There is nothing remotely enjoyable about Christmas dinner. Turkey is awful and what’s with bread sauce, I’m mean come on. As for the devils danglies (little green balls of death) and red cabbage…………… if you don’t chuck a YP or two on the plate, you might as well stick to the sherry and wait for the cheese and port.
I personally enjoy a curry for Christmas dinner.
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Yorkshire puddings with Christmas dinner are essential. If you are doing it properly, it’s a big one with gravy for a starter, then small ones with the main course.
And clearly, any left over Yorkshire puddings should be eaten with golden syrup on for pudding.
Many years ago, my first Christmas at my in laws (who are from “down south”) was a challenge…
Also, Christmas dinner should have two different meats, but I don’t want to derail the thread!
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My father was from Yorkshire and for our beef Sunday roast we always had the Yorkshire Pudding as a starter with oniony gravy. It was always my favourite part of the meal, before then dashing off into the lounge to watch The Persuaders on ITV which also enabled me to escape the boring adult conversation.
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Why on earth have turkey for Christmas dinner? I think I may have done once or twice in my life. In Britain it is not really even traditional - only a fairly modern idea. (I’m sure there was something once about goose? Much better!) Turkey is not the most tasty or interesting of meats. As a kid we had chicken quite often (in those days chicken was expensive -more so than beef - and had only on special occasions. Since leaving my parental home I have had most meats readily available in Britain, though with a preference for game. Venison is one of my personal favourites, Once a 3-bird roast (three different birds), if a larger group of people then very possibly two different meats (at the last pre-COVID Christmas family get-together beef and chicken proved very popular. A couple of years ago we had Beef Wellington. Toying between roast beef and slow-roast pork belly this year with just a small family group.
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Yes, goose is the historically traditional British Christmas meat - see Dickens ‘A Christmas Carol’ for fairly obvious proof.
We had goose for many years and only transitioned reluctantly to turkey when the children became old enough and hungry enough that even the biggest goose we could find wouldn’t feed everyone.
Lots of fat comes off a roasting goose, which makes the best roast potatoes possible.
Mark
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Roast goose = litres of fat and tiny amounts of dull meat. Roast duck is much nicer and cheaper
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Completely agree re goose - hopeless unless doing a meal for 1!
Turkey gets a bad press sometimes. I brine mine for 24 hours beforehand. Cooking in our Aga takes 3-3 1/2 hours (use a meat temperature probe to ensure properly cooked) for a 7.5 kg turkey.
Tastes delicious- especially when accompanied by just about everything other than Yorkshire pudding……
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Mrs Q & I are having Roast Duck this Christmas, our first on our own for 30 years…
PS. and NO Yorkshire Puddings!
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Too damn hot for Yorkshire puddings and a bake dinner here, it’ll be a smoke leg of ham, seafood and salad for us.
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Funnily enough we took a group of teenagers for a meal today to celebrate my daughter’s forthcoming birthday.
The topic of roast dinners cropped up and they virtually all said that Yorkshire Pudding was the best part of any roast dinner, hence my +ve vote for YP’s (preferably home made) with Christmas or any roast dinner. 
Is there any other type?
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Yes, and it could inspire another thread entirely regarding supermarket YPs/roasties etc 
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The youth of today- no respect for tradition….
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My efforts are generally a random mixture of ingredients thrown in visually, this kind of thing cooked in beef dripping, I think I take after my grandmother:
As for my grandmother, she was a fantastic cook, lived to 100 years.
Her house was a pitstop after Chapel services every Sunday for the Minister and his family (as well as assorted friends/our family) to enjoy tea and home made cakes. There was always a bit of ‘fire and brimstone’ oratory to accompany it!
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Looks really good to me!
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Looks lovely……not sure i could do a whole one these days😁
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I well remember my first experience of cooking duck, over 40 years ago: Planned as a dinner party meal for 4, it was embarrassing how little meat there was for our guests. I find the fat content varies considerably - some as bad as my first experience and the goose you mention, some not, it s a matter of choosing. These days I have duck frequently, but I’ve only had goose a few times, however overall I’d say fat to meat is generally similar.
Gone.
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Black pudding is very black today Mother….
Oh shut up and go and get me some more coal for the fire🤣
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Really, isn’t there someone you could share the day with, if you were here could most definitely join us. But then again if I was you I might enjoy the peace and quiet. 
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