Two-Tray Christmas Dinner
Two-Tray Christmas Dinner
Equipment
- 2 large roasting trays
- Mixing bowls
- aluminum foil
- Gravy jug
- Meat thermometer
- whisk,
Ingrediënten
Tray One
- 65 g butter softened (plus 1 tbsp for the gravy)
- 2 tsp ground mace
- Small bunch sage leaves chopped
- 2 garlic cloves crushed
- 2 –3kg turkey crown
- 1 large onion sliced
- 450 g sausagemeat
- 3 tbsp cranberry sauce
- 75 g prunes finely chopped
- 8 rashers smoked streaky bacon halved
- 4 tbsp port or red wine
Tray Two
- 800 g Maris Piper potatoes halved or quartered
- 600 g parsnips peeled and quartered
- 450 g small carrots trimmed
- 450 g Brussels sprouts halved
- 150 ml vegetable oil
- 2 tbsp plain flour +2 tbsp for gravy
- 4 bay leaves
Instructies
- Preheat the oven to 190°C / 170°C fan / gas 5.
- Bring a large pan of salted water to a boil.
- Mash butter, mace, half the sage, and garlic together, then create a pocket under the turkey skin and spread most of the butter underneath, rubbing the remainder on top.
- Place the sliced onions in the tray, settle the turkey on top, and begin roasting for 1 to 1.
- 5 hours, basting halfway.
- Parboil potatoes for 8 minutes, add parsnips for 3–5 minutes, drain, and allow to steam-dry.
- Cook carrots for 5 minutes and sprouts for 2–4 minutes, reserving some of the vegetable water.
- Mix sausagemeat, prunes, cranberry sauce, remaining sage and mace, roll into roughly 16 balls, wrap each with bacon, and chill.
- After 90 minutes of roasting, baste the turkey again and add the stuffing balls to the tray, then move it to the lower oven shelf.
- Heat oil in the second tray on the upper shelf for 10 minutes.
- Toss potatoes and parsnips in flour and hot oil, returning them to roast for 30 minutes, turning midway.
- Check turkey temperature; if cooked, remove and rest under foil for 20 minutes.
- Increase heat to 220°C / 200°C fan / gas 7.
- Roast potatoes another 10 minutes.
- Add carrots, sprouts, and bay leaves to the tray and roast for 30 minutes, adding stuffing balls for the final 5 minutes.
- For gravy, place the turkey tray over heat, add wine or port, scrape up the sticky bits, whisk in vegetable water, then butter-flour paste.
- Simmer 10 minutes and strain before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve directly from the roasting trays for a relaxed, family-style Christmas feast.Wine Pairing:
Pair with a hearty Vacqueyras to match the richness of turkey, roasted vegetables, and smoky stuffing.Nutritional Information
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About This Recipe — Two-Tray Christmas Dinner
This Two-Tray Christmas Dinner was created for cooks who want the full traditional experience without juggling five pans, three timers, and opening the oven door every six minutes. The beauty of this method lies in heat efficiency, flavor layering, and minimal movement — the turkey bastes in aromatic butter while the vegetables roast above, catching the rising warmth and the festive scent of garlic, sage, and mace.
By parboiling potatoes, parsnips, carrots, and sprouts, you jump-start the cooking process and guarantee a crisp exterior and tender inside. Wrapping stuffing balls in bacon not only adds smokiness but provides fat that caramelizes beautifully in the tray. Everything finishes together in a unified blast of heat, delivering color, crispness, and texture.
Timing becomes part of the choreography: resting the turkey is ideal, giving time to finish vegetables and create a rich gravy infused with onion sweetness and the reduced port or wine. It also frees up the oven for dessert prep — perhaps a steamed pudding or fruit loaf.
For an additional festive recipe that pairs perfectly on your table, explore our Classic British Fruit Loaf, a sweet and spiced bake that complements the savory warmth of this meal.
This method is excellent for busy families, small kitchens, or hosts seeking a relaxed Christmas Day where laughter matters more than logistics.
