I’ve attached a video for every recipe below from my favorite home cooks.
Christmas lunch is a special meal that brings family and friends together during the holidays. It’s a chance to enjoy good food and create lasting memories. You can make your Christmas lunch extra special with easy and tasty recipes that won’t keep you stuck in the kitchen all day.
Planning a Christmas lunch doesn’t have to be stressful. There are many quick and simple ideas that still feel festive. From hearty soups to festive salads and sandwiches, you have lots of options. You can even prep some dishes ahead of time so you can relax and enjoy the day with your loved ones.
Classic Roast Turkey
You’ll need:
- 1 whole turkey (12-14 lbs)
- 1/2 cup butter, softened
- 2 tbsp olive oil
- Salt and pepper
- 1 lemon, quartered
- 1 onion, quartered
- Fresh herbs (rosemary, thyme, sage)
Instructions:
Preheat oven to 350°F (175°C).
Pat turkey dry with paper towels.
Mix butter with salt and pepper. Rub all over turkey, including under skin.
Stuff cavity with lemon, onion, and herbs.
Tie legs together and tuck wings under.
Brush turkey with olive oil.
Roast for about 3 hours, basting every 30 minutes.
Turkey is done when thigh temperature reaches 165°F (74°C).
Let rest 20 minutes before carving.
Enjoy your juicy, golden-brown turkey!
Honey Glazed Ham
You’ll need:
- 1 ham (8-10 lbs)
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 tbsp Dijon mustard
- 1/4 tsp ground cloves
Instructions:
Preheat your oven to 325°F (165°C).
Place ham in a roasting pan.
Mix honey, brown sugar, mustard, and cloves in a bowl.
Brush half the glaze over the ham.
Bake for 1 hour, then brush on the rest of the glaze.
Bake for another 30-60 minutes until ham is hot and glaze is caramelized.
Let it rest for 15 minutes before slicing.
Enjoy your tasty honey glazed ham!
Beef Wellington
You’ll need:
- 1 beef tenderloin (2-3 lbs)
- 8 oz mushrooms, finely chopped
- 4 slices prosciutto
- 1 sheet puff pastry
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper
- 1 egg, beaten
Instructions:
Season beef with salt and pepper. Sear in hot pan with oil until browned.
Cook mushrooms until moisture evaporates. Let cool.
Spread mustard on cooled beef. Wrap with prosciutto, then mushrooms.
Roll out pastry, wrap around beef. Seal edges with egg wash.
Brush top with egg. Cut slits for venting.
Bake at 425°F for 40-45 minutes until golden and beef reaches desired temp.
Rest 10 minutes before slicing.
Christmas Goose
Ingredients:
- 1 whole goose (10-12 lbs)
- Salt and pepper
- 2 oranges, quartered
- 4 sprigs fresh thyme
- 2 onions, quartered
- 2 carrots, chopped
Instructions:
Preheat your oven to 400°F.
Rinse the goose and pat it dry. Trim excess fat from the cavity.
Season the goose inside and out with salt and pepper.
Stuff the cavity with oranges, thyme, onions, and carrots.
Place the goose on a rack in a roasting pan, breast side up.
Roast for 30 minutes, then reduce heat to 350°F.
Continue roasting for about 2-2.5 hours, or until internal temperature reaches 165°F.
Let the goose rest for 20 minutes before carving.
Serve your delicious Christmas goose with your favorite side dishes.
Roasted Chicken
Ingredients:
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary
- 1 lemon, quartered
- 4 garlic cloves
Instructions:
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels.
Mix olive oil, salt, pepper, and rosemary in a small bowl.
Rub the mixture all over the chicken, including under the skin.
Stuff the chicken cavity with lemon quarters and garlic cloves.
Tie the legs together with kitchen twine.
Place the chicken in a roasting pan, breast side up.
Roast for 1 hour to 1 hour 15 minutes, until juices run clear.
Let the chicken rest for 10 minutes before carving.
Serve and enjoy your delicious Christmas roasted chicken!
Vegetarian Lasagna
Ingredients:
- Lasagna noodles
- Olive oil
- Carrots, bell peppers, zucchini, onion
- Garlic
- Ricotta cheese
- Spinach
- Tomato sauce
- Mozzarella cheese
Instructions:
Preheat your oven to 375°F (190°C).
Chop the veggies and sauté them in olive oil until golden.
Mix ricotta with spinach in a bowl.
Spread some tomato sauce in a 9×13-inch baking dish.
Layer noodles, ricotta mix, veggies, and sauce. Repeat layers.
Top with mozzarella cheese.
Bake for 25-30 minutes until bubbly and golden.
Let it cool for a few minutes before serving.
Enjoy your delicious vegetarian lasagna!
Spinach And Artichoke Dip
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1 cup frozen spinach, thawed and drained
- 1 can artichoke hearts, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
Preheat your oven to 375°F.
Mix cream cheese, sour cream, and mayo in a bowl until smooth.
Add garlic, spinach, artichokes, and cheeses. Stir well.
Season with salt and pepper.
Spread mixture in a baking dish.
Bake for 20-25 minutes until bubbly and golden.
Let cool for 5 minutes before serving.
Enjoy your homemade spinach and artichoke dip with chips, crackers, or veggies!
Sausage-Stuffed Mushrooms
Ingredients:
- 24 medium mushrooms
- 1/2 pound Italian sausage
- 1/4 cup cream cheese
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Preheat your oven to 350°F (175°C).
Clean mushrooms and remove stems. Chop stems finely.
Cook sausage in a pan over medium heat until browned. Add chopped stems and garlic, cook for 2 minutes.
Mix in cream cheese, Parmesan, parsley, and breadcrumbs. Season with salt and pepper.
Stuff each mushroom cap with the mixture.
Place stuffed mushrooms on a baking sheet. Drizzle with olive oil.
Bake for 20-25 minutes until mushrooms are tender and tops are golden.
Let cool for a few minutes before serving. Enjoy your tasty appetizers!
Waldorf Salad
You’ll need:
- 2 apples, diced
- 1 cup red grapes, halved
- 1 cup celery, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions:
Mix mayonnaise, yogurt, lemon juice, and sugar in a bowl.
In a large bowl, combine apples, grapes, celery, and walnuts.
Pour dressing over fruit mixture and toss gently.
Season with salt and pepper.
Chill for 1 hour before serving.
Croque Monsieur
You’ll need:
- 12 slices hearty white bread
- 6 tbsp butter, softened
- 2 tbsp Dijon mustard
- 3/4 lb sliced ham
- 1 lb Gruyère cheese, shredded
- Béchamel sauce ingredients
For the béchamel:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- Salt and pepper
- 1/4 tsp nutmeg
Instructions:
Make béchamel: Melt butter, whisk in flour. Cook 3 minutes. Slowly add milk, stirring until thick. Season with salt, pepper, and nutmeg.
Spread butter on bread slices.
Build sandwiches: mustard, ham, cheese between bread slices.
Top sandwiches with béchamel and extra cheese.
Bake at 400°F for 10-15 minutes until golden and bubbly.
Enjoy your delicious Croque Monsieur!
Cheese And Charcuterie Board
You’ll need:
- 2-3 types of meat (prosciutto, salami, ham)
- 2-3 kinds of cheese (brie, cheddar, gouda)
- Crackers or bread
- Fresh fruits (grapes, berries, apple slices)
- Nuts (almonds, walnuts)
- Olives and pickles
- Spreads (honey, jam, mustard)
- Fresh herbs for garnish
Instructions:
Choose a large board or platter.
Arrange cheeses first, spacing them out.
Add meats, folding or rolling for visual appeal.
Place small bowls for olives, nuts, and spreads.
Fill in gaps with crackers and fresh fruits.
Garnish with herbs for a festive touch.
Add cheese knives and small forks.
For a Christmas theme, try shaping your board like a tree. Use star-shaped cheese cutouts as ornaments. Add red fruits like raspberries and cranberries for color.
Remember to include a mix of flavors and textures. Your guests will love creating their own tasty combinations!
Pecan-Crusted Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup crushed pecans
- 1/2 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 2 tbsp olive oil
Instructions:
Mix pecans, breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow dish.
Dip each chicken breast in beaten egg, then coat with pecan mixture.
Heat oil in a large skillet over medium heat.
Cook chicken for 5-6 minutes per side until golden brown and cooked through.
Serve hot and enjoy your crispy pecan-crusted chicken!
Baked Cod With Lemon And Herbs
Ingredients:
- 4 cod fillets
- 2 lemons
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper
- Fresh parsley
Instructions:
Preheat your oven to 400°F (200°C).
Pat the cod dry and place in a baking dish.
Squeeze juice from 1 lemon over the fish. Slice the other lemon thinly.
Mix olive oil, garlic, and oregano. Brush over the cod.
Top with lemon slices. Sprinkle with salt and pepper.
Bake for 15-20 minutes until fish flakes easily.
Garnish with fresh parsley before serving.
Sweet Potato Casserole
You’ll need:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup butter, softened
- 1/3 cup milk
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
For the topping:
- 1/3 cup butter, melted
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
Instructions:
Boil sweet potatoes until tender, about 15 minutes. Drain and mash.
Mix mashed potatoes with butter, milk, sugar, eggs, vanilla, and salt.
Spread mixture in a greased 9×13 baking dish.
Combine topping ingredients and sprinkle over potato mixture.
Bake at 325°F for 30 minutes or until golden brown.
Chicken Tortellini Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 pound cooked chicken, shredded
- 9 oz cheese tortellini
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic and cook for 1 minute more.
Pour in chicken broth and bring to a boil.
Add shredded chicken and tortellini. Simmer for 5-7 minutes.
Stir in spinach and cook until wilted, about 2 minutes.
Season with salt and pepper. Serve hot and enjoy!
Egg Roll Bowls
You’ll need:
- 1 lb ground pork (or chicken/beef/turkey)
- 1 tbsp sesame oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 bag coleslaw mix
- 1 cup shredded carrots
- 1/4 cup soy sauce
- 1 tbsp hoisin sauce
- Green onions for garnish
Instructions:
Heat sesame oil in a large skillet over medium-high heat.
Add ground meat and cook until browned, breaking it up as it cooks.
Toss in onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
Add coleslaw mix and carrots. Stir-fry for 5-7 minutes until cabbage wilts.
Pour in soy sauce and hoisin sauce. Mix well and cook for another minute.
Remove from heat and sprinkle with chopped green onions.
Serve hot in bowls and enjoy your easy, delicious egg roll bowl!
Cuban Sliders
You’ll need:
- Sweet dinner rolls
- Ham slices
- Swiss cheese
- Cooked shredded pork
- Dill pickles
- Dijon mustard
- Butter
- Onion (minced)
Instructions:
Preheat oven to 350°F.
Cut rolls in half horizontally. Place bottom halves in a greased baking dish.
Spread Dijon mustard on the inside of the bottom rolls.
Layer ham, Swiss cheese, shredded pork, and pickles.
Place top halves of rolls on the filling.
Melt butter and mix with minced onion.
Drizzle butter mixture over the rolls.
Bake until cheese melts and tops are golden brown, about 15-20 minutes.
Slice and serve your tasty Cuban sliders!
Creamy Spinach Salad
Ingredients:
- 6 cups fresh baby spinach
- 1/2 cup sliced strawberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
Wash and dry the spinach leaves.
In a large bowl, mix spinach, strawberries, feta, and walnuts.
In a small jar, combine olive oil, balsamic vinegar, honey, salt, and pepper. Shake well.
Pour the dressing over the salad just before serving.
Toss gently to coat all ingredients.
Serve immediately and enjoy your creamy spinach salad!
Pecan, Kale, And Parmesan Salad
Ingredients:
- 1 bunch kale, stems removed and chopped
- 1/2 cup pecans, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
Wash and dry the kale. Remove stems and chop leaves into bite-sized pieces.
Toast pecans in a dry pan over medium heat until fragrant. Let cool.
In a large bowl, massage kale with olive oil and lemon juice for 1-2 minutes.
Add salt and pepper to taste.
Mix in toasted pecans and Parmesan cheese.
Toss everything together and serve immediately.
Instant Pot Jambalaya
Ingredients:
- 1 lb chicken, diced
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 2 cups rice
- 3 cups chicken broth
- 2 tbsp Creole seasoning
- 2 tbsp oil
Instructions:
Set your Instant Pot to sauté. Add oil and brown sausage for 5 minutes. Remove and set aside.
Brown chicken for 5 minutes. Remove and set aside.
Sauté onion, bell pepper, and celery for 3 minutes. Add garlic and cook for 1 minute.
Add tomatoes, rice, broth, and Creole seasoning. Stir well.
Return chicken and sausage to the pot. Close lid and set to high pressure for 8 minutes.
When done, do a quick release. Open lid and stir in shrimp.
Close lid and let sit for 5 minutes until shrimp is cooked.
Fluff rice and serve your tasty jambalaya!
Holiday Salsa With Tortilla Chips
Ingredients:
- 1 package fresh cranberries (12 oz)
- 1/4 cup red onion, finely minced
- 1/3 cup cilantro, chopped
- 1 tablespoon jalapeño, minced
- 2 tablespoons lime juice
- 1/3 cup honey
- 1/4 teaspoon salt
- Tortilla chips for serving
Instructions:
Pulse cranberries in a food processor 2-3 times.
Add pineapple and pulse 2-4 more times until desired consistency.
Transfer to a bowl and mix in onion, cilantro, jalapeño, lime juice, honey, and salt.
Serve immediately with tortilla chips or chill for up to 3 days.
For a festive touch, arrange chips in a tree shape and garnish with cherry tomatoes as ornaments.
Roasted Vegetable Tart
Ingredients:
- 1 sheet puff pastry
- 2 cups mixed roasted vegetables (bell peppers, zucchini, eggplant, onions)
- 1/2 cup grated Parmesan cheese
- 1/4 cup mascarpone cheese
- 1 egg
- Salt and pepper to taste
- Fresh herbs (basil, thyme, or rosemary)
Instructions:
Preheat your oven to 400°F (200°C).
Roll out the puff pastry on a baking sheet.
Mix mascarpone, egg, and Parmesan. Spread over pastry, leaving a border.
Arrange roasted veggies on top.
Bake for 20-25 minutes until pastry is golden.
Sprinkle with fresh herbs before serving.
Enjoy your delicious roasted vegetable tart!
Grits Casserole
Ingredients:
- 4 1/2 cups water
- 1 cup grits
- 1 tsp salt
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 4 eggs
- 1/2 lb cooked sausage, crumbled
Instructions:
Bring water and salt to a boil. Slowly add grits, whisking constantly.
Reduce heat, cover, and simmer for 5 minutes, stirring often.
Remove from heat. Stir in cheddar and Parmesan cheeses until melted.
Let grits cool slightly, then beat in eggs one at a time.
Fold in cooked sausage.
Pour mixture into a greased 9×13 inch baking dish.
Bake at 350°F for 45 minutes or until set.
Let cool for 5 minutes before serving.
Chicken Pot Pie Casserole
You’ll need:
- 1 lb cooked chicken, shredded
- 2 cups mixed vegetables (carrots, celery, onions)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 cup frozen peas
- Salt and pepper
- 1 sheet refrigerated pie crust
Instructions:
Preheat your oven to 375°F.
Melt butter in a large skillet. Add vegetables and cook until soft.
Stir in flour to make a roux. Cook for 2 minutes.
Pour in chicken stock and cream. Simmer until thickened.
Add shredded chicken, peas, salt, and pepper.
Pour mixture into a casserole dish.
Cover with pie crust, sealing edges.
Bake for 30-35 minutes until crust is golden.
Fresh Fruit Bowl
Ingredients:
- 1 cup green grapes
- 1 cup red grapes
- 1 cup mandarin orange segments
- 1 cup pineapple chunks
- 1 cup strawberries, halved
- 1 cup raspberries
- 1/4 cup honey
- 2 tablespoons lime juice
- 1/4 teaspoon cinnamon
Instructions:
Wash and prepare all the fruits.
Mix honey, lime juice, and cinnamon in a small bowl.
Combine all fruits in a large bowl.
Pour the dressing over the fruit and gently toss.
Chill in the fridge for at least 1 hour before serving.