7 Christmas Dinner Menu Ideas Featuring One Main and Many Shared Sides

When planning a Christmas dinner, I often find myself exploring various menu ideas that feature a main dish with shared sides. It’s a delightful way to create a festive atmosphere. Each combination brings its own charm, whether it’s a classic roast turkey or a flavorful vegetarian option. Let’s take a closer look at these ideas and uncover the perfect pairing for your holiday table.

Classic Roast Turkey With Herb Gravy and Seasonal Sides

Roast turkey is the quintessential centerpiece of many Christmas dinner tables, celebrated for its tender, juicy meat and crispy skin. Accompanied by a rich herb gravy and a medley of seasonal sides, this dish brings warmth and festivity to any holiday gathering. Follow this recipe to create a stunning roast turkey that will impress your family and friends.

Cooking Instructions

1. Prep the Turkey: Preheat your oven to 325°F (165°C). Remove the turkey from the refrigerator and pat it dry with paper towels. Make sure to remove the giblets and neck from the cavity.
2. Seasoning: Rub the turkey all over with olive oil. Generously season the inside and outside of the turkey with salt and black pepper.
3. Herb Mixture: In a bowl, combine the chopped rosemary, thyme, sage, and minced garlic. Rub this herb mixture all over the turkey, getting into every crevice.
4. Stuff the Turkey (Optional): If desired, stuff the cavity of the turkey with quartered onion, chopped carrots, and celery for added flavor.
5. Roasting the Turkey: Place the turkey breast-side up on a rack in a roasting pan. Tent the turkey loosely with aluminum foil. Roast in the preheated oven for about 13-15 minutes per pound. For a 12-14 pound turkey, this will be approximately 2.5 to 3 hours.
6. Basting: Baste the turkey with the pan juices every 30 minutes, removing the foil in the last hour of cooking to allow the skin to brown.
7. Check for Doneness: The turkey is done when a meat thermometer reads 165°F (75°C) in the thickest part of the thigh. Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat.
8. Make the Gravy: While the turkey rests, strain the pan drippings into a saucepan, discarding the solids. In a separate pan, melt the butter and whisk in the flour until smooth. Gradually add the strained drippings and chicken broth, stirring constantly until thickened. Season the gravy with salt and pepper to taste.
9. Carve and Serve: Carve the turkey and serve it on a platter with the herb gravy and your choice of seasonal sides, such as roasted vegetables, mashed potatoes, or cranberry sauce.

Enjoy your festive celebration with this delicious classic roast turkey!

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Honey-Glazed Ham With Roasted Vegetables and Festive Salads

Honey-glazed ham is a classic holiday dish that brings a delightful sweetness and a beautiful glaze to your Christmas dinner table. This savory-sweet combination, along with perfectly roasted vegetables and festive salads, creates a well-rounded feast that everyone will enjoy. This recipe ensures your ham is juicy, flavorful, and visually appealing, making it the perfect centerpiece for your holiday celebrations.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). This temperature allows for a slow and even cooking process that keeps the ham moist.
2. Prepare the Ham: Place the ham on a large roasting pan, flat side down. If the ham has a rind, score the surface in a diamond pattern to allow the glaze to penetrate. This will create a beautiful presentation.
3. Make the Glaze: In a medium saucepan over medium heat, combine the honey, brown sugar, Dijon mustard, apple cider vinegar, ground cinnamon, and ground cloves. Stir the mixture continuously until the sugar has dissolved and the glaze is smooth and bubbly. Remove it from heat.
4. Glazing the Ham: Brush a generous amount of the glaze over the ham, ensuring it fills the scored areas. Reserve some glaze for basting later.
5. Prepare the Vegetables: In a separate bowl, toss the mixed vegetables with olive oil, salt, and black pepper. Spread them around the ham in the roasting pan.
6. Roast the Ham: Place the ham in the preheated oven. Roast for about 10-12 minutes per pound, basting with the reserved glaze every 30 minutes. This will help create a shiny finish and deepen the flavor.
7. Check for Heating: The ham is fully heated through when it reaches an internal temperature of 140°F (60°C). Depending on the size of your ham, this could take anywhere from 1.5 to 2.5 hours total.
8. Final Glazing: In the last 30 minutes of roasting, brush the ham with a final layer of glaze to create a caramelized crust.
9. Rest Before Carving: Once out of the oven, let the ham rest for 15-20 minutes. This will help the juices redistribute and make for easier carving.
10. Serve: Carve the ham into slices and serve it alongside the roasted vegetables and festive salad mix for a beautiful and delicious Christmas dinner. Enjoy!

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Beef Wellington With Creamy Mashed Potatoes and Green Bean Almondine

Beef Wellington is a luxurious and impressive dish, perfect for holiday celebrations or special occasions. This classic recipe features tender beef fillet coated in a rich mushroom duxelles, wrapped in delicate puff pastry, and baked to golden perfection. Paired with creamy mashed potatoes and green bean almondine, Beef Wellington creates an unforgettable dining experience that will delight your guests.

Cooking Instructions

1. Prepare the Beef: Season the beef fillet generously with salt and black pepper. Heat the olive oil in a skillet over high heat, then sear the beef on all sides until browned (about 2-3 minutes per side). Once browned, remove the beef from the skillet and let it cool completely.
2. Make the Mushroom Duxelles: In the same skillet, reduce the heat to medium. Add the finely chopped mushrooms, shallots, and thyme, cooking until the mixture is dry and the moisture has evaporated (approximately 10-15 minutes). Allow the mushroom mixture to cool.
3. Assemble the Wellington: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the beef fillet. Place the prosciutto or ham slices on the pastry, slightly overlapping them. Spread a layer of the cooled mushroom duxelles over the prosciutto.
4. Wrap the Beef: Place the seared beef fillet in the center of the duxelles-covered pastry. If using pâté, spread it over the top of the beef. Carefully roll the pastry over the beef, sealing the edges tightly to encase the filling. If necessary, trim any excess pastry and use it to decorate the top.
5. Egg Wash: Brush the entire surface of the wrapped Wellington with the beaten egg. This will give it a golden, shiny crust when baked.
6. Chill the Wellington: Place the assembled Beef Wellington on a baking sheet lined with parchment paper and refrigerate for at least 15-30 minutes to firm up the pastry before baking.
7. Preheat the Oven: Preheat your oven to 400°F (200°C).
8. Bake: Transfer the chilled Wellington to the preheated oven and bake for approximately 25-30 minutes, or until the pastry is golden brown and crisp, and the internal temperature of the beef reaches 125°F (for medium-rare).
9. Rest and Serve: Once baked, remove the Beef Wellington from the oven and let it rest for about 10-15 minutes before slicing. Serve with creamy mashed potatoes and green bean almondine for a complete and festive meal.

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Herb-Crusted Rack of Lamb With Garlic-Roasted Potatoes and Root Vegetables

Herb-Crusted Rack of Lamb is a classic and elegant dish that showcases tender lamb chops coated with a flavorful herb crust, making it a perfect centerpiece for a festive holiday dinner. Paired with garlic-roasted potatoes and a medley of root vegetables, this meal will impress your guests and create a warm, celebratory atmosphere.

Cooking Instructions

1. Prepare the Oven: Preheat your oven to 400°F (200°C).
2. Season the Lamb: Pat the rack of lamb dry with paper towels. Season generously with salt and black pepper on all sides.
3. Sear the Lamb: In a large oven-proof skillet, heat the olive oil over medium-high heat. Add the seasoned rack of lamb, fat side down, and sear for about 2-3 minutes until browned. Turn the rack and brown the other side for an additional 2-3 minutes. Remove the skillet from heat and allow the rack to cool slightly.
4. Make the Herb Crust: In a small bowl, mix the chopped rosemary, thyme, Dijon mustard, panko breadcrumbs, and minced garlic until well combined.
5. Coat the Lamb: Brush the cooled rack of lamb evenly with the Dijon mustard mixture. Press the herb and breadcrumb mixture onto the lamb’s surface to form an even crust.
6. Prepare the Garlic-Roasted Potatoes: In a separate bowl, toss the halved baby potatoes with olive oil, salt, and black pepper. Transfer them to a baking sheet and ensure they are evenly spaced.
7. Add Root Vegetables: Toss the mixed root vegetables with butter, salt, and pepper in the same bowl used for the potatoes. Spread them on the baking sheet alongside the potatoes.
8. Roast Everything Together: Place the skillet with the rack of lamb and the baking sheet with potatoes and root vegetables in the preheated oven. Roast for about 25-30 minutes, or until the lamb reaches an internal temperature of 135°F (for medium-rare). Depending on your oven, you may need to stir the vegetables and potatoes halfway through cooking.
9. Rest the Lamb: Once the lamb is done cooking, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute.
10. Serve: Slice the rack of lamb into individual chops and serve alongside the garlic-roasted potatoes and root vegetables. Enjoy your delicious holiday feast!

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Vegetarian Wellington With Quinoa Salad and Brussels Sprouts

Vegetarian Wellington is a delightful and impressive dish that serves as a wonderful alternative to traditional meat-based roasts during the holiday season. This dish features a flaky pastry filled with a savory blend of vegetables, mushrooms, and spices, all enveloped in a golden-brown crust. Paired with a refreshing quinoa salad and roasted Brussels sprouts, it’s a perfect addition to any festive dinner table.

Cooking Instructions

1. Prepare the Quinoa Salad: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes. Add the diced carrots and celery, cooking for an additional 5 minutes.
3. Add Mushrooms and Spinach: Stir in the chopped mushrooms and cook until they release their moisture, about 5-7 minutes. Add the spinach and thyme, cooking until the spinach is wilted. Season the mixture with salt and black pepper to taste. Remove from heat and let it cool slightly.
4. Prepare the Wellington Filling: Once the vegetable mixture has cooled, stir in the Dijon mustard. Mix this filling with the cooked quinoa, ensuring everything is well combined.
5. Assemble the Wellington: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry into a rectangle large enough to encase the filling. Spoon the vegetable and quinoa mixture into the center of the pastry, forming a log shape. Fold the pastry over the filling, sealing the edges together. Transfer to a parchment-lined baking sheet.
6. Apply Egg Wash (Optional): If using, beat the egg in a small bowl and brush it over the pastry for a golden finish.
7. Bake the Wellington: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
8. Prepare the Brussels Sprouts: While the Wellington is baking, toss the halved Brussels sprouts in olive oil, salt, and balsamic vinegar. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and caramelized.
9. Serve: Once the Wellington is finished baking, allow it to cool for a few minutes before slicing. Serve warm with the quinoa salad and roasted Brussels sprouts for a festive meal!

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Honey-Balsamic Glazed Salmon With Couscous and Grilled Asparagus

Honey-Balsamic Glazed Salmon is a delectable and easy dish that brings the flavors of the holiday season to your table. The sweet and tangy glaze complements the rich flavor of the salmon perfectly, while the fluffy couscous and tender grilled asparagus provide a balanced and vibrant meal. This dish is not only elegant but also quick to prepare, making it an excellent choice for your festive Christmas dinner.

Cooking Instructions

1. Prepare the Marinade: In a small bowl, mix together the honey, balsamic vinegar, soy sauce, minced garlic, olive oil, salt, and black pepper. Whisk until well combined.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or resealable plastic bag. Pour half of the marinade over the salmon, ensuring it’s evenly coated. Let it marinate in the refrigerator for at least 30 minutes while you prepare the couscous and asparagus.
3. Cook the Couscous: In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
4. Grill the Asparagus: Preheat a grill or grill pan over medium heat. Toss the trimmed asparagus with a little olive oil, salt, and pepper. Grill the asparagus for about 4-6 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and set aside.
5. Cook the Salmon: Heat a non-stick skillet over medium heat. Remove the salmon from the marinade and place it skin-side down in the skillet. Cook for about 4-5 minutes, then carefully flip the salmon and cook for another 3-4 minutes, or until the salmon flakes easily with a fork. In the last minute of cooking, drizzle the remaining marinade over the salmon.
6. Serve: On individual plates, create a bed of couscous, add a piece of glazed salmon on top, and place the grilled asparagus on the side. Optionally, garnish with lemon wedges for an extra burst of freshness. Enjoy your festive meal!

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Traditional Roast Goose With Sweet Potato Mash and Red Cabbage Slaw

Traditional Roast Goose is a glorious centerpiece for a festive Christmas dinner, celebrated for its rich flavor and succulent meat. Paired with velvety sweet potato mash and a vibrant red cabbage slaw, this dish brings warmth and elegance to your holiday table, creating a memorable culinary experience for your guests.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C).
2. Prepare the Goose: Rinse the goose under cold water and pat it dry with paper towels. Season the inside and outside generously with salt and black pepper. Stuff the cavity with thyme, sage, crushed garlic, onion, and apples for added flavor.
3. Roast the Goose: Place the goose breast-side up on a rack in a large roasting pan. Roast in the preheated oven for approximately 2.5 to 3 hours, or until the skin is golden brown and crispy, and the juices run clear when pierced with a knife. Baste the goose with its own fat every 30 minutes to keep it moist.
4. Make Sweet Potato Mash: While the goose is roasting, peel and chop the sweet potatoes into even chunks. Boil in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add butter and milk, and mash until smooth. Season with salt to taste.
5. Prepare the Red Cabbage Slaw: Thinly slice the red cabbage and place it in a mixing bowl. Add grated carrot, apple cider vinegar, honey, and olive oil. Toss well to combine and let it sit for at least 15 minutes to allow the flavors to meld.
6. Check the Goose Temperature: After roasting for the recommended time, check the internal temperature of the goose using a meat thermometer. It should reach at least 165°F (74°C) in the thickest part of the thigh. Once done, remove from the oven and let it rest for 20 minutes before carving.
7. Serve: Carve the roast goose and serve it on a platter with sweet potato mash and red cabbage slaw alongside. Drizzle any remaining juices over the sliced goose for added flavor. Enjoy your festive meal!