It's always seemed strange to me to have a big get together and then celebrate it eating a cheap, pretty bland (delicate if you must) bit of poultry that's not native to this land, let alone traditional. Due to this when I have the choice Christmas dinner is always an expensive, flavour-filled huge lump of traditional British beef - fore rib or sirloin on the bone served dripping red. Obviously you'd have some Yorkshire pudding with this. It's nice to have a baked ham as well, even if just for the cold cuts for the evening and the leftovers for the following few days.
I'm not a fan of an obscene number of different vegetables with a roast either, two is fine by me really - quality not quantity. I'd always get something dark, leafy and green, a sort of kale probably, either curly or cavalo nero. If kale is not available I think spinach has a natural affinity with beef. Some carrots are nice too, either batons or baby, finished with a little butter and sugar to glaze. Potatoes ideally will just be roast but I could do some boiled to keep other folk happy.
Even if turkey wouldn't grace my table I'm happy to wrap some sausages in bacon and, although not a traditional combination with beef, stuffing is good too. A sausage meat one probably just to add to the porcine content of the meal.
After years of trying I've finally nailed making gravy from the meat juices (now a glass of wine in the tray stops the juices burning and ruining during the initial half hour of full heat) so no need for any Bisto. Just a roux made with some beef fat and juices in the roasting pan, cooked for a minute or two before adding a nice beef stock, more red wine and a good splash of Worcestershire sauce then simmering for ten minutes.
Copious amounts of red, a Syrah/Shiraz or Cabernet Sauvignon probably, complete the spread.