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Christmas dinner...in advance

(13 Posts)
NoSoggyBottoms Tue 30-Oct-12 17:10:26

Wondering what suggestions people have here to making Christmas dinner in advance? As in prep or freezing something ahead of the main event?

So far I can only think of preparing veg on Christmas Eve (carrots,broccoli, sprouts, etc....store in sandwich bags in fridge)

I've heard about making roast potatoes in advance and freezing, or par boiling and put in fridge....but wondering if I'm best just making those on the day. Might do some test runs.

Stuffing and bread sauce are from dried mixes, so no need to do those in advance.

Gravy will be courtesy of Bisto.

Turkey will be cooked straight from fridge or freezer (depending on when I but it...one of these "bung in the oven" jobs...worked a treat in previous years)

Ham (loving made by in-laws!) will be sliced and reheated in gravy on the day. Could pre-slice it day before, but would this go dry?

Any other ideas/suggestions?

Thanking you grin

ChippyMinton Tue 30-Oct-12 17:33:49

Definitely do the freeze-ahead roast potatoes. Saves all the peeling and handling steaming pans of water whilst tipsy.
Straight out of the freezer into a tray of hot oil. Good Housekeeping website will have instructions.
I buy ready peeled sprouts at xmas blush
If you have chicken/turkey between now and xmas make stock from the carcass and freeze for the gravy.
Xmas pud can be steamed in a slow cooker on the day.

ChippyMinton Tue 30-Oct-12 17:35:22

Put your plates and serving dishes to warm on the boiler/in airing cupboard to save space in the kitchen.

NoSoggyBottoms Tue 30-Oct-12 17:47:32

ChippyMinton great ideas, thank you grin

Will look again at the freeze ahead roast pots. I normally do one batch of normal and one of honey roasted, so will experiment with these soon. Will also have to have a sort of the freezer to get everything in!

This year it's a case of buying what is cheapest, so if peeled sprouts are a good price, I'll also be getting those! Why not?!

You've reminded me about hot plates though. Not sure what to do about those. We haven't got an airing cupboard, and water boiler doesn't generate much heat around it. Will have to use the oven for them....could use the dishwasher if I run out of space?!

NoSoggyBottoms Tue 30-Oct-12 17:57:03

Just Googled "Good Housekeeping frozen roast potatoes" and the first two results were MN threads grin

nbee84 Tue 30-Oct-12 18:17:08

It's worth making this gravy in advance. Taste supreme and is so much nicer than Bisto - and I like Bisto gravy.

UsedToBeAContender Tue 30-Oct-12 18:19:02

Ooh, using the dishwasher to heat plates! What a great idea!!

OhCobblers Tue 30-Oct-12 19:26:00

I was just about to suggest Jamie Oliver's turkey gravy in advance. It's fantastic and so easy and I'm rubbish at gravy making and shove it in the freezer and bring out on Xmas morning.

If you're having mashed swede then you can cook and mash on Xmas eve and heat up in the microwave on the day.

Sparklyblue Tue 30-Oct-12 19:48:34

Going out for dinner this year. But I wanted to try Jamie Oliver's gravy last year, the 2 star anise put me of thoughf. Can you taste it? I thought it would over power everything else.

Sparklyblue Tue 30-Oct-12 19:49:33

Don't know were that random f came from blush

NoSoggyBottoms Tue 30-Oct-12 19:55:28

UsedToBeAContender if you use the dishwasher to heat plates, time it right (I say this through experience). I have to run mine on a wash to get the heat at the end. Last year I misjudged this and ended up having to take the plates out mid-way through the wash cycle blush. Last year was chaotic for me though, I stick to my excuse of recovering from a major op in hopsital! Can't use that this year though!

Will look up Jamie Oliver's gravy Bisto could end up being cheaper though

nbee84 Tue 30-Oct-12 20:02:32

Sparkly - I leave the star anise out as it is quite a strong flavour and one that I'm not keen on.

nbee84 Tue 30-Oct-12 20:05:14

Soggy - Bisto definitely cheaper but worth the extra expense for a Christmas dinner smile In fact I make this through the year when I can be naffed in as large a quantity as my roasting tin can manage and freeze it in small portions - I can usually make 3 portions worth (enough gravy for 4 per portion)

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