It's Christmas time once again! If you are looking for some expert advice on perfecting your recipes, here are three top celebrity chef's Christmas dinner suggestions. Read on for some very useful tips and polish your cooking skills.

Celebrity Chef Marco Pierre White's Christmas Dinner Suggestions for Turkey

Marco Pierre White is the youngest and first British chef to be awarded with three Michelin stars at the age of 33. He manages number of restaurants across UK, and is in the media eye for his popular cookery show "Hell's kitchen", which is telecast on ITV. Marco Pierre White suggests some handy tips for perfecting turkey during Christmas.

• Turkey should not be tasteless and dry. It turns dry when you overcook it, so avoid overcooking it.
• To retain moisture in meat, break down the individual joints.
• Adding an extra dash of ghee (clarified butter) will also help in retaining moisture  in turkey.
• Don’t cover turkey in foil.Cook it simply by placing it on the medium shelf of the oven.
• Ensure that it is cooked with the help of a meat probe.
• Allow the turkey to rest for at least 20 minutes, before it is carved.
• Ensure that the juices of the bird is used for preparing gravy.

Celebrity Chef Gizzi Erskine 's Christmas Dinner Suggestions

Gizzi Erskine is a celebratory chef, food writer and television host. She is globally acclaimed for presenting a show named: Cook Yourself Thin, on Channel 4.  Gizzi Erskine suggests some new Christmas flavors to be tried out this season.

• A good Christmas lunch is about crispy roasties, sprouts, gravy, copas turkeys and a great stuffing too. For preparing a base for stuffing you will need garlic, smoked bacon, and sweated onions, sausage meat, lemon peel, breadcrumbs, orange peel and herbs. Dried fruit and chestnuts will make it more flavorsome.
• Convert simple bread sauce into ginger bread sauce by adding pieces of ginger bread in the traditional ginger bread recipe.

Top Celebrity Chef Mark Hix's Christmas Dinner Suggestions for Gravy

Mark Hix is an award-winning celebrity chef, who oversees the operations of some of London's most successful restaurants, and a seafood restaurant in Lyme Regis. Mark Hix gives out some handy tips for preparing gravy to be served during the Christmas dinner.

• You can use chicken bones and necks to prepare gravy a day or two in advance.
• Blanch and add vegetables to the gravy and reheat it, just a few hours before you are set to use it.
• Stuff the chicken a day before and heat it in the oven by the time you are done with your starters.

Armed with these tips and suggestions for dinner on the day, go ahead with confidence and win your guests over.
 

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