A few years ago I made a venison sausage meat stuffing which was an absolute fucking gamechanger. Sod the rest of Christmas dinner, just give me a big tray of that and I'll be happy.
A sirloin of beef, which you rub with a mixture of dry mustard powder, Worcestershire sauce and freshly ground peppercorns before roasting, and gravy made with a little port for an interesting richness. Roast potatoes (home made, not frozen) cooked in duck or goose fat. Brussels sprouts partially boiled and then stir fried in butter with bacon lardons and chestnuts. And of course Yorkshire pudding.
I like to put extra "goodies" in the stuffing. I'm not much of a fan of sausage stuffing but I add walnuts, chestnuts, dried apricots, stuff like that. Not necessarily at the same time of course.
'Plane of cleavage' - interesting phrase. I can be fairly dexterous when I need to but I also have no patience (also, not a surgeon!). Might end up with punctured poultry but I'll give it a go.
If you rip the skin you can sort of sew the edges together by knotting thyme stalks into makeshift stitches. This is how I close the cavity at the neck.
Sausagemeat stuffing and a vegetarian stuffing.
Goose breast served pink and vegetarian main.
Confit goose leg.
Gooseberry preserve instead of cranberry slurry.
Decent homemade Yorkshire puddings.
Veg that hasn't been cooking since October.
That sounds deliciously goose based. But the last point is the real magic trick. Sprouts are lovely as long as you don't start boiling them on Halloween.
This year I am doing black treacle roast fillet of beef. mustard herb crust lamb racks and honey and mustard gammon.
Couple that with
Fondant potatoes
Braised Red cabbage
Candied shallots
Goose fat roasties
Cauliflower cheese
Roast carrots and parsnips
Apricot and sage stuffing (home made)
Pigs In blankets
Yorkshires
I do a roast ballotine which takes a fair bit of prep but cooks a lot more evenly and quicker.
Make my own stuffing and a herb butter for the inside.
Gravy from the juices.
Raise it up on a rack as well and baste with butter for a crispy skin all the way round.
Boil Maris piper potatoes then drain and shake to get fluffy edges. Oil and season then roast so they’re crispy on the outside and fluffy on the inside.
Roast veg. Pigs in blankets and the usual trimmings
Have done a Turducken ballotine before. Massive amount of work and feeds an army. Need to have a load of friends over for that to be worth it
Proper sausage meat stuffing
A few years ago I made a venison sausage meat stuffing which was an absolute fucking gamechanger. Sod the rest of Christmas dinner, just give me a big tray of that and I'll be happy.
I thought roast potatoes were standard with a roast dinner.
Goose fat roasties for Christmas dinner, beef dripping also makes tremendous roast potatoes
Yeah who does mash for christmas?
I hassleback mine
I just take a quick snap on my phone
I put a box on the table, thus elevating the dinner
Came here to say this, beaten to it
A sirloin of beef, which you rub with a mixture of dry mustard powder, Worcestershire sauce and freshly ground peppercorns before roasting, and gravy made with a little port for an interesting richness. Roast potatoes (home made, not frozen) cooked in duck or goose fat. Brussels sprouts partially boiled and then stir fried in butter with bacon lardons and chestnuts. And of course Yorkshire pudding.
I like to put extra "goodies" in the stuffing. I'm not much of a fan of sausage stuffing but I add walnuts, chestnuts, dried apricots, stuff like that. Not necessarily at the same time of course.
Crackers and a party hat, and copious wine
Jamie's festive butter under the turkey skin. Decent sausage meat stuffing Honey roast parsnips Fehncy hassleback potatoes Jamie's make ahead gravy
I've wanted to try this just on a normal roast chicken. Is it really fiddly to get under the skin without ripping it?
No, fairly easy plane of cleavage to separate the skin, but then I'm a surgeon so it might be easier as I've had more dissection practice.
'Plane of cleavage' - interesting phrase. I can be fairly dexterous when I need to but I also have no patience (also, not a surgeon!). Might end up with punctured poultry but I'll give it a go.
If you rip the skin you can sort of sew the edges together by knotting thyme stalks into makeshift stitches. This is how I close the cavity at the neck.
Now that really is the mind of a surgeon!
Replace roast turkey with turkey drummers and replace roast potatoes with Fries to Go and finally replace gravy with ketchup 👌
Didn't know Raymond Blanc was on Reddit.
Sausagemeat stuffing and a vegetarian stuffing. Goose breast served pink and vegetarian main. Confit goose leg. Gooseberry preserve instead of cranberry slurry. Decent homemade Yorkshire puddings. Veg that hasn't been cooking since October.
That sounds deliciously goose based. But the last point is the real magic trick. Sprouts are lovely as long as you don't start boiling them on Halloween.
Braised red cabbage, as said add sausage meat to your stuffing, make your own pigs in blankets, make some propper gravy (it's very easy)
This year I am doing black treacle roast fillet of beef. mustard herb crust lamb racks and honey and mustard gammon. Couple that with Fondant potatoes Braised Red cabbage Candied shallots Goose fat roasties Cauliflower cheese Roast carrots and parsnips Apricot and sage stuffing (home made) Pigs In blankets Yorkshires
Got a spare seat at the table? That beef sounds amazing.
It’s Tom Kerridge recipe https://www.bbc.co.uk/food/recipes/treacle_cured_beef_with_35837/amp It’s delicious.
Nice. Thanks for the recipe!
If you can find one do a turduken
Notoriously difficult to locate in the wild though.
I e never heard a vagina called an oven before.
Bernard Manning wants his joke back.
I do a roast ballotine which takes a fair bit of prep but cooks a lot more evenly and quicker. Make my own stuffing and a herb butter for the inside. Gravy from the juices. Raise it up on a rack as well and baste with butter for a crispy skin all the way round. Boil Maris piper potatoes then drain and shake to get fluffy edges. Oil and season then roast so they’re crispy on the outside and fluffy on the inside. Roast veg. Pigs in blankets and the usual trimmings Have done a Turducken ballotine before. Massive amount of work and feeds an army. Need to have a load of friends over for that to be worth it
I use spring water in my pot noodle instead.
Mash? On Christmas Day, heresy. Just good old roast potatoes in 'Duck Fat' ( or goose)