Wouldn’t it be great if someone just put together a time plan for Christmas Dinner and maybe a shopping list too…Well you are in luck because that’s just the sort of thing I love to do! Here is my Easy Peasy Christmas Dinner Time Plan and a shopping list for all the ingredients you will need.
My Easy Peasy Christmas Dinner Time Plan and Shopping List are for the following:
Steamed Sprouts (I use Tesco Prepared Baby Sprouts)
Shop bought chipolatas wrapped in bacon (I used Tesco Finest)
Shop bought bread sauce (I used M&S Classic Bread Sauce Mix 70g)
Shop bought cranberry sauce (I used M&S Cranberry and Port Sauce 300g)
Shop bought Christmas pudding (I used Tesco Finest 454g)
Shop bought brandy cream (I used Tesco Finest Really Thick 250ml)
You can find the individual recipes by following the links above, but most of the explanation is in the time plan below.
- I have assumed you are having lunch at 2pm, but if you are having lunch at a different time, just adjust the timings earlier or later.
- I have assumed you are cooking a 3kg whole turkey which takes 2 hours in the oven, plus 15 minutes preparation time (mostly just waiting for the oven to heat up) and 30 minutes resting time, so you will need to adjust this if you are doing something different.
- I’ve assumed you are cooking a 454g Christmas pudding which takes 1 hour to steam. I start steaming the pudding just before we sit down to lunch – I find this means the pudding is ready just about when we want to eat it – any earlier and we are all too full! A 454g Christmas pudding is usually marked on the box as serves 4 but I find this will work perfectly for 6 as usually no-one has room for more than a taste of christmas pudding after a big lunch! Obviously, if your pudding is smaller or larger, you will need to adjust the timings.
- I’ve assumed you are cooking for 6, so if you are cooking for more or fewer people, you may need to make some adjustments.
Easy Peasy Christmas Dinner Time Plan
24th December or before
- If your turkey is frozen make sure you defrost it thoroughly – remember a large turkey could take more than 48 hours to defrost – you have been warned!
- Make the red cabbage. I like to make this on Christmas Eve and then use some of it hot and put the rest in an airtight container in the fridge to be reheated on Christmas Day.
- Make the stuffing balls. Put the uncooked stuffing balls in a plastic box in the fridge over night.
- Make the honey mustard glaze for the roast parsnips and carrots. Store in a jam jar in the fridge.
- Make the turkey stock (or defrost the turkey stock in the fridge overnight, if you have made it already).
10:30: Get your turkey out of the fridge.
11.15: Turn your oven on to 180C.
Rub olive oil, salt and pepper all over the turkey.
Place the turkey in a large roasting tin and cover with foil.
11.30: Put the turkey in the oven.
12.15: Remove the turkey from the oven and baste.
Put the turkey back in the oven uncovered.
12.30: Drizzle a large baking tray with olive oil and sprinkle with salt and pepper. Put the tray in the oven to heat up.
Peel and chop potatoes. Parboil potatoes for 12 minutes.
Drain and allow potatoes to steam dry.
13.00: Turn the oven up to 200C.
Remove the turkey and baste. Put the turkey back in the oven
Put potatoes into preheated baking tray. Coat in the oil. Put in the oven.
Peel and chop carrots and parsnips.
Peel and chop 1 red onion and bash 8 cloves of garlic. Get rosemary ready.
13.15: Put carrots and parsnips in a roasting tray. Drizzle with oil. Sprinkle with salt and pepper. Put in the oven.
Baste the roast potatoes. Return to the oven.
13.25: Take the stuffing balls out of fridge. Put in a greased tin. Put in the oven.
Put the bacon wrapped chipolatas in the oven.
Add the red onion, garlic cloves and rosemary to the roast potatoes and baste. Return to the oven.
13.30: Remove the turkey from the oven. Check it is fully cooked.
Transfer the turkey to a different tin. Cover loosely with foil.
Put the turkey roasting tray on the hob. Sprinkle with flour. Stir. Add turkey stock.
Transfer the gravy into a saucepan and simmer on a low heat.
13:45: Remove the vegetables from the oven. Drizzle with the honey mustard glaze and turn. Return to the oven.
Put the bread sauce mix in a saucepan. Add milk. Stir and simmer. Turn off when ready.
Put the precooked red cabbage in a saucepan. Add 100ml water. Cook until hot.
Steam the sprouts for 7 minutes.
13.55: Put the Christmas pudding on to steam.
14.00: Serve food. Sit down and eat.
15.00: Eat Christmas pudding with brandy cream.
15.30: Make someone else do the washing up.
And if all this is just too much hassle, then why don’t you try my Easy Peasy Christmas Turkey Traybake? All the flavours of a traditional Christmas dinner in one tray!
Easy Peasy Christmas Dinner Shopping List
The quantities below are for 6 people. If you are catering for a different number, just divide my quantities by 6 and times by the number you are catering for. Bear in mind that you will need approximately 500g turkey per person if you are cooking a whole turkey, 325g turkey per person if you are cooking a turkey crown and 250g per person if you are cooking a turkey breast joint.
I’ve separated out the additional ingredients you will need for the red cabbage, turkey stock and stuffing balls as you may decide you don’t want to bother or would rather buy the ready-made versions.
Main Shopping List:
1 large red onion (or two smaller ones)
1 bulb of garlic
3 sprigs of rosemary
500g ready prepared sprouts
400g chipolatas wrapped in bacon
500ml turkey stock (or make your own turkey stock)
300ml brandy cream
1 x jar cranberry sauce
1 x bread sauce packet mix
Salt and pepper
454g Christmas pudding
500g red cabbage
2 small red onions
1 large Bramley apple
Red or white wine vinegar
1 bag turkey innards/neck/general yucky bits
Rosemary and/or thyme
1 red or white onion
200g white breadcrumbs
Dried mixed herbs