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.
For this elegant holiday entree, beef tenderloin is pan seared, then cooked briefly in the oven and topped with mushrooms and a tasty shallot-brandy sauce.
Glazed ham is a beloved staple of the holiday table. In this aromatic version, mustard seeds, cardamom pods, and fennel seeds are toasted and ground, then mixed with cinnamon, ginger, mustard, brown sugar, and molasses.
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.
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.
Spatchcocking is a time-saving turkey technique that involves flattening the bird by removing the backbone. With a pair of poultry shears and a bit of muscle, you can roast a juicy, evenly cooked 12-pound turkey in less than an hour.
Roast goose is an old-world tradition, a central part of the Dickensian Christmas tableau. Treat your family to an elegant holiday bird flavored with fresh thyme and sage.
This delightfully rich mushroom-and-spinach lasagna will be a hit with vegetarians and omnivores alike. To save time, use store-bought dry lasagna noodles in place of fresh spinach lasagna sheets.
Poussin, a very young chicken, is roasted to perfection with onions, prunes, and thyme in this holiday meal. You can also substitute Cornish game hens.
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.
