Mary Gleesons Christmas Dinner Tips

As we become more aware than ever of hunger in our world and as we enjoy everyday access to foods and ingredients from every corner of the globe my thoughts at this wonderful time of year turn to what truly matters.

For me, the essence of the season is simple: enjoy the important things. Shop locally. Don’t waste. And treasure time with family, children, and grandchildren. Watching all the Christmas lights come on in our lovely Roscommon (thanks to the incredible work of the Christmas Lights volunteers) is pure magic.

My Favourite Seasonal Treats

Warm homemade mince pies in Gleeson’s with fresh cream
Local bronze turkey from Castlemine Farm (calculate your cooking time well in advance—not on Christmas morning!)
Cranberry sauce with port, orange juice, and zest
Homemade bread sauce
Proper gravy and stuffing
Roast parsnips

A few tips I’ve learned along the way:

Prep all your vegetables the day before.
When the turkey comes out of the oven, it can rest for up to an hour, lightly covered with tin foil and a tea towel.
While the turkey is resting, finish your roast parsnips (glazed with a little maple syrup!) and your roast potatoes in the oven.
Bread sauce is best made on the day—it’s quick and delicious.
Gravy, cranberry sauce, and stuffing can all be made well in advance and kept in the freezer.

Two days later—when all the meat has been stripped from the bones—make a big pot of stock. Keep all your vegetable peelings in a freezer bag; add them to the pot along with quartered unpeeled onions, celery, leeks, more carrots, parsley, thyme, or whatever you have to hand. Cover with cold water and add lots of peppercorns (no salt). Bring to the boil, then simmer gently for 4 hours. Strain, cool, and freeze. It makes wonderful soups and gravies—and it’s a fantastic bone broth when clean living kicks in again!

My Favourite Christmas Cocktail – The Poinsettia

Ingredients: