11 Christmas Dinner Main Dishes That Will Make Everyone Gather Around the Table
Christmas is still a couple of months away, but the smartest hosts start planning the big meal early. The main dish sets the mood for the whole table, whether it is a glowing prime rib, a sticky glazed ham or a golden roast bird. Choosing now gives you time to order the right cut, test a recipe and shop before the holiday rush. These Christmas dinner ideas cover big crowds, small families and meatless guests, so everyone feels welcome. Which one will star at your table this year..
Classic Beef Wellington
If you want one dish that makes your Christmas dinner feel like a fancy restaurant, this is it. Beef tenderloin is seared, coated in a rich mushroom paste and wrapped in golden puff pastry. When you slice it at the table, everyone gasps at the pink center and flaky layers. It takes some steps, but you can prep most of it the day before. Have you ever been brave enough to make Wellington?
You will need: Need: 2 lb center cut beef tenderloin, salt, pepper, 2 tbsp oil, 2 tbsp Dijon mustard, 1 lb mushrooms finely chopped, 2 shallots, 2 cloves garlic, 1 tbsp butter, 8 slices prosciutto, 1 sheet puff pastry, 1 egg.
How to make it: Steps: Season and sear the beef on all sides, then brush with Dijon. Cook mushrooms, shallots and garlic in butter until dry. Lay prosciutto on plastic wrap, spread mushrooms, roll the beef tightly and chill 20 minutes. Wrap in pastry, brush with egg and bake at 425F for 35 to 40 minutes until 125F inside. Rest 10 minutes.
Garlic Herb Prime Rib, the King of Christmas Dinner
Prime rib is the king of the Christmas dinner table. A bone in beef rib roast is rubbed with garlic, rosemary, thyme and butter, then roasted low and slow so it stays rosy pink from edge to edge. A final blast of heat gives it a deep brown crust. It is a splurge, but it feeds a crowd and makes the night feel truly special. Rare, medium rare or medium for you?
You will need: Need: 1 bone in prime rib roast (6 to 8 lb), 1/2 cup soft butter, 6 cloves garlic minced, 2 tbsp chopped rosemary, 1 tbsp thyme, 2 tbsp coarse salt, 1 tbsp pepper, horseradish sauce to serve.
How to make it: Steps: Let the roast sit at room temperature 2 hours. Mix butter, garlic, herbs, salt and pepper and rub all over. Roast at 250F until the center reaches 120F for medium rare, about 3.5 to 4 hours. Rest 30 minutes, then sear at 500F for 8 to 10 minutes. Slice and serve.
Roast Beef Tenderloin With Horseradish Cream
Beef tenderloin is the most tender cut there is, and it cooks much faster than prime rib. Season it well, sear it on the stove, and finish it in the oven in about 30 minutes. Slice it into thick, rosy rounds and serve with a tangy horseradish cream. It is elegant enough for Christmas dinner, but easy enough that you will not be stuck in the kitchen all day.
You will need: Need: 1 center cut beef tenderloin (3 lb) tied, 2 tbsp olive oil, 2 tsp salt, 1 tsp pepper, 2 tbsp butter, 2 sprigs rosemary, 1/2 cup sour cream, 3 tbsp prepared horseradish, 1 tbsp lemon juice, chives.
How to make it: Steps: Season the tenderloin and sear on all sides in oil. Add butter and rosemary and baste. Roast at 425F for 20 to 30 minutes until 125F inside. Rest 15 minutes. Mix sour cream, horseradish, lemon and chives and serve with slices.
Brown Sugar Glazed Ham for Christmas Dinner
A big glazed ham is a holiday favorite because it is mostly hands off and feeds a crowd. A fully cooked spiral or bone in ham just needs warming through, then a sweet, sticky glaze of brown sugar, honey, mustard and a little clove. The kitchen will smell like Christmas morning. Leftovers make the best sandwiches, soups and breakfasts. What is your favorite way to use leftover ham?
You will need: Need: 1 fully cooked bone in ham (8 to 10 lb), 1 cup brown sugar, 1/3 cup honey, 2 tbsp Dijon mustard, 2 tbsp orange juice, 1/4 tsp ground cloves, 1/2 cup water.
How to make it: Steps: Score the ham in a diamond pattern. Place in a roasting pan with water, cover with foil and bake at 325F for 12 to 15 minutes per pound until 140F. Simmer the glaze ingredients 3 minutes. Brush on the ham and bake uncovered at 400F for 15 minutes, glazing twice.
Roast Duck With Orange Sauce
Duck a l orange is a vintage holiday showstopper that is making a big comeback. Duck breasts are scored and cooked skin side down until the fat melts away and the skin turns crisp. A bright orange sauce with a touch of honey cuts through the richness. It sounds fancy, but duck breasts cook in under 20 minutes. Would you be brave enough to serve duck at your Christmas dinner?
You will need: Need: 4 duck breasts, salt, pepper, 1 cup orange juice, zest of 1 orange, 2 tbsp honey, 1 tbsp vinegar, 1/2 cup chicken stock, 1 tsp cornstarch, 1 tbsp butter, thyme.
How to make it: Steps: Score the skin and season. Place skin side down in a cold pan and cook over medium heat 10 to 12 minutes until crisp. Flip and cook 3 to 4 minutes for medium. Rest. Pour off most fat, add juice, zest, honey, vinegar and stock and simmer. Thicken with cornstarch and stir in butter.
Herb Butter Roast Turkey for a Classic Christmas Dinner
For many families, Christmas dinner means turkey, just like Thanksgiving. The secret to a juicy bird is a dry brine with salt a day ahead and plenty of herb butter under the skin. Roast it until the thigh hits 165F and let it rest well before carving. Serve with stuffing, cranberry sauce and gravy. Quick poll: A) White meat B) Dark meat C) Just the crispy skin, please.
You will need: Need: 1 turkey (12 to 14 lb), 3 tbsp kosher salt, 1 cup soft butter, 3 cloves garlic, 2 tbsp chopped sage, 1 tbsp thyme, 1 tbsp rosemary, 1 onion, 1 lemon, 2 cups stock.
How to make it: Steps: Rub turkey with salt and refrigerate uncovered overnight. Mix butter, garlic and herbs and spread under and over the skin. Stuff with onion and lemon. Roast at 425F for 30 minutes, then 325F for about 2.5 to 3 hours until the thigh reaches 165F. Rest 30 minutes.
Herb Crusted Rack of Lamb
Rack of lamb looks like a five star restaurant plate, but it takes about 30 minutes. The racks are seared, brushed with Dijon mustard, then pressed into a crust of breadcrumbs, garlic, parsley and rosemary. Roast until pink inside and slice into little chops. It is a beautiful choice for a smaller Christmas dinner. Have you ever cooked lamb for the holidays?
You will need: Need: 2 racks of lamb (about 1.5 lb each) trimmed, salt, pepper, 1 tbsp oil, 3 tbsp Dijon mustard, 1/2 cup panko, 2 cloves garlic, 2 tbsp parsley, 1 tbsp rosemary, 2 tbsp olive oil.
How to make it: Steps: Season the racks and sear fat side down 3 minutes in hot oil. Brush with Dijon. Mix panko, garlic, herbs and olive oil and press onto the meat. Roast at 400F for 18 to 22 minutes until 130F for medium rare. Rest 10 minutes and slice.
Lemon Garlic Roast Chicken for a Small Christmas Dinner
Not every family needs a giant roast. If you are hosting just a few people, a golden roast chicken makes a cozy and affordable Christmas dinner. Lemon, garlic and herbs inside the bird keep it juicy, and the skin turns crisp in a hot oven. Surround it with potatoes and carrots and everything cooks together. Is your Christmas big and loud, or small and quiet this year?
You will need: Need: 1 whole chicken (5 lb), 3 tbsp butter, 1 lemon, 1 head garlic halved, 4 sprigs thyme, 2 sprigs rosemary, salt, pepper, 1.5 lb potatoes, 4 carrots, 1 tbsp olive oil.
How to make it: Steps: Pat the chicken dry and season inside and out. Stuff with lemon, garlic and herbs and rub with butter. Toss vegetables with oil and salt and put around the chicken. Roast at 425F for 75 to 90 minutes until the thigh reaches 175F. Rest 15 minutes.
Herb Crusted Christmas Salmon
Salmon is a light and elegant choice for a holiday table, especially for guests who skip red meat. A whole side of salmon is topped with a green crust of herbs, lemon zest, garlic and breadcrumbs, then roasted until just flaky. It looks stunning on a big platter and cooks in about 20 minutes. It is also a lovely main for a Christmas Eve dinner. Fish or meat for your holiday?
You will need: Need: 1 side of salmon (2.5 lb), 1/2 cup panko, 1/4 cup parsley, 2 tbsp dill, 2 cloves garlic, zest of 1 lemon, 3 tbsp olive oil, 2 tbsp Dijon, salt, pepper, lemon wedges.
How to make it: Steps: Place salmon on a lined sheet pan and season. Brush with Dijon. Mix panko, herbs, garlic, zest and oil and press on top. Roast at 400F for 15 to 20 minutes until the salmon flakes and the crust is golden. Serve with lemon.
Roast Goose, an Old World Christmas Dinner
In Germany, England and much of Europe, roast goose was the traditional Christmas dinner long before turkey. Goose has rich, dark meat and lots of fat that turns the skin super crisp. Save the fat for the best roast potatoes you will ever taste. Stuff it with apples and onions for extra flavor. Did anyone in your family ever cook a Christmas goose?
You will need: Need: 1 goose (10 to 12 lb), salt, pepper, 2 apples quartered, 1 onion quartered, 4 sprigs thyme, 1 orange, 1 tsp dried marjoram.
How to make it: Steps: Prick the goose skin all over without cutting the meat. Season inside and out and stuff with apples, onion, orange and herbs. Roast on a rack at 350F for about 3 hours, pouring off fat every 30 minutes, until the thigh reaches 175F. Rest 20 minutes.
Mushroom Wellington for Meatless Guests
Every Christmas table needs a showstopper for vegetarian guests, and this mushroom Wellington is it. A rich mix of mushrooms, spinach, chestnuts and herbs is wrapped in golden puff pastry and baked until flaky. It slices beautifully and even meat lovers will want a piece. Need more holiday inspiration? See these family favorite ground beef dinners for busy December nights.
You will need: Need: 1.5 lb mixed mushrooms chopped, 2 tbsp butter, 1 onion, 3 cloves garlic, 2 cups spinach, 1/2 cup cooked chestnuts or walnuts chopped, 1 tsp thyme, 1 sheet puff pastry, 1 egg, salt, pepper.
How to make it: Steps: Cook mushrooms in butter until all liquid evaporates. Add onion, garlic, spinach, nuts and thyme and season. Cool. Spread on the puff pastry, roll into a log and seal. Brush with egg. Bake at 400F for 35 to 40 minutes until golden.
