Anybody not doing turkey for xmas dinner?????

[magicwashingpot]

I am thinking about doing beef wellington instead. Always done turkey before. Bit scared.

We are having poussins - one each. They are nice, but look a bit scary all together in the roasting tin - shades of Eraserhead

misshardbroom - come on over, the more the merrier!!

And hoarsewhisperer - my starter is smoked salmon with grated beetroot and creme fraiche mixed with a bit of horseradish and vodka for a kick and garnished with dill - easiest starter in teh world, really light and yum.

Everyones' meals sound delish! Drooooolllll

We rarely have turkey, will almost certainly have roast beef this year.

Oh Iklboo I love Arctic roll wish we could get it here

i hate turkey, we are having porkand beef this year!

We never have turkey .. (yuk)

Can't stand it, so we always have chicken and another meat, haven't decided yet which one but will have a plate of brussel sprouts no matter what

We're having duck because they were half price in Co Op the other week.
I'm going to do red cabbage of some description, roast pots, a creamy bake although not sure exactly what with yet, sprouts, glazed carrots and homemade stuffing and bread sauce.

Dont like Turkey,its too dry and BORING,so we are having lamb and Ham.

oh muggglewump the creamy bake I do is layers of sliced butternut squash and parsnip, some thyme scattered over the top, double cream and gruyere poured over, its absolutely delicious, like a root veg dauphinoise!

We never had turkey as a child, because my Mum never liked eating any kind of birds.

DH and I used to do a goose and a half leg of ham, now we just have a ham, love it... though we might have 3 extra adults this year so may have to cook something else...

HarktheHarrogateMumissinging
Ooh that sounds really good, I think I'll give it a go.

it is. I will find the recipe and stick the proper quantities down.

I'm having goats cheese and caramelised red onions wrapped up in a puff pastry tart with some apricot and nut stuffing, roast potatoes, parsnips and carrots yum!

500g parsnips and 500g squash sliced up and layered in buttered dish. Pour over about 425ml double cream (you are supposed to infuse it with shallots and stuff but I dont bother). 25g of Gruyere on the top. In the oven at 160degs c for one hour. Bobs your uncle.

Thanks!
I did consider dauphinoise but it wouldn't be right without roasties and I don't want two kinds of potato, plus I want to roast them in all the lovely duck fat.

my thoughts exactly - I love something a bit creamy (!) but also have to have roasties so its a good compromise.