The best part of any meal is the main course! It is what we look forward to the most, the big surprise, the ooh-aah moment. With this spread it will be a classic roast turkey, or perhaps a crowd favorite like prime rib, or oven roasted lamb, or for the vegetarians we even have some cozy vegetarian showstoppers! Pick your hero, grab a festive drink, and let’s make this the meal everyone will be talking about for the entire year!
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1) Roast Beef Tenderloin with Red Wine Sauce
Buttery and tender, quick to cook, and an absolute showstopper!
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Roast Beef Tenderloin with Red Wine Sauce
A beef tenderloin that is perfectly seared and sliced thickly and covered with a shiny red wine pan sauce.
Ingredients
Method
- Heat oven to 425F and season the tenderloin all over with salt and pepper.
- Sear in olive oil in a hot skillet until browned on all sides.
- Transfer to the oven and roast 25-30 minutes until it reaches 130F for medium-rare.
- Rest the beef on a board while you make the sauce.
- Simmer wine, broth, and garlic in the skillet until reduced by half, then whisk in cold butter.
- Slice the tenderloin and spoon the red wine sauce over the top.
Notes
Tie the tail end under so the roast cooks evenly.
2) Maple-Glazed Ham with Mustard Sauce
With sweet maple glaze and a tangy mustard sauce, this ham will be the star of the holiday table.
Maple-Glazed Ham with Mustard Sauce
A juicy spiral ham lacquered with maple glaze and accompanied by a creamy mustard sauce.
Ingredients
Method
- Heat oven to 325F and set the ham cut-side down with 1 cup water in the pan.
- Cover with foil and bake about 90 minutes until warmed through.
- Brush with a glaze of maple syrup, brown sugar, and whole grain mustard.
- Bake uncovered 25-30 more minutes, glazing twice, until caramelized.
- Whisk sour cream, Dijon, and honey into a smooth mustard sauce.
- Slice the ham and serve with the mustard sauce on the side.
Notes
Reserve a little glaze to brush on right before serving for shine.
3) Classic Roast Turkey with Herb Gravy
The large bird, where all the attendees are circling around, glittering and fabulous and deserving of each minute.
Classic Roast Turkey with Herb Gravy
A golden roast turkey and herb butter with a rich and savory herb gravy.
Ingredients
Method
- Heat oven to 325F, pat the turkey dry, and season inside and out with salt and pepper.
- Rub herb butter all over and under the skin, then tuck the onion in the cavity.
- Roast on a rack about 3.5 hours, basting now and then, until it reaches 165F.
- Rest the turkey under foil while you make the gravy.
- Whisk flour into the pan drippings, then add broth and simmer until thickened.
- Stir in extra herbs, then carve the turkey and pass the gravy.
Notes
Tent the breast with foil if it browns too fast.
4) Prime Rib with Garlic Herb Butter
A prime rib wrapped in the deliciousness of garlic and herb butter is quite a celebratory dish.
Prime Rib with Garlic Herb Butter
An amazing prime rib roast encrusted with garlic herb butter and roasted to a perfect medium-rare.
Ingredients
Method
- Let the roast sit at room temperature 1 hour, then heat oven to 450F.
- Mash butter with garlic, rosemary, thyme, salt, and pepper and rub all over the roast.
- Sear at 450F for 15 minutes, then drop the heat to 325F.
- Roast about 1.5 hours more until a thermometer reads 130F for medium-rare.
- Rest the prime rib at least 20 minutes under foil.
- Slice between the bones and serve with any rendered juices.
Notes
A meat thermometer is your best friend for a perfect center.
5) Stuffed Pork Loin with Cranberry Apple Chutney
It's super satisfying to slice into this and find that layer of cranberry-apple chutney.
Stuffed Pork Loin with Cranberry Apple Chutney
A juicy roast pork loin that has been stuffed and topped with a sweet and tart cranberry and apple chutney.
Ingredients
Method
- Simmer cranberries, apples, and brown sugar until thick and jammy, then cool.
- Heat oven to 375F and season the butterflied pork with salt and pepper.
- Spread half the chutney over the pork, then roll it up and tie with twine.
- Sear in olive oil until browned, then roast 45-50 minutes to 145F.
- Rest the pork 10 minutes before removing the twine.
- Slice into rounds and spoon the remaining chutney over the top.
Notes
Pound the loin to even thickness so it rolls neatly.
6) Coq au Vin
This French dish is like a warm hug in a pot, and it tastes like you slaved away all day!
Coq au Vin
Gentle braising with red wine, pearl onions, mushrooms, and bacon.
Ingredients
Method
- Crisp the bacon in a Dutch oven, then set it aside.
- Brown the chicken in the bacon fat and remove it from the pot.
- Saute mushrooms, pearl onions, and garlic until golden.
- Stir in the flour, then pour in the wine and broth, scraping up the brown bits.
- Return the chicken and bacon, cover, and simmer 45-50 minutes until tender.
- Spoon into bowls and serve over mashed potatoes or crusty bread.
Notes
A splash of brandy at the start adds lovely depth.
7) Bourbon-Baked Spiral Ham
The glaze is enhanced with a little bourbon, which adds a grown-up, festive touch with a smoky, caramel richness.
Bourbon-Baked Spiral Ham
A spiral ham glazed with a sticky bourbon-brown sugar glaze that is then caramelized to perfection.
Ingredients
Method
- Heat oven to 325F and set the ham cut-side down with 1 cup water in the pan.
- Cover with foil and bake about 90 minutes until warmed through.
- Simmer bourbon, brown sugar, honey, mustard, and cloves into a sticky glaze.
- Brush the ham generously and bake uncovered 25-30 minutes, glazing twice more.
- Rest 15 minutes so the glaze sets and the juices settle.
- Slice along the spiral and serve with the pan glaze.
Notes
Simmer the glaze until syrupy so it clings to the ham.
8) Stuffed Acorn Squash with Wild Rice & Cranberries
Even the meat-eaters dig into these roasted squash boats as they are hearty enough to serve as a meal.
Stuffed Acorn Squash with Wild Rice & Cranberries
Roasted acorn squash halves filled with wild rice, cranberries, and pecans.
Ingredients
Method
- Heat oven to 400F, brush squash with 1 tbsp oil, and roast cut-side down 30 minutes.
- Saute the shallot in remaining oil until soft.
- Stir in the wild rice, cranberries, pecans, sage, and salt.
- Flip the roasted squash and pile the filling into each hollow.
- Return to the oven 12-15 minutes until heated through and lightly toasted.
- Serve warm as a satisfying vegetarian centerpiece.
Notes
Crumble feta or goat cheese on top for a salty finish.
9) Three-Cheese Lasagna with Spinach
Cheesy, bubbly, and perfect for sharing, this is the ultimate comfort food that no one can resist.
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Three-Cheese Lasagna with Spinach
A rich tomato sauce lasagna with three cheeses and spinach in every delicious layer.
Ingredients
Method
- Heat oven to 375F and stir the ricotta, egg, garlic, and spinach together.
- Spread a thin layer of marinara in a baking dish.
- Layer noodles, the ricotta mixture, mozzarella, and sauce, repeating to fill the dish.
- Finish with sauce, the rest of the mozzarella, and parmesan on top.
- Cover with foil and bake 30 minutes, then uncover and bake 20 more until bubbly.
- Let it rest 10 minutes before slicing so it holds its layers.
Notes
Squeeze the spinach really dry so the lasagna isn't watery.
10) Chicken Marsala with Mushrooms
With silky marsala sauce over golden chicken cutlets, this dish is fancy enough for a restaurant, yet easy enough to make on a weeknight!
Chicken Marsala with Mushrooms
Pan-seared chicken cutlets served with a Marsala wine and mushroom sauce.
Ingredients
Method
- Dredge the chicken cutlets in flour seasoned with salt and pepper.
- Sear in olive oil until golden on both sides, then set aside.
- Saute the mushrooms and garlic in butter until browned.
- Pour in the Marsala and broth, scraping up the browned bits, and simmer to thicken.
- Return the chicken and spoon the sauce over to warm through.
- Finish with a knob of butter and serve over pasta or potatoes.
Notes
Use dry Marsala for a savory, less sweet sauce.
11) Moroccan Spiced Leg of Lamb
This leg of lamb becomes unforgettable after being slow roasted with warm spices.
Moroccan Spiced Leg of Lamb
Roasted leg of lamb with Moroccan spices and fresh herbs.
Ingredients
Method
- Mix garlic, olive oil, and all the spices into a thick paste.
- Rub it all over the lamb and let it sit 30 minutes at room temperature.
- Heat oven to 350F and roast the lamb about 1.5 hours to 135F for medium.
- Tent with foil and rest at least 15 minutes.
- Slice against the grain into tender pieces.
- Serve with couscous and a scatter of fresh cilantro.
Notes
Rub the spice paste on a day ahead for even deeper flavor.
12) Risotto with Butternut Squash and Sage
This creamy golden risotto is so worth all the stirring, each mouthful tastes like warm, cozy Autumn!
Risotto with Butternut Squash and Sage
A Creamy Risotto Blended With Roasted Sweet Butternut Squash And Topped With Fried Crispy Sage.
Ingredients
Method
- Roast the squash cubes until tender and lightly caramelized.
- Saute the onion in butter, then stir in the rice until translucent.
- Pour in the wine and let it absorb, stirring.
- Add warm broth a ladle at a time, stirring until each addition is absorbed.
- Fold in the roasted squash and parmesan until creamy.
- Crisp the sage leaves in butter and scatter over the top to serve.
Notes
Keep the broth warm so the risotto cooks evenly.
13) Pomegranate-Glazed Cornish Hens
When hens are individually made, it rubies them with a pomegranate glaze.
Pomegranate-Glazed Cornish Hens
Cornish hens brushed with a sweet and tart pomegranate glaze for a shiny finish.
Ingredients
Method
- Heat oven to 400F, pat the hens dry, and season inside and out with salt and pepper.
- Tuck garlic and rosemary into each cavity and tie the legs together.
- Roast 35 minutes until the skin starts to brown.
- Simmer pomegranate juice, honey, and butter into a syrupy glaze.
- Brush the hens generously and roast 15-20 more minutes to 165F.
- Rest a few minutes, then serve each hen with pomegranate seeds scattered over.
Notes
Brush on the glaze in the last stretch so it doesn't burn.
14) Boeuf Bourguignon
Beef that falls apart in a rich red wine sauce, this is the classic recipe that fills your home with magic from the slow simmered aromas.
Boeuf Bourguignon
Tender beef braised in red wine with bacon, mushrooms, and carrots.
Ingredients
Method
- Crisp the bacon in a Dutch oven, then set it aside.
- Brown the beef in the fat in batches and remove from the pot.
- Saute carrots, mushrooms, and garlic until softened.
- Sprinkle in the flour, then pour in the wine and broth, scraping the bottom.
- Return the beef and bacon, cover, and braise at 325F for about 2.5 hours until tender.
- Skim the sauce and serve over mashed potatoes or noodles.
Notes
This tastes even better made a day ahead and reheated.
15) Traditional British Christmas Goose
Goose roasting is a classic, and that fully roasted crispy, golden skin is legendary.
Traditional British Christmas Goose
A classic roast goose with perfectly crisp and crackling skin with a delicious apple and onion stuffing.
Ingredients
Method
- Heat oven to 350F, prick the goose skin all over, and season inside and out.
- Stuff the cavity with apples, onion, orange, and thyme.
- Set on a rack in a deep pan and roast about 3 hours, draining fat as it renders.
- Raise the heat to 425F for the last 15 minutes to crisp the skin.
- Rest the goose 20 minutes under foil before carving.
- Carve and serve with the rendered juices or a simple gravy.
Notes
Save the rendered goose fat, it makes incredible roast potatoes.
16) Vegetarian Shepherd's Pie with Lentils
Rich and meaty with a winning mash topping, even the meat eaters go back for seconds on this one.
Vegetarian Shepherd's Pie with Lentils
A warm filling made of lentils and vegetables, which is held in by a thick layer of mashed potatoes.
Ingredients
Method
- Boil the potatoes until tender, then mash with butter and a splash of broth.
- Saute the onion and carrots until soft, then stir in the tomato paste.
- Add the lentils, peas, and broth and simmer until thickened.
- Spread the filling into a baking dish and top with the mashed potatoes.
- Bake at 400F for 25-30 minutes until the top is golden.
- Let it rest a few minutes before scooping into bowls.
Notes
Rough up the mash with a fork so the peaks crisp up.
17) Spiced Orange Glazed Chicken
This roast chicken has a glaze made from warm spices and bright orange that you'll want to drizzle over everything.
Spiced Orange Glazed Chicken
A glossy and burnished spiced orange glaze roasted whole chicken.
Ingredients
Method
- Heat oven to 400F, pat the chicken dry, and season inside and out with salt.
- Roast on a rack about 50 minutes until the skin begins to brown.
- Simmer orange juice, honey, butter, cinnamon, cloves, and garlic into a glaze.
- Brush the chicken generously and roast 20-25 more minutes to 165F.
- Brush with the last of the glaze and rest 10 minutes.
- Carve and serve with orange slices and the pan juices.
Notes
Glaze in stages so the sugars caramelize without scorching.
18) Root Vegetable Pot Roast
Warm, old-fashioned, and packed with rich, winter vegetables, this is the most comforting dish of all.
Root Vegetable Pot Roast
Tender braised pot roast with carrots, parsnips and potatoes in a rich gravy.
Ingredients
Method
- Heat oven to 325F and season the roast generously with salt and pepper.
- Sear it on all sides in a Dutch oven until deeply browned.
- Stir in the tomato paste, then pour in the broth and add the thyme.
- Cover and braise 2 hours, then add the carrots, parsnips, potatoes, and onion.
- Braise 1 more hour until the beef and vegetables are fork-tender.
- Slice the beef and serve in shallow bowls with the vegetables and gravy.
Notes
Add the vegetables later so they don't turn to mush.
19) Roasted Vegetable Tart with Feta
It looks great and is easy to make with colorful roasted veggies inside flaky pastry and some salty feta cheese.
Roasted Vegetable Tart with Feta
Golden puff pastry tart topped with roasted vegetables and crumbled feta.
Ingredients
Method
- Heat oven to 400F and toss the vegetables with olive oil, then roast 15 minutes.
- Unfold the puff pastry onto a parchment-lined sheet and score a border.
- Brush the edges with egg and arrange the roasted vegetables inside.
- Scatter the feta over the top and bake 18-20 minutes until golden and puffed.
- Sprinkle with fresh thyme and let cool a few minutes.
- Slice into squares and serve warm or at room temperature.
Notes
Pat the roasted veggies dry so the pastry stays crisp.