Christmas In Blue

Last Year Christmas

I invite you to look back at our Christmas 2010.  It was Christmas in blue, but not a blue Christmas.  Just the two of us, our children were not home.  Jane and her husband live in the Netherlands, Susan and Tristan spent the Christmas with them.  Melanie and her children were in Tasmania to be with her parents-in-law.  They all had a wonderful Christmas.


Rayner suggested if we could be somewhere else for Christmas.  I liked the idea, but to be home is better for me, so we stayed.  It is a part of my journey in life that you have to learn to change, every year the girls were always with us at Christmas and Easter, even though they have grown up and have their own families.
It was different,  the house was so quiet, but the phone rang so many times, the calls were from our children to wish us a very Happy Christmas.  We were together; only it was not in the same place.

It was not a blue Christmas at all, I did some cooking, and I set up a blue table.  A very simple Christmas Lunch we had,  there was no entree and only a very light dessert.

A roast turkey buffet for the main and a light pudding served with berries for the dessert.  I will share the recipe and also recipes about what would you do with the left over.

This year we are not having Christmas lunch at home, but even better as we will be at our eldest daughter's place.  It is a significant change for us to have this occasion somewhere else, but I am looking forward to it.  My oldest grandchild is six years old, I am sure Mary Rose is going to be an excellent hostess.

The Cooking and Preparation of Turkey Breast Buffet

Our Festive Turkey Buffet

The Recipe

Turkey Buffet about 3 kg

100 g butter to rub the turkey

Turkey glace:

a tablespoon honey (warmed), butter/lemon juice

The filling

First Mix:

275g minced turkey

175 mince pork

1 onion, chopped finely

1/4 teaspoon ground white pepper

1tablespoon soft butter or oil

2 tablespoons brandy

(Mix the mince, other ingredients and brandy together)

Second Mix:

3 cups fresh bread crumbs

1 cup cashew nuts

1 cup mixed chopped herbs

parsley, chives and thyme

1tablespoon soft butter or oil

1 teaspoon grated lemon rind

1 tablespoon shredded orange peel

1 egg

Salt to taste-1/2 teaspoon

(place all ingredients in a bowl mix them thoroughly)

Mix both of the filling mixtures together

 The filling should be enough for the turkey buffet

baked in a separate tin, if any leftover

To Cook

Preheat the oven to 160 degrees C

Get the roasting pan ready, butter the bottom of the pan

Place sliced fruits on it: apple, orange and sliced onion

Add in 2 tablespoons plain flour-scattered around and
extra herbs-bay leaves and thyme

Rub the skin of the turkey all over with the softened butter

Put the filling onto Turkey lightly pack

Wrap the turkey with baking paper

Place the turkey on the prepared baking pan breast side down,
add 1 cup water to the pan
Bake in the preheated oven for two hours

The last 15 minutes of cooking, remove the baking paper,

brush the turkey with honey mixed with lemon juice and butter to brown
(At the final stage of baking put the breast side up)

Be careful when removing the turkey breast from the oven. The steam can be scorching.

Transfer to a serving dish and garnish with the trimmings and flowers/herbs

Strain the pan juices for the gravy ( the taste should be rich and of fruity flavours)

Roasted potatoes, pumpkin, sweet potatoes and green vegetables are an excellent garnish for the turkey

Rest Turkey for one hour for more to get a Better Moist Meat and easy to Carve.

Now is the Christmas week, you have plenty of time to organise the shopping list.  Happy Cooking!

Cooking Continues

Stay Tuned

Susy