Every year, you make the same food for Christmas dinner. Sure, the dishes you serve are delicious. However, you want to do something different this year. Besides, you want to make an impression this year. So, consider any of the options listed below. Not only do they taste amazing, but they’re also festive.
First, Shepherd’s Pie originated in New England, and it’s beyond incredible. Second, it’s made with ground beef or lamb mixed with vegetables. Third, it’s topped with creamy potatoes. However, along with tasting delicious, this dish will feed a relatively large number of guests.
Herb and Garlic Turkey Roulade
You can still make turkey as part of the Christmas meal but differently. For this, move away from the traditional roasted turkey. Instead, make garlic and herb turkey roulade. Paired with cranberry sauce and mashed potatoes, it’ll become everyone’s favorite dish.
Smothered Pork Chops
You won’t believe how easy it is to make this for your holiday dinner. After all, these pork chops have a nice crunchy exterior while remaining tender on the inside. Best of all, they’re topped with homemade gravy.
Mushrooms Stuffed with Fresh Crab
Do you enjoy making an appetizer for family members or friends before the main course? If so, you can feel confident serving these stuffed mushrooms. For this dish, follow the recipe.
- 1 ¼-pound white button mushrooms (keep the stems, clean, dry, and chop)
- 3 tablespoons unsalted butter (divided)
- 4 scallions (green and white parts separated and then sliced)
- 2 cloves of garlic (chopped)
- 1/4 cup dry cooking sherry
- 1 large egg
- 2 ounces cream cheese (room temperature)
- 2 teaspoons fresh parsley (chopped)
- 1 teaspoon fresh tarragon
- 1/4 cup plus 2 tablespoons Gruyere cheese (finely shredded and divided)
- 1 teaspoon Old Bay seasoning (divided)
- 1/4 cup plus 2 tablespoons Panko breadcrumbs (divided)
- 7 ounces fresh crabmeat (carefully cleaned and shredded)
- 2 tablespoons extra virgin oil (plus a little more for drizzling)
- Lemon wedges (when serving)
First, preheat the oven to 375 degrees Fahrenheit. Second, place the mushrooms with the cap side down in a 9×13-inch baking dish.
Next, melt two tablespoons of butter in a skillet on medium heat. Add the mushroom stems only and stir occasionally for five minutes. Then, reduce the heat to low. Add the scallion white parts, garlic, and two-thirds teaspoon of salt. Cook this for roughly two minutes. However, don’t forget to stir.
Now, add the cooking sherry and stir until the liquid evaporates. You’ll then move the mushrooms to a platter. In addition, spread them out and let them cool.
In a bowl, whisk the egg and cream cheese. Next, add the parsley, tarragon, one-quarter cup of Gruyere cheese, and two tablespoons of the Old Bay seasoning. Now, stir the ingredients well to combine everything. With that done, fold in the mushrooms.
In a separate bowl, mix the rest of the breadcrumbs. Then add 2 tablespoons of Gruyere cheese. Also, add one-quarter teaspoon of the Old Bay seasoning.
In a small bowl, melt the remaining butter in the microwave. Then, drizzle it over the breadcrumb mixture. Next, toss the mixture with a fork.
Now, drizzle the extra-virgin olive oil over the mushroom caps. Season with a little bit of salt. Fill the caps with the crab filling. In addition, top each mushroom with some of the breadcrumb mixture.
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Next, bake the mushrooms uncovered for 15 to 18 minutes or until they begin to shrink. Then, broil them for one to two minutes. Finally, move the mushrooms to a platter and serve them with lemon wedges.