What additions to Christmas Dinner do you have that others consider strange?

[MyGazeboisLeaking]

Off the back of the Thanksgiving thread (I'm drooling!), I thought about our Christmas dinner.

Over the years, we've added the following that have now become standard:

Cauliflower cheese
Steamed red cabbage & raisins
Sweetcorn (for me!)

What additions do you have?

Lite brandy and pour over Xmas pud and serve with Advocaat and cream - bloody lovely!

light not lite!

Bread sauce and turkey in a well buttered doorstop of white bread. Heaven.....

Sprouts cooked but still just firm tossed in butter and fried with bacon

I’m going to add what I hope will BECOME a Christmas tradition.
Cantuccini and Vin Santo ice cream.
Lay half the biscuits at the bottom of your sundae dishes. Drizzle with Vin Santo and leave to soak until ready to serve.
A ball of good quality vanilla ice cream topped with crumbled cantuccini and a drizzle of vin santo.
I had it on in Arezzo this Summer and wondered where it had been all my life!
Use orange juice for a child-friendly version.

Mashed and roast potatoes. Roast parsnips. Yorkshires and stuffing whatever we are eating.

Oooo bread sauce. Only I like it, but I love it!

Cauliflower and brocoli cheese
yorkshire puddings
sweetcorn (it is what the kids eat)

@MyGazeboisLeaking that all sounds delish 😋 we will definitely be nicking them
I didn't think sweetcorn was weird until dh told me it was

@Atalune
Onions shoved up its arse. Put in a tray on a rack. Sling in the oven on 200°. Because there is a lot of fat i ladle the excess out every now and again.

cheesy leeks - sautéed leeks with cream and parmesan
parmesan parsnips
carrot and swede mash

as well as peas supds pigs in blankets stuffing etc

Not Xmas but on some of my roasts I have.

Potato and parsnip mashed with garlic.

Swede mashed with cream and crispy bacon.

We like hot beetroot(not the pickled stuff) on our Christmas dinner. My dad comes from the North East and had it every year growing up.

No Christmas dinner at all
We go to an Indian restaurant on Christmas Day evening

@Oldraver

When I lived at home as a teen my Mum would always do onion rings. She would balance them on top of the stuffing balls to cook to save room

Oh my god, that sounds over the top but I think I may completely have to do it 😂🥰🥰🥰🥰

@GoodbyeToCare - I just use a whisky sauce from Pinterest.
300ml heavy cream
4 tbsp whisky
Beef stock
Dijon mustard

Also serve with straight up gravy! I've ordered in Christmas dinner this year but am supplementing the roast potatoes, cauli cheese and the haggis!

For the haggis I just use the McSweens - cut a split down the middle of the bag lengthways, then push up like a baked potato. Bake in oven at 400oF for an hour or so, and I mix it about every so often with a fork so it gets crispy around the edges.

Enjoy!!

Thank you @Strokethefurrywall, I'm looking forward to it already!

Many of the already mentioned items but our family tradition calls for

Banana and pineapple fritters
Shallow fried processed peas sometimes with bacon bits thru it

I am not sure why but my mother always had dried breadcrumbs which she then fried in butter and served up on the Christmas table to sprinkle on your meal. I became very fond of the taste and still make it myself. I think a lot of our Christmas traditions are established in our youth ( my Brother in law insists on turnip...weird!)

We usually have two meats at Christmas dinner, and this year it's beef brisket and a small turkey crown. I'm roasting the crown and pot roasting the brisket. We've discussed sides, and having carrots, brussels, broccoli and possibly some braised red cabbage. Plus stuffing and Yorkshire puddings.

Sometimes I make mini Yorkshire puddings and stuff them with jerk pork belly as a starter. People love them, first made them as a last minute whip up when several people said they hated prawn cocktail (which I had planned as the starter).

We also have creamed leeks. If you burn them a touch they taste like caramel!

My Mum and Gran would cook a dish that consisted of very thin strips of potato, onion and sprats. It was a fishy gratin, I have some Scandinavian heritage and I think it may have filtered down.