For most of us, Christmas is the first or second biggest family event of the year, especially in the cooking and baking department.
Some people prefer turkey, some prefer ham, and others (like me) prefer beef.
This year, my family will be at my house, so I am doing the planning and most of the shopping and cooking. I ordered my roast the other day and will pick it up four days before Christmas. It is pricey, but the market drops the price for the holiday so that it is more affordable. I also ordered some fresh Kielbasa.
Normally, since I have a small group on Christmas Eve, I splurge and get a rib roast, and prepare a few side dishes to complement this yummy main course. There’s a special rich potato and Gruyère cheese casserole, usually a salad and a simple green vegetable, although I have added other things, including a vegetarian entree of some sort. I’m thinking of making a mushroom tart this year. I’m still kicking around the idea of making Yorkshire pudding, but haven’t decided.
On Christmas Day I usually don’t cook anything, other than breakfast, and munch on leftovers when I get hungry.
I know that some ethnic groups have special dishes and meals that are prepared for Christmas. For instance, Italians traditionally have a fish and seafood meal on Christmas Eve. Polish families often have dishes like fresh kielbasa, stuffed cabbage, and pierogi.
What do you (or your family) usually prepare for Christmas Eve and/or Christmas Day dinner?
Stella's Place 
I’m sure that your intent was Christmas dinner, but your mention of breakfast made me think of this. I took it to a Christmas brunch one year, and it was a huge hit. After that, I always made it as a hostess gift for the family who entertained us and loved it so.
It’s best made the night before, and I like to use thick cut Texas toast style bread, as well as a French bread. Don’t skip making the blueberry syrup, it’s easy! I think that I will make pans of this as a gift for my sons’ families this year, so that they can have an easy Christmas breakfast or brunch. I think that would be an appreciated gift.
This is an easy make ahead breakfast, and it’s just a very special treat. Great with ham too.
https://www.chef-in-training.com/overnight-blueberry-french-toast/
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Still on breakfast and gifts, I love this. I also use Nutella as filling. It’s one of the few truly beautiful treats I can turn out! When I learned to cook, time and money were both at a premium, and I never took time on presentation.
With this, you can easily make it look just like the picture. Actually, the first year I made it, I had very young grandchildren making their own little erosions of it. I think they were around 4 and 5 years old.
I have made it for Christmas morning gifts too.
https://www.tastesoflizzyt.com/maple-nut-cinnamon-twists/
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Well, since I always have quart bags of blueberries in the freezer… seems a no brainer.
One year Czar and I made jams and jellies as gifts. The blueberry did not set up, so everyone got syrup.
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One year I made a similar casserole with apples. Delish!
I think this was the recipe I used:
https://www.kingarthurbaking.com/recipes/apple-french-toast-bake-recipe
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That looks awesome!
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It was very good. The only thing – I made it in the countertop oven, and it rose so much that it touched the top!
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This is my own wassail recipe. It makes a small crockpot full, and the non wassail fans inhaled it, and fought over the last drops! I plan to double it for Christmas. Which means I’ll double the spices too.
Clear American Pineapple Orange Sparkling Juice, 17 Fl Oz Bottle
Single serving bottle of apple juice
Quart of cranberry juice (unsweetened)
Agave nectar to taste
Cranberries (whole, added about a cup)
Two cinnamon sticks
1 tablespoon allspice berries
Combine in crockpot and heat on low 3-4 hours. I also plan to add star anise and pineapple or orange slices at Christmas. You can use the sweetener of your choice, of course. This was festive and delicious. I also like to add cognac.
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Since DIL was with us at Thanksgiving and she requires that we have something other than turkey, and there only being 5 people to feed so two meats seems excessive, I will have my beloved turkey dinner on Christmas.
Put the turkey upside down in the roaster, with celery, onions and apples, and bake for a little more than half the time the cookbooks say for the weight. When you check, the turkey is usually falling off the bones. It is not pretty, none of the browned Normal Rockwell presentation, but the meat is perfect. We are not fans of white meat, but because all the juices filter down it comes out quite good.
Sage dressing with crumbled breakfast sausage in it. Cranberry sauce. Whipped potatoes with giblet gravy. Leseur petit point peas in the silver can. Pie (my brother loves pecan, I may make a pumpkin, too. One year I made mincemeat. (I do not really need three pies in my house!)
After dinner, tear the turkey apart into meat for sandwiches and other projects, and turkey hash tomorrow night, skin and gristle for the dogs, and bones for the stock pot. Start the stock cooking, as the turkey and andouille gumbo will be the next project in a couple of days.
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The roaster is granite-ware, black with white dots. I forgot to say to put the lid on the roaster and keep it on until the turkey is done.
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We do Mexican – the child was raised on this and no point in changing it now! 😀 Pinto beans, red cheese enchiladas, steamed tamales and Spanish rice. Sometimes chile rellenos when the mood strikes, and always salsa and chips. I sure wish I made a good sopapilla…. but I do not.
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