Important Christmas Points to Remember

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Published 1999

Before the Day

It’s best to serve a cold starter (if offering a three-course menu) that can be prepared at least 24 hours in advance.
The stuffing for the turkey can be made up to 48 hours in advance, with the turkey ‘filled’ and perhaps a roulade made – the remainder of the stuffing rolled in buttered foil – 24 hours in advance.
Turkey stock made from giblets or veal jus can be made well in advance.
All vegetables can be prepared on Christmas Eve.
If making home-made cranberry sauce, this can be made several weeks in advance and kept refrigerated.
Any brandy or rum butters can be made well in advance and frozen.
Home-made rum sauce or custard can be made in advance or on the day.

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