Christmas dinner---HELP!?

Question

I am hosting a dinner for 5-7..Please advise me on the following..

A turkey--What size? Is it best to use a turkey bag or cook upside down and then flip the last half an hour?

Stuffing--If you use a "mix"--What can you add to make it more "homemade"?

Sweet Potatoes---Is a pecan topping or marshmellows more preferred by the majority?

Pies---Would pumpkin and pecan be enough or should I include a fruit pie or a cake maybe?

Snacks---I am expecting people at 4, dinner to be served at 6. Should I have snacks? If so, what are some good, quick, easy, and INexpensive options?


My meal tenatively includes: Turkey, Stuffing, Mashed Potatoes, Sweet Potatoes, Green Bean Casserole, Cranberry Sauce, Turkey Gravy, Rolls...

Does that sound about right? Anything I should add or omit?

Boy holiday meals get expensive! (Thinking it would have been cheaper to take everyone out...;))


Thank you for the advice Everyone! Happiest of Holidays!

Answer 1

Turkey-About 10-12 lbs (Any turkey)
Baste with butter and wine for every 30 minutes.

Stuffing-You can add more onions and celery. Also some dried cranberries. And add some cornbread crumbles with a little extra chicken broth so the cornbread doesn't make it dry. That's how you make it you own

Sweet Potatoes-You can add both! It's delicious. Marshmallows and pecans are great together.

Pies-The pies are fine. Add maybe a spice cake, I call it sock-it-to me cake though. Make sure you have milk. And don't forget a few sugar cookies (you don't have to)

Snacks-A wheel of melted brie cheese with fruit and crackers is a great appetizer/snack for waiting.

Your set for the holidays. You menu sounds great. Merry Christmas and Happy New Year!

Answer 2

A turkey--What size? Is it best to use a turkey bag or cook upside down and then flip the last half an hour?

I figure a pound + 1/2 per person (because some of it is bone) so I would get about a 10 pound turkey. I had great results with using a Brine mixture, here is a great recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29147,00.html - Then you don't have to worry about turning the turkey or using a bag.

Stuffing--If you use a "mix"--What can you add to make it more "homemade"? Cook and add the giblets (from the bag) and it will make it better. Don't use Stove Top, it tastes like fake stuffing.

Sweet Potatoes---Is a pecan topping or marshmellows more preferred by the majority?
I find that some people don't like nuts on things, but however you make it should be good. If there are kids, they generally like marshmellows better. If you use the nuts, leave a part without the nuts so people who don't like them can eat some without.

Pies---Would pumpkin and pecan be enough or should I include a fruit pie or a cake maybe?
You have enough food. Both pies are great!


Snacks---I am expecting people at 4, dinner to be served at 6. Should I have snacks? If so, what are some good, quick, easy, and INexpensive options?

For a quick, but really nice snack, try some pita chips and buy a pre-made artichoke/spinach dip. Or just a veggie tray (you can buy one already done up) with dip. Quick, and easy.

Answer 3

Turkey - 12 to 16 pounds - just cook it breast side up. Put herbed butter (or just plain butter) under the skin over the breasts, it will come out moist.

Stuffing - the mix is pretty good as is, I really don't know what you would add...

Sweet Potatoes - pecans in my family

Pies - I would have an apple pie, too

Snacks - I made Chex mix and will lay out some home made candy and cookies, too. I also will have those little quiches that you can get in the frozen food section. You don't need much, just a couple little things. I have more because I'm having more people.

Your meal sounds great - I wouldn't fix more, you have just the right amount.

Yes, holidays are expensive, all the extra stuff you have to buy. Well worth it in the end, though.

Relax, and Happy Holidays!

Answer 4

Christmas Dinner is a hassel but when you are sitting down and everyone is enjoying the wonderful, homemade meal you prepared for them then you will feel that eating at home was much better than taking them out for a meal. Homemade is always better. People are sick and tired of restaurants, in my opinion and would much rather eat at home if someone is willing to bother themselves to cook a decent meal. As far as the size of the turkey goes, you should find the smallest one you can and even then you will probably have leftovers. You may find on the back of the turkey how many servings it will provide. I personally like to put the turkey breast side up the entire time. I foil it until an hour or two before it is done to get it nice and brown. You could add celery and possibly ground up giblets to make the taste of the stuffing more like homemade and possibly to add a little more sage to it. That should do the trick. My company always enjoy the sweet potatoes with marshmellows on it. I would stick to that way. Two pies should be enough...if you have three things to serve you are just going to have so much leftovers. It really is enough. As for snacks before the meal, I find that setting out small bowls of nuts, pretzels and dried fruit always works nicely for me. Not to much. Dont want to ruin their appetite. The only other thing I could see that was missing would be a small tossed salad. Only if you think you want to go to the trouble...but it does look festive and just gives the meal that little extra something. Yes, the meal turns out to be sort of expensive but it is worth it. You will probably have leftovers for the next day too which is always nice, in my opinion. Hope you enjoy your Christmas dinner!

Answer 5

Turkey- 12-16 pounds. Cooking in a turkey bag is fine.

Stuffing- Mix is o.k. but you can get the stuffing in a bag and add onions, poultry and/or sage seasoning, and stock and it's easy and delicious.

Sweet Potatoes- We like the pecan topping at our house

Pies-Pumpkin and pecan would probably be enough, but a fruit pie would give your guest more selection. I also like doing a trifle... they are easy to put together.

Snacks-Really not necessary but if you feel that you need them, something light like cheese and crackers.

Answer 6

For the stuffing, use chicken broth where it calls for water, and chop up some fresh sage to boost it up.

The only thing I'd add is a light mixed green salad for a starter. For snacks, I always look forward to a meat and cheese tray. And if you're going to have a dip (even store-bought), buy a sourdough round, hollow it out and put the dip in that. That's a festive presentation. Plus, people like to pick at the bread too and dip it.

Answer 7

i know - i want to do something different too. it is summer here in australia - so my plan is: a rolled boneless chicken stuffed with apricot and cashew nut stuffing a beautiful mango, asparagus, proschiutto and avocado salad barbequed shrimp (marinated in sweet chilli sauce, coriander (cilantro), garlic and lime juice) scalloped potato bake a huge home made chocolate raspberry pavlova (like a giant chocolate meringue) from the Nigella Lawson website recipe. (this is the most delicious thing you have ever put in your mouth!! I have made it twice already - it is easy and so, so good). i also am tired of turkey, ham and the old christmas pudding with custard and cream - so out with the old and in with the new!!!

Answer 8

5-7 people: 18-20 lb. Turkey. What I do: defrost completely. Clean out inside. Save Liver. Wash out inside. Put turkey in roasting pan, bottom down, cup or two of water in bottom of pan, stick of butter divided up around outside of turkey breast, legs etc.
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If using stuffing mix: try adding 2 or so eggs to the mix, not too runny. What we do: 3 loaves of Italian bread, broken up in pieces and dried out a week before. Large can of chicken broth and a cup or so of water in a big bowl. Soak bread pieces a little at a time in broth. Squeeze out bread so it's just moist. Fry up a large white finely chopped onion in 1/2 to 1 stick butter until cooked completely and brown. Add onions/butter to bread pieces, salt pepper to taste, add 3 or so eggs, (now here's the gross part for some people - I puree the liver so I have at least a 1/4 cup of it and add that to the bread mix, mix thoroughly!), chop about 2 tablespoons of fresh parsley (not the curly one) and add. Mix all together. Stuff cavity of bird with this mix and if any leftover, I stuff under breast skin. Tie skin, and front of cavity together with a big needle and thick thread. We cook the bird this way in about a 400degree to 450degree oven for 1 hour, then turn heat back to 350 or 325 (depends on oven) keep basting, make sure enough liquid on bottom. (we drain out the liquid for the gravy, save your mashed potato broth too if your having it)
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Sweet potatoes: Marshmellows. chop up potatoes, add butter, mix, brown in oven, at end add marshmellows, top brown to brown it. (I like to mix butter and a little brown sugar)
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Desert: Pumpkin pie ok, holiday cookies.
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Snacks: ? If anything you don't want to stuff them ahead of time. Maybe try the Knorr Spinach Dip mix with a loaf of bread, the pieces of bread broken off for scooping up dip.
Whatever you do, stay light.
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Additions:? Cole slaw.
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my gravy: liquid out of turkey roaster pan. just the liquid, cook to reduce a little. tablespoon of flour, make a roux by browning lightly the flour, USE A WISK, add chicken broth and liquid from potatoes, salt/pepper to taste. If gravy too thin, mix 1 tsp cornstarch with 1 tbsp COLD water and add to gravy, it will thicken as it goes along. If your gravy seems a little weak in the flavor area try adding a chicken buillon cube.
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PS. any questions, email me. Good Luck!!

Answer 9

For box stuffing add chicken broth instead of water and saute up some celery and onions and add that