Spill the beans... on cooking Xmas dinner for the first time

mummyroysof3

i use a joint that comes in a foil tray and frozen roast pots and parsnips

am cutting down on veg this year as we dont need 7 different types..peas,carrots and brussels for us plus pigs in blankets and stuffing

i find it helpful to write alist and get pots for mash and carrots ready in pans the night before

pinkie_pie

Last year was my first time cooking, fortunately just for myself oh and the kids. We'd had a couple of drinks, and spend ages trying to work out how to pull the turkeys neck out its bum, giggling non stop. The meal ended up about four hours late!

I too write detailed lists down to the exact minute so nothing can be forgotten, it also means you can snatch a few peaceful minutes to yourself *knowing* they're free!

We made our own last year but I think theres nothing wrong with pre-done gravy and some is lovely (had an m&s turkey one that was divine) or predone yorkies (we have yorkies with all roasts ) but my kids are not fans of the aunt bessies potatoes which we did use last year as I'm a little uncertain cooking roast potatoes so they won't be used again.

anniemf2508

i prep all my veg and stuffing the weekend before, portion and freeze, then all i've got to do is get them out the freezer xmas eve to defrost then bung in the oven as and when xmas day.

mummyyummy_2

anniemf2508 wrote: »

i prep all my veg and stuffing the weekend before, portion and freeze, then all i've got to do is get them out the freezer xmas eve to defrost then bung in the oven as and when xmas day.

what veg do you prep? im one of those 'on the day cooks' hence the post in the 1st place, this sounds very up my street but im scared ill serve up a big dollop of food poisoning on xmas day if i do this.
ive decided veg we are gonna eat is potatoes (roast & mash) sprouts, carrots....(trying to keep simple-ish) i wil be doing stuffing for the turkey too...so can these all be prepared in advance? thankyou

mummyyummy_2

snowedunderitall wrote: »

. We'd had a couple of drinks, and spend ages trying to work out how to pull the turkeys neck out its bum, giggling non stop. The meal ended up about four hours late!

haha gave me a laugh!! ) :j

mummyyummy_2

im liking all the 'write it down and organise' ideas....defo be doing this

mummyyummy_2

so Ive worked out the starters and puddings will be a case of take out of fridge/freezer....SERVE lol, just main is only worry...
I am planning on cooking turkey night before then leaving to cool with a tinfoil hat on overnight, slicing and serving...so all i need to stress over is veg/stuffing/gravy.....
which is best way to cook stuffing? make into balls and cook alone? or stuff in some part of turkey (which part and how)? ...oh yeh i forgot Ill have to do 100's of pigs in blankets, any tips on them....thankyou all very much )

nearlyrich

This is my first year off in 20 odd years of cooking for up to 20 people with 30 + for a buffet tea later, you can't beat writing a plan, I always got the butcher to write the exact weight of all the meat down for me. I have up to 3 tables and do a plate of sliced meat a big dish of assorted veg and a selection of seasonings for each table, makes it easy to get everyone eating at the same time, for 7 I would probably do 2 dishes of veg and send them each way round the table. Good luck but I am sure it will be fine.

nearlyrich

Pigs in blankets, streaky bacon wrapped round little chipolata sausages secured with a cocktail stick, I cook them on a flat tray in the hot oven and probably eat 10 before I serve them LOL. I make my own stuffing based on sage and onion which I cook in a loaf tin in the oven as everyone wants stuffing on the leftover meat butties for days after. If you are stuffing the turkey cavity make sure it's really cooked through as it can affect the cooking times.

anniemf2508

mummyyummy wrote: »

what veg do you prep? im one of those 'on the day cooks' hence the post in the 1st place, this sounds very up my street but im scared ill serve up a big dollop of food poisoning on xmas day if i do this.
ive decided veg we are gonna eat is potatoes (roast & mash) sprouts, carrots....(trying to keep simple-ish) i wil be doing stuffing for the turkey too...so can these all be prepared in advance? thankyou

Roast spuds: par boil until soft/floury, drain and then coat in melted duck/goose fat, leave to cool then freeze. To really save time, buy some of those disposable foil dishes, so just put the spuds in there, cling wrap and freeze.

Mash: cook pots as normal and mash....don't add butter or milk tho. Leave to cool then freeze. Once defrosted warm some milk and butter in a pan, add the mash and warm through.

Carrots: Can be sliced and frozen.

Parsnips: can be blanched and honey glazed before freezing.