Your best Christmas main dish recipes

[Glynis]

I'm looking for tried and true main dish recipes for Christmas. I don't usually make a big Christmas dinner, since DH always has to work. Well, this year he is off, and we are heading to my father's house for the holiday. My mother passed away a month ago, and I'd like to make this holiday special. All my siblings and their families will also be there, so the dish would have to feed between 25-30 people. There are no food allergies, and we all like all types of meat. Any suggestions?

Thanks!

 

[piratesmate]

To be honest, if I had to make a main dish for that many people I'd most likely go with shredded turkey in broth & plan to serve it on rolls with horseradish sauce...or mashed potatoes if someone else wa going to provide them.

It's something that can be made ahead & even frozen if necessary. My crock doesn't travel well, so I put it in some sort of tub with a tight-fitting lid & then dump it into the crock upon arrival. Because I simmer the bones to make the broth, it gets a bit "jellied" in the refrigerator so it really doesn't slop all over while traveling.

I season the bird differently for this. I slice oranges (or clementines if they're all I have) & slide them under the skin - on the breast from either end & one slice at the top of each leg. Then I pour a bit of OJ or even lemon juice over the outside of the bird. Next I rub Kosher salt & some spices on both the outside & inside. (I never stuff the bird.) (I use a mixture of dried lemon & orange zest, thyme, lemon pepper & ground celery seed.) Put the bird in the roaster, cut a couple oranges in half, squeeze the juice into the cavity & then toss them in & roast it. I have a covered roaster & always cook it covered - until the skin is nice & brown & the meat is falling off the bones. Pull the meat off the bones, chill & shred. (Everything but the meat goes back into the roaster - including the oranges.) In the meantime, cover the bones with water, bring to a boil & cook all day or overnight in the same roasting pan. Strain out the bones, etc & put in the refrigerator without the meat to begin with...that way you can skim off the fat. Then just combine everything. I can't believe how tasty turkey is this way! (I was never a fan before.) I also have done this with lemons instead of oranges & that's very good as well.

 

[Glynis]

To be honest, if I had to make a main dish for that many people I'd most likely go with shredded turkey in broth & plan to serve it on rolls with horseradish sauce...or mashed potatoes if someone else wa going to provide them.

It's something that can be made ahead & even frozen if necessary. My crock doesn't travel well, so I put it in some sort of tub with a tight-fitting lid & then dump it into the crock upon arrival. Because I simmer the bones to make the broth, it gets a bit "jellied" in the refrigerator so it really doesn't slop all over while traveling.

I season the bird differently for this. I slice oranges (or clementines if they're all I have) & slide them under the skin - on the breast from either end & one slice at the top of each leg. Then I pour a bit of OJ or even lemon juice over the outside of the bird. Next I rub Kosher salt & some spices on both the outside & inside. (I never stuff the bird.) (I use a mixture of dried lemon & orange zest, thyme, lemon pepper & ground celery seed.) Put the bird in the roaster, cut a couple oranges in half, squeeze the juice into the cavity & then toss them in & roast it. I have a covered roaster & always cook it covered - until the skin is nice & brown & the meat is falling off the bones. Pull the meat off the bones, chill & shred. (Everything but the meat goes back into the roaster - including the oranges.) In the meantime, cover the bones with water, bring to a boil & cook all day or overnight in the same roasting pan. Strain out the bones, etc & put in the refrigerator without the meat to begin with...that way you can skim off the fat. Then just combine everything. I can't believe how tasty turkey is this way! (I was never a fan before.) I also have done this with lemons instead of oranges & that's very good as well.

This sounds good, thanks.

 

[MazdaUK]

My siuster does Christmas for the family, and cooks and slices the turkey the day before. Once you pour hot gravy on it no-one can tell

She cooks as well: cheesy leeks, stuffing, roast potatoes, boiled potatoes, caremelized onions, carrots, sprouts.

We are about half your number - she prepares most stuff the day before and reheats it, and we all help ourselves from a buffet. Personally, I'd go the piratesmate route - less work! Or do something like a pot-roast beef with mash which can sit happily if someone gets held up.

 

[FormrCastMbr]

Hi Glynis!

I have a tried and true recipe that my family always served at large gatherings. It is a make ahead recipe too. Its not fancy schmacy but really yummy!

Broccoli, Ham and Cheese Casserole

12 slices bread
1 lb shredded cheddar cheese
10 ounces chopped broccoli, partially cooked and drained
3 cups chopped ham
6 eggs, slightly beaten
3 1/2 cups milk
2 teaspoons minced onion
1/2 teaspoon salt
1/2 teaspoon dry mustard

Cut crust from bread. Put crusts in the bottom of a buttered 9 x 13 inch casserole dish. Put cheese slices over bread.

Add a layer of broccoli and a layer of ham. Put bread squares on top. Combine remaining ingredients in a bowl and pour over ham. Cover and refrigerate overnight.

***Prior to baking, a little bit of oregano can be sprinkled on top.

Bake uncovered for 55 to 60 minutes at 325 degrees. Sprinkle some additional cheese on during the last 5 minutes of baking. Let stand for 10 minutes before serving.

Serves 18