Four Christmas Main Course Ideas

Illustration It's time to start planning and getting your Christmas menus together, as the big day will be here before you know it. Here are some delicious Christmas main course ideas to help you prepare for your Christmas gatherings....


It's time to start planning and getting your Christmas menus together, as the big day will be here before you know it. Here are some delicious Christmas main course ideas to help you prepare for your Christmas gatherings.

Roast Turkey


  • 1 14- to 16-lb. turkey, fresh or defrosted
  • 2 peeled carrots
  • 2 celery stalks
  • 1 small onion, quartered
  • 11 cups stuffing
  • Salt and pepper to taste
  • 2 cups low-sodium chicken broth or water
  • Fresh herbs and orange slices


1. Heat oven to 325 degrees F. Rinse the turkey with cold water and blot dry, inside and out, with a paper towel. Place the neck, giblets, carrots, celery, and onion in a large roasting pan and arrange the turkey breast side up on top.

2. Pack the stuffing loosely in the neck cavity and inside the body. Fold the wings back and under the body of the turkey. Fold the neck skin under to enclose the stuffing and tie the legs together.

3. Season the turkey with salt and pepper. Pour the broth into the roasting pan. Roast for 3 3/4 to 4 1/2 hours, basting frequently and tenting the turkey with aluminum foil two thirds of the way through the cooking process.

4. Periodically, check the temperature of the turkey with a meat thermometer. The temperature in the thickest part of the thigh should be 180 degrees, in the thickest part of the breast, 170 degrees, and in the stuffing, 160 degrees.

5. Remove the stuffing and let turkey sit for 10 minutes before carving. Place the fresh herbs and orange slices on the turkey for decoration.

Roasted Turkey
Roast Turkey

Roasted Beef Tenderloin with Gorgonzola Cream Sauce



  • 1 4-6 pound beef tenderloin roast
  • 1 stick butter, softened

Cream Sauce

  • 2 cups heavy cream
  • 1/4 cup crumbled Gorgonzola
  • 1 pinch salt and pepper
  • 1 pinch fresh grated nutmeg
  • 1 handful fresh chopped parsley


1. Preheat oven to 450 degrees.

2. Spread butter liberally over the entire tenderloin, including the sides and season tenderloin heavily with salt and pepper (about 2 tsp. of each per side).

3. Place meat, fat side up, in a shallow roasting pan.

4. Place in the oven and reduce heat to 350 degrees and roast, 5-6 minutes per pound for rare (120-125 degrees), 7-8 minutes per pound for medium (130-140 degrees). Insert an instant read thermometer in the side of the roast to the middle to check for to see if it is done to your liking. Tenderloins should only be cooked to medium-rare.

5. Remove from oven and cover with foil for 15 minutes.

6. While roast is baking, make the cream sauce. In a large saucepan, bring cream to a boil. Reduce heat and simmer for about 30 minutes, or until cream is reduced by half and has become like a thick, white sauce. Add crumbled blue cheese, Parmesan cheese, salt, pepper, nutmeg and parsley.

7. Serve immediately.

Beef Tenderloin
Beef Tenderloin

Baked Ham with Cranberry Curry Glaze


  • 1 10-pound shank end with bone cooked ham
  • 4 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 can whole cranberries
  • 4 teaspoons curry
  • 2 tablespoons light corn syrup


1. Preheat oven to 350 degrees.

2. Rinse ham and slice off the tough outer skin, but leave behind most of the fat underneath it. Score the ham, cutting diagonal lines about 1/4 inch deep, all over the outside.

3. Place the ham, fat side up in a roasting pan and place it in the oven.

4. Meanwhile, prepare the glaze. In a medium skillet over low heat, melt the butter. Add the onion, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add cranberry sauce, curry and corn syrup and heat until hot and set aside.

5. After the ham has cooked for about 1 hour, remove it from the oven and coat it with the glaze, making sure it gets into all the scored portions. Pour any remaining glaze into the pan.

6. Return ham to the oven and bake for about 1 hour more, brushing it with glaze every 20 minutes or so. If the ham begins to get too dark, cover it with foil.

7. When the glaze is well browned and the ham has reached an internal temperature of 130 degrees, remove from the oven. Place it on a platter and serve.

Baked Ham
Baked Ham


Breaded Baked Tilapia


  • 1-1/2 lbs. tilapia fillets
  • 1 cup bread crumbs
  • 2-3 tablespoon vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


1. Preheat oven to 375° F. Lightly oil a baking sheet.

2. In a zip lock bag combine bread crumbs, Parmesan cheese, oregano, salt and pepper. Shake to mix together.

3. Pour vegetable oil into a small bowl. Brush both sides of fillet with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove and place on the baking sheet. Repeat with the remaining fillets.

4. Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poked with a fork.


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