Food Building a Christmas dinner menu

This year, my mom is coming into the country for Christmas and I have the honour of cooking her Christmas dinner. Now I want to blow it out of this world, my brother, my cousin and her family are coming and I might invite some of my friends that are from other provinces that are alone to come as well...

And I am curious what amazing recipes anyone could help me out with.

Here's what I'm thinking:

Turkey- my brother really didn't season his turkey at all, I think a slight wisp of something would elevate the taste of the turkey. He said he continually basted it in butter, which is fine by me.
Stuffed Pork Tenderloin- my cousin made this once for me and I loved it, I just need a recipe, I don't mind looking online but I need some hard concrete evidence from someone who's tried it and got it right.
Candied Carrots- yet again, another favourite of the family...
Mashed Potatoes- hard to screw these up...
Squash- I do not like squash at all, my cousin just cooks it and puts brown sugar on it...
Yam- another classic I cannot eat, something good other than my step-moms usual just mashed yams...

I know I've got some of the basics here but I want a few "unique" not frequently used recipes... something not in the meat department and something uniquely Christmas for dessert, I think I'll make three different pies, Apple, Pumpkin, and Cherry.... Cherry for myself.... but I'm thinking of short bread cookies and/or ginger bread cookies, one of my favourite memories of Christmas is all of the desserts.... also.... would appetizers be appropriate? And which ones would work best? Anything would help, I'm starting early because my work travel schedule is going to be nuts up till about a week before Christmas.... I'm also fine with making more of the desserts before hand and freezing them till the 25th, anything I can do beforehand would benefit and cut down on the stress on the 25th.

 

I do a Thanksmas dinner every year. It's a big deal and it's been getting bigger every year. The key to making a big dinner like this is organization. Make a plan before hand. I spend a tonne of time on menus, grocery lists and organization charts (cooking times and prep). On the days leading up to and including the big day, there are recipies stuck up on the cabinets and a big schedule posted.

1) Make as much in advance as you can (pies, some prep, casseroles, etc.).
2) A large Turkey needs to rest after you take it out of the oven. Some chefs say to rest it as long as you took to cook it. I am more of the mind that 30-60 minutes resting is good. This resting time give you plenty of time to warm your casseroles (assuming you only have one oven).
3) The key to a great Turkey, is not cooking by time. Get a thermometer. Cook it until the thermometer inserted into the deepest part of the thigh reads around 160F. The USDA recommends that it be 165F but it will continue to cook while it rests and will come up to 165-170 while it rests.

I have a recipe that I've been using for years and it never fails. If you are interested, let me know and I'll post it.

 

I'll love any recipe
--- merged: Oct 14, 2011 2:08 AM ---
yeah I figure organization might help me out best, I'm the king of organizing stuff and I figure I can micro manage my way through this meal, hence why its months in advance and I want to get it all organized beforehand.

 

This recipe calls for putting the stuffing in the Turkey. I don't do this anymore. I make the stuffing in a separate casserole. The problem with stuffing the bird is that in order to get the stuff to the temperature where it's cooked requires that you over cook the rest of the bird. NOTE: with no stuffing things cook faster. I think it knocked almost an hour off my cooking time last year.

The issue with the cheesecloth on the breast is two-fold. 1) White and dark meat cook at different speeds. The white cooks faster than the dark and by the time the dark is cooked the white is overcooked and dry. Insulating the breast with the cheesecloth slows the cooking of the breast. 2) flavour! the wine and butter held close to the breast = flavour.

Roast Turkey with Stuffing (originally from Martha Stewart)

Ingredients
Serves 12 to 14

• 1 fresh whole turkey (20 pounds) , giblets (the heart, gizzard, and liver - reserve for Giblet Stock) and neck removed from cavity, rinsed with cool water, and dried with paper towels
• 1 1/2 cups (3 sticks) plus 4 tablespoons unsalted butter, melted, at room temperature
• 1 bottle dry white wine (I used a Savignon Blanc)
• 2 teaspoons salt
• 2 teaspoons freshly ground pepper
• 1 parsnip, peeled and quartered
• 1 onion, peeled and quartered
• 2 stalks celery, cut into 4-inch pieces
• 2 carrots, peeled and cut into 4-inch pieces
• 1 small head celeriac (about 1 pound), peeled and quartered
• 1 white turnip, peeled and cut into small wedges
• Stuffing

Directions

1. Remove turkey from refrigerator and let stand for 2 hours at room temperature.
2. Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter-and-wine mixture, and let soak.
3. Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably -- do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Fold neck flap under, and secure with toothpicks. Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Rub turkey all over with the softened butter.
4. In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper. (I didn't use the roasted vegetables when I did this as I was making other vegetables. I just put the bird on a rack in a roasting pan. I would imagine that adding the vegetable would add flavour to your drippings).
5. Lift cheesecloth out of liquid, and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter-and-wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours (only 1 1/2 hours more if you aren't stuffing the bird), basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack. (I found I was short of basting liquid so I just made some more of the butter and wine liquid as needed)
6. After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter-and-wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook another hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil.
7. After fourth hour (an hour sooner if you aren't stuffing the bird) of cooking, insert an instant-read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 160 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 160 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes.
8. When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes (I rest for up to an hour). Make gravy using the vegetables while the turkey rests.

Stuffing
Ingredients
Makes 12 cups

• 12 tablespoons unsalted butter
• 4 onions (2 pounds), peeled and cut into 1/4-inch dice
• 16 celery stalks, cut into 1/4-inch dice
• 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
• 6 cups homemade or low-sodium canned chicken stock
• 2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes
• 2 teaspoons salt
• 4 teaspoons freshly ground pepper
• 3 cups coarsely chopped flat-leaf parsley (about 2 bunches)
• 2 cups pecans, toasted and chopped (optional)
• 2 cups dried cherries (optional)

Directions

1. Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
2. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine. (Careful with the stock. Sometimes I use a little less than suggested as the stuffing can be a bit too moist)

--- merged: Oct 14, 2011 2:50 AM ---
And don't forget the Gravy!

Turkey Gravy
While the turkey is roasting, use the giblets (neck, liver, heart, and gizzard) to make a Giblet Stock. When the turkey is finished roasting, you're ready to make the gravy.
1. Reserve Pan Juices
Transfer the turkey to a serving platter, and set it aside to rest while you make the gravy. Carefully pour the warm pan juices from the pan into a fat separator, and set aside. The fat will rise to the top as the liquid cools; the dark drippings, which are filled with flavor, will stay at the bottom near a low-slung spout, which will later pour the juice straight into a pan.
2. Deglaze Pan
Meanwhile, return the roasting pan to the stove top over medium-high heat. Carefully pour 1 1/2 cups Madeira wine into the roasting pan; bring to a boil, and use a wooden spoon to scrape off the caramelized and crispy brown bits that are stuck to the sides and bottom of the pan. The roasting pan should appear to be virtually clean when it is properly deglazed. These cooked-on bits carry the turkey's flavour right into the gravy.
3. Combine Flour and Giblet Stock
Strain the giblet stock, return it to the saucepan, and warm over low heat. Place 3 tablespoons of flour in a glass jar that has a tight-fitting lid. Fit a wide mouthed funnel in the top of the jar. Ladle 1 cup of the warm stock into the jar. Reserve the remaining stock in the saucepan, and keep warm over low heat.
4. Shake Jar to Make a Slurry
Close the jar tightly, and shake vigorously until all the flour is incorporated into the warm stock; this liaison is called a slurry. Combining the flour and stock before adding it to the gravy solves the problem of lumpy gravy.
Slowly pour the slurry into the roasting pan, stirring to fully incorporate. Cook over medium-high heat, stirring constantly, until the flour is fully cooked and all the traces of its raw, chalky flavor are gone, 2 to 3 minutes. Stir reserved warm giblet stock into gravy in roasting pan.
5. Add Separated Pan Drippings
Pour the pan drippings from the fat separator into the roasting pan, taking care to add only the dark drippings at the bottom. Discard the fat. Add rosemary, and stir well. Adjust seasoning. Cook over medium-high heat, stirring occasionally to thicken, until reduced to about 3 cups, 10 to 15 minutes.
6. Strain to Remove Solids
Place a fine sieve (or a strainer lined with lightly dampened cheesecloth) in a quart-size measuring cup or medium bowl. Pour gravy into the sieve or strainer. Use a wooden spoon to press down on remaining solids to extract all the juices; discard solids. Adjust seasoning. Gravy may be kept warm by placing the bowl in a saucepan containing 1 inch of barely simmering water. To serve, transfer to a heated gravy boat.

 

couple of questions.... whats Celeriac? Second could I substitute cranberries for cherries in the stuffing? Also could I make the bird, with stuffing inside the night before? Is it vital to remove the fatty layer of the gravy?

 

Celeriac is celery root. It's quite tasty. You don't need to use it. I never do the roasted veg with my Turkey because I make a bunch of other sides. It looks like this:


With stuffing, I don't like nuts and berries in my stuffing so I never use them. I would think any dried fruit would work (cherries, apricots, raisings, prunes, etc.)...

I wouldn't recommend making the turkey the night before (with or with out stuffing). Imagine making steaks the night before and reheating it for dinner. Just not as good as freshly prepared. After all, the Turkey is the centrepiece of the meal. There are any number of casseroles that can be made in advance and re-heated while the Turkey is resting. I'd advise that.

As for stuffing, if you are going to stuff the bird, you should know that the inside of a Turkey is full of bacteria and the stuffing needs to fully cook before it's safe to eat. Regardless, don't overstuff the cavities (neck and body). Packed too tightly makes it hard to cook at all. Also, don't stuff the turkey until just before you are about to put it in the oven. Doing it earlier can lead to creating a lot of dangerous bacteria.

Cooking a Turkey, while intimidating at first, isn't all that difficult. It's no more complicated than a chicken. The big deal is the size of it and the time it takes to make it. And the added pressure that you have a lot of guests coming and want to impress them.

 

I like the slight sugar from a cranberry or apple within the stuffing. could I make the stuffing separate the night before? and insert it right before.... I really do love stuffing more than any other part of the meal... what about classic sides? My family was never too adventurous when it came to cooking and I'm out of ideas for anything, I'd like a few "cold" sides that I can make before hand and just pull out of the fridge.

 

My mom always stuffed her bird with celery, carrots, apples and onions, along with various herbs and spices.
Makes a big difference, in my opinion.
The bird I made one Thanksgiving, I left all that out. It wasn't as good.

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How do you feel about corn dishes, streak?

I had a corn mousse-type casserole at a friend's Christmas Eve party one year, and I've been trying to recreate it on my own ever since. (without asking the friend)

 

I love stuffing or, when it's not made in the cavity of a bird, dressing. I used to make the above recipe with the stuffing in the turkey but found the stuffing was always coming out mushy. The problem was, it wasn't getting cooked, and that's just asking for salmonella.

I now make my dressing (which, to confuse things, I still call stuffing) the night before in a large buttered casserole dish. It's still a great stuffing. You could insert it back into the turkey while it's resting. I just never bother because I carve the Turkey in the kitchen and nobody ever sees where the stuffing came from.

Here is what Alton Brown has to say about stuffing. It's what ultimately changed my mind about stuffing:

As for other sides... let me look at last year's menu to see what I made.​

--- merged: Oct 14, 2011 9:26 AM ---
Here is what I did last year. This was for about 40 people. It was just a little crazy. I think I will make fewer sides this year and just make more.


MENU
Cocktails
Champagne Cocktails (8 bottles) - I supplied the booze but had other make them.

Appetizers
Green Pea Hummus
Savory Shortbread
Thai Chicken Salad Croustades
Salsa and Chips

Salad
Carrie's famous salad (our friend makes a great salad)

Meat Eaters
Turkey with Stuffing and Gravy
Beef Tenderloin with a red wine sauce

Vegetarians (we have a quite a few)
Nut Loaf with Mushroom Gravy

Sides
Green Beans with Almonds and Thyme
Mashed Potatoes with garlic and rosemary
Braised Leeks
Butternut Squash with Brown Butter and Sage
Corn and red peppers

Carrots Orange Glazed
Sweet Potato Casserole
Onion Gratin

Dessert
Pumpkin Pie
Tarte au Citron with Raspberries
Pecan Pie
Fudge
Butter Tarts

Ice Cream and Whipped Cream


 

Swedish Meatballs.

I'm not a fan of the dish myself but I know if it's done right it can be a good app.

 

Onto the casseroles or appetizers, I definitely want to do a brocoli or cauliflour casserole, maybe something else.... as for appetizers I'm thinking maybe something along the lines of stuffed mushrooms, and small finger food but I really lack the small finger food knowledge.... anything? anyone?

 

I love the cheese idea as I'm addicted to cheese already, I was thinking of a mish-mash of platters, bleu cheese, poppy seed encrusted goat cheese, smoked gouda and brie for the cheese, crackers... they stump me.... I was thinking crustinis brushed with olive oil and garlic, cracked pepper triscuits, and something plain but I suppose I can just peruse the cracker aisle at the grocery store.... for meats somewhat italian inspired... Mortadella, proscuitto, maybe pancetta, montreal smoked meat and maybe a good roast beef.... I was also thinking because of the crackers, a little bit of hummus and/or jams, the jams would also work with the brie. I'd like to learn how to make hummus so that'd be a benefit, and I could make most of it before hand. Maybe pair it with a wine just to get the party flowing.

Snowy, I like the idea of hot/cold appetizers, but one more small hot item would work, I'm at a loss for ideas though... my ex's friend made thing philo dough thing where it was carmel apples with bleu cheese on the philo, if thats how you spell it.

 

Have an addiction to this recipe, make it every year. Very easy. So good with Turkey...

Cranberry-Bourbon Relish



Ingredients

• 1. 1 cup bourbon
  2. 1/4 cup minced shallots
  3. Grated zest of 1 orange
  4. One 12-ounce package of fresh cranberries, picked over
  5. 1 cup sugar
  6. 1 teaspoon freshly ground pepper

Directions

1. In a small nonreactive saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze, about 10 minutes.
2. Add the cranberries and sugar, stirring well until the sugar dissolves. Lower the heat slightly and simmer, uncovered, until most of the cranberries have burst, about 10 minutes.
3. Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate.

Make Ahead

This relish can be made several days before serving.

 

As a plus... I can drink Bourbon...

 

That sounds better!

 

Last year hubby made a sweet potato pie with bourbon. It was wonderful. He made the filling ahead of time so he only had to fill the shell and bake it on Thanksgiving. I'm out of town and don't have the recipe with me. For mashed potatoes, my mom adds a little butter and milk. I like to melt the butter in a pan and add garlic, salt, pepper, parmesean cheese. I add that mixture to potatoes and a little milk.

By the way, there are things to remove in BOTH ends of a turkey. I found this out while serving my first turkey. I was embarrassed.

 

I've found that no matter the occasion, no matter if it's family or friends, and no matter the setting...the 7 layer dip is always the first appetizer to get eaten completely.

streak, good luck with your dinner party. My standbys (cheese plate and stuffed mushrooms) have already been mentioned, so I don't have additional suggestions to add.

 

Normally, I just use the Good Eat recipe for Turkey, but if you're interested in using butter, there's a recipe I'd like to share with you:

1 12-lb. turkey, fresh
8 strips of thick-cut bacon
2 onions, peeled and cut in half
1 head of garlic
1 lemon, cut in half
olive oil
4 bay leaves
1 and 1/2 cups butter
zest and juice of 2 lemons (or 1 lemon if it's big)
3 cloves garlic, crushed
small bunch parsley, chopped
salt and pepper

Preheat your oven to 425 F. Combine butter in a medium to large bowl with salt and pepper to taste. Mix in 1 Tbsp. of olive oil, then add the lemon zest and juice, crushed garlic, and chopped parsley.

Prepare your turkey by removing giblets and cleaning it. Stuff the onion, garlic, lemon and 2 bay leaves into the cavity along with a bit of salt and pepper.

Slide your fingers under the skin but above the meat of the bird, separating them, both from the neck and from the cavity opening. Don't rip the skin because that will hold the lemon butter mixture in place. If you can, do the same with the legs. Slide half of the butter mixture under the skin of the bird as evenly as you can. I jam a bunch in each side and work it around from the outside of the skin by pressing it around. Once the butter mixture is in place, try to get your remaining bay leaves under the skin of each breast.

Place the turkey in a roasting tray of adequate size, on its back. The other half of the butter should be spread on the outside of the skin, followed by a bit more olive oil on the outside and of course some salt and pepper.

Place the turkey in the oven for about 15 minutes to hit the outside of the breasts with direct heat, then remove from the often. Baste the turkey, then pay the bacon across the chest of the bird to protect it from the direct heat so the white and dark meat cook at the same rate. Lower the oven to 350 F and cook for about 2 and a half hours, basting about every 20 to 30 minutes (or more often, if you'd like). Clear juice running from a leg poke means it's done.

The most important part of cooking a turkey that no none seems to know: rest the shit out of the turkey. I don't mean let it cool for 15 minutes, either. Ideally, this bird should be left out for about 2 hours to rest, so it can reabsorb moisture that was removed in the heat of the oven. If you're worried it will be cold, let it rest for an hour, but I wouldn't let it rest any less than that.

BTW, if you want to make some awesome gravy, save the ends of the wings, the tail, and the ends of the drumsticks, as no one ever eats them, as well as the bacon, the lemon and the onion. Remove most the excess liquid from the roasting tray into a bowl, temporarily. Chop up your bacon, onion, and lemon and toss them in over heat. Add a sprig of rosemary and a chopped tomato. Throw in the excess parts of the turkey. After cooking just a bit, deglaze the pan with some dry cider. Pour the turkey juices back in, and reduce by about half. Once it's at your preferred thickness, pour it through a strainer, pressing on the top with a spoon or whatever you've been cooking with to get all the juices. You may want to toss in some chopped walnuts for that extra flavor and texture.

If you make sure the gravy is hot, the turkey doesn't have to be.

I made this last year for Christmas Eve eve and it went really, really well.

I've never actually made this, so I don't have any direct recommendations. What was it stuffed with?

This I have made! I used Tyler Florence's recipe.

Use Yukon Gold potatoes and heavy cream for the best mashed potatoes, imho. If you're feeling adventurous, mash in a few carrots and half a rutabaga for that really earthy, rustic mashed potato taste.

Oh man, I've got your back on this one. My favorite squash over the holidays is acorn squash. The meat is really sweet and it's so easy to do right. This recipe is what you're looking for. You've got the squash, the salt and pepper, the olive oil, the butter, and the brown sugar, but you have the added benefit of amaretto, fresh sage, and crushed almond biscotti on top. It's out of this world.

Mashed potatoes and squash and yams? Okay. I usually just bake yams like a potato and add a bit of butter, salt and pepper, but candied yams are a Thanksgiving/Christmas favorite. I don't think I've ever made this.

As far as desserts, you have a lot of options. I tend to go chocolate on the holidays because I try not to eat a lot of chocolate during the year. How about truffles? This recipe for mint chocolate truffles is amazing.

As for appetizers, there are a lot of options, but traditional options include things like cheeses, meatballs, and dips, which really gives you a lot of options.

Christmas Schweddy Cheese Ball:
half a package of Philly cream cheese, softened
a package of thinly sliced smoked beef, chopped
1 can pimento-stuffed green olives, chopped
1 small Vidalia onion, minced
a few drops Worcestershire (spelled it right the first time!)
1 cup chopped wallnuts

Mix all ingredients but walnuts together in a bowl until well mixed. Try to shape it into a spherical shape in the bowl (or better still, have a small bowl that's the right size to do the work for you), then cover with plastic wrap and refrigerate for a few hours to solidify. After it's solid, turn it over onto a serving plate and sprinkle the walnuts over the surface, and serve with Keebler Club crackers.

Swedish Meatballs

The best dip recipe on the planet is a family recipe. 1 stick cream cheese, softened, combined with a bit of sherry, some fresh dill, and a can lf clams (the more expensive one). Combine and serve with Ruffles. I'm very sorry for starting your addiction to this.

Lastly but not leastly, one of my favorite things around the holiday is a simple shortbread.
1 cup all purpose flour
1/2 cup superfine sugar
1/2 cup butter (unsalted, softened)
2 eggs
1 vanilla pod
salt

Split the vanilla pod and scrape out the delicious innards. Put it in a bowl with two eggs and mix a bit. In a mixer, put in the butter, then about 4/5 the sugar, then the egg and vanilla mixture with a pinch of salt. Mix until well mixed. Add the flour, and mix until it's dough. Run your hands under cold water (warm hands melt the dough), then dry. Remove the dough from the mixer (or the bowl if you're awesome), and put on a board on top of a bit of flour. The idea is to shape it in a perfect circle. Feel free to use a plate if you want to cheat a bit. Take a knife and indent evenly in order to separate it into what will later be slices. Some people press down their thumbs along the outside for a bit of extra visual pop, but I use a melon baller so it looks really neat. Refrigerate for about an hour to set the butter. Set your over to 325 and bake the shortbread for about a half an hour, looking for a bit of browning around the outside. Remove from the oven to a rack. Sift the remaining sugar evenly across the top. This is great with fruit, particularly citrus. It's absolutely amazing with coffee or tea.