12 Tantalizing Holiday Main Dishes
Compared to classics like turkey or roast beef, which require precise timing, brisket is an amazingly forgiving holiday main dish. (It actually tastes better when made ahead and reheated!) Not to mention, it actually makes its own gravy as it cooks, a luscious sauce that's begging for mashed potatoes.
Cornish Game Hens with Root Vegetable Hash
A marinade made of rosemary, orange juice and sorghum (a syrup that is stronger tasting than honey but less bitter than molasses) infuses the dish with sweetness and color. Chef Edward Lee swears by sorghum'’s flavor, but if you can'’t find it, molasses works.
Big-Batch, All-Day Pasta Bolognese
This incredible pasta is the showpiece of the annual anniversary party at The Rieger restaurant in Kansas City, Missouri. Start to finish, it takes 8 hours, mostly hands-off and none of it hard. You'll make 18 cups of sauce-enough to serve 24 or to freeze for meals all winter long.
Stuffed Beef Tenderloin Filet
At the White Gull Inn in Fish Creek, Wisconsin, cheddar and mushrooms flavor indulgent steaks.
Mustard-Crusted Rack of Pork
Perfumed with rosemary and sage and served with white wine gravy and whole-roasted garlic and shallots, this succulent roast delivers drama at a bargain price. We recommend ordering this roast in advance. Ask the butcher to remove the chine bone and to French the roast-trim fat and meat from the bone. The whole garlic bulbs are edible but intended as a garnish. If you want to skip them, just roast one for the gravy.
With its rich meaty sauce and creamy cheese layers, this lasagna is always a favorite main dish.
Cider-Brined Turkey with Roasted Apples
Even better than the pretty glazed fruit and crazy-juicy bird? The appley gravy made from the drippings.
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.
Herbed Chicken With Wild Rice
For the holidays, guests savor this herbed chicken and vegetable main dish 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.
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.