One of the best things about Christmas lunch is all the extras so I thought I’d get prepared and gather together some of the recipes for all the accompaniments for the main course.
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Bring out the natural sweetness of carrots with an easy honey glaze
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Celeriac is a useful source of winter vitamins and minerals and the garlic is a known immune system booster.
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Although years ago we used to stuff the bird, these days we cook the stuffing separately. It is much easier to get an even cooking of the turkey (and safer too) if you do not stuff it. To infuse the stuffing with turkey flavor we simmer the giblets for an hour, and use that stock in the stuffing.
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Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular – but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!
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This recipe makes approximately two cups. Sweet chestnut purée can be refrigerated for up to two weeks and can be frozen for up to a year.
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There are some good suggestions here, Thanks!