20 Christmas dinner ideas so you can plan your menu now

·5 min read

Holidays shouldn't be stressful. They're a time for appreciating good food and good company. But the reality is: They are. A jolly bearded man may bring the presents, but unfortunately, he's not doing any cooking.

But if you set your menu well in advance, you can get the shopping out of the way, allocate tasks and mentally prepare for the mission ahead. With that said, we've come up with a few of our best Christmas dinner ideas with recipes for every course — you can't go wrong with any of them — so you can start planning your course of action. Deep breaths. We've got you.

 Related: Baked pasta can be meaty or vegetarian but is always warm and cozy.

Hors d'Oeuvres

Martha Stewart's Kale-Ricotta Dip by Martha Stewart

Other greens work well here, too: spinach, mustard greens, Swiss chard, collards, beet greens, and turnip greens each contribute their distinctive flavor, all with slightly different results.

Phyllo & Prosciutto Asparagus Cigars by Ryan Scott

Crunchy, salty and cheesy, this easy-to-make appetizer will definitely be a hit at any holiday bash.

Root Vegetable and Feta Bruschetta by Stephanie Izard

The layers of flavor from the caponata are simple but great, while the salty bacon and capers and sweet raisins provide a variety of textures.

 Related: Turn to the lifestyle maven for advice this holiday season.


Bloody Mary Dip with Focaccia Skewers by Mary McCartney

These inventive bites turn a classic bloody mary cocktail into a delectable appetizer. They're a refreshing departure from the usual party fare, are so fun to dip and they're vegan-friendly, too!

Sunny's Easy Holiday Brussels Sprout Salad by Sunny Anderson

Sunny Anderson's brussels sprout salad has the big flavors of the holidays — cranberries, pecans, rosemary, nutmeg — while still being fresh and light. It's a refreshing reprieve from all the heavy eating of the rest of the meal.

Easy Jumbo Shrimp Wrapped in Pancetta and Sage by Andrew Carmellini

The flavors for this dish come from traditional Roman saltimbocca: veal cutlets with sage and prosciutto. The tender prawns balance the meatiness and crispiness of the bacon, and the sage, tempered by the lemon, makes it all very fresh-tasting.

Chestnut, Celery Root and Apple Soup by Daniel Boulud

This creamy fall soup contains nutty chestnuts with sweet celery root and apples. It'll set a smooth tone for the rest of the meal. Bonus: It can be made ahead and refrigerated or frozen so it's ready when you are.


Holiday Prime Rib Roast by Casey Barber

Cooking a prime rib roast — especially for company — can be intimidating. Impress without the stress with this no-fail guide to putting a perfect prime rib roast on the table.

Easy Glazed Ham with Sriracha and Orange Marmalade by Grace Parisi

It’s hard to believe that six ingredients could combine to make such a knockout roast. The marmalade is citrus-y, sweet and a little bitter, the Sriracha is tangy and peppery, the ginger is sharp and spicy, and the lemon juice balances out the sweetness of brown sugar with just the right amount of sour.

Cider-Roasted Pork Tenderloin with Roasted Plum Chutney by Ina Garten

This roast pork with hard apple cider will fill your home with a wonderful aroma. Your guests will thank you. A million times over.

Brown Sugar-Orange Glazed Ham by Kardea Brown

Kardea Brown put her own twist on her grandmother's holiday ham with Cajun seasoning. Pro tip: She uses the leftovers to make biscuits and gravy for breakfast the next day.


Scalloped Potatoes by Geoffrey Zakarian

This cheesy, creamy potato gratin will be the one thing on your table that won't turn into leftovers. Everyone will go back for seconds — nay, thirds.

Pomegranate-Roasted Brussels Sprouts by 

The combination of tangy pomegranate juice and sweet caramelized Brussels sprouts is finger-licking decadent. If you hate Brussels sprouts, we beg you to try these — you’ll want more.

Baked Mashed Potatoes with Bacon by Curtis Stone

This potato dish makes a really convenient side dish for a festive dinner, since it can be assembled in baking dish, covered and refrigerated for up to one day. Oh, also, bacon makes everything better.


Chocolate Pecan Pie by Grace Parisi

This is like a pecan pie-brownie hybrid — if that doesn’t make you swoon, I don’t know what will. Extra-bittersweet chocolate cuts through the inevitable sweetness. Serve it with crème fraîche for added richness and ooh la la.

Dylan Dreyer's Aunt Tillie's Christmas Cookies by Dylan Dreyer

"It wasn't Christmas without these cookies," says TODAY's Dylan Dreyer about these pillowy, anise-y bites of nostalgia.

Tiramisu Parfaits by Grace Parisi

Come dessert time, serving individual glasses of tiramisu is a piece of cake (well not literally). Not only will these impress your guests, but everyone is guaranteed to get one!


Gaspare's Winter Punch by Julie Reiner

Classic mulled wine is dressed up with Campari and cranberries for a warm punch that also makes a beautiful centerpiece for your holiday party buffet table.

Winter Champagne Cocktail by Maureen Petrosky

This versatile sparkling wine cocktail can be made with Champagne or prosecco and any kind of citrus fruit. A rosemary sprig is a pretty garnish that adds just a hint of flavor.

Bright Spirit by Mary McCartney

This is a simple and straightforward cocktail, but it tastes so bright and festive. The sweet raspberry notes and tart lime mingle perfectly on the palate.

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