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.

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Lemon-Rosemary Pork Loin with Cherry Sauce

From Midwest Living

Lemon-Rosemary Pork Loin with Cherry Sauce

Easy Slow-Roasted Beef Tenderloin

From Better Homes and Gardens

Roasting beef over a bed of fresh herbs, like the sprigs of rosemary, oregano, and thyme in this recipe, infuses the meat with fragrance.

Easy Slow-Roasted Beef Tenderloin

Slow-Roasted Beef Tenderloin

From Better Homes and Gardens

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

Slow-Roasted Beef Tenderloin

Rosemary Beef Tenderloin

From Better Homes and Gardens

Roasting beef tenderloin for Christmas dinner is simple. Just brush the meat with a Dijon mustard mix and pop it in the oven. Make it even more elegant by tucking in slices of garlic and herb goat cheese.

Rosemary Beef Tenderloin

Seared Steaks with Caramelized Onions & Gorgonzola

From EatingWell

In our humble opinion, steak is best topped with sweet caramelized onions and salty Gorgonzola cheese. We recommend seeking out good-quality Gorgonzola for the best flavor, but any will work. Serve with garlic mashed potatoes and steamed carrots.

Seared Steaks with Caramelized Onions & Gorgonzola

Pork Tenderloin with Roasted Grape Sauce

From EatingWell

Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans.

Pork Tenderloin with Roasted Grape Sauce

Quail with Ginger-Cranberry Pilaf

From EatingWell

Here, we sear quail in a skillet and then finish them in the oven over a bed of pear- and cranberry-studded brown-rice pilaf. Although they look like they might be tricky to prepare, quail couldn't be easier to roast. And the flavor payoff is big - rich, succulent meat that is a dark-meat lover's delight.

Quail with Ginger-Cranberry Pilaf

Orange-Roasted Duck

From EatingWell

The orange marmalade and soy sauce glaze accentuates the rich, gamy taste of duck. It's an irresistible treat for company any time of year.

Orange-Roasted Duck

Game Hens with Brussels Sprouts & Chestnuts

From EatingWell

Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor complements roasted Brussels sprouts and chestnuts.

Game Hens with Brussels Sprouts & Chestnuts

Chicken Baked over Mushroom Dressing

From EatingWell

Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.

Chicken Baked over Mushroom Dressing

Roast Chicken with Preserved Lemon & Braised Vegetables

From EatingWell

The pulp and rind of Moroccan preserved lemons is all you need to lift a pedestrian roast chicken into the realm of the exotic!

Roast Chicken with Preserved Lemon & Braised Vegetables

Salt & Pepper Shrimp

From EatingWell

Rice flour is the "secret ingredient" in this dish and is used to make the flavorful coating for the shrimp. But if you can't find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.

Salt & Pepper Shrimp

Pork Tenderloin Stuffed with Porcini Mushrooms

From EatingWell

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

Pork Tenderloin Stuffed with Porcini Mushrooms

Pork Tenderloin aRosa di Parmau

From EatingWell

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.

Pork Tenderloin aRosa di Parmau

Horseradish-Crusted Beef Tenderloin

From EatingWell

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.

Horseradish-Crusted Beef Tenderloin

Caramelized Onion Lasagna

From EatingWell

This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor. It's also great with goat cheese instead of Gorgonzola, if you prefer.

Caramelized Onion Lasagna

Roast Duck with Dried Cherry Sauce

From EatingWell

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.

Roast Duck with Dried Cherry Sauce

Pork Roast with Walnut-Pomegranate Filling

From EatingWell

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.

Pork Roast with Walnut-Pomegranate Filling

Rack of Lamb with Warm Apple & Lentil Salad

From EatingWell

Mustard and rosemary complement rich lamb and earthy lentils in this elegant meal. Don't let rack of lamb intimidate you. It is simple to prepare.

Rack of Lamb with Warm Apple & Lentil Salad

Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

From EatingWell

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.

Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

Pomegranate Duck

From EatingWell

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.

Pomegranate Duck

Tuscan Pork Loin

From EatingWell

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.

Tuscan Pork Loin

Simple Roast Chicken

From EatingWell

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

Simple Roast Chicken

Mint-Pesto Rubbed Leg of Lamb

From EatingWell

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.

Mint-Pesto Rubbed Leg of Lamb

Bistro Beef Tenderloin

From EatingWell

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.

Bistro Beef Tenderloin

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