We are having a little christmas party with 3 other couples. I need a menu?

i would go with apppitzers to, with some wine, cheese, grapes, couple of yummy comfrot food i mean come on its the holidays

You could do Tapas which are fun or if you really want a dinner I really like to use Kraftfoods.com. They have great holiday menus.

Husbands are always wrong. Go with simple finger foods and a good punch. They are going to be eating like pigs either on Christmas Eve with their family or the day after. There is no need to do the whole Turkey dinner for a casual affair amongst friends.

I know what you mean about the stuffing, but it is so good with turkey. Why don’t you make a pretty stuffing? Cornbread sausage stuffing with dried cranberries. That would be very festive. Then do some roasted root veggies, really easy and so delicious. Let’s see, you need a green maybe, how about a butter lettuce salad with blue cheese crumbles and candied walnuts. Yum. I think you probably have some appetizers in mind, but I always think a cheese, cracker and fruit platter is light and delicious. Some good cheeses and some apple slices, seedless grapes, dates are Christmasy. And such simple prep! If you don’t object, your guests will probably ask what they can bring, right? Ask them to bring a small dessert, but have some chocoalte truffles or bonbons on hand. Then you will have a little variety, that would be fun!

Have a fun party! Don’t forget the holiday music and to remember the Reason for the Season!

well wen my family gets together with my friends family we have a lot of appetizers, and mabe one main dish.
Usually we have white rice and add sautted onions, bacon bits, and green onions(real real yummy), then we have spinach puffs, u know the kind from the frozen food section of ur local store, and one last that we always have is tortilla chips and guacamole mixed with peco de gallo, then the main course is always always pork strips baked in apple juice or in ur case yummo turky:), but also if u wanted to do sumthn real simple u cud do bratwurst boiled in beer, and chips party……good luck

Here:

Roast Turkey:

1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting

Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.

The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% – see your oven manual).

While the turkey is roasting, prepare giblet gravy (see below).

When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.

If you don’t own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.

Giblet Gravy:

giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings

Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.

Stuffing:

1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped

For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)

SCALLOPED POTATO BAKE

3 tbsp. butter
3 tbsp. flour
2 c. milk
4-5 lg. baking potatoes
1 lg. onion, chopped
1 c. cubed cooked ham
1 tsp. salt
1/4 tsp. pepper
4 c. (1 lb.) shredded American cheese

Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk, cook over medium heat, stirring constantly until thickened and bubbly.
Peel and cut potatoes into 1/4 inch slices. Layer 1/2 of potato slices, onion, ham, salt, pepper, cheese and white sauce in order given in 1 1/2 quart casserole dish. Repeat. Cover and bake at 350 degrees for 2 hours. Serves 8.

CHEESECAKE PIE (NO BAKING)

1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other fruit in season

With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling. Refrigerate leftovers.

Tip: Add whipped cream or other garnish as desired.

OK you already have the turkey and a good handle on the appetizers & sweets. Get StoveTop or Uncle Ben’s stuffing in a package – simple & inexpensive. Either make your own gravy or again buy a package mix or a couple of tins of good quality turkey gravy. Potatoes, I would go with scalloped and for vegetables, green beans & carrots. You want to enjoy your company and not spend all your time in the kitchen. Make the Turkey early, prepare the stuffing in the pot ready to receive the liquid, make the gravy or open the cans & either microwave or put in their pots ready to turn the stove top on. Again with the potatoes, buy a package maybe you will need 2 packages and put them in an ovenproof dish ready to receive the liquid before putting in the oven. This is why it’s good to have the turkey out of the oven ready for carving (cover with tinfoil when you put it on the counter). If you decide on fresh green beans & carrots you can prepare them early & leave covered with salted cold water until ready to turn the pot on. If they are frozen assemble them ready for the microwave. You can prepare a green salad ahead of time & keep in the refrigerator. With a meal of this type I would keep the appetizers to a minimum and don’t leave out chips & dips because you want the meal to be eaten. This meal also works for a buffet quite well. There are 8 for dinner it’s about as much as anyone can handle alone. Maybe your husband will oblige and take the dishes to the table. You really don’t want your guests to be doing that.