Christmas Dinner Recipes |
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| Christmas dinner has always been the highpoint of Christmas Day.
The Christmas Dinner is undoubtedly the main event of Christmas day and is often eaten together with the entire family. The meal in many ways resembles the typical Sunday meals which also involve the entire family, however the food at the Christmas meal is of a decidedly higher and better quality at the Christmas dinner. It includes such rarities as the Pigs in Blankets and many different kinds of mashed and roast potatoes.
Christmas dinner's most famous feature is the turkey which occasionally is not only eaten but also makes up a centerpiece on the table. Take a look at these authentic Christmas Dinner Recipes. |
Roast Christmas Turkey
For Christmas, turkey is traditionally served with winter vegetables including roast potatoes, Brussels sprouts, and parsnips.
In the Northern rural areas of Britain, Cranberry Sauce is the best accompaniment to the Turkey, primarily because wild cranberries grow in abundance in this region. Bread sauce is more popular in other areas because Cranberry is rather difficult to find. However off late, Cranberry sauce has been produced commercially and therefore it's popularity has risen in these areas as well. This recipe is perfect for a traditional Christmas dinner.
Ingredients-:
- 1 quantity of bread and tarragon orange stuffing
- A 4 kilogram turkey
- 2 tablespoon olive oil
- 4 sprigs of thyme, finely chopped
- Salt and freshly ground black pepper
- 1 large brown onion, cut into 6 pieces
- 1 large carrot, diced
- 2 tablespoon brandy
- 1 cup dry white wine
- 2 cups chicken stock or water
- 2 teaspoon corn flour mixed with 2 tbsp water
- 2 tablespoon chopped parsley, tarragon or basil
Directions-:
- You may wish to cover the turkey breast with thin slices of bacon to keep it moister and for extra flavor. Preheat oven to 150°C.
- Place three-quarters of the stuffing inside the clean, empty cavity of the turkey. Place remaining stuffing in the wishbone cavity under the skin and neck. Truss the thighs with kitchen string to hold the stuffing inside.
- Mix olive oil with thyme and a little salt and pepper and brush turkey with it. Place turkey on its side on an oven rack placed in your largest roasting tray. Roast in preheated oven for about 45 minutes then turn onto the other side. Add onion and carrot to roasting tray and roast for a further 45 minutes. Turn turkey onto its back, baste with cooking juices and cook for a further 30-40 minutes.
- Transfer turkey to a large serving dish; cover with foil and leave to rest for at least 15 minutes or until ready to serve.
- Meanwhile, drain fat from roasting tray and place tray on medium heat on top of the stove.
- Add brandy and stir with onion and carrot. Add wine and bring to the boil. Add stock, bring to a simmer and simmer for five minutes. Strain sauce into a small saucepan, discarding onion and carrot. Bring sauce to the boil then whisk in diluted corn flour to thicken sauce. Season with salt and pepper and stir in parsley.
- Detach turkey legs. Thinly slice the breast then cut the thighs and drumsticks into small pieces. Pour a little gravy into a roasting tray. Place slices of turkey breast in tray and top with some stuffing. Then arrange pieces of thigh and drumstick on top. Spoon more gravy over and cover with foil. Reheat in preheated oven at 150°C for about 25 minutes.
Cranberry Sauce
Cranberry sauce is often eaten in conjunction with turkey for Christmas dinner. Try this delightful and simple recipe.
Ingredients-:
- 2 cups fresh cranberries
- 1/2 cup apple or orange juice
- 1/2 cup honey
- 1/2 grated orange rind
Directions-:
- Mix cranberries, juice, and honey in a pot. Cook on low heat for about 5 minutes, until cranberries pop. Remove from heat
- Stir in orange rind and 1/2 cup of whatever you like (see below).
- Let cool at room temperature, then refrigerate or can.
Make-Ahead Mashed Potatoes
Mashed potatoes are a traditional part of the Christmas Dinner. They are extremely easy to make too. This wonderful recipe for Christmas Mashed potatoes can be made up to a week in advance. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover, and refrigerate.
Ingredients-:
- 15 medium (5 pounds) potatoes, peeled and quartered
- 6 ounces cream cheese, room temperature
- 1 cup sour cream
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 egg whites, slightly beaten
- 1 tablespoon butter or margarine
Directions-:
- Spray a large casserole dish with vegetable-oil cooking spray. In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Dot with butter or margarine. Cool slightly, cover, and refrigerate.
- Preheat oven to 350 degrees. Take potatoes out of the refrigerator 30 minutes before baking. Bake, covered, 40 minutes or until steaming hot in center. Remove from oven and serve immediately.
Christmas Pudding
Christmas pudding is the dessert traditionally served on Christmas day in Britain and Ireland, as well as in some Commonwealth countries. It has its origins in England, and is sometimes known as plum pudding, though this can also refer to other kinds of boiled pudding involving a lot of dried fruit. Try out this fabulous Recipe.
Ingredients-:
- 6 oz plain flour
- ¾ oz cocoa powder
- 1½ level teaspoons mixed spice
- ¾ level teaspoon ginger
- ¾ teaspoon cinnamon
- Crumbs from 4½ large slices fresh white bread - 6oz
- 6oz finely shredded suet
- 6oz soft brown sugar
- 1½ lb. dried mixed fruit
- 4 large beaten eggs
- 1½ level tablespoons black treacle
- 7½ tablespoons warm tea for mixing
- 1 grated carrot (about 6 inches by 1 inch)
- 1 apple diced
- Juice of 1 lemon and grated rind
Directions-:
- Grease the pudding basins. The inside bottom is very important in order to get a good release when cool. Use lard, and don't spare it - better too much than not enough.
- Sift flour, cocoa and spices into bowl. Add crumbs, suet, sugar and fruit. Fork in remaining ingredients. Mix thoroughly to combine.
- Put into greased basin to approximately ½ inch from the top.
- Cover securely with double thickness greased foil, making sure it comes well over the edges of the basin. Tie around with string, looping over the top two or three times to form a handle. Trim off excess foil (not too close).
- Steam steadily in large pan of boiling water for 5 hours, topping up pan with extra boiling water about every hour.
- The water should reach about ¾ of the way up the basin.
- Do not allow pan to boil dry.
- Remove foil cover and allow to cool (still in basin) for ½ hour.
- To turn out of basin, put a plate over the top, invert and shake. If you greased the basin well enough, the pudding will fall out on to the plate.
- Leave to cool for several hours. Wrap in foil. Store in fridge until needed.
- To serve, put into greased basin (as before), cover with greased foil and re-steam for 1½ hour.
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