Christmas in the United States tastes like tradition, comfort, and a little friendly debate about whose family recipe is best.
You will spot regional favorites and national icons side by side, each carrying memories of holiday kitchens and full tables.
As you browse this list, imagine the aromas, textures, and stories behind each dish.
You might discover a new favorite or feel inspired to revive a classic on your own table.
Roast Turkey
Roast turkey shows up on Christmas like an old friend, dependable and grand enough to anchor a crowded table. You can season it simply with salt, pepper, and butter, or tuck herbs like sage and thyme under the skin for extra aroma. The payoff is that dramatic first carve, juices running and plates ready for generous slices.
Plenty of families borrow techniques from Thanksgiving, but Christmas gives permission to tweak. Try a dry brine days ahead to keep the meat moist, or brush maple butter on the skin to encourage deep color. If you worry about timing, spatchcocking speeds the roast and evens the cook so white and dark meat finish together.
Sidekicks make the bird shine. Classic giblet gravy, tart cranberry sauce, and stuffing with celery and onion turn each bite into a holiday chorus. Leftovers are half the fun, destined for sandwiches with pickles or quick turkey pot pies that stretch the celebration.
Regional touches keep it interesting across the country. In the South, a Cajun rub adds cayenne warmth, while on the West Coast, citrus and fennel brighten the profile. A Midwestern table might serve it alongside green bean casserole and fluffy dinner rolls that soak up every drop.
Do not skip the rest after roasting. Tent the turkey with foil and give it at least 20 to 30 minutes, which lets juices settle so slices stay succulent. Use a thermometer as your guide, pulling the breast at 160 degrees and letting carryover do the rest.
Small gatherings can still get the turkey experience without tackling a whole bird. Consider roasting just a bone in breast or confiting legs for pull apart richness. However you scale it, the familiar aroma wafting from the oven turns the house into a Christmas postcard, the kind that makes everyone wander into the kitchen and ask if it is time to eat yet.
Honey-Baked Ham
Honey baked ham is holiday hospitality in edible form, sweet and savory with a lacquered crust that crackles under the knife. The spiral cut makes serving easy, so you can usher guests toward seconds without wrestling the roast. That shimmering glaze is the showpiece, catching candlelight and promising caramel edges.
You can buy a pre cooked ham and still make it feel personal. Warm it low and slow, then paint on layers of honey, brown sugar, Dijon, and a touch of apple cider to build shine. Ground cloves and cinnamon lend nostalgic perfume without overwhelming the pork.
The magic lives in texture contrast. A sticky, glassy exterior gives way to tender, salty slices that land perfectly next to scalloped potatoes or green beans. Leftovers are a bonus, destined for breakfast biscuits, omelets, or a pot of comforting split pea soup.
Regional spins are fun to try. In the Midwest, orange marmalade folds into the glaze for citrus brightness, while Southern cooks might add sorghum or a splash of cola. On the coasts, you may see ginger and soy for subtle holiday fusion that still tastes at home.
Practical tips make the difference. Score the fat in a crosshatch so the glaze clings and caramelizes, and tent it to prevent drying. A final, quick blast of heat or a broiler kiss builds that glassy top without toughening the meat.
When company fills the kitchen, ham turns into a station complete with mustard, chutney, and fluffy dinner rolls. People can craft mini sandwiches as they mingle, plate in one hand, laughter in the other. By the time dessert arrives, you will feel grateful for a main that offered ease, abundance, and the kind of nostalgic flavor that makes Christmas feel wonderfully familiar.
Prime Rib
Prime rib is the holiday flex, a centerpiece that whispers celebration without needing much decoration. The fat cap bastes the meat as it roasts, giving you a crusty exterior and blushing slices inside. Each cut feels indulgent, especially dipped in pan jus or swiped through horseradish cream.
Success is all about temperature and patience. Salt it a day or two ahead so the seasoning penetrates, then roast low until just shy of your target doneness. A hot finish or reverse sear crisps the crust and leaves the inside tender, pink, and drama ready.
There is room for personality. A garlic herb paste with rosemary, thyme, and black pepper brings steakhouse swagger, while a coffee rub adds subtle bitterness that balances richness. If you prefer classic, keep it simple and let beefiness speak for itself.
Pairings can make the plate sing. Yorkshire pudding soaks up juices, creamy mashed potatoes offer comfort, and charred Brussels sprouts add needed bite. A bright salad with lemony greens helps reset your palate between decadent bites.
Plan for the crowd you have. A three bone roast suits a small group, while five bones crown a full table; always use a thermometer rather than guessing. Rest it generously so juices redistribute, then slice along the bones for picture perfect slabs.
Leftovers are not a letdown. Thin slices pile onto crusty rolls with horseradish, or you can turn trimmings into a quick ramen broth with ginger and scallions. Prime rib earns its place on Christmas because it delivers spectacle and comfort in tandem, reminding everyone that a well timed roast can make a winter evening feel downright radiant.
Stuffing (or Dressing)
Stuffing, or dressing depending on where you live, is the savory quilt that stitches the meal together. Cubes of bread soak up butter, broth, and drippings, then bake into a crunchy topped, custardy middle that feels like home. Celery, onion, and sage create that unmistakable holiday aroma.
There is no single right version, and that is the charm. You might add sausage and fennel for richness, or keep it vegetarian with mushrooms and leeks. Cornbread dressing brings Southern sweetness, while sourdough stuffing offers tangy bite and sturdy texture.
Technique matters more than strict rules. Dry the bread well so it can absorb flavor without turning mushy, and season assertively because bland stuffing disappoints. Aim for a mixture that clumps when pressed but does not weep liquid, then bake until the top crackles.
Baking inside the bird gives deep flavor but risks uneven temperatures. Many cooks opt for a buttered dish, sometimes adding a quick drizzle of pan drippings right before serving. If you love extra crunch, spread a thin layer over a larger pan to maximize golden edges.
Add-ins tell family stories. Dried cranberries or apples bring gentle sweetness, walnuts add snap, and oysters nod to coastal traditions. A handful of parsley or scallions at the end brightens everything and keeps it from feeling heavy.
Leftovers deserve a plan. Press scoops into patties and crisp them in a skillet for breakfast, or tuck layers into a turkey sandwich with gravy. No matter the variation, stuffing holds the spirit of Christmas at the table, welcoming every accent and preference while delivering the comfort you crave.
Mashed Potatoes
Mashed potatoes are the pillow soft foundation that lets every other dish show off. They carry gravy like a dream and add soothing warmth to rich roasts. The best versions balance butter, cream, and salt with potato flavor that still shines.
Choosing the right potato makes all the difference. Russets whip into airy clouds, while Yukon Golds give a naturally buttery taste and velvety texture. You can boil whole, peel after, and rice them for lump free results that never turn gluey.
Gentle handling is your friend. Warm the dairy so the mash stays hot, and fold rather than beat to protect fluffiness. Salt in stages, tasting often, because perfectly seasoned potatoes elevate the entire plate.
There is room for riffs if you want surprise. Roasted garlic melts into sweetness, tangy sour cream adds lift, and grated Parmesan brings savory depth. For a lighter take, olive oil and chicken stock provide silk without heavy richness.
Make ahead is possible with a few tricks. Stir in extra cream and dot with butter, then warm in a covered dish; a final splash of hot milk revives them right before serving. Keep them in a preheated slow cooker if the oven is busy with roasts and pies.
Leftovers become their own treat. Pan fried potato cakes crisp on the outside and stay creamy inside, begging for a dollop of sour cream. When the table fills with laughter and clinking glasses, a generous spoonful of mashed potatoes is the quiet reassurance that everything about Christmas dinner will be alright.
Gravy
Gravy is the glue that turns a plate into a unified meal. One pour ties turkey, stuffing, and potatoes together with savory depth. When it is glossy and seasoned just right, forks move faster and sighs of relief ripple around the table.
Start with drippings if you have them. Skim some fat, whisk it with flour to make a roux, then add stock in stages to build silky body. Cook it long enough to remove raw flour taste and adjust thickness to your preference.
Seasoning is where good becomes great. Salt should be balanced by black pepper, and a splash of sherry or apple cider adds brightness without shouting. Fresh thyme or a bay leaf infuses aroma that feels quietly celebratory.
Lumps happen, so no stress. A quick whisk through a fine sieve smooths everything, and a knob of butter at the end adds shine. If it gets too salty, rescue it with unseasoned stock or a spoon of mashed potatoes to mellow intensity.
Vegetarian gravy deserves attention too. Roast mushrooms and onions for smoky depth, then blend with vegetable stock and soy sauce for body and color. The result still brings holiday comfort and hugs every side on the plate.
Make more than you think you need. Gravy disappears fast over biscuits the next morning or in a cozy leftovers bowl. When guests reach for seconds, you will feel glad the sauceboat is full, because nothing says Christmas comfort like that warm, savory stream.
Green Bean Casserole
Green bean casserole is the retro classic that refuses to fade away. Tender beans, creamy sauce, and those crunchy fried onions create a trio of textures that feels like pure holiday nostalgia. It slides onto the plate beside turkey or ham and never looks out of place.
You can go straight for the classic version and no one will complain. Or make a from scratch update with sautéed mushrooms, garlic, and a quick béchamel enriched with stock. Blanch the beans until crisp tender so they keep color and snap after baking.
Onions are the crown. Store bought crisps are convenient and beloved, but homemade shallot rings dusted in flour and fried golden take it over the top. Scatter extra on the table because people steal them like snacks.
Seasoning brings balance to the richness. A splash of soy sauce or Worcestershire adds savory depth, while lemon zest keeps the flavors lively. Nutmeg whispers in the background, giving a subtle aroma that feels wintry and warm.
Make ahead strategy saves oven space. Assemble earlier in the day and hold the onion topping until the final bake so it stays crunchy. If you need the oven for the roast, reheat gently while guests pour drinks and swap stories.
Even skeptics end up scooping seconds. The dish is proof that simple ingredients can be transformed into a crowd pleaser with just the right textures. On Christmas, comfort like this matters, and green bean casserole shows up with a smile every time.
Sweet Potato Casserole
Sweet potato casserole walks the sweet savory line with confidence. Silky orange mash hums with cinnamon and nutmeg, while brown sugar and butter make it taste like dessert that wandered onto the dinner plate. The topping tells your style, whether melty marshmallows or a buttery pecan streusel.
Roasting the potatoes first concentrates flavor and avoids watery mash. Whip them with a splash of cream, vanilla, and salt to sharpen the sweetness. Eggs add structure so the casserole sets softly and slices neatly.
There is no single right topping, so have fun. Marshmallows bring campfire vibes that kids adore, while pecans deliver toasty crunch for grown up balance. Sometimes you will see a half and half pan to keep peace at a lively table.
Spices do the heavy lifting. A pinch of ginger or allspice deepens the profile, and orange zest brightens everything with winter sunshine. If you prefer less sweetness, cut the sugar and lean into butter and salt for a more savory approach.
Make ahead works beautifully. Bake it off until almost done, refrigerate, and finish with the topping just before dinner so it emerges hot and fragrant. It pairs with ham, roast turkey, or prime rib without getting lost.
Leftovers transform into breakfast. Crisp squares in a skillet and top with yogurt and maple, or fold spoonfuls into waffle batter for a festive morning. However you serve it, sweet potato casserole brings cozy Southern charm to Christmas and convinces even skeptics that a little sweetness belongs on the main plate.
Cranberry Sauce
Cranberry sauce is the tart spark that wakes up a heavy plate. Its jewel toned color looks like holiday decor you can eat, and the bright acidity cuts through rich meats and buttery sides. Whether you love homemade or proudly slice the canned ridges, it belongs at Christmas.
Making it from scratch is surprisingly simple. Simmer fresh or frozen cranberries with sugar and water until they pop, then finish with orange zest and a pinch of salt. A cinnamon stick or clove brings cozy spice that smells like the season.
Texture comes down to preference. Leave it chunky for rustic appeal or strain it into a silky gel for a glossy finish. If it gets too thick, loosen with a splash of juice, and do not be afraid of a little bitterness that keeps it lively.
Regional tweaks add personality. In New England, you might find maple syrup as the sweetener, while on the West Coast, pomegranate or Pinot Noir sneaks into the pot. Southern cooks sometimes stir in pecans for crunch and a nod to local harvests.
Leftovers refuse to be boring. Spread on toasted rolls with turkey and stuffing, whisk into vinaigrettes for winter salads, or swirl into yogurt for a quick treat. A spoonful on a cheese board with brie or sharp cheddar disappears fast.
Best of all, cranberry sauce can be made days ahead and tucked into the fridge. It frees oven space and allows flavors to bloom. When that tart sweetness hits your tongue on Christmas Day, the whole meal feels brighter and more balanced.
Dinner Rolls or Biscuits
Rolls and biscuits are the quiet MVPs, the bread basket that keeps hands busy and plates tidy. A soft roll soaks up gravy like a sponge, while a flaky biscuit opens in steamy layers waiting for butter. Everyone reaches for them without thinking, then reaches again.
Yeast rolls bring pillowy comfort. Knead until smooth, let them rise until puffy, and brush with melted butter for tender crusts. If time is tight, a simple parker house shape or pull apart pan delivers drama with minimal fuss.
Biscuits play by different rules. Keep ingredients cold, handle the dough lightly, and fold for visible layers that puff tall in the oven. Buttermilk supplies tang that balances all the richness elsewhere on the table.
Regional preferences add charm. In the South, cathead biscuits arrive huge and craggy; in the Midwest, cloverleaf rolls feel nostalgic. On the coasts, you might spot herb flecked focaccia sharing space with buttered rounds.
Make ahead helps on a busy day. Par bake rolls and freeze, or cut biscuits and freeze raw to bake straight from frozen. Warm bread scent drifting through the house makes the holidays feel officially underway.
Do not forget the extras. Honey, jam, and salted butter create mini tasting moments between bites of ham and casserole. When people ask for another basket, you will be glad you made more, because at Christmas nothing disappears faster than warm bread and good butter.
Macaroni and Cheese
Macaroni and cheese is pure holiday comfort, a golden casserole that pulls like a cheese commercial. Baked versions rule the Christmas table, with sharp cheddar and a breadcrumb crust that shatters under the spoon. It bridges generations, making kids eyes light up and adults smile.
Start with a sturdy cheese sauce. Make a roux, whisk in warm milk, and melt a blend of cheddar, Gruyere, and a bit of American for silk. Season assertively with salt, mustard powder, and black pepper so the pasta does not mute the flavor.
Texture is everything. Cook pasta shy of al dente so it finishes in the oven, and add a splash of starchy water to keep it saucy. A topping of buttered crumbs or crushed crackers gives crunch that contrasts with the creamy interior.
Regional and cultural traditions shape the pan. In Southern and African American homes, baked mac often sets firm with eggs and evaporated milk, slicing into squares. Other versions stay spoonable, dripping with molten cheese that strings from bowl to bowl.
Make ahead is friendly here. Assemble, chill, and bake before dinner, or rewarm gently with a little extra milk. Stir in roasted broccoli or ham if leftovers are lingering, though purists may prefer the classic.
When the table is loaded with roasts and rich sides, mac and cheese still finds space because it delivers joy. One scoop, then another, and conversation gets louder in the nicest way. That is the magic of a bubbling, cheesy casserole on a cold December night.
Cornbread
Cornbread brings warm, rustic comfort to Christmas, especially across the South. Baked in a hot cast iron skillet, it develops a toasty crust that contrasts with a tender crumb inside. A swipe of honey butter turns a simple square into a small celebration.
Recipes vary with personal loyalties. Some lean savory with stone ground cornmeal and bacon drippings, while others add a whisper of sugar for balance. Buttermilk provides tang and helps the crumb stay moist without turning cakey.
Technique sets the tone. Preheating the skillet with fat creates that signature sizzle and crunchy edge, and resting the batter briefly hydrates the cornmeal. Do not overmix or you will lose the airy lift you want.
Regional debates pop up with a smile. In parts of the South, sugar is frowned upon, while elsewhere a little sweetness is welcome. Jalapeños, cheddar, or corn kernels sometimes sneak in, making the bread feel festive and hearty.
Serving options are versatile. Slice generous wedges for sopping gravy, crumble pieces over bowls of greens and potlikker, or make stuffing with cornbread for deeper corn flavor. It pairs beautifully with ham and barbecue glazed vegetables on mixed tradition tables.
Leftovers never go to waste. Warm slices in a skillet, or cube and toast for crunchy croutons on winter salads. When the basket returns empty, you will understand why cornbread keeps its seat at so many American Christmas gatherings year after year.
Roasted Vegetables
Roasted vegetables bring color and balance to a rich Christmas spread. Caramelized edges and tender centers offer sweetness that plays well with savory meats. A simple toss in olive oil, salt, and pepper transforms humble produce into something worthy of the big day.
Mix and match what looks best. Brussels sprouts, carrots, parsnips, and squash are seasonal standouts, while red onions and fennel add perfume. Cut everything to similar sizes so they cook evenly and char at the same pace.
High heat is your friend. Give veggies room on the sheet so they roast rather than steam, and flip once for even browning. A final shower of flaky salt and a squeeze of lemon revive flavors right before serving.
Layered seasoning makes them special. Whole garlic cloves soften into spreadable sweetness, rosemary and thyme lend woodsy notes, and smoked paprika adds warmth. A spoon of maple or balsamic creates glossy glaze without overwhelming the natural character.
Make ahead strategy helps a busy kitchen. Par roast until nearly done, then finish just before dinner to restore crisp edges. Leftovers slide into grain bowls or frittatas, stretching the holiday goodness into the week.
When the table leans heavy, these vegetables keep the meal lively and bright. Guests who promised to take only a little often come back for more. That rainbow on the platter reminds everyone that simple techniques can deliver the kind of flavor that feels like care.
Deviled Eggs
Deviled eggs show up early and disappear fast. They are bite size, creamy, and politely portable, making them ideal for busy holiday rooms. A sprinkle of paprika and a little chive confetti gives them instant cheer.
Perfect texture starts with the eggs. Steam or pressure cook for easy peeling, then mash yolks with mayo, Dijon, and a touch of vinegar for lift. Salt carefully and add a tiny pinch of sugar to round the edges.
There is joy in the details. Pipe the filling for clean swirls, and wipe the spoon between scoops if you are going rustic. Keep a plate chilling so they stay perky and safe while guests circle the table.
Flavor variations keep the platter interesting. Pickle juice adds twang, smoked paprika whispers barbecue, and minced dill pickles bring crunch. In some regions, a dusting of Old Bay or a tiny crab flake nods to coastal traditions.
Make ahead to save time. Prep components a day early and assemble shortly before serving, or fill and cover tightly to prevent drying. A little extra filling goes a long way for last minute top offs after taste testing.
Do not be surprised when people hover near the plate. Deviled eggs might not be flashy, but they deliver comfort and familiarity that feel like a holiday handshake. By the time the main course arrives, the platter is usually just a memory and a few paprika flecks.
Christmas Cookies
Christmas cookies are edible tradition, decorated with color and care that turns kitchens into art studios. Sugar cookies get royal icing snowflakes, gingerbread smells like molasses and spice, and spritz cookies press into cheerful shapes. Platters become gifts, tradeable, and a sweet excuse to gather.
Baking days unfold like rituals. Chill the dough, roll evenly, and bake just until edges hint at gold. Royal icing rewards patience, while buttercream keeps things soft and nostalgic.
Flavors can travel across regions and families. Cardamom might mingle with cinnamon thanks to Scandinavian roots, while Italian American homes add pizzelles and anisette knots. Peanut butter blossoms crown themselves with chocolate kisses and never last long.
Organization helps you enjoy the fun. Mix doughs ahead and freeze, assemble decorating stations, and set up racks for drying. Hot cocoa or coffee nearby turns it into a cozy workshop that stretches into the evening.
Packaging is part of the joy. Tins lined with parchment protect delicate edges, and ribbon tied boxes carry small thank yous to neighbors. A little label with flavors keeps allergies in mind and adds a personal touch.
When the oven finally rests, you will be left with a mosaic of color and memories. Share plates at the office, swap with friends, or keep a hidden stash for late night nibbling. Cookies make Christmas feel playful and generous, one bite at a time.
Pumpkin Pie
Pumpkin pie bridges Thanksgiving and Christmas with silky warmth. The custard carries cinnamon, ginger, and nutmeg in a balance that feels both cozy and clear. A crisp crust provides contrast and a sturdy handle for whipped cream clouds.
Good pie starts with good pumpkin. Roast your own or choose canned puree labeled 100 percent pumpkin for reliable texture. Blind bake the crust to prevent soggy bottoms and keep layers distinct.
Spices should support, not shout. A pinch of clove goes a long way, and a little black pepper can sharpen the finish. Brown sugar and evaporated milk lend body without heaviness, keeping slices clean and custardy.
Technique keeps it smooth. Strain the filling if you want silk, and bake until the center quivers like gentle Jell O. Cool slowly to avoid cracks, then chill if you prefer clean, tidy cuts for serving.
Variations add interest without breaking tradition. Maple syrup deepens the sweetness, while a gingersnap crumb crust brings snap and spice. Some add a splash of bourbon for warmth that feels festive yet subtle.
Leftover slices are breakfast waiting to happen. A skillet warm and a spoon of yogurt make it feel new, or freeze wedges for January comfort. Pumpkin pie earns its spot on Christmas tables because it tastes like continuity, the kind you appreciate with each calm, fragrant bite.
Pecan Pie
Pecan pie brings deep caramel sweetness and toasty crunch, a Southern favorite that glows on Christmas dessert tables. The filling, built from corn syrup or golden syrup, brown sugar, and butter, bakes into a glossy custard. Each bite balances nutty texture with butterscotch richness.
Quality pecans matter, so toast them lightly before baking for a fuller flavor. Arrange some halves on top for beauty and chop the rest for an even distribution. A pinch of salt and a dash of vanilla keep the sweetness from feeling heavy.
Crust deserves attention. A well chilled, flaky shell stands up to the syrupy filling and slices clean. Blind baking helps if your kitchen runs cool and dough tends to sag.
There are beloved twists across regions. Bourbon adds complexity and a whisper of holiday cheer, while dark chocolate chunks melt into ribbons that temper sweetness. Maple syrup can replace some corn syrup for depth and a softer finish.
Timing is key. Bake until the edges are set and the center still wobbles slightly, then cool completely for tidy slices. If it overbakes, the texture turns tough, so trust the wobble and let carryover finish the job.
Pecan pie pairs beautifully with unsweetened whipped cream or a scoop of vanilla ice cream. Leftovers hold well and make enviable late night snacks with black coffee. On a crowded dessert table, this pie stands out because it tastes like celebration distilled into a single, glowing slice.
Eggnog
Eggnog is the holiday toast, rich and creamy with spice that feels like a hug in a cup. Serve it chilled from a punch bowl or warmed gently for fireside sipping. A dusting of nutmeg sends up a fragrance that practically sings carols.
Homemade feels luxurious but is easier than you might think. Whisk egg yolks with sugar, temper with hot milk and cream, then add vanilla and freshly grated nutmeg. Chill thoroughly and fold in whipped whites or whipped cream if you love a lighter texture.
There are spirited traditions too. A splash of rum, bourbon, or brandy turns nog into an adult treat, while a nonalcoholic version keeps the party inclusive. Some families cure aged eggnog in the fridge for weeks for deep, mellow flavor.
Food safety matters, so use pasteurized eggs or cook the base to a safe temperature. Keep it cold if serving from a bowl and replenish with small batches. If warming, gentle heat prevents curdling and keeps that silky sip.
Garnishes are simple and special. Cinnamon sticks double as stirrers, a grating of nutmeg adds aroma, and orange peel brings a citrus wink. Pair with cookies or gingerbread for a classic late night snack after the dishes are done.
Eggnog belongs to the sensory pageantry of Christmas. It clinks in cups while friends swap stories and kids sneak cookies. One creamy pour, and the room feels softer, the lights warmer, and the holiday officially underway.