what is your best recipe for christmas night dinner.?

Question

how do you do your turkey?

Answer 1

I put mine in a roasting bag and put a onion in the cavity of the bird and it was delicious, moist, and tender.
I also fried a turkey last year and it was good too.
However, my best recipe is for cornbread dressing. I got the recipe from the bag of Aunt Jemima cornmeal package. It is sooooooo GOOD! I make this dressing EVERY Thanksgiving and Christmas.

Answer 2

This isn't a recipe... but... it works for me!!! :-)

Step one - Go to the bottle shop, and purchase a nice sweet red wine
Step two - wrap the bottle in nice paper (other then the brown from the bottle shop)
Step three - walk down the street, and follow your nose to the house which has the most delicious aromas coming from it
Step four - knock on the door, tell them that your from up the street, and you thought this was a great time to get to know them and present them with the bottle of wine
Step five - In no time at all you will be sitting down to a delicious Christmas dinner AND you will have made a new friend!! :-)

If you don't like meeting new people, change step 3 to - Drive around to each of your nearest relatives and/or friends places and then follow the rest of the steps :-)

Answer 3

Cheesy Dill
• 4 cans dinner rolls
• 8 oz shredded cheddar cheese
• 8 oz shredded mozzarella cheese
• 2 tsp dillweed
Method:
Spray or butter bottom of a 9x13 pan to prevent sticking. Pull apart all the rolls and pack them into the greased pan. Spray or rub them with margarine, then sprinkle dill and cheeses on top. Bake at 350 degrees until bubbly and light brown.

Answer 4

White Christmas Chili:

8 skinned and boned chicken breast halves
2 medium onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 (14 1/2-ounce) cans chicken broth
4 (15-ounce) cans cannellini beans, rinsed and drained*
1 (15-ounce) can cannellini beans, drained and mashed*
2 (4.5-ounce) cans chopped green chiles
1 teaspoon salt
3/4 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground red pepper
Toppings: sour cream, chopped fresh cilantro

Cut chicken into bite-size pieces.

Sauté chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes or until chicken is done. Stir in broth and next 10 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Serve with desired toppings.

*5 (15-ounce) cans great Northern beans may be substituted.

Yield: Makes 10 cups