Hey Everyone,
I am cooking Christmas Dinner for the first time this year. Usually my wife does it, but we just moved into our new home and she's a law student, so it leaves alot on my shoulders. I've found a few recipes on the internet, but I have no idea if they'll be good or not. I was wondering if people wouldn't mind posting a few Christmas Recipies that I could try. It would be a great help in this season. Thanks.

What are you cooking? That would make it easier for recipes to be posted.

Same as above. If you know what type of meat you want that would help greatly.

Just do a traditional roast dinner and buy a fancy dessert. You can't go wrong with that.

marks and spencers ftw

I'm making a turkey, stuffing, potatoes, etc... Typical Christmas fare. I just don't have any good recipes for this stuff. I don't want to end up serving bland food for the holiday.
P.S. Thanks for the interest/help

Pumpkin Pie is a must. Just go to a local grocery and pick one up.

You should definitely make some kind of wild rice sausage and mushroom stuffing if you like that kind of thing, always been my favorite christmas dish. If you like I could try and dig the recipe out. as for potatoes (depending on your taste) you could either make rum potatoes or mashed potatoes....

marks and spencers ftw

If you live in England, that is. :lol:

I found this on food Network, but we tried it for Thanksgivnig and it was delicious.

Ingredients

* 1 (14 to 16 pound) frozen young turkey

For the brine:

* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped candied ginger
* 1 gallon heavily iced water

For the aromatics:

* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil

2 to 3 days before roasting:
Directions

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Wow, DPS. That is one badass-sounding turkey. :D

Wow, DPS. That is one badass-sounding turkey. :D

Dude...you have no idea. That was the badassest turkey I ever had the pleasure of consuming :lol:

I'd better not say that. If ch1cken doesn't like it, I'm gonna look like an idiot :sad:

Go out and buy yourself a turkey fryer and DEEP FRY THAT BIRD!!!!!!!!! God it is so good. Just read all the instructions and make sure the bird is THOROUGHLY thawed before you put in the hot oil. I prefer peanut oil.

Thank you all so much. This really means alot. The mushroom and wild rice and sausage stuffing sounds great. If anyone has a recipe for that, that would be awesome. I'm actually gonna be cooking two different turkeys (just found out another family is joining us.....AAAAGH...the pressure). I think I'll fry and use the recipe above, thanks again.

I don't cook much, but I would suggest adding plenty of spices to the turkey and make sure it is not over-cooked. To try something a bit different, try some angel hair (if I got that right) spaghetti with sauce on the side. Don't add onions and other spices that take on a "chunk" form though, as I find a regular canned sauce with a bit of salt or pepper or "flake" form spices has a lot of flavor.
BTW as a pointless side note, my family doesn't have turkey on Christmas; we have ham and pasta.

For the stuffing...

1/4 pound Pork sausage, mild or hot
Package of wild rice
1/4 cup sliced button mushrooms
3 Tablespoons sausage drippings
1 onion, chopped
2 Tablespoons Soy Sauce

Cook rice as instructed on the package.
Cook sausage until brown.
Over medium heat, saute onion in reserved sausage drippings until soft.
Add mushrooms and cook until tender.
Mix rice, onion mixture, and soy sauce.

Pumpkin Pie is a must. Just go to a local grocery and pick one up.

Agreed! A dinner is just a dinner without the pieage.

Thank you all so much. This really means alot. The mushroom and wild rice and sausage stuffing sounds great. If anyone has a recipe for that, that would be awesome. I'm actually gonna be cooking two different turkeys (just found out another family is joining us.....AAAAGH...the pressure). I think I'll fry and use the recipe above, thanks again.

sweet I'll dig up the stuffing recipe :thumbsup:I've eaten it under many different peoples ladles so I don't think it's a matter of cook'smanship.
@DeadPooleSyke: not exactly the recipe I have, just because mine is more specific as to what type of mushrooms and uses cornbread crumbled in...but that is admittedly much simpler!

Thank you everyone. I will definatly be trying some of these out. Gotta love this community.