Classic Two-Tray Christmas Dinner
Classic Two-Tray Christmas Dinner brings together roast turkey, crispy potatoes, golden parsnips, glazed carrots, Brussels sprouts, and bacon-wrapped stuffing balls in just two roasting trays. This stress-free Christmas feast keeps preparation simple while delivering all the traditional festive flavors your family expects.
Equipment
- 2 large roasting trays
- aluminum foil
- Gravy jug
- Meat thermometer
- Mixing bowls
- Saucepan
- Whisk
Ingredients
Tray One
- 2 to 3 kg turkey crown
- 2 garlic cloves crushed
- 2 teaspoons ground mace
- 3 tablespoons cranberry sauce
- 4 tablespoons port or red wine
- 65 g softened butter
- 75 g prunes finely chopped
- 450 g sausagemeat
- 8 rashers smoked streaky bacon halved
- 1 large onion sliced
- Small bunch fresh sage leaves chopped
Tray Two
- 2 tablespoons plain flour
- 4 bay leaves
- 150 ml vegetable oil
- 450 g Brussels sprouts halved
- 450 g small carrots trimmed
- 600 g parsnips peeled and quartered
- 800 g Maris Piper potatoes halved or quartered
For the Gravy
- 1 tablespoon butter
- 2 tablespoons plain flour
Instructions
- Preheat the oven to 190°C (170°C fan).
- Bring a large saucepan of salted water to the boil.
- Mix the butter, garlic, ground mace, and half of the chopped sage.
- Loosen the turkey skin carefully.
- Spread most of the butter underneath the skin and rub the remaining butter over the turkey.
- Arrange the sliced onion in a roasting tray.
- Place the turkey on top.
- Roast for 1½ hours, basting halfway through.
- Parboil the potatoes for 8 minutes.
- Add the parsnips and cook for another 3 to 5 minutes.
- Drain well and leave to steam dry.
- Cook the carrots for 5 minutes.
- Cook the Brussels sprouts for 3 minutes.
- Reserve some of the vegetable cooking water.
- Mix the sausagemeat, prunes, cranberry sauce, remaining sage, and ground mace.
- Shape into 16 stuffing balls.
- Wrap each stuffing ball with bacon.
- Chill until needed.
- After 90 minutes, baste the turkey again.
- Add the stuffing balls to the turkey tray.
- Heat the vegetable oil in the second roasting tray.
- Coat the potatoes and parsnips lightly with flour.
- Transfer them to the hot oil.
- Roast for 30 minutes, turning halfway.
- Check that the turkey reaches 75°C.
- Remove the turkey from the oven.
- Cover loosely with foil and rest for 20 minutes.
- Increase the oven temperature to 220°C (200°C fan).
- Roast the potatoes for another 10 minutes.
- Add the carrots, Brussels sprouts, and bay leaves to the tray.
- Roast for 30 minutes.
- Add the stuffing balls during the final 5 minutes.
- Place the turkey tray over medium heat.
- Pour in the port or red wine.
- Scrape up the browned bits.
- Whisk in the reserved vegetable water.
- Add the butter and flour mixture.
- Simmer for 10 minutes.
- Strain the gravy.
- Carve the turkey and serve everything immediately.
Notes & Wine Advice
Recipe Notes
Prepare the stuffing balls a day ahead to make Christmas Day more relaxed. Allow the turkey to rest before carving to keep every slice tender and juicy. Turn the potatoes halfway through roasting for an evenly crisp finish. Serve directly from the roasting trays for a relaxed family-style Christmas meal.Wine Advice
A glass of Vacqueyras pairs beautifully with the roast turkey and rich gravy. A smooth Pinot Noir is another excellent choice for this festive dinner.Nutrition values
Calories: 685 kcal | Carbohydrates: 48 g | Protein: 46 g | Fat: 34 g | Saturated Fat: 11 g | Sodium: 620 mg | Sugar: 1.8 g