Re: First Christmas!
 

I do this with a pork roast and with pork chops that are 1 inch thick. I make a pocket and insert the stuffing made with bread, sautéed apples, onion, spices into the pocket and using a tooth pick hold the pocket closed and then roast the chops in the oven.


Casseroles are a side dish when it is a single item ingredient that is baked, i.e. stuffing becomes dressing since it is not put into the bird, green bean casserole, sho pak corn casserole, etc. These dressings are spoonable.



I'd say that your a personal taste isn't it? I love corn, can't have it because of diabetes, but I sneak a spoonful once in a great while. We always serve two veggies at dinner and one must be a green veggie.
We also like gravy for the roast for the next day when the meat is chilled and you don't want to heat it up because it will further cook the meat which should be medium at least if not medium rare.



Pot roast is made with the cut of beef that is not tender when just roasted, i.e. brisket, rump roast, a shoulder cut. It is browned first and with the drippings you make your gravy, put the roast back into the pot and with the heat on low you cook it slowly for a few hours. In the US we will add carrots, a cut of tomato, sometimes pearl onions to the pot along with bay leaves, salt pepper, etc.


Cole slaw is a salad made from shredded cabbage. There are two types of salad type dressings you can use. One is mayonnaise based and the other is with vinegar and oil. This is my sister-in-law who serves it with every dinner regardless of what they have (if not soup). She makes her own dressing and it does has a mayo base.

Having watched all the Great British Baking Championship shows since 2012, I do know the difference now in terminology between our countries for bread rolls, cookies, puddings, etc. There is a very big difference in the terminology and our eating styles. Here restaurants serve a bread basket as soon as you sit down. A salad is served before the main entrée.

Re: First Christmas!
 

Not bad, just a bit odd. ;)

Re: First Christmas!
 

My first Canadian Christmas was many years ago at my in-laws when they still lived in London, Ontario. My late M-I-L was not noted for her culinary skills, so I offered to cook Christmas dinner. I made a full roast turkey dinner the way I'd been taught by my mother. Roast turkey, roast potatoes, sweet potatoes roasted with orange butter (whip the juice and zest of a couple of oranges and a pinch of sugar into butter, chill, then put generous teaspoons on thickly sliced orange sweet potatoes (yams?) and roast until tender, turning once. When there's a bit of caramelisation starting around the edges, they're done), green beans dressed with fried bacon and onion (finely dice the bacon and onion and fry together until lovely and caramelised, scatter over the beans), and homemade gravy. I made the stuffing (pork, apple and sage) as a side dish (it is easier to roast a turkey unstuffed, with some herbs, butter, lemon and garlic thrown in the cavity to help with gravy flavouring). My M-I-L breezed through the kitchen and exclaimed about the amount of fresh herbs being used and was worried was that everything would "taste too strong". She didn't complain about the finished product though.

Since then, when we've all been in Vancouver, we've gone out for Christmas dinner! My husband's family have a breakfast tradition, so the boys on that side of the family all make English muffins with poached eggs, cheese and bacon, and pancakes with fresh apple compote. They do a mighty fine job. Stuffed with those delicious fixings, I can get through to dinner with just a mince pie or two to keep me going!

Tonight I am making a turkey "pie" with my leftovers. Turkey, sauteed zucchini, seasoned with chives and plenty of black pepper in a bechamel sauce flavoured with leftover gravy; thinly sliced leftover roast potatoes on top to make the "pie crust". Baked until golden. Served with leftover orange sweet potatoes (see recipe above) and a fresh green vegetable. YUM!

Re: First Christmas!
 

:scaredhair:

Re: First Christmas!
 

Well I do like a good gravy but it's not so much so a personal taste. I like corn . I grow it.
Roasts come with gravy in a gravy boat. Roasts would not come with corn....or mash. I'm now wondering and trying to remember if a roast might come with a little mashed swede to offset a roast parsnip.

Ah ! Browned braised /slow cooked casserole or stew. If lamb I like that with pearl barley added.

Oops. My bad use of the Queen's English. I know what coleslaw is and I make it in differing styles. Not for or with a roast dinner though.


Cookies are odd. Biscuits & cake . Puddings and desserts on the other hand. :p I haven't a sweet tooth so none of it interests me that much.

Yorkshire puds though remain not the same or similar as bread rolls . A dinner bread roll is with a main meal. A yorkshire pud is for roast beef which may well also see a dinner roll. A yorkshire pud may also come before a main roast beef meal. It would not happen with a roast turkey or other roast.

I personally would not serve a salad before a roast meal. I might serve a very simple form it afterward as a rest before dessert. That though is from what I was taught . Most folk these days might find that odd.

I might serve a small salad before, with or after another form of main meal . That would depend on the meal.

Re: First Christmas!
 

Some interesting ideas there but, for me, too many different flavours on the same plate. I shall certainly try the sweet potato recipe, perhaps with gravyless chicken. Perhaps the beans part will go on the same plate.

Leftover roast potatoes? Sacrilege! Doesn't happen in our household:lol:

Re: First Christmas!
 

Oyster stuffing is made down in the states as well. Along with chestnut stuffing, both are staples in many households. The Italian families I were friends with for many years made a stuffing adding Italian sausage. Personally, I like to add cranberries to mine for a bit of a savory/tart taste. I use apple and cranberry when preparing stuffing for pork.

They are the same ingredients in stuffing and dressing. Only the vehicle in which they are baked changes the name. Never cooked anything in foil, let alone dressing.

Re: First Christmas!
 

Chestnuts / sausagemeat / sage/onion - all popular stuffings for poultry in the UK.

I used to make all of them - but my son is highly allergic to chestnuts, so I avoid them now - but quite apart from the stuffing, I used to love roasting chestnuts (my Dad used to do them on the fire), carefully peeling them.. sometimes a smidge of butter, nom nom nom!