A memorable holiday party starts with a menu that delights from the first bite to the last. Balance rich, comforting dishes with lighter options, plan ahead to reduce stress, and you’ll serve a spread that feels both elegant and satisfying. Below are ideas for mains, sides, and starters to help you build a festive table.
A classic roast turkey always makes a statement. Rub the bird inside and out with olive oil and a mix of chopped rosemary, thyme, sage, minced garlic, lemon zest, salt, and pepper. Stuff the cavity with quartered onions, fresh herbs, and lemon halves. Roast at 325°F for about 13–15 minutes per pound, basting occasionally with the pan juices to keep it moist.
For herb gravy, simmer the giblets with carrots, onions, and celery to make a simple stock. After roasting, deglaze the pan with white wine or broth, whisk in a little flour to make a roux, then add the stock and cook until thickened. The gravy can be made a day ahead and reheated before serving. Pair the turkey with roasted Brussels sprouts, mashed sweet potatoes, and cranberry-orange relish for a festive plate.
Beef Wellington is a show-stopping choice for special occasions. Sear a 4–5 lb beef tenderloin in hot oil until browned on the outside but still rare inside, then let it cool and brush with Dijon mustard. For the filling, sauté a mix of shiitake, cremini, and oyster mushrooms with shallots and garlic until dry and fragrant. Spread the cooled mushroom mixture over the beef, wrap it in a thin layer of prosciutto laid on puff pastry, seal the edges, and brush with egg wash. Bake at 400°F for 25–30 minutes until the pastry is golden and the beef reaches your preferred doneness. Let it rest before slicing and serve with a red wine reduction or mustard cream sauce.
Lobster tails add luxury and elegance to a holiday meal. Cut the top of the shell lengthwise, lift the meat to rest on top, and brush with a mix of melted butter, minced garlic, parsley, lemon zest, and a pinch of cayenne. Bake at 425°F for 12–15 minutes, until the meat is opaque and firm. Make a garlic-herb butter (butter mixed with thyme, rosemary, and garlic) to brush on before baking and to serve as a dip. Serve with roasted carrots, asparagus, and potatoes; you can prepare the garlic butter and trim the tails ahead of time.
For a vibrant vegetarian main, stuff halved acorn or butternut squash. Roast the squash brushed with olive oil, salt, and pepper at 375°F for 25–30 minutes. Cook quinoa according to package directions. Sauté onions, garlic, and chopped celery until soft, add spinach and cook until wilted, then mix these veggies with the quinoa, dried cranberries, chopped pecans, and a pinch of cinnamon and nutmeg. Stuff the roasted squash, drizzle with balsamic glaze, and bake another 10 minutes. The stuffing can be made in advance and added right before baking.
Crispy roast potatoes are a holiday essential. Peel and cut russets into even chunks, parboil in salted water for 10 minutes, then drain and shake them in a colander to roughen the edges. Toss with olive oil, garlic, and fresh rosemary, and roast at 400°F for 30–40 minutes, turning once, until golden and crisp. Finish with sea salt and extra rosemary. You can parboil the potatoes earlier in the day and roast them when ready.
A honey-glazed ham is traditional and always satisfying. Score a fully cooked ham in a diamond pattern, then brush with a glaze of honey, Dijon, brown sugar, and a splash of apple cider vinegar. Bake at 325°F for 1½–2 hours, basting every 30 minutes to build a caramelized crust. Serve with mashed potatoes, sautéed green beans, and apple chutney. Glaze the ham a day ahead to simplify the final bake.
Salmon offers a lighter main that’s still elegant. Season a fresh fillet with olive oil, lemon juice, salt, and pepper, and roast at 375°F for 20–25 minutes, until it flakes easily. Make a lemon-dill sauce with Greek yogurt, fresh dill, lemon juice, a touch of garlic, and salt to serve on the side or drizzled over the fish. Pair with roasted root vegetables and a citrusy arugula salad. The sauce can be made ahead, and the salmon is fine served at room temperature.
Stuffed mushrooms make a delicious starter. Clean large white or cremini mushrooms and remove the stems. Mix cream cheese, grated Parmesan, garlic, fresh parsley, salt, and pepper for the filling. Spoon it into each cap, top with extra Parmesan, and bake at 375°F for about 15 minutes until golden and bubbly. Prepare them a day in advance and bake just before serving; they pair beautifully with white wine.
To elevate Brussels sprouts, trim and halve them, toss with olive oil, salt, and pepper, and roast at 400°F for 20–25 minutes, shaking the pan halfway through. Cook diced bacon until crispy and toss it with the roasted sprouts, then drizzle with a balsamic reduction for sweet acidity. Roast the sprouts and cook the bacon ahead if you like, and combine before serving.
For a nostalgic side, mash sweet potatoes with butter, cinnamon, nutmeg, and a pinch of salt, then top with mini marshmallows and bake at 350°F for 15–20 minutes until the marshmallows are golden. Boil the cubed sweet potatoes until tender before mashing. You can make the mash ahead and add the marshmallows right before baking.
A roasted vegetable medley adds color and balance. Cut seasonal vegetables like carrots, parsnips, zucchini, and bell peppers into bite-sized pieces, toss with olive oil, garlic, fresh thyme, rosemary, salt, and pepper, and roast at 400°F for 25–30 minutes until tender and slightly caramelized. Prep the vegetables ahead and roast them just before guests arrive for an easy, flavorful side.
