50+ Delicious Holiday Dinner Recipes to Make Your Celebration Unforgettable

The holiday season is a time for celebration, and what better way to bring family and friends together than with a delicious, festive meal?

Whether you’re planning an intimate gathering or a grand feast, the dinner table is at the heart of the holiday experience. From savory mains to mouthwatering sides and indulgent desserts, holiday dinners offer a chance to create unforgettable memories through food.

But planning a holiday dinner can be overwhelming, especially when trying to balance tradition with innovation. That’s why we’ve gathered over 50 holiday dinner recipes that are sure to inspire you, regardless of your culinary preferences.

In this collection, you’ll find everything you need to create the perfect meal for any holiday occasion, from Christmas and Thanksgiving to New Year’s Eve and everything in between.

Whether you’re looking for classic dishes like roast turkey and glazed ham, or something a little different like herb-crusted lamb or vegetarian-friendly options, there’s a recipe for every taste and dietary preference.

So get ready to wow your guests and make this holiday season extra special with these delicious recipes!

50+ Delicious Holiday Dinner Recipes to Make Your Celebration Unforgettable

With so many amazing holiday dinner options, there’s no need to feel stressed about the menu.

Whether you’re an experienced home cook or just starting out in the kitchen, these 50+ recipes will guide you through preparing a memorable holiday meal.

From comforting classics to exciting new dishes, you’ll be able to offer your guests an array of delicious choices that are sure to impress.

The holidays are a time to enjoy good food, great company, and even better memories.

So, grab your apron and start planning your festive feast today — your holiday dinner is about to become the highlight of the season!

Herb-Crusted Roast Beef with Garlic Mashed Potatoes

This herb-crusted roast beef is the ultimate centerpiece for any holiday dinner. The combination of fresh rosemary, thyme, and garlic creates a fragrant, savory crust that locks in the tender juices of the beef. Paired with creamy garlic mashed potatoes, this dish offers a mouthwatering balance of textures and flavors that will impress your guests. It’s perfect for any special occasion, providing a festive and luxurious touch to your holiday spread.

Ingredients:

• 1 (5-7 lbs) beef rib roast, bone-in
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups beef broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 pounds potatoes, peeled and cubed
• 1 cup heavy cream
• 1/4 cup butter
• 4 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Beef: Preheat your oven to 450°F (232°C). Rub the beef roast with olive oil. In a small bowl, mix the minced garlic, rosemary, thyme, salt, and pepper. Rub the herb mixture generously over the entire surface of the roast.
2. Roast the Beef: Place the roast on a rack in a roasting pan and cook for 15 minutes at 450°F. Reduce the temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours or until the internal temperature reaches 130°F (medium-rare), or 140°F (medium).
3. Make the Gravy: While the beef is roasting, prepare the gravy. In a saucepan, melt butter over medium heat and whisk in the flour to form a roux. Slowly add the beef broth, whisking constantly until thickened. Season with salt and pepper to taste.
4. Prepare the Mashed Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot. In a separate pan, melt butter and sauté garlic until fragrant, then add to the potatoes along with the heavy cream. Mash the potatoes until smooth, and season with salt and pepper.
5. Serve: Slice the roast beef and serve with mashed potatoes, pouring gravy over the beef.

This herb-crusted roast beef with garlic mashed potatoes is the epitome of holiday comfort food. The juicy, tender roast with a crispy, aromatic crust pairs wonderfully with the creamy, garlicky mashed potatoes. It’s the perfect dish to serve for special occasions, and its rich flavors will leave your guests raving. The accompanying gravy adds a finishing touch that ties the meal together. Make this recipe the star of your holiday dinner table, and watch as it becomes a family favorite for years to come.

Maple-Glazed Ham with Roasted Brussels Sprouts

A holiday classic, this maple-glazed ham is sweet, savory, and perfectly caramelized on the outside while remaining juicy and tender on the inside. The rich, sticky maple glaze adds a layer of sweetness that complements the ham’s natural saltiness. Paired with crispy roasted Brussels sprouts, this dish offers a delightful contrast in flavors and textures that will wow your guests. A comforting, easy-to-make holiday dinner that’s as delicious as it is stunning.

Ingredients:

• 1 (6-8 lbs) bone-in ham, fully cooked
• 1 cup maple syrup
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Ham: Preheat your oven to 325°F (163°C). Place the ham on a rack in a roasting pan and score the fat in a diamond pattern.
2. Make the Maple Glaze: In a small saucepan, combine the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, and cloves. Bring to a simmer over medium heat and cook for 5-7 minutes, until the glaze thickens slightly.
3. Glaze the Ham: Brush the glaze generously over the ham, ensuring it gets into the scored areas. Cover loosely with foil and bake for about 1.5 to 2 hours, basting every 30 minutes with the glaze. Remove the foil during the last 20 minutes of cooking to allow the glaze to caramelize.
4. Prepare the Brussels Sprouts: While the ham is cooking, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast at 400°F (204°C) for about 25-30 minutes, stirring halfway through, until golden and crispy on the edges.
5. Serve: Once the ham is done, remove from the oven and let it rest for 10-15 minutes before slicing. Serve the ham with the roasted Brussels sprouts on the side.

This maple-glazed ham with roasted Brussels sprouts is the perfect balance of sweetness and savory flavors, making it an ideal dish for holiday dinners. The caramelized, sticky glaze on the ham is mouthwatering, while the Brussels sprouts provide a crisp, slightly bitter contrast that complements the richness of the ham. This recipe is not only easy to prepare but also looks beautiful on the table, making it a must-try for your festive meals. It’s sure to be a hit with your guests and will have everyone coming back for seconds.

Vegetarian Stuffed Acorn Squash with Cranberry Pecan Quinoa

This vegetarian stuffed acorn squash is a vibrant and healthy option for your holiday table. The acorn squash is roasted until tender and then filled with a hearty, flavorful mixture of quinoa, dried cranberries, toasted pecans, and fresh herbs. The combination of sweet, savory, and nutty flavors offers a refreshing alternative to traditional holiday dishes. Perfect for vegetarians or anyone looking to enjoy a lighter, yet festive meal during the holiday season.

Ingredients:

• 4 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar

Instructions:

1. Prepare the Squash: Preheat your oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes, or until the squash is fork-tender.
2. Cook the Quinoa: While the squash is roasting, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, and cover. Simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. Prepare the Stuffing: Fluff the cooked quinoa with a fork and transfer it to a large bowl. Stir in the dried cranberries, chopped pecans, parsley, thyme, maple syrup, and balsamic vinegar. Season with salt and pepper to taste.
4. Stuff the Squash: Once the squash is roasted, carefully scoop out a little of the flesh to create space for the stuffing. Spoon the quinoa mixture into the squash halves, pressing it down gently to pack it in.
5. Serve: Arrange the stuffed squash halves on a platter and serve immediately, garnished with extra fresh parsley if desired.

This vegetarian stuffed acorn squash with cranberry pecan quinoa is a beautiful and delicious dish that’s perfect for the holidays. The roasted squash provides a rich, natural sweetness that complements the savory quinoa stuffing. The dried cranberries add a touch of tartness, while the pecans bring a crunchy, nutty texture that ties everything together. It’s a dish that’s not only festive but also packed with nutrients and flavors that will satisfy even the non-vegetarians at your table. This recipe is an ideal option for a holiday meal that’s both light and filling, offering a fresh take on the traditional holiday fare.

Baked Salmon with Lemon Dill Sauce and Roasted Root Vegetables

Baked salmon with a lemon dill sauce is a light yet flavorful choice for a holiday dinner. The tender, flaky salmon is topped with a tangy, creamy lemon dill sauce that perfectly complements its natural richness. Served alongside roasted root vegetables like carrots, parsnips, and sweet potatoes, this dish brings a wonderful combination of fresh flavors and hearty textures. It’s a perfect option for those seeking a healthier, elegant alternative to heavier holiday dishes.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lemon, zested and juiced
• 1/2 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1 teaspoon Dijon mustard
• 4 medium carrots, peeled and cut into sticks
• 2 medium parsnips, peeled and cut into sticks
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground thyme
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Vegetables: In a large bowl, toss the carrots, parsnips, and sweet potatoes with olive oil, ground thyme, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.
3. Prepare the Salmon: While the vegetables are roasting, place the salmon fillets on a separate baking sheet. Drizzle with olive oil and season with salt and pepper. Bake the salmon at 400°F (204°C) for 12-15 minutes, or until the fish flakes easily with a fork.
4. Make the Lemon Dill Sauce: In a small bowl, mix together the lemon zest, lemon juice, sour cream, fresh dill, and Dijon mustard. Season with salt and pepper to taste.
5. Serve: Once the salmon and vegetables are cooked, plate the salmon fillets and drizzle with the lemon dill sauce. Serve the roasted root vegetables on the side.

This baked salmon with lemon dill sauce and roasted root vegetables is a beautiful and balanced dish that works wonderfully for holiday dinners. The salmon’s delicate flavors are enhanced by the creamy and tangy lemon dill sauce, while the roasted root vegetables offer a satisfying, slightly sweet contrast. The combination of fresh ingredients and comforting roasted vegetables makes this meal both nourishing and festive. Whether you’re serving it to a crowd or a small gathering, this dish is sure to impress with its bright, vibrant flavors and elegant presentation.

Spiced Pork Tenderloin with Apple Cider Glaze and Roasted Brussels Sprouts

Spiced pork tenderloin with an apple cider glaze is a hearty, flavorful dish that brings festive flavors to your holiday table. The tender pork is seasoned with a blend of warm spices like cinnamon, cumin, and paprika, creating a savory crust that complements the sweetness of the apple cider glaze. Served with crispy roasted Brussels sprouts, this dish is both comforting and sophisticated, making it an excellent choice for a holiday feast.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 3 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Pork Tenderloin: Preheat your oven to 400°F (204°C). In a small bowl, combine the cinnamon, cumin, smoked paprika, salt, and pepper. Rub the pork tenderloins with olive oil and then coat them with the spice mixture.
2. Sear the Pork: Heat a large oven-safe skillet over medium-high heat. Add the pork tenderloins and sear them for 2-3 minutes on each side, until browned.
3. Make the Apple Cider Glaze: While the pork is searing, in a small saucepan, combine the apple cider, Dijon mustard, and brown sugar. Bring to a simmer and cook for about 10 minutes, or until the sauce thickens. Remove from heat and stir in the butter.
4. Roast the Pork: Once the pork is seared, transfer the skillet to the oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). While the pork roasts, prepare the Brussels sprouts.
5. Roast the Brussels Sprouts: In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast at 400°F (204°C) for 20-25 minutes, or until crispy and golden brown, stirring halfway through.
6. Serve: Remove the pork from the oven and let it rest for 10 minutes before slicing. Drizzle the apple cider glaze over the pork and serve with the roasted Brussels sprouts on the side.

This spiced pork tenderloin with apple cider glaze and roasted Brussels sprouts brings a perfect balance of savory, sweet, and spicy flavors to your holiday dinner. The tender, flavorful pork is elevated by the rich, sweet glaze, while the crispy Brussels sprouts offer a wonderful contrast in texture and flavor. This dish not only looks stunning on the table but is also easy to prepare, making it an excellent choice for a festive holiday meal that will satisfy all your guests.

Creamy Butternut Squash Risotto with Sage and Parmesan

This creamy butternut squash risotto is the ultimate comfort food for holiday dinners. The creamy texture of the risotto pairs perfectly with the sweetness of the roasted butternut squash and the aromatic flavor of fresh sage. The addition of Parmesan adds richness and depth, making this dish both hearty and luxurious. This vegetarian option is sure to please everyone at the table and makes for a beautiful, vibrant side dish or a main course.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh sage leaves, chopped
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Prepare the Butternut Squash: Preheat your oven to 400°F (204°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and lightly caramelized.
2. Cook the Risotto: While the squash is roasting, heat a large pan over medium heat and add a tablespoon of butter. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
3. Add the Broth: Gradually add the vegetable broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 20-25 minutes.
4. Finish the Risotto: Once the risotto is cooked, stir in the roasted butternut squash, heavy cream, Parmesan cheese, and fresh sage. Season with salt and pepper to taste.
5. Serve: Spoon the creamy butternut squash risotto into bowls and garnish with extra sage leaves and Parmesan, if desired.

This creamy butternut squash risotto with sage and Parmesan is the epitome of cozy, festive comfort food. The rich, velvety risotto is infused with the natural sweetness of roasted butternut squash, and the fresh sage adds a beautiful earthy flavor that makes this dish shine. It’s a perfect option for a holiday dinner, whether you’re serving it as a side or as a main course for vegetarians. The combination of textures and flavors is both satisfying and elegant, making it an instant classic for any special occasion.

Roasted Herb-Crusted Prime Rib with Garlic Mashed Potatoes

A roasted herb-crusted prime rib is a classic centerpiece for any holiday dinner. This tender cut of beef is seasoned with a mixture of fresh herbs, garlic, and mustard, then roasted to perfection for a flavorful and juicy result. Paired with creamy garlic mashed potatoes, this dish is the ultimate comfort food for a special occasion. The savory richness of the prime rib combined with the velvety mashed potatoes makes this an unforgettable holiday meal that will leave your guests raving.

Ingredients:

For the Prime Rib:

• 1 (5-6 lb) bone-in prime rib
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Garlic Mashed Potatoes:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 4 cloves garlic, peeled
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Salt and pepper to taste

Instructions:

1. Prepare the Prime Rib: Preheat your oven to 450°F (232°C). Pat the prime rib dry with paper towels. In a small bowl, mix together the minced garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper to form a paste. Rub the paste all over the surface of the prime rib.
2. Roast the Prime Rib: Place the prime rib on a roasting rack in a large roasting pan. Roast at 450°F (232°C) for 15 minutes to sear the outside. Then, reduce the temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 120°F (49°C) for medium-rare (adjust the time for your preferred level of doneness).
3. Prepare the Garlic Mashed Potatoes: While the prime rib is roasting, place the potatoes and garlic in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender. Drain and return the potatoes and garlic to the pot.
4. Mash the Potatoes: Add the butter and heavy cream to the potatoes and mash until smooth. Season with salt and pepper to taste.
5. Rest the Prime Rib: Once the prime rib has reached the desired doneness, remove it from the oven and let it rest for 10-15 minutes before carving.
6. Serve: Slice the prime rib and serve with a generous helping of garlic mashed potatoes on the side.

The roasted herb-crusted prime rib with garlic mashed potatoes is a show-stopping holiday dish that never fails to impress. The tender, juicy prime rib is enhanced by the fragrant herbal crust and the creamy, flavorful mashed potatoes make a perfect complement. Together, they create a festive, indulgent meal that is ideal for family gatherings, holiday feasts, or special occasions. The rich flavors and hearty textures ensure that this meal will be the highlight of your holiday table.

Maple-Glazed Roast Chicken with Cranberry Walnut Salad

This maple-glazed roast chicken combines the sweetness of maple syrup with savory herbs for a perfectly caramelized exterior and juicy, tender meat. The chicken is paired with a light and refreshing cranberry walnut salad, which adds a burst of color and a balance of tart and sweet flavors. This dish offers a wonderful contrast of flavors and textures, making it an excellent choice for a holiday meal that feels both light and indulgent.

Ingredients:

For the Roast Chicken:

• 1 whole chicken (4-5 lbs)
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme, chopped
• Salt and pepper to taste

For the Cranberry Walnut Salad:

• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/2 cup fresh cranberries, halved
• 1/2 cup walnuts, toasted
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, thyme, salt, and pepper. Place the chicken in a roasting pan and rub the maple glaze all over the chicken, making sure to coat it evenly.
2. Roast the Chicken: Roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste the chicken with the glaze every 20 minutes for a beautifully caramelized finish.
3. Make the Cranberry Walnut Salad: While the chicken roasts, prepare the salad by combining the mixed greens, fresh cranberries, toasted walnuts, red onion, and crumbled feta in a large bowl. Drizzle with olive oil and balsamic vinegar, then toss to combine. Season with salt and pepper to taste.
4. Serve: Once the chicken is roasted, remove it from the oven and let it rest for 10 minutes before carving. Serve with the cranberry walnut salad on the side.

This maple-glazed roast chicken with cranberry walnut salad is the perfect balance of sweet and savory for your holiday feast. The maple glaze imparts a delightful sweetness to the roasted chicken, while the fresh cranberry walnut salad adds a refreshing contrast with its bright and tangy flavors. The combination of flavors and textures in this dish makes it an ideal choice for a lighter yet satisfying holiday meal that will impress your guests.

Vegetarian Stuffed Acorn Squash with Quinoa and Pomegranate

For a vibrant and wholesome holiday dish, this vegetarian stuffed acorn squash with quinoa and pomegranate is the perfect choice. The acorn squash is roasted until tender, then filled with a savory-sweet mixture of quinoa, roasted vegetables, and the pop of pomegranate seeds. Topped with a sprinkle of feta cheese and fresh herbs, this dish is as beautiful as it is delicious, offering a perfect balance of flavors and textures that make it a memorable part of your holiday spread.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup red bell pepper, diced
• 1/2 cup zucchini, diced
• 1/4 cup red onion, diced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Squash: Preheat your oven to 400°F (204°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender and lightly browned.
2. Prepare the Quinoa Filling: While the squash roasts, heat a pan over medium heat and sauté the red bell pepper, zucchini, and red onion for 5-7 minutes, until softened. Stir in the cooked quinoa, cinnamon, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
3. Stuff the Squash: Once the acorn squash is roasted, carefully spoon the quinoa mixture into the center of each squash half. Top with pomegranate seeds, crumbled feta cheese (if using), and chopped parsley.
4. Serve: Serve the stuffed acorn squash warm, garnished with additional parsley if desired.

This vegetarian stuffed acorn squash with quinoa and pomegranate is an exceptional choice for a holiday meal, offering a feast for both the eyes and the palate. The roasted squash serves as the perfect vessel for the spiced quinoa filling, and the burst of sweetness from the pomegranate seeds adds a festive touch. This dish is not only a great vegetarian main course but also makes an eye-catching side dish for those looking to incorporate more plant-based options into their holiday menu. Its rich flavors, beautiful presentation, and healthy ingredients ensure that this dish will be a crowd-pleaser.

Herb-Infused Baked Salmon with Lemon Dill Sauce

Baked salmon is a light yet flavorful holiday dish that provides a refreshing alternative to heavier meats. This herb-infused salmon is seasoned with a blend of fresh herbs, garlic, and citrus zest, creating a fragrant and flavorful profile. Paired with a creamy lemon dill sauce, this dish is perfect for holiday gatherings, offering a healthy, vibrant, and elegant option that will please guests looking for a lighter yet indulgent dish.

Ingredients:

For the Herb-Infused Salmon:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh dill, chopped
• 2 cloves garlic, minced
• Zest of 1 lemon
• Salt and pepper to taste

For the Lemon Dill Sauce:

• 1/2 cup Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Salmon: Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. In a small bowl, combine the parsley, thyme, dill, garlic, and lemon zest. Sprinkle the herb mixture evenly over the salmon fillets.
2. Bake the Salmon: Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
3. Make the Lemon Dill Sauce: While the salmon bakes, prepare the sauce by mixing together the Greek yogurt, fresh dill, lemon juice, Dijon mustard, and olive oil in a small bowl. Season with salt and pepper to taste.
4. Serve: Serve the baked salmon with a generous drizzle of the lemon dill sauce.

This herb-infused baked salmon with lemon dill sauce is an excellent choice for a light and flavorful holiday meal. The combination of fresh herbs and citrus creates a bright and aromatic profile that pairs wonderfully with the rich and flaky salmon. The creamy lemon dill sauce adds a refreshing, tangy touch, making this dish a perfect balance of light and indulgent. It’s a great option for guests who prefer a healthier holiday meal without compromising on taste or presentation.

Braised Short Ribs with Red Wine and Mushroom Gravy

Braised short ribs are a luxurious and hearty option for holiday dinners, delivering melt-in-your-mouth tenderness and rich, deep flavors. Cooked low and slow in a red wine-based sauce with savory mushrooms and herbs, these short ribs become infused with flavor and turn out fall-off-the-bone tender. Paired with mashed potatoes or roasted vegetables, this dish makes for a comforting and elegant centerpiece that is sure to impress.

Ingredients:

• 4 bone-in short ribs (about 2 lbs)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon fresh thyme
• 1 bay leaf
• 1 cup mushrooms, sliced
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. Brown the Short Ribs: Preheat the oven to 350°F (175°C). Heat olive oil in a large oven-safe pot over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 6-8 minutes. Remove the short ribs from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the onion and garlic. Cook for 3-4 minutes until softened. Stir in the tomato paste and cook for an additional 2 minutes.
3. Deglaze the Pot: Add the red wine to the pot, scraping up any browned bits from the bottom. Stir in the beef broth, thyme, and bay leaf. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
4. Braised Short Ribs: Cover the pot with a lid and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
5. Make the Mushroom Gravy: In a separate skillet, melt the butter over medium heat. Add the mushrooms and cook for 5-7 minutes, or until browned. Stir the mushrooms into the braised short ribs during the last 30 minutes of cooking.
6. Serve: Once the short ribs are cooked, remove the pot from the oven. Serve the short ribs with a generous spoonful of the red wine mushroom gravy, and garnish with fresh parsley.

Braised short ribs with red wine and mushroom gravy is the epitome of a rich, flavorful holiday dish. The slow-braising process allows the meat to become incredibly tender, while the red wine and mushrooms infuse the sauce with deep, earthy flavors. The creamy gravy enhances the dish, making it perfect to pair with mashed potatoes or roasted vegetables. This dish exudes comfort and luxury, making it a standout choice for your holiday table.

Butternut Squash Risotto with Sage and Parmesan

Butternut squash risotto is a warm, creamy, and comforting side dish that brings together the sweetness of roasted squash with the richness of Parmesan and the earthiness of sage. The dish features a luxurious texture, with each grain of rice infused with flavors from the roasted squash, vegetable broth, and a hint of nutmeg. The crispy sage leaves on top add a wonderful crunch and a burst of herbal flavor, making this risotto an elegant and satisfying addition to any holiday meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh sage, chopped
• 1/4 teaspoon ground nutmeg
• Fresh sage leaves for garnish

Instructions:

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, or until tender and slightly caramelized. Set aside.
2. Make the Risotto: In a large saucepan, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the garlic and cook for another 1-2 minutes. Add the Arborio rice and cook for 2-3 minutes, until lightly toasted.
3. Cook the Risotto: Pour in the white wine and stir until absorbed. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly. Allow each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and tender (about 20-25 minutes).
4. Finish the Risotto: Stir in the roasted butternut squash, Parmesan cheese, chopped sage, and nutmeg. Adjust seasoning with salt and pepper.
5. Serve: Garnish the risotto with crispy fresh sage leaves and an extra sprinkle of Parmesan.

Butternut squash risotto with sage and Parmesan is a comforting, flavorful, and visually stunning dish that pairs perfectly with any holiday meal. The creamy texture of the risotto complements the sweet, roasted squash, while the nutmeg and fresh sage add depth and warmth. The crispy sage leaves elevate the dish with a delightful crunch. This risotto makes for a great side dish that feels luxurious yet accessible, sure to be a hit at any festive gathering.

Maple-Glazed Roast Turkey with Cranberry Stuffing

Maple-glazed roast turkey is a perfect centerpiece for any holiday feast, offering a delicious balance of sweetness and savory flavors. The turkey is glazed with a rich maple syrup and herb mixture, which caramelizes during roasting, creating a beautifully browned and flavorful skin. Paired with a hearty cranberry stuffing, this dish is both festive and comforting, making it an ideal option for large gatherings where both tradition and flavor are important.

Ingredients:

For the Maple-Glazed Turkey:

• 1 whole turkey (12-14 lbs)
• 1/2 cup maple syrup
• 1/4 cup melted butter
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

For the Cranberry Stuffing:

• 4 cups cubed bread (preferably day-old)
• 1 cup fresh cranberries
• 1 small onion, chopped
• 2 celery stalks, chopped
• 1/2 cup chicken broth
• 1/4 cup butter
• 1 tablespoon fresh sage, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Prepare the Stuffing: Preheat the oven to 350°F (175°C). In a large skillet, melt butter over medium heat. Add the onion and celery, and sauté until softened (about 5 minutes). Stir in the cranberries, sage, thyme, salt, and pepper, then pour in the chicken broth and cook for an additional 2 minutes. Toss this mixture with the cubed bread in a large bowl. Transfer to a greased baking dish and bake for 25-30 minutes, or until the top is golden.
2. Prepare the Turkey: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the maple syrup, melted butter, Dijon mustard, thyme, rosemary, salt, and pepper. Pat the turkey dry with paper towels, then rub the maple glaze mixture all over the turkey, ensuring it’s evenly coated.
3. Roast the Turkey: Place the turkey on a roasting rack inside a roasting pan. Roast for 3 to 3.5 hours, or until the turkey reaches an internal temperature of 165°F (74°C). Baste the turkey every 30 minutes with the remaining maple glaze for a beautiful, caramelized finish.
4. Serve: Once the turkey is cooked, let it rest for 20 minutes before carving. Serve with the cranberry stuffing and enjoy.

The maple-glazed roast turkey with cranberry stuffing is a crowd-pleaser for any holiday celebration. The sweet and savory glaze creates a perfect contrast to the tender turkey, while the cranberry stuffing adds a festive touch with its tangy, herby flavor. This dish captures the essence of holiday comfort and tradition, making it an excellent choice for your next big gathering. The combination of flavors and textures is sure to make this a memorable holiday meal.

Lemon Herb Roasted Leg of Lamb with Garlic Mint Yogurt Sauce

A succulent roasted leg of lamb is a timeless choice for a holiday dinner, offering a savory and elegant dish that is sure to impress. This version is seasoned with a fragrant blend of lemon, garlic, and fresh herbs, creating a juicy and flavorful roast. Paired with a cooling and tangy garlic mint yogurt sauce, it’s the perfect balance of bold and refreshing flavors, making it an exceptional centerpiece for any festive occasion.

Ingredients:

For the Roasted Leg of Lamb:

• 1 boneless leg of lamb (4-5 lbs)
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Garlic Mint Yogurt Sauce:

• 1 cup Greek yogurt
• 1 tablespoon fresh mint, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Prepare the Lamb: Preheat the oven to 400°F (200°C). In a small bowl, combine the minced garlic, lemon zest, rosemary, thyme, olive oil, salt, and pepper. Rub this mixture all over the leg of lamb, ensuring it’s evenly coated. Let it marinate for at least 30 minutes at room temperature.
2. Roast the Lamb: Place the lamb on a roasting rack in a roasting pan. Roast in the preheated oven for 1.5 to 2 hours (about 20 minutes per pound) for medium-rare. For medium or well-done, adjust the roasting time accordingly. Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
3. Make the Yogurt Sauce: While the lamb is roasting, mix together the Greek yogurt, chopped mint, garlic, lemon juice, honey, salt, and pepper in a small bowl. Adjust seasoning to taste.
4. Serve: Once the lamb is roasted, let it rest for 15 minutes before slicing. Serve with the garlic mint yogurt sauce on the side.

Lemon herb roasted leg of lamb with garlic mint yogurt sauce is a standout holiday dish that exudes elegance and flavor. The herb and citrus rub infuses the meat with a rich, aromatic flavor, while the yogurt sauce provides a tangy contrast to the richness of the lamb. This dish is not only visually stunning but also offers a complex balance of savory, herbal, and refreshing flavors, making it a perfect choice for special occasions and family feasts.

Spiced Roasted Carrots with Honey Balsamic Glaze

Roasted carrots are a simple yet flavorful side dish that can transform any holiday dinner into something special. These carrots are tossed in a mixture of warm spices like cumin and cinnamon, roasted until tender, and then drizzled with a sweet honey balsamic glaze. The result is a vibrant and flavorful side that balances sweet and savory, offering a satisfying addition to any festive meal.

Ingredients:

• 1 lb baby carrots, peeled and trimmed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Carrots: Preheat the oven to 425°F (220°C). In a large bowl, toss the carrots with olive oil, cumin, cinnamon, salt, and pepper until evenly coated.
2. Roast the Carrots: Arrange the carrots in a single layer on a baking sheet. Roast for 25-30 minutes, or until the carrots are tender and lightly caramelized, stirring halfway through for even cooking.
3. Make the Glaze: While the carrots roast, combine the honey and balsamic vinegar in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the glaze thickens.
4. Serve: Drizzle the honey balsamic glaze over the roasted carrots and garnish with fresh parsley before serving.

Spiced roasted carrots with honey balsamic glaze are an excellent side dish for holiday meals, offering a perfect combination of warmth, sweetness, and tang. The spices bring out the natural sweetness of the carrots, while the honey balsamic glaze adds a rich, glossy finish that elevates the dish. This side is not only visually appealing but also provides a delightful burst of flavor with every bite, making it an ideal complement to heavier holiday dishes.

Note: More recipes are coming soon!