The Christmas season promises relaxed getaways from work, large family gatherings, and some of the year’s largest feasts. On paper, this appears to be a wonderful moment, but the strain may quickly grow. If you need to entertain large gatherings of loved ones, preparing and cooking the greatest Christmas feast possible might be stressful. Making a menu that will satisfy even the pickiest diners is difficult on the best of days, but when you need to prepare a menu that includes both mouth-watering main courses and side dishes, it might seem impossible.
Things will be easier to handle if you start with a crowd-pleasing main course. Then, decide what tried-and-true side dishes you should serve with it. While choosing on what side dishes would delight everyone while also complementing your Christmas meat or roast chicken may appear difficult, anything is achievable with a little imagination and some good ideas. (Which is where we come in!)
If you’re looking for some Christmas inspiration or just some show-stopping side dishes, try one of these recipes for an unforgettable holiday feast. While these dishes have the potential to elevate any main course, you can save your entire meal from becoming a disaster by avoiding culinary errors.
1. Green Bean Casserole
Green bean casserole is an essential part of every holiday feast. While this side has gained popularity for good cause, finding quality dishes that endure the test of time may be difficult. Look no farther than this iconic and simple take on the dish for a solid take on this traditional casserole that will remind your guests why it became a standard in the first place.
INGREDIENTS
Salt
1 lb green beans
1 Tbsp butter
1 red onion, thinly sliced
2 cloves garlic, minced
6 oz cremini mushrooms, sliced
2 Tbsp flour
1 cup low-sodium beef or chicken stock
1 cup 2% milk
Black pepper to taste
1⁄2 cup panko bread crumbs, tossed with 1 Tbsp olive oil
Instructions
- Bring a large pot of water to a boil.
- Season with salt and cook the green beans for about 3 minutes, until crisp-tender.
- Drain and run cold water over the beans to help stop the cooking.
- Preheat the oven to 475 ̊F.
- Heat the butter in a large skillet over medium heat.
- Add the onions and garlic and cook for about 5 minutes, until the onions are very soft and translucent.
- Add the mushrooms and cook for about 5 minutes, until lightly browned.
- Stir in the flour and cook for 1 minute, then add the stock and milk, whisking to help prevent lumps from forming.
- Add the green beans and simmer for about 3 minutes, until the sauce thickens and clings to the vegetables.
- Season to taste with salt and black pepper.
- Pour the green beans into an 8″ × 8″ casserole dish and top with the bread crumbs.
- Place on the middle rack and bake for 8 to 10 minutes, until the bread crumbs are golden brown.
2. Pumpkin-Potato Mash
You can’t go wrong with a pumpkin-potato mash if you like the notion of presenting mashed vegetables but want to experiment with seasonal tastes. This ideal combination of seasonal veggies can make any gathering seem more festive, and it works nicely as a Christmas treat that visitors will remember for next year.
INGREDIENTS
2 lb. russet potatoes, peeled and cut into 2-inch pieces
6 cloves garlic, peeled
3/4 cup canned pumpkin
1/4 cup light sour cream
1/2 tsp salt
1/4 tsp black pepper
extra-virgin olive oil
chopped fresh chives
Instructions
- In a 3- to 4-qt. saucepan, cook potatoes and garlic, covered, in enough boiling lightly salted water to cover.
- Cook for 20 to 25 minutes, or until tender; drain. Return potatoes to hot pan.
- Add pumpkin; mash until light and fluffy. Stir in sour cream, salt, and pepper. Drizzle individual servings with olive oil, and sprinkle with chives.
3. Brussels Sprouts with Bacon and Almonds
Brussels sprouts have seen a big resurgence in recent years, and the holidays are an ideal time to showcase this veggie. By combining crispy Brussels sprouts with bacon and almonds, this side dish goes above and above, ranking as a side that may outperform many other sorts of main dishes.
INGREDIENTS
4 strips bacon, chopped into small pieces
2 cloves garlic, peeled
1 tsp red pepper flakes
1 lb Brussels sprouts, bottoms trimmed, cut in half
Salt and black pepper to taste
2 Tbsp sliced almonds
Instructions
- Heat a large skillet or sauté pan over medium heat.
- Add the bacon and cook until crispy, about 5 minutes.
- Remove to a plate lined with paper towels.
- Discard all but 1 tablespoon of the rendered bacon fat.
- Add the garlic, pepper flakes, Brussels sprouts, and a pinch of salt to the skillet.
- Sauté until the sprouts are lightly browned on the outside and tender—but still firm—throughout, 10 to 12 minutes.
- Add the almonds and sauté for another minute or two.
- Season with salt and pepper.
4. Spicy Macaroni and Cheese
Macaroni and cheese is a classic dish that can be found on any table at any time of year. The holidays are the ideal opportunity to take this side to the next level, and this spicy version is sure to impress your family and friends. You can also tweak the spice levels if you need to prepare a batch for someone who can’t handle the heat, making it a year-round favorite.
INGREDIENTS
2 Tbsp butter
1⁄2 yellow onion, minced
2 Tbsp flour
3 cups milk
2 cups shredded extra-sharp Cheddar
Salt and black pepper to taste
1 lb elbow macaroni, penne, or shells
1⁄4 cup chopped pickled jalapeños
2 oz prosciutto or ham, cut into thin strips
1⁄2 cup panko bread crumbs
1⁄4 cup grated Parmesan
Instructions
- Preheat the oven to 375°F.
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent (but not browned), about 3 minutes. Add the flour and stir to incorporate into the butter.
- Pour in the milk a few tablespoons at a time, using a whisk to incorporate the flour and prevent lumps from forming.
- When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken. Stir in the cheese and season with salt and pepper.
- Cook the pasta according to the package instructions until al dente, drain, and return to the pot. Add the cheese sauce, jalapeños, and prosciutto and stir to fully incorporate.
- Divide the mixture among 6 individual crocks or pour into a large baking dish. Top with the bread crumbs and sprinkle with the Parmesan.
- Bake for 10 minutes. Turn on the broiler and broil until the bread crumbs are golden brown and crispy, about another 3 minutes.
5. Yukon Gold and Sweet Potato Gratin
A robust potato gratin is typically popular at large holiday feasts, but finding methods to make this dish feel seasonally appropriate may be difficult at times. This gratin incorporates seasonal sweet potatoes, making your Christmas spread feel more festive while still dishing up some seasonal pleasure.
INGREDIENTS
2 Tbsp butter
2 Tbsp flour
2 cups 2% milk
Pinch nutmeg
2 medium Yukon gold potatoes, peeled and sliced into 1⁄8″-thick slices
2 medium sweet potatoes, peeled and sliced into 1⁄8″-thick slices
Salt and black pepper to taste
1⁄2 cup grated Gruyère or other Swiss cheese
Fresh chopped rosemary for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Melt the butter in a medium saucepan over medium heat.
- Stir in the flour and cook, stirring, for 1 minute to help eliminate a bit of that raw flour taste.
- Slowly add the milk, whisking to help prevent lumps from forming.
- Simmer the béchamel for 5 minutes, until it begins to thicken to the consistency of heavy cream.
- Season with the nutmeg.
- Layer the potatoes in an overlapping pattern in the bottom of a 10″ cast-iron skillet or 8″ x 8″ baking dish, alternating between regular and sweet potatoes and seasoning each layer with salt and black pepper. (You should have enough potatoes to make a 4-layer gratin.)
- Pour over the béchamel, then top with the grated cheese.
- Cover with foil and bake for 20 minutes.
- Increase the temperature to 450°F.
- Remove the foil and continue baking for about 20 minutes, until the surface of the gratin is nicely browned all over.
6. Butternut Squash Hash
Few vegetable sides conjure holiday memories like squash, but making this veggie taste nice might be more difficult than you might think. Because of the combination of garlic, sausage, fennel, and other ingredients, this butternut squash hash ensures that you won’t wind up with a flavorless mushy squash—this crispy hash has the staying ability to entirely replace your main meal.
INGREDIENTS
2 Tbsp ghee
1 clove garlic, minced
2 cups butternut squash cubes
1 cup chopped celery
1/2 tsp fennel seeds
1/2 tsp minced fresh tarragon
1/2 lb Whole30-compliant sausage, or Whole30 Blackberry Sage Breakfast Sausage
1/2 tsp salt
1/4 tsp freshly ground black pepper
Instructions
- In a large skillet, heat the ghee. Add the garlic and cook until fragrant.
- Add the butternut squash, celery, fennel seeds, and tarragon, and cook for 5 minutes.
- Crumble the sausage and add it to the pan with the salt and pepper. Cook, stirring occasionally until sausage is golden and cooked through.
7. Roasted Parmesan Asparagus
No Christmas buffet is complete without some seasonal veggies, and fresh asparagus makes an unforgettable impression. The brilliant flavor of this seasonal vegetable, topped with parmesan, has the capacity to delight anybody, even those who don’t typically go straight for the side vegetable at a holiday dinner.
INGREDIENTS
1 bunch asparagus, about 11⁄2 pounds
1 Tbsp olive oil
2 Tbsp grated Parmesan
Salt and black pepper to taste
Juice of 1 lemon
Instructions
- Preheat the oven to 400°F.
- Hold an asparagus spear at both ends and bend the bottom until the tough, woody section snaps (it will naturally snap off where the tough part of the vegetable ends and the tender part begins).
- Using that spear as a guide, use a knife to remove the bottoms of the rest of the bunch.
- Place the asparagus in a baking dish.
- Drizzle with the olive oil, sprinkle with the Parmesan, and season with salt and pepper; toss to coat. Roast until just tender, 10 to 12 minutes.
- Sprinkle the lemon juice over the asparagus.
8. Apple Sausage Stuffing
The holidays are the ideal time to serve substantial sides, and nothing captures the tastes of the season like apple sausage stuffing. While you may not ordinarily combine all of these components in a stuffing, one mouthful will convert you and your guests. This dish has a lot of staying power and may end up becoming your go-to holiday stuffing recipe for years to come.
INGREDIENTS
1 tsp olive oil
2 links turkey sausage, preferably apple, casings removed
1 medium onion, diced
2 stalks celery, diced
1 Granny Smith apple, cored, peeled, and diced
1⁄2 cup dried cranberries
2 cloves garlic, minced
5 cups cubed bread from a sturdy loaf or baguette, preferably whole wheat (Slightly stale bread works best. If the bread is fresh, place in a 350°F oven for 10 minutes before using.)
10–12 leaves fresh sage, chopped
1 1⁄2 cups low-sodium chicken stock
1 egg, beaten
Salt and black pepper to taste
2 Tbsp cold butter, diced
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sausage, onion, celery, apple, cranberries, and garlic and sauté for about 10 minutes, until the vegetables are soft and the sausage is just cooked through.
- Combine the bread, sausage-vegetable mixture, sage, stock, and egg in a large mixing bowl.
- Toss to evenly coat the stuffing with the liquid. Season with a few pinches of salt and black pepper.
- Place in a 13″ x 9″ casserole dish and dot with the butter.
- Bake, uncovered, for about 40 minutes, until the top of the stuffing is nicely browned and crunchy.