What will you be eating and any 'different' takes of Christmas favourites

Roast Turkey
Roast Potatos
Yorkshire Puddings
Peas
Sweetcorn
Carrots
Chestnut stuffing
Gravy

What else are you adding to the standard above items

Brussel sprouts ARE NOT WELCOME ON THIS THREAD

I end up doing the same nearly every year, and only the roast spuds are the same as the Bear family meal:

Home-cooked ham
Parsnips roasted with stem ginger and ginger syrup
Cauliflower cheese
Red onion marmalade (home made)
Pigs in blankets: chipolata wrapped in streaky - cut into thirds
Sp****s

Cheese that tastes like the bottom of a farmer's welly and a generous measure of some rather good port I've put to one side

Probably won't bother with pud

Turkey, salt and cracked black pepper rubbed into the skin the day before and butter stuffed between the skin and breast meat.

Port and cranberry stuffing.

Pigs in blankets (a la Emjay).

Honey glazed parsnips.

Slow roasted spuds.

Kale, broccoli and red cabbage.

Ham, cheese, etc. in the evening. Alcohol, chocolate and other gluttonous binging throughout the day.

Anything we have in the fridge, which may include a roast chicken. Or a curry. And something Quorn for the veggies.

Its taken many many years.....but I quite like sprouts.

We're having 11 for Christmas dinner, Paul's got the idea of doing a 3 course meal- 2 starters soup or prawn cocktail
2 meat choices turkey or beef with homemade roast, mash carrots sprouts
Then a selection of desserts
Tea coffee wine mints

Just need someone help me with the dishes now

Were actually having one together this year, that's enough for me!

I'll be eating the usual, traditional type Christmas dinner, which suits me just fine

No starters, just get stuck into the main course

Might have some trifle afterwards, but can't fill up too much, as am working in the evening

We're having the traditional turkey etc for main, but scallops and Stornoway black pudding for starter.

Should be fine as long as I can stay off the red wine long enough to cook it all.

"Stornoway black pudding"

Is that different to Birmingham Black Pudding?

We host language students, so we cook a full roast dinner every Sunday for around 10. Seems a bit like a busman's holiday, hence why we won't mind too much if we're a bit less traditional...

I will be brining our turkey this year, It works so well with our sunday chicken. Basically you submerge the bird ina week saline solution for 24hrs. It plumps up massivley and once cooked is so tender, moist and tasty, plus it is easier to carve.

It's one of Hestons tricks. The potato method is very good too.

Looks interesting, even though I'm not a chicken fan!

Anyone tried beer chicken? Shove a can (opened!) of beer up the rear end of the chicken and roast it standing up (the chicken, not you - you're allowed to sit down).

http://bbq.about.com/cs/chicken/a/aa100400a.htm

No, but the touble with that recipe is there is no woom in the oven for the spuds. i like to do them in a separate tray.

... the food of the devil (unless it is fresh and still on the cob with lots of butter and pepper)