Christmas Menu and Recipes for 8

Christmas Menu and Recipes for a 12 - 15 lb Bird and 8 people 

Roasted and Stuffed Turkey with Cranberry sauce 

Honey Mustard Glazed Ham with Pineapple Chunks 

Smashing Potatoes 

Whole Baby Carrots, Glazed 

California Mixed Veggies 

Tomato Aspic 

Jellied Salad with Fruit 

Strawberry Parfaits 

Cheese and Fruit Board 

The Day Before Christmas 

Make Aspic, Jello Salad, Cranberry Sauce and Parfaits. Place in frige to chill overnight.

Very Plain Tomato Aspic, 

2 cups of tomato juice
1 package of lemon jello mix
Generous dash of pepper and Hot sauce
Salt to taste

Heat 1/2 cup of juice in microwave till hot, add jello and mix till jello is melted. Add the rest of the ingredients. Pour into a bowl or ring. Chill.


Jello with Fruit 

3 1/2 cups of water
2 packages of your favourite jello
1 large can of fruit cocktail, well drained - keep juice

Measure juice into bowl. Add enough hot water to make 3 1/2 cups. Add jello powder and stir till dissolved. Add the well drained fruit. Chill for 3 hours then mix gently to bring fruit pieces up from bottom. Chill overnight.


Strawberry Parfaits 

2 cups of thawed whole strawberries
1 8 oz. package cream cheese
1 cup sour cream
1 cup Cool Whip

Soften cream cheese and beat with sour cream till smooth. Fold in the Cool Whip. Place some berries in bottom of parfait glasses or bowl. Spoon some cream cheese mix over the top, add more berries, then more cream cheese mixture etc till you have done add the parfaits. End with a berries layer. Just before serving top with Cool Whip and a whole berry. You can also layer this in a large bowel and serve into individual dishes the next day. Makes 6 parfaits.

Cranberry Sauce 

1 package of cranberries
1/2 cup sugar
2 tablespoons lemon juice
2 cups of water

Put ingredients in pot to boil. Reduce heat and simmer uncovered till berries are soft. Place in jar or bowl, covered. Chill overnight.


Cheese Board 

5 or 6 different kinds of cheeses and a variety of fruits. Slice cheese into slices and cubes. Place in Zip Lock bags in fridge till tomorrow. Wash fruit and chill.


The Stuffed Turkey - done on Christmas Eve for a Christmas Dinner at 1 pm. 

Our family loves the stuffing more than the turkey so I tend to make a pile of dressing. You can cut it back depending on the size of your bird.

4 loaves of stale bread (I lay the bread in roasting pans the day before so it gets a bit dry.
2 large Spanish onion, chopped
4 stalks of chopped celery
3 cloves minced garlic
2 or 3 tablespoons of fresh summer savory or to taste
1 teaspoon dried parsley
1/4 cup water
1/3 cup real honest to goodness butter
salt and pepper to taste

Cut the bread into 1/2 inch cubes. In a microwaveable bowl add the onion, celery, garlic, savory, parsley, water and butter. Microwave on high for 6 or 7 minutes or until the onion is clear. Pour over the bread cubes. Mix well. Taste and adjust seasonings.
Stuff the turkey, both ends. If you have leftover dressing put it in a covered bowl until tomorrow.
Put the turkey into the roasting pan, dry it off as dry as you can and then smear with butter, dust with
garlic salt, an pepper. Add 3 inches of water and stick it in the oven at 300 degrees F. and set your timer to come on at about 6 am.

The Honey Glazed Ham 

Take one 4 or 5 lb smoke ham and place it in a roasting pan with 1 inch of water. Mix together till smooth, 4 tablespoons of honey and 1 teaspoon of dry mustard. Smear over the ham. Open 1 can of pineapple chunks, large can, and pour around the ham. Cover and bake at 300 for 1 hour. Remove lid and cook till browned. Remove from pan and place in a casserole dish. Scoop pinapples chunks out of liquid and place around ham. Cover and refrigerate till tomorrow.

The next day...... While the turkey is roasting.....

Scrub and peel potatoes and put on stove to cook.

Arrange your cheese and fruit on a platter and cover with plastic wrap.

Place baby carrots into a microwave bowel that can later go into the oven. Cover with water and cook till tender crisp. Drain. Add 2 tablespoons of brown sugar. Toss well. Cover bowel and set aside.
Next, microwave the mixed vegetables till tender crisp. Drain. Top with a couple of tablespoons of real butter. Toss. Cover tightley and set aside.

If you started cooking the turkey at 6 am, then about 9 am, turn up the heat to 350 degrees F. For a 12 to 14 pound turkey, you should be nice and cooked at 11 am. Remove the lid and cook till well browned if necessary. Turn oven down to you "keep warm" setting.

The Ham...... remove from frige, pour another can of pineapple chunks and juice around the ham.
Put the ham back in the oven, covered.

Slice turkey onto a platter. Sprinkle with a bit of juice from the turkey, cover tightly with foil and put into oven. Put dressing into an oven safe bowel, cover tightly and put in oven. Remove dressing from the fridge and ladle a couple of cups of juice over it, toss to mix, cover with foil and put into oven with the rest of the stuff.

Drain the potatoes when done. Mash. In a bowl mix 1/2 cup of cream and 1/4 cup of butter. Microwave till hot and butter is melted. Add to the potatoes along with a teaspoon of dried parsley. Mash till well mixed. Put into a serving bowl, cover and stick in oven.

If you have a husband and kids, they should have set the table by now and you can go shower, get dressed and wait for guests. Just before serving time, remove bowls from oven, fluff up the veggies and potatoes with a fork. Slice ham, Serve and enjoy.


After the Meal 

Freeze enough turkey and Ham for New Years day dinner.