Looking for Christmas dinner menu ideas?
Look no further – Menus4Moms has a full Christmas dinner menu planned for you. We gave you a sneak peek at the fantastic Christmas dessert from the menu, now here is the full Christmas dinner menu plan. Your table will be beautiful with these delicious Cornish hens over wild rice, green beans with bacon, and festive cranberry pecan salad. Candied sweet potatoes and homemade drop biscuits round out the meal, and pecan pie complements the Peppermint Brownie Trifle. Enjoy!
Recipes are below, but you can download the Christmas Dinner Menu PDF file which includes all of the recipes, photos, and shopping list.
1. This menu should serve 8-10 adults plus smaller children comfortably. If you have growing teens, big appetites, or more people, I suggest doubling several of the side dishes and cooking extra hens.
2. Several of these dishes can be made ahead and refrigerated until time to bake (if they need baking). They are marked with ***. Though not marked, the stuffing portion of the Cornish Hen recipe can also be prepared in advance.
3. Be sure to give your hens enough time in the refrigerator to thaw.
Roasted Cornish Hens with Wild Rice Dressing
Yield: 8 Servings
- 2 Tbsp olive oil
- ½ cup onion, chopped
- 2 tsp garlic, minced
- 4 cups brown rice, cooked
- 2 cups wild rice, cooked
- ½ cup fresh basil
- 4 Tbsp Parmesan cheese, shredded
- 1 tsp salt
- 1/8 tsp ground nutmeg
- 4 Cornish game hens
- 4 Tbsp honey
- 4 tsp Dijon-style mustard
Heat oil in a small skillet over medium heat. Sauté onion and garlic until tender. Add
prepared brown and wild rice, fresh basil, Parmesan cheese, salt, and nutmeg to the sautéed onions. Mix together thoroughly and pour into a lightly sprayed baking dish. Store rice dressing in refrigerator until ready to bake. To prepare Cornish hens, preheat oven to 450°F. Twist wing tips under the back and tie legs to the tail; arrange hens in a lightly sprayed roasting pan. In a small bowl, stir honey and mustard together until blended. Lightly baste hens with honey-mustard sauce. Roast in oven for about 20 minutes. Baste again and reduce heat to 350°F. Cover the hens and roast an additional 15 minutes. Baste again and place the baking dish of dressing in the oven with the hens; continue roasting about 30 more minutes or until the rice is heated through and the internal temperature of the hens reach 165°F, basting occasionally. When checking the temperature, do not let the tip of the thermometer touch bone. If the internal temperature does not register at least 160°F, continue baking for 10-minute increments until it reaches this temperature. To serve, cut hens in half lengthwise with a sharp knife. Serve with Dressing.
Green Beans with Bacon
Yield: 8 Servings
- 4 slices of bacon, cooked and diced
- ½ cup onion, chopped
- 8 cups fresh green beans, trimmed
- ¼ tsp salt
- 1/8 tsp pepper
In a large skillet, fry bacon and onion together over medium heat until bacon is crisp and onion is tender. In a large sauce pan, cover prepared green beans with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain well. Add in bacon mixture to beans and sprinkle with salt and pepper; toss to coat.
Candied Sweet Potatoes***
Yield: 8 Servings
- 4 cups sweet potatoes, peeled and cut into big chunks
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 Tbsp vanilla
- 1 1/2 cups dark corn syrup
- 1/2 cup butter, melted
- 1 Tbsp cinnamon
- herbs for garnish (optional, not on list)
Place prepared sweet potatoes in a large pot. In a small bowl, add remaining ingredients and mix thoroughly. Pour sugar mixture over sweet potatoes and stir until potatoes are covered. Cover and bring to a boil. Reduce heat to a medium-low and cook until sauce has thickened and sweet potatoes are tender, about 45 minutes. Stir frequently to avoid burning on the bottom. You can prepare this dish ahead of time, place cooked sweet potatoes in an oven-safe dish, and reheat in oven or microwave to serve. If desired, garnish with herbs.
Cranberry Pecan Salad***
Yield: 10 Servings
- 1/2 Lb pecans
- 1 cup sugar
- 10 oz. mixed salad greens
- 4 oz. feta cheese, crumbled
- 1 cup dried cranberries
- 1 cup raspberry vinaigrette dressing
In a large non-stick fry pan, heat sugar and pecans over medium high heat, stirring frequently. Cook until sugar melts and coats pecans. When sugar is melted, continue cooking over medium-low heat for 5 minutes, stirring frequently, until pecans are coated and starting to brown. Remove from heat and cool completely (this can be done in advance and stored in an air-tight container for 2-3 days). Mix salad greens and raspberry vinaigrette. Add feta cheese, cranberries and sugared pecans and mix well. Serve immediately. You can also prepare this salad about an hour before you will be serving it. Just prepare all ingredients together except for the dressing. Cover and store in the refrigerator. Just before serving, pour dressing over the top and toss to coat.
Yield: 12 Servings
- 2 cups flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup milk
- ¼ cup shortening
Heat oven to 450°F. Combine all ingredients together, batter will have small lumps. Drop by the spoonful onto an ungreased baking sheet. Bake at 450°F for about 12 minutes or until done. Makes about a dozen small biscuits.
Peppermint Brownie Trifle***
Yield: 16 Servings
Note: If you can’t find the specified flavors of pudding, feel free to adapt the recipe to use other flavors. Chocolate, Oreo, or vanilla would be good with the mint.
- 1 (18.3 oz.- 9×13″ size) brownie mix
- Eggs as called for in brownie instructions
- Oil as called for in brownie instructions
- Water as called for in brownie instructions
- 1 small (3.4 oz.) box white chocolate pudding mix
- 1 small (3.4 oz.) box cream cheese pudding mix
- 1 (16 oz.) light cool whip, thawed and divided in half
- 1 (8 oz.) light cool whip, thawed
- 2 cups skim milk
- 1 box candy canes, crushed
- 1 (8.5 oz.) bag Andes mints, broken into pieces
Prepare brownies according to the package directions, adding half of the crushed Andes mints to the batter before baking. Remove brownies from oven and allow to cool completely. While brownies are cooling, mix together the white chocolate pudding mix and 1 cup of milk in one bowl and the cream cheese pudding mix and 1 cup of milk in another bowl. Fold in 8 oz. of cool whip into each pudding mixture. Once brownies are cooled, cut into small squares. Using one third of the brownie squares, make a brownie layer in the bottom of the trifle dish. Next, spread the white chocolate pudding mixture, followed by a layer of 1/3 of the crushed candy canes. Next, layer the second 1/3 of brownie squares, then the cream cheese pudding mixture, then another 1/3 of the crushed candy canes. Finally, add the last 1/3 of the brownie squares and 8 oz. frozen whipped topping. Store in the refrigerator until read to serve. Just before serving, top with the remaining crushed candy canes and crushed Andes mints.
Pecan Pie with Vanilla Ice Cream***
Yield: 8 Servings
- 3 eggs
- ¾ cup sugar
- ¾ cup white corn syrup
- 1/8 tsp salt
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1 cup pecans, chopped
- 1 unbaked 9-inch pie crust
- 1/2 gallon vanilla ice cream
Preheat oven to 400°F. In a medium size bowl, beat eggs thoroughly; add sugar, syrup and salt; mix well. Add butter and vanilla; stir until thoroughly blended. Place pecans on bottom of pie shell. Pour egg mixture over nuts. Bake for 10 minutes. Reduce heat to 300°F and cook for 35 minutes. Serve with vanilla ice cream.
Download the Christmas Dinner Menu PDF file »