There's never a good time to begin thinking about your Christmas Day meal, and Stir-up Sunday this year on 24 November looks like an awfully good time to do just that. Yes, we do know, we do know, Christmas is only a Christmas cake with mincemeat, and that takes its time, but to have as much done as possible on the big day would have to be an all-singing, all-dancing present itself, you see. Well, we’ve devised a Christmas plan using an advent calendar structure – designed to have you super organized by and for the big day and is all designed to serve a Christmas Day meal at 2pm but can be tweaked to suit all your own individual time arrangements.
A month ahead: write your to-do list
The ingredients you'll need for a festive feast are likely to exceed those of your average meal, so be sure to write down the complete menu and any recipes that you wish to cook at least a month prior. Create a detailed shopping list of every required ingredient, ensuring that there will be no frantic dashes to the supermarket at the last minute. The joy of Christmas and holidays shared with family and friends suggests that you should divide the tasks, and ideally, everyone should be eager to contribute to the festivities.
A month ahead: make the Christmas pudding
Those who enjoy having their fruit pudding prepared in a traditional manner can take the opportunity to prepare their Christmas pudding a few weeks ahead to allow the flavors to mature, or many might say that the tradition of Stir-Up Sunday, celebrated on the last Sunday in November, determines the pudding's readiness based on the specific time of the season it occurs in.
There is nothing wrong if you choose to leave it for a while longer, as the fruit pudding can only become more complex in its flavors depending on how long in advance it is made. You can even choose to steam your pudding ahead of time and then quickly reheat it in the microwave just before you are ready to serve it.
Make and freeze: braised red cabbage
Braised red cabbage is a Christmas favorite and pairs beautifully with roast turkey and Boxing Day ham. One of the best things about this dish is that it can freeze well or will keep happily in the fridge for 24 hours; just give it a good stir before serving to elevate the flavor. Good recipes incorporate all the festive spices of Christmas, along with delightful clementines and fragrant cloves. We have included a secret weapon that boosts the sweetness even more, which is a dollop of rich black cherry jam.
Make and freeze: bread sauce
You could actually prepare it up to a month in advance and freeze the bread sauce in zip lock bags. Then, you would let it defrost overnight in the fridge on the day before the big event. You can then simply reheat it on the day. We find that adding a little bit of creme fraiche enhances the flavor nicely. Storing it in zip lock bags rather than bowls will help save a huge amount of space in your fridge or freezer.
Make and freeze: mince pies
When unforeseen relatives drop in at Christmas, a few warm mince pies are just the perfect treat, and they become infinitely better if you've made them yourself, rather than simply purchasing a shop-bought version. To ensure you have delicious mince pies ready when Great Aunty Mildred decides to spontaneously visit, prepare the pies, let them cool, and then freeze them. You can then easily pop a pie into a preheated oven to reheat from frozen by placing it in the oven at 180C/160C fan/350F/gas mark 4 for about 10 minutes.
Make and freeze: creamy mushroom soup
A hot, veggie-rich soup would make for an excellent appetizer for Christmas Day, and this creamy mushroom soup fits the bill perfectly. You should best prepare it the day before or, even better, organize an advance preparation on the day (yes, get well organized, or consider freezing it for much earlier). We have a recipe for little garlic toasts that takes an hour to prepare, though by now I doubt you will want to make them! Swirl in the cream just before you dish it up.
Make and freeze: stuffing
For a meatier stuffing, prepare it in advance, and then thaw it in the fridge on Christmas Eve. Stuff the bird with the mixture, or bake it in a separate dish—the outside of which will turn out nice and crunchy. Our delightful recipe comprises a flavorful mixture of mincemeat, onion, and a blend of cranberries and herbs—a combination no one can possibly refuse.
FAQ's
1. When should I start prepping to avoid holiday stress?
Begin your prep up to a month in advance by freezing make-ahead items like gravies and pastry, shop for non-perishables two weeks prior, and tackle vegetable peeling the day before.
2. How do I make sure the turkey stays juicy?
Dry brine your turkey uncovered in the fridge for 24 to 48 hours to lock in moisture, tent it with foil during the first half of roasting, and always let it rest for at least 30 minutes before carving.
3. What is the best way to keep hot side dishes warm while serving?
Transfer finished vegetables and roasted potatoes into pre-warmed slow cookers set to the warm setting, or keep them covered in an oven turned down to 80°C until it is time to plate.
4. How can I balance a menu with last-minute cooking demands?
Choose a menu where most dishes can be served at room temperature or prepared ahead of time, leaving only one or two items—like the roast meat or final gravy reduction—to manage on Christmas day.
5. How do I calculate the right amount of food per person?
Plan for roughly 400 to 500 grams of raw meat per guest, 250 grams of potatoes, 150 grams of mixed vegetables, and one dessert portion per person to ensure plenty of food without overwhelming leftovers.
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