How To Cook A Christmas Turkey Dinner

If the prospect of holiday guests leaves you wondering how to cook a Christmas turkey dinner, these Christmas recipes should simplify matters for you. You can prepare many elements of this Christmas turkey dinner ahead of time so you are free to enjoy your Christmas guests. Top off the menu with some store-bought rolls and a pecan pie and you have the makings of a Christmas dinner to remember.


Citrus-Roasted Turkey and Stuffing



  • 6-8 lb. turkey


  • 1/4 cup lemonade concentrate
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 3 tbsp. lime juice
  • 3 tbsp. chopped mint leaves
  • 1 tbsp. orange zest
  • 2 tbsp. lemon zest
  • 1 tsp. lime zest
  • 1/3 cup orange juice
  • Pinch salt and pepper
  • 1/4 tsp. cumin
  • 1/4 tsp. cinnamon
  • Pinch thyme
  • 1 red onion sliced


  • 1 cup butter
  • 1 cup minced onion
  • 1 cup diced celery
  • 1 loaf of bread, diced in cubes
  • 1 tbsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. poultry seasoning
  • Sage, to taste
  • 2 cups chicken broth

48 hours ahead:

  1. Stir together all liquids, seasonings and onions. Remove giblets and neck. Place turkey in large container and pour marinade over top. Turn and spoon marinade on all sides until well coated. Cover and refrigerate 24 to 48 hours.

The night before:

  1. Chop onions, celery and bread cubes. Stir in dry seasonings. Cover and refrigerate.

On the day:

  1. Preheat oven to 325 degrees. Place turkey in roasting pan. Discard onions. Boil marinade for five minutes and set aside.
  2. Sauté celery and onions in butter until soft. Combine with bread cubes and add chicken broth. Pack tightly into turkey cavity. Place any excess in casserole dish.
  3. Cover turkey with foil and roast until doneness meter pops or meat thermometer reads 165 degrees. Baste turkey with marinade several times during cooking. Put extra stuffing in oven for the last 30 minutes. Let set 20 minutes before carving. Spoon stuffing into serving dish. 


Mashed Potatoes and Gravy



  • 2 lbs. potatoes, peeled and quartered
  • 4 ozs. cream cheese
  • 1/3 cup sour cream
  • 1 tsp. onion powder
  • Salt and black pepper to taste
  • 1 egg white, slightly beaten
  • 4 tbsp. butter
  • 2 tbsp. chopped chives


  • 3 tbsp. butter
  • 3 tbsp. flour
  • 4 cups chicken broth
  • Turkey pan drippings
  • Salt and pepper to taste
  • Optional seasonings: sage, thyme, rosemary, garlic, shallots

One to seven days ahead:

  1. Boil potatoes until fork tender. Drain. Beat until smooth.
  2. Blend in cream cheese, sour cream, onion powder, salt, pepper, egg whites and chives. Spoon mixture into oiled baking dish. Slice butter into pats and scatter on top. Cool, cover and refrigerate.

On the day:

  1. Preheat oven to 350 degrees. Cover loosely with foil and bake 40 minutes or until piping hot.
  2. Melt butter in saucepan and whisk in flour. Pour in turkey pan drippings and broth. Simmer and stir until mixture thickens. Salt and pepper to taste. Add other seasonings, if desired.


Cranberry Holiday Spread



  • 1 cup sugar
  • 1 cup water
  • 4 cups cranberries


  • 8 ozs. cream cheese
  • 2 tbsp. frozen orange juice concentrate
  • 1 tbsp. sugar
  • 1/8 tsp. ground cinnamon
  • Zest of one orange
  • 1/4 cup cranberry sauce
  • 1/4 cup finely chopped pecans or walnuts


  1. Pour sugar into water and heat until sugar dissolves. Add cranberries stir over medium heat until sauce thickens and cranberries split.
  2. Combine cream cheese, orange juice concentrate, sugar and cinnamon and beat until smooth. Mix in orange zest, 1/4 cup cranberry sauce and nuts.
  3. Shape into a log or ball and roll in nuts. Refrigerate until serving.
  4. Serve with crackers. Pour additional cranberry sauce into a pretty serving dish and serve.


Christmas Salad





  • 2 tbsp. white wine vinegar
  • 1/4 cup cranberries
  • 1 green onion, cut into 1-inch pieces
  • 1/2 tbsp. sugar
  • 3/4 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. dried sage
  • 1/3 cup plus 1 tbsp. olive oil


  • 6 cups mixed greens
  • 1 small sweet red pepper, chopped
  • 4 ozs. sliced water chestnuts
  • Grated parmesan cheese
  1. Blend the vinaigrette ingredients. Pour into dressing bottle and chill until serving.
  2. Toss greens, red pepper, water chestnuts and parmesan.
  3. Stir vinaigrette into salad or serve on the side.



What Others Are Reading Right Now.