10 Festive and unusual recipes of meat dishes for Christmas and New Year

10 Festive and unusual recipes of meat dishes for Christmas and New Year

On a holiday, everything should be perfect: the atmosphere, the decoration of the house, the serving and, of course, treats for guests. 10 Festive and unusual recipes of meat dishes for Christmas and New Year.

No feast can do without a main dish of meat or poultry. This is the most important component of the festive menu, so it is advisable to think about it in advance.

Merry Christmas to all! May your home always be filled with the aroma of delicious dishes and the voices of loved ones and relatives!

1.Chicken stuffed with vegetables

For a change, we suggest making chicken stuffed with vegetables. The dish will look better if you take contrasting vegetables for the filling: green peas, orange carrots, red bell peppers. If desired, you can also add black, green olives and pre-fried mushrooms with onions.

The carcass will need to be prepared in a special way: first remove the skin without damaging it, then cut the meat from the bones and grind it in a meat grinder.

Then the resulting minced meat is combined with vegetables and the skin is filled with this filling. From the outside, the dish looks like an ordinary chicken, and inside it is tender chopped meat.

Chicken stuffed with vegetables
Chicken stuffed with vegetables

Stuffed chicken can be served as a second hot dish or as a cold appetizer. Any vegetables to your taste are suitable for stuffing. It is very convenient to use a ready-made frozen vegetable mixture.


Designed for 8 people
Chicken carcass 1 piece (34.92 oz + 17.64 oz)
Frozen vegetable mixture 14.11 oz
Ham 7.0 oz
Frozen mushrooms 8.82 oz
Onion 1 pc.
Vegetable oil 1 tbsp
Butter 1 tbsp
Olives ½ jar
Salt 1 tsp
Spices 1 tsp

The nutritional value of a serving is 427 k Cal


Cooking time 1 hour 20 minutes

Prepare the necessary products. As an addition to the filling, you can use any fresh or frozen vegetables.

First you need to remove the skin from the chicken. To do this, gently separate the skin from the meat from the underside of the carcass with your hand.

Release (one at a time) the lower legs by pulling off their skin. Turn the carcass upside down and carefully separate the skin from the back with a knife. Try not to damage the integrity of the skin.

Having reached the wings, separate the shoulder joints from the shoulder blade with a knife, completely pull the skin off the carcass.

Cut the meat from the bones. Chop it in a meat grinder or chop it with a knife. Add the vegetable mixture to the minced meat. It is not required to defrost it beforehand. It is advisable to fry mushrooms in advance with onions on a mixture of vegetable and butter. You can add olives or olives to the minced meat. You can also cut some ham. Add salt, pepper and mix.

Fill the skin with prepared minced meat. Fasten the places of breaks with toothpicks. Grease the carcass with melted butter, salt and sprinkle with spices, for example, ready-made seasoning for chicken.
Put it in a baking dish. Bake the chicken in the oven, preheated to 392F, until browned.

2. Christmas goose with orange marinade. 10 Festive and unusual recipes of meat dishes for Christmas and New Year.

Another culinary fantasy with citrus fruits, but this time goose is used as the main ingredient. The marinade will require oranges, balsamic vinegar and olive oil. Then the main trick of the recipe: the bird carcass needs to be filled with orange marinade with a syringe. After such manipulations, the meat turns out to be incredibly soft, juicy and fragrant.

Christmas goose with orange marinade
Christmas goose with orange marinade

Ingredients for 6 servings:
Goose carcass 1 pc.
Semi-dry white wine 2 cups

For the marinade:
Оrange 1 piece
Balsamic vinegar 1 tsp.
Olive oil 1 tablespoon
Salt 1 tsp
Freshly ground pepper to taste
Water 1 tablespoon
For soaking:
Water 169.0 fl oz
Salt to taste

To serve:
Apples 2 pcs.
Butter 2 tablespoons
Granulated sugar 2 tablespoons
Freshly ground pepper to taste

The nutritional value of a serving is 2248 K cal


Cooking time 3 hours

It is necessary to soak the goose beforehand. To do this, dissolve salt in cold water and pour over the goose. Soak for 3 hours. He will take as much salt as he needs.

Prepare the marinade: squeeze the juice from the orange, add all the other ingredients. Fill the syringe with marinade.

Put the goose in a deep mold, inject it with marinade deeper into the meat in different places (at the same time, it is necessary to massage the muscles a little so that the marinade does not pour back out, but penetrates inside). Pour the wine into the mold.

Cover the mold tightly with foil and put it in a preheated oven to 446 F. At this temperature, bake for 30 minutes.

Then reduce the temperature to 356 F and bake in this way for another 2 hours. After that, add the temperature to 392 F, remove the foil, pour the broth if there is too much of it. Bake for another 30 minutes, so that the goose becomes ruddy, you can turn it over and fry the other side.

While the goose is baking, prepare caramelized apples for serving: remove the core from them, cut into round pieces, fry in a frying pan in butter and sugar, sprinkle with pepper.

Festive goose with caramelized apples is ready! Bon Appetit!

3. Turkey ham with olives. 10 Festive and unusual recipes of meat dishes for Christmas and New Year.

Homemade turkey ham will be many times better than store-bought! In addition, the undoubted advantage of self-cooking is the opportunity to experiment with additives. For example, instead of green olives, you can take black ones, and also put nuts — pistachios or walnuts are good.

Turkey ham with olives
Turkey ham with olives

In this recipe, among the ingredients there is fatty pork, it makes the taste of ham more saturated. But if you want to get a dietary option, then you can do without it.

Ingredients for 10 servings:

Turkey breast 17.64 oz
Turkey fillet 22.93 oz
Pork 7.0 oz
Salt 1 teaspoon
Starch 1 tablespoon
Lemon juice 1 tablespoon
Soda ½ teaspoon
Powdered sugar 1 teaspoon
Cream 15% 2 tablespoons
Ground nutmeg to taste
Freshly ground pepper mixture to taste
Dried garlic ½ teaspoon
Dried marjoram 1 teaspoon
Green olives 3 tablespoons


Cooking time 1 day three hours

Prepare the turkey breast and thigh fillets. If desired, you can add a little fatty pork. Pass the turkey breast and pork through a meat grinder (fine grate), chop the turkey thigh fillet finely with a knife.

In a bowl, mix all kinds of meat, add salt, powdered sugar, pepper, spices, cream and 1 tablespoon. Knead the minced meat well. It is better to do it manually for 10-15 minutes.

Then add lemon juice, soda to the minced meat and mix everything thoroughly again. A homogeneous viscous mass should be obtained. At the end, add the sliced olives and mix gently.

Fill the ham with prepared minced meat, carefully tamping the mass with a spoon. Tap the bottom on the table surface to remove voids. Close the press with a spring and put it in the refrigerator for a day (you can do it for 12 hours, but I did it according to the recommendations in the instructions of the ham maker). Then put the ham in a suitable-sized saucepan or, like mine, a bucket, fill with cold water and heat it to 176 F.

If the water temperature rises, immediately remove from the heat or add cold water to the pan. The water in the container in which the ham is installed should not boil! It takes 2 hours to cook the ham. Accordingly, if you use a smaller amount of minced meat, then the cooking time will be less.

After cooking, remove the ham, cool and then place in the refrigerator until completely cooled (at least 3 hours). Only then carefully remove the cooked ham from the ham pan.

Carefully cut the slices of ham and serve to the table. After cooling down enough, the ham was easily cut into thinner pieces. Delicious and healthy is incredible! This ham is very good for breakfast, dinner with a light vegetable side dish. Enjoy your appetite! Cook and be healthy!

4.Veal escalopes with sage and marsala

If you want something refined, but not too difficult to prepare, fry veal escalopes with fragrant sage and marsala. You will not be tired of a long stay at the stove, and the guests will be satisfied!

Veal escalopes with sage and marsala
Veal escalopes with sage and marsala

Ingredients for 4 servings:
Veal escalope 4 pcs.
Lemons 1 pc.
A small bunch of sage
Red marsala 1/4 cup
Olive oil 2 tablespoons
Freshly ground black pepper 1/2 teaspoon
Sea salt ¼ teaspoon

The nutritional value of a serving is 660 K cal


Cooking time 1 hour 20 minutes

Grate the lemon zest on a fine grater. Wash the veal, dry it with a paper towel, put it in a bag and beat it off. Put the meat in a deep bowl, season with salt and pepper, lightly sprinkle with olive oil, add lemon zest and mix everything. Let stand for a few minutes.

In a grill pan, heat the remaining olive oil and fry the meat for 2-3 minutes on each side. Put the sage leaves in a frying pan with the meat, pour in the marsala and let the alcohol evaporate.

Put the finished meat on a heated ceramic plate or on a wooden board, pour the juice released during frying and serve.

5.Lamb leg baked in puff pastry. 10 Festive and unusual recipes of meat dishes for Christmas and New Year.

Lamb with a tapenade of olives, olives, herbs, garlic and dried tomatoes is baked in puff pastry. As soon as the meat is ready, it gets an incredible flavor!

Ingredients for 7 servings:

Leg of mutton 88.18 oz

Garlic 1 head
Extra Virgin Olive oil 2 tablespoons
Salt 1 teaspoon
Freshly ground pepper mixture 1 teaspoon
Thyme ½ bunch
Puff pastry without yeast 17.64 oz
Egg yolks 1 pc.
For tapenade:

Pitted olives 2 tablespoons
Tomatoes dried in oil 3 tablespoons
Chopped greens 1 bunch
Garlic 2 cloves
Olive oil 1 tablespoon
The nutritional value of a serving is 1479 K cal

Lamb leg baked in puff pastry
Lamb leg baked in puff pastry


Cooking time 2 hours

Clean the leg of mutton from fat and films. Remove the femur. Stuff a leg of lamb with garlic cloves. Sprinkle with olive oil, salt, sprinkle with a mixture of freshly ground peppers.

Carefully distribute the spices with your hands over the entire surface of the piece. Tie the leg with twine so that the meat keeps its shape when baking. Fix the tibia.

Put sprigs of thyme or rosemary on top of the meat. Place the foot on a baking sheet. Bake the meat in a preheated 356 F oven for 1 hour.

While the leg of lamb is baking, prepare a tapenade of olives, olives, herbs, garlic, olive oil and dried tomatoes. Grind all the ingredients using an immersion blender.

Remove the leg of lamb from the oven. Free her from the twine and thyme sprigs. Roll out the puff pastry into a thin layer . Distribute a portion of the prepared tapenade over it. Coat the rest of the finished leg of lamb.

Put the foot on the dough and wrap it carefully. Grease the dough with yolk on top. Put the foot in the oven to bake for another 40-60 minutes. Serve the dish hot. It is very easy to cut and quickly disappears from plates.

6. Boiled pork with dried cranberries

Pork baked with dried cranberries, honey and mustard is perfect for a festive dinner! Tender meat will please your guests.

By the way, instead of berries, pork can be stuffed with capers, olives and carrots. Don’t be afraid to fantasize with fillers!

This meat is great as a main hot dish, and will also be great as a cold snack the next day.

Boiled pork with dried cranberries
Boiled pork with dried cranberries

Ingredients for 6 servings:

Boiled pork 35.24 oz
Mustard with grains 4 teaspoons
Salt to taste
Dried cranberries 2 tablespoons
Paprika 1 teaspoon
Honey 1 teaspoon
Dried garlic ¼ tsp
Ground black pepper to taste
Nutritional value of a serving is 463 k Cal


Cooking time 3 hours 45 minutes

Rub the meat with salt and pepper, leave for a couple of hours. Then often stuff the meat with dried cranberries. Fry the meat in hot oil until golden brown on both sides. Put the meat on foil, grease with a mixture of honey, mustard, paprika and dried garlic.

Put the meat on foil, grease with a mixture of honey, mustard, paprika and dried garlic. Wrap in foil, but not tightly. Bake in the oven for 30 minutes at 464 F, then 1 hour at 428 F. After the time has elapsed, remove the meat from the oven. Let stand for 15 minutes in foil, without opening. Then open, cut into pieces. Bon Appetit!

7. Stuffed turkey drumstick

How to cook a spectacular dish from ordinary products. For the filling, you will need black bread, herbs, bacon and fried onions. The recipe also describes in detail how to carefully remove the bone from the shin.

With such step-by-step instructions, everything will work out the first time, even for a novice cook! Stuffed turkey will be very juicy and delicious both hot and chilled.

Ingredients for 4 servings:
Turkey drumstick 38.77 oz
Onion 1 pc.
Bread 2 pieces
Chopped greens 3 tablespoons
Smoked bacon 3.53 oz
Chicken eggs 1 pc.
Refined vegetable oil 1 tablespoon
Salt to taste
Ground black pepper to taste

The nutritional value of a serving is 534 K cal

Stuffed turkey drumstick
Stuffed turkey drumstick


Cooking time 2 hours

We will need a fairly large, fleshy turkey drumstick. Finely chop the onion and saute in vegetable oil until golden brown. Finely chop the greens (green onions, parsley, dill). Cut the black bread into small cubes, after cutting off the crusts. Bacon can be used raw smoked, but boiled-smoked is also quite suitable. Finely chop the bacon, too.

Mix the onion, herbs, bread and bacon. Add the egg, salt, pepper and mix. Now the most important part is the removal of the bone from the shin. To do this, cut the shin lengthwise. Using a knife, carefully separate the bone from the meat, and also try to remove all the small bones and veins. In extreme cases, after baking, they can be removed.

Lightly chop the meat on both sides, add a little salt and pepper. Roll up the meat, giving the original shape of the lower leg, fasten with toothpicks or sew up with threads. Fill the shin with stuffing and fasten the hole with a toothpick.

Sprinkle the turkey drumstick on all sides with vegetable oil, put it in a baking dish and cover with foil. Cook the meat for 1 hour in a preheated 356 F oven.

Then remove the foil and bake for another 30 minutes, periodically watering the shin with the released juice so that the meat does not dry out and a beautiful ruddy crust turns out. After cooking, let the meat cool down a little and do not forget to remove the threads and toothpicks before serving.

Serve the turkey drumstick, cut into portions. Enjoy your appetite!

8. Duck in citrus caramel glaze. 10 Festive and unusual recipes of meat dishes for Christmas and New Year.

The peculiarity of the recipe consists in two main points: the bird should first be lightly boiled with boiling water and only then smeared with citrus caramel glaze. It is thanks to this that the duck acquires a lacquered appearance. The dish is baked at 320 F for about 3 hours.

You can add clementines, kumquats and orange liqueur to the glaze.

Ingredients for 8 servings:
Large duck 1 piece
Coarse salt to taste
1/2 cup water
Brown sugar 3.53 oz
Soy sauce 3 tablespoons
Chili pepper to taste
Honey 2 tablespoons
Orange liqueur 4 tablespoons
Kumquats 3.53 oz

The nutritional value of a serving is 1064 k Cal


Cooking time is one day three hours

Rub the duck thickly with salt and put it in the refrigerator for 1 day. The duck should be salted. Remove, shake off the salt, if there is a surplus. For a crisper skin, treat the duck with boiling water: heat water, dip the duck in boiling water, you can leave for a minute. The skin from boiling water will shrink and will be denser and thinner after baking.

Duck in citrus caramel glaze
Duck in citrus caramel glaze

Cook the glaze. Take honey with a neutral smell, sugar as dark as possible. We use black Chinese sugar with the aroma of dried fruits. In a saucepan, mix sugar with water, heat until the sugar is completely dissolved, pour in honey, soy sauce and alcohol. Add a little hot pepper and cook for about 10 minutes until thickened. Stir the glaze without letting it burn. If you use kumquats and clementines, cut them into slices and cook together with the glaze, then remove and leave to serve.

Preheat the oven to 356 F. Put the duck in the baking tray, put foil papillotes on the wings and paws to avoid blackening. Bake, turning and greasing from time to time with caramel and the released fat, for about 3 hours.

When the bird is cooked completely, remove the papillotes, turn the oven on 392 F and bake until the varnished skin for a few minutes, greasing with sauce.

Serve with citrus fruits that have been cooked in glaze. It can also be served with small potatoes. Optimally peel small potatoes, cook them until ready and at the last stage of baking put them to the duck for browning in fat and sauce.

9. Beef roll in wine sauce

Delicious meatloaf consists of beef tenderloin stuffed with porcini mushrooms, romano beans, prunes in red wine, carrots and pine nuts.

For beauty, it is better to spread the stuffing on the beaten meat in strips, alternating the ingredients. Roll the fillet into a roll, rub salt and pepper on top and wrap it with a culinary thread, sprinkle pine nuts on top. In the oven, the roll will languish in wine sauce for about 1.5 hours.

Such a hearty dish will be remembered by your guests for a long time.

Ingredients for 6 servings:
For the roll:
Beef tenderloin 31.75 oz
Green string beans 14.11 oz
Frozen white mushrooms 8.82 oz
Garlic 3 cloves
Seedless prunes 5.29 oz
Dry red wine 1 cup
Olive oil 6 tbsp
Pine nuts 3 tablespoons
Salt to taste
Ground black pepper to taste

For the sauce:
Beef on the bone 17.64 oz
Butter 1 tablespoon
Tomatoes 3 pcs.
Leek 1 stalk
Onion 2 pcs.
Carrot 1 pc.
Dry red wine 1 cup
Water 101.44 fl oz
Olive oil 1 tablespoon

The nutritional value of a serving is 1030 K cal


Beef roll in wine sauce
Beef roll in wine sauce


Cooking time 4 hours

The broth for the wine sauce should be prepared the night before. Fry the bones in a deep saucepan with a thick bottom in olive oil over high heat.

Peel and coarsely chop vegetables (onions, leeks, carrots, tomatoes).

Lightly brown the vegetables together with the meat, pour in dry red wine. As soon as the alcohol evaporates, pour in water, bring to a boil and cook for about 3 hours under the lid.

Strain the broth from the bones and vegetables and put it in the cold overnight. Leave the boiled carrots, they will go into the roll filling. Making a roll. Defrost green beans (flat Romano varieties) and mushrooms. Soak the prunes in wine for half an hour.

Cut the mushrooms into cubes and fry in a frying pan in butter. Fry green beans in a frying pan in olive oil, add garlic. Cut boiled carrots into cubes.

Cut the beef tenderloin as if in a spiral to get a wide rectangular piece, beat it off. Season the meat with salt and pepper, lay out the filling, alternating strips of beans, prunes, carrots, mushrooms along the entire width of the roll. Sprinkle pine nuts on top.

Roll the meat into a roll, rub the top with salt and pepper and wrap with a culinary thread. Heat 3 tablespoons of olive oil in a deep frying pan, fry the roll on all sides. Pour 1 cup of red wine, let the alcohol evaporate, pour 1 cup of low-fat broth. Cover with foil and place in a preheated oven to 356 F for 1.5 hours. Periodically add broth and turn the roll over.

After cooking, remove the meat from the oven and let it cool. Strain the remaining broth and put it in the refrigerator, then remove excess fat from it. Before serving, cut the roll into slices, pour the juice from cooking and preheat in the oven at 356 F for about 15 minutes. The roll turns out to be very beautiful, juicy and delicious! Help yourself!

10.Garlic-ginger chicken with dried apricots and prunes

Chicken, thanks to its taste, goes well with a variety of ingredients. A bird cooked in the same way, but with a different filling, always looks like a completely new treat. A good example is chicken stuffed with prunes, dried apricots, onions and lemon. A great variation of a hot dish for a festive table.

chicken with dried apricots and prunes
chicken with dried apricots and prunes

Ingredients for 8 servings:
Chicken carcass 1 piece

White onion 1 pc.
Dried apricots 10 pcs.
Pitted prunes 10 pcs.
Lemons ½ pcs .
Salt to taste
Ground allspice to taste
For the marinade:
Garlic 3 cloves
Ginger root to taste
Walnut oil 1 tablespoon
Tangerine juice 3 tablespoons

Ground cinnamon 1 teaspoon
Ground allspice 1 teaspoon

The nutritional value of a serving is 421 K cal


Cooking time 1 hour 35 minutes

We prepare the filling: dried apricots and prunes are put in a bowl. If the dried fruits are large, you can cut them in half or into quarters.

Cut the onion into half rings, lemon into quarters, season the filling with allspice and salt to taste. Cooking marinade for chicken. Mix fragrant nut butter, grated ginger root and garlic in a bowl, add tangerine juice and spices. Mix it up.

With the resulting mixture, we rub our chicken from the outside and from the inside. The belly of the chicken is stuffed with a filling of dried fruits, onions and lemon.

We stab the hole with toothpicks. Bake at 392F for 60 minutes (depending on the size of the chicken and on your oven). The chicken turns out with a crispy crust, juicy and tender inside! The filling perfectly sets off the taste of meat. Bon Appetit!

Like what you’re reading? You can sign up for Medium using my affiliate link. Just $5 a month to read an unlimited number of articles and help me create further. Together we will move mountains!