Christmas Cooking Timeline

Christmas Cooking Timeline

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Tips for serving your Christmas lunch at 2pm for 6 people. 

Dishes

Roast Turkey

Stuffing 

 

Cider roast turkey
Glazed apples & pears with sticky shallots
Chestnut & cranberry roll
Creamy parsnip & squash bake
Crisp-topped sprouts
Christmas spiced red cabbage
Buttery caraway carrots
Golden roast potatoes
Bread & walnut sauce
Cranberry & Champagne sauce

 

Getting ahead

All make-ahead dishes should be kept in the fridge or freezer until ready to be cooked.

 

Up to one month ahead

  • Parboil and freeze the golden roast potatoes
  • Make the stuffing and freeze
  • Prep the spiced cabbage

Up to four days ahead

  • Make the cranberry sauce 
  • Bake the Christmas pudding if you have made this

Christmas Eve

  • Roast the stuffing – keep in the foil
  • Boil or steam the crisp topped sprouts and prepare the topping
  • Steam the buttery carrots
  • Defrost anything frozen in the fridge
  • Cut the parsnips and roast

Christmas Day

9.30am: Stuff the turkey, weigh and calculate cooking time. Heat oven to 190C/fan 170C/gas 5.

10am: Put the turkey in to roast (timings based on a 4.5kg turkey).

11am & 12pm: Check the roasting tin- add more cider if needed.

12.30pm: Remove the foil from the turkey to let it brown.

1pm: Leave the turkey to rest. Put the potatoes in the oven to roast, if frozen (if not, put in at 1.10pm). Make the gravy.

1.30pm: Turn oven up to 220C/fan 200C/gas 7. Turn the potatoes and add the stuffing to oven to reheat.

1.45pm: Cover the parsnips with foil and put into the oven to reheat. Finish sprouts, carrots, cabbage and cranberry sauce. Take foil off the stuffing.

2pm: Serve and enjoy! Warm the pudding in the oven’s residual head while you eat.