Non egg Christmas food ideas please????

Aussie_Hugh

Well the panic is starting to brew. The thought of feeding the family and rellies on Christmas day. Actually I exaggerate, as there are only a small number but we seldom cook a turkey so it is always approached with trepidation.[p]Using the egg is out of the question. While many of you will be chilly over here there is a total fire ban. This means no egg. So I'll just be using the oven.[p]Seafood is big time around this time of year but I'll probably go for the more traditional roast turkey. I will not do a ham and the plumb pud is a done deal.[p]Any of you have any great ideas on stuffing, turkey (not enough room to brine one in our fridge), side dishes, veggies ....etc?[p]Cheers,
Hugh.

Eggsellent

Aussie_Hugh,
Well, here's a few side dishes that are always a hit at our family gatherings. They are comfort foods - oldies but goodies...[p]1. Hash Brown Potato Casserole
2. Broccoli & Cheese Casserole[p]Hash Brown Potato Casserole
Ingredients:
1 bag frozen hash brown potatoes (thawed)
1 large jar Cheez Whiz (this is the secret ingredient)
1 (10 ¾ oz.) can cream of chicken soup
1 small onion chopped
1¼ sticks of butter (1 stick softened, ¼ stick melted)
1 sleeve buttery crackers (crushed)[p]Directions:
Pre-heat oven to 350 degrees.
Lightly grease a 9 x 13 pan.
In a large bowl combine hash browns, cheez whiz, cream of chicken soup, onion and 1 stick of softened butter. Bake in oven for 45 minutes. Remove from oven and top with crushed crackers, then pour the remaining ¼ stick melted butter on top of the crackers. Cook an additional 10-15 minutes (until topping is golden brown).[p][p]Broccoli & Cheese Casserole
Ingredients:
2 packages thawed chopped broccoli (or 1 large bag)
1 can cream of mushroom soup
1 cup mayonnaise
2 eggs
1 cup shredded longhorn Colby cheese [p]Directions:
Combine all ingredients in a greased casserole dish and bake uncovered in a preheated 350 degree oven for approximately 30 minutes. If it’s still runny after 30 minutes bake until firm. Sometimes I double this recipe if we're having a lot of people. It all depends on how much food you are serving with it, etc.

Gretl

Aussie_Hugh,[p]Here's one you won't find everyday in Oz:[p]

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Pennsylvania German Potato Stuffing

Serves 10-12 as a side dish[p]Potato Stuffing (called “stuffing” though it isn't used as such, but is served as a side dish) is found on Pennsylvania German holiday tables. This is a Yeager family version that has been passed on through generations and was never written down. Finally, I pestered my dad until I had the recipe perfected and documented. Now, I'm the only one designated to prepare it so I guess I got it right.[p]Except for the amount of curry, which is about double the amount my dad used, I think the recipe's pretty authentic. [p]For the mashed potatoes:
5 lbs russet potatoes, peeled and cut into chunks
4 Tbs butter
2 C whole milk, heated
White pepper to taste (1/2 to 1 teaspoon)[p]Boil potatoes in enough water to cover. When they're fairly tender, drain and mash with butter and milk. Add the pepper. The mashed potatoes will be fairly thin. Set aside. [p]For the bread mixture:
1 stick butter (1/4 lb)
12 oz dry bread cubes (1 baguette cut into small cubes, oven-dried)
2 onions, chopped
2 large ribs celery, plus celery tops, chopped
1 bunch fresh sage leaves (about 24), chopped, or dried sage
1 1/2 tsp. good quality curry powder[p]2 or 3 eggs
1 bunch fresh parsley (about 1/2 cup), chopped[p]Broth from the turkey or prepared chicken broth (no set amount; add as you need it)[p]In a large frying pan, melt the butter and add the onions, celery, sage, and curry powder. When the vegetables are wilted, add the bread cubes and fry over medium heat until all the butter's absorbed. Add broth, a little at a time, if the bread cubes seem too dry. [p]When the stuffing mixture is done, combine with the mashed potatoes and the parsley. Add salt and pepper to taste. Finally, add the eggs, and stir thoroughly to combine. At this point if it's too dry, you can add more milk or broth. The bread absorbs quite a bit. [p]Bake in a buttered casserole until heated thoroughly in a 350 degree Farenheit oven. This can (and should!) be made in advance and re-heated before serving.[p]Merry Christmas!
Gretl[p]

Unknown

Gretl,
The German Potato Stuffing sounds great, I saved in Word for future you.
Thanks

Unknown

Aussie_Hugh,
Take you some large tators, bake them until done. Let cool. Cut tator in half, remove innards. In a mixing bowl, mix tator innards with crab meat, pinch of Old Bay, little salt and pepper. Put back into tator half, cover with your choice of grated cheeze, place in oven, bake until cheeze is golden. [p]Eat until you explode. [p]Jerry

Aussie_Hugh

Gretl,[p]Thank you Gretl.[p]All the best for 2005.[p]Regards,
Hugh.