease a baking tray and then shape the stuffing into lightning bolts. Bake at 180c for 15-20 minutes
To make the gravy you'll need the stock from the bottom of the turkey and the onions and garlic from the roast vegetables. Place a frying pan on a medium heat and add in the onions and garlic.
Breakdown the vegetables and add in the Worcestershire sauce and tomato puree. Use the stock to deglaze the pan and stir as the mixture begins to boil. Make a quick slurry with the cornflour and some cold water before pouring into the gravy. Keep stirring as it thickens and then add in any additional water or cornflour to get your desired consistency.
Plate up and enjoy!
Now that's what I call a Christmas feast!
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!