Christmas menu with no fish or seafood

With drinks: Charcuterie board: cured ham, salami, rillettes; Comté gougères; Deviled eggs. To start: Foie gras, toasted gingerbread and fig chutney. For the main: Turkey breast stuffed with chestnuts, porcini sauce. For the cheese course: Oven-baked Mont d'Or with potatoes. For dessert: Chocolate praline yule log.

For 6 guests, the big picture: half-cooked foie gras (300 g), turkey breast (1.1 kg), Mont d'Or (2) and dark chocolate (180 g). The full grocery list, aisle by aisle, is right above.

In two trips. Three days before, the stuff that keeps (17 items: produce, meat and seafood, dairy and pantry). Then the day before, the fresh stuff (7 items, like sausage meat, turkey breast and rillettes). You'll dodge the last-minute crowds.

To sit down at 8:15 PM, the first step of the big day starts at 5:45 PM: hard-boil the eggs and make the deviled eggs. The main (turkey breast stuffed with chestnuts, porcini sauce) goes in the oven at 6:15 PM. Every step of the game plan is timed backward from when you sit down to eat.

This menu is free of fish and seafood. It's not vegetarian: for a meat-free table, there's a full vegetarian menu. A kid counts as half a serving in the quantities.

Yep, from 2 to 12 guests: change the number at the top of the page, and the quantities, the grocery list, the budget and these answers all follow.