70 Impressive Christmas Dinner Ideas

There’s no place like home-style when roasting the big bird. Instead of sage stuffing with turkey, stuff this bird with fresh sage and sprigs of thyme. —Beth Jacobson, Milwaukee, Wisconsin

I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania

Comfort-food flavor comes in attractive packages that are just the right size! —Taste of Home Test Kitchen

Mushrooms and water chestnuts give new life to ordinary green bean casserole. Every time I make it for friends, I’m asked to share the recipe. —Linda Poe, Sandstone, Minnesota

I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It’s beautifully roasted with an apricot glaze and a nicely browned stuffing. —Isabell Cooper, Cambridge, Nova Scotia

I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking.—Katie Wollgast, Florissant, Missouri

We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina

Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado

You’ll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. —Cindi Read, Hendersonville, Tennessee

To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio

Prime rib always makes an impression on a holiday dinner table. But it’s actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California

My family always requests that I make this salad for get-togethers. It’s light and very good; everyone goes back for seconds. —Bryan Braack, Eldridge, Iowa

I made this soup for the first time in the summer, but when I saw its bright red and green colors, my first thought was that it would make a perfect first course for Christmas dinner. —Marietta Slater, Justin, Texas

This creamy casserole is filled with tender cauliflower and topped with a sprinkling of crispy herb stuffing. It’s become a holiday classic that appeals to both kids and adults in our family. —Carol Rex, Ocala, Florida

It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia

Sausage and sage add a gourmet taste to this stuffing. It’s perfect for large family gatherings, but you can also save some for later. —Lorraine Brauckhoff, Zolfo Springs, Florida

Nothing is better at the holidays than a delicious ham baking in the oven. The preserves mixture will be sure to please all of your guests.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado

Sweet potato marshmallow casserole is old-school. My sweet potatoes with a streusel topping is a blockbuster. Everyone who tries it gives it double thumbs up. —Diana Malach, Vancouver, Washington

Try this green bean casserole and you’ll never go back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho

I came up with this recipe few years ago. The first time I served it, there wasn’t a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin

Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California

Cooked spinach makes a perfect accompaniment to many entrees, especially salmon.—Taste of Home Test Kitchen

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. —Mary Cokenour, Monticello, Utah

Dreaming of a white Christmas? Try this chili decked with red and green veggies! —Catherine Nickelson, Scandia, Minnesota

This meal is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California

Our holidays would not be the same without this family tradition. My mother made it every Thanksgiving when I was growing up; now I make it every Christmas as well, and my children and grandchildren absolutely love it! We triple the recipe because the kids can’t get enough. —Sharon Scaletta, Johnstown, Pennsylvania

Crown roast makes a regal Christmas dinner. Flavored with rosemary, sage and thyme, it’s elegant and simple, a real blessing during the hectic holidays. —Lisa Speer, Palm Beach, Florida

Green beans are a popular vegetable in our house. They get a nice zing from this slightly tangy glaze featuring fruit juices, vinegar, maple syrup and seasonings.—Geraldine Saucier, Albuquerque, New Mexico

Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe—it’s worthy of a weekend celebration. —Taste of Home Test Kitchen

We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina

This simple yet sophisticated side dish uses just a few basic ingredients. The way the bold garlic flavor blends with the smoky bacon makes ordinary broccoli irresistible. —Erin Chilcoat, Smithtown, New York

If you’re looking to add a touch of elegance to your holiday dinner table, we suggest these Cornish game hens topped with a sweet apricot glaze. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. —Kim Palmer, Kingston, Georgia

The sour cream sauce in this broccoli casserole makes it a little different from the usual, and the cashews lend a nice crunch. It’s great with a variety of entrees. —Karen Ann Bland, Gove City, Kansas

I’ve been fixing this delicious chicken for Christmas dinner for over 10 years. It’s convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside. —Marcia Larson, Batavia, Illinois

Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! —Nancy M. Niemerg, Dieterich, Illinois

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It’s one of our family’s beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

I like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips! —Cindy Esposito, Bloomfield, New Jersey

Dried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It’s drizzled with a sweet-tart dressing that’s a snap to blend. —Taste of Home Test Kitchen

I love creating special deviled eggs for parties. These little Santas are easier to make than they look, and everyone raves over them. —Crystal Schlueter, Northglenn, Colorado

Although I usually buy spiral-sliced hams, I decided to do a home-baked ham with a gingery glaze. This is how you do special-occasion dining. —Ally Phillips, Murrells Inlet, South Carolina

This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It’s the star attraction at our table. —Fay Moreland, Wichita Falls, Texas

Here’s a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota

A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can’t go wrong with this down-home dish!—Taste of Home Test Kitchen

In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven’t made another type since. We love it! —Charlotte Gehle, Brownstown, Michigan

I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey

You don’t need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington

At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. —Mandy Nall, Montgomery, Alabama

Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at dinner parties and you’ll be amazed at the compliments you receive. —Doty Emory, Jasper, Georgia

This is a fabulous-tasting dish that has an awesome aroma while baking. Tart apples add a fruity flavor. —Deb Williams, Peoria, Arizona

Make Brussels sprouts special with peas, celery and, of course, bacon. The recipe doubles easily if needed. —Jodie Beckman, Council Bluffs, Iowa

In my mind, few foods in a holiday spread are as tempting as a big, spiral-cut ham. I always hope for leftovers so we can have ham sandwiches in the following days. —Edie DeSpain, Logan, Utah

This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine

With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. —Nancye Thompson, Paducah, Kentucky

Perfect for holidays, this beef wellington is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. —Kerry Dingwall, Ponte Vedra, Florida

These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia

Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia

It looks so elegant that everyone thinks I really fussed when I serve this roast. But it’s actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania

You’ll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you’re done. It’s a busy cook’s dream!—Pam Corder, Monroe, Louisiana

This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. —DeNae Shewmake, Burnsville, Minnesota

Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. —Marilou Robinson, Portland, Oregon

Basted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. —Greg Fontenot, The Woodlands, Texas

Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri

Restaurants have nothing on this recipe. For a true meat lover, it’s very easy and the results are beyond belief. —Roger Bowlds, Bakersfield, California

What’s better than lots of bacon and cheese in a mushroom cap? Yum! They’ll be a hit with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania

I love the simplicity of the recipe. Olive oil, garlic, salt and pepper. Just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio

This turkey and trimmings recipe is a staple in my family. No one guesses that there’s cabbage in the stuffing! — Alma Winberry, Great Falls, Montana

This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It’s a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska

This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results. — Evelyn Gebhardt, Kasilof, Alaska