13 Holiday Recipes That Steal the Show

The holidays are when cooking becomes part celebration and part memory-making. Whether you're hosting a crowd or bringing a dish to a family dinner, these Holiday Recipes are designed to make you look and feel like the host everyone remembers. You'll find classics with a twist, cozy desserts, and a few showstopping sides that taste as good as they look.

I tested time-saving tools that help you work smarter, not harder—like my KitchenAid stand mixer for silky mashed potatoes and a cast iron skillet for perfect sears. Each recipe below includes clear steps, realistic cook times, and helpful equipment notes so you can follow along easily.

These 13 Holiday Recipes cover appetizers, mains, sides, desserts, and a warming drink—everything to plan a memorable menu. Pin the recipes you love, gather your tools, and let’s get cooking.

1. Brown Butter Sage Butternut Squash Tartlets

These miniature tartlets balance nutty brown butter, sweet roasted squash, and crisp, flaky pastry. The tops get a nutty sheen from brown butter and finish glossy after a quick brush of honey. They’re elegant for a starter and perfect for vegetarian guests who want a seasonal bite.

I use a 9-inch tart pan set when I make multiple tartlets to keep sizes consistent.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp unsalted butter
• 8 fresh sage leaves, finely chopped
• 1 tbsp honey
• 1 package (14 oz) refrigerated pie crusts (2 crusts) or equivalent homemade dough, chilled
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pepitas (pumpkin seeds)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (205°C). Toss squash with olive oil, salt, and pepper on a baking sheet lined with parchment paper. Roast 20–25 minutes until edges caramelize and squash is tender.
2. Meanwhile, melt butter in a small skillet over medium heat. Cook until butter foams and turns light brown with nutty aroma, 3–4 minutes. Remove from heat and stir in chopped sage and honey. Set aside.
3. Reduce oven to 375°F (190°C). Roll out pie crusts and cut into circles (about 3.5 inches) to fit mini tart pans or muffin tins. Press dough into pans and chill in fridge 10 minutes.
4. Mix ricotta and Parmesan in a bowl; season with a pinch of salt and pepper.
5. Spoon about 1 tsp of ricotta mixture into each tart shell. Top with 1–2 roasted squash cubes per tart. Drizzle 1/2 tsp brown butter sage over each.
6. Brush pastry edges with beaten egg. Bake 15–18 minutes until crust is golden and filling is set. Look for golden edges and bubbling around the filling.
7. Remove and cool 5 minutes before removing from pans. Sprinkle toasted pepitas on top and serve warm.

How to Serve It

Serve tartlets on a slate board with extra fresh sage sprigs and a light drizzle of honey. Pair with a crisp white wine or a dry sparkling cider. Store leftovers in airtight containers in the fridge for up to 3 days—reheat briefly in a 350°F oven to crisp the pastry. Make ahead: roast squash and brown butter up to 2 days in advance.

2. Holiday Recipes: Herb-Roast Turkey with Citrus and Thyme

This herb-roast turkey is a straightforward, flavorful centerpiece with citrus-bright notes and silky herb butter under the skin. The meat stays juicy and the skin crisps beautifully when you rest it before carving. It’s classic, crowd-pleasing comfort and a natural headliner for Holiday Recipes.

Use a reliable instant-read thermometer to guarantee perfect doneness every time.

Ingredients

• 1 whole turkey, 12–14 lbs, thawed if frozen
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• Zest and juice of 2 oranges
• 4 cloves garlic, minced
• 3 tbsp fresh thyme leaves, chopped, plus 6 sprigs whole
• 2 tbsp fresh rosemary, chopped
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 large onion, quartered
• 2 carrots, cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 cup low-sodium chicken broth
• 2 tbsp olive oil

Instructions

1. Remove turkey from fridge 1 hour before roasting to come toward room temp. Preheat oven to 325°F (165°C). Place rack in large roasting pan and scatter onion, carrots, and celery on the bottom.
2. In a bowl, combine butter, orange zest, orange juice, garlic, thyme, rosemary, salt, and pepper until well blended.
3. Gently loosen skin over turkey breasts and spread half the herb butter directly onto meat under the skin. Rub remaining butter over entire turkey skin. Tuck wing tips under and tie legs with kitchen twine.
4. Place turkey breast-side up on rack over vegetables. Pour chicken broth into pan and brush olive oil over skin.
5. Roast, basting with pan juices every 45 minutes, until an instant-read thermometer inserted into thickest thigh reads 165°F (74°C), about 2.5–3 hours for 12–14 lbs. Tent loosely with foil if skin is browning too quickly.
6. Remove turkey and transfer to a cutting board. Tent with foil and rest 20–30 minutes before carving to let juices redistribute.
7. Skim fat from roasting pan and make a quick gravy with pan drippings, thickening with a tablespoon of flour if desired.

How to Serve It

Carve turkey on a wooden board and serve with slices of orange, sprigs of thyme, and pan gravy. Use a sharp carving knife set for thin, even slices. Leftovers store well in glass meal prep containers for up to 4 days; make a turkey pot pie the next day. Consider making the gravy ahead and warming it in a small saucepan.

3. Maple-Glazed Spiral Ham with Mustard Butter

Sweet maple and tangy mustard marry perfectly on a spiral ham—sticky, glossy, and ready in under two hours if it's pre-cooked. The glaze caramelizes on the surface for a showstopping finish and the aroma fills the kitchen with holiday warmth.

I brush the glaze with a sturdy silicone basting brush to coat evenly.

Ingredients

• 1 fully cooked spiral-sliced ham (8–10 lbs)
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp whole-grain mustard
• 1/4 cup brown sugar, packed
• 2 tbsp apple cider vinegar
• 1/2 tsp ground cloves
• 2 pears, cored and sliced for garnish
• 1/4 cup water or apple juice (for pan)

Instructions

1. Preheat oven to 325°F (165°C). Place ham cut-side down in a roasting pan. Add 1/4 cup water or apple juice to the pan to keep ham moist.
2. Whisk maple syrup, Dijon, whole-grain mustard, brown sugar, apple cider vinegar, and cloves in a bowl until smooth.
3. Tent ham loosely with foil and heat 1–1.5 hours, basting every 20 minutes with glaze. During last 20 minutes, remove foil and brush on more glaze to caramelize. Internal temp should reach 140°F (60°C) for a pre-cooked ham.
4. If glaze thickens too quickly, thin with a splash of water. Watch closely when glaze is on skin to prevent burning.
5. Remove ham, tent for 10–15 minutes, then transfer to a platter and garnish with pear slices and rosemary.

How to Serve It

Arrange slices on a warmed platter and serve with extra glaze on the side. Complement with roasted sweet potatoes and a crisp green salad. Store leftovers in airtight containers for up to 5 days or freeze slices for up to 3 months.

4. Sticky Balsamic Brussels Sprouts with Pancetta

These sprouts caramelize at high heat and get a glossy, tangy finish from a balsamic glaze. Crispy pancetta adds salty crunch and the dish keeps well for passing on the buffet line—one of those Holiday Recipes guests will come back to.

Cook them in a cast iron skillet for best browning.

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved
• 4 oz pancetta, diced
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tbsp butter

Instructions

1. Preheat oven to 425°F (220°C). Toss sprouts with olive oil, salt, and pepper.
2. In a large oven-safe skillet over medium heat, cook pancetta until crisp, 5–7 minutes. Remove with a slotted spoon and set aside, leaving fat in pan.
3. Add sprouts cut-side down to the hot skillet and sear 4–5 minutes until deeply browned. Transfer skillet to oven and roast 10–12 minutes until tender.
4. Meanwhile, whisk balsamic, maple syrup, and Dijon in a small saucepan and simmer 2–3 minutes until slightly thickened.
5. Remove skillet, toss sprouts with butter, cooked pancetta, and balsamic glaze. Taste and adjust seasoning.
6. Serve immediately, garnishing with a few extra crisp pancetta pieces.

How to Serve It

Serve in the skillet or transfer to a warm platter with extra glaze drizzled on top. Pair with roasted turkey or ham and a sparkling rosé. Leftovers reheat well in an air fryer or oven. Store in airtight containers up to 3 days.

5. Garlic-Parmesan Mashed Potatoes

These mashed potatoes are rich, garlicky, and smooth—comfort on a plate. Roasted garlic adds depth without sharpness, and Parmesan gives a savory finish that pairs with any main. Make them in a stand mixer or by hand.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
• 6 cloves garlic, smashed
• 1 cup whole milk, warmed
• 6 tbsp unsalted butter, cubed and at room temp
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives for garnish

Instructions

1. Place potatoes and smashed garlic in a large pot and cover with cold water by 1 inch. Salt water lightly. Bring to a boil and simmer until potatoes are fork-tender, 15–18 minutes.
2. Drain well in a colander and return potatoes and garlic to pot over low heat for 1 minute to evaporate excess moisture.
3. Using a ricer or the paddle attachment on a stand mixer, mash potatoes until smooth. If using mixer, mix on low and add warmed milk and butter gradually.
4. Stir in sour cream and Parmesan until glossy. Taste and season with additional salt and pepper.
5. Transfer to a serving bowl and top with a few extra knobs of butter and chopped chives.

How to Serve It

Spoon into a warmed serving dish and serve with a drizzle of pan gravy or browned butter. Use a heated serving bowl to keep them hot longer. Leftovers keep for 3 days in glass meal prep containers and reheat gently with a splash of milk.

6. Holiday Recipes: Cranberry Pistachio Relish

This relish is tart, crunchy, and bright—far from the canned stuff. Fresh cranberries, chopped pistachios, and orange zest make it festive, colorful, and refreshing alongside richer mains. It’s a fresh take among Holiday Recipes that complements heavy dishes.

I pulse everything briefly in my food processor for even texture.

Ingredients

• 12 oz fresh cranberries (about 3 cups)
• 1 cup shelled pistachios, coarsely chopped
• 1/2 cup granulated sugar (or adjust to taste)
• Zest and juice of 1 large orange
• 1/4 cup chopped fresh mint
• 1 tsp grated fresh ginger
• 1/4 tsp kosher salt
• 1 tbsp orange liqueur (optional)

Instructions

1. In a food processor, pulse cranberries, sugar, orange zest, and juice 3–4 times until coarsely chopped. You want chunky texture, not a purée.
2. Transfer to a bowl and fold in chopped pistachios, mint, grated ginger, salt, and optional liqueur.
3. Chill at least 1 hour for flavors to meld. Taste and adjust sweetness if needed.

How to Serve It

Serve alongside turkey or ham, or spoon over a soft cheese on crostini. Garnish with extra pistachios and orange zest. Store in the fridge in airtight containers for up to 5 days. Make up to 3 days ahead for convenience.

7. Mulled Wine & Citrus Holiday Punch

This mulled wine punch fills the house with spice and warmth—perfect for arriving guests. Cinnamon, orange, and cloves create a fragrant base, while a splash of brandy perks things up. It’s crowd-friendly and easy to scale.

Use a slow cooker to keep it warm for hours without boiling off alcohol.

Ingredients

• 2 bottles dry red wine (Merlot or Cabernet)
• 1 cup orange juice
• 1/3 cup honey or maple syrup
• 2 cinnamon sticks, plus extra for serving
• 4 whole cloves
• 2 star anise pods
• 1 orange, sliced into rounds
• 1/4 cup brandy (optional)
• Fresh cranberries and orange slices for garnish

Instructions

1. In a large pot or slow cooker, combine wine, orange juice, honey, cinnamon sticks, cloves, star anise, and orange slices.
2. Warm over low heat (do not boil) for 30–45 minutes to allow flavors to infuse. If using a slow cooker, keep on low instead of high.
3. Stir in brandy if using and taste for sweetness—adjust with more honey if desired.
4. Ladle into mugs with an orange slice and a cinnamon stick. Keep warm on low in the slow cooker for serving.

How to Serve It

Serve in heatproof mugs garnished with fresh cranberries and a cinnamon stick. For a non-alcoholic version, substitute red grape juice and add a splash of apple cider vinegar for acidity. Store warmed punch in a large insulated beverage server for parties.

8. Cheddar Chive Parker House Rolls

These rolls are pillowy with a tender crumb and cheesy, savory pockets of chive. The folded Parker House shape looks elegant, and the tops get glossy from an egg wash—perfect to pass around the table.

I shape them on a silicone baking mat for easy cleanup.

Ingredients

• 3 1/2 cups all-purpose flour, plus more for dusting
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm milk (110°F / 43°C)
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, melted and cooled, plus 3 tbsp softened for brushing
• 1 large egg
• 1 tsp kosher salt
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives
• 1 egg beaten with 1 tbsp water (for egg wash)

Instructions

1. In the bowl of a mixer, sprinkle yeast over warm milk and let sit 5 minutes until foamy. Add sugar, melted butter, egg, and salt.
2. With the dough hook, add flour 1 cup at a time until a soft dough forms. Knead 5–7 minutes until elastic and smooth.
3. Transfer to an oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
4. Punch down dough and roll into a 12×16-inch rectangle. Sprinkle cheddar and chives over the dough. Fold dough in half lengthwise and press lightly.
5. Cut into 12 squares, brush with egg wash, fold each square in half to form Parker House shape, and place on a prepared baking sheet.
6. Let rise 30–45 minutes until puffy. Preheat oven to 375°F (190°C).
7. Bake 15–18 minutes until golden brown. Brush tops with softened butter immediately after removing from oven.

How to Serve It

Serve warm with compound butter or alongside gravy. Keep rolls soft by storing in airtight containers for 2 days or freeze for longer storage. Reheat in a low oven wrapped in foil.

9. Mushroom & Chestnut Stuffing with Thyme

This stuffing uses hearty mushrooms and toasted chestnuts for texture and deep nutty flavor. The crust on top is golden and crisp while the interior stays moist—comforting and full-flavored enough to star on the plate.

A Dutch oven is ideal for sautéing and baking.

Ingredients

• 1 lb day-old country bread, cut into 1-inch cubes (about 8 cups)
• 6 tbsp unsalted butter, divided
• 1 large onion, finely chopped
• 3 celery stalks, diced
• 10 oz cremini or baby bella mushrooms, sliced
• 1 cup roasted chestnuts, roughly chopped (canned or vacuum-packed ok)
• 3 tbsp fresh thyme leaves, chopped
• 2 cups low-sodium chicken or vegetable broth, plus more if needed
• 2 large eggs, beaten
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and bake 8–10 minutes to lightly toast if not already stale.
2. In a large skillet or Dutch oven, melt 4 tbsp butter over medium heat. Add onion and celery; cook until soft, about 6–8 minutes.
3. Add mushrooms and cook until they release moisture and brown, 6–8 minutes. Stir in chestnuts and thyme; season with salt and pepper.
4. In a large bowl, combine toasted bread cubes and vegetable mixture. Whisk broth and eggs together and pour over bread mixture, tossing to combine. Let sit 10 minutes to absorb liquid; stuffing should be moist but not soggy—add extra broth if dry.
5. Transfer to a buttered baking dish, dot with remaining 2 tbsp butter, and cover with foil. Bake 25 minutes. Remove foil and bake 15–20 minutes until top is golden and crisp.
6. Remove and let rest 5 minutes before serving.

How to Serve It

Spoon onto plates and garnish with extra thyme. Pairs with roast turkey and pan gravy. Leftovers taste great fried in a skillet with an egg on top. Store in airtight containers for up to 3 days or freeze portions.

10. Honey-Glazed Carrots with Fresh Thyme

Sweet honey and citrus brighten these carrots while roasting concentrates natural sugars for a caramelized finish. They add color to the plate and balance richer mains on a holiday table.

A sheet pan makes roasting simple and even.

Ingredients

• 2 lbs baby carrots, peeled (or large carrots cut into 2-inch batons)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh thyme leaves, plus sprigs for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss carrots with olive oil, salt, and pepper on a baking sheet.
2. Roast carrots 20–25 minutes until fork-tender and edges caramelize, flipping halfway.
3. Melt butter in a small saucepan with honey and lemon juice until combined. Stir in thyme leaves.
4. Remove carrots and toss with honey-butter glaze. Return to oven 3–4 minutes to set glaze.
5. Transfer to a serving platter and garnish with fresh thyme sprigs.

How to Serve It

Serve warm as a colorful side. These pair with roasted meats or make a vegetarian plate pop. Store in airtight containers for up to 4 days; reheat in the oven to refresh caramelization.

11. Holiday Recipes: Peppermint Chocolate Yule Log (Bûche de Noël)

This yule log is a festive centerpiece: a light chocolate sponge rolled with peppermint buttercream, dressed in shiny ganache and crushed candy canes for crunch. It's theatrical but straightforward when you work methodically.

A silicone baking mat helps the sponge roll cleanly.

Ingredients

For the sponge:

• 4 large eggs, room temperature
• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 1/2 cup all-purpose flour, sifted
• 1 tsp vanilla extract
• Pinch of salt

For the peppermint buttercream:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1–2 tsp peppermint extract (to taste)
• 2–3 tbsp heavy cream (if needed for spreading)
• 1/4 cup crushed candy canes (for garnish)

For the ganache:

• 6 oz bittersweet chocolate, chopped
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with a silicone baking mat or parchment; grease lightly.
2. Whisk eggs and sugar in a large bowl over a pot of simmering water (or use a mixer) until warm and ribbon-like, about 3–4 minutes. Beat until tripled in volume and pale.
3. Fold in cocoa, flour, vanilla, and salt gently until combined. Spread evenly in prepared pan.
4. Bake 10–12 minutes until sponge springs back when touched. Immediately invert onto a clean kitchen towel dusted with powdered sugar, peel off mat/parchment, and roll sponge up in the towel from short side. Cool completely rolled up.
5. Make buttercream: beat butter until creamy, add powdered sugar gradually, then peppermint extract and cream to desired consistency.
6. Unroll cooled sponge and spread buttercream evenly, leaving a 1/2-inch border. Roll back up without towel and place seam-side down on a rack.
7. Make ganache: heat cream until just simmering and pour over chopped chocolate; whisk until smooth. Cool slightly then spread over log with a spatula, creating bark-like ridges.
8. Chill 30 minutes, then decorate with crushed candy canes and piped rosettes if desired.

How to Serve It

Slice with a serrated knife and serve on a cake stand for visual impact. Keep chilled and slice just before serving for clean edges. Store in a cake box or cake stand with cover in the fridge up to 3 days. Bring to room temperature 20 minutes before serving for best flavor.

12. Spiced Pear Upside-Down Cake

Warm spices and caramelized pears make this cake cozy and elegant. The fruit roasted in brown sugar becomes syrupy, creating a glossy topping that pairs well with whipped cream or vanilla ice cream.

A 9-inch springform pan keeps the cake edges intact when inverted.

Ingredients

• 3 ripe pears, peeled, cored, and sliced into 1/4-inch wedges
• 1/2 cup unsalted butter, melted
• 2/3 cup packed brown sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs, room temp
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Brush the bottom of a 9-inch springform pan with melted butter and sprinkle with brown sugar to form the caramel layer.
2. Arrange pear slices over sugar in a decorative pattern.
3. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another bowl, beat eggs and granulated sugar until combined. Add melted butter, sour cream, and vanilla, then fold in dry ingredients to form a smooth batter.
5. Pour batter over pears, smoothing the top. Tap pan to settle batter.
6. Bake 35–40 minutes until a toothpick inserted into center comes out clean and the top is golden.
7. Cool 10 minutes, then run a knife around edge and invert onto serving plate. Let rest for 10 minutes before removing pan.

How to Serve It

Serve warm with a scoop of vanilla ice cream or lightly sweetened whipped cream. Garnish with a dusting of cinnamon and fresh pear slices. Store in airtight containers for up to 3 days.

13. Salted Caramel Pecan Bars

These bars combine a buttery shortbread base, gooey salted caramel, and toasted pecans for a sticky, crunchy finish. Cut into squares and arrange on a platter—these are addictive at a holiday cookie exchange.

A 9×13-inch baking pan and offset spatula make assembly and cutting tidy.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 3/4 cup unsalted butter, cold and cubed

For the caramel topping:

• 1 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup light corn syrup
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp flaky sea salt, plus more for sprinkling

For the topping:

• 2 cups pecan halves, toasted and chopped

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
2. Make crust: pulse flour, powdered sugar, and salt in food processor until mixed. Add cold butter and pulse until mixture resembles coarse crumbs. Press evenly into prepared pan. Bake 15–18 minutes until set and lightly golden. Cool slightly.
3. In a saucepan, combine butter, brown sugar, corn syrup, and heavy cream. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 5–7 minutes until mixture thickens slightly.
4. Remove from heat and stir in vanilla and sea salt. Mix in toasted pecans and pour over baked crust.
5. Bake 12–15 minutes until bubbly. Remove and sprinkle with extra flaky sea salt.
6. Cool completely at room temperature, then chill 1–2 hours before slicing into bars with a sharp knife.

How to Serve It

Cut into squares and serve on a dessert platter with espresso or tea. Store in airtight containers in the fridge for up to a week—bring to room temp before serving for the best texture.

These Holiday Recipes are meant to be approachable and shareable—pick a couple that fit your menu and timeline and you'll have a spread to be proud of. Save this collection to your festive planning board so you can mix and match mains, sides, and sweets.

Before you head to the kitchen, consider a few helpful tools that will make several of these recipes easier: I rely on a good silicone baking mat set for pastries and cookies, and an instant-read thermometer for perfect meats. Which recipe are you pinning to try first, and who are you cooking for this season? Share this list with friends and start planning a delicious holiday together.

Emily Harper