Christmas dinner traybake- easy Christmas dinner!

It’s that magical time of year again — the weather is turning colder, the first twinkling lights are appearing on houses, and “Jingle Bell Rock” is starting to play on the radio. Suddenly, your mind turns to one of the highlights of the season: Christmas dinner. The smells, the colours, and the joy of gathering around the table with friends and family make it a meal to remember. But what if you love Christmas dinner but only have a basic kitchen set-up? No worries — this is where our Christmas dinner traybake comes to the rescue.

This recipe is designed to be simple, stress-free, and incredibly tasty, making it perfect for Friendmas, casual festive gatherings, or anyone who wants all the flavours of a traditional Christmas dinner without the fuss of multiple pans and endless washing up. The beauty of this traybake is that everything cooks together on one tray, meaning you can enjoy a delicious, festive feast with minimal effort and mess.

For this recipe, you will need a large, flat or low-sided baking tray measuring 40x30cm/16x12in (or larger), lined with non-stick baking paper to prevent sticking and make cleaning up a breeze. Preparation is quick and easy — it takes less than 25 minutes to chop, season, and arrange all the ingredients on the tray. Once it’s ready, simply place it in the oven and let it cook for 1 to 2 hours, depending on your oven and the size of your ingredients, until everything is perfectly golden, roasted, and full of festive flavour.

In just a little over an hour, you’ll have a hearty, colourful, and delicious Christmas dinner that looks and tastes amazing. This traybake is a lifesaver for anyone looking to serve a festive feast without the usual stress, so you can focus on enjoying the holiday season with your loved ones. It’s simple, convenient, and utterly festive — everything a Christmas dinner should be!

Christmas dinner traybake ingredient list!
For the turkey marinade- 
One tablespoon of honey
One teaspoon of freshly chopped thyme or half a teaspoon of dried thyme
One orange, zest, and one tablespoon of juice Just one teaspoon of ground cinnamon

For the meat-
Eight pieces of turkey breast fillet, each weighing roughly 100g/3½oz
Eight sausages with chipolata
16 rashers of freshly ground black pepper and smoky, streaky bacon salt

For the roast veg and stuffing-
500g/1lb 2oz roasting potatoes that have been peeled, cut into uniformly sized pieces (about 5cm/1½in wide), and washed
Peel and cut 300g/10½oz of carrots into batons.
Peel and cut 300g/10½oz of parsnips into batons.
One tablespoon of finely chopped rosemary
6 tablespoons of olive or vegetable oil
Twelve premade filling balls

For the brussle sprouts-
Two garlic cloves, ground into a paste with a little salt, and 200g/7oz of small Brussels sprouts, cut in half
180g/6oz of roughly chopped vacuum-packed chestnuts and 2 tablespoons of olive oil

To serve-
Cranberry sauce
Turkey gravy

Christmas dinner traybake step by step instruction guide!

Step 1
Set the oven's temperature to 200°C/190°C Fan/Gas 6. Combine the ingredients for the turkey marinade, freshly ground black pepper, and a little pinch of salt in a bowl. For the meat, mix the turkey pieces into the marinade. Cover and marinate in the refrigerator for 20 minutes.

Step 2
To assemble, start by placing a piece of turkey alongside a chipolata on your work surface. Take two rashers of baconand wrap them snugly around the turkey and sausage, securing everything together so it holds its shape during cooking. Make sure the bacon overlaps slightly, so it stays wrapped and forms a neat package. Repeat this process with the remaining pieces of turkey and chipolatas, creating a row of perfectly wrapped bundles. Once assembled, they will resemble large pigs-in-blankets, with the turkey and sausage peeking out from the golden bacon, ready to roast to perfection and become a festive highlight on your Christmas traybake.

Step 3
For the roast vegetables, start by placing the potatoes, carrots, and parsnips into a large pan of cold water, adding a pinch of salt to season and help draw out some of the natural starch from the potatoes. Slowly bring the water up to a gentle simmer, allowing the vegetables to cook evenly from the inside out. Simmer for 8–10 minutes, or until the edges of the potatoes begin to soften and the carrots and parsnips are just tender but still firm in the centre. Once they reach this stage, carefully drain the vegetables in a colander, giving it a gentle shake to remove any excess water. Leave them to cool for about 5 minutes, which helps them firm up slightly and makes them easier to handle for roasting, ensuring they develop a beautiful golden crust later in the oven.

Step 4
Transfer the par-cooked vegetables into a large mixing bowl. Add the fresh rosemary and four tablespoons of olive oil— or, for a richer flavour, substitute with goose or duck fat — and season generously with salt and freshly ground black pepper. Use a spoon or your hands to toss everything thoroughly, making sure each piece is coated evenly with the oil and herbs so that the vegetables roast beautifully. Spread the mixture out in a single layer on a roasting tray, ensuring none are overcrowded, and place in the oven to roast for approximately 30 minutes, until golden, slightly caramelized, and tender.

Step 5
Once the roasting is underway, keep the same mixing bowl handy for the next step. In it, take the Brussels sprouts, season them lightly with salt and pepper, and combine them with olive oil, crushed garlic cloves, and cooked chestnuts. Toss everything together so the sprouts and chestnuts are evenly coated, ready to roast or cook alongside the rest of the traybake. This method keeps the flavours consistent and reduces extra washing up, making the process both efficient and full of festive aroma.

Step 5
Spread the Brussels sprouts and chestnuts over the root vegetables after 30 minutes of roasting. After gently rearranging every veggie, simmer for an additional ten minutes. Top the vegetables with the stuffing balls and wrapped turkey. After drizzling everything with the leftover olive oil, put the turkey back in the oven for another 25 minutes, or until it is thoroughly cooked. Serve with a bowl of cranberry sauce and a jug of hot gravy after letting it rest for a few minutes.