A whole roast duck makes a glossy, browned centerpiece when brushed with orange-ginger glaze near the end of cooking. Carve it after resting and serve a glazed leg portion with rice, orange, and green onion.

Drying and shallow-scoring the skin help the fat render, while a rack keeps the duck above the fat in the pan. Roast time can vary considerably, so start checking with a thermometer before the estimated finish time rather than relying on the color of the skin.

Ingredients for Christmas Roast Duck

Serves 4–6.

• 1 whole duck, 5–6 lb, thawed and giblets removed
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 orange, quartered for the cavity, plus 1 teaspoon zest for the glaze
• 1/2 yellow onion, cut into wedges
• 3 fresh thyme sprigs
• 1 cup orange juice
• 1/3 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon rice vinegar
• 1 small garlic clove, finely grated or minced

For the plated serving, optional: 1 cup uncooked long-grain rice, 1/2 cup diced carrot, 2 sliced scallions, 2 whole green onion stalks, and 1 fresh orange slice per plate. Cook the rice according to its package directions, adding the carrot while it cooks. Fold in the sliced scallions before serving.

How to Roast Duck with Orange Glaze

1. Dry and score the duck: Pat it thoroughly dry, including inside the cavity. With a sharp knife, score the skin in a shallow crosshatch pattern, cutting through the skin and fat but not into the meat. Season with salt and pepper. For a drier surface, refrigerate the duck uncovered on a rack overnight; otherwise, proceed after patting it dry. Do not leave it out to dry at room temperature.
2. Prepare the pan: Preheat a conventional oven to 350°F (175°C) with a rack in the center. Set a roasting rack inside a deep roasting pan. Place the orange quarters, onion, and thyme loosely in the cavity, then set the duck breast-side up on the rack. Do not add oil to the skin or liquid to the pan.
3. Roast and manage the fat: Roast uncovered, without flipping. Begin checking the duck around 2 hours; a 5–6 lb bird may take about 2 1/2–3 1/2 hours in total. Check the pan periodically. If fat accumulates deeply or begins to smoke, carefully pour off the excess into a stable, heatproof container. Rotate the pan once if the duck browns unevenly.
4. Make the glaze: Combine the orange juice, zest, honey, soy sauce, ginger, vinegar, and garlic in a small saucepan. Simmer over medium-low heat for 10–15 minutes, until the glaze lightly coats a spoon but remains brushable. Set aside some clean glaze for serving before dipping a brush into the rest.
5. Glaze and check for doneness: Check the thickest parts of the thigh and breast with an instant-read thermometer, avoiding bone. When the duck is approaching doneness, brush a thin coat of glaze over the skin for the final 15 minutes of roasting. Watch closely and loosely tent with foil if the glaze darkens too quickly. Continue roasting until both the thigh and breast reach at least 165°F (75°C).
6. Rest and carve: Transfer the duck to a carving board and rest for 15–20 minutes. Carve the legs and breast, keeping the skin attached to the leg portions where possible.
7. Serve: Place a glazed leg or thigh portion beside a mound of rice, if using. Add a fresh orange slice and the whole green onion stalks, and offer the reserved glaze on the side.

How to Tell When the Duck Is Done

Browned skin does not mean the meat is cooked through. Begin checking around 2 hours, then use the thermometer readings—not the estimated roast time—to decide when to take the duck out. A larger bird or a different oven may need longer than the stated range.

How to Store and Reheat Roast Duck

Refrigerate carved duck promptly in a covered container and use within 3–4 days. Reheat gently, covered, until hot throughout; the skin may lose some crispness. The glaze can be made ahead and refrigerated separately, then rewarmed gently until brushable. For the best skin, roast the duck fresh.

Nutrition

Approximate nutrition per serving, based on 1/6 of the duck and glaze, without rice or garnishes: 700 calories, 38g protein, 53g fat, and 16g carbohydrates. Approximate nutrition per 100g: 330 calories, 18g protein, 25g fat, and 8g carbohydrates. Values vary with the duck’s size, the amount of fat rendered, and how much glaze is eaten.

These skillet-seared pork chops get a separate, chunky sauce made with apple, dried cranberries, cider, and chicken stock. Browning the chops first adds savory flavor to the pan; simmering the sauce uncovered turns the cider and stock glossy and lightly thickened without losing the apple pieces.

Chop thickness and bone status affect cooking time, so check the pork with a thermometer rather than relying on the clock. Slice the rested chops into thick pieces and spoon the sauce over or alongside them.

Ingredients for Christmas Pork Chops with Apple Cranberry Sauce

• 4 pork chops, about 1 inch thick, boneless or bone-in (6–8 ounces each; about 900g total)
• 1 tablespoon neutral oil
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped yellow onion (80g)
• 1 medium firm apple, cored and diced (180g)
• 1/2 cup dried cranberries (60g)
• 3/4 cup apple cider
• 1/2 cup chicken stock
• 1 tablespoon unsalted butter

Optional: 1 teaspoon fresh thyme leaves.

How to Make Christmas Pork Chops with Apple Cranberry Sauce

1. Prepare the ingredients: Pat the chops dry and season both sides with the salt and pepper. Dice the apple into similar-sized pieces and chop the onion before heating the skillet.
2. Brown the chops: Heat a 12-inch skillet over medium-high until hot, then add the oil. Sear the chops for about 3–5 minutes per side, turning once, until browned. Work in batches if needed; crowded chops will steam instead of brown. Start checking their temperature after about 8–10 minutes of total skillet cooking, or earlier for thin chops. Transfer them to a plate.
3. Soften the onion and apple: Lower the heat to medium. Add the onion and apple and cook, stirring, for 3–5 minutes, until the onion softens and the apple begins to turn tender. Stir in the dried cranberries.
4. Reduce the sauce: Pour in the cider and chicken stock, adding the thyme if using. Scrape up the browned bits from the skillet. Simmer uncovered over medium to medium-low heat for 6–10 minutes, stirring occasionally, until the apple is tender but holds its shape and the liquid lightly coats a spoon. Stir in the butter.
5. Finish the chops if needed: Check each chop in its thickest part, without touching bone. If a chop is below 145°F (65°C), return it to the skillet, keeping it only partly submerged. Cover briefly over low to medium-low heat and cook for about 2–6 minutes as needed, removing each chop when it reaches 145°F. Do not leave cooked chops simmering in the sauce.
6. Rest and serve: Rest the chops for at least 3 minutes, and let the sauce stand briefly to thicken slightly. Slice each chop into substantial pieces and fan them on a plate. Spoon the apple-cranberry sauce over or alongside the slices.

How to Tell When the Pork Chops Are Done

Check the thickest part of each chop with an instant-read thermometer, avoiding the bone. Thin or boneless chops may be done after searing, while thicker or bone-in chops may need the brief covered finish. Remove each chop at 145°F and rest it for at least 3 minutes before slicing.

Getting the Sauce to the Right Consistency

The sauce should be glossy and lightly coat a spoon, with visible apple and cranberry pieces. If it looks thin, simmer it uncovered a little longer before adding the butter. Stop once the firm apple pieces are tender but still intact; prolonged simmering can make them mushy.

Serving the Pork Chops

Keep the chunky sauce visible over or beside the fanned pork slices. Squash or sweet potato mash topped with pepitas makes an optional side dish.

Nutrition

Approximate nutrition per serving, based on 4 servings: 610 calories, 50g protein, 33g fat, and 26g carbohydrates. Per 100g: approximately 185 calories, 15g protein, 10g fat, and 8g carbohydrates. Values vary with the pork chops and other ingredients used.

Cooked turkey, wild rice, and chunky celery are folded into a pale broth-and-cream sauce, then baked until hot and gently bubbling. The rice cooks separately, so its texture is easy to judge and the casserole needs only a short bake. Keep the sauce slightly loose before it goes into the oven: the rice will absorb some of it, but the finished dish should remain creamy, with no browned crust.

Ingredients for Turkey and Wild Rice Casserole

• 1 cup regular wild rice blend (180g), not quick-cooking
• Low-sodium chicken or turkey broth for cooking the rice, as directed on the package (usually about 2½ cups), plus a little extra if needed
• 3 cups cooked turkey (450g), cut into bite-size pieces
• 2 cups celery (220g), cut into chunky pieces
• ½ cup finely diced yellow onion (75g)
• 3 tablespoons unsalted butter (40g), plus a little for the dish
• 3 tablespoons all-purpose flour (25g)
• 2 cups low-sodium chicken or turkey broth for the sauce
• 1 cup heavy cream
• ¾ teaspoon kosher salt, or to taste
• ½ teaspoon black pepper
• Optional: 1 teaspoon fresh thyme leaves

For a chicken version, replace the turkey with the same amount of bite-size cooked chicken. Half-and-half can replace the heavy cream, though the sauce will be less rich.

How to Make Turkey and Wild Rice Casserole

1. Cook the rice: Bring the rice and the amount of broth directed on its package to a boil in a saucepan. Cover with a close-fitting lid, reduce the heat to low, and simmer gently until the grains are tender but still distinct, usually 35 to 45 minutes. Start checking at the earliest time on the package; a vigorous simmer can use up the liquid too quickly. Reserve any cooking liquid that remains.
2. Soften the vegetables: Preheat the oven to 350°F (175°C). Melt the butter in a 3-quart saucepan or Dutch oven over medium heat. Add the celery and onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion softens and the celery begins to turn tender without browning deeply.
3. Make the sauce: Stir the flour into the vegetables and cook briefly. Gradually whisk in the 2 cups of broth, then stir in the cream, salt, pepper, and optional thyme. Reduce the heat as needed to keep a gentle simmer. Stir for 5 to 8 minutes, until the sauce coats a spoon but remains pourable.
4. Assemble: Fold the cooked rice and turkey into the sauce. If the mixture looks stiff, add a small splash of reserved rice liquid or extra broth. It should look creamy and loose, not dry or tightly packed. Transfer to a lightly buttered 3-quart glass casserole dish.
5. Bake: Bake uncovered for 20 to 30 minutes, checking at 20 minutes. The casserole is ready when it is hot throughout and gently bubbling at the edges. Do not wait for the surface to brown; a longer bake can dry out the cooked turkey.
6. Rest: Let stand for 5 to 10 minutes, then serve from the dish. If it thickens more than you like, loosen individual portions with a little warm broth.

Why Cook the Wild Rice Separately?

Wild rice blends differ in cooking time and liquid needs, so follow the package directions and cook the rice until tender before assembling the casserole. The short oven bake is only for heating the turkey, rice, and sauce together. It cannot replace the longer cooking time needed for raw rice, and quick-cooking rice may need different liquid and timing.

How to Keep the Casserole Creamy

The sauce should still flow easily when you fold in the rice. Rice absorbs moisture during baking and continues to do so as the casserole sits, so a sauce that is thick before assembly can leave the finished dish dry. Bake only until hot and bubbling at the edges, with sauce still visible around the turkey and rice.

Serving, Storage, and Reheating

Serve hot with a simple green salad. Cranberry sauce can be offered on the side for a sweet-tart contrast.

The rice can be cooked ahead and refrigerated in an airtight container. If the assembled mixture seems stiff before baking, add a little broth to loosen it.

Cool leftovers promptly and refrigerate covered in an airtight container for up to 4 days. Reheat covered in a 325°F (165°C) oven until steaming hot throughout, or microwave individual portions in short intervals. Add a splash of broth or cream if the rice has absorbed too much sauce.

For longer storage, freeze airtight portions for up to 2 months and thaw overnight in the refrigerator before reheating. The rice may soften after freezing, and the sauce may need a little broth or cream to loosen it.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole: 320 calories, 22g protein, 16g fat, and 22g carbohydrates. Approximate nutrition per 100g: 125 calories, 9g protein, 6g fat, and 9g carbohydrates. Values vary with the broth, turkey, and rice blend used.

Finely processed cooked ham and ground pork make these tender, individual ham balls. They bake in a tomato-based brown sugar sauce with vinegar and mustard for a sweet-tangy, glossy coating that pools around them when served.

The dish stays uncovered so the sauce can thicken, and spooning it over the balls as they bake keeps the tops coated. Shape the balls evenly, but use a thermometer rather than color or the clock to judge doneness: cooked ham can leave the centers looking pink.

Ingredients for Christmas Baked Ham Balls

• 2 pounds cooked ham, cubed (900g)
• 1 pound ground pork (450g)
• 1 cup plain dry breadcrumbs (110g), plus more if needed
• 1/2 cup milk (120g)
• 2 large eggs
• 1/4 teaspoon black pepper, or to taste
• 1 can (10 1/2 ounces) condensed tomato soup (300g)
• 1/2 cup packed brown sugar (100g)
• 1/4 cup apple cider vinegar
• 1 tablespoon yellow mustard

Cooked ham varies in saltiness, so the mixture does not need added salt automatically.

How to Make Christmas Baked Ham Balls

1. Prepare the oven and ham: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish if it is not nonstick. Pulse the ham in a food processor until finely ground, stopping before it becomes a paste.
2. Mix the meat: Combine the ham, ground pork, breadcrumbs, milk, eggs, and pepper in a large bowl. Mix gently just until combined and no dry pockets of breadcrumbs remain.
3. Adjust if needed: The mixture should be tacky but hold together when pressed. If it is too soft to shape, cover and refrigerate it for about 30 minutes. If it is still loose, add breadcrumbs 1 tablespoon at a time.
4. Shape the balls: Gently shape into about 30 balls, roughly 1 1/2 inches across. Arrange them in a single layer in the baking dish with a little space between them; do not stack them.
5. Add the sauce: Whisk the tomato soup, brown sugar, vinegar, and mustard until smooth. Pour evenly over the ham balls.
6. Bake and baste: Bake uncovered, gently spooning sauce from the dish over the balls about every 20 minutes. Begin checking around 45 minutes; evenly sized balls usually take 50 to 60 minutes.
7. Check and serve: Insert an instant-read thermometer into the center of a ball. When it reaches 160°F (70°C), let the balls rest for about 5 minutes. Transfer them to a serving bowl and spoon the glossy sauce over and around them.

Shaping and Glaze Cues

Finely ground ham blends with the pork and binder while retaining some texture. Handle the mixture lightly when shaping; packing the balls tightly can make them tough. Keeping them similar in size helps them finish cooking at about the same time.

Baking uncovered lets moisture escape so the sauce can thicken and cling to the balls. If the meatballs have reached temperature but the sauce still looks thin, leave the dish uncovered a little longer, watching closely to avoid drying them out. Larger balls or a crowded dish may also need more baking time. A pinkish center alone does not mean the ground pork is undercooked; check the temperature.

Serving and Storing Ham Balls

Serve with mashed potatoes and green beans, broccoli, or a simple salad. For an appetizer, shape smaller balls and serve them with toothpicks; begin checking their temperature earlier, since their baking time will differ.

Uncooked shaped balls can be covered and refrigerated ahead of baking. Refrigerate cooked ham balls with their sauce in an airtight container and use within 3 days. Reheat gently with the sauce on the stovetop or in a 350°F oven until warmed through. Brief microwaving also works, though the texture may become somewhat rubbery.

Cooked ham balls can be frozen airtight for up to 2 months. Thaw overnight in the refrigerator before reheating. Uncooked shaped balls can also be frozen for up to 2 months; prepare the sauce separately.

Nutrition

Approximate nutrition per serving, based on 1/9 of the recipe (about 3 to 4 ham balls): 420 calories, 34g protein, 19g fat, and 26g carbohydrates. Approximate nutrition per 100g: 175 calories, 14g protein, 8g fat, and 11g carbohydrates. Values vary with the ham, ground pork, and tomato soup used.

Thin chicken cutlets are rolled around Brie and dried cranberries, then coated in seasoned breadcrumbs and Parmesan. Baking gives the rolls a golden exterior, while a crosswise slice reveals the creamy, cranberry-studded spiral inside.

Evenly pounded cutlets are easier to roll and cook more consistently. Because roll size affects baking time, use an instant-read thermometer and cook the thickest part of each roll to 165°F (75°C).

Ingredients for Christmas Cranberry Brie Stuffed Chicken

• 4 boneless, skinless chicken cutlets, about 5–6 ounces each (680g total)
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 4 ounces Brie, rind on or trimmed, cut into small pieces (115g)
• 1/3 cup dried cranberries (40g)
• 1/4 cup all-purpose flour (30g)
• 1 large egg, beaten
• 1 cup seasoned breadcrumbs (110g)
• 1/3 cup grated Parmesan (30g)
• Cooking spray or neutral oil, as needed for a light coating

Optional garnish: 1 tablespoon chopped fresh parsley and 1–2 tablespoons chopped pistachios.

How to Make Cranberry Brie Stuffed Chicken

1. Prepare the chicken: Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment. Pound the cutlets between sheets of plastic wrap or inside a resealable bag until about 1/4 inch thick and fairly even. Pat dry, then season with the pepper and some of the salt.
2. Fill and roll: Divide the Brie and dried cranberries among the cutlets, placing a modest amount near one end of each and leaving a border. Roll snugly to enclose the filling and set each roll seam-side down. Secure any seam that will not stay closed with a toothpick.
3. Bread the rolls: Put the flour, beaten egg, and breadcrumbs in separate shallow bowls. Mix the Parmesan and remaining salt into the breadcrumbs. Coat each roll lightly in flour, shaking off the excess; dip in egg, then press the crumbs onto all sides.
4. Bake: Arrange the rolls seam-side down on the prepared sheet with space between them so the coating can brown rather than steam. Lightly spray or brush the crumbs with oil. Bake uncovered without flipping for approximately 25–35 minutes, beginning to check at about 20 minutes. Rotate the sheet only if the rolls are browning unevenly.
5. Check and rest: Insert an instant-read thermometer into the thickest chicken portion of each roll, avoiding the filling if possible. If needed, bake for a few more minutes and check again. When the chicken reaches 165°F, let the rolls rest for about 5 minutes so the filling settles slightly. Remove all toothpicks before serving, and slice at least one roll crosswise to show the Brie-and-cranberry center. Add parsley and pistachios if desired.

How to Tell When the Chicken Is Done

The breadcrumb coating should be golden, but browning alone does not tell you whether the chicken inside is cooked. Check each roll with a thermometer, especially if they differ in size. Remove them as they reach 165°F rather than leaving the thinner rolls in the oven while the others finish.

Serving and Leftovers

Serve with roasted potatoes and a crisp cucumber-tomato salad, or with green beans. For the best crumb texture, bread and bake the rolls close to serving time.

Refrigerate leftovers promptly in a covered container and use within 3–4 days. To reheat, warm gently in a covered oven-safe dish with a small splash of broth. The chicken may dry out, and the coating will soften.

Nutrition

Approximate nutrition per serving, based on 1 roll (1/4 of the recipe): 515 calories, 54g protein, 19g fat, and 36g carbohydrates. Per 100g of recipe ingredients: approximately 195 calories, 21g protein, 7g fat, and 14g carbohydrates. Values vary with the chicken, Brie, and breadcrumbs used.

Removing the backbone and pressing the breastbone flat gives this whole Christmas turkey a broad, skin-side-up surface for roasting. Garlic-herb butter goes beneath the skin to season the meat and over the top for a browned, pepper-speckled finish. A rack in a rimmed pan supports the bird and leaves the skin exposed.

For a roughly 12-pound turkey, allow about 1½ to 2 hours in the oven, but treat that as a planning estimate. Start checking early with a thermometer: the thickest part of both the breast and thigh must reach the target temperature before the turkey comes out. Brining is optional.

Ingredients for Christmas Spatchcock Turkey

• 1 whole turkey, thawed, about 12 lb (5.4 kg), giblets removed
• 1 cup (2 sticks) unsalted butter, softened (225g)
• 5–6 garlic cloves, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon kosher salt, adjusted for the salt type and turkey
• 1½ teaspoons freshly ground black pepper

Optional: Add 1 teaspoon finely grated lemon zest to the butter, or use a few small rosemary or thyme sprigs for serving. Reduce the added salt if using salted butter. A turkey labeled kosher, self-basting, or pre-brined may need less salt or none.

How to Make Christmas Spatchcock Turkey

1. Preheat and dry: Heat the oven to 425°F (220°C). Pat the turkey thoroughly dry, including the cavity and skin; surface moisture slows browning. Keep it refrigerated until you are ready to prepare it.
2. Spatchcock the turkey: Place it breast-side down on a stable cutting board. With sturdy poultry shears, cut along both sides of the backbone and remove it. Turn the bird breast-side up and press firmly on the breastbone until it cracks and the turkey lies flat. Save the backbone for stock or gravy if desired.
3. Add the garlic-herb butter: Stir together the softened butter, garlic, rosemary, thyme, sage, salt, and pepper. Slowly loosen the skin over the breasts and thighs with your fingertips, taking care not to tear it. Spread some butter beneath the skin and rub the rest over the outside.
4. Arrange on the rack: Set a wire rack in a rimmed roasting pan large enough to hold the flattened bird; line the pan with foil first if desired. Place the turkey skin-side up with its legs and wings spread, keeping the legs from overlapping the breast. Tuck the wing tips beneath the shoulders if they stick out.
5. Roast uncovered: Roast for an estimated 1½ to 2 hours, beginning temperature checks after about 1 hour 15 minutes. Rotate the pan if one side browns faster. If a particular area gets too dark before the meat is done, loosely tent just that area with foil.
6. Check and rest: Insert an instant-read thermometer into the thickest part of the breast and thigh, avoiding bone. Both locations should reach 165°F (75°C); browned skin alone does not indicate doneness. Transfer the turkey to a carving board and rest for about 20–30 minutes so the juices settle before carving. Tent loosely only if needed, since tight covering can soften the skin.

Make-Ahead and Brining Notes

The turkey can be spatchcocked ahead and kept refrigerated until roasting. For drier skin, leave it uncovered in the refrigerator overnight before adding the butter. Brining is not required; if you choose to brine, dry the skin thoroughly afterward and adjust the added salt.

Serving Christmas Spatchcock Turkey

Present the whole flattened turkey before carving, with a few rosemary or thyme sprigs if desired. Serve with mashed potatoes, stuffing, cranberry sauce, green bean casserole, or roasted vegetables.

For another holiday poultry centerpiece, try Christmas Roast Chicken with Orange and Rosemary. For a different holiday main course, see Christmas Beef Wellington with Mushroom Duxelles.

How to Store and Reheat Turkey

Refrigerate carved leftovers in an airtight container for 3–4 days. Reheat covered in a 350°F (175°C) oven until hot throughout and the turkey reaches 165°F. The skin may soften during reheating.

To freeze, cool and slice the leftover turkey, then pack it in an airtight freezer-safe container or bag with excess air removed. Freeze for up to 3 months and thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1 of 11 servings: 640 calories, 70g protein, 39g fat, and 1g carbohydrates. Approximate nutrition per 100g: 235 calories, 26g protein, 14g fat, and 0g carbohydrates. Values vary with the turkey’s edible yield and how much butter and pan drippings are consumed.

Bone-in chicken portions roast in a Dutch oven with orange, rosemary, garlic, and a shallow citrus pan sauce. Browning the pieces first gives the skin color; roasting them uncovered, skin-side up and above the sauce, helps it stay browned while the orange and lime soften around the chicken.

Cutting the chicken into portions makes it easy to serve from the pot, but the pieces may not finish together. Start checking the smaller ones early and use a thermometer to decide when each is done.

Ingredients for Orange and Rosemary Roast Chicken

• 1 whole chicken, cut into 8 bone-in portions (3½–4 lb / 1.6–1.8 kg)
• 1½ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium red onion, cut into wedges
• 4 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 teaspoon orange zest
• ½ cup orange juice
• 1 medium orange, thinly sliced
• 2 tablespoons lime juice
• 1 lime, cut into wedges or thick slices
• 1 tablespoon tomato paste
• ½ cup dry white wine
• ½ cup low-sodium chicken broth
• 1 tablespoon chopped fresh parsley

A butcher can cut the chicken into portions. For a wine-free sauce, replace the wine with an equal amount of chicken broth; the flavor will be slightly different. If using dried rosemary instead of fresh, use about 1 teaspoon.

How to Make Christmas Roast Chicken

1. Preheat and season: Preheat the oven to 425°F (220°C). Pat the chicken dry and season it all over with the salt and pepper. Mix the orange zest, rosemary, and garlic. Gently loosen the skin without detaching it and work some of the mixture underneath.
2. Brown the chicken: Heat the olive oil in a wide, oven-safe 5- to 6-quart Dutch oven over medium-high heat. Working in batches, brown the chicken skin-side down, then turn it once to briefly brown the other side. Transfer it to a plate. The skin should be golden to deep brown, not black. Drain excess rendered fat if the pot looks greasy.
3. Make the sauce: Reduce the heat to medium and briefly cook the onion wedges. Stir in the tomato paste and cook until its raw smell fades. Add the wine, orange juice, lime juice, and broth. Scrape up the browned bits and bring the liquid to a simmer.
4. Arrange the pot: Return the chicken in one layer, skin-side up. Nestle the orange slices and lime pieces around it. The sauce should surround the pieces without covering the skin. If the pot is too crowded for one layer, transfer the sauce and chicken to a larger oven-safe roasting dish.
5. Roast uncovered: Roast for about 40 to 50 minutes, without turning the chicken. Begin checking smaller breast or thigh portions at about 35 minutes. Rotate the pot once if your oven browns unevenly. The sauce should bubble around the chicken and the skin should be deeply golden with darker caramelized spots. If the skin darkens too much before the meat is done, loosely shield those areas with foil.
6. Check and rest: Insert an instant-read thermometer into the thickest part of each piece without touching bone. Remove each piece when it reaches 165°F (75°C); smaller pieces may finish first. Rest the chicken for about 10 minutes. If needed, reduce the sauce separately, then spoon it around the chicken and finish with parsley.

How to Keep the Skin Browned

Drying and browning the chicken before roasting builds color without relying on a broiler. Keep the skin above the shallow sauce and leave the pot uncovered so steam does not soften it. If the cooked chicken needs more color, a brief broil is optional. Watch it continuously and stop before the skin burns.

If the Citrus Sauce Is Too Thin

Remove the cooked chicken before reducing the sauce so the meat does not overcook. Simmer the sauce briefly over medium-low heat until it looks lightly glossy and coats a spoon. Stop before it becomes thick or overly salty.

Serving and Storing the Chicken

Serve family-style in the Dutch oven, with the orange and lime pieces visible and the sauce spooned around the chicken. Roasted potatoes, root vegetables, rice, or couscous work well alongside it.

Refrigerate leftover chicken and sauce promptly in a covered container for up to 3 to 4 days. Reheat portions gently, covered, with a spoonful of sauce or broth until steaming hot throughout. The sauce ingredients can be prepared ahead, but brown and roast the chicken close to serving for the best skin texture. Cooked chicken can be frozen in an airtight container with sauce; the skin will soften after thawing and reheating.

Nutrition

Approximate nutrition per serving, based on 1 of 6 servings with chicken and sauce: 510 calories, 37g protein, 34g fat, and 16g carbohydrates. Per 100g: about 190 calories, 14g protein, 13g fat, and 6g carbohydrates. Values vary with portion size, the amount of skin and sauce eaten, and how much rendered fat remains in the pot.

Chuck roast cooks on LOW with carrots, whole-berry cranberry sauce, and extra cranberries for a tart-sweet sauce with visible berries. Searing the beef first adds browned flavor, but the slow cooker will cook it without that step. The 8–10 hour window is an estimate: the roast is ready when a fork enters easily, not simply when the timer ends.

Finish the sauce in a saucepan after removing the beef so it can thicken without cooking the roast longer. Rest the beef, then cut it into thick slices across the grain if it holds together.

Ingredients for Slow Cooker Cranberry Beef Pot Roast

• 3–4 lb boneless beef chuck roast (about 1.35–1.8 kg)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon neutral oil, for optional searing
• 1 medium yellow onion, sliced (150g)
• 4 medium carrots, cut into long 2–3-inch pieces (300g)
• 1 can (14 oz) whole-berry cranberry sauce (about 400g)
• 1 cup fresh or frozen whole cranberries (100g)
• 1 cup low-sodium beef broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon cornstarch and 1 tablespoon cold water, only if needed to thicken the sauce

The cranberry sauce forms the spoonable base; the extra cranberries leave visible berries in the finished dish. Frozen berries can go in without thawing. Keep the cranberry sauce even when using whole berries, since berries alone will not make the same sauce. Sweetness and thickness vary by cranberry sauce brand.

How to Make Slow Cooker Cranberry Beef Pot Roast

1. Season and optionally sear the roast: Pat the beef dry and season it with salt and pepper. For a browned exterior, heat the oil in a heavy skillet over medium-high heat and brown the roast on all sides, about 8–12 minutes total. Transfer it to a 6-quart or larger slow cooker. If skipping the sear, put the seasoned roast directly in the cooker.
2. Add the vegetables and cranberry mixture: Arrange the onion and carrots around the roast. Stir together the cranberry sauce, whole cranberries, broth, garlic, and thyme, then spoon the mixture over and around the beef. The roast should be surrounded by sauce, not submerged; it will release juices as it cooks.
3. Cook covered on LOW: Cook for approximately 8–10 hours, keeping the lid closed as much as possible. Do not stir or turn the roast. Begin checking around 8 hours. If the carrots are tender and still hold their shape before the beef is ready, lift them out. If a fork meets resistance in the thickest part of the roast, cover and continue cooking on LOW, checking again after 30–60 minutes.
4. Rest the beef: When a fork enters the roast with little resistance, carefully transfer it to a cutting board and lift out the carrots. Rest the beef loosely covered for 10–15 minutes while you finish the sauce. Avoid leaving the cooked roast on WARM for an extended hold.
5. Finish the sauce: Transfer the cooking liquid and whole cranberries to a saucepan. Simmer uncovered over medium to medium-low heat for about 5–15 minutes, until the sauce is glossy, lightly coats a spoon, and still pours easily. If it remains too thin, whisk the cornstarch with the cold water and stir a little of the slurry into the simmering sauce until it thickens.
6. Slice and serve: Cut the roast into thick slices across the grain, handling it gently. Arrange the beef and carrots on a platter, spoon whole cranberries over and between the slices, and pour the sauce over the top. If the beef naturally separates, serve it in large tender pieces rather than forcing neat slices.

How to Tell When the Roast Is Tender

A fork should enter the thickest part with little resistance. If the beef is still tough at the first check, it needs more time on LOW; the 8–10 hour range is not a guaranteed finish time. Roast thickness and slow-cooker performance affect how quickly the chuck becomes tender enough to slice.

Why Finish the Cranberry Sauce Separately?

A covered slow cooker holds in moisture, so the cooking liquid may be too thin to cling to the beef. Simmering it uncovered after removing the roast lets the sauce reduce without cooking the meat further. Keep the whole cranberries in the saucepan and stop reducing while the sauce is still pourable.

Serving Suggestions

Serve the beef, carrots, cranberries, and sauce together on a platter. Mashed potatoes, egg noodles, or crusty bread can catch the extra sauce.

How to Store and Reheat Leftovers

Cool leftovers and refrigerate the beef with its sauce in an airtight container for up to 4 days. Reheat a larger portion covered with some sauce in a 325°F (165°C) oven until warmed through; the time depends on portion size. For an individual portion, microwave it with sauce in a covered or loosely covered dish in short intervals, turning or stirring as practical.

Freeze cooled beef with sauce in airtight freezer-safe portions for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1/8 of the recipe and a 3 1/2-pound roast: 600 calories, 37g protein, 43g fat, and 23g carbohydrates. Approximate nutrition per 100g: 215 calories, 13g protein, 15g fat, and 8g carbohydrates. Values vary with roast size, trimmed or rendered fat, and cranberry sauce brand.

This whole-fillet Beef Wellington wraps seared tenderloin, mushroom duxelles, and prosciutto in puff pastry. The finished roast should have a deeply golden crust and distinct layers when sliced.

The most important preparation step is moisture control: cook the mushrooms until no liquid pools in the pan, then cool both the mushrooms and beef before wrapping. Keep the pastry cold, and use a thermometer to check the center of the roast. A whole Wellington takes much longer to bake than individual portions, so the time is an estimate rather than a fixed endpoint.

Ingredients for Beef Wellington

• About 2½ lb center-cut beef tenderloin, trimmed and tied into an even shape (1.1 kg)
• 1½ teaspoons kosher salt, divided
• ¾ teaspoon black pepper
• 1 tablespoon neutral oil
• 1 lb cremini mushrooms, finely chopped (450 g)
• 2 tablespoons unsalted butter
• 1 medium shallot, finely minced
• 1 teaspoon fresh thyme leaves
• 2 tablespoons Dijon mustard
• 6–8 thin slices prosciutto, enough to cover the fillet (about 100 g)
• 1 large sheet all-butter puff pastry, thawed but cold, about 14 oz (400 g)
• 1 large egg, beaten with 1 teaspoon water

White button mushrooms can replace cremini; cook them to the same dry, spreadable consistency. Thin pancetta or Parma ham can replace the prosciutto if the slices form a continuous layer.

How to Make Christmas Beef Wellington

1. Sear and cool the beef: Pat the tenderloin dry and season with some of the salt and pepper. Heat the oil in a heavy skillet large enough to hold the fillet over medium-high heat. Sear for about 2–3 minutes per side, until browned all over but not cooked through. Transfer to a plate or rack and cool completely.
2. Cook the duxelles: Chop the mushrooms finely by hand or pulse briefly in a food processor without turning them into a puree. Melt the butter in the skillet over medium heat and cook the shallot until softened. Add the mushrooms, thyme, and remaining salt and pepper. Cook, stirring, for about 20–30 minutes, until the mixture is concentrated and spreadable with no liquid pooling in the pan. Cool completely.
3. Make the inner wrap: Lay overlapping prosciutto slices on a large piece of plastic wrap and spread the cooled duxelles over them in a thin, even layer. Set the cooled beef on top and brush it with Dijon. Use the plastic wrap to roll the layers snugly around the fillet, twist the ends, and chill until firm, about 20–30 minutes.
4. Wrap in pastry: Unwrap the chilled beef and place it on the cold puff pastry. Fold the pastry around the roast, trimming excess to avoid a thick overlap. Seal the seam and ends, then place the Wellington seam-side down on a parchment-lined rimmed baking sheet. Leave room around it and chill until firm, about 30 minutes.
5. Egg-wash and score: Set a rack in the center of the oven and preheat to 350°F (175°C). Lightly brush the chilled pastry with the egg mixture. Score a shallow decorative pattern without cutting through the pastry; make a small vent if needed.
6. Bake and check: Bake uncovered for about 45–60 minutes, without turning the Wellington. Begin checking at about 40 minutes. The pastry should be deeply golden and crisp, including along the sides; an instant-read thermometer inserted into the center of the beef from one end will show its temperature. Continue baking in short intervals if needed, monitoring both the pastry and beef. Rotate the sheet only if the oven browns unevenly.
7. Rest and slice: Transfer the Wellington to a cutting board and rest for 10–15 minutes. Cut thick slices with a sharp serrated knife, using a gentle sawing motion through the crust.

How to Keep the Pastry Crisp

Mushrooms release a great deal of moisture as they cook. If the duxelles is still wet or warm when wrapped, that moisture can soften the pastry. Cook it until no liquid pools, cool it along with the beef, and keep the pastry cold through assembly. A snug wrap with sealed seams and no heavy pastry overlap helps the crust bake evenly.

How to Check Beef Doneness

Pastry color shows how the crust is baking, not how done the beef is. Check the center with an instant-read thermometer starting around 40 minutes; fillet thickness, starting temperature, and oven behavior can all change the finish time. Do not use bake times for individual Wellingtons for this whole roast.

125°F (50°C) is a rare-doneness preference, not USDA food-safety guidance. USDA guidance for whole cuts of beef is 145°F (65°C) followed by at least a three-minute rest. Choose the beef endpoint with that distinction in mind; the recipe’s 10–15-minute rest exceeds the USDA minimum rest.

Serving and Make-Ahead

The assembled Wellington can be kept chilled during the final firming step, then egg-washed and baked while the pastry is cold. Serve thick slices with beef or veal jus on the side so the sauce does not soften the crust. Mashed or fingerling potatoes and a green vegetable, such as haricots verts, pair well with it.

Nutrition

Approximate nutrition per 1/8 of the Wellington, based on 8 servings: 490 calories, 41 g protein, 25 g fat, and 23 g carbohydrates. Approximate nutrition per 100 g: 195 calories, 16 g protein, 10 g fat, and 9 g carbohydrates. Values vary with the ingredients used and the cooked yield.