35 Christmas Dinner Recipes for a Perfect Holiday Feast

Holiday cooking can feel like juggling ornaments, but a thoughtful plan keeps everything sparkling. Below are thirty-five tested recipes covering mains, sides, drinks, and desserts, each chosen for reliable results and a festive spirit. Mix and match to build the spread that suits your table size and taste. May your kitchen smell amazing and your guests leave happily full.

1. Roast Turkey with Herb Butter

Rubbing softened butter mixed with parsley, sage, rosemary, and thyme under the skin keeps the bird juicy while giving it deep flavor. Roast at 325°F, tenting with foil if it browns too quickly, until the thigh reaches 165°F. Let it rest at least 30 minutes so juices redistribute. Carve at the table for maximum holiday drama.

2. Honey-Glazed Spiral Ham

Buying a pre-sliced, fully cooked ham cuts down on stress. Warm it slowly at 275°F, brushing every 20 minutes with a glaze of honey, Dijon, and brown sugar. The sugars caramelize into a sticky crust that guests can’t resist. Leftovers make stellar sandwiches the next day.

3. Prime Rib with Garlic-Rosemary Crust

Season a bone-in rib roast generously with salt the night before for perfect seasoning throughout. Just before roasting, coat with minced garlic, rosemary, pepper, and olive oil. Start at 450°F for 20 minutes, then drop to 325°F until it hits 120°F inside. Rest at least 40 minutes, then slice for perfectly pink slabs.

4. Pan-Seared Duck Breast with Cherry Sauce

Score the duck skin, season well, and start it skin-side down in a cold pan to render fat slowly. Flip once the skin turns mahogany, finishing to 135°F for rosy meat. Meanwhile, simmer tart cherries with red wine, a splash of balsamic, and a pinch of sugar. Spoon the glossy sauce over sliced duck for an elegant alternative to turkey.

5. Vegetarian Mushroom Wellington

A mix of cremini, portobello, and shiitake mushrooms sautéed with shallots creates a meaty texture without actual meat. Cool the filling completely before wrapping it in thawed puff pastry to keep layers crisp. Brush with egg wash and bake until deeply golden. Even carnivores reach for seconds.

6. Garlic Mashed Potatoes

Simmer peeled Yukon Gold potatoes in salted water until tender. Mash with warm milk, butter, and slow-roasted garlic cloves for mellow sweetness. A splash of sour cream adds tang and silkiness. Keep them warm in a slow cooker on low while the rest of dinner finishes.

7. Potato Dauphinoise

Thinly slice russet potatoes and fan them in a buttered dish. Bathe with heated cream flavored with nutmeg and garlic. Bake covered until tender, then finish uncovered to brown the top. The result is luxurious, soft potatoes with a golden lid of cheese.

8. Maple-Roasted Brussels Sprouts with Bacon

Toss halved sprouts with olive oil, salt, and pepper, then roast at 400°F until edges char slightly. Add chopped, par-cooked bacon and a drizzle of maple syrup for the last 10 minutes. Sweet, salty, and smoky flavors mingle in every bite. Even skeptics clean their plates.

9. Herb-Roasted Rainbow Carrots

Scrub rainbow carrots, leaving a bit of green top for flair, and toss with olive oil, thyme, and sea salt. Roast at 425°F until tender with caramelized tips. Finish with a quick splash of lemon juice to brighten. The vibrant hues liven up any buffet.

10. Green Bean Casserole from Scratch

Swap canned soup for a homemade mushroom cream sauce thickened with a little flour and chicken stock. Blanch fresh green beans so they stay bright. Assemble, bake until bubbly, then crown with fried shallots for crunch. It delivers nostalgia without the can opener.

11. Classic Sage Stuffing

Dry cubes of sourdough overnight so they soak up broth without turning mushy. Sauté onions and celery in butter, then toss with bread, lots of fresh sage, and warm stock. Bake covered for moisture, uncovering at the end for crispy peaks. It perfumes the house like Christmas itself.

12. Cranberry-Orange Relish

Pulse fresh cranberries, an unpeeled seedless orange, and sugar in a food processor until finely chopped. Chill at least two hours so flavors meld. The raw preparation keeps the fruit’s pop and a pleasant tartness. It’s a lively counterpoint to rich roasts.

13. Brown Butter & Sage Dinner Rolls

Enrich standard roll dough with milk and a touch of honey for tenderness. After the first rise, divide into balls and nestle them in a buttered pan. Brush with nutty brown butter infused with fresh sage before and after baking. They disappear faster than you can say “pass the bread.”

14. Pull-Apart Brie & Cranberry Bread

Score a round sourdough loaf in a crosshatch pattern without cutting through the bottom. Tuck cubes of brie and spoonfuls of cranberry sauce into the crevices. Bake until cheese melts and edges crisp. Guests tear off gooey pieces as a casual starter.

15. Yorkshire Puddings

Heat beef drippings in a muffin tin until smoking hot to guarantee lift. A batter of eggs, milk, and flour rests for 30 minutes, then gets poured in quickly. Bake at 450°F until puffed and browned. Serve immediately so they don’t deflate.

16. Red Wine Pan Gravy

After roasting beef or turkey, deglaze the pan with a splash of Cabernet, scraping up browned bits. Whisk in flour to make a roux, then gradually add stock until smooth. Simmer until it coats the back of a spoon. A knob of butter at the end adds sheen and richness.

17. Maple-Pecan Sweet Potato Casserole

Whip roasted sweet potatoes with maple syrup, butter, and a hint of cinnamon. Blanket with a crumble of chopped pecans, brown sugar, and flour. Bake until the topping is crisp and fragrant. It balances every savory element on the plate.

18. Herb-Roasted Cauliflower Steaks

Slice a whole cauliflower into one-inch slabs, brush with olive oil, and season with smoked paprika and oregano. Roast at 425°F until browned and tender. Finish with a squeeze of lemon and chopped parsley. They serve as a hearty vegan centerpiece or side.

19. Parmesan Polenta with Wild Mushrooms

Cook coarse cornmeal slowly in broth, stirring until thick and silky. Fold in grated Parmesan and a pat of butter for richness. Spoon onto plates and crown with mushrooms sautéed in garlic and thyme. The contrast is comforting and elegant.

20. Shrimp Cocktail with Horseradish Sauce

Poach large shrimp in a court bouillon until pink, then chill over ice. Stir together ketchup, prepared horseradish, lemon juice, and a dash of Worcestershire. Arrange shrimp tails out for easy grabbing. It’s a retro starter that never feels dated.

21. Spinach & Artichoke Dip

Cream cheese, sour cream, mozzarella, and Parmesan create a gooey base for chopped spinach and artichoke hearts. Bake until molten and lightly browned on top. Serve with baguette slices or sturdy crackers. It often vanishes before the main course appears.

22. Fig & Goat Cheese Crostini

Toast thin baguette rounds until crisp. Spread with tangy goat cheese and add a dollop of fig jam. A sprinkle of fresh thyme elevates each bite. These two-bite wonders pair beautifully with sparkling wine.

23. Baked Brie with Cranberry Chutney

Place a small wheel of brie on parchment, spoon cranberry chutney on top, and bake until the center softens. The rind keeps everything contained while still gooey. Offer plain crackers so the cheese can shine. It’s a five-minute appetizer that feels luxurious.

24. Pomegranate & Feta Winter Salad

Crisp greens like arugula and romaine form a sturdy base. Sweet-tart pomegranate seeds pop against salty feta and nutty walnuts. Dress lightly with olive oil, lemon juice, and a touch of honey. The colors alone boost holiday cheer.

25. Cranberry Almond Rice Pilaf

Sauté chopped onion in butter, then add long-grain rice to toast lightly. Simmer in chicken or vegetable stock until tender. Fold in dried cranberries and toasted almonds just before serving. The dish offers subtle sweetness and crunch.

26. Butter-Braised Leeks

Trim leeks, split lengthwise, and rinse well to remove grit. Arrange cut-side down in a skillet with stock and butter, then simmer gently until soft. Finish under the broiler for a hint of color. They melt in the mouth and pair nicely with any roast.

27. Caesar Salad with Parmesan Crisps

Blend anchovies, garlic, egg yolk, lemon, and olive oil for a classic dressing. Toss with crisp romaine and scatter homemade Parmesan crisps for crunch. A few shards of shaved cheese complete the presentation. Serve chilled to refresh the palate between rich bites.

28. Mulled Wine

Simmer red wine gently with cloves, cinnamon, star anise, and citrus peel. Sweeten with honey to taste, never letting it reach a boil. Ladle into heatproof glasses so guests warm their hands as they sip. The fragrance alone sets a merry mood.

29. Festive Cranberry-Rosemary Mocktail

Shake cranberry juice, fresh lime, and a dash of bitters, then top with chilled club soda. A sugared rosemary sprig doubles as stirrer and garnish. The drink looks jewel-toned and feels inclusive for guests skipping alcohol. It also pairs seamlessly with appetizers.

30. Chocolate Yule Log (Bûche de Noël)

Roll a light chocolate sponge around whipped cream, then coat with chocolate buttercream. Use a fork to create bark-like ridges and dust with sugar “snow.” Chill so slices hold their spiral shape. The whimsical look delights kids and adults alike.

31. Peppermint Bark Brownies

Swirl melted white chocolate over cooled brownies and shower with crushed peppermint candies. Once set, cut into tidy squares. The minty crunch offsets rich chocolate. They also travel well for cookie swaps.

32. Eggnog Cheesecake

Blend eggnog into the cream cheese filling and add a pinch of nutmeg for seasonal flavor. Bake in a water bath to avoid cracks, cooling completely before slicing. A gingersnap crust adds spicy contrast. Each bite tastes like the holidays in dessert form.

33. Sticky Toffee Pudding

Purée soaked dates into the batter for deep sweetness. Bake individual cakes until just set, then douse with warm toffee sauce made from butter, brown sugar, and cream. Serve immediately with vanilla ice cream. The hot-cold contrast is irresistible.

34. Rum-Glazed Roasted Pineapple

Brush fresh pineapple slices with a mixture of dark rum, brown sugar, and cinnamon. Roast at high heat until edges char and sugars bubble. A squeeze of lime lifts the dish. It’s a light finish after a big meal.

35. Gingerbread Trifle

Layer spiced gingerbread cake cubes with rich vanilla custard and lightly sweetened whipped cream. Repeat until the bowl is full, ending with whipped cream and cookie crumbs for texture. Chill at least four hours so flavors meld. It feeds a crowd with minimal fuss.

With these thirty-five recipes in your toolkit, Christmas dinner can be as expansive or streamlined as you like. Prep strategically, delegate where possible, and keep a holiday playlist humming in the background. Here’s to full plates, lively conversation, and fond memories around the table.