is everyone ready?

 or is there any mad rusher going off

Our shops are normally chaotic on xmas eve - just got back and they were dead. We're already here How about you?

i weent to get some cobs and 4 large bottles of bud for tomoz just had my dinner i'm all set

No I'm ready   Just about to finish packing and load up the car and I'm off!

 we not going see saz for 3 days then   

Safe drive SAz and have a great time

I'll still be on  

Thanks Lisa, its not far, 30 mins if that but I always go and stay at xmas  

I'm all set turkey's cooked just have to cook the beef everywhere is clean xx

i think we all should go around hayley this year turkey and beef mmmm

We collected our Turkey, Beef, and Pork from the farm butcher yesterday   .. all the fresh veg from the local farm shop (but had to give in to Tesco for the out of season asparagus for tomorrows starter   )

Cupboards and fridge/freezer are bulging at the seems, prezzie's wrapped, just got back from a 1.5hr run/walk with his royal heiness, and about to get in the spirit of things with a mince pie and a glass of Port (how splendid!!)   

Very splendid indeed darling!

All sorted! Just been out for 3 hours with the little madam, my wonderful OH tidied the whole house while we were out and made us lunch :)He's now playing guitar while i'm reading and sorting a few bits for tomorrow.. then a few drinks and Tim Burton movies with him and Bug for the evening

Sounds like a lovely day   

i'm on my second bottle

I still have stuffing to make so nowhere near  

you make your own stauffing?

Yes Steve so much nicer than paxo  

well done you we just have Morrison stuffing

Tbf Morrisons stuffing is probably quite nice. I make a batch when I have stalish bread and freeze them but had run out. Fresh sage from garden aswell  

share you recipe   i will give it ago

Just stalish bread done in a processor to make breadcrumbs, onions also done in the processor and sage which you can buy dried sprinkled in. A tad of oil just to bind it together. You really have to go by your nose at how much sage and onion you want in. Roll into balls  

easy enough my sister doing the christmas dinner this year so i do it next time we make an sunday dinner probably be year eve xx

Yes try it Steve its lush xx

i will do i like to make my own stuff becasue you know what going in them xx

I used to LOVE doing Christmas and made everything myself - mince pies, plumpuddings, Christmas cake (elaborately decorated), even Florentines if anyone can remember what those were!

Times changed .... but one thing I still make every year is chestnut stuffing, for me it changes boring old turkey or chicken into Christmas!

Too late for this year I know, but if anyone would like the recipe (quite easy, using frozen ready peeled chestnuts) for next year, just let me know.

I'd like it Lynda please it sounds delish xx

All measures are approximate -

Have approx. 1lb frozen peeled sweet chestnuts, and simmer them in some water to which a beef Oxo cube has been added.

Meanwhile grate about 3 slices of brown bread into a bowl (I find frozen slices grate better!) ; finely chop a bunch of fresh curled leaf parsley (making about 2 tablespoonfuls - discard stalks); grate the zest off 1 lemon and stir all together with a dash of salt and pepper.

Finely chop 1 onion and fry gently until tender in about 2 oz butter.

By this time the chestnuts should be done. Strain the juice off and mash them with a potato masher. I like it fairly nubbly so I don't make them into a puree, but it's up to you how fine you mash them). Mash in the breadcrumb mixture and the onions. Leave it to cool for a bit and then squidge into handfuls. If it falls apart you can bind it with a bit of beaten egg, but I don't normally find that necessary.

The stuffing can be frozen (I usually do) in manageable sized lumps. When needed, thaw and stuff into the neck cavity of the bird before cooking, covering the stuffing with the neck skin.

Enjoy!