What is the fuss about Christmas dinner?

[allupsidedown]

AIBU in wondering why people get in a panic about cooking Christmas dinner. I make the starter (soup) days before and defrost and reheat on the day. The kids help prepare the veg on Christmas Eve as another incentive to show Santa they are good helpers!
Then it is just a glorified roast dinner with a fancier decorated table.
Again the kids help lay the table whilst I cook and other adults muck in where needed.
I just don't get why people get worked up about it. Surely they cook for their family on other days? It isn't that difficult if you prepare and sort out the timings beforehand.
After it is cooked and eaten I leave the clearing up to other adults and get tucked into the gin! Sorted!
I've had people announce on the morning they would like to come (their oven broke) no problem we always have way too much anyway. I've had people not come because of a sickness bug. Again, no problem, just leaves more leftovers for later.
I just don't get the angst. Am I missing something crucial?

You need food warmers. They take the stress out of Christmas Day. We have two and as soon as the various veg are ready we whack them in there and then it’s buffet style at serving. Just don’t put roasties in them as they loose their crisp and make sure the warmers are on and hot before you put the food in them.

www.amazon.co.uk/VonShef-300W-Pan-Buffet-Server/dp/B073Q5G9VX/ref=mp_s_a_1_1?psc=1&keywords=buffet+server+%26+warming+tray&pi=AC_SX236_SY340_QL65&tag=mumsnetforum-21&ie=UTF8&qid=1542557076&sr=8-1-spons

@allupsidedown I agree with you. And I make my life easier using foil trays to avoid as much washing up as possible. I only have a small oven so that's my only headache, but it is just a roast scaled up with a few extras bits.

I use foil trays to save on washing up and I use the cool box left in the utility for extra fridge space for veg and chilling soft drinks.
I use a disposable Christmas theme table cloth that I can just fold up straight from the table with all the mess inside and throw straight in the bin so that takes care of all the cracker bits and soiled Christmas napkins.
I use saved takeaway containers to decant any left overs into and find they stack neatly in the fridge.

Often more people than usual.
Wanting to be finished in time for the Queen's broadcast.
Sunday lunch is not a usual thing for many.
It is an occasion.

Women are made to feel like Christmas is one bit exam and they are a failure if they don’t get an A in sprouts.

Stuff that.

A couple of good cheats:

Mashed potato - I bought a bag of Aldi frozen mashed potato this week, that you just microwave and then stir with a fork, 900g for 89p. IT WAS GOOD! Just stir some Dijon mustard, horseradish sauce or garlic purée through if you want to posh it up a bit, sorted. How easy is that and no one will know if you hide the packet.

Dauphinoise potatoes - I’ve been using this cheat for years to good effect.

Get an ovenproof dish and wipe it round with some butter and garlic.
Double layer some supermarket dauphinoise potatoes in it (the double layer is important). Cover in foil and cook at 190 degrees for the time the packet says, then wipe the foil off for the last 10-15 minutes to brown the top

Tesco’s or Asda’s finest are good for this, don’t use Marks and Sparks’ , they are rubbish. I think they use the wrong sort of potatoes and they mouthfeel is bad, they are too soft.

If you’re on a budget you can make them go a bit further by slicing a few potatoes and popping them in the middle. (Not too many). If you’re on a real budget see if you can pick some whoopsied packets up in the run up to Christmas, double layer them in the container to save on freezer space and freeze till you’re ready to use them, then defrost before proceeding as above.

I shared the second tip with a friend who had a few of us round to dinner, and no one had a clue and really enjoyed them.

Hit send too soon!

*Put sliced tinned potatoes in the middle.

*Test dauphinoise with a knife to check they’re cooked through before browning. You want them fairly soft but not mushy.

I think it's about the pressure of going all out for 'perfect' Christmas & time consuming extras to 'normal' roast. None of my family liked sprouts, bread sauce, pigs in blankets etc so that helped. And pudding was usually bought pavlova or posh gateau, (bought Xmas pud on offer but only ever eaten by Nanny) so no prep there. Prep veg & lay table night before when kids in bed. Guests wash up.

Nobody found out the year I dropped the turkey on the kitchen floor!

See, Kirsty and all other fans of knocking walls down and creating 'one big open living / entertaining space' just don't understand the benefits of having a separate kitchen

The more you are catering for, then the simpler the meal.

Our standard dinner is turkey crown, M&S chestnut and pork stuffing, pigs in blankets, roast potatoes, sprouts, carrots, petits pois, home made cranberry sauce and gravy. M&S Christmas pudding, home made brandy butter and cream.

Plenty of nuts, crisps, chocolates, champagne and wine.

Everything else is at the whim of the cook (me). Sometimes I might do Yorkshire puddings, especially if catering for large numbers. Similarly, an extra pudding, maybe an M&S chocolate log or a cheese board.

One year, the oven broke at 11am. Just put the turkey crown in the top oven and spent an extra hour in the pub.

As long as you have guests who can go with the flow, no one will starve or die of thirst!

This is one of those threads where I feel I live in an alternative universe. I didn't think anyone outside of made for TV movies, telly ads and Good Housekeeping magazine actually did this. So much food. Just so much!

My major clanger was the year my cat had an op.

Saline in one jug & Turkey stock in the other, you know what I used Christmas Day by mistake (