Christmas Dinner Menu Ideas

A traditional American Christmas dinner

There's no single official American Christmas menu, and many families repeat parts of Thanksgiving. A typical spread looks like this:

• Main: glazed spiral ham, roast turkey or standing rib roast (prime rib)
• Sides: mashed potatoes with gravy, green bean casserole, sweet potato casserole, roasted Brussels sprouts, macaroni and cheese, stuffing or dressing
• Bread: dinner rolls or biscuits with butter
• Condiments: cranberry sauce, horseradish cream for beef
• Desserts: pecan pie, pumpkin pie, Christmas cookies, cheesecake, Yule log
• Drinks: eggnog, mulled cider, red wine

A traditional British Christmas dinner

In the UK, Christmas dinner is usually eaten at lunchtime or early afternoon on December 25.

• Starter: prawn cocktail, smoked salmon or soup
• Main: roast turkey (goose and beef are popular alternatives)
• Trimmings: crispy roast potatoes, pigs in blankets (sausages wrapped in bacon), stuffing, Brussels sprouts, roast parsnips and carrots, bread sauce, cranberry sauce and plenty of gravy
• Dessert: Christmas pudding with brandy butter or custard, often set alight with warmed brandy, plus mince pies and trifle
• Extras: a cheeseboard later in the day and Christmas crackers on the table

Main course options and safe temperatures

Use a meat thermometer rather than guessing. These are the USDA's recommended minimum safe internal temperatures:

• Turkey and other poultry: 165°F (74°C) in the thickest part of the breast, thigh and wing, and in the center of any stuffing
• Beef roasts such as prime rib: 145°F (63°C) with a three-minute rest. Many cooks prefer beef less done, but this is the USDA safety guideline
• Fresh ham (raw): 145°F (63°C) with a three-minute rest
• Fully cooked ham being reheated: 140°F (60°C)

For turkey, roast at 325°F (163°C). An unstuffed 12 to 14 pound bird takes roughly 3 to 3¾ hours, but always go by temperature, not the clock. Let the turkey rest for 20 to 30 minutes before carving so the juices settle.

If your turkey is frozen, thaw it in the refrigerator, allowing about 24 hours for every 4 to 5 pounds. A 15 pound bird needs three to four days.

Starters and lighter options

With such a big main course, starters should be light and easy. Some ideas that work in both countries:

• Smoked salmon on rye or blinis with crème fraîche and dill
• Butternut squash or roasted tomato soup served in small cups
• A winter salad with pears, blue cheese, walnuts and a light vinaigrette
• Shrimp cocktail, a long-running favorite on both sides of the Atlantic
• A simple platter of olives, nuts and crudités that guests can pick at while you finish cooking

If you're short on oven space, choose starters that are served cold or made entirely on the stovetop.

Vegetarian and vegan options

Make sure meat-free guests get a proper main, not just a plate of sides. Good options include:

• Mushroom and chestnut Wellington in puff pastry
• Nut roast with cranberry glaze
• Stuffed butternut squash with wild rice, pecans and dried cranberries
• Lentil and vegetable shepherd's pie

Cook roast potatoes in olive oil instead of goose or beef fat so everyone can eat them, and make a separate vegetable gravy.

How much food to make

Running out is stressful, but so is a fridge overflowing for a week. These rough guidelines help:

• Whole turkey: about 1 to 1½ pounds per person, which allows for bones and some leftovers
• Bone-in ham: about ¾ pound per person
• Boneless roast beef: about ½ pound per person
• Potatoes: about ½ pound per person, more if they're the star side
• Other vegetable sides: about ½ cup of each per person
• Pie: one 9-inch pie serves about 8

Make-ahead timeline

• Three to four weeks before: Finalize your guest list and menu. Order a fresh turkey or roast from your butcher. In the UK, make the Christmas pudding if you're doing it from scratch, since it improves with time.
• One to two weeks before: Buy pantry staples, drinks and anything freezable. Bake and freeze cookies and pie crusts. Make cranberry sauce and freeze it.
• Four days before: Move a frozen turkey to the refrigerator to thaw (a 15 pound bird needs three to four days).
• Two days before: Shop for fresh produce. Make stuffing mix, bread sauce base and gravy stock.
• Christmas Eve: Peel potatoes and keep them in cold water. Trim vegetables. Assemble casseroles and pigs in blankets. Bake pies. Set the table.
• Christmas Day: Take the meat out of the fridge about an hour before cooking. Roast the main, then use the resting time to roast potatoes, bake casseroles and finish the gravy.

Tips for a calmer Christmas dinner

• Write a cooking schedule working backward from the time you want to eat, including oven temperatures, and stick it on the fridge.
• Limit oven dishes. Use the slow cooker for mashed potatoes or red cabbage and the stovetop for vegetables.
• Accept help. Let guests bring a side or dessert so you can focus on the main.
• Keep starters simple, or skip them, if you're already cooking a big roast.

Hosting the whole day? Our guide to hosting Christmas covers everything beyond the kitchen.