I am preparing my Christmas dinner a day early because we have a master plan. On Christmas Eve, I am preparing the turkey along with the sides that reheat well. On Christmas Day, I will reheat the Christmas Eve foods and prepare the additional sides. All this means, we are able to enjoy the foods without having too much at once. Then on St. Stephen’s Day (the 26th), we will enjoy leftovers and much-anticipated brie, cranberry, turkey sandwiches. Here are the links to the recipes I am using this Christmas in case you’re looking for ideas or resources. Away we go…
Boneless fresh turkey breast from Chicken Inn in Cork’s English Market
I always count on old family recipes, especially for dessert. This includes the cheesecake, which dates back to Aunt Loretta in the late 1800s. The Snyder Pie Crust is the modernized version of a pre-civil war recipe. The cherry and apple pies are like those commonly made by my Tate ancestors in Virginia and Tennessee in the mid- to late 1700s. This rich family history bring a strong familial tie to mind when I am cooking these recipes.
If you need to refer to these visually, I have a Pinterest board dedicated to my holiday menu.