Christmas Dinner

Christmas dinner is traditionally hosted by my parents. It used to be served on Christmas Day, but after the gigantic breakfast that often lasts until lunch, it seemed kind of overkill. A few years ago by consensus we moved it to Boxing Day, and it has just made everything so much more relaxed.

One of the things that I love about Christmas at my parents’ house is how their brilliantly-lit tree fills up the front window. From the street outside, as you’re pulling in to the driveway, it really welcomes you in. While my parents do have lights strung up outside, the tree outshines them all. I’m told that there are 600 or more lights on there. To compare, our tree only has 200 lights, and it seems positively dim by comparison.

Mom is generally the one who is responsible for the roast turkey dinner, although Dad’s specialty is the Yorkshire pudding. They used to only serve Yorkshire pudding with roast beef dinners, but enough pestering by my brother and I (and then by my kids) over the years convinced them that they were appropriate to any meal served with gravy. Mom’s turkey dinner this year included stuffing, whipped potatoes, mashed potatoes almondine, carrots glazed in my carrot jam, squash with orange juice and walnuts, and of course lots of gravy. It was all delicious! My contribution to the meal was dessert: homemade apple and dairy-free pumpkin pies, baked in advance and reheated in the oven. It always seems a shame to me that a meal that takes all day to make can be scarfed down so quickly, but there is always lots of chatting after the meal as we all digest.

Thanksgiving Dinner

We celebrated our family’s Thanksgiving last night, and this year I hosted. Usually my mother makes Thanksgiving dinner (and all of the big family get-together meals, really), but my parents were supposed to be out of town. Well, plans changed last-minute, so I ended up scaling up my little family’s dinner to accommodate my parents as well. To be honest, when you’re making a meal this big it’s just a matter of throwing a couple of extra potatoes in the pot and doubling the batch of Yorkshire pudding, but still. I’m pretty sure that this was my first time doing the full Thanksgiving dinner all by myself. Mom even remarked how weird it was to come over to my house and watch me cook for everyone!

To get everything ready in time, cooking had to begin on Sunday night. The first thing I had to do was make some room in my fridge, which meant making up a big batch of Green Tomato Salsa (page 106, Preserving by the Pint by Marisa McClellan (2014), as well as a smaller batch of Blender Salsa (page 92, also Preserving by the Pint). Six and a half liters of salsa out of the way and I finally had a bit of room in my fridge — although I still have two large containers of green tomatoes to cook up.

Preserves out of the way, I got to the baking. I made my usual combination of the Purity Pastry crust (page 73, The All New Purity Cook Book by Elizabeth Driver, 2001) and the Pumpkin or Squash Pie filling (page 686, Joy of Cooking 75th Anniversary Edition, Rombauer & Becker, 2006). This time I was very careful not to forget the sugar.

Last thing that night, I ripped up two loaves of cheap grocery store bread and left it on the counter to dry out. One of the things my mother has taught me is that if you want good stuffing, you can’t start with fresh bread or it’ll become soggy once it’s baked in the bird. It’s actually better to start with stale bread, which will soak up the cooking juices and become quite flavourful without getting squishy.

When I seasoned my bread for stuffing, I used my mother’s traditional parsley, sage, rosemary, and thyme… And summer savoury. I had Scarborough Fair in my head for about two days.

The next day I stuffed the turkey as densely as possible, shoved pats of butter under the skin, and put it in the oven. I was so afraid that it wouldn’t turn out well; the only other time I cooked a whole turkey, it was extremely dry.

However, I think it turned out really well! I had to take a picture before I scooped out the stuffing for serving.

Another trick I learned from my mother is that because everyone like stuffing (or at least everyone to whom we’ve served dinner), it’s a good idea to make extra stuffing in a casserole dish, and then mix it all together. This also helps alleviate the potential moisture problem; the stuff cooked outside the bird will be dryer, but mixed together it helps absorb the excess moisture from the other kind.

On top of the bird, there were all kinds of side dishes! Circling clockwise, that’s stuffing, Yorkshire pudding, turkey, gravy, potatoes, carrots, asparagus (which ended up being quite bitter, sadly), fresh bread (Bread Machine Fluffy Herb Bread, but with no herbs), and of course more gravy.

In the end, except for the asparagus, I’m really happy with how dinner turned out! I hope that you and yours had a lovely Thanksgiving as well — or that you will have one in November, if that’s when you celebrate.