Need A New Christmas Dinner Recipe? We’ve Got You Covered

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Serious question: does anyone actually know what to cook for Christmas dinner? I know that Christmas is the time for most traditions, so many people have their signature Christmas dinner, but at my house, we eat charcuterie boards and day-old Chinese food often. 

Thankfully, there will be no day-old anything with these amazing recipes today! We’re bringing you the best Christmas dinner recipes for your entire family to enjoy all night! Merry Christmas and happy eating!

Spicy Orange-Honey Glazed Ham

Thank you Pure Wow for the recipe!

Ingredients

• 4 garlic cloves (minced)

• ½ cup honey 

• ¼ cup brown sugar

• ½ cup whole-grain mustard

• Zest of 1 orange 

• 1 tsp red pepper flakes

• 1 tsp freshly ground black pepper

• One 10-12 lbs. Boneless ham

Directions 

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 

2. In a medium bowl, whisk the garlic, honey, brown sugar, mustard, orange zest, red pepper flakes, and black pepper to combine.

3. Place the ham on the prepared baking sheet, then pour the glaze over it. Bake the ham, basting it with glaze every 15 minutes, until it’s fully heated through — about 1 hour. 

4. Serve sliced, either warm or cold. 

Four Cheese Lasagna with Fresh Pasta

Thank you Simply Recipes for the recipe!

Ingredients

Filling:

• 8 oz. fresh ricotta 

• 1 oz. finely grated Parmesan 

• 1 large egg

• 2 tsp finely grated lemon zest

• 3 Tbsp chopped fresh herbs

• 8 oz. fresh mozzarella (torn into small pieces)

• 3 oz. grated fontina

• Salt and pepper (to taste)

Lasagna:

• 8 large, fresh pasta sheets

• 3-4 Tbsp olive oil 

• 1 + ½ oz. finely grated Parmesan 

• Chopped fresh herbs (for garnish) 

Directions

1. Preheat the oven to 450°F and lightly oil a large skillet or a 9×13 inch baking dish. Bring a large pot of salted water to a boil and have a large bowl with ice water on hand. 

2. In a medium bowl, stir the ricotta, Parmesan, egg, lemon zest, and herbs together until they’re combined. Fold in the mozzarella and fontina and season with salt and pepper to taste. 

3. Cut the fresh pasta sheets in half to make 16 sheets that are roughly 4×6 inches in size. 

4. Drop the pasta sheets in the boiling water and cook for 30-40 seconds. 

5. Use tongs and/or a slotted spatula to carefully transfer the pasta sheets, a few at a time, to the cold water to stop the cooking. 

6. Scoop about 3 tablespoons of filling onto each pasta sheet and then fold the sheets in half so that the filling is sandwiched in the middle. Brush the tops lightly with oil and place them in the skillet or baking dish. You don’t have to be too precise about where you place the folded sheets, just layer them in a random pattern. 

7. Continue to fill the remaining pasta sheets in the same manner. When all the sheets are assembled in the baking dish or skillet, sprinkle the top gently with Parmesan. 

8. Bake for 18-20 minutes, or until the cheese is golden and the pasta is crisp and brown at the edges. 

9. Sprinkle with more herbs and serve hot.

Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce

Thank you Half Baked Harvest for the recipe! 

Ingredients 

• 1 4-5 lb. whole beef tenderloin (trimmed of fat)

• 2 Tbsp dijon mustard

• ¼ cup peppercorns or fresh black pepper

• Kosher salt 

• 16 oz. crimini mushrooms (halved)

• 1 Tbsp extra-virgin olive oil 

• 4 Tbsp salted butter

White Wine Cream Sauce:

• ½ cup white wine (or chicken broth)

• 2 Tbsp salted butter

• 2 tsp heavy cream or whole milk

• ⅓ cup grated parmesan 

• Kosher salt and pepper

Directions

1. Get the beef to room temperature for at least an hour and preheat the oven to 475°F. Rub the beef with mustard and season generously with peppercorns and salt. 

2. In a large oven-safe skillet, toss the mushrooms with olive oil, salt, and pepper. Place the beef over the mushrooms and insert a meat thermometer. Add the butter to the top of the beef and transfer it to the oven to roast until the beef registers 120°-125°F for medium-rare or rare — about 25-40 minutes. 

3. Remove the beef and mushrooms from the skillet to a serving plate and cover it with foil. Let it rest for 10 minutes before serving. 

4. Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer for 3-5 minutes, or until the wine has reduced by about ⅓ or ½. Add the butter and thyme and continue to cook for another 2 minutes until the butter has melted into the sauce. 

5. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly. Remove the skillet from the heat and stir in the parmesan and season with salt and pepper. 

6. Slice the beef and serve with the warm cream sauce and roasted mushrooms.

Easy Homemade Crispy Duck with Spicy Plum Sauce

Thank you Kitchen Sanctuary for the recipe!

Ingredients

Duck:

• 1 duck 

• ½ tsp salt 

• ½ tsp freshly ground black pepper

Plum Sriracha Sauce:

• 1 Tbsp vegetable oil 

• 1 red onion (peeled and chopped)

• 1 tsp minced ginger

• 4 garlic cloves

• 600 g ripe plums (de-stoned and cut into small pieces)

• 6 Tbsp dark soy sauce

• 4 Tbsp honey

• 1 Tbsp Chinese rice vinegar

• 4 Tbsp sriracha 

Directions 

1. Preheat the oven to 300°F. Take a large roasting tin and place a wire rack inside. 

2. Pat the duck down with a paper towel to ensure the skin is dry. Score its skin in a criss-cross pattern on the breast side with a sharp knife. Don’t pierce the flesh. 

3. Place the duck breast-side up on the rack in the roasting tin. Season it with salt and pepper and place it in the oven for 3 hours and 30 minutes. Turn the duck over every hour. 

4. While the duck is in the oven, make the sauce. Heat the oil in a medium-sized saucepan. Add the onion and cook on low-medium for 5 minutes until the oven is soft. Stir it every minute or so. 

5. Add the ginger and garlic and cook for another minute. Add the rest of the ingredients and turn the heat up, bringing the mixture to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Stir every minute. 

6. After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. Only pulse it a few times to keep its texture and leave it to one side. 

7. After the duck has cooked for 3 hours and 50 minutes, take it out of the oven and turn the temperature to 375°F. 

8. Turn the duck breast-side up again and brush 2 tablespoons of the plum sriracha on top of the duck. 

9. Place the duck back in the oven for 10 minutes until the glaze has gone dark brown and caramelized. 

10. Take the duck out of the oven and let it rest for 10 minutes, then place it on a large plate and shred all the meat using two forks. 

11. Serve immediately with some plum sriracha sauce.

French Onion Brisket

Thank you Pure Wow for the recipe!

Ingredients 

• 1 5 ½-pound brisket

• Kosher salt and freshly ground black pepper

• 3 Tbsp vegetable oil 

• 12 cloves of garlic (peeled)

• 5 medium yellow onions (thinly sliced)

• 1 cup sherry wine 

• 3 cups beef stock 

• 2 sprigs fresh rosemary 

• 2 sprigs fresh thyme 

• Chopped parsley and chives (for garnish)

Directions 

1. Preheat the oven to 350°F. Pat the brisket dry with paper towels and season liberally with salt and pepper. Heat the oil in a large, wide Dutch oven or roasting pan over medium-high heat. Sear the brisket, turning as needed until it’s completely golden brown for 20-25 minutes. Transfer it to a sheet pan. 

2. Add the garlic and onions to the Dutch oven and reduce the what to medium. Cook, stirring often until the vegetables are softened and caramelized — 25-30 minutes. 

3. Add the sherry to deglaze, then stir the stock in and season it with salt. Return the brisket to the pot and add the rosemary and thyme. Once the liquid begins to simmer, cover and cook it in the oven until tender, about 3 hours. Remove it from the oven and let it cool, then refrigerate overnight. 

4. The next day, remove the brisket from the pot and slice it against the grain into ¼-inch slices. Return the meat to the pot and warm it over medium heat. Adjust the seasoning with salt and garnish with chopped parsley and chives before serving.

Cranberry Beef Bourguignon

Thank you Half Baked Harvest for the recipe! 

Ingredients

• 1 Tbsp olive oil 

• 6 slices thick-cut bacon (chopped)

• 2 + ½ lbs. chuck beef (cut into 1-inch cubes)

• Kosher salt and pepper

• 2 small sweet onions (thinly sliced)

• 6 carrots (cut into 1-inch pieces) 

• 2 garlic cloves (chopped)

• ½ cup cognac or brandy 

• 1 bottle dry red wine (such as Pinot Noir)

• 2 cups beef broth 

• 1 Tbsp tomato paste

•  1 Tbsp chopped fresh thyme

• 2 bay leaves 

• 2 cups fresh cranberries

• 4 Tbsp butter

• 3 Tbsp flour 

• 16 oz. cremini mushrooms (sliced)

Directions

1. Preheat the oven to 250°F. 

2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the bacon and cook it until the fat renders and the bacon is crisp — about 5 minutes. Remove the bacon with a slotted spoon and place it on a large plate. 

3. Dry the beef with paper towels and season it with salt and pepper. Add the beef to a dutch oven and sear in batches until the beef is browned all over — about 3-5 minutes. Transfer the beef to the plate with bacon and set aside. 

4. Add the onions and season with salt and pepper to the Dutch oven with the drippings. Cook until the onions are soft and translucent, about 5 minutes. Add the carrots ad garlic and cook for 30 seconds to 1 minute, then add the cognac and raise the heat to high. Cook until it’s reduced by half, about 5 minutes. 

5. Add the meat and all the juice on the plate back to the Dutch oven. Add the wine, beef broth, tomato paste, thyme, and bay leaves. Bring the mixture to a simmer over high heat. Remove from the what and stir in 1 cup of cranberries. Cover with a tight-fitting lid and transfer the pot to the oven. Cook for 2 hours, or until the meat is tender and shreds easily with a fork. 

6. Remove the pot from the oven and place it over medium heat on a stove. Combine the 2 tablespoons of butter and flour until a smooth paste forms. Stir the paste into the stew and add the remaining 1 cup of cranberries. Cook until the stew thickens just slightly. 

7. Melt the remaining 2 tablespoons of butter in a large skillet over high heat. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are just browned and caramelized, about 5 minutes. Stir the mushrooms into the stew and cook for another 10 minutes. 

8. Season to taste with salt and pepper. Serve over mashed potatoes, egg noodles, or crusty bread!

Easy Roast Lamb with Vegetables

Thank you Ahead of Thyme for the recipe!

Ingredients 

Lamb:

• 1 leg of lamb or lamb shoulder (boneless)

• ¼ cup olive oil 

• 2 Tbsp dijon mustard

• 1 Tbsp fresh sage (finely chopped)

• 1 Tbsp Italian seasoning 

• 1 Tbsp garlic (minced)

• 2 tsp soy sauce

• 1 tsp balsamic vinegar 

• 1 + ½ Tbsp coarse salt 

• 1 tsp ground black pepper

• 1 tsp fresh parsley (finely chopped)

Vegetables: 

• 1 lb. baby potatoes 

• 3 medium carrots (chopped into 1-inch pieces)

• 1 small onion (coarsely chopped)

• ½ Tbsp olive oil 

• 1 tsp Italian seasoning

• 1 tsp salt

Directions

1. Preheat the oven to 350°F. 

2. In a large mixing bowl, add the potatoes, carrots, and onions. Drizzle with olive oil and season with Italian seasoning and salt. Toss to combine until well coated and transfer the vegetable mixture into a roasting pan or Dutch oven and spread them evenly on the bottom. 

3. Pat the whole lamb leg dry with a paper towel before adding the seasoning. Score the leg of lamb with a knife, making shallow cuts about ¼-inch deep. 

4. In another bowl. Mix the olive oil, mustard, sage, thyme, Italian seasoning, garlic, soy sauce, balsamic vinegar, salt, and pepper together until it forms a smooth paste. Rub and spread the mixture over the entire leg of lamb, including the inside of the leg and the shallow cuts. 

5. Tie the leg of lamb using kitchen string. Place the leg of lamb on top of the vegetables. 

6. Roast uncovered in the oven at 350°F, or for 1.5-2 hours until the internal temperature reaches 145°F. 

7. Once the meat is done, remove it from the oven and let it rest at room temperature for 10-15 minutes before slicing. Remove the strings and garnish with fresh parsley and serve with baked vegetables on the side.

Did you enjoy these recipes? Which was your favorite? Comment below!

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