Spicy turkey noodle soup with bok choy 
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I made this bread stuffing on Boxing Day, adapted from a recipe sent in a Xmas card from Mission Services, which helps the homeless and impoverished here in London, Ontario.
I also make a TV dinner of leftovers for my friend. He has never tried roast goose before.
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Nice work separating the sides!
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And crafting. 
The top of your first picture made me think of @Desert-Dan.
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agree
I broke away from the Christmas Eve tradition of soup (usually chili - ground beef, red kidney beans, canned tomatoes - simmered 3 hours). Instead, had an easily-assembled assortment of appetizer/nibbles. Smoked salmon w cream cheese on rye bread squares, spanakopita (Costco) and homemade tzatziki, a cheese & jalepeno mixture baked in corn chip scoops, meatballs w BBQ sauce.
Christmas Day - Steak, roasted acorn squash, roasted cubed sweet potato, spinach souffle, relish tray of devilled eggs, pickles, ripe olives, carrots. Assortment of Christmas cookies.
Boxing Day - Baked homemade crab cakes, coleslaw, roasted veggie blend
We’ve enjoyed a mix & match of various reheated leftovers for other meals these past few days.
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nicely done!
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festive table 
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Thank you…
The credit goes to my mother – in addition to her teaching me basic cooking/baking skills, she was kind to all and still tries to help where she can.
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Tourtière meatballs tonight
spanakopita
egg noodles with Gorgonzola, Parm, walnuts + pepper. (this recipe, but without the spinach)
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I can’t get over your beautiful cookie tray. 
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Very nice!
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thank you !
Starting to catch up here with a few meals from Christmas week. I had bigger visions for Christmas Eve, but time constraints prevailed. So, we opted for takeout of Sichuan smoked turkey with mushrooms as the main that evening. This was strongly savory, in a pleasantly hammy sort of way. Fun dish to try.
In keeping with the theme of new-to-us preparations, on Christmas Day we enjoyed a Hugo spritz before dinner. I thought the cocktail would be a good use of pineapple mint from the last of our CSA share. It was.
Our main for Christmas dinner was a riff on the Portuguese dish called cacoila, prepared with pork roast rather than the beef sometimes used. From a local farm I had purchased a cut that I learned is not commonly available around here, rather like pork shoulder (échine de porc) so it worked well as a braise. I really ought to have thinned out tasty, onion-thickened pan sauce—which I did do later, when we had leftovers.
Festive chocolate cake from a talented local baker was dessert, and it’ll take us to the New Year.
After Christmas, we had a chill dinner of pizza made with TJ’s dough pulled from the freezer and leftover salumi from a charcuterie board.
Still noshing our way through until I decide what to do about New Year’s Eve/New Year’s Day.
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We returned to the Sunday night tradition of my youth: Chinese food. When I was a kid, we went to Hoo Hoo’s in downtown London every Sunday night, and would order a big family style meal, including Wor Won Ton soup, beef with Chinese greens, egg rolls, chicken balls with sweet and sour and sometimes ginger or pineapple, and Tai Dop Voy . The owner, Mr Wong, would give me a full size Jersey Milk chocolate bar as we left the restaurant. Hoo Hoo’s is long gone. Mr Wong would have retired in the mid 1980s, and Hoo Hoo’s closed around 1995.
We started ordering more Chinese take-out, rather than dining in for dinner, some time after Mr Wong retired.
Last night, we ordered from Jay’s Garden, a small restaurant with short hours, that is take-out only. We kept it simple. Spring rolls, Tai Dop Voy and Singapore Vermicelli.
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All looks delish!
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Dinners at home are sorted. I’m still debating with myself about where we might go for the first restaurant meal of the new year. Contenders are the old favourite Mumbai street food place or the newish Malaysian place in Chinatown that we planned to go to a couple of weeks back but had to cancel as I was unwell. Maybe we’ll call it a tie and go to both on consecutive evenings.
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Change in plans.
Tonight, I’ll make a Macaroni Cheese inspired by Welsh Rarebit, using ale, mustard, Worcestershire, egg yolks, etc
Tomorrow, the 30th, will be a pasta with seafood with white wine sauce, with shellfish and turbot from Larry’s Catch. Pasta shape to be determined. I had success with a Jamie Oliver recipe recently.
NYE will be Prime Rib and Yorkshire Pudding. I might make a Yorkshire Salad with that.
What other sides do you like with roast beef?
Here is one of Harters past Xmas season roast rib of beef dinners with Yorkshire Salad
And it’s going to be a pretty much identical meal at Harters Hall on NYE.
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