Holiday Party Menu Recipes
Food and Drink

Holiday Party Menu Recipes

Tis the season for celebrations, and this year begs for decadent foods steeped in indulgence and enhanced with a splash of good cheer. The holidays are brimming with opportunities to gather with family and friends as we close out this year and get ready to ring in the new year.

Whether you’re hosting a sit down meal or just serving an assortment of appetizers, we have you covered. Here is a collection of holiday party menu recipes. Be sure to check out our collection of Holiday Desserts and Holiday Drinks and get ready to wow your guests with these scrumptious delights!

Lobster Stew

Reprinted with permission from “The National Parks Cookbook” by Linda Ly, © 2022 Quarto Publishing Group USA Inc; Photo: © 2022 Quarto Publishing Group USA Inc. - Photography: Will Taylor

"The lobster stew is an enduring favorite at the Jordan Pond House, a historic restaurant in the park. It gets even better when made the night before and reheated the following day."

Linda Ly
Serves: 6


2 large lobsters (about 4 pounds total), steamed, meat freshly picked

4 tablespoons (1/2 stick) butter

1 tablespoon paprika

1 cup sherry wine

4 cups milk

2 cups heavy cream

1 tablespoon Better Than Bouillon lobster base

salt and ground black pepper

fresh chives, chopped, for garnishing

Chop the lobster meat into bite-size pieces. You should have about 4 cups.

In a large skillet over medium heat, melt the butter. Add the lobster meat, sprinkle with paprika, and cook for about 5 minutes until warmed through, stirring to coat the lobster evenly with the butter. Pour in the sherry and bring to a simmer for 3 to 5 minutes, then remove from the heat.

In a large saucepan over medium-high heat, combine the milk and heavy cream and heat until the edges start to bubble, being careful not to boil the mixture. Stir the lobster base into the hot milk mixture. Add the lobster meat with its pan sauce and cook for 5 minutes to allow the flavors to blend. Season with salt and pepper to taste.

Ladle into bowls and serve with a sprinkle of chives on top.

Shrimp Ceviche with Purple Potato Chips

Reprinted with permission of Potatoes USA; Photo credit: Potatoes USA

"Tender shrimp marinated in citrus juice along with chilis, onion, tomatoes, cucumbers, and garlic. Served alongside crispy purple potato chips."

Prep Time: 20 minutes Marinating Time: 20 minutes Serves: 4


1 pound raw shrimp, peeled and deveined

½ cup freshly squeezed lime juice

¼ cup freshly squeezed orange juice

¼ cup freshly squeezed lemon juice

1 serrano chilies, sliced thin

1/3 cup tomatoes, diced

½ cup cucumbers, diced

1/3 cup red onions, diced and rinsed in cold water

1 garlic clove, chopped fine

¼ cup cilantro, chopped

2 tablespoons extra virgin olive oil

5 ounces purple potato chips, bagged

Chop the peeled and deveined shrimp into ½-inch pieces.

Pour the lime, orange, and lemon juices over the shrimp and allow to marinate 20 minutes. Add the chilies, tomatoes, cucumbers, onions, garlic, cilantro, and olive oil. Stir to combine, then allow to sit 10 minutes.

Place the ceviche in a serving bowl and pair with a basket of crispy blue/purple potato chips. Any potato chips (or tortilla chips) can be subbed, however, the colorful potato chips make the dish visually stunning.

Turkey Roulade Maple-Bacon-Cornbread Stuffing

Courtesy of Gail Simmons, Estancia Wine Ambassador; photo credit Estancia Wine

"No holiday meal gets more attention than the turkey. Take the traditional roasted turkey on a spin and serve turkey roulade, filled with homemade stuffing. "

Serves: 6 to 8


1 pound cornbread, cubed (about 6 cups)

6 tablespoons unsalted butter plus more for pan

2 large onions, finely chopped

3 stalks celery, 1/2 inch diced

1 teaspoon dried thyme

1/2 pound thick-cut bacon, cut crosswise into 1/3-inch pieces

1/2 cup heavy cream

1/4 cup plus 2 tablespoons maple syrup

1 large egg, lightly beaten

1/3 cup low-sodium chicken broth


Black pepper, freshly ground

1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)


Special equipment

parchment paper

kitchen string

Preheat oven to 325°F. Line a rimmed baking sheet with parchment and place a wire baking rack on top.

Spread cornbread on a second baking sheet; toast in oven, stirring once, until dry and lightly golden, 15 to 20 minutes. Transfer to a wire rack to cool.

Divide 3 tablespoons butter; melt in a large skillet over medium heat. Add half the onions, celery and thyme; cook, stirring occasionally, until soft and golden, about 15 minutes. Repeat with remaining three ingredients. Meanwhile, in a small skillet, cook bacon over medium-high heat, stirring frequently, until browned and lightly crisped on edges, about 6 minutes; transfer with a slotted spoon to paper towels to drain.

In a large mixing bowl, stir together cornbread, onion mixture, bacon, cream, 2 tablespoons maple syrup, egg, chicken broth and a generous pinch of salt and pepper.

Lay butterflied turkey breast skin-side down on a cutting board. Sprinkle meat with 2 teaspoons salt and 1 teaspoon pepper. Spread about half of the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. (Place leftover stuffing in a buttered gratin dish, and bake for the last 45 minutes of roasting, alongside turkey.) Starting at one short end, roll up the turkey, tucking in any stuffing that escapes from sides. Tie with kitchen string every 2 inches.

Place turkey seam-side down on prepared baking sheet. In a small mixing bowl, whisk together remaining 1/4 cup maple syrup and 1 tablespoon hot water; set aside.

Melt remaining 3 tablespoons butter. Brush turkey with melted butter, season generously with salt and pepper, and roast until an instant-read thermometer registers 150°F in thickest part, 1 3/4 to 2 hours, basting with maple glaze every 30 minutes. Transfer turkey to a cutting board; let rest 15 minutes. Carve 1/2-inch-thick slices. Serve warm with the extra stuffing.

Roasted Garlic Beef Tenderloin

excerpt from Char-Broil Great Book of Grilling; photo credit: courtesy of Char-Broil

"This loin gets reverse-seared, meaning it’s first grilled in a foil wrap, then seared on open flame at the end of the cook before serving. Save all the succulent juices created during the roasting to serve alongside the slices."

Chill: 1 hour Grill: 2–3 hours Serves: 8–10


3 1/2 – 4 pound beef tenderloin roast, trimmed

1 stick unsalted butter, softened but not melted

1 head of garlic

1 small shallot, minced

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 ½ tablespoons red wine reduction (1/3 cup red wine needed to create the reduction. Instructions below.)

2 tablespoons fresh rosemary, minced

1 tablespoon canola oil

1 ½ teaspoons salt

½ teaspoon fresh ground black pepper

Preheat the grill to around 400°F. Take an entire head of garlic and cut the top third completely off. Place the garlic on a piece of aluminum foil. Drizzle with extra-virgin olive oil and sprinkle with salt. Wrap tightly in foil and place over indirect heat on the grill for 35 to 40 minutes. Carefully remove, unwrap, and squeeze the softened cloves out of the bulb and into a bowl. Mash with a fork and set aside.

Meanwhile, to create the red wine reduction, in a small saucepan bring 1/3 cup red wine to a low simmer. Simmer uncovered until thickened and reduced to 2 tablespoons or so.

With paper towels, pat the tenderloin dry. Fold the tapered ends of the tenderloin under itself, then secure tightly with cooking twine. Continue to tightly tie the tenderloin in sections so it forms a uniform shape. This will guarantee even cooking.

Cream together the butter, roasted garlic, red wine reduction, Worcestershire sauce, shallot, rosemary, Dijon mustard, salt and pepper until well combined. Using cold, wet hands to keep the butter from sticking, pat the butter concoction all over the tenderloin. Cover the loin in plastic wrap and chill in the refrigerator for 1 hour or up to a day.

Let the tenderloin come to room temperature while you heat the grill to 250°F. Remove the tenderloin from the plastic wrap and carefully wrap it in aluminum foil, making sure the juices and melted butter will not leak out when rotating it while on the grill. Remember, you’re basically making a buttery, herbaceous flavor packet for the tenderloin to slow roast inside.

Place the tenderloin in the Char-Broil Roast and Grill Rib Rack on the center of your grill, and slow cook for 2 to 3 hours until the desired internal temperature has been reached. Flip the tenderloin every 30 minutes or so, for a flavorful butter-baste. Start checking at 2 hours, as ours was done at 2 hours and 20 minutes.

Remove at 125°F for rare or 130°F for medium rare. Let sit at room temperature for 10 minutes while you increase the heat on the grill to medium-high heat. Carefully remove the tenderloin from the foil, reserving all of the juices.

Sear the tenderloin on the grill until well-browned on all sides. Transfer it to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices and drizzle with reserved cooking juices.

Squash, Pecan, and Sausage Stuffing

Courtesy of Sisters Emily and Melissa Elsen, owners and founders of Four & Twenty Blackbirds pie bakery in Brooklyn, and

"Give the old Holiday standby an update with savory sausage, colorful squash, and the satisfying crispness of pecans. "

Serves: 9–12


1 ½ cups pecan halves, toasted

1 pound Italian sausage

1 tablespoon olive oil

1 yellow onion, diced

3 celery stalks, chopped

3 garlic cloves, minced

12 ounces herb-seasoned, cubed stuffing

2 cups chopped and oven-roasted squash of your choice (kabocha, spaghetti, acorn, etc.), or more if desired

1/2 bunch fresh herbs of your choice, or more if desired

3 tablespoons unsalted butter, melted

2 cups low-sodium chicken broth

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

Preheat oven to 350°F. Butter a 9 x 13-inch casserole dish or baking pan.

In a large skillet, brown the Italian sausage, breaking it into crumbles. Drain on paper towels.

In the same pan, add the olive oil and heat over medium heat. Sauté the onions, celery, and garlic for 2–3 minutes or until soft.

In a large bowl, stir together the cooked sausage, sautéed onion mixture, stuffing cubes, roasted squash, toasted pecans, and fresh herbs. Add the melted butter and broth. Season with salt and pepper and stir to combine.

Transfer the stuffing to the baking dish. Cover with foil and bake for 30 minutes.

Tenderloin Tapas with Potato and White Wine Sauce

Reprinted with permission of Potatoes USA

"With a luxuriously smooth sauce of heavy cream, wine, and mashed potatoes, this opulent beef tenderloin appetizer—laced with brandy—offers guests and tailgaters a mini meal in just a few bites."

Serves: 6


For the sauce:

10 ½ ounces instant mashed potatoes, prepared

1 ¾ ounces shallots, finely chopped

6 ¾ ounces dry white wine

3 ½ ounces heavy cream

6 ¾ ounces milk


For the tapas:

21 ounces beef tenderloin

3 ½ ounces butter

7 ounces mushrooms, sliced

1 ¾ ounces brandy

7 ounces bell peppers, roasted, peeled and cut in strips salt and pepper

6 toasted baguette pieces, about 4 ½ inches each

For the sauce: Prepare the mashed potatoes according to the instructions on the package. Boil the shallots with the wine until the wine reduces half in volume. Add the cream and boil for 5 minutes. Add the milk and mashed potatoes, then cook over low heat until the mixture thickens. Season to taste.

For the tapas: Season the tenderloin to taste and fry it in a very hot pan with the butter until medium-rare. After cooking, set aside to rest. In the same pan, fry the mushrooms. Add the brandy. Add the peppers, cook for 5 more minutes, then season to taste.

Slice the tenderloin finely. Place the slices on the bread pieces, add some of the mushroom mixture on the beef, then top generously with the mashed potato sauce. Serve immediately.

Beef Sliders Stuffed with Walnuts and Gorgonzola

Courtesy of California Walnuts,

"Like the best presents, these mini-burgers hide a little marvel inside as every bite unwraps a burst of velvety, tangy, nutty wonder."

Makes: 16


1 teaspoon olive oil

4 slices bacon, finely chopped

1/2 cup shallots, finely chopped

2 cups button mushrooms, finely chopped

1 teaspoon salt

1 teaspoon black pepper, ground

1 teaspoon Worcestershire sauce

1 egg, lightly beaten

1 pound ground beef, 10% fat

4 ounces gorgonzola (or blue cheese), divided into 16 portions

32 California walnut halves

16 dinner rolls, small (or 2, 24-inch baguettes, each sliced into 8 equal portions, then sliced horizontally)

Heat the oil in a heavy saucepan over medium heat and sauté the bacon until just cooked but not crisp.

Add the shallots and cook until translucent. Add the mushrooms and continue cooking until the water evaporates, about 5 minutes.

Transfer the mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to the mixture. Add the beef and gently mix by hand until all ingredients are incorporated, without overmixing.

Divide the mixture into 16 equal portions. Form into thick patties, about 1 ½-inches thick and 2 1/2 inches in diameter, tucking a portion of cheese and 2 walnut halves into the center of each patty.

Grill the patties on medium-high heat until cooked to preferred doneness. Serve in the small dinner rolls or between the baguette slices with desired condiments.