Browse our top Christmas dinner recipes, from ham and rib roast to goose and lasagna. We’ve also added Christmas side dishes and soups to round out the meal!
A warm Christmas, a cold Easter.
A green Christmas, a white Easter.
Before dinner begins, satisfy your guests with Christmas appetizers!
Christmas Dinner Recipes
Nanna’s Baked Ham
From the author: “My Nanna used to make this ham on Christmas and Easter. She always served it with her special baked macaroni and cheese. It was a match made in heaven, and in her memory I share this recipe with you.”
The finest possible fare—and most historic—for a harvest or holiday dinner. Most grocers can supply a frozen goose at any time; during the holidays fresh birds are usually available. Even better is a free-range goose which will be more tender and taste better.
Roast Turkey With Apple-Pecan Stuffing
This recipe for roast turkey won third place in The 1989 Old Farmer’s Almanac Recipe Contest, but the delicious apple-pecan stuffing is the real star of the show!
Rib Roast with Potatoes
A simple, yet tasty, rib roast accompanied by roast potatoes.
Best Ever Beef Roast
This is just about the best way in the world to cook a beef roast. From little roasts all the way up to ones that resemble the leg of a brontosaurus—totally foolproof.
Cranberry and Port-Braised Short Ribs
This recipe’s strong ingredients set it apart from your average rib roast.
Pork Crown Roast With Cherry Cornbread Stuffing
Impress your guests with this tasty recipe. They won’t know it’s so easy to prepare.
Lasagna With Two Sauces
Sporting a meat sauce and a white sauce, this classic crowd-pleaser just got twice as nice!
Roasted Chicken With Root Vegetables
A hearty recipe thanks to a smattering of root veggies, such as beets and carrots.
Curried Butternut Squash
For a deeply satisfying vegetarian (and vegan) meal, showcase the color and flavor of natural harvest food. Use brown rice (versus white) for a heartier dish.
Herbed Mashed Potatoes
They’re light, flavorful, and full of potato-y deliciousness—everyone’s favorite American comfort food. The secret of this recipe is to dry the spuds fully and use a ricer or food mill.
Roasted Prosciutto-Wrapped Asparagus
This is essentially a two-ingredient dish, and it is always a hit. If you do have any left over, serve it chilled in a salad.
Holiday Creamed Onions
They’re rich and satisfying, yet super-easy and lighter than most “creamed” recipes. Fresh onions yield the most flavor, but we won’t tell your guests if you use frozen.
Pecan-Crusted Sweet Potato Casserole
From a reader: “This is a new favorite in my household. I made this deliriously delicious dish for a potluck and it was a HUGE hit. It was gone almost immediately and practically licked clean by those fighting for the last bit of it.”
Classic Green Bean Casserole
To the joy of some and the lament of others, the green bean casserole is a holiday staple in many households. Here’s a recipe that should please everyone.
This Yorkshire Pudding is delicious served alongside any meal, but goes especially well with a roast beef. Try making individual puddings with a muffin tin!
Roasted Brussels Sprouts with Bacon
Inevitably, some of the leaves come off the sprouts as they roast, and they become delectably charred in the heat of the oven. Don’t discard them; they taste sublime.
Curried Apple Squash Soup
The tangy combination of tart apples and hot spices elevates squash to first-course holiday status.
Vermont Butternut Squash Soup
The maple syrup really brings out the butternut flavor.
Roasted Chestnut Soup
This rich, flavorful soup has a slightly nutty taste and a soft, creamy texture. Note that you may use store-bought, pre-roasted chestnuts, which come vacuum-packed in jars. However, in our testing, we found that freshly roasted chestnuts tasted best.
More Christmas Recipe Collections
- Christmas Appetizer Recipes
- Christmas Breakfast and Brunch Recipes
- Christmas Dessert Recipes
- Christmas Cookie Recipes for Kids
- Holiday Drink Recipes
- Holiday Party Recipes
Happy feasting and merrymaking to all our readers from the editors at The Old Farmer’s Almanac!