70 Christmas Lunch Ideas for a Delicious Holiday Gathering

Planning a midday feast on December 25 can feel like conducting an orchestra of flavors, textures, and traditions. To help you create a spread that makes every guest smile, here are seventy dishes that range from classic roasts to fresh salads and festive sweets. Mix and match as you please—there’s something here for meat-lovers, seafood fans, vegetarians, and the folks who only show up for dessert. Happy cooking, and may your table be merry.

1. Roast Turkey with Herb Butter

Nothing says “holiday” quite like a juicy turkey brushed with herb butter. Use a mixture of softened butter, thyme, sage, and lemon zest, sliding it under the skin for maximum flavor. Roast until the meat reaches 165°F, then let it rest so the juices redistribute before carving.

2. Honey-Glazed Ham

A spiral-cut ham baked with honey, brown sugar, and a dash of mustard offers salty-sweet perfection. Baste every 20 minutes for a lacquered finish. Leftovers make stellar sandwiches the next day.

3. Prime Rib Roast

This show-stopping beef cut turns lunch into a celebration. Season generously, start with a high-heat sear, then finish low and slow until it hits your preferred doneness. Serve with a simple horseradish cream for contrast.

4. Herb-Roasted Chicken

If turkey feels too large, a whole chicken can be just right. Stuff the cavity with lemon halves and fresh herbs, then roast until the skin crackles. Spoon pan juices over the bird before serving.

5. Slow-Cooked Brisket

Cook brisket low and slow with onions, garlic, and red wine until it practically falls apart. The long braise yields deep flavor without constant attention. Pair with mashed potatoes to catch every drop of sauce.

6. Salmon en Croûte

This elegant dish wraps seasoned salmon and herbed spinach in puff pastry for a flaky surprise. Brush the top with egg wash to achieve a glossy finish. Slice tableside for dramatic effect.

7. Maple-Glazed Pork Loin

A sweet maple-and-mustard glaze keeps pork moist while adding a hint of caramel. Roast until just pink in the center, then tent with foil for a short rest. The pan juices double as an easy sauce.

8. Crown of Lamb with Rosemary

For a regal centerpiece, tie two racks into a circle, season well, and roast until medium-rare. Allow it to stand for ten minutes before slicing between the bones. Mint jelly on the side keeps tradition alive.

9. Garlic Butter Shrimp Skillet

Quick-cooking shrimp bathed in garlic butter bring seafood flair without fuss. Finish with a squeeze of lemon for brightness. Provide crusty bread to mop up every last drop.

10. Lemon Dill Baked Cod

Cod holds up beautifully to gentle oven heat. A topping of dill, lemon zest, and olive oil keeps the fish moist and fragrant. It’s light enough to serve beside richer mains.

11. Mushroom Wellington

Portobellos and earthy mushroom duxelles replace beef in this meat-free classic. Brush pastry with plant-based milk for a golden crust. Carnivores will ask for seconds, guaranteed.

12. Festive Nut Roast

Walnuts, cashews, and lentils create a protein-rich centerpiece for vegetarians. A cranberry glaze adds holiday color and tang. Bake until firm, then slice thick for serving.

13. Butternut Squash Lasagna

Swap tomato sauce for roasted squash purée and sage to give lasagna a seasonal twist. Use no-boil noodles to save time. The sweet-savory combo pairs well with robust reds.

14. Spinach & Feta Puff Pastry Parcels

These handheld bites echo Greek spanakopita but in a holiday-friendly shape. Frozen puff pastry keeps prep simple. Serve warm while the cheese is still gooey.

15. Cranberry-Orange Cocktail Meatballs

Turkey or beef meatballs simmer in a tangy sauce made from cranberry jelly, orange zest, and a splash of soy. The sticky glaze delivers sweet, tart, and savory notes. Keep them warm in a slow cooker during the party.

16. Turkey & Cranberry Sliders

Layer leftover roast turkey with sharp cheddar and homemade cranberry sauce on soft rolls. A quick toast in the oven melts the cheese. They vanish faster than you can stack them.

17. Pigs in Blankets

Mini sausages wrapped in pastry or bacon are a timeless British side. Brush with maple syrup before baking for extra sheen. Provide mustard or cranberry dip for dunking.

18. Sage & Onion Stuffing

Cubed bread, sautéed onions, and fresh sage soak up stock and butter for classic flavor. Bake until the top turns crispy. Perfect inside the bird or in a separate dish.

19. Chestnut & Apricot Stuffing

Sweet dried apricots and earthy chestnuts give stuffing a gourmet twist. Use vegetable stock for a vegetarian version. The chewy-crunchy contrast is delightful.

20. Classic Bread Dressing

Day-old white bread absorbs butter, celery, and poultry seasoning like a sponge. Moisten with turkey drippings for extra richness. Bake until the center is set but not soggy.

21. Yorkshire Puddings

Equal parts eggs, milk, and flour yield popovers that beg to be filled with gravy. Heat the fat in the tin until smoking before adding batter. Serve straight from the oven for maximum rise.

22. Garlic Mashed Potatoes

Simmer whole garlic cloves with the potatoes so they soften and mellow. Whip with warm cream and plenty of butter until silky. They’re the ultimate gravy carrier.

23. Dauphinoise Potatoes

Thin potato rounds baked with cream, garlic, and Gruyère create rich, cheesy layers. A mandoline guarantees even slices. Let it rest ten minutes before cutting to keep layers intact.

24. Roasted Sweet Potato Wedges

Toss wedges with olive oil and smoked paprika for color and flavor. Roast until caramelized, flipping once for even browning. A drizzle of lime juice wakes them up right before serving.

25. Brussels Sprouts with Bacon

Halved sprouts roast in bacon fat until their edges crisp. Finish with a splash of balsamic for tang. Even skeptics find them irresistible.

26. Honey-Roasted Carrots & Parsnips

Root vegetables tossed in honey and olive oil develop a candy-like finish in the oven. Fresh thyme keeps sweetness in check. Serve warm or at room temperature.

27. Green Beans Almondine

Quick-blanch green beans, then sauté in butter until tender-crisp. Toasted almonds add nutty crunch. A squeeze of lemon ties it all together.

28. Creamed Spinach Gratin

Sauté spinach with garlic, fold into béchamel, then blanket with Parmesan crumbs. Bake until the top browns. Rich yet green, it balances heavier meats.

29. Cauliflower Cheese

Blanch florets before smothering them in a sharp cheese sauce. Grill for a few minutes to blister the surface. Kids usually ask for seconds.

30. Maple-Roasted Root Vegetables

Chunky beets, carrots, and rutabaga caramelize together under a light maple glaze. Rosemary sprigs perfume the whole pan. They look as colorful as they taste.

31. Homemade Cranberry Sauce

Simmer fresh cranberries with orange juice and a cinnamon stick until the berries pop. The sauce thickens as it cools. Make it a day ahead to save stove space.

32. Red Wine Gravy

Deglaze the roasting pan with red wine and stock, then whisk in a butter-flour roux. Simmer until velvety. Its bold flavor stands up to beef and lamb.

33. Turkey Giblet Gravy

Simmer neck and giblets with veggies for a rich stock while the bird roasts. Thicken with flour and pan drippings. Strain or keep the meat pieces for extra texture.

34. Horseradish Cream Sauce

Fold prepared horseradish into whipped cream and sour cream for a cool, spicy accompaniment. Chill at least one hour so flavors meld. Essential alongside prime rib.

35. Honey-Mustard Sauce

Equal parts Dijon, whole-grain mustard, and honey create a balanced dip. Thin with a splash of apple cider vinegar. Delicious with ham or veggie crudités.

36. Soft Dinner Rolls

Enriched dough with milk and butter yields pillowy rolls that stay tender. Brush tops with melted butter straight from the oven. They disappear in minutes.

37. Cheese & Chive Scones

Sharp cheddar and fresh chives turn ordinary scones into savory delights. Bake until lightly browned and serve warm. Ideal with soups or salads.

38. Jalapeño Cornbread

Cornmeal batter dotted with jalapeño and cheddar bakes up moist yet crumbly. Honey butter on top adds a sweet kick. Great alongside chili or brisket.

39. Winter Citrus Salad

Bright citrus rounds cut through the richness of a heavy meal. A light honey-lime dressing ties flavors together. Sprinkle with pomegranate seeds for sparkle.

40. Pear, Pomegranate & Arugula Salad

Peppery greens meet sweet fruit and salty cheese for a balanced bite. Toss with a simple balsamic vinaigrette right before serving. It’s as pretty as it is tasty.

41. Kale & Cranberry Slaw

Massage kale with lemon juice to soften, then fold in cranberries and crunchy seeds. A yogurt-based dressing keeps it light. This slaw holds up well on a buffet.

42. Beet & Goat Cheese Salad

Earthy beets balance tangy goat cheese and crunchy nuts. A drizzle of orange vinaigrette brightens each forkful. Serve chilled for contrast to warm mains.

43. Caprese Skewers

These bite-size stacks bring summertime flavors to winter gatherings. Use tricolor tomatoes for extra cheer. A touch of balsamic glaze finishes them beautifully.

44. Smoked Salmon Blinis

Soft mini pancakes carry silky salmon and a dab of herbed cream. Assemble just before serving to keep textures fresh. They pair well with sparkling wine.

45. Deviled Eggs with Paprika

Hard-boiled eggs filled with mustardy yolk mixture are always a hit. Swap regular mayo for aioli if you like extra garlic. A sprinkle of smoked paprika adds color and flavor.

46. Fig & Prosciutto Crostini

Sweet jam offsets the salty cured meat for a sophisticated nibble. Finish with cracked pepper and a drizzle of olive oil. Serve at room temperature for convenience.

47. Cranberry Brie Tartlets

Puff pastry cups cradle creamy Brie and tart cranberries for a two-bite treat. Bake until cheese just melts. They taste best warm but hold up on a platter.

48. Spinach & Artichoke Dip

Cream cheese, sour cream, and Parmesan unite leafy spinach and chopped artichokes. Bake until golden spots form on top. Offer carrot sticks and crackers for scooping.

49. Baked Camembert with Rosemary

Score the rind, tuck in rosemary, and bake until molten. Serve with crusty bread and pear slices. It vanishes almost instantly.

50. Classic Shrimp Cocktail

Chill poached shrimp in an ice bath to keep them snappy. A tangy sauce of ketchup, horseradish, and lemon completes the retro vibe. Keep everything on ice for food safety.

51. Charcuterie Board

Cured meats like salami, coppa, and pâté offer savory variety. Scatter cornichons and grainy mustard for balance. Fill gaps with nuts or dried fruit for color.

52. Cheese Board with Seasonal Fruit

Choose a mix of soft, hard, and blue cheeses to please every palate. Fresh figs, grapes, and a drizzle of honey keep things festive. Remember cheese tastes best at room temperature.

53. Mulled Wine

Simmer red wine with cloves, cinnamon, and citrus slices until fragrant. Do not boil, or the alcohol will evaporate. Keep it warm in a slow cooker for self-service.

54. Sparkling Cranberry Punch

Combine cranberry juice, ginger ale, and a splash of orange liqueur for adults. For a family version, swap soda water for the booze. The color alone feels celebratory.

55. Classic Eggnog

Whisk egg yolks, sugar, milk, and cream, then temper gently until thickened. Spike with rum or bourbon if desired. Chill well and serve with freshly grated nutmeg.

56. Hot Spiced Apple Cider

Warm apple cider with whole spices and citrus peels until aromatic. Keep it on low heat so flavors meld. Add a splash of dark rum for a cozy twist.

57. Gingerbread Cookies

Molasses and spices give these cookies their signature bite. Use different cutters for variety. Decorating doubles as a fun family activity.

58. Peppermint Bark Brownies

Rich brownies get festive with a layer of melted white chocolate and peppermint shards. Chill before slicing for clean edges. They freeze well, too.

59. Mince Pies

Sweet mincemeat of dried fruit and spices fills buttery pastry shells. Serve slightly warm with a dollop of whipped cream. They channel British Christmas markets in every bite.

60. Bûche de Noël (Yule Log Cake)

This French classic combines light sponge with chocolate buttercream. Use a fork to create bark-like ridges. A few meringue mushrooms add whimsy.

61. Panettone Bread Pudding

Cube leftover panettone and soak it in a vanilla custard. Bake until puffed and lightly browned. Finish with a splash of amaretto sauce.

62. Stollen Slices

German stollen studded with dried fruit and citrus peel makes a fragrant addition to the dessert tray. Toast lightly to revive its aroma. Butter each slice if you like extra richness.

63. Fruitcake Bites

Instead of hefty loaves, bake fruitcake in a sheet pan and cut into small squares. A quick apricot glaze keeps them moist. Even skeptics find them approachable in miniature form.

64. Sticky Toffee Pudding

Soft date cake meets buttery caramel sauce for indulgent comfort. Serve individual portions straight from the oven. A scoop of ice cream balances the sweetness.

65. Chocolate Hazelnut Truffles

Blend melted chocolate with cream and hazelnut spread, chill, then roll into balls. Coat in cocoa, chopped nuts, or powdered sugar. They keep well in the fridge for gifting.

66. Cranberry Orange Muffins

Tart cranberries burst against sweet orange-scented batter. Bake these the morning of for a fragrant kitchen. They double as breakfast for overnight guests.

67. Cinnamon Roll Wreath

Shape cinnamon-sugar dough into a ring, slice partway, and twist sections for a star effect. Bake until golden and drizzle with vanilla glaze. It makes a striking centerpiece for brunch.

68. Sugar Cookie Decorating Station

Set out unfrosted cookies, piping bags, and decorations so guests can unleash creativity. Cover the table with parchment for quick cleanup. The activity entertains kids while adults mingle.

69. Chocolate Fondue Fountain

Warm chocolate keeps flowing so everyone can dip strawberries, pretzels, or pound cake. Stir in a bit of cream for silky texture. Remember to replenish skewers throughout the meal.

70. After-Dinner Coffee & Biscotti

Finish the feast with fresh-brewed coffee and crunchy biscotti for dunking. Offer both decaf and regular to suit all guests. It’s a gentle wind-down after an abundant lunch.