15+ Christmas Eve Dinner Recipe Dive Into Deliciousness!

The Main Course: Roasted Turkey

Ingredients:

• 1 whole turkey (12-14 lbs)
• 1/2 cup butter, softened
• 1 tbsp minced garlic
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• 1 tbsp chopped sage
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon, halved
• 1 onion, quartered
• 1 cup chicken broth

Start by preheating your oven to 325°F. Rinse the turkey with cold water and pat it dry with paper towels. In a small bowl, mix together the minced garlic, chopped rosemary, thyme, and sage with the softened butter. Season the mixture with salt and black pepper and rub it all over the turkey, including under the skin. Place the lemon halves and onion quarters inside the turkey's cavity for added flavor.

Place the turkey on a roasting rack in a large roasting pan and pour chicken broth into the bottom of the pan. Cover the turkey with aluminum foil and roast in the oven for 2 hours. After 2 hours, remove the foil and continue to roast for an additional 1-1.5 hours, basting the turkey with pan juices every 30 minutes.

Check the internal temperature of the turkey with a meat thermometer - it should read 165°F when inserted into the thickest part of the thigh. Once the turkey is fully cooked, remove it from the oven and let it rest for 20-30 minutes before carving and serving.

Side Dishes: Garlic Mashed Potatoes and Roasted Vegetables

Garlic Mashed Potatoes

• 2.5 lbs potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup butter
• 1 tsp salt
• 1/2 tsp black pepper
• Chopped chives for garnish

Boil the cubed potatoes in a large pot of salted water for about 15 minutes, or until they are tender. Drain the potatoes and return them to the pot. In a small saucepan, heat the minced garlic, heavy cream, and butter until the butter is melted. Pour the mixture over the potatoes and mash until smooth. Season with salt and black pepper and garnish with chopped chives.

Roasted Vegetables

• 1 lb brussels sprouts, halved
• 2 large carrots, peeled and cut into chunks
• 1 large parsnip, peeled and cut into chunks
• 1 large red onion, cut into wedges
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Preheat your oven to 400°F. In a large bowl, toss together the brussels sprouts, carrots, parsnip, and red onion with minced garlic, olive oil, dried thyme and rosemary, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly crispy.

Ending on a Sweet Note: Chocolate Peppermint Trifle

Ingredients:

• 1 chocolate pound cake, cut into small cubes
• 1 package instant chocolate pudding mix
• 2 cups cold milk
• 1 cup heavy cream
• 3 tbsp powdered sugar
• 1 tsp peppermint extract
• Crushed candy canes for garnish

In a large bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. In a separate bowl, beat the heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Fold the whipped cream into the chocolate pudding mixture.

In a trifle dish or large glass bowl, layer the chocolate pound cake cubes and chocolate pudding mixture, ending with a layer of pudding on top. Garnish with crushed candy canes for a festive touch. Refrigerate for at least an hour before serving.

With this delicious and impressive menu, your Christmas Eve dinner is sure to be a hit. So gather your loved ones and enjoy a memorable and tasty holiday meal together. Merry Christmas!