Hi, I'm after suggestons for how to capture the flavours of a traditional Christmas dinner without the usual Christmas Day timetable of eg put meat in oven, 15mins later put other meat in oven, baste first meat, put roast potaoes in oven, etc
Christmas dinner will be, as per the last few years, myself, DP, DD, & my parents. DD is a fusspot when it comes to food but her Christmas dinner is sorted after a successful trial last year (curried cauliflower pie, the traditional veg acccompaniments and gravy!), DM has Alzheimers - her appetite has severely reduced over the last year but she will reliably eat a Scotch pie, of all things. I'm lucky in that DP & DDad will be happy with whatever is put in front of them (and will help with making it), will have had at least one traditional turkey meal in the run up to Christmas, and are happy for me to go off piste. Given that pie in one form or another meets the requirements of two of the five I was thinking of making a turkey, gammon and stuffing pie in advance to reheat on the day and just cooking the pigs and blankets & veg fresh on the day BUT I would really like yorkshire puddings and roast potatoes and I worry that a pie is introducing an unnecessary additional carb component when nobody is likely to starve! So I suppose I'm asking for suggestions for ways to have the turkey & gammon (stuffing less important as could be done on the day) with or without any of the other elements ready to just need reheating. (I know the obvious solution is to have cooked the meat and just reheat and serve as slices as part of the traditional roast style meat but I have childhood trauma related to 'meat boiled up in gravy! (lighthearted!))
This may well be the last Christmas of it's kind as DD is in her last year of secondary school and will likely be at uni next year, & DM's Alzheimers is only going to go one way, so I don't want to risk looking back on it as a complete disaster!