18+ Christmas Dinner In France Recipe Try These Culinary Delights!

The Main Course: Roasted Turkey with a French Twist

Ingredients:

• 1 whole turkey (10-12 pounds)
• 1 stick of butter, softened
• 3 cloves of garlic, minced
• 1 tablespoon of dried thyme
• 1 tablespoon of dried rosemary
• 1 tablespoon of dried parsley
• 1 lemon, sliced
• 1 onion, quartered
• 1 bottle of dry white wine
• Salt and pepper to taste

To start, preheat your oven to 350°F (180°C). In a small bowl, mix together the softened butter, minced garlic, thyme, rosemary, and parsley. Set aside.

Clean and dry the turkey, then place it on a roasting rack in a large roasting pan. Generously season the turkey inside and out with salt and pepper. Next, rub the herb butter mixture all over the turkey, making sure to get it under the skin as well. Stuff the turkey with the lemon slices and quartered onion.

Pour the bottle of white wine into the bottom of the roasting pan. This will help keep the turkey moist and add flavor to the gravy. Cover the turkey with foil and place it in the oven. Baste the turkey every 30 minutes with the pan juices. After about 2 hours, remove the foil and continue roasting for another 1-2 hours, or until the internal temperature of the turkey reaches 165°F (74°C).

Sides: French Onion Soup and Potato Gratin

Ingredients for French Onion Soup:

• 4 large onions, thinly sliced
• 4 tablespoons of butter
• 4 cups of beef broth
• 1 cup of dry white wine
• 1 baguette, sliced
• 2 cups of Gruyere cheese, grated
• Salt and pepper to taste

In a large pot, melt the butter over medium heat. Add the thinly sliced onions and cook until they are caramelized, about 20-25 minutes. Pour in the beef broth and white wine, then let the soup simmer for another 10-15 minutes. Season with salt and pepper to taste.

Preheat your oven to 350°F (180°C). Place the sliced baguette on a baking sheet and toast in the oven for about 5 minutes. Remove and top each slice with a generous amount of grated Gruyere cheese. Place back in the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Ingredients for Potato Gratin:

• 4 large potatoes, peeled and thinly sliced
• 1 cup of heavy cream
• 1 cup of Gruyere cheese, grated
• 1 tablespoon of dried thyme
• Salt and pepper to taste

Grease a baking dish with butter and arrange the sliced potatoes in layers. In a small saucepan, heat the heavy cream over medium heat. Once it starts to simmer, add in the thyme and season with salt and pepper. Pour the cream mixture over the potatoes, making sure to cover them completely. Sprinkle the grated Gruyere cheese on top.

Cover the dish with foil and bake in the oven at 375°F (190°C) for about 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly.

Dessert: Bûche de Noël (Yule Log Cake)

Ingredients:

• For the cake:
• 6 eggs
• 1 cup of granulated sugar
• 1 cup of all-purpose flour
• 1/4 cup of cocoa powder
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla extract
• For the filling:
• 1 cup of heavy cream
• 2 tablespoons of powdered sugar
• 1 teaspoon of vanilla extract
• For the frosting:
• 1/2 cup of butter, softened
• 1 cup of powdered sugar
• 1/4 cup of cocoa powder
• 1 teaspoon of vanilla extract
• 2 tablespoons of milk

Preheat your oven to 375°F (190°C). In a mixing bowl, beat the eggs and sugar together until light and fluffy. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually add the dry mixture to the egg mixture, stirring until well combined. Stir in the vanilla extract.

Line a baking sheet with parchment paper and spread the cake batter evenly onto it. Bake for about 12 minutes, or until the cake is set. Remove from the oven and let it cool for 5 minutes. While still warm, carefully roll the cake up with the parchment paper and let it cool completely.

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently unroll the cooled cake and spread the whipped cream mixture evenly on top. Carefully roll the cake back up and place it on a serving platter.

For the frosting, beat the softened butter, powdered sugar, cocoa powder, and vanilla extract together until light and fluffy. Gradually add in the milk until you reach your desired consistency. Frost the Yule log cake and use a fork to create a bark-like texture. Decorate with powdered sugar and fresh holly leaves for a festive touch.

There you have it, a complete French-inspired Christmas dinner that will impress your guests and leave them wanting more. Bon appétit!