Christmas Dinner (preparing in advance)

Skint_Catt

Don't panic! Write out a timetable of what time everything needs to be cooked. If anything can be cooked in advance & can be kept warm/heated through at last minute do those first. Old fashioned I know, but I'm borrowing my Mom's hostess trolley - a lifesaver when there's a lot to cook & keep warm.
C xx

Mrs_Chip

Prepare your veg christmas eve - pots/carrots/sprouts etc can be peeled ans chopped/sliced. Keep pots in water, I put carrots
/sprouts into plastic bags.

I cook my roast - chook/beef/pork/ turkey -so that it is ready at least an hour before dinner is to be served - I cover in foil or a cloth and leave to rest. Meat is much nice for a long rest!

I roast spuds for about an hour so put them on to parboil 1hour 15 mins before dishup, they go in oven as meat comes out. Keep the water for gravy. Bung in oven for last hour.

20 mins before dish-up put veg pan on to steam - all mine go in the same pan and steam for about 10 mins. Make gravy with rested meat juices/potato water and veg water.

If I am doing yorkshires I make them ahead and bung them back in the oven for a few mins to heat through.

Any mashed veg (pots/swede/celerac) can be done ahead and reheated in micro.

The longest job with veg is peeling/prep - best save time doing that early then cooking fresh - and if you can steam in one pan its so much easier than juggling lots of pans.

daisiegg

Sausages in blankets oven cooked, spread them out on a flat baking tray and chuck in for around 30 - 40 mins. They are quite resilient - just bung them in when you're using the oven for something else and make sure you check on them.

Sausagemeat stuffing I would say closer to 45 mins than 30.

Enjoy! you will be fine!

daisiegg

Oh just meant to add...despite being half Scottish I have never heard of 'skirlie' so can't help you there, sorry - but others have!

ellies_angel

daisiegg wrote: »

Oh just meant to add...despite being half Scottish I have never heard of 'skirlie' so can't help you there, sorry - but others have!

its just like mealie (white puddings) I've never had skirlie made with suet its alway dripping or lard

wallbash

Don't panic.

Get the Roast Potatoes correct , you will be forgiven for any mistakes concerning the rest .

My tips for the perfect Roast potatoes.

Use floury potato. Select the largest possible. Cut them into regular sizes but with multi edges.
Par boil in salted water. Drain and leave uncovered to 'dry'
Hot oven , hottest oil possible ............ works every time.

Keith

I spent hours this afternoon making Jamie's gravy, I then decided it should be frozen and then defrosted on the 25th.

It ended up on the kitchen floor as I bagged it up.

It sucks to be me, good luck to you, there is always someone doing worse than you

esmf73

Hi there. First of all open a bottle. Thats what I'll do christmas morning. I'm prepping all my veg on Christmas eve after the boys are in bed and hoping that the turkey will defrost today!!

I'll put the sausages in blankets around the turkey / potatoes / parsnips for the last 30 mins. The sausagemeat - I'd mix with stuffing and either stuff the roast or put in a dfish and cook - maybe with a knob of butter for about 30 / 40 mins. Best thing is to get everyone who turns up to help.

ianbar0

just wondering how much you are all doing the day before?

i am about to do the pigs in blankets and stuffing, but what about roast pots and parsnips? i was thinking of par boiling and a bit of a roast today then re-roast tomorrow?

other jobs like a chic torte todo today, sausage rolls and having a go at scotch eggs all home made.

shebangs

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