Sadly I've only got the one oven (and it's a well rehearsed juggling act getting everything for the main course ready at the same time) so this is usually just a meal for me, the good lady and any friends nearby who would otherwise be on their own
Indeed, the extended holiday is a perfect opportunity to stick a pin in to some of those recipe books on the shelf and say "yup, why not?", hence why my take on christmas dinner is substantially different from that of my family.
I don't even think feasts like this are even that expensive, at least in terms of money; pound for pound our butcher provides significantly better quality meat than the supermarket for less money, but sadly butchers of this sort are few and far between and I realise that many people out there only have the supermarkets to choose from these days - personally I was over the moon when I found out my new digs had a butcher 10mins bike ride away, and that's when we started buying new and different stuff for christmas dinner.
Mostly I think the expense is time and cooking ability (my mum had me cooking from an early age as part of the "you're out the house at 18 whether you like it or not and I don't want you starving to death/eating nothing but kebabs" plan), and for most big families with kids and that, meals as complicated as this might be punching above your weight, but I certainly feel it's worth the effort if you do have the time. Certainly I'd rather spend 6 hours on christmas day making a delicious meal with the missus rather than five hours in front of the telly and one hour doing a pre-prepared bland turkey* meal.
I forgot to mention sprouts and stuffing properly. I don't like boiled sprouts much at all, even when they're cooked well, but when they're raw and shredded and cooked in the bubble and squeak** they're very tasty indeed. Same with spinach, turns to horrible mush IMHO when boiled, steamed or wilted but is rather tasty raw.
Stuffing tends to be based off of out butcher's sausage meat (although we will make venison stuffing when cooking something very strongly flavoured like grouse - this was a recommendation from the butcher himself and he was not wrong!) often with roast chestnuts and dried apricots plus whatever herbs we feel will go well, along with goodly portions of fresh breadcrumbs, lemon juice and finely diced onions (sometimes caremelised in sugar and vermouth depending on the meat).
Needless to say I always look forward to celebrating the yuletide feast :)
* not that turkey has to be bland, but personally I think it takes too much effort to make turkey interesting, and it's too big and unwieldy for small gatherings of 4-5 people. Cooking with small birds takes up less space in the oven, takes less time to cook and is simpler to cook to boot.
** that reminds me - found some guanciale at the deli last weekend, used it in place of the usual bacon/pancetta for making some spaghetti carbonara. Utterly delicious stuff - it's like cooking with ready-smoked fat. This year's bubble and squeak will likely contain guanciale.