Make ahead xmas dinner

[Anonymous]

Sous vide steaks or a tenderloin then just throw in a grill pan at the end for a sear on the outside.

[Anonymous]

We have our fancy meal on Christmas Eve and a casual homemade lasagna with salad on Christmas night. It keeps me from going to Christmas Eve services, but makes Christmas Day more relaxing.

[Anonymous]

Chili and rice

[Anonymous]

Anonymous wrote:We always did a meat fondue when we got home from church. Everything was ready prior and we just had to heat up the fondue pots.

We do a sukiyaki hot pot with all the fixings.

[Anonymous]

OP here. Love these ideas. One of us has trouble with beef, which eliminates a lot of these (Altho i am trying to think of a sub for the mini-wellingtons because that’s perfect for everyone else.). We used to duck when service was at 5, but now we don’t get home until after 8, so it’s hard for younger ones to wait for much. Maybe the chicken mirabella is the thing. And, I confess trying to find something that seems celebratory. So I love chili and stew, but trying to go up a level for Xmas Eve (we won’t all be together for Xmas dinner).
Thank you!

[Anonymous]

If you want a Wellington option that is not beef, do salmon Wellington

[Anonymous]

Anonymous wrote:If you want a Wellington option that is not beef, do salmon Wellington

Salmon Wellington with a crab layer is delicious!

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you want a Wellington option that is not beef, do salmon Wellington

Salmon Wellington with a crab layer is delicious!

Do you have a recipe? That sounds amazing!

[Anonymous]

Anonymous wrote:The Silver Palate’s Chicken Marbella.
An oldie but goodies and one of our holiday go-to make ahead meals.

Make one day ahead and leave in the fridge. Take out, cooks, house smells wonderful!

https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella

I like Ina Garten's version too, and have done it on Christmas Eve. https://www.foodnetwork.com/recipes/ina-garten/chicken-marbella-updated-7609227

[Anonymous]

I’d do pressure cooker lasagna or spinach mushroom risotto in pressure cooker. Easy peasy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The Silver Palate’s Chicken Marbella.
An oldie but goodies and one of our holiday go-to make ahead meals.

Make one day ahead and leave in the fridge. Take out, cooks, house smells wonderful!

https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella

I like Ina Garten's version too, and have done it on Christmas Eve. https://www.foodnetwork.com/recipes/ina-garten/chicken-marbella-updated-7609227

pp. Love Ina, I'm sure this is delicious too!

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you want a Wellington option that is not beef, do salmon Wellington

Salmon Wellington with a crab layer is delicious!

I made it loosely based on this recipe but individual ones and didn't make the sauce.
https://foldedsteel.com/blogs/recipes/salmon-en-croute?fbclid=IwY2xjawOpOTBleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeLpdZfibKnBh88n__JiKu9igyAccgveGihOsSyVfAx5y-MwoQ9CL3lXDVj5Q_aem_gxE3B5nykp-v5owZOCcOtg

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you want a Wellington option that is not beef, do salmon Wellington

Salmon Wellington with a crab layer is delicious!

I made it loosely based on this recipe but individual ones and didn't make the sauce.
https://foldedsteel.com/blogs/recipes/salmon-en-croute?fbclid=IwY2xjawOpOTBleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeLpdZfibKnBh88n__JiKu9igyAccgveGihOsSyVfAx5y-MwoQ9CL3lXDVj5Q_aem_gxE3B5nykp-v5owZOCcOtg

When you made this how did you keep pastry from getting soggy as salmon cooked? Or does pastry soak up the salmon juice?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you want a Wellington option that is not beef, do salmon Wellington

Salmon Wellington with a crab layer is delicious!

I made it loosely based on this recipe but individual ones and didn't make the sauce.
https://foldedsteel.com/blogs/recipes/salmon-en-croute?fbclid=IwY2xjawOpOTBleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeLpdZfibKnBh88n__JiKu9igyAccgveGihOsSyVfAx5y-MwoQ9CL3lXDVj5Q_aem_gxE3B5nykp-v5owZOCcOtg

When you made this how did you keep pastry from getting soggy as salmon cooked? Or does pastry soak up the salmon juice?

I don't remember it being a problem. I made individual ones, so there was more pastry.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you want a Wellington option that is not beef, do salmon Wellington

Salmon Wellington with a crab layer is delicious!

I made it loosely based on this recipe but individual ones and didn't make the sauce.
https://foldedsteel.com/blogs/recipes/salmon-en-croute?fbclid=IwY2xjawOpOTBleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeLpdZfibKnBh88n__JiKu9igyAccgveGihOsSyVfAx5y-MwoQ9CL3lXDVj5Q_aem_gxE3B5nykp-v5owZOCcOtg

When you made this how did you keep pastry from getting soggy as salmon cooked? Or does pastry soak up the salmon juice?

I don't remember it being a problem. I made individual ones, so there was more pastry.

Making this weekend for family. Thank you for posting recipe link!