French Christmas Food
On the occasion of Christmas, people in France get together with friends and family members. This rekindles the bond as they pray, dine and enjoy together. The French prepare a large variety of food some traditional while some contemporary. French Christmas food is different from the ones prepared in other parts of the world. Moreover, Christmas celebration in France is a matter of one month and not just one day. Celebration commences with Christmas Eve and ends with the Feast of the Epiphany, in the middle of January. Each phase of the Christmas days in France has a specific food that is served all through the Christmas season. The traditional dishes of France vary according to location and availability.
French Christmas food traditions
The dishes traditionally eaten and associated invariably with the Christmas season are:
- Smoked Salmon
- Crepes (Brittany)
- Foie Gras
- Chapon (Roasted Chicken)
- Dinde Aux Marrons (Chestnut-Stuffed Turkey)
- Thirteen Desserts
- Berauwecka (Dried Fruit Cake)
French Christmas food recipes
Turkey Stuffed with Chestnuts (Dinde Aux Marrons): It is a French Christmas traditional food and main dish.
- 1 turkey of 3 kg, which is ready to cook
- 100 gr pork meat
- 100 gr veal meat
- 100 gr bacon
- 300 gr natural
- Chestnuts peeled
- 100 gr butter
- 2 eggs
- 2 shallots
- 1.5 liter chicken broth
- Salt and pepper
- First and foremost peel and mince the shallots. Mix the pork, veal meat and the bacon together until well blended.
- Keep the ground meat in a bowl. Boil the chestnuts, make a puree out of it with the help of fork and then add it to the meat. Fry the shallots in 20 gr of butter and add it to the forcemeat.
- Add salt, pepper and egg as well. Mix everything together until it is well blended. Put the forcemeat into the Turkey. Next, butter a large size oven dish and place the Turkey.
- After seasoning it with salt, pepper and butter cover it with thin foil and place the dish in a cold oven. Bake the Turkey on 180 degree Celsius/ 350 degree Fahrenheit for two hours.
- Don’t forget to baste it regularly and make sure you take out the tin foil after one hour. You can bake the extra forcemeat into the ramekins for the last half hour.
- Pour the hot broth in the cooking grease surplus from the oven dish and scratch the bottom with a fork to make it dissolve.
- Next, pour the broth into another bowl and heat it for few minutes as you go on adding butter to it.. Serve the Turkey with the sauce.