Christmas Dinners Recipes

Christmas Roast with Holiday Black Currant Gravy, Roast Christmas Goose, Super-Moist Christmas Turkey, Apple-Pecan Salad, Basil-Stuffed Christmas Lamb Roast, Brussel Sprouts and Chestnuts, Christmas Sweet Potatoes and Apples, and Wild Rice Pilaf (chrismas).

 

 

Christmas Roast with Holiday Black Currant Gravy

      4 lb Beef rib eye roast
      2    Cloves garlic; minced
      1 ts Salt
      1 ts Cracked black pepper
      2 ts Dried rosemary
      1 ts Dried thyme leaves
Holiday Black Currant Gravy:
  1 1/2 ts Dry mustard;dissolved in 1 tsp water
      1    Jar (12-oz) brown beef gravy
    1/4 c  Black Currant jelly
 
    Heat oven to 350 F.

Combine garlic, salt pepper, rosemary and thyme; press evenly into surface of roast. Place roast on rack in uncovered shallow roasting pan.

Roast 18 to 22 minutes per pound for rare to medium.. Let stand 15 minutes before carving.

In a small saucepan, combine the dry mustard mixture, beef gravy, and black currant jelly. Cook over medium heat 5 minutes or until bubbly, stirring occasionally.

 

christmas dinners recipes

christmas dinners recipes

 

 
Roast Christmas Goose

      1    Goose  (9 to 12 lbs)
           Salt
      4 c  Wild rice; cooked
    2/3 c  Hazelnuts; coarsely chopped
      2 lg Apples; green colored,
           .  peeled, cored cubed
    1/2 c  Onion, finely chopped
      2 ts Dried savory
      3 tb Parsley; chopped
           Black pepper; freshly ground
           Flour
 
  Remove the neck, heart, and gizzard from the goose and put them in a saucepan with 4 cups of water.  Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.
 
  For the stuffing; mix together the wild rice, hazelnuts, apples, onion, savory, and parsley, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers, then truss the bird.

Roast in a preheated 325 degree oven, breast side down, for 1 1/2 hours, drawing off the fat as it accumulates, then turn and roast another 1 1/2 hours, or slightly more for an ll-12-pound bird.

When done, the juices should run clear when the bird is pricked where the thigh attaches to the body.

Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over the bottom of the roasting pan (1 to 2 tablespoons, depending on how thick you like your gravy).

Set the pan over low heat and stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth and whisk until smooth. Taste and season with salt and pepper and serve in a gravy boat alongside the bird. Remove trussing strings and skewers before carving.

 

christmas dinners recipes

 

 
Super-Moist Christmas Turkey

     12 lb Turkey; thawed to room temp
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Onions; finely chopped
    1/4 c  Carrots; finely chopped
    1/4 c  Celery; finely chopped
      3 cl Garlic; thinly sliced
 
  Preheat the oven to 325 degrees F..

Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Place turkey in an oven roasting bag.

Scatter onions, carrots, celery, and garlic over and around turkey.

  Fold the top of the bag over and place turkey, breast up. in a small roasting pan. Add a little water to the bottom of the pan.

  Roast the turkey for about 3 to 3 1/2 hours, or until a meat thermometer inserted in the   thickest part of the leg (but not touching the bone) reaches 165 to 170 degrees.

Carefully tear open and remove the bag. Increase the oven temperature to 450 degrees. Roast 30 minutes longer, or until the thermometer registers 180 degrees, basting with the pan juices every 5 minutes. Turkey should be golden brown.

  Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving.

Make your favorite gravy recipe.

More recipes for christmas turkeys

 

christmas dinners recipes

 

 
Apple-Pecan Salad (christmas)

      2 c  Apples, peeled and chopped
      1 ts Lemon juice
    1/2 c  Celery,thinly sliced
      1 c  Pecans, coarsely chopped
    1/4 c  Mayonnaise
    1/4 ts Salt
    1/2 c  Heavy cream,whipped
 
  Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend.

Cover and refrigerate until about 1 hour before serving.

Fold in whipping cream.

Return salad to refrigerator until time to serve

Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad.

 

christmas dinners recipes

christmas dinners recipes

 

 
Basil-Stuffed Christmas Lamb Roast

    3/4 c  Chopped onion
    1/3 c  Chopped celery
      2    Cloves garlic, minced
    1/4 c  Olive oil
      2    Beaten eggs
     10 oz Frozen chopped spinach, tThawed
    1/4 c  Snipped parsley
      3 tb Fresh snipped basil
    1/4 ts Dried marjoram, crushed
    1/4 ts Pepper
      6 c  Plain croutons
    1/2 c  Water
    1/4 c  Grated parmesan cheese
      1    5-7 pound leg of lamb, boned and butterflied
      1 ts Dried rosemary, crushed
 
  For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown.

In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and cheese. Drizzle with water to moisten, tossing lightly.  Set aside

  If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat.  Pound meat to an even thickness. Sprinkle with rosemary.   Spread the stuffing over the roast. Roll up and tie meat securely.

  Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat.

Roast, uncovered, in a 325 degrees F. oven for 1 1/2 to 2 hours or till meat thermometer registers 150 degrees F.

  Let roast stand for 15 minutes before carving.  Remove strings.

 

xmas dinners recipes

 

 

Brussel Sprouts and Chestnuts (christmas)

    1 1/2 lb Brussel sprouts
    1/2 lb Chestnuts
    1/2 ts Rosemary
    1/2 ts Tarragon
    1/2 ts Cumin
      1 c  Chicken broth
      1 ts Cornstarch
 
  Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them.

Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then shell the chestnuts.

  Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth.

Bake at 350F for 20 minutes

. Remove from oven.

Pour liquid into pan and mix with cornstarch and water. Cook over   medium heat till thickened. Pour over vegetables.

 

xmas dinners recipes

 

 
Christmas Sweet Potatoes and Apples

      3    Sweet potatoes
      1 c  Apples; sliced peeled
    1/4 c  Sugar; brown
           Cinnamon
           Butter
    1/4 c  Apple juice or water
 
   Peel sweet potatoes, cut in 1/2 and slice. Cook covered till nearly done in very little boiling water. Grease baking dish.

Alternate layers of sweet potatoes and   apples in baking dish. Sprinkle layers with 1/4 cup brown sugar, cinnamon, dot with butter pour 1/4 cup apple juice or water.

Bake 1 hour at 350F.

 

xmas dinners recipes

 

 
Wild Rice Pilaf (chrismas)

  3 3/4 c  Water
    2/3 c  Wild rice, rinsed
    2/3 c  Brown rice, rinsed
      1 ts Seasoned salt
      2 tb Margarine
      1 c  Chopped red onion
    1/2 c  Finely diced celery
      2 md Tart apples, peeled cored
           -- diced
    1/3 c  Orange juice
      2 ea Scallions, green parts only
           -- thinly sliced
    1/4 c  Currants
      1 ds Cinnamon, nutmeg
      2 tb Freshly minced parsley
           Black pepper to taste
    1/2 c  Pecans
 
  Stir rices into boiling water add salt.  Simmer covered for 40 minutes.

  Heat margarine in a large skillet saute onions celery till golden. Add apple saute for 5 minutes.

Stir in cooked rices with orange juice, scallions, currants, cinnamon, and parsley. 

Season to taste with pepper. Saute mixture for 5 minutes, stirring.

Just before serving, heat through, add more liquid if necessary stir in parsley and pecans.

 

chrismas crafts

chrismas crafts

 

 

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christmas dinners recipes

 

 

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