Whether glazed, stuffed, or roasted, these holiday entrees would make a stunning centerpiece on any Christmas table. Find a new favorite in our collection of festive main courses from 20 years of Martha Stewart Living.
A maple syrup glaze added during the last half hour of roasting gives this classic holiday turkey -- filled with cornbread-sourdough stuffing and served with white-wine gravy -- its subtle, sweet flavor.
Martha Stewart Living, 1998
A naturally lean meat, venison is especially suited to a quick, high-heat roast. This juicy rack gets its hearty flavor from a ground-spice mixture of peppercorns, juniper berries, and rosemary.
Martha Stewart Living, 1998/1999
A wonderful main course for smaller holiday parties, guinea hen has a lovely flavor that is slightly gamey but very subtle. Crispy bacon and soft-cooked apples complement this classically roasted version of the lean meat.
Martha Stewart Living, 1993
Break out a vintage British dish this holiday season with beef Wellington, a preparation of beef tenderloin coated with mushrooms and pate (in this case, duck liver, chicken liver, or peppercorn mousse can be used), then wrapped in puff pastry and baked.
Martha Stewart Living, 2000
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