7 Christmas Dinner Ideas Perfect for a Small Family Feast Around One Table

As the holiday season approaches, I find myself contemplating the perfect Christmas dinner for a small family gathering. Whether it’s a classic roast turkey or a more modern twist like a beef Wellington, each dish carries its own charm. I’m also drawn to comforting vegetarian options and indulgent desserts that can make the occasion special. Let’s explore an array of ideas that will bring warmth and flavor to your table this Christmas.

Classic Roast Turkey With Herb Butter

A classic roast turkey with herb butter is the centerpiece of any festive dinner, perfect for small families looking to create a warm and inviting holiday atmosphere. This dish is not only delicious but also allows you to enjoy the flavors of the season with a succulent, beautifully browned turkey that will impress your loved ones.

Cooking Instructions:

1. Prepare the Turkey: Begin by removing the turkey from the refrigerator and letting it sit at room temperature for about 30 minutes. This helps the turkey cook evenly. Preheat your oven to 325°F (165°C).
2. Make the Herb Butter: In a bowl, combine the softened unsalted butter with finely chopped fresh rosemary, thyme, sage, minced garlic, salt, and black pepper. Mix well until everything is evenly incorporated.
3. Season the Turkey: Gently loosen the skin of the turkey over the breast and thighs using your fingers. Take some of the herb butter and spread it generously under the skin, ensuring that it covers as much of the meat as possible. Use any remaining herb butter to rub over the entire exterior of the turkey.
4. Stuff the Turkey: Inside the cavity of the turkey, place the quartered lemon and onion, as well as a few sprigs of any remaining fresh herbs, which will help infuse the meat with flavor as it roasts.
5. Prepare for Roasting: Place the chopped carrots and celery in the bottom of a large roasting pan. This will act as a natural rack for the turkey, allowing heat to circulate and providing additional flavor to the drippings.
6. Roast the Turkey: Place the turkey breast side up on top of the vegetable bed. Tuck the wing tips under the body to prevent them from burning. Pour the chicken broth into the bottom of the pan to help keep the turkey moist during roasting.
7. Cook the Turkey: Roast the turkey in the preheated oven, calculating approximately 13-15 minutes per pound. For a 10-12 pound turkey, this will generally take about 2 to 2.5 hours. Baste the turkey every 30-45 minutes with the pan juices to keep the skin moist and enhance the flavor.
8. Check for Doneness: The turkey is ready when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check for accuracy.
9. Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful turkey.
10. Serve: Carve the turkey and serve it with your choice of sides, utilizing the pan drippings for gravy if desired. Enjoy this classic meal with your family, creating lasting holiday memories!

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Honey-Glazed Ham With Pineapple

Honey-glazed ham with pineapple is a sweet and savory dish that makes a delightful centerpiece for a holiday dinner, particularly for small families. The combination of the moist ham and the caramelized sweetness from the honey glaze and juicy pineapple creates a festive flavor profile that is sure to please. It’s easy to prepare and pairs perfectly with simple side dishes, making it an ideal choice for your Christmas celebration.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (165°C). This will ensure your ham cooks evenly.
2. Prepare the Ham: Remove the ham from its packaging and place it on a large roasting pan. Using a sharp knife, score the surface of the ham in a diamond pattern, making shallow cuts. This allows the glaze to penetrate and flavor the meat better.
3. Stud the Ham: Press whole cloves into the intersections of the diamond cuts on the ham. This not only adds flavor but also creates an appealing presentation.
4. Make the Glaze: In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, freshly ground black pepper, and salt. Stir the mixture continuously until it is well combined and begins to bubble. Remove from heat.
5. Glaze the Ham: Brush about half of the honey glaze over the top and sides of the ham, ensuring to cover it thoroughly.
6. Add Pineapple Slices: Drain the canned pineapple slices and place them over the surface of the ham, securing them with toothpicks if necessary. Pour the pineapple juice around the edges of the ham in the roasting pan for added moisture.
7. Bake the Ham: Place the roasting pan in the preheated oven and bake for about 1 ½ to 2 hours, or until the internal temperature of the ham reaches 140°F (60°C). Baste the ham with the remaining glaze every 30 minutes to achieve a beautiful caramelized crust.
8. Final Touch: Once done, remove the ham from the oven and let it rest for about 15 minutes before slicing. This allows the juices to redistribute, ensuring each slice is juicy and flavorful.
9. Serve: Slice the ham and serve it warm, garnished with the caramelized pineapple slices for a festive touch. Enjoy your delicious honey-glazed ham as a perfect centerpiece for your Christmas dinner!

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Beef Wellington With Creamy Mushroom Sauce

Beef Wellington is a classic and elegant dish that features a tender beef fillet coated in a rich mushroom duxelles, all wrapped in a flaky puff pastry. It’s a stunning centerpiece for any holiday dinner, offering a luxurious flavor and impressive presentation that is perfect for small families celebrating Christmas.

Cooking Instructions:

1. Prepare the Beef: Start by seasoning the beef tenderloin generously with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat, and sear the beef on all sides until browned, about 3-4 minutes. Remove from the heat and let it cool. Once cooled, brush the beef with Dijon mustard.
2. Cook the Mushroom Duxelles: In the same skillet, add the finely chopped mushrooms, shallots, garlic, and thyme. Cook over medium heat, stirring frequently until the mixture is dry and caramelized, about 10-15 minutes. Season with salt and pepper to taste. Remove from heat and let it cool completely.
3. Assemble the Wellington: Lay out a large sheet of plastic wrap on a clean surface. Place the prosciutto slices in a slightly overlapping fashion, covering an area that can wrap around the beef. Spread the cooled mushroom mixture over the prosciutto.
4. Wrap the Beef: Place the beef tenderloin at one end of the prepared prosciutto and mushroom layer. Using the plastic wrap, roll the prosciutto and mushrooms over the beef tightly, making sure it’s fully encased. Wrap it tightly and refrigerate for 30 minutes to set the shape.
5. Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry to a rectangle large enough to wrap around the beef (about 12×16 inches). Remove the beef from the fridge and unwrap it from the plastic.
6. Wrap the Beef in Pastry: Place the beef in the center of the pastry. Brush the edges of the pastry with the beaten egg. Fold the pastry over the beef, sealing the edges well. Trim any excess pastry if needed, and gently transfer the wrapped beef onto a baking sheet lined with parchment paper.
7. Make the Egg Wash: Brush the entire surface of the pastry with the remaining beaten egg. Use a sharp knife to make a few slits on top of the pastry for steam to escape.
8. Bake the Wellington: Preheat the oven to 400°F (200°C). Bake the Beef Wellington for about 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
9. Rest and Slice: Remove the Wellington from the oven and let it rest for about 10 minutes before slicing. This helps the juices redistribute.
10. Prepare the Sauce: In a small saucepan, combine the heavy cream, Worcestershire sauce, and chopped parsley. Heat gently, stirring until warmed through. Serve alongside the sliced Beef Wellington for an extra layer of flavor.

Enjoy this sophisticated dish at your holiday table—it’s sure to impress!

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Vegetarian Stuffed Butternut Squash

Vegetarian Stuffed Butternut Squash is a hearty and nutritious dish that showcases the delightful flavors of roasted butternut squash filled with a savory mixture of quinoa, cranberries, nuts, and spices. This colorful and vibrant dish makes for a beautiful centerpiece at any Christmas dinner, especially for small families looking for a flavorful vegetarian option.

Cooking Instructions:

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds with a spoon. Drizzle each half with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper and roast them in the oven for about 25-30 minutes, or until the flesh is tender when pierced with a fork.
2. Cook the Quinoa: While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
3. Sauté the Aromatics: In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic, cumin, and cinnamon, cooking for an additional minute or until fragrant.
4. Combine the Filling: In a large bowl, mix together the cooked quinoa, sautéed onion and garlic, dried cranberries, chopped nuts, and fresh parsley. Season to taste with salt and black pepper. If desired, add crumbled feta cheese into the mixture for an extra layer of flavor.
5. Stuff the Squash: Once the butternut squash is done roasting, remove it from the oven and carefully flip the halves cut side up. Use a fork to fluff the flesh slightly, then fill each half with the quinoa filling, pressing down gently to pack it in.
6. Finish Baking: Return the stuffed butternut squash to the oven and bake for an additional 15-20 minutes, allowing the tops to brown slightly.
7. Serve and Enjoy: Remove from the oven, let cool for a few minutes, then serve warm. Garnish with extra parsley or nuts if desired, and enjoy your festive vegetarian dish!

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Festive Seafood Paella

Festive Seafood Paella is a vibrant and flavorful dish that celebrates the culinary traditions of Spain. This one-pan meal combines various seafood such as shrimp, mussels, and squid with saffron-infused rice and a mix of vegetables, creating a delightful and aromatic feast perfect for a small family gathering during the Christmas season.

Cooking Instructions:

1. Prepare the Saffron: In a small bowl, combine the saffron threads with a few tablespoons of warm vegetable broth. Let it steep for about 10 minutes to release its flavor and color.
2. Sauté the Aromatics: In a large, deep skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5-7 minutes until they become soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Tomatoes and Spices: Add the diced tomatoes, paprika, salt, and black pepper to the pan. Cook for about 5 minutes until the tomatoes are softened and the mixture is combined.
4. Incorporate the Rice: Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes, mixing well with the tomato mixture.
5. Add Broth and Saffron: Pour in the vegetable broth along with the saffron mixture. Stir gently to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15-20 minutes, or until the rice is almost cooked and has absorbed most of the liquid.
6. Add the Seafood: Once the rice is nearly cooked, arrange the shrimp, mussels, and sliced squid evenly over the top of the paella. Cover the pan again and let it cook for an additional 5-10 minutes, or until the seafood is cooked through, and the mussels have opened.
7. Finish and Serve: Once all seafood is cooked, remove the pan from heat. Gently fold in the peas and let the paella rest for about 5 minutes. Garnish with fresh parsley before serving. Enjoy your festive seafood paella with a side of lemon wedges!

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Savory Mushroom Risotto With Truffle Oil

Savory Mushroom Risotto with Truffle Oil is a rich and creamy Italian dish that showcases the earthy flavors of mushrooms and the luxurious aroma of truffle oil. It’s an ideal choice for a festive Christmas dinner for small families, offering warmth and comfort in each bite. This dish brings a touch of elegance to the table, making it perfect for a special occasion.

Cooking Instructions:

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
2. Sauté the Aromatics: In a large saucepan or deep skillet, heat the olive oil and 1 tablespoon of unsalted butter over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pan, seasoning with a pinch of salt and black pepper. Cook for about 5-7 minutes until the mushrooms are browned and have released their moisture. Stir frequently.
4. Toast the Rice: Stir in the Arborio rice and cook for about 2 minutes, allowing it to toast slightly and absorb the flavors. The rice should become slightly translucent.
5. Deglaze with Wine: Pour in the dry white wine and cook, stirring continuously, until most of the liquid is absorbed. This adds depth to the risotto.
6. Incorporate the Broth: Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.
7. Finish the Risotto: Once the rice is cooked, remove the pan from heat. Stir in the remaining tablespoon of unsalted butter and the grated Parmesan cheese until melted and creamy. Adjust seasoning with more salt and black pepper if needed.
8. Add Truffle Oil: Drizzle the truffle oil over the risotto and gently stir to combine, enhancing the dish’s flavor with its aromatic essence.
9. Serve: Spoon the risotto into bowls or plates, garnishing with chopped fresh parsley for a touch of color and freshness. Enjoy this savory and luxurious meal!

This Savory Mushroom Risotto with Truffle Oil is sure to impress your family during your festive celebrations.

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Decadent Chocolate Yule Log Cake

Decadent Chocolate Yule Log Cake is a traditional festive dessert that represents the spirit of Christmas. This show-stopping cake is made from a light and airy chocolate sponge rolled up with a rich chocolate ganache filling, then decorated to resemble a rustic log. It’s not only delicious but also a beautiful centerpiece for any holiday table, perfect for small families looking to indulge in a classic holiday treat.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure to extend the paper beyond the edges of the pan for easy removal.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk together until well mixed.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs until they are fluffy. Then, add vegetable oil and vanilla extract, mixing until incorporated.
4. Combine Mixtures: Gradually stir the dry mixture into the wet mixture until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
5. Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. Cool the Cake: Once baked, immediately remove the cake from the oven and carefully place it onto a clean kitchen towel dusted with powdered sugar. While still warm, roll the cake up tightly from one short end, with the towel inside. Let it cool completely in this rolled shape to help maintain the form.
7. Prepare the Ganache: While the cake cools, make the chocolate ganache. In a small saucepan, heat the heavy cream just until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate and butter, stirring until smooth and glossy. Allow it to cool slightly.
8. Unroll the Cake: Once the cake has cooled completely, gently unroll it from the towel. Spread a layer of chocolate ganache over the cake, leaving a small margin at the edges.
9. Roll the Cake Again: Carefully roll the cake back up (without the towel this time), starting from the short end. Place the rolled cake seam-side down on a serving platter.
10. Frost the Cake: Use the remaining chocolate ganache to frost the exterior of the rolled cake, giving it a rustic appearance. You can use a fork to create bark-like patterns on the surface.
11. Decorate: Optionally, garnish your Yule log with edible decorations, such as powdered sugar to resemble snow or small figurines for a festive touch.
12. Chill and Serve: Refrigerate the Yule log for about 30 minutes to set the ganache before slicing. Serve chilled and enjoy this delightful holiday dessert!