Planning Christmas dinner is mostly a matter of choosing the right dishes. Once the menu is set, the cooking gets easier.
Here are 29 Christmas dinner ideas, from a glazed turkey breast and a slow cooker roast to cheesy sides, party starters and dessert. Many of them can be prepped a day ahead.
Pick one main, two sides, a starter and a dessert, and you have a full table.
Main Course Ideas for Christmas Dinner
01Honey-Glazed Turkey Breast with Orange and Rosemary
A bone-in turkey breast feeds six to eight people and roasts in about half the time of a whole bird, which makes it the sensible choice for a smaller Christmas table.
Salt it under the skin the night before and it will stay juicy. For the glaze, whisk honey with fresh orange juice, a spoonful of Dijon and chopped rosemary, and brush it on only in the last 20 minutes. Honey scorches fast.
Pull the turkey at 160°F, tent it with foil, and let it rest 20 minutes. Carryover heat takes it to a safe 165°F.
02Slow Cooker Garlic Butter Roast Beef
Buy a chuck roast. It's inexpensive, well marbled, and eight hours on low turns it fork-tender.
Sear it in a hot pan for three or four minutes a side before it goes in the slow cooker with a cup of beef broth and a few smashed garlic cloves. Mash softened butter with minced garlic and parsley, then spoon it over the roast right before serving so the garlic stays sweet.
Mashed potatoes are the natural partner, because the juices need something to soak into.
03Cheese-Stuffed Chicken Breast
Use a sharp paring knife to cut a pocket along the thick side of each breast without slicing through. Mix cream cheese, shredded cheddar, garlic and chopped herbs for the filling, and keep it to about two tablespoons so nothing bursts.
Close the pocket with toothpicks, sear for two minutes per side, and finish in a 400°F oven for 20 to 25 minutes, until the center reads 165°F. Rest five minutes before slicing.
04Creamy Herb Chicken Thighs in a Skillet
Skin-on, bone-in thighs are very hard to overcook, which helps when you're juggling five dishes.
Brown them skin-side down for six to eight minutes, until the skin releases on its own. Pour off most of the fat, then add garlic, thyme, a splash of white wine and cream, and let the sauce simmer. Finish in a 400°F oven until the thighs reach 175°F.
A spoonful of Dijon keeps the sauce from tasting heavy.
05Creamy Garlic Chicken Breasts
Thin cutlets stay tender and cook in minutes. Slice thick breasts in half horizontally, or pound them to half an inch.
Dredge in seasoned flour, sear until golden and set aside. In the same pan, cook garlic for 30 seconds, add chicken broth and scrape up the browned bits, then stir in cream and Parmesan and return the chicken to warm through.
Serve over pasta or rice. The sauce is the best part.
06Lemon Garlic Butter Baked Salmon
Salmon is the fastest main on this list: 12 to 15 minutes at 400°F. Buy center-cut fillets of even thickness so they finish together, and pat them dry before seasoning.
Melt butter with minced garlic, lemon juice and parsley, and spoon it over the fish. Lay lemon slices on top rather than underneath so the bottom doesn't steam.
The USDA number is 145°F. Many cooks pull it closer to 130°F to 135°F for a softer center.
Comfort Food Mains You Can Make Ahead
07Chicken Pot Pie
Everything depends on a thick filling. Make a roux with butter and flour, whisk in broth and milk, and simmer until it coats a spoon before adding shredded chicken, peas, carrots and celery.
Cool the filling before it meets the pastry, or the crust turns gummy. Cut vents, brush with egg wash and bake at 400°F for 35 to 40 minutes, then rest the pie 15 minutes before serving.
Store-bought pie crust works well if you're short on time.
08Classic Meat Lasagna
Use half ground beef and half Italian sausage, and let the sauce simmer at least an hour. Season the ricotta with an egg, Parmesan, parsley and a pinch of nutmeg.
Build it in thin layers and finish with plenty of mozzarella. Bake covered at 375°F for 35 minutes, uncover, and give it 15 to 20 more.
Rest it for 15 minutes before cutting. You can assemble it the day before and keep it in the fridge, adding about 10 minutes to the bake time.
09Creamy Mushroom Fettuccine
Mushrooms carry this dish, so cook them properly. Slice cremini, or mix in some shiitake, and brown them in batches in a hot pan without crowding. Salt only once they have color.
Add garlic, a splash of white wine and cream, then toss with the pasta and Parmesan. Keep a cup of pasta water on hand and add a splash at a time until the sauce clings.
It's a satisfying vegetarian main.
10Baked Mac and Cheese Gratin
Grate your own cheese. The coating on bagged shreds makes the sauce grainy.
A mix of sharp cheddar and Gruyère gives flavor and stretch. Make a béchamel with butter, flour and warm milk, melt in the cheese off the heat, and fold in pasta cooked two minutes short of done.
Top with buttered breadcrumbs and bake at 350°F for 25 to 30 minutes. It can be assembled a day ahead.
Christmas Starters and Finger Foods
11Christmas Tree Charcuterie Board
Use a tree-shaped board, or outline the shape with rosemary sprigs on a plain one. Place the cheeses first, then add crackers and cured meats in clusters, and fill the gaps with grapes, olives and nuts.
Fold salami into loose rolls and use sugared cranberries for color. Take the cheese out 30 minutes before serving so the flavors open up, and don't leave the board out for more than two hours.
12Cream Cheese Stuffed Mushrooms
Cremini caps are the right size for finger food. Twist out the stems, chop them and cook with garlic and shallot, then mix with cream cheese, Parmesan and breadcrumbs for the filling.
Roast the empty caps for five minutes first so they don't release water into the stuffing. Fill, top with more crumbs and bake at 400°F for 15 minutes.
They can be filled a day ahead and stored covered in the fridge.
13Cheez-It Crusted Mozzarella Sticks
Crush Cheez-Its in a zip bag with a rolling pin until they look like coarse crumbs. Use low-moisture string cheese cut in half, and coat it in flour, egg, crumbs, then egg and crumbs again for a double crust.
Freeze for at least an hour so the cheese doesn't leak. Air fry at 400°F for 6 to 8 minutes and serve warm with marinara.
14Honey Garlic Baked Chicken Wings
Dry skin is crisp skin. Pat the wings thoroughly dry, toss with a teaspoon of baking powder per pound plus salt, and arrange them on a wire rack over a sheet pan.
Bake at 425°F for 40 to 45 minutes, flipping halfway. Simmer honey, garlic, soy sauce and a little butter until slightly thick, and toss the wings in it just before serving so the skin stays crisp.
15Crispy Potato Croquettes
Leftover mashed potatoes work best because warm mash is too soft to shape. Stir in an egg yolk, grated cheese and chives, roll into logs and chill for at least two hours.
Coat in flour, egg and panko. Bake at 425°F on a wire rack, turning once, or air fry at 400°F for about 12 minutes. A garlic mayo or sour cream and chive dip goes well with them.
They freeze well before cooking.
16Creamy Chicken Puff Pastry Pockets
Buy all-butter puff pastry if you can, and keep it cold until the last second. Mix shredded rotisserie chicken with cream cheese, herbs and a little shredded cheese.
Cut the pastry into squares, add a spoonful of filling, fold over and crimp with a fork. Brush with egg wash, sprinkle with sesame seeds, and bake at 400°F for 20 to 25 minutes.
Unbaked pockets freeze for up to a month.
Side Dishes for Christmas Dinner
17Crispy Rosemary Roasted Potatoes
The crunch begins in a pot of water. Halve baby Yukon Golds or red potatoes, boil in salted water for eight minutes, then drain and let them steam dry.
Shake the colander to rough up the edges, toss with olive oil, garlic, rosemary, salt and pepper, and spread on a preheated pan. Roast at 425°F for 35 to 40 minutes, turning once. The rough edges are what turn crisp.
18Creamy Mashed Potatoes with Chives
Russets make the fluffiest mash and Yukon Golds the creamiest. Start in cold salted water, boil until a fork slips in easily, and let the drained potatoes steam dry for two minutes.
Mash with warm butter and warm cream, never cold. Use a ricer for smoothness, and stay away from blenders, which turn potatoes gluey. Fold in chives at the end.
A slow cooker on warm holds the mash for up to two hours.
19Balsamic Roasted Vegetables
Cut Brussels sprouts in half and keep carrots and onions in similar-sized pieces so everything finishes together.
Toss with olive oil, salt and pepper, spread in a single layer and roast at 425°F for 25 to 30 minutes. Drizzle balsamic or glaze over in the last five minutes, since the sugars burn early. A squeeze of lemon and fresh thyme finish it.
20Creamy Coleslaw
Watery slaw is the usual complaint, and salt is the fix. Toss shredded cabbage with a teaspoon of salt, let it sit 20 minutes, then squeeze out the liquid.
Whisk mayonnaise with apple cider vinegar, a spoonful of sugar, celery seed and a little Dijon. Toss and chill for at least an hour. It improves overnight, so make it ahead.
21Cheesy Garlic Bread
Use a soft Italian or French loaf split lengthwise. Mix softened butter with minced garlic, parsley and a little Parmesan, spread it all the way to the edges, and top with mozzarella and cheddar.
Bake at 375°F for 10 minutes, then broil for a minute or two until browned. Stay by the oven, because a broiler can burn it in seconds. You can prep it on the baking sheet a day ahead.
22Apple Walnut Salad with Crumbled Cheese
Pick a crisp apple such as Honeycrisp or Pink Lady and toss the slices in lemon juice so they stay pale. Toast the walnuts in a dry skillet for a few minutes until fragrant.
Combine with spinach, red lettuce, dried cranberries and crumbled goat cheese or feta. Whisk olive oil, apple cider vinegar, honey and Dijon for the dressing, and add it right before serving so the greens stay crisp.
Christmas Dessert Ideas to Finish the Meal
23Chocolate Yule Log (Bûche de Noël)
A yule log is a rolled sponge cake, and the trick is rolling it while it's still warm so it doesn't crack. Bake it in a jelly roll pan, turn it onto a towel dusted with cocoa, and roll it up inside the towel.
Cool, unroll, spread with whipped cream or mousse and roll it up again. Cover with ganache and drag a fork through it for the bark. Chill a few hours before slicing.
24Gingerbread Men Cookies
Chill the dough for at least an hour. Roll it a quarter inch thick for crisp edges, or slightly thicker for softer cookies, cut, and bake at 350°F for 8 to 10 minutes.
Cool completely before decorating. For icing, mix powdered sugar with meringue powder and a little water until it holds a stiff peak, and pipe with a small round tip.
25Sticky Toffee Pudding
Chopped dates give the pudding its moist, sticky crumb. Soak them in hot water with a pinch of baking soda before folding them into a simple batter of butter, brown sugar, eggs and flour.
For the sauce, simmer butter, brown sugar and cream for a few minutes and pour half over the warm pudding. Serve the rest at the table, with vanilla ice cream or whipped cream.
26Christmas Sprinkle Brownies
Line the pan with parchment, leaving an overhang so you can lift the whole slab out. Use melted butter and cocoa for a fudgy texture, and mix only until combined.
Press the sprinkles into the surface as soon as the pan comes out of the oven. Cool completely before cutting, and wipe the knife between cuts for clean edges.
27Mini Santa Hat Cheesecakes
Press graham cracker crumbs mixed with melted butter into a mini cheesecake pan or lined muffin tin. Beat the cream cheese until smooth before adding sugar and eggs, and bake at 325°F for 18 to 20 minutes.
Cool in the oven with the door ajar to prevent cracks, then chill for four hours. For the hats, pipe a ring of whipped cream, set a hulled strawberry on top, and add a small dot of cream to the tip.
28Mini Pavlovas with Berries
Start with room-temperature egg whites and a spotless bowl, because any grease keeps them from whipping. Add the sugar a spoonful at a time until the meringue is stiff and glossy.
Spoon or pipe into nests and bake at 225°F for an hour, then turn off the oven and leave them inside for another hour. Fill with cream and berries just before serving, since the meringue softens quickly.
29Chocolate Peppermint Mousse Cups
Melt dark chocolate gently and fold it into whipped cream for an easy mousse, or use a custard base for a richer one. Spoon or pipe into clear glasses and chill at least four hours.
Add whipped cream and crushed candy canes only at serving time, because peppermint melts into cream if it sits. Use small glasses, since mousse is rich.
Putting Your Christmas Dinner Menu Together
That is a lot of dishes, and you only need a handful. Choose one main, two sides, a starter and a dessert, and pick at least two that can be made the day before.
Keep hot food hot and cold food cold, and put leftovers in the fridge within two hours. Then sit down and enjoy the dinner you planned.
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