A few ideas for Christmas food,also good at any time also for the boat:
Instead of cold Turkey on boxing day try this.
Confit duck leg Duck legs a few sprigs of rosemary,bay leaf,a few cloves of garlic white pepper corns.
In a container season legs with sea salt garlic and herbs leave in the fridge overnight.Next day brush off salt but retain the herbs and garlic.Place duck herbs and garlic in a oven dish cover with oil.Seal with foil and cook about 160/170c for about an hour.Check if the meat is soft take out of the oven,if not cook a little longer.take the legs out of the oil allow to cool,then into the fridge.When you want to serve place on a baking sheet brown in the oven .Serve with veg and potatoes of your choise.The duck can be cooked on Christmas eve and finished on boxing day.
If you have turkey left try a large vol au vent(very 70s).Dice meat, sweat one large onion add sliced mushrooms,add a little white wine.Add some double cream reduce slightly add meat Finnish with chopped parsley and a little butter.
For the Vol au vent use a round cutter making sure the inner round is smaller thus when cooked it will form a lid.If you prefer cut two squares,egg wash cook until brown.Again serve with spuds and veggies you like.Add Prawn cocktail and Black forrest gateau.
What ever you do for food have a great time christmas and new year