masteraznchefjr said:
i need help planning a christmas dinner for 8 or 9
Providing you want turkey, this is what I have done:
18 lb turkey w/giblets, neck, etc in bag in cavity. Rinse giblets/neck/etc and place in pot and fill with water, add chopped onion and simmer. Neck meat can be removed and chopped to add to stuffing, as can other items, if you want. Rince cavity of turkey and add s/p to taste and fill with stuffing, can also stuff under neck skin. Seal with skewers or sew with baking thread. Rub melted butter or oil on skin and s/p to taste, adding garlic powder and onion powder. Roast according to instructions on plastic wrap around turkey.
1 box Marie Cubbison's seasoned cornbread stuffing, make according to directions on box, add chopped water chestnuts, neck meat, use stock.
4 lbs potatoes, preferably russet, boil potatoes in skin and peel after cooking, add 1/2 cup buttermilk, s/p to taste and whip/mash, add butter to taste, chives, roasted chopped garlic. If more liquid is needed add more buttermilk gradually until desired consistency.
1 lb each brussel sprouts and baby carrots Cut bottom of sprout, remove darkened leaves and make an "X" on bottom, and cut large ones in half. Cook both until desired doneness. Melt 1/2/ stick butter in a sauce pan and add 1/4 cup dejon mustard, and 1 Tbs roasted whole mustard seeds and add sprouts and carrots and toss to coat.
2 each delicatta squash and acorn Slice in half and remove seeds, s/p to taste place cut side down on baking sheet lined with parchment paper and roast until done. Remove meat from shells, add 1/2 stick butter, 1/4 cup maple syrup, 1/4 cup chopped roasted pecans and mix well. Top with nutmeg and butter to serve. Add more butter and/or maple syrup if needing more moisture.
I am sorry I do not have exact measurements, but I eyeball it. My measurements are estimates.