We've generally not had a quiet christmas around here. Either we've a couple branches of family in for dinner or we've had heards of friends in. Usually 12 to 20 bodies.
1) first off, coffee, tea and fresh orange juice for the 'dults in the am - I've usually a couple of loaves of (baked the evening before) stone milled bread - toast, waffles, bacon. The paper shredding has to wait till the adults are awake, and at least snacked up to mobile. Kidlets have stockings until then. Usually have 5 to 8 folks in transit, although I've taken to picking my mom up the afternoon before.
2) the great shredding - shortbread cookies, mince tarts and more coffee/tea - usually by now fortified.
3) shrimp rings with sauce, stone milled rolls, butter, butter and more butter, and a variety of smoked meats, spicy meats and kid friendly bun stuffings, cheeses (We've a fantastic cheese maker about 2 hours away, I'll get a variety)
At this point I'll already have the bird going (BTW - the default instructions I've seen for turkey are WRONG, usually resulting in hot, dry, unpalatable bird - go long low and slow, and it can be just as juicy as you could want, the key is the internal temp *not* the external temp. Meat thermometer anyone?) - stuffing I prefer to go exotic and use pumpernickel and a whole wheat for breads, fruit and nuts - the favourite around here is walnuts, almonds, dates, apricots, apple with nutmeg, cinnamon, and a mild smoked chili for a wee bit of zing.
Sweet potatoes, straight baked then mashed with maple syrup (the real stuff) a hint of cardamom and lots of pepper and you can't add too much butter, roasted potatoes (I prefer to use duck over goose fat, but whatever works, with paprika, garlic, salt, pepper, and onion) acorn squash (roasted open face with butter, mediera sugar, nutmeg, cinnamon), Broccoli, Brussels sprouts (steamed part way to cooked, then tossed into bacon fat with some garlic - let the garlic brown *first*) and if I've time and remember, green beans, get tossed in after the Brussels sprouts are done, but with thai chili.
Served with the drippings gravy, more dinner rolls, lots of wine, port or beer depending on one's taste and well, I usually go through 3 to 4 pounds of butter during Christmas dinners. Followed up with a pud, (made by a good friend, usually started in september and I have 2 coming this year) and that gets topped with brandy sauce thank you (and I've a *really* nice brandy for it this year).
All of this will have been lubricated by wine, beer, port, rum, eggnog, brandy and god knows what other forms of alcohol get hauled in by the various bodies. (Most of those that know us will drop by if they have to do the (at her moms in the morning and his moms in the evening) thing. - and several neighbours will drop in at some point, usually to inhale deeply and complain that their bird doesn't smell that good)
At some point in the evening the bones from the bird go back in the oven with any left over oils, duck or turkey, at 285 until I drag my ass out of bed on boxing day and take the tasty browned bits and start on the soup broth.
I then spend the next two weeks recovering from the cooking fest. In a food coma.