Popular More Christmas Dinner Ideas Recipes

Ham, turkey, and prime rib may be traditional favorites at Christmas, but maybe it's time to try something new. Browse our Christmas recipe collection for other great dinner ideas starring beef, lamb, venison, and more.

Cherry Coconut Angel Rolls

When you can't decide which breakfast pastry to select, opt for these sweet rolls. They look like cinnamon rolls but taste like a danish!

From Better Homes and Gardens

Cherry Coconut Angel Rolls

Shrimp Boil-Style Dinner

Clean up is a breeze when you cook this shrimp, sausage and vegetable dish in foil packets on the grill.

From Diabetic Living

Shrimp Boil-Style Dinner

Slow-Roasted Beef Tenderloin

Roasting beef over a bed of herbs infuses the meat with fragrance and flavor. Serve with mushroom tumble and spicy horseradish cream sauce.

From Better Homes and Gardens

Slow-Roasted Beef Tenderloin

Salmon and Wild Rice Napoleon

From Family Circle

Salmon and Wild Rice Napoleon

Roast Chicken with Thyme-Scented Gravy

From Family Circle

Roast Chicken with Thyme-Scented Gravy

Peppered Salmon with Roasted Root Vegetables

From Midwest Living

Peppered Salmon with Roasted Root Vegetables

Herb-Crusted Rack of Lamb

Yes you can master the iconic lamb roast dinner! Rub with herbed bread crumbs and cook until the center reaches 135. Roasted potatoes and asparagus pair perfectly with this protein.

From Family Circle

Herb-Crusted Rack of Lamb

Roasted Leg of Lamb with Red Wine-Shallot Sauce

Lemon and rosemary are a common pair, but the addition of raspberry preserves and red wine (trust us!) make the flavor of this roasted lamb a dinner you'll dream about.

From Diabetic Living

Roasted Leg of Lamb with Red Wine-Shallot Sauce

Florida Crab Cakes

A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.

From Better Homes and Gardens

Florida Crab Cakes

Pork Chops with Maple Apples and Onions

Serve a cozy combination of fall flavors with this tasty dish! Pork chops with apples and maple sauce create an easy 30-minute meal.

From Better Homes and Gardens

Pork Chops with Maple Apples and Onions

Tarragon Pork with Rich Onion-Cherry Chutney

Prepare this piquant chutney with cherries, vinegar, brown sugar, and onions to brighten up a pork dinner.

From Diabetic Living

Tarragon Pork with Rich Onion-Cherry Chutney

Sirloin Steak with Deep Red Wine Reduction

Make this full-bodied reduction with wine, vinegar, soy sauce, coffee granules, Worcestershire sauce, and pepper to add low-calorie flavor to your steak.

From Diabetic Living

Sirloin Steak with Deep Red Wine Reduction

Honey Roast Chicken with Spring Peas & Shallots

From Better Homes and Gardens

Honey Roast Chicken with Spring Peas & Shallots

Almond Sour-Cream Sugar Cookies

Use Royal Icing and silver luster dust to decorate these holiday favorites. Hint: A dollop of sour cream in the batter keeps these nutty cookies soft and moist.

From Better Homes and Gardens

Almond Sour-Cream Sugar Cookies

Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

Pork today is so lean, the meat will be dry and crumbly if overcooked, but there are a couple of tricks to help avoid that fate. The first is to turn the pork over halfway through the cooking time so the juices will concentrate in the center of the roast instead of settling on the bottom. Second, take the roast out of the oven when it is about 5 degrees below the recommended internal temperature, which is 160 degrees F. The meat will continue to cook as it rests.

From EatingWell

Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

Pork Roast with Walnut-Pomegranate Filling

Pomegranates become available in late fall just in time to grace holiday tables - all too often as decorations. For this festive roast the fruit is used in three forms: as a thick, sweet molasses for the filling plus whole seeds and juice for the sauce. Slicing through the roast reveals a colorful pinwheel of crushed walnuts mixed with the pomegranate molasses.

From EatingWell

Pork Roast with Walnut-Pomegranate Filling

Roast Duck with Dried Cherry Sauce

Tired of the same old turkey on the holiday table? This could be the year to switch to duck. It's easy to cook and practically impossible to dry out - it stays moist and reheats well (see Tip). Almost all the fat is under the skin and drips off during cooking. We serve the duck with an incredibly rich-tasting gravy, adding port and dried fruit to a giblet stock for sophistication in seconds.

From EatingWell

Roast Duck with Dried Cherry Sauce

Bistro Beef Tenderloin

Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

From EatingWell

Bistro Beef Tenderloin

Mint-Pesto Rubbed Leg of Lamb

Here, we make a roulade with a leg of lamb and fill and coat it with fresh mint pesto, which is a refreshing alternative to the traditional mint jelly that often accompanies lamb.

From EatingWell

Mint-Pesto Rubbed Leg of Lamb

Simple Roast Chicken

There's no reason to get overly fussy with complicated techniques for a flavorful, rich and simple roast chicken, the ultimate comfort food.

From EatingWell

Simple Roast Chicken

Tuscan Pork Loin

Roasted pork loin is a staple of Italian cooking. In this recipe we coat the lean meat with garlic, rosemary and aromatic lemon zest before it goes in the oven, and then deglaze the pan with vermouth to make a savory gravy. The roast is perfect for entertaining but equally at home for a Sunday family supper.

From EatingWell

Tuscan Pork Loin

Pomegranate Duck

Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress.

From EatingWell

Pomegranate Duck

Horseradish-Crusted Beef Tenderloin

Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and flavorful crust. Add 5 to 10 minutes to the roasting time for well done.

From EatingWell

Horseradish-Crusted Beef Tenderloin

Pork Tenderloin aRosa di Parmau

This is a traditional roast from the Italian province of Parma, often served for special family celebrations. "Rosa di Parma" means it's stuffed with Parmigiano-Reggiano and prosciutto.) Typically made with beef, it is equally delicious and more economical made with pork tenderloin and ideal for entertaining parties of 8 to 10. Seek out true Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish--even though they are more costly, the superior flavor is worth the expense.

From EatingWell

Pork Tenderloin aRosa di Parmau

Pork Tenderloin Stuffed with Porcini Mushrooms

Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.

From EatingWell

Pork Tenderloin Stuffed with Porcini Mushrooms

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