20 Tantalizing Holiday Main Dishes | Midwest Living
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20 Tantalizing Holiday Main Dishes

Add sparkle to this year's holiday menu with our collection of main dish recipes.

Pheasant Breast Supreme

Serve this rich sherried mushroom sauce over either pheasant or chicken breasts. The recipe comes from a restaurant in South Dakota, where several areas claim to be the "Pheasant Capital of the World."

Pheasant Breast Supreme

Stuffed Beef Tenderloin Filet

At the White Gull Inn in Fish Creek, Wisconsin, cheddar and mushrooms flavor indulgent steaks.

Stuffed Beef Tenderloin Filet

Herb-Crusted Rack of Lamb

With its short cook time, this Mediterranean-inspired roast leaves plenty of time (and space in the oven) for preparing side dishes. The recipe comes from chef Anne Kearney.

Herb-Crusted Rack of Lamb

Porchetta

You can halve this recipe, but chef Gerard Craft says he likes to make a lot so he has leftovers for sandwiches. We recommend ordering pork belly through an independent butcher, not a supermarket. The staff will be more accustomed to unexpected orders, and you'’re less likely to receive a rock-solid frozen belly. They may even remove the skin and trim the meat for you. Fennel seeds work, but look for fennel pollen, which has a sweeter and more intense flavor, at specialty stores or online.

Porchetta

Chef Gerard Craft likes to serve Salsa Verde over potatoes or with porchetta.

Wine-Tasting Lasagna

If you're thinking about holding a holiday wine-tasting party, the flavors of the red meat sauce and cheese-spinach layers in this colorful lasagna will complement the wines.

Wine-Tasting Lasagna

Cider-Brined Turkey with Roasted Apples

Even better than the pretty glazed fruit and crazy-juicy bird? The appley gravy made from the drippings.

Cider-Brined Turkey with Roasted Apples

Rolled Spinach Pork Loin

Roll a filling of bacon, chopped spinach and Parmesan cheese in pork loin roast to create this appealing holiday main dish, from Turkey Run Inn in Terre Haute, Indiana. When checking the temp of this roast, move the thermometer around so it's resting in meat, not filling.

Rolled Spinach Pork Loin

Herbed Chicken With Wild Rice

For the holidays, guests savor this herbed chicken and vegetable main dish at Spa Shiki at the Lodge of Four Seasons in Lake Ozark, Missouri. Chefs cook and stir their own Alfredo sauce, but we skipped that step and used purchased sauce as the base.

Herbed Chicken With Wild Rice

Tomato Pesto Turkey and sides

Our main dish turkey gets an extra sparkle of flavor from tomato pesto with herbs, salt and pepper slipped between the skin and meat of a turkey breast. The mashed potatoes mix yellow and sweet potatoes with cream cheese, butter, sour cream, bacon and canned chipotle pepper in adobo sauce. The Brussels sprouts are skillet-roasted and tossed with seasoned mushrooms.

Tomato Pesto Turkey

Chipotle Smashed Potatoes

Brined Brussels Sprouts with Lemony Mushrooms

Baked Holiday Spiral Ham with Raisin Sauce

Raisins dot the sauce and plump up as they're heated in this easy topper for traditional spiral-sliced holiday ham. Plan on leftovers for sandwiches and soups.

Baked Holiday Spiral Ham with Raisin Sauce

Pork Marsala

Saute thin-sliced pork tenderloin, then serve it with tomato-rich Marsala sauce, generously flecked with garlic. The recipe comes from Ohio's Shawnee State Park Resort near the town of Friendship.

Pork Marsala

Mediterranean Stuffed Breast of Chicken

Stuff chicken with a colorful mix of tomatoes, mushrooms, pine nuts and goat cheese or feta cheese in this recipe from the DeSoto House Hotel in Galena, Illinois. A rich cream sauce tops the chicken.

Mediterranean Stuffed Breast of Chicken

Pheasant Breast Supreme

Serve this rich sherried mushroom sauce over either pheasant or chicken breasts. The recipe comes from a restaurant in South Dakota, where several areas claim to be the "Pheasant Capital of the World."

Pheasant Breast Supreme

Grand View Lodge Spinach-Stuffed Chicken

You have to try this spiral of chicken stuffed with oozing cheese, courtesy of Grand View Lodge in Nisswa, Minnesota. For another Minnesota chicken dish, try Roast Breast of Chicken with Mushroom and Wild Rice Stuffing, a favorite at the Gunflint Lodge near Grand Marais, Minnesota.

Spinach-Stuffed Chicken recipe

Roast Breast of Chicken with Mushroom and Wild Rice Stuffing

Unbelievable Les Bourgeois Beef

Guests can almost forget their knives when eating this tender beef draped with rich cream-and-wine sauce. The recipe comes from Les Bourgeois Vineyards in Rocheport, Missouri.

Unbelievable Les Bourgeois Beef

Cherry-Marinated Beef with Roquefort Polenta and Corn Salsa

Cherry juice concentrate gives the beef a nice "char" when grilled. This recipe comes from the Grand Traverse Resort and Spa near Traverse City, Michigan.

Cherry-Marinated Beef with Roquefort Polenta and Corn Salsa

Roasted Pork with Jamaican Snapdragons

No flowers appear in this Caribbean-inspired dish from the Deadwood Social Club in Deadwood, South Dakota. The name simply sounded fun. Rum, raisins and sweet pork tenderloin provide the centerpiece of a delicious holiday meal.

Roasted Pork with Jamaican Snapdragons

Montana Broil

If your holiday diners are in the mood for something other than turkey -- or you're serving a choice of entrees -- try this marinated beef flank steak with rich mushroom sauce. The recipe comes from Camp Ticonderoga in Troy, Michigan, where the cathedral ceiling, cobblestone fireplaces and wood floors remind visitors of an early 1900s Adirondack lodge.

Montana Broil

Pork with Cherry and Wild Rice Stuffing

This stuffing, which includes sausage, dried Michigan fruit and wild rice, forms a spiral when rolled up into a top loin roast. The recipe comes from New York Restaurant in Harbor Springs, Michigan.

Pork with Cherry and Wild Rice Stuffing

Season's Best Shrimp Parmesan

Spoon this creamy, rich shrimp sauce over rice or pasta. It's a specialty from Cafe Beignet in St. Charles, Missouri.

Season's Best Shrimp Parmesan

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