The Ultimate Christmas Dinner Cheat Sheet

The festive table may be set, but one misstep, a burnt turkey, dry stuffing, or soggy roast potatoes, can turn your Christmas dinner from showstopper to stress-fest. 

We’ve all been there, the pressures hotter than the oven itself, as all eyes fall on you to deliver. But if one thing goes wrong, the rest can spiral into catastrophe.  

Fortunately, kitchen expert Liv Reed from Prestige Granite is on hand with a robust “cheat-sheet” of practical rescue strategies.

“Even the most carefully laid plan can go off-script, and that’s okay. Cooking, especially at Christmas, is as much about creativity as it is about precision. The key is staying calm, thinking on your feet, and finding quick ways to bring things back together,” said Liv. 

Here are 6 ways to save Christmas dinner when things go off-track: 

• Burnt the turkey? 
  • Remove the outer charred bits immediately.
  • Then slice the unaffected inside meat, toss it with a little chicken stock, melted butter and herbs (thyme, rosemary) and reheat gently in the oven (150°C) wrapped in foil so it doesn’t dry out.
  • Serve with the gravy.
  • Use the drippings and browned bits (before char) to build a quick gravy base.

• Lumpy Gravy? 
  • If your gravy turns lumpy, don’t panic, and don’t bin it. A cheap sieve or even a clean pair of tights (yes, really) can save the day.
  • Pour the gravy through to strain out lumps, then whisk in a splash of milk or stock and a knob of butter.
  • Smooth, glossy gravy in seconds…and no one will ever know.

• Stuffing too dry or falling apart? 
  • Crumble dry stuffing and stir through softened sautéed onions, chopped celery and a splash of stock or melted butter.
  • Pack into a butter-ed dish and roast for 10 minutes to crisp top. 
  • Alternatively, serve loosened stuffing as a side, rather than expecting a perfect “slice”. 

• Soggy roast potatoes? 
  • Drain any excess oil or moisture, then spread out on a baking tray, turn up the oven to 220°C, spray or drizzle a little olive oil and roast for 10-15 minutes until crisp.
  • Sprinkle with sea salt and chopped parsley just before serving. 
  • Quick hack: after boiling, shake them in the pot with lid on to rough up the surfaces before roasting, more texture equals crispiness. 

• Vegetables over-cooked or limp? 
  • Refresh by plunging into iced water to stop cooking, then re-heat gently in a hot skillet with a knob of butter and a pinch of seasoning just before serving. 
  • Alternatively, roast them quickly with a drizzle of olive oil, a sprinkle of coarse salt and a few fresh herbs for flavour and texture. 

• Dessert meltdown (trifle collapsing, mince pies soggy)? 
  • For trifle: separate the layers into small ramekins and serve immediately to retain shape. 
  • For mince pies: re-heat in a moderate oven (160°C) for 5–7 minutes to crisp edges, then serve with a dollop of whipped cream or ice-cream to distract from pastry flaws.