There’s no better way to get social than over a Christmas potluck. The holiday season for me is filled with opportunities to share dishes that are made more enchanting by the seasonal touches that make Christmas food special.
I love trying new things as much as I love revisiting old favorites. Cooking is about the act of weaving what you have learned into food, like sharing a dessert taught by a friend, or a new dish from a trip.
I’ve compiled some of my favorite potluck recipes below. Time-tested hits and regular favorites at the table, these dishes will please your guests! Guaranteed!
The 14 Best Christmas Potluck Recipes
1. Christmas Honey-Glazed Ham
I love roasting a ham for the holidays, glazing it just right. The aroma of honey mixed with brown sugar, a dash of cinnamon, and spicy cloves wafts through my kitchen, so tantalizing.
I think orange juice and just a dash of mustard round out the dish.
Ingredients
1 fully cooked bone-in ham (about 8-10 pounds)
1 cup honey
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whole cloves, for studding (optional)
Instructions
1. Heat the oven to 325°F (165°C). Put the ham on a rack in a shallow roasting pan.
2. If you want to give it a presentable look, score the surface in a diamond pattern.
2. Boil honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, cinnamon and nutmeg in a saucepan over medium heat; stir until the sugar is dissolved and the glaze is combined.
3. If you’re using, stud the ham with whole cloves by poking them into the intersection of the scoring lines.
4. Glaze the ham all over with half the honey glaze.
5. Roast the ham in the preheated oven, basting occasionally with the remaining glaze, about 1 1/2 to 2 hours or until a meat thermometer registers 140°F (60°C).
6. Let the ham rest for at least 10 minutes before carving and serving.
2. Cranberry-Pecan Cheese Ball
I love bringing this to a party, because it’s indulgent and filling, with a touch of sweet and a touch of crunch. This is my favorite one: cream cheese, dried cranberries, and chopped pecans.
With a dab of honey, and a pinch of garlic, it’s pretty perfect.
Ingredients
8 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
1/2 cup pecans, chopped
2 tablespoons fresh chives, chopped
Instructions
1. Mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and salt in a medium bowl. Blend until well mixed and smooth.
2. Stir in the chopped cranberries and half the chopped pecans, distributing them evenly throughout the cheese.
3. Carefully work the cheese mixture into a ball with your hands, tightly wrap in plastic wrap and place in the fridge for at least an hour to firm up.
4. Spread out the remaining chopped pecans and the chopped chives on a flat surface. Unwrap the chilled cheese ball and roll it over the pecans and chives, turning and pressing it to roll in the nuts and chives until well-coated.
5. Put finished cheese ball onto a serving plate and serve with crackers or veggies.
3. Holiday Stuffing Casserole
There’s a casserole I love to make for the festive season: something sweet, stodgy and satisfying, that wafts a warm, savory aroma around the house. Mine has a combination of fresh herbs, like sage and rosemary; big, tasty sausage; and a general crunch from some cubes of leftover, crusty bread.
Chestnuts add some pleasing texture, and the stock and mix of aromatics works a treat.
Ingredients
1 pound sausage (such as Italian or breakfast sausage) sliced
1 large onion, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
8 cups cubed day-old bread (such as sourdough or baguette)
3/4 cup dried cranberries
3/4 cup chopped pecans or walnuts
2 cups chicken or vegetable broth
2 large eggs, beaten
1/2 cup unsalted butter, melted
Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a large casserole dish.
2. Brown the sausage in a medium skillet until cooked through and browned. Remove the sausage and set aside, reserving a tablespoon of drippings in the skillet.
3. Toss the chopped onion, celery and garlic into the drippings in the skillet and sauté until all the vegetables are softened, 5-7 minutes. Add the fresh herbs and sauté for another minute.
4. In a large bowl, combine the sautéed vegetables, cooked sausage, bread cubes, dried cranberries and nuts.
5. In a separate bowl, whisk together the broth, eggs and melted butter and pour over the bread mixture.
5. Stir gently so that the bread is evenly moistened. Season to taste with salt and pepper.
6. Place stuffing in prepared casserole pan. Cover with foil and cook 30 minutes. Remove the foil and cook an additional 15-20 minutes, until the top is golden and slightly crispy. Let cool a bit before serving.
4. Classic Green Bean Casserole
I am serious: I love making this classic side. It’s nostalgic comfort food — like, every time you eat it, you feel comforted by the act of making tender-crisp green beans with cream of mushroom soup and fried onions.
I really, really hope you give this one a go!
Ingredients
2 cans (10.5 oz each) condensed cream of mushroom soup
1 cup milk
1 teaspoon soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
1 1/3 cups crispy fried onions
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, mix the cream of mushroom soup, milk, soy sauce, and black pepper together.
3. Stir in the cooked green beans so that they are nicely coated.
4. Spread the green bean mixture into a 9×13-inch baking dish.
5. Bake for 25 minutes in the preheated oven.
6. Top with crispy fried onions.
6. Return to the oven and bake for a further five minutes, or until your onions are really crispy. Serve hot.
5. Merry Mashed Potatoes
As far as I’m concerned, when the holidays arrive, what better way to evoke the season than with a homemade dish that feeds everyone? That’s why I like to make this rich, comforting mash of mashed potatoes loaded with garlic, fresh chives and a sprinkle of salty parmesan cheese – each ingredient adding an additional layer of rich seasonal yumminess to the dish.
Ingredients
2 pounds of potatoes (Yukon Gold or Russet)
4 tablespoons unsalted butter
1 cup heavy cream
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Chopped chives for garnish (optional)
Crispy bacon bits for garnish (optional)
Instructions
1. Peel and dice the potatoes into pieces of roughly the same size, and add them to a large pan of cold water.
2. Bring the water to a boil, add the salt, and cook at a simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Drain the potatoes and put them back into the pot. Mash them with a masher or rice them with a ricer if you want them finer.
4. Melt the butter and heavy cream over low heat in a small saucepan until the butter melts.
5. Add the warmed butter and cream in a slow stream, stirring to combine. Add the sour cream, garlic powder, black pepper and Parmesan cheese and stir to combine.
6. Taste for seasoning and fine-tune if necessary Transfer to a serving dish and sprinkle with chopped chives and crispy bacon bits if desired. Serve warm.
6. Festive Roasted Brussels Sprouts
Sometimes, when I’m looking for an indulgent twist on roasted Brussels sprouts for a holiday meal, I like to incorporate flavors and textures that truly make the dish special – maple syrup for sweetness, crispy bacon for salty crunch, and cranberry’s for color and a small dash of acidity.
Ingredients
-
1.5 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1 tablespoon balsamic glaze
- 1/4 teaspoon cinnamon (optional)
- Zest of 1 lemon
Instructions
1. Preheat your oven to 400°F (200°C).
2. Combine the Brussels sprouts in a big bowl with the olive oil, salt, pepper and cinnamon if using.
3. Place the Brussels sprouts on a baking sheet, in a single layer, and roast 20-25 minutes, stirring halfway through, until they are golden and tender.
4. After roasting for 35 minutes, add the cranberries to the pan.
5. When ready, transfer to a serving dish, sprinkle over the pecans, drizzle with balsamic glaze and garnish with lemon zest.
6. Serve immediately while warm and enjoy your festive dish!
7. Christmas Deviled Eggs
Why don’t you give the eggs a festive Christmas makeover and make some deliciously seasonally appropriate Christmas deviled eggs using the ingredients like red paprika, fresh chives and a bit of mustard, which certainly add a kick of flavor while retaining the basic essence of the recipe.
Ingredients
6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white vinegar
Salt and pepper to taste
Paprika for garnish
Fresh chives, chopped, for garnish
Instructions
1. Boil eggs in a pot of water, cover them with water, bring to a boil, then remove heat and cover for 10-12 minutes.
2. Place the eggs in an ice-water bath to cool them, then peel the shells. Slice each egg in half lengthwise and transfer the yolks to a bowl.
3. Mash the yolks of the eggs with a fork, then mix in the mayonnaise, Dijon mustard, vinegar, salt and pepper until smooth.
4. Spoon or pipe the yolk mixture into the egg white halves to fill them.
5. Sprinkle paprika on top of the filled eggs for a touch of color.
6. Garnish with chopped chives for a festive finish and serve chilled.
8. Spiced Sweet Potato Casserole
I love the contrast between heady, warming spices and the sweet earthiness of sweet potatoes. Cinnamon, nutmeg and ginger are my go-to spices to add depth and warmth, though cloves and allspice can add extra flavor flourishes, while cardamom can add a hint of exotic.
Ingredients
4 large sweet potatoes, peeled and cubed
1/2 cup brown sugar
1/4 cup butter, melted
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup mini marshmallows (optional)
1/2 cup chopped pecans (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Put the sweet potatoes in a large pan of boiling water until tender, around 20 minutes. Strain and mash in the large bowl.
2. Add the brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger and salt, and mix until well blended.
3. Scoop the sweet potato mixture into the prepared baking dish. Smooth it out.
4. Sprinkle with mini marshmallows and chopped pecans (optional).
5. Bake at 350 degrees for 25-30 minutes or until the marshmallows are golden-brown and the casserole is completely heated through.
6. Let cool slightly and serve, and enjoy this spiced sweet potato casserole at your Christmas potluck!
9. Potluck Baked Mac and Cheese
Baked mac and cheese is the ultimate comfort food for company, so I make it with lots of creamy cheddar, a little parmesan, and a dash of smoked paprika. You can get extra crispy and buttery by adding bacon and breadcrumbs on top.
Ingredients
1 pound elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1 cup panko breadcrumbs
2 tablespoons melted butter (for the topping)
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
2. In a large saucepan, melt the butter over a medium heat. Whisk in the flour and cook for a minute or 2 before the mixture becomes a thick paste.
3. Slowly whisk in the milk and cook, stirring constantly, until thickened, about 5 minutes; stir in the Cheddar, mozzarella and Parmesan, until melted and smooth. Season with salt, black pepper, garlic powder and a pinch of cayenne, if using.
4. Pour the cheese sauce over the cooked macaroni, using a spoon or spatula to combine everything evenly. Then transfer the macaroni and cheese to a large, greased 9×13-inch baking dish.
5. Press the panko breadcrumbs into a thin layer on top of the mac and cheese and drizzle with the melted butter. Bake in preheated oven for 25-30 minutes until top is golden brown and crispy. Sprinkle with chopped parsley before serving.
10. Winter Fruit Salad with Mint
This is such a refreshing, bright-tasting salad to help you get through the end of winter. It’s a ton of chopped fruit and veg that I happen to love – juicy pomegranate seeds, sweet mandarin oranges, pineapple and a hint of mint really bring a burst of brightness and flavor.
Ingredients
2 cups pineapple chunks
2 cups orange segments
2 cups pomegranate seeds
1 cup sliced kiwifruit
1 cup grapes, halved
2 tablespoons fresh mint, finely chopped
1 tablespoon lime juice
1 tablespoon honey
Instructions
1. Put the pineapple cubes, orange segments, pomegranate seeds, sliced kiwifruit and halved grapes into a large mixing bowl.
2. Combine the lime juice and honey in a small bowl and whisk to combine.
3. Pour the lime and honey mixture over the fruit in the large bowl.
4. Gently toss the fruit to ensure it is evenly coated with the dressing.
5. Scatter the chopped mint over the top and toss the salad gently one last time.
6. Serve right away or chill in a refrigerator for about 30 minutes to let the flavours to blend prior to serving.
11. Red and Green Pasta Salad
This is very yummy dish, I love this lovely and vibrant mix of ingredients with these bright colors
I add juicy cherry tomatoes and broccoli to add the red and green.
Ingredients
8 oz farfalle (bowtie) pasta
1 cup cherry tomatoes, halved
1 cup broccoli florets, blanched
1/2 cup green bell pepper, diced
1/4 cup red onion, finely chopped
1/3 cup black olives, sliced
1/4 cup fresh basil, chopped
1/2 cup mozzarella balls, halved
1/4 cup grated Parmesan cheese
1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
Salt and pepper to taste
Instructions
1. In a large saucepan, heat the stock until hot. Add the farfalle pasta and cook for seven minutes, or according to the package instructions, until al dente. Drain and run under cold water to cool.
2. Combine the cherry tomatoes, blanched broccoli, diced green bell pepper, red onion, black olives, fresh basil and mozzarella balls in a large mixing bowl.
3. Whisk the olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl to make the dressing.
4. Add the drained pasta to the mixing bowl along with the vegetables and gently toss together.
5. Pour the dressing over the salad, sprinkle with the Parmesan, and toss once more to coat everything evenly.
6. Allow flavors to meld in the refrigerator for at least 30 minutes before serving.
12. Christmas Sugar Cookies
There is a magic to the holidays, and a special kind of magic to baking cookies. The sugar cookie is the one I return to again and again (I have it in my recipe box, where I’ve meticulously scrawled the ingredients – sweet vanilla, creamy butter, the perfect ratio of sugar).
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3-4 tablespoons milk
- Colored sugar or sprinkles (for decoration)
Instructions
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk the flour, baking soda, and baking powder in a bowl, then set aside.
3. Beat the butter and sugar until light and fluffy, then beat in the egg, vanilla and almond extract.
4. Add the dry ingredients to the wet ingredients and stir until combined, adding milk as necessary to produce a soft dough that isn’t sticky.
5) Roll dough into 0.5 inch deep and use cookie cutters to make tree shapes or whatever your preference is; place on prepared baking sheets; flatten slightly; sprinkle with coloured sugar or sprinkles.
6. Bake for 8 to 10 minutes, or until the edges are just barely golden. Let cool on baking sheets for 2 minutes, then transfer to racks to cool completely. Add icing as you prefer or just leave them as sugar cookies!
13. Holiday Chocolate Trifle
Luscious and beyond indulgent, a moist and dense chocolate cake is layered with whipped cream and chocolate pudding, then the top is covered with chocolate shavings, and crushed candy canes tossed in for good measure.
Ingredients
1 box of chocolate cake mix (plus ingredients required for cake mix)
3 cups of prepared chocolate pudding
1 cup of heavy cream
2 tablespoons of powdered sugar
1 teaspoon of vanilla extract
1 cup of peppermint candies
1 cup of chocolate shavings or chips
1 cup of crushed cookies (e.g., chocolate or vanilla wafer cookies)
Instructions
1. Make the chocolate cake according to package directions, then allow to cool completely. Once cooled, cut into 1-inch cubes.
2. Beat the heavy cream with powdered sugar and vanilla extract into whipped cream until stiff peaks form.
3. In a large trifle bowl, place half of the cake cubes on the bottom, and spread half of the chocolate pudding evenly over the cake cubes. Continue to make these layers.
4) Spread half of the whipped cream over the pudding then sprinkle half of the crushed candy canes or peppermint candies and half of the shaved chocolate or chips on top.
5. . Refrigerate for at least 2 hours before serving.
14. Eggnog Bread Pudding
There is something so comforting about a warm treat, is there not? This rich, eggy bread pudding combined with the addition of eggnog adds a whole new dimension.
I like to sprinkle a little bit of cinnamon on top and a pinch of nutmeg too. I throw in a little bit of vanilla extract for a nice boost of aroma.
It is a very cosy, wonderful dessert.
Ingredients
6 cups of day-old bread, cubed
2 cups of eggnog
1/2 cup of milk
1/2 cup of granulated sugar
2 tablespoons of melted butter
3 large eggs
1 teaspoon of vanilla extract
1 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
1/4 teaspoon of salt
Optional: 1/2 cup of raisins or dried cranberries
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Combine the eggnog, milk, sugar, butter, eggs, vanilla, nutmeg, cinnamon and salt in a large bowl and whisk until smooth.
3. Incorporate the cubed bread and, if using, the raisins or cranberries to the egg mixture, and stir to make sure the bread is completely saturated. Let sit for about 10 minutes.
4. Pour the bread mixture into the prepared baking dish, spreading it evenly.
5. Bake for 35-40 minutes in your preheated oven, or until it is just set and the top is brown.
6. Pull it out of the oven and let it cool a bit before serving. Serve warm, with or without whipped cream or a sprinkle of powdered sugar and a drizzle of left over eggnog.
