Elegant Holiday Entrée Recipes

Southern Living
Center your meal on one of these festive and hearty main dish recipes. You've found the elegant centerpiece of your holiday table. 
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Classic Roasted Duck with Orange-Bourbon-Molasses Glaze

Southern Living

Recipe: Classic Roasted Duck with Orange-Bourbon-Molasses Glaze

The secret to crispy skin is a dry duck. Pat ducks with a paper towel before, during, and after refrigerating. Store uncovered in the back, coldest part of your fridge for up to two days ahead.

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Veal Chops Milanese with Lemon and Herbs

Photo: Alison Miksch

Recipe: Veal Chops Milanese with Lemon and Herbs

Ask your butcher to "french" the chops for you so you take home clean meat that's ready to prep.

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Creamy Shrimp Piccata

Photo: Alison Miksch

Recipe: Creamy Shrimp Piccata

Save on prep time by buying shrimp peeled and deveined.

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Grilled Cornish Hens with Herb Brine

Photo: Alison Miksch

Recipe: Grilled Cornish Hens with Herb Brine

If you don't own kitchen shears, that's ok—a pair of heavy-duty scissors will work just as well.

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Grilled Pork Loin Steaks with Cherry-Plum Sauce

Photo: Alison Miksch

Recipe: Grilled Pork Loin Steaks with Cherry-Plum Sauce

Make the Cherry-Plum Sauce three to four days ahead, and reheat over low heat. If it's too thick, add water, a little at a time, until it reaches desired consistency.

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Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Photo: Alison Miksch

Recipe: Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Since beef tenderloin doesn't have much fat, it can easily become dry and overcooked. For tender slices, don't cook past a meat thermometer registering 130° in the center.

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Hoppin' John Cakes with Tomato-Jalapeño Gravy

Photo: Alison Miksch

Recipe: Hoppin' John Cakes with Tomato-Jalapeño Gravy

We suggest cooking rice one to two days ahead of time so it has time to dry out.

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Beef Short Ribs

Alison Miksch

Recipe: Beef Short Ribs

This dish looks so impressive but requires little effort. You don't have to use an expensive bottle of wine for cooking, but make sure you like the flavor.

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Coq Au Vin

Photo: Alison Miksch

Recipe: Coq au Vin

This variation on the classic French wine-braised chicken uses white instead of red wine, giving the finished dish a lovely golden hue.

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Cider-Braised Pork Shoulder

Photo: Alison Miksch

Recipe: Cider-Braised Pork Shoulder

If you want to dress up the humble pork shoulder roast, ask your butcher to butterfly it. Sprinkle the spice rub all over both sides of pork; roll and tie it with kitchen string before browning.

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Parmesan-Crusted Lamb Shanks

Photo: Alison Miksch

Recipe: Parmesan-Crusted Lamb Shanks

Parmigiano-Reggiano is aged, dry, and crumbly, so it's easy to grate, making it ideal for creating the beautiful and flavorful crust on these truly luscious shanks. If you want to work ahead, prepare the recipe through Step 3; cover and chill. Skim any solid fat off the top, reheat shanks and sauce, and pick back up with Step 4. This very flavorful and tender lamb pairs well with couscous or butternut puree.

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Turkey Roulade with Figgy Port Wine Sauce

Photo: Iain Bagwell

Recipe: Turkey Roulade with Figgy Port Wine Sauce

Thick slices of bacon and spinach are rolled into turkey breasts and baked to perfection. A fig and port wine reduction completes this holiday dish.

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Tangy-Sweet Lemon Chicken

Photo: Alison Miksch

Recipe: Tangy-Sweet Lemon Chicken

Mediterranean flavors meld deliciously in this chicken dish. Bone-in breasts are meaty and cook perfectly in the moist heat of the braise.

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Beer-Braised Turkey Legs

Photo: Alison Miksch

Recipe: Beer-Braised Turkey Legs

These Latin-inspired turkey legs are a welcome change of pace from the traditional holiday roast.

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Herb-Roasted Pork Loin

Photo: Hector Sanchez

Recipe: Herb-Roasted Pork Loin

Seasoning and chilling the meat uncovered will help form a crust, encouraging a beautiful deep, golden brown color while cooking.

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Brisket with Mushroom-and-Onion Gravy

Photo: Alison Miksch

Recipe: Brisket with Mushroom-and-Onion Gravy

Flat-cut brisket comes in a range of sizes. If you get a large, oblong piece, trim the thin end off, if necessary, so it will fit in a Dutch oven and cook evenly.

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Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions

Photo: Jennifer Davick

Recipe: Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions

A sweet-and-spicy fruit mixture fills this juicy pork loin, and pear preserves make a delectable glaze. You won't even need a centerpiece if this is on the menu.

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Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries

Photo: Jennifer Davick

Recipe: Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries

A honey-curry glaze elevates this lamb to a whole new level. Roasted grapes and cranberries add a festive and tasty touch to this impressive meal.

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Herb-and-Potato Chip-Crusted Beef Tenderloin

Photo: Jennifer Davick

Recipe: Herb-and-Potato Chip-Crusted Beef Tenderloin

Add a little crunch to a juicy beef tenderloin with a flavorful coating of panko breadcrumbs, kettle-cooked potato chips, and fresh herbs. Top each serving with a bit of Cherry Chutney and blue cheese crumbles.

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Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

Photo: Jennifer Davick

Recipe: Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

We "dry-brine" this pork before grilling it with a salt-and-sugar mixture to make it extra flavorful and juicy. The Sticky Stout Barbecue Sauce boosts the flavor and juiciness even more.

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Honey-Glazed Pork Tenderloin with Homemade Applesauce

Photo: Hector Sanchez

Recipe: Honey-Glazed Pork Tenderloin with Homemade Applesauce

This casual and elegant meal with be a hit with pork lovers of all ages.

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Pork Loin Roast With Carolina Apple Compote

William Dickey / Styling Buffy Hargett / Food styling Angela Sellers

Recipe: Pork Loin Roast With Carolina Apple Compote

Trussing the roast promotes even cooking. If you prefer, ask your butcher to do it for you.

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Honey-Bourbon Glazed Ham

Photo: Beau Gustafson

Recipe: Honey-Bourbon Glazed Ham

Roasting ham with cloves makes for a showstopping Southern classic. Your family and friends are sure to love the flavorful sweet glaze. For a twist, try Honey-Bourbon Boneless Glazed Ham.

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Roasted Paprika Chicken

Photo: Jennifer Davick

Recipe: Roasted Paprika Chicken

Choose a mixture of everyone's favorite chicken pieces, such as drumsticks, bone-in breasts, and thighs.

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Perfect Beef Tenderloin

Photo: Iain Bagwell

Recipe: Perfect Beef Tenderloin

When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests. The beef goes pairs well with Homemade Hot Mustard or Horseradish Sauce.

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Pecan-and-Dill-Crusted Salmon

Photo: Iain Bagwell

Recipe: Pecan-and-Dill-Crusted Salmon

This refined whole side of salmon takes only 10 minutes to prep and makes for a stunning presentation. Whether you serve it for a holiday dinner, casual brunch, or Sunday supper you and your family will definitely want to keep this one on the rotation.

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Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream

Photo: Jim Franco

Recipe: Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream

Add extra flavor to roasted beef tenderloin by wrapping it in pancetta and baking it until the pancetta is crispy. Serve with Whipped Horseradish Cream.

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Sage-Crusted Pork Racks with Pear Chutney

Photo: Iain Bagwell

Recipe: Sage-Crusted Pork Racks with Pear Chutney

These mouthwatering pork racks topped with a spiced Pear Chutney are the perfect main dish for your holiday dinner. Have your butcher French the bones for a more elegant presentation.

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Cracklin'-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa

Photo: Iain Bagwell

Recipe: Cracklin'-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa

While a holiday ham traditionally consists of a cured, brined, or smoked cut of pork from the hind leg, we're taking liberties with the word "ham" and choosing th best cut for this job: the shoulder. A fresh Apple-Cranberry-Pomegranate Salsa pairs well with any holiday pork roast or turkey.

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Standing Rib Roast with Red Wine Mushrooms

Photo: Iain Bagwell

Recipe: Standing Rib Roast with Red Wine Mushrooms

Start roasting at 450º for 45 minutes to form the caramelized crust. Then reduce the temperature and finish cooking to keep the inside pink and juicy.

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    Cherries Jubilee-Black Pepper Glazed Ham

    Photo: Jennifer Davick

    Recipe: Cherries Jubilee-Black Pepper Glazed Ham

    We baked this ham at a low temperature—275°—which made it juicier and more tender than a higher temperature would have yielded.

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    Shrimp and Andouille Sausage With Asiago Grits

    Photo: Van Chaplin

    Recipe: Shrimp and Andouille Sausage With Asiago Grits

    Full of spicy Louisiana flair, this dish is perfect for a more intimate get-together.

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    Pork Roast with Sweet Onion-Pumpkin Seed Relish

    Photo: Jim Franco

    Recipe: Pork Roast with Sweet Onion-Pumpkin Seed Relish

    Be sure to ask your butcher to cut out the chine bone and to French the rib rack for easy carving and an elegant presentation.

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    Roasted Pork with Dried Fruit and Port Sauce

    Photo: Jim Franco

    Recipe: Roasted Pork with Dried Fruit and Port Sauce

    Recipe developer Victoria Amory recommends preparing the meat and sauce separately, then warming them together just before serving.

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    Fennel-Crusted Rib Roast

    Photo: Beth Dreiling Hontzas

    Recipe: Fennel-Crusted Rib Roast

    Rub prime rib with freshly ground peppercorns, coriander, and fennel for a heady combination of seasonings that perfectly complements this elegant cut of meat. A garnish of fresh cranberries and oranges adds vibrant color to your table, making this dish as much a feast for the eyes as it is for the palate.

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    Vanessa's Make-Ahead Beefy Lasagna

    Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

    Recipe: Vanessa's Make-Ahead Beefy Lasagna

    A container of refrigerated pesto adds distinctive flavor to this basic beef-and-cheese lasagna, and the unbaked lasagna can be frozen for up to three months.

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    Beef Tenderloin With Henry Bain Sauce

    Photo: Charles Walton IV

    Recipe: Beef Tenderloin With Henry Bain Sauce

    Entrées don't come any grander than beef tenderloin, and the Henry Bain Sauce served with this one is a Kentucky classic. Surround it with top-rated sides, and you have a meal guaranteed to make memories.

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