General Chat

You'd think after cooking Christmas Dinners for 20 years I wouldn't need to ask but I'm trying something out this year. I'm hoping that I can get as much done preparation wise so that we literally only have to cook the dinner Christmas Day. I always like to get the veg done on Christmas Eve. My hubby is a good cook and can't keep out of the kitchen - I'm definately not complaining but you know what they say about too many cooks.... lol ...................................... OK, as well as getting the veg done Christmas Eve - does anyone know if it's ok to cook the sauces - like bread sauce, stuffing etc the day before to serve Christmas Day and also if you can re heat them in the microwave?...............if I can get as much done while he is still at work on Christmas Eve, we will be in for a less stressful Chistmas. Gaynor :-)

Sorry I don't know - but I will benefit from the answer!! I'm hoping to do as much as poss on christams eve too Jack :-)

I always have as much as poss prepared - sprouts criss-crossed, breadcrumbs ready for bread sauce etc. the night before. I also ensure everyone has sherry/champagne before lunch so they are feeling receptive! nell

Thanks CB, I will have a go then, probably won't freeze anything as we are nearly there and I will only make the sauces etc on Christmas Eve but I will pop the stuffing in the oven to warm up and probably put the bread sauce in the microwave for a couple of minutes. Gaynor :-)

Gaynor, try Christmas dinner my way. No stress at all. Boneless joint, cauliflower cheese, petit pois, sweded/carrot mash, parsnips, roasties, sausage/bacon rolls, stuffing balls. All sitting patiently in the freezer in their St Michael overcoats, just waiting to be defrosted on Christmas Eve. I make a list of timings, then whoever is nearest the kitchen slings the next box in the oven. Big apologies to all you proper cooks out there, but due to my health problem I do tend to get a bit flustered under pressure, and this is the answer, having done it for several years now. Mandy :)

I always make bread sauce and freeze it, its fine, give it a stir if it separates. Cranberry sauce, if you are using fresh cranberries, should keep for at least a few days in the fridge, same with any other sauces, brandy butter etc. I prepare everything on Xmas Eve (well, that which hasnt been frozen, like my sprouts fresh, no need to cross the bottoms these days unless they are out of your own garden) and then bung it in the oven at appropriate times. I think Xmas Dinner is one of the easiest meals to cook - its the washing up that's a pain. But a timetable is essential, also a little play around with your baking tins beforehand - does the turkey fit the tin, does the tin fit the oven, what else can you get in or not get in? Dont worry, it'll be yummy!

I even get the Veg preperd days befor Xmas. Blanch them in boiling water for a few mins (5 at the most) when cold freeze them. They cook up just like fresh.

Not sure about bread sauce but I mix my stuffing and put it in the fridge xmas eve I even cook my sausages with bacon round them so I just throw them in the oven 5 mins before dishing up also I bye frozen yorkshire puds and I might try frozen roast pots too this year, I found cooking my veg in the microwave a lot easier as well.......Happy Cooking Debs.