There’s something so enchanting about Christmas Eve. The mood hums with a hint of anticipation, and everyone sits on the edge of their seat waiting for something special to happen. Families gather, friends meet up, and essentially there’s a banquet of food in the midst of all this. No matter if you’re having a large, holiday-dinner-spread meal or a tiny one with a few close friends, what you put on the table will make the night one to last. And we do know no one wants to spend their night jamming up the sink with pile upon pile of dishes.
That’s why this Christmas Eve dinner menu is all about convenient, delicious, and celebratory food. From warm one-pot dishes to rainbow salads and rich sweets that can be made ahead of time, it’s got all its bases covered. Some will feed a crowd, others are ideal for an intimate dinner for two. And yes, there’s always always room for a touch of home magic, like warm eggnog or cookies for Santa.
So here we go.
1. Chicken Alfredo Lasagna
If you’re sick of the same old red-sauce lasagna, this decadent Chicken Alfredo version is a holiday rescuer. From Caitlin MacNeilly of Uncasville, Connecticut, it’s rich, comforting, and perfect for Christmas Eve. Rotisserie chicken from the supermarket is a time-saver without any sacrifice of flavor.
Chicken Alfredo Lasagna
This recipe guides you through creating a rich Chicken Alfredo Lasagna. It involves cooking seasoned chicken, preparing a creamy Alfredo sauce from scratch, and layering these with oven-ready noodles, mozzarella, and Parmesan. The dish is baked until golden and bubbly, then rested before serving for a comforting, decadent meal.
Equipment
- 1 9x13 inch Baking Pan Essential for assembling and baking the lasagna.
- 1 Large Skillet or Pan Used for cooking the chicken and preparing the Alfredo sauce.
- 1 Whisk Crucial for creating a smooth, lump-free Alfredo sauce.
- 1 Meat Thermometer Ensures chicken is cooked to a safe internal temperature of 165°F (74°C).
- 1 Cutting Board and Chef's Knife For cubing chicken and chopping fresh parsley.
Ingredients
Main
- 1 large chicken breast or 2 small chicken breasts see Cook's Note
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 6 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1/4 teaspoon grated nutmeg
- Kosher salt and freshly ground black pepper
- 3 cups shredded Parmesan
- 9 oven-ready lasagna noodles
- 1/2 cup chopped fresh parsley plus additional for garnish
- 12 ounces shredded mozzarella
Instructions
- For the chicken: Preheat the oven to 350 degrees F.
- Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
- For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
- Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
- Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.
Notes
For a truly luscious Alfredo sauce, use freshly grated Parmesan cheese; pre-shredded often contains anti-caking agents that can affect melt and texture. When building the roux, ensure it remains pale to maintain the sauce's light color and richness. Incorporate the milk and cream gradually, whisking vigorously after each addition to prevent lumps and achieve a silky-smooth consistency. Do not overheat the sauce once the Parmesan is added, as it can separate. For the chicken, consider a quick brine for extra tenderness or use pre-cooked rotisserie chicken to save time. The resting period after baking is crucial for the lasagna to set, ensuring clean, intact slices. A touch of white pepper or a tiny pinch of nutmeg beyond the specified amount can further enhance the sauce's depth.
The recipe is easy to adjust to you can add in some ham, bacon, or roasted vegetables if you want. Prep and cook time is over an hour, but it serves 12, so it’s great for bigger family get-togethers. It’s one of those recipes that seems picky but is easy to prepare.
2. Corn Pudding
Corn pudding is the type of side dish that is like a hug. Syracuse, New York’s P. Lauren Fay-Neri prepares hers using cornbread mix, creamed corn, and canned corn a combination that assures flavor and ideal texture no matter what.
Corn Pudding
This easy corn pudding recipe combines creamed and frozen corn with cream cheese, cornmeal, onion, egg, milk, and Cheddar. The mixture is blended, seasoned, poured into a casserole dish, and baked until set. It's a comforting side dish perfect for holidays or any meal.
Equipment
- 1 1-Quart Casserole Dish Ensure it is oven-safe.
- 1 Stand Mixer With paddle attachment.
- 1 Rubber Spatula For final mixing and scraping the bowl.
- 1 Measuring Cups and Spoons
- 1 Mixing Bowl If not using the stand mixer bowl for all steps.
Ingredients
Main
- 3 tablespoons unsalted butter melted, plus more for the casserole dish
- 4 ounces cream cheese softened
- One 15-ounce can creamed corn
- 3/4 cup frozen corn thawed
- 1/2 cup cornmeal
- 1/2 onion chopped
- 2/3 cup milk
- 1 large egg beaten
- 1 tablespoon sugar
- 1/2 cup shredded Cheddar
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
- Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
- Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
- Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.
Notes
For best results, ensure the cream cheese is truly softened to avoid lumps in the mixture. If using fresh corn instead of frozen, blanch it briefly first. Don't skip the resting step after baking, as it allows the pudding to set properly and prevents it from being too loose when served. A pinch of cayenne pepper or a sprinkle of smoked paprika can add a nice layer of flavor complexity if desired. You can also experiment with different cheeses like Monterey Jack for a milder flavor or a sharp white Cheddar for more bite.
It’s simple enough for a beginning cook but hearty enough for them, too. Made in under an hour and serving 8, it pairs well with roasted meats or hearty casseroles. And since it’s the kind of food that is eaten up quickly, doubling the recipe might be a safe bet.
3. Butter Pecan Cake
If dessert is the highlight of your meal, this cake will be the champion. Tallahassee, Florida’s Becky Miller was a butter pecan ice cream aficionado and used those tastes as her inspiration in making her cake, one that is nutty, rich and topped with a toasted pecan streusel whose texture is crunchy.
The texture is fantastic and the taste deep but not too overwhelming. Preparation time is approximately a bit more than an hour (add chill time) and it serves 16, making it perfect for a party. Serve it sliced, around, and watch it vanish.
4. Contest-Winning Chicken Wild Rice Casserole
Alberta, Lethbridge, is where Elizabeth Tokariuk came up with this recipe, and that’s why it’s a Christmas tradition. It’s comforting, it’s delicious, and made in a flash if you have chicken or turkey from a rotisserie.
Chicken and Wild Rice Casserole
This recipe creates a hearty and comforting chicken and wild rice casserole. It features tender cooked chicken, earthy mushrooms, and aromatic onions enveloped in a rich, creamy sauce, all baked together with wild rice, toasted almonds, and pimientos. Perfect for a satisfying family meal.
Equipment
- 1 Large Pot with Lid For cooking the wild rice
- 1 Large Skillet For preparing the creamy sauce
- 1 9x13 inch Casserole Dish For baking the casserole
- 1 Chef's knife For chopping onions and mushrooms
- 1 Whisk For smooth sauce consistency
Ingredients
Main
- Two 6-ounce boxes long-grain and wild rice mix such as Uncle Ben's
- 1 cup 2 sticks unsalted butter, plus more for greasing dish
- 16 ounces fresh mushrooms sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
- 1 small onion chopped
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups half-and-half
- 4 cooked boneless skinless chicken breast halves, diced
- 1 cup toasted slivered almonds coarsely chopped
- 1/2 cup sliced pimientos
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook the long-grain and wild rice mixes according to the package directions. Set aside.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
- In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
- Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
Notes
1. Ensure the wild rice is cooked al dente before incorporating it, as it will continue to absorb liquid in the oven. Overcooked rice can lead to a mushy texture. 2. When making the roux, cook the flour thoroughly for 2-3 minutes to eliminate any raw flour taste before adding liquids. 3. For enhanced flavor, consider browning the mushrooms slightly before adding onions. 4. If using canned mushrooms, ensure to fully drain them and use the reserved liquid to contribute to the broth base, deepening the earthy notes. 5. To elevate the dish, finish with a sprinkle of fresh chives or a dash of truffle oil just before serving.
50 minutes preparation time, serves 8. Serve hot over crusty bread, and you’ve got a no-hassle but delicious Christmas Eve dinner that lets you relax instead of worry.
5. Roast Turkey
For classic, you can’t beat roasted turkey. Nancy Reichert of Thomasville, Georgia, keeps hers moist by pre-baking the turkey skin in melted butter.
Slow-Roasted Turkey with Herb Salt
This recipe details a slow-roasted turkey preparation using a fragrant herb salt rub. The turkey is seasoned, stuffed with aromatics, basted with butter, and cooked low and slow for tender meat and crispy skin, perfect for a special meal.
Equipment
- 1 Roasting pan Large enough to hold the turkey
- 1 Wire Rack Fits inside the roasting pan
- 1 Meat Thermometer Instant-read or probe type
- 1 Small Bowl For mixing herb salt
- 1 Pastry Brush For applying butter
Ingredients
Main
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground pepper
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried savory
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 2 teaspoons finely grated lemon zest
- One 14-pound organic turkey rinsed and patted dry
- 1 onion quartered
- 1 celery rib cut into 2-inch pieces
- 4 garlic cloves crushed
- 1 stick unsalted butter melted and cooled
Instructions
- Preheat oven to 325°F (160°C).
- In a small bowl, combine kosher salt, pepper, dried herbs (thyme, savory, sage, rosemary, marjoram), and lemon zest.
- Rinse the turkey inside and out, then pat it completely dry with paper towels.
- Place the turkey on a wire rack in a roasting pan.
- Loosen the skin over the breast and thighs, then rub about half of the herb salt mixture directly onto the flesh under the skin.
- Rub the remaining herb salt mixture all over the exterior skin of the turkey.
- Place the quartered onion, celery pieces, and crushed garlic cloves inside the turkey cavity.
- Brush the entire surface of the turkey with melted and cooled unsalted butter.
- Roast the turkey in the preheated oven for approximately 13-15 minutes per pound, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh (avoiding the bone).
- Remove from oven, tent loosely with foil, and let rest for at least 20-30 minutes before carving.
Notes
Ensure the turkey is completely thawed and thoroughly patted dry inside and out for the crispiest skin. Apply the herb salt liberally under the skin and directly onto the flesh, not just the skin surface, for maximum flavor penetration. Slow roasting at a lower temperature ensures even cooking and moist meat. Basting with melted butter helps achieve a beautiful golden-brown skin. Use an instant-read thermometer to check the internal temperature in the thickest part of the thigh, avoiding the bone. Rest the turkey properly after roasting to allow juices to redistribute.
A 13–15 pound turkey roasts for about three hours standing time and feeds about 15 guests. It’s perfect if you have a house full of guests or if you want to have plenty of leftovers the next day to use in sandwiches.
6. German Red Cabbage
We are introduced to this sweet-tangy side dish by Jeannette Heim of Dunlap, Tennessee, and it stems from family recipes. It’s served with mashed potatoes and turkey, adding a pop of color and flavor to the holiday plate.
Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut
This recipe features beer-simmered bratwurst, infused with aromatic spices and tender onions, then grilled to crispy perfection. It's served with a vibrant homemade Red Cabbage Sauerkraut that offers a tangy, sweet contrast. This hearty dish is perfect for gatherings, blending savory, sweet, and sour notes for a truly satisfying meal.
Equipment
- 1 Medium Stockpot For simmering bratwurst and preparing sauerkraut.
- 1 Grill Or a large skillet/griddle for searing bratwurst.
- 1 Tongs For safely handling bratwurst.
- 1 Slotted Spoon For removing onions from the simmering liquid.
- 1 Large Mixing Bowl For holding onions and serving sauerkraut.
Ingredients
Main
- 3 large onions peeled and thinly sliced
- 2 cloves garlic smashed
- 3 pounds precooked bratwurst pricked with a fork
- 6 bottles dark beer
- 2 cups water
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon mustard seeds
- 1 1-inch piece of fresh ginger, peeled and chopped
- Hot dog buns brown bread, or hoagie buns
- Sweet and hot German mustard optional, for garnish
- Spicy brown mustard optional, for garnish
- Red Cabbage Sauerkraut recipe follows
- Pickles optional, for garnish
- Pickled beets optional, for garnish
- Pickled eggs optional, for garnish
- 1/4 cup olive oil
- 2 cups red wine vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 teaspoon whole mustard seeds
- 2 cloves garlic peeled and thinly sliced
- 1 large head red cabbage thinly shredded
- Salt and freshly ground pepper
Instructions
- Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
- Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
Notes
For optimal flavor and texture, ensure the bratwurst are simmered gently; a rolling boil can cause them to burst. The initial simmer infuses them with the rich beer and spice flavors, while the subsequent grilling creates a desirable crispy casing. Be mindful not to overcook on the grill, as they are already precooked. The Red Cabbage Sauerkraut, with its tangy sweetness, provides a crucial counterpoint to the savory bratwurst, enhancing the overall dish. Consider using a good quality dark beer like a stout or porter for deeper flavor.
It’s easy to make ahead heck, it’s even better the second day, a big holiday perk. Total time is about 1 hour 15 minutes, serving 10.
7. Spinach Salad with Goat Cheese and Beets
Nancy Latulippe of Simcoe, Ontario, came up with this fresh, crunchy salad that’s great at cutting through richer foods. The robust beets, creamy goat cheese, and crunchy spinach make a good trio under a light vinaigrette.
Beet and Goat Cheese Arugula Salad
This vibrant salad features roasted, caramelized beets providing a sweet earthiness, perfectly complemented by tangy goat cheese and peppery arugula. Toasted walnuts and dried cranberries add texture and pops of flavor, all brought together with a bright balsamic vinaigrette. Finished with creamy avocado, it's a balanced and refreshing dish, ideal as a light meal or elegant appetizer.
Equipment
- 1 Baking Sheet
- 1 Whisk
- 2 Mixing Bowls One medium, one large
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 medium beets cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts toasted, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 1/2 avocado peeled, pitted, and cubed
- 3 ounces soft fresh goat cheese coarsely crumbled
Instructions
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Notes
For best results, ensure your beets are tender-cooked before roasting; pre-roasting or boiling them until fork-tender is crucial. The roasting step with vinaigrette is key for developing rich, caramelized sweetness. Always toast your walnuts to bring out their nutty flavor and add a superior crunch. When making the vinaigrette, gradually whisk in the olive oil to achieve a proper emulsion, and always taste and adjust seasoning (salt, pepper, and even a touch more honey or vinegar) before dressing the salad. Toss the arugula gently right before serving to prevent wilting. For optimal texture and flavor contrast, serve immediately.
Prep time: 45 minutes, serves 10; just as welcome on Christmas Eve as any other evening the snow falls.
8. Salmon with Spinach & White Beans
Mary Ellen Hofstetter of Brentwood, Tennessee, makes this fast but elegant salmon, which she serves atop garlicky spinach and cannellini beans. It takes 15 minutes to make and serves 4, so it’s ideal for a small dinner party.
It’s healthy, delicious, and that the holiday dishes do not have to be fussy to be remembered.
9. Easy Tiramisu
The Taste of Home Test Kitchen prepared this shortcut tiramisu that’s every bit as classy as the real deal. The trick is to make it ahead so ladyfingers absorb all the cream and coffee flavors.
Tiramisu
This easy Tiramisu recipe creates a classic Italian dessert by layering espresso and rum-soaked ladyfingers with a rich, velvety mascarpone cream. Egg yolks and sugar are beaten until airy, then blended with mascarpone. The dessert is assembled in layers, chilled thoroughly to set, and garnished with bittersweet chocolate shavings for an elegant presentation.
Equipment
- 1 Electric Mixer with whisk attachment
- 1 Large Mixing Bowl
- 1 Small Shallow Dish
- 1 13x9-inch Baking Dish
- 1 Plastic Wrap
Ingredients
Main
- *6 egg yolks
- 3 tablespoons sugar
- 1 pound mascarpone cheese
- 1 1/2 cups strong espresso cooled
- 2 teaspoons dark rum
- 24 packaged ladyfingers
- 1/2 cup bittersweet chocolate shavings for garnish
Instructions
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with chocolate shavings.
Notes
For the mascarpone cream, ensure the egg yolks and sugar are beaten until very pale and thick; this aeration is crucial for a light, fluffy texture. The quality and strength of your espresso significantly impact the final flavor, so opt for freshly brewed, strong coffee. Be meticulous when soaking the ladyfingers; a quick dip, no more than 5 seconds, is sufficient to moisten without turning them mushy and compromising the dessert's structure. Chilling for at least 4-8 hours, or even overnight, allows the flavors to meld beautifully and the tiramisu to firm up for clean slices. Consider a sprinkle of unsweetened cocoa powder along with the chocolate shavings for a deeper, more traditional finish.
It takes just 20 minutes of prep time, serves 6 and lets you be you and relax in the evening instead of being a slave to the kitchen.
10. Roasted Asparagus and Tomatoes
Massachusetts’ Malden Jannine Fisk doesn’t keep things too complicated with this roasted vegetable side dish. Healthy, wholesome, hot or cold, it’s the ideal holiday convenience.
Prep time: 35 minutes, serves 8, it’s a holiday boost to your Christmas Eve plate.
11. Slow-Cooker Lamb Chops
Braham, Minnesota’s Sandy McKenzie enjoys these lamb chops slow cooked low and slow until tender enough to fall off the bone.
Slow-cooker lamb shoulder
This recipe guides you through preparing a succulent bone-in lamb shoulder in a slow cooker. The lamb is first seared to develop rich flavors, then slow-cooked with aromatic vegetables, red wine, herbs, and stock until incredibly tender and easily pulled apart, creating a hearty and comforting main course.
Equipment
- 1 Slow Cooker A large capacity slow cooker, 5-6 quarts minimum, is ideal for a 1.75kg lamb shoulder.
- 1 Large Frying Pan or Dutch Oven Essential for browning the lamb shoulder to develop deep flavors before slow cooking.
- 1 Sharp Chef’s Knife For efficient and safe chopping of vegetables.
- 1 Cutting Board A sturdy board for preparing vegetables and resting/shredding the cooked lamb.
- 1 Tongs For safely handling and turning the large lamb shoulder during browning.
Ingredients
Main
- 1¾ kg bone-in lamb shoulder
- 2 tsp vegetable or sunflower oil
- 200 ml red wine
- 2 carrots roughly chopped
- 2 onions quartered
- 2 sticks celery roughly chopped
- 2 bay leaves
- a few rosemary sprigs
- a few thyme sprigs
- 300 ml lamb chicken or vegetable stock
- potatoes and seasonal greens to serve (optional)
Instructions
- Season the bone-in lamb shoulder generously on all sides with salt and freshly ground black pepper.
- Heat the vegetable or sunflower oil in a large frying pan or Dutch oven over high heat until shimmering.
- Carefully place the seasoned lamb shoulder in the hot pan and sear for 5-7 minutes on each side until deeply browned and caramelized all over.
- Remove the lamb from the pan and set aside. Add the roughly chopped carrots, quartered onions, and roughly chopped celery to the same pan and sauté for 5-7 minutes until softened and slightly colored.
- Pour the red wine into the pan, scraping the bottom vigorously with a wooden spoon to deglaze and release all the browned bits. Simmer for 2-3 minutes to reduce slightly.
- Transfer the browned lamb shoulder, sautéed vegetables, and the reduced wine mixture to the slow cooker.
- Add the bay leaves, rosemary sprigs, thyme sprigs, and lamb, chicken, or vegetable stock to the slow cooker.
- Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the lamb is exceptionally tender and can be easily pulled apart with a fork.
- Carefully remove the cooked lamb shoulder from the slow cooker and transfer it to a large cutting board or serving platter. Cover loosely with foil and let it rest for 15-20 minutes.
- While the lamb rests, strain the cooking liquid from the slow cooker through a fine-mesh sieve into a saucepan, pressing down on the vegetables to extract all the flavorful juices. Skim off any excess fat from the surface. Reduce the strained liquid over medium-high heat until it reaches your desired consistency for a rich gravy, if desired. Shred or slice the lamb and serve warm with the gravy, potatoes, and seasonal greens.
Notes
1. Browning the lamb shoulder thoroughly is crucial. This step develops deep, caramelized flavors through the Maillard reaction, which cannot be achieved in the slow cooker alone. Don’t rush it. 2. Deglazing the pan with red wine after browning the lamb and sautéing the vegetables captures all those delicious fond bits, adding significant depth to your sauce. 3. While the recipe suggests rough chopping, ensure vegetables are cut uniformly enough to release their aromatics consistently. Consider straining the cooking liquid and reducing it separately to create a rich, unctuous gravy to serve alongside the lamb; skim off any excess fat. 4. Allow the lamb to rest after cooking; this redistributes the juices, ensuring a more tender and moist result.
They’re under 4 hours overall (hands-free except for a few minutes) to feed 4 and bring a touch of elegance to your table with the convenience.
12. Cinnamon Roll Apple Pie
Julie Andrews of Rockford, Michigan, combined two favorites apple pie and cinnamon rolls in one recipe. Time was saved without compromising that home flavor with store-bought pie crust and cinnamon rolls.
Overnight Cinnamon Rolls
These overnight cinnamon rolls feature a rich, tender brioche-like dough that’s prepared in advance for a convenient morning bake. Filled with a generous cinnamon-brown sugar mixture and topped with a luscious cream cheese icing, they are perfect for breakfast or brunch. The recipe emphasizes proper dough hydration and a slow, cold proofing for optimal flavor and texture.
Equipment
- 1 Stand Mixer with whisk and dough hook attachments
- 1 9×13 inch Glass Baking Dish
- 1 Rolling Pin
- 1 Serrated Knife
- 1 Shallow Pan for steam bath in oven
Ingredients
Main
- 4 large egg yolks room temperature
- 1 large whole egg room temperature
- 2 ounces sugar approximately 1/4 cup
- 3 ounces unsalted butter melted, approximately 6 tablespoons
- 6 ounces buttermilk room temperature
- 20 ounces all-purpose flour approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4- ounce unsalted butter melted, approximately 1 1/2 tablespoons
- 2 1/2 ounces cream cheese softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar approximately 1 1/2 cups
Instructions
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
- Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
- While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Notes
1. Dough Consistency is crucial: The dough should be soft and moist, but not sticky. Adjust flour sparingly during kneading to achieve this balance, as over-flouring can lead to dry rolls.2. The overnight refrigeration allows for deep flavor development and makes the dough easier to handle. Don’t skip this step for best results.3. For the second rise, the warm, steamy environment in the turned-off oven provides ideal conditions for a light, airy texture. Ensure the water is boiling hot.4. Achieve perfectly baked rolls by targeting an internal temperature of 190°F (88°C) – this ensures they are fully cooked through without drying out.5. For the icing, make sure the cream cheese is truly softened and sift the powdered sugar to prevent lumps, yielding a smooth, luscious glaze.
It’s fast to prepare in an hour and serves 8. It’s warm, cozy, and a total crowd-pleaser.
13. Stuffed Shells with Butternut Squash and Sausage
Sonoma, California’s Taylor Hale made this pasta casserole that combines sweet butternut squash, hot sausage, and tangy goat cheese. It’s gorgeous, delectable, and can be prepared a day ahead.
With its 1 hour 25-minute prep and serves 10, it’s a filling choice that can be your new Christmas Eve tradition.
14. Renew Classic Lasagna
Michelle Behan of Littleton, Colorado, lightened up classic lasagna without losing any of the cheesy meaty goodness. It’s two meats and five cheeses, but somehow not quite so heavy as the classic.
It contains 12 and not much more than 2 hours, and it’s best to serve a group.
15. Seafood Cioppino
New Hampshire’s Wilton native Lisa Moriarty makes this seafood cioppino in a slow cooker with shrimp, fish, crab, and clams.
It takes 4 hours 40 minutes to cook, feeds 8, and should be served with crusty bread to dip into the broth.
From warm casseroles and festive holiday salads to roasts and decadent desserts, these recipes have you well covered to prepare a special Christmas Eve without a day of cooking. Pick a few, mix and match, and get set to eat well, enjoy good company, and the essence of the season.
