Today I’ve been trying to get as much Christmas dinner preparations done as possible so I don’t spend too much time in the kitchen tomorrow missing out on watching the boys excited faces as they open their presents. So I’ve made bread sauce, sausage meat stuffing and chopped most of the vegetables except for the potatoes.
Plus we followed some of our usual family Christmas traditions. We went to the Crib Service at Church. We have been watching Santa’s progress around the world on Norad and videos to the boys on Portable North Pole. We sprinkled magical reindeer food in the garden. There is a mince pie and drink waiting for Father Christmas and a carrot for Rudolph. I read Twas The Night Before Christmas to the boys at bedtime.
And the boys filled their hand decorated boxes with the goodies we had made together yesterday. These are their presents for their grandparents and cousins. We had made chocolate fudge, marzipan stuffed dates, chocolate shapes, marzipan shapes and decorated biscuits. A very busy cooking session.
Now I’m just wondering how late a night I will have waiting for the boys to go to sleep. So whilst I wait, I’ll share my bread sauce and stuffing recipes.
1 medium onion
1 tsp powdered bay leaf
100g stale white bread
Cut the bread into small pieces. No need to discard crusts.
Put bread in blender and grind into large crumbs.
Pour the milk into a saucepan.
Peel and chop the onion into 4 pieces.
Add the onion, peppercorns and bay leaf to the milk.
Heat gently and allow to simmer for about 20 minutes.
Strain through a sieve.
Return liquid to saucepan.
Stir in the breadcrumbs.
Heat gently for about 5 minutes.
Season with salt.
Serve with turkey.
This can be reheated in the microwave, if made ahead of schedule.
600g sausage meat
85g sage and onion stuffing mix
250 ml boiling water
Pre-heat fan oven to 170 deg C.
Boil the kettle.
Measure 250ml boiling water into a large bowl.
Add the stuffing mix.
Stir and leave for at least 5 minutes.
Mix in the sausage meat.
Form some of the stuffing into balls.
Place on a baking sheet.
Put the remainder of the stuffing as flat blocks in 2 small ovenproof dishes.
Bake in preheated oven, the balls will take about 25 minutes and the blocks about 35 minutes.
Tip off any excess fat.
Serve with turkey.
This can be reheated in either the oven or the microwave, if made ahead of schedule.
I’d love to hear what preparations you do ahead of Christmas?