No matter what you celebrate or how you celebrate, the holidays are a reason to bring together your nearest and dearest over a meal. There’s something about a home-cooked meal, even if you’re not a Michelin-level chef that can’t be beaten. So, these are holiday dinner recipes that almost anyone can cook at home.

An Impressive Dinner

I don’t like to do turkey and the trimming for Christmas dinner, as that’s so Thanksgiving dinner. This  year I made four Thanksgiving dinners so I especially am not feeling a repeat for Christmas. Also Christmas is such a unique holiday that it deserves its own distinct menu. I am a pescatarian too so a big ham with those sides is also anti-climactic. It’s fine for the side dishes to drive the Thanksgiving dinner, but for Christmas I like it when the main courses are the stars, and everything else compliments it. That’s why Beef Wellington, and for pescatarians, a Salmon Wellington option are my main courses of choices. These holiday dinner recipes also look impressive on the table.

These holiday dinner recipes don’t take much more than assembly and basic cooking skills, but clearly speaks special occasion. For most of these dishes except for the spinach, you’re popping them in the oven. It’s the perfect make ahead meal too, as you just need to keep it warm for when guests arrive. You can serve this meal as a buffet or as a family style around the table. Either way these holiday dinner recipes are guaranteed to be a hit with everyone. Selective kids and adults with gourmet palates will all enjoy.

Beef Wellington

Beef Wellington is a classic British dish that consists of a beef fillet with mushroom duxelles wrapped in puff pastry and baked to perfection. It’s a luxurious and impressive dish, perfect for special occasions. This is one of our favorite holiday dinner recipes that makes you look like a Michelin-level chef.

Ingredients

2 to 2.5 pounds (900g to 1.1kg) beef tenderloin (center-cut)
Fleur du Sel or Maldon Sea Salt  and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard

For the Mushroom Duxelles:

1 pound (450g) cremini or button mushrooms, finely chopped
2 shallots, finely chopped
1 clove garlic, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
Fleur du sel or Maldon sea salt and freshly ground black pepper
1/4 cup dry white wine (optional)
1/4 cup chopped fresh parsley

For the Puff Pastry Crust 

1 sheet of Dufour puff pastry
1 egg, beaten (for egg wash)
Flour (for dusting)

Directions

Preheat your oven to 425°F (220°C).

First, prepare the beef by seasoning the beef fillet generously with Fleur du Sel or Maldon sea salt and freshly ground black pepper. Next, heat 2 tablespoons of olive oil in a skillet over high heat. Sear the beef on all sides until nicely browned (about 2 minutes per side). This will seal in the moisture of the meat. Remove from heat and let it cool completely. Last, brush the seared beef with Dijon mustard, covering all sides. This will help the mushroom mixture adhere.

The next part of this special occasion menu is to prepare the mushroom duxelles. In the same skillet, add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat. Add the finely chopped shallots and cook until they become translucent, about 2-3 minutes. Next stir in the minced garlic and chopped mushrooms, then season with salt and freshly ground black pepper. Cook the mixture until the mushrooms release their moisture and it evaporates, about 10-12 minutes. You have an option to add the white wine and cook until it has evaporated, about 2 minutes. Last, stir in the chopped fresh parsley, then remove the mixture from heat and let it cool.

Now it’s time to assemble the Beef Wellington, which takes a little patience as you’re working with dough. Roll out the puff pastry sheet on a lightly floured surface to a size large enough to encase the beef fillet completely. Place the cooled mushroom duxelles evenly over the puff pastry. Next place the seared beef fillet in the center of the pastry and mushroom mixture. Carefully fold the puff pastry over the beef and seal the edges, ensuring it is completely covered. Trim any excess pastry if necessary. Place the wrapped beef Wellington seam-side down on a baking sheet lined with parchment paper.

Chill Out

To ensure that your dough is perfect, you need to chill the Beef Wellington for about 30 minutes or more. This step helps the pastry set. Brush the top of the pastry with the beaten egg, which will give it a golden-brown color when baked.

Wake and Bake

When you’re about an hour and ten minutes to sitting down to dinner, place the chilled Beef Wellington in the preheated oven. Bake for about 40-45 minutes or until the pastry is golden brown and the internal temperature of the beef reaches your desired level of doneness (135°F/57°C for medium-rare).

Allow the Beef Wellington to rest for about 10 minutes before slicing. This allows the juices to redistribute. Slice the Beef Wellington into thick portions and serve it with your favorite side dishes, such as our scalloped mashed potatoes and vegan cream spinach below.

Salmon Wellington

The Salmon Wellington holiday dinner recipe is almost identical to the Beef Wellington rendition. You’re going to use the same mushroom duxelles and Dufour puff pastry. The only difference is you’ll sub salmon for the beef, and the cooking time is usually a little shorter depending on the thickness of your salmon. Just make sure to have enough of both the salmon and beef as even meat eaters will enjoy the pescatarian version.

Ingredients

One large salmon filet, approximately 3- 3 1/2  pounds
1 sheet of Dufour puff pastry, thawed (approximately 12×12 inches)
1 cup mushrooms, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons butter
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
1 egg (for egg wash)

For the Dijon Mustard Sauce:

2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
1/4 cup heavy cream
Salt and pepper to taste

Directions

Preheat your oven to 400°F (200°C).

First, you need to repare the mushroom duxelles. In a skillet, heat olive oil and butter over medium heat. Add the finely chopped mushrooms and garlic. Cook for about 10 minutes until the mushrooms have released their moisture and become tender. Stir occasionally. Season the mushroom mixture with salt, pepper, and fresh parsley. Remove from heat and set aside to cool.

Assemble the Salmon Wellington

Prepare the salmon fillets by seasoning with salt and pepper. Ensure they are dry by patting them with a paper towel. Roll out both sheets of the puff pastry sheet on a lightly floured surface to about 1/8 inch thickness. Place the mushroom duxelles in the center of the puff pastry, then place the salmon fillet on top of the mushroom duxelles.

Carefully place the second the puff pastry over the salmon fillet, covering it completely. Pinch the edges to seal, and trim any excess pastry if necessary. Score the top of the puff pastry diagonally in a cross cross pattern so your Salmon Wellington is pretty. Refrigerate for about 15 minutes so that the salmon dough sets again.

Now it’s time to add the egg wash so your crust is nice and shiny. Beat the egg in a small bowl and brush it over the tops of the pastry. Bake in the preheated oven for about 20-25 minutes or until the pastry is puffed up and golden brown, and the salmon reaches your desired level of doneness. (Salmon is safe to eat when it reaches an internal temperature of 145°F or 63°C.)

Extra Sauce, Please

While your Salmon Wellington is baking, prepare the dijon mustard sauce.  In a small saucepan, combine the Dijon mustard, honey, lemon juice, and heavy cream. Heat over low-medium heat, stirring constantly until the sauce thickens. Season with salt and pepper to taste. Keep warm. Once the Salmon Wellingtons is done, remove them from the oven and let rest for a few minutes. Serve the Salmon Wellingtons with the Dijon Mustard Sauce drizzled over the top. This is one of those holiday dinner recipes that will extend way beyond the holiday and make your menu rotation throughout the year.

Scalloped Mashed Potatoes

Ingredients

4 pounds russet potatoes, peeled and cut into 1-inch cubes
1 1/2 Yukon gold potatoes evenly cut thin into circles with a mandolin
4 tablespoons unsalted butter
1 cup heavy cream
1 cup whole milk
2 cloves garlic, minced
1 teaspoon Fleur du sel, or to taste
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon dried thyme (optional)
1 1/2 cups sharp cheddar cheese, grated
1/2 cup Parmesan cheese, grated
2 tablespoons fresh chives, chopped (for garnish)

Directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Place the peeled and cubed potatoes in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender.

While the potatoes are cooking, in a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, but do not let it brown. Pour in the heavy cream and whole milk into the saucepan with the melted butter and garlic. Heat the mixture until it’s hot but not boiling. Stir in the salt, black pepper, and dried thyme (if using). Remove it from the heat.

Once the potatoes are tender, drain them thoroughly and return them to the pot. Pour the hot cream and butter mixture over the cooked potatoes. Mash the potatoes with a potato masher until they are smooth and creamy. Adjust the seasoning with additional salt and pepper if needed. Stir in 1 cup of grated cheddar cheese and 1/4 cup of grated Parmesan cheese into the mashed potatoes. Mix until the cheese is fully melted and incorporated into the potatoes.

Transfer the creamy mashed potatoes to the prepared circular baking dish, spreading them evenly. On your top layer, please the mandolin potatoes in a beautiful circular arrangement. Sprinkle the remaining cheddar and Parmesan cheese over the top of the potatoes, creating a cheesy layer.

Bake the scalloped mashed potatoes in the preheated oven for about 25-30 minutes or until the top is golden brown and the edges are bubbly. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh chives.

Vegan Creamed Spinach

Creamed spinach is a classic side dish that’s often made with dairy, but it kind of defeats the purpose of a healthy vegetable. That’s why this holiday dinner recipe uses cashews and nutritional yeast to create a rich and creamy sauce without any cream. With the cashews, it’s also packed with protein in addition to the nutrients of the spinach.

Ingredients

For the cream sauce:

1 cup raw cashews, soaked in hot water for 1 hour (or overnight in cold water)
1 cup unsweetened almond milk (or any plant-based milk of your choice)
2 tablespoons nutritional yeast
2 cloves garlic, minced
1 teaspoon olive oil (optional)
1/4 teaspoon nutmeg
Salt and pepper to taste

For the spinach:

1 pound fresh spinach, washed and trimmed
1 small onion, finely chopped
2 tablespoons vegan butter or olive oil
Salt and pepper to taste

Directions

First, prepare the cashews by draining and rinsing the soaked cashews. They should be soft after soaking. Next, in a blender, combine the soaked cashews, almond milk, nutritional yeast, minced garlic, olive oil (if using), nutmeg, salt, and pepper. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning as needed. Set the sauce aside.

In a large skillet or pan, heat the vegan butter or olive oil over medium heat. Add the finely chopped onion and sauté for about 3-5 minutes until the onion becomes translucent and soft. Add the washed and trimmed spinach to the skillet. You may need to add it in batches, as it will wilt down. Stir the spinach frequently and cook until it’s just wilted, about 2-3 minutes. Don’t overcook because you want retain the nutrients. Make sure it’s still a beautiful bright green color. Season the spinach with nutmeg,  a pinch of salt and pepper while cooking.

Pour the creamy cashew sauce and the cooked spinach into your Vitamix and blend well. Return the creamed spinach to the pot. Continue to cook over low heat for an additional 2-3 minutes, allowing the flavors to meld and heat through. Remove the spinach from heat and transfer it to a serving dish. Serve hot as a side dish or over cooked rice, pasta, or quinoa for a complete meal.

Other Holiday Dinner Recipes + Articles You’ll Like

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Holiday Traditions Around the World 
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