Whether you’re hosting a small group or feeding a crowd, I have a Christmas menu that will make your celebration shine! I’ve also included make-ahead tips for these Christmas dinner ideas, so that you can get most of the cooking done before the holiday.
These Christmas Dinner Ideas Make the Holiday Extra Special
We’ve hosted Christmas dinner at our house for the past few years, and while it makes the day extra busy, it also makes it extra special to be able to cook for our family and share a meal together. I’ve put together my best Christmas dinner ideas, with showstopping main dishes and the side dishes that pair best with them.
After each menu, you’ll find my make-ahead game plan so that you’ll have time to relax and enjoy the holiday. I have 5 young kids, so Christmas Day in my house is a whirlwind of excitement, gift opening, trying out new toys, and memories made together. The last thing I want to do is spend all day in the kitchen, and I bet you feel the same way!
My Go-To Christmas Menu: Lasagna!
This is what I personally make for Christmas dinner every year! It’s a crowd favorite, and a really easy menu where you can do most of the prep a day ahead of time.
- Main Dish: My best easy Lasagna Recipe, this amazing Vegetable Lasagna, or both! If you want to skip the layering, make my Baked Rigatoni instead.
- Side Dishes: This simple Green Salad or an Italian Salad, plus Garlic Bread.
Make Ahead Plan for Lasagna Menu:
- Make the lasagna(s) up to one day ahead of time, cover and refrigerate before baking. Plan to add about 15 minutes to the covered baking time in the recipe when baking a lasagna that’s cold from the fridge.
- The salads can be assembled early in the day. Dressings can be made a few days ahead of time. Toss salad with the dressing right before serving.
- Prep the garlic bread, cover and refrigerate a few hours ahead. Take it out of the fridge 30-60 minutes before baking.
Christmas Ham Menu
This is a classic Christmas menu that I know so many of you will love. The centerpiece is my easy baked ham recipe with the best ham glaze I’ve ever tasted.
- Main Dish: Baked Ham with an incredible brown sugar-orange glaze.
- Side Dishes: Twice Baked Potatoes or Scalloped Potatoes, Roasted Green Beans, Kale Salad, homemade Dinner Rolls.
Make Ahead Plan for Baked Ham Menu:
- Make the ham glaze one day ahead and refrigerate. If the glaze is too thick to be brush-able, warm it gently in the microwave or on the stove before using.
- You can prep twice baked potatoes up to one day ahead, refrigerate, and then do the second bake right before serving.
- Scalloped potatoes can be made 1-2 days ahead of time. You’ll find specific make-ahead instructions in the recipe notes.
- Wash, dry well, and trim the green beans one day ahead.
- Chop, wash and dry the kale a few days ahead, store in a paper-towel lined airtight container in the refrigerator. Make the salad dressing a few days ahead. Assemble the salad up to 3 hours before serving.
- Make and freeze the dinner rolls up to 1 month ahead. Put them in the fridge to thaw 12-18 hours ahead of the meal, then warm in the oven right before serving.
Roast Turkey Christmas Menu
If your family likes to roast a turkey for Christmas dinner, you’ll love this menu. Or, if you’re feeding a much smaller crowd, make my easy, no fuss Roast Chicken recipe. It’s the same idea as my roast turkey, with garlic herb butter, but on a much smaller scale.
- Main Dish: My easy Turkey Recipe turns out perfect every time! Plus Turkey Gravy made from the pan drippings.
- Side Dishes: Broccoli Casserole, Crockpot Mashed Potatoes, Cranberry Sauce, Stuffing and Balsamic Brussels Sprouts.
Make Ahead Plan for Turkey Menu:
- Don’t forget to thaw the turkey. Plan for it to take 24 hours per 4 pounds of turkey to thaw in the fridge, plus I always add one extra day just in case.
- Make the cranberry sauce up to 5 days ahead and store in an airtight container in the fridge.
- Make the herb butter for the turkey up to 3 days ahead and store in an airtight container in the fridge.
- Make the stuffing 2 days ahead. Cover and store in the fridge.
- Make the broccoli casserole one day ahead and refrigerate. Let the casserole sit at room temperature for about 30 minutes before putting it in the oven to take the chill off. Plan to add 20-30 minutes to the bake time listed in the recipe since the casserole will be cold from the refrigerator.
- Assemble your ingredients for the Brussels sprouts a few hours ahead of time. These are best baked right before serving.
Simple and Elegant: Braised Short Ribs
If you’re cooking for a smaller crowd, my braised short ribs are a wonderful special occasion meal.
- Main Dish: Braised Short Ribs cook low and slow in a rich sauce until they’re fall off the bone tender.
- Side Dishes: Mashed Potatoes, Roasted Carrots, Kale Salad and Crusty Bread.
Make Ahead Plan for Short Ribs Menu:
- You’ll start the short ribs cooking earlier in the day, since they braise for 2 to 2.5 hours in the oven. If you’d like, you can chop the onion and carrots a day ahead and store them in the fridge.
- You can make the mashed potatoes a day ahead and reheat them in the oven. Stir a bit of milk into the potatoes to make them soft and put them in a baking dish. Cover with foil and bake at 350° F until hot (this will take about 30 minutes), stirring once or twice.
- Wash, peel and chop the carrots up to 2 days ahead.
- Chop, wash and dry the kale a few days ahead, store in a paper-towel lined airtight container in the refrigerator. Make the salad dressing a few days ahead. Assemble the salad up to 3 hours before serving.
Special Yet Effortless: Easy Baked Pork Tenderloin
This baked pork tenderloin is one of my favorite easy dinner recipes and it works so well for a holiday meal where you want to impress without a lot of effort!
- Main Dish: My Baked Pork Tenderloin is seasoned with a flavorful spice rub and baked in the oven until it’s juicy and tender. It’s easy to scale this recipe up if you’re feeding a crowd.
- Side Dishes: Garlic Mashed Potatoes, Glazed Carrots, Cranberry Sauce and my Fall Harvest Salad (without the chicken), plus Homemade Mac and Cheese (if you’re feeding a crowd).
Make Ahead Plan for Pork Tenderloin Menu:
- Mix up the seasoning rub for the pork tenderloin up to one week ahead and store in an airtight container at room temperature.
- You can make the mashed potatoes a day ahead and reheat them in the oven. Stir a bit of milk into the potatoes to make them soft and put them in a baking dish. Cover with foil and bake at 350° F until hot (this will take about 30 minutes), stirring once or twice.
- Make the glazed carrots up to one day ahead. Reheat them in a covered dish in a 350° F oven for 15-20 minutes, stirring in a little extra butter if the carrots seem dry.
- Make the cranberry sauce up to 5 days ahead and store in an airtight container in the fridge.
- Many components of the fall harvest salad can be made ahead. See the make-ahead tips section of the post for specific details.
- Prep the mac and cheese one day ahead, cover, and refrigerate. When you’re ready to bake it, let it sit at room temperature for 20 minutes to take the chill off. Then bake, adding about 10 extra minutes to the bake time listed in the recipe.
Christmas Dessert Ideas
My philosophy when it comes to Christmas dessert is to keep it simple! We usually set out a variety of Christmas cookies that we’ve baked in the week leading up to the holiday (or made earlier in the month and frozen). Here are a few more Christmas dessert ideas:
- Instant Pot Cheesecake. This feeds a smaller crowd (8 servings). It’s best made a day ahead of time, since it needs to chill for at least 8 hours before serving.
- Pie: Choose from Pumpkin Pie, Apple Pie, Pecan Pie, Sweet Potato Pie, Blackberry Pie or Cherry Crumble Pie.
- Crisps and Cobblers: Apple Crisp, Apple Cobbler or Cherry Cobbler.
- Brownies and Cookie Bars are super easy to make and always a crowd favorite.
- My Cranberry Orange Bread is almost like a pound cake with a sweet orange glaze. It makes a festive dessert or hostess gift, if baked in mini loaf pans.
Helpful Tips
- Let everyone help/bring a dish to share. I’ve found that guests really do want to feel like they contributed to the meal! I often assign appetizers and dessert to our guests, so I can focus on the main meal.
- If you are making appetizers, keep them simple. A charcuterie board is always fun, with meats, cheeses, spreads, crackers, fruits (pears/apples/grapes), candied pecans, etc.
- Adjust the menu based on how many guests you are hosting. If you have a smaller crowd, you might need less side dishes. You can double recipes or add in an extra dish or two for a large crowd.
- Get your serving dishes and utensils organized ahead of time. Make sure you have enough plates and silverware for your guests. Buy disposable dessert plates and forks, as well as appetizer plates and napkins. Find your gravy boat and serving platter if you’re making a turkey.
- Set the table the day before so you won’t have to do it on the holiday.
- And most of all, keep it simple so you can enjoy the holiday!
I hope after reading this you have a better idea of what you want to cook for Christmas dinner this year! Which menu or tip did you find most helpful? Leave a comment below and let me know!
Thanks for all the Christmas menu ideas… going to make the pork loin and lasagna … happy holidays to you
I’m so glad you found these ideas helpful. Those are both excellent choices! Wishing you a magical holiday season!