Easy Christmas Dinner Menu For 40-50 People, No Stress

Picture a long table filled with 15+ families, kids running around, and everyone laughing while plates get passed down the line. Then the stress hits; how do you feed 40-50 people without blowing the budget or spending three days in the kitchen? Are you ready for this easy Christmas dinner menu for 40-50 people, no stress?

This guide keeps things simple and clear with holiday party recipes. Each family will bring one cooked item, like a meat, side, salad or bread, or dessert, so the work and cost get spread out. This shared effort makes holiday hosting truly stress-free. You’ll see Christmas dinner menu ideas for 40-50 people grouped by course, plus notes on which recipes work best for big crowds.

We’ll talk about real comfort food your people actually want to eat: ham, turkey, casseroles, potatoes, salads, and easy desserts. With clear recipe portions and suggestions for how many dishes to pick, you can avoid food waste, skip the guesswork, and still serve a full, cozy Christmas feast on a budget.

How to Plan an Easy Christmas Dinner Menu for 40 to 50 People Without Stress

Feeding 40 to 50 people to feed a crowd sounds intense, but a simple plan makes it manageable. The goal is not a perfect, magazine-style spread. The goal is full plates, happy kids, and a table of people who leave feeling cared for, not overstuffed.

This menu planning guide walks you through how to set your budget, pick a serving style, divide the work between families, and build a balanced menu with holiday party recipes everyone can enjoy.

Step 1: Decide Your Budget and Serving Style

Before you pick a single recipe, decide two things: how much you want to spend and how you want people to serve themselves. Do not forget to coordinate appetizers to keep guests happy while they wait.

For a group of 15 or more families, two serving styles work best:

Buffet style: All the food sits on one or two long tables. People walk through, fill their plates, and sit where they want. This works well for a Christmas buffet when:
Family-style: Each table gets its own platters and bowls, and guests pass dishes around.

Both can work for a frugal, crowd-sized Christmas dinner menu, but they change how you plan.

Buffet style works well when:

Your space is tight and you want to control the flow.
You want to line up all the mains, sides, and desserts in one place.
You expect people to take small tastes of many dishes.

Buffet style usually needs fewer total recipes, because each dish can serve a lot of people. The tradeoff is that you may need to make larger pans of each item.

Family-style works well when:

You want conversation at each table.
You like the look of bowls and platters in the center of the table.
You want people to slow down and share.

Family-style often leads to more variety in smaller amounts, since each table does not need every single dish. You might have a few casseroles and salads repeated on different tables instead of one giant pan of each.

For a group of 40 to 50 people, a simple target is:

4 to 5 main meats total
6 to 8 side dishes
2 to 3 salads or breads
4 to 6 desserts

You will not need every single person to bring a completely different recipe. Many families can make the same or similar dish (for example, three pans of the same potato casserole or several trays of rolls).

Here is a quick way to picture the spread:

Sample Holiday Spread Chart

Course	How Many Different Dishes	Budget-Friendly Focus
Main meats	4 to 5	Mix ham, turkey, plus 1 to 2 cheaper options
Sides	6 to 8	Filling casseroles, roasted or steamed veggie dishes
Salads/Breads	2 to 3	Simple green salad, rolls, maybe one grain-based dish
Desserts	4 to 6	Mix rich treats with a couple of lighter options

If your budget is tight, let hearty sides and casseroles do most of the heavy lifting. Meat is almost always the most expensive part of the meal.

Frugal crowd-pleasers that help stretch meat include:

Potato dishes like mashed potatoes, scalloped potatoes, or roasted potatoes.
Rice or pasta bakes that use small amounts of meat or cheese.
Veggie casseroles with frozen vegetables, cream sauce, and a crumb or cheese topping.
Bread and rolls, which fill people up without costing much.

Think of the meats as the star of the plate and the sides as the stage that makes the star look generous. If you have enough filling sides, you can buy less meat and still have everyone leave satisfied.

Step 2: Assign Each Family a Category (Main, Side, Salad/Bread, or Dessert)

Once you know how many types of dishes you need, the next step is to divide the work so no one person gets stuck doing the pricey or complicated items. This approach confirms your Christmas dinner menu planning.

For holiday hosting with a group of 15 or more families, a simple way to divide the meal is:

Each family brings 1 cooked main meat.
Each family also brings 1 side, salad or bread, or dessert.

However, you do not want everyone choosing the cheapest or easiest category. That leads to twelve desserts, no salads, and one lonely pan of green beans.

Use a shared list or group chat to stay organized:

Make a list of needed recipes in each category: mains, sides, salads/breads, desserts.
Share the list in a group text, email thread, or shared document.
Let families “claim” dishes by adding their name next to the recipe.

Encourage people to pick dishes that match their:

Kitchen skills: New cooks can handle salads, rolls, or a simple dessert. Confident cooks can tackle turkey or ham.
Tools and space: The person with a big oven can handle a large ham or turkey. Someone with a slow cooker can bring a hot side that stays warm.
Time and schedule: Busy parents might choose make-ahead dishes like a casserole or dessert they can prep the day before.

Here are two sample ways a host might assign dishes to keep things fair and balanced.

Example 1: Budget-sensitive family hosting in a small home

The host buys and cooks one main meat (like a ham) and provides water, coffee, and serving utensils.
Larger or higher-income families sign up for:
- Extra mains (like turkey or roast chicken).
- Bigger, filling sides (like potatoes or mac and cheese).
Families with tighter budgets choose:
- Salads with simple ingredients.
- Bread or rolls.
- Basic desserts like cookies or fruit.

Example 2: Host with extra freezer space and time

The host preps and freezes:
- A couple of big casseroles.
- One or two desserts.
Families bring:
- One meat dish each (ham, turkey breast, meatballs, or shredded pork).
- One side, salad, bread, or dessert from the shared list.

In both cases, the key is that no one carries the whole meal. The cost, time, and work spread out across many households, which keeps the dinner generous but still budget-friendly.

Step 3: Balance the Menu for Different Tastes and Diets

With a big group, you will have picky kids, health-focused adults, and people who just want classic Christmas comfort food. You do not have to design a perfect menu for every single diet, but you can build smart variety into the plan.

Aim for a mix of:

1 or 2 lighter dishes
Simple green salads, roasted vegetables, or a veggie tray help people who want fresher options or are watching their portions.
Classic comfort foods
Think mashed potatoes, gravy, stuffing, cheesy casseroles, and warm rolls. These anchor the meal and satisfy the “this feels like Christmas” crowd.
Kid-friendly basics
Many kids love plain foods. Plain rolls, simple fruit salad, corn, or mac and cheese can save the night for tired parents.
Rich and lighter desserts
Include some sweet, creamy desserts and also a few that are fruit-based, lower sugar, or portion-controlled.

Since this is a frugal and health-conscious crowd, it also helps to note which recipes are easier on sugar and carbs. You can do this in the shared list or group chat.

For example, you might:

Tag recipes as “lower sugar” if they:
- Use less sugar than usual in sauces or glazes.
- Use fruit or spices for flavor instead of a thick sugary topping.
Tag recipes as “lower carb” or “veggie-forward” if they:
- Focus on non-starchy vegetables, like green beans, Brussels sprouts, or salad.
- Use cauliflower or cabbage in place of some potatoes or pasta.
Mention easy tweaks in the notes:
- “Use half the brown sugar in this sweet potato recipe.”
- “Serve dressing on the side so people can control how much they use.”
- “Skip the marshmallows on half the pan.”

You do not need a full diet label for every dish. Just mark the ones that are naturally lighter or easy to adjust. That small step makes guests who are diabetic, low carb, or simply trying to eat a bit cleaner feel seen and included.

Once you set your budget, pick a serving style, divide the work, and think about balance, the rest comes down to picking recipes. The next sections will give you plenty of budget-friendly, crowd-sized ideas to choose from.

Main Dish Christmas Meats for a Crowd (Hams, Turkeys, Beef, Lamb, and More)

For a crowd of 40–50 people, meat is usually the biggest cost. The good news is that large roasts are often cheaper per pound than individual portions. You can feed everyone well if you mix a few splurge cuts with budget-friendly options like Christmas ham, turkey, pork, and pasta.

Think of this section as a menu of ideas for those 15+ families who are each bringing a main dish. Have a couple of people choose Christmas ham or turkey, a few pick beef, and one or two cover lamb, salmon, or duck for variety.

Baked Christmas Ham with Pineapple

A glazed Christmas ham is one of the easiest and most affordable mains for a big group. It reheats well, slices easily, and the leftovers are gold for soups and sandwiches.

Serves: About 16 people per 10-pound bone-in ham
For 40–50 guests: Make 2 hams if you have several other meats, or 3 if ham is the main focus.

Ingredients (for one 9–10 pound bone-in ham)

1 bone-in half ham, about 9–10 pounds, fully cooked and smoked
1 can (20 ounces) pineapple slices in juice, drained (reserve juice)
1 jar (about 10 ounces) maraschino cherries, drained (optional)
1 cup brown sugar, packed
1/2 cup pineapple juice from the can
1/4 cup orange juice or water
2 tablespoons Dijon or brown mustard
1 tablespoon apple cider vinegar
1/2 teaspoon ground cloves or allspice (optional)
Toothpicks for attaching pineapple rings

Directions

Heat the oven to 325°F. Place the ham cut-side down in a large roasting pan. Score the top fat layer in a crisscross pattern.
In a small saucepan, whisk together brown sugar, pineapple juice, orange juice, mustard, vinegar, and spices. Bring to a simmer and cook for 3–4 minutes, until slightly thickened.
Brush some glaze all over the ham. Cover the pan loosely with foil.
Bake for about 12–15 minutes per pound, basting with glaze every 30–40 minutes. For a 10-pound ham, plan on 2 to 2 1/2 hours. The internal temperature should reach 140°F since the ham is already cooked.
During the last 30 minutes, remove the foil. Arrange pineapple rings over the ham and secure with toothpicks. If using cherries, place one in the center of each ring.
Brush with more glaze and finish baking uncovered so the top caramelizes.
Rest the ham 15–20 minutes before slicing. Slice thinly around the bone and arrange on a platter with the pineapple.

Frugal leftover ideas

Soup: Dice leftover ham and simmer with beans, lentils, or split peas, plus carrots, celery, and onion.
Egg dishes: Add small cubes to scrambled eggs, quiches, or breakfast casseroles.
Sandwiches: Layer slices in sliders with cheese and mustard, or mix chopped ham with a bit of mayo and pickles for ham salad.

Holiday Crown Pork Roast

A crown roast looks fancy, but at its core it is just a group of pork chops arranged in a circle. The butcher can prepare it, which saves time and effort.

Serving estimate

Plan 1 pork chop per person if you have several other meats.
A crown roast usually weighs 8–10 pounds and has 12–16 chops.
For 40–50 people, plan on 3 crown roasts, or fewer if you have multiple other mains.

Ingredients (for one 8–10 pound crown roast of pork)

1 crown roast of pork, 8–10 pounds, frenched (ask the butcher)
3 tablespoons olive oil
6 cloves garlic, minced
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
1 tablespoon kosher salt
2 teaspoons black pepper
1 lemon, zested and halved
1 cup low-sodium chicken broth or water

Directions

Heat the oven to 350°F. Place the crown roast in a roasting pan, bones pointing up. Pat dry with paper towels.
In a small bowl, mix oil, garlic, rosemary, thyme, salt, pepper, and lemon zest. Rub this mixture all over the meat, including the inside of the ring.
Squeeze the lemon halves over the roast and place the halves in the bottom of the pan. Pour broth into the pan.
Cover the tips of the bones with small pieces of foil so they do not burn.
Roast for about 20 minutes per pound, basting once or twice with the pan juices. Start checking the internal temperature after 2 hours.
Pork is safe at 145°F in the thickest part, away from bone. Remove from the oven at 140–145°F, tent with foil, and rest at least 20–30 minutes.
To serve, slice between the bones into individual chops. Arrange them in a circle on a large platter for a buffet.

Plum-Glazed Lamb and California Roast Lamb

Lamb feels special, so it works well when you want one or two more luxurious meats on a buffet. Because it is rich and pricier, plan on smaller portions and offer it alongside ham, turkey, or beef. For a more affordable option, consider lamb shoulder instead of leg of lamb.

Serving estimate: Plan about 4–5 ounces cooked lamb per person if it is one of several meat options.

Plum-Glazed Lamb Roast

Ingredients

1 boneless leg of lamb, 4–5 pounds, rolled and tied
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried rosemary or thyme
1 cup plum jam or preserves
2 tablespoons soy sauce (or coconut aminos)
2 tablespoons red wine vinegar or apple cider vinegar
2 cloves garlic, minced

Directions

Heat the oven to 375°F. Place the lamb in a roasting pan and pat dry.
Rub with oil, salt, pepper, and rosemary. Let sit at room temperature for 20–30 minutes.
In a small saucepan, whisk together plum jam, soy sauce, vinegar, and garlic. Warm over low heat until smooth.
Roast the lamb for 20 minutes, then brush with some of the plum glaze.
Continue roasting, basting with glaze every 15–20 minutes. Total cook time is about 15–20 minutes per pound.
For medium-rare, pull the lamb at 135°F; for medium, 140–145°F. Rest 15–20 minutes before slicing thinly.

California Roast Lamb (Herbs, Garlic, Citrus, and Wine)

Ingredients

1 bone-in leg of lamb, 5–6 pounds
3 tablespoons olive oil
6 cloves garlic, sliced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons kosher salt
1 teaspoon black pepper
Zest of 1 lemon and 1 orange
1/2 cup dry white wine or chicken broth

Directions

Heat the oven to 350°F. Place lamb in a roasting pan.
Using a small sharp knife, make shallow slits all over the lamb. Tuck a slice of garlic into each slit.
Mix oil, herbs, salt, pepper, and citrus zest. Rub over the entire surface of the lamb.
Pour wine or broth into the pan.
Roast for about 18–20 minutes per pound, basting once or twice.
Aim for 135°F internal for medium-rare or 145°F for medium. Rest 20 minutes, then slice against the grain.

Serving tip: Slice lamb thin and fan the slices on a platter. Offer a simple side like roasted potatoes or green beans to keep portions in check and stretch the meat.

Roast Rosemary Leg of Lamb and Crown Roast of Pork

If you want your buffet to feel extra special, these two roasts look impressive but still use simple seasoning. Use the pan drippings from these roasts to make gravy and sauces that elevate the whole meal.

Roast Rosemary Leg of Lamb

Ingredients

1 bone-in leg of lamb, 6–7 pounds
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
1 tablespoon fresh thyme, chopped
6 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon black pepper
Juice of 1 lemon

Directions

Heat the oven to 375°F. Place lamb on a rack in a roasting pan.
In a small bowl, combine oil, rosemary, thyme, garlic, salt, pepper, and lemon juice. Rub all over the lamb.
Roast for about 15–18 minutes per pound. Baste once or twice with pan juices.
For medium-rare, remove at 135°F; for medium, 140–145°F. Rest 20 minutes.
To serve for a buffet, slice in thin slices and lay them flat on a warm platter so guests can take one or two pieces.

Crown Roast of Pork (Quick Recap)

If you are not using the separate crown roast recipe above, you can keep it very simple here.

Basic seasoning

1 crown roast of pork, 8–10 pounds
3 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
2 teaspoons dried Italian seasoning or dried thyme
1 cup chicken broth

Season, roast at 350°F for about 20 minutes per pound, and pull at 145°F. Let it rest, then slice between bones for easy buffet service.

Stretching tip: Pair these elegant roasts with hearty sides like roasted potatoes, a rice pilaf, or a bean dish. Guests will still enjoy the special meat but fill up on cheaper sides.

Standing Rib Roast, Peppery Roast Beef, and Peppercorn Beef Top Loin Roast

Beef makes people happy, but prices vary a lot by cut. A prime rib roast like standing rib is a splurge, while top loin roast and simple peppery roasts are more budget friendly.

General serving guide for beef roasts

With several other meats: 4–5 ounces cooked beef per person.
If beef is a main focus: 6–8 ounces per person.

Standing Rib Roast (Prime Rib Style)

More of a splurge

1 standing rib roast, 3–4 ribs, about 8–10 pounds (a classic prime rib roast)
3 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon dried thyme or rosemary

Directions

Heat the oven to 450°F. Place roast bone-side down in a roasting pan.
Rub with oil, salt, pepper, garlic powder, and herbs.
Roast at 450°F for 15–20 minutes, then reduce heat to 325°F.
Continue roasting about 15 minutes per pound. For medium-rare, aim for 125–130°F in the center; for medium, 135°F. Pair your prime rib roast with Yorkshire pudding for an extra festive touch.
Rest at least 25–30 minutes before carving. Slice between bones and then into thinner slices if needed.

Peppery Roast Beef

Use a more affordable cut like top round or bottom round.

Ingredients

1 beef top round roast, 4–5 pounds
2 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons coarse black pepper
2 teaspoons garlic powder
1 teaspoon onion powder

Directions

Heat the oven to 375°F. Place roast in a baking dish or shallow pan.
Rub with oil, then coat with salt, pepper, garlic powder, and onion powder.
Roast for about 20 minutes per pound, until 130°F for medium-rare or 140°F for medium.
Rest 15–20 minutes, then slice thinly across the grain for tender slices.

Peppercorn Beef Top Loin Roast

Top loin (sometimes called strip roast) is tender but more affordable than rib roast.

Ingredients

1 beef top loin roast, 4–5 pounds
2 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons crushed peppercorns (black, pink, or mixed)
1 teaspoon dried thyme
1 teaspoon garlic powder

Directions

Heat the oven to 400°F.
Rub the roast with oil, salt, crushed peppercorns, thyme, and garlic powder.
Roast for 15 minutes, then reduce heat to 325°F and cook about 15–18 minutes per pound.
Pull at 125–130°F for medium-rare or 135°F for medium. Rest 20 minutes before slicing.

Budget note: For 40–50 people, plan on about 15–18 pounds of beef total if it is one of several meats. Use one standing rib roast as a highlight, then fill in with 1–2 more affordable top round or top loin roasts.

Beef Tenderloin Roast, Garlic Herbed Beef Tenderloin, and Marinated Beef Tenderloin

Beef tenderloin is the splurge of splurges. Beef tenderloin is very tender, cooks fast, and costs more per pound. For a frugal gathering, use it as one of several meats, or save it for a smaller group.

Serving guide: Plan 4–5 ounces cooked tenderloin per person when you have other meats. A whole beef tenderloin is usually 4–6 pounds.

Flavor options

Use one core cooking method with three different flavor paths.

1. Plain Beef Tenderloin Roast

1 whole beef tenderloin, 4–6 pounds, trimmed and tied
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper

2. Garlic Herbed Beef Tenderloin

1 whole beef tenderloin, 4–6 pounds
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary and thyme, chopped
1 tablespoon kosher salt
1 teaspoon black pepper

3. Marinated Beef Tenderloin

1 whole beef tenderloin, 4–6 pounds
1/3 cup olive oil
1/3 cup soy sauce
1/4 cup red wine or balsamic vinegar
3 cloves garlic, minced
1 teaspoon black pepper

Marinate the meat at least 4 hours or overnight in the fridge, then pat dry before roasting.

Core cooking method (for any flavor)

Heat the oven to 450°F. Line a roasting pan with foil.
Pat tenderloin dry. For the plain roast, rub with oil, salt, and pepper. For the garlic herb version, mix oil, garlic, herbs, salt, and pepper, then rub it on. For the marinated version, remove from marinade, pat dry, and add a light sprinkle of salt and pepper.
Place on a rack in the pan. Roast at 450°F for 15 minutes, then reduce heat to 350°F.
Continue roasting until the thickest part reaches 125°F for medium-rare or 135°F for medium, about 25–35 minutes total for a 4–5 pound roast.
Rest 20 minutes, then slice into 1/2-inch thick medallions for a buffet.

Beef Wellington and Beef Bolognese with Linguine

Here you get a fancy beef option and a very budget-friendly one. The pasta dish is perfect if you want to stretch a small amount of meat across many plates.

Simple Beef Wellington

Ingredients

1 center-cut beef tenderloin, 2–2 1/2 pounds, trimmed
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
8 ounces mushrooms, very finely chopped
1 small onion or 2 shallots, minced
2 cloves garlic, minced
1 teaspoon fresh thyme or 1/2 teaspoon dried
8–10 slices thin prosciutto or deli ham
1 sheet puff pastry, thawed
1 egg, beaten with 1 tablespoon water

Directions

Heat the oven to 400°F.
Pat beef dry, season with salt and pepper. Sear in hot oil in a skillet for 2–3 minutes per side until browned. Cool completely.
In the same pan, melt butter. Cook mushrooms, onion, and garlic with thyme and a pinch of salt until dry and browned. Cool.
On a piece of plastic wrap, lay prosciutto slices in a rectangle. Spread mushroom mix over the prosciutto.
Place cooled beef on top and roll up tightly using the plastic wrap. Chill 20–30 minutes.
Roll puff pastry into a rectangle. Unwrap beef and place on the pastry. Wrap the pastry around the beef, seal edges, and trim excess.
Place seam-side down on a lined baking sheet. Brush with egg wash.
Bake 25–35 minutes, until pastry is golden and beef reaches about 120–125°F inside. Rest 15 minutes, then slice.

Beef Bolognese with Linguine

This is a great low-cost main that still feels cozy and hearty.

Ingredients (serves about 10–12)

2 pounds ground beef (or half beef, half ground turkey)
2 tablespoons olive oil
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 cup milk or unsweetened almond milk
1 cup beef broth or water
2 teaspoons Italian seasoning
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 pounds linguine, cooked according to package directions

Directions

Heat oil in a large pot. Add onion, carrots, and celery. Cook until softened.
Add garlic and cook 1 minute.
Add ground beef. Cook until browned, breaking it into small pieces as it cooks. Drain extra fat if needed.
Stir in crushed tomatoes, tomato sauce, milk, broth, Italian seasoning, salt, and pepper.
Simmer on low for at least 30–40 minutes, stirring from time to time. The longer it cooks, the richer the flavor.
Taste and adjust seasoning. Toss with cooked linguine or serve sauce on the side for people to add themselves.

Budget tip: For 40–50 people, 6–8 pounds of pasta with 6–8 pounds of sauce can serve a big crowd, especially when served with salad and bread.

Cocoa Spiced Salmon and Lemon Herbed Salmon

Sheet pan salmon is perfect when you want a lighter main that still feels special. These dishes could be part of a seafood platter for variety alongside the meats. Both recipes use skin-on fillets, which stay moist and are easier to handle.

Serving guide: Plan 4–5 ounces cooked salmon per person. For 40–50 guests with other meats, 10–12 pounds of salmon total is usually enough.

Cocoa Spiced Salmon

Ingredients

3 pounds salmon fillets, skin-on, cut into portions or left in large pieces
2 tablespoons olive oil
2 teaspoons unsweetened cocoa powder
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon brown sugar or granular sweetener
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

Heat the oven to 400°F. Line a large sheet pan with parchment.
Place salmon skin-side down on the pan. Pat dry and brush with oil.
Mix cocoa, smoked paprika, chili powder, brown sugar, salt, and pepper. Sprinkle mixture evenly over the salmon.
Bake 10–14 minutes, depending on thickness, until the fish flakes easily but is still moist. Internal temperature should be about 125–130°F.
Let rest 5 minutes before serving.

Lemon Herbed Salmon

Ingredients

3 pounds salmon fillets, skin-on
3 tablespoons olive oil
2 lemons, 1 zested and juiced, 1 sliced
2 tablespoons fresh parsley and dill, chopped (or 2 teaspoons dried mixed herbs)
1 1/2 teaspoons kosher salt
1 teaspoon black pepper

Directions

Heat the oven to 400°F and line a sheet pan.
Place salmon skin-side down. Brush with olive oil.
In a small bowl, mix lemon zest, lemon juice, herbs, salt, and pepper. Spoon over the salmon.
Lay lemon slices on top.
Bake 10–14 minutes, until just cooked through.

Multi-pan tip: If you bake two sheet pans at once, rotate the pans halfway through and switch racks so the fish cooks evenly and does not dry out.

Roasted Sage Turkey, Honey-Glazed Turkey, Herb-Glazed Turkey, and Apple-Stuffed Turkey

These turkey recipes feed a lot of people for a low price. Once you know the basic roasting method, you can play with flavor. Pair any of these with cranberry sauce for a classic holiday touch.

Serving estimates

One 14–16 pound turkey feeds about 12–16 people.
For 40–50 people, plan on 3 medium turkeys, or 2 large ones plus another main meat.

Basic Turkey Roasting Method (for All Turkey Recipes)

Thawing: Thaw in the fridge, about 24 hours per 4–5 pounds. A 16-pound turkey needs 3–4 days.
Prep: Remove giblets and neck. Pat dry. Rub the skin with 2–3 tablespoons of oil or melted butter, and season the cavity and skin with salt and pepper.
Roasting time: Roast at 325°F, about 13–15 minutes per pound. A 16-pound turkey takes about 3 1/2–4 hours.
Temperature: The thickest part of the thigh and breast should reach 165°F. Let rest 20–30 minutes before carving.

Roasted Sage Turkey with Vegetable Gravy

Ingredients

1 whole turkey, 14–16 pounds
1/4 cup olive oil or melted butter
2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
1 tablespoon fresh thyme, chopped
2 teaspoons kosher salt
1 teaspoon black pepper
2 onions, quartered
3 carrots, chopped
3 celery stalks, chopped
3 cups low-sodium chicken broth

Directions

Place chopped vegetables in the bottom of the roasting pan. Pour in 2 cups broth.
Mix oil or butter with sage, thyme, salt, and pepper. Rub all over the turkey.
Place turkey on a rack over the vegetables and roast using the basic method above.
Add more broth as needed to keep some liquid in the pan.
For gravy, strain the pan drippings and whisk with a slurry of 2–3 tablespoons flour or cornstarch and water. Simmer until thick.

Honey-Glazed Turkey

Add sweetness in the last hour so it does not burn.

Glaze ingredients

1/2 cup honey
2 tablespoons Dijon mustard
2 tablespoons melted butter
1 tablespoon apple cider vinegar
1/2 teaspoon salt

Directions

Roast turkey using the basic method, without heavy herbs on the skin.
During the last 45–60 minutes, brush turkey with the honey glaze every 15 minutes.
Cover any parts that brown too quickly with foil.

Herb-Glazed Turkey

Use herbs and a bit of citrus for a simple flavor.

Glaze ingredients

1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme or rosemary, chopped
1 teaspoon garlic powder
1 teaspoon salt

Brush this over the turkey at the start of roasting and again halfway through.

Apple-Stuffed Turkey

Stuffing the cavity lightly with apples and aromatics adds moisture and a gentle sweetness.

Stuffing ingredients (for the cavity, not a bread stuffing)

2 apples, cored and quartered
1 onion, quartered
2 celery stalks, cut in chunks
2 sprigs fresh thyme or rosemary
2 cloves garlic, smashed

Stuff the turkey loosely so air can still flow. Roast using the basic times and temperatures.

Cranberry-Orange Roast Ducklings, Duck with Orange Hazelnut Stuffing, and Glazed Cornish Hens

Duck and Cornish hens feel special and work well if you want to feed a smaller subgroup or offer a “fancy” option on the side.

Portion guide

Ducklings: 1 duckling serves 2–3 people.
Cornish hens: 1 hen per adult, 1 hen for 2 kids.

Cranberry-Orange Roast Ducklings

Ingredients

2 ducklings, 4–5 pounds each
2 teaspoons kosher salt
1 teaspoon black pepper
1 orange, halved
1 cup cranberry sauce (canned or homemade)
1/4 cup orange juice
2 tablespoons honey

Directions

Heat the oven to 375°F. Pat ducklings dry and prick the skin all over with a sharp knife, avoiding the meat. This helps the fat render.
Rub with salt and pepper. Place half an orange in each cavity.
Place ducks on a rack in a roasting pan. Roast for 1 1/2–2 hours, pouring off excess fat from time to time.
Mix cranberry sauce, orange juice, and honey in a small saucepan and warm until smooth.
During the last 20–30 minutes, brush ducks with cranberry-orange glaze every 10 minutes.
Duck is safe at 165°F in the thickest part of the thigh. Rest 15 minutes before carving.

Duck with Orange Hazelnut Stuffing

Use the same basic duck roasting steps, but stuff with a simple orange-hazelnut bread mixture.

Stuffing ingredients

4 cups cubed day-old bread
1/2 cup chopped toasted hazelnuts
Zest of 1 orange
1/4 cup orange juice
2 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon pepper

Toss stuffing ingredients together and loosely fill the duck cavity. Roast at 375°F until the duck and stuffing both reach 165°F.

Glazed Cornish Hens

Ingredients

6 Cornish hens, 1 to 1 1/2 pounds each
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
1/3 cup apricot jam or orange marmalade
2 tablespoons soy sauce
1 tablespoon Dijon mustard

Directions

Heat the oven to 400°F. Pat hens dry and rub with oil, salt, pepper, and thyme.
Place on a large roasting pan, breast-side up.
Roast for 30 minutes.
Mix jam, soy sauce, and mustard. Brush hens generously with glaze.
Roast another 15–20 minutes, until hens reach 165°F in the thickest part of the thigh.
Rest 10 minutes before serving. For a buffet, you can cut each hen in half to stretch portions.

Italian Pork Loin, Holiday Crown Pork Roast, and Pressure-Cooker Mushroom Pork Ragout

Pork is one of the best values for feeding a crowd. It is flavorful, flexible, and works well in both roasts and saucy dishes. Short ribs make another great meaty main alternative here.

Italian Pork Loin

This is simple, affordable, and easy to slice thin for a buffet.

Ingredients

1 boneless pork loin roast, 4–5 pounds
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons dried Italian seasoning
1/2 cup white wine or chicken broth

Directions

Heat the oven to 375°F. Place pork loin in a roasting pan.
Mix oil, salt, pepper, garlic powder, and Italian seasoning. Rub over the roast.
Pour wine or broth into the pan.
Roast about 20 minutes per pound, until the internal temperature reaches 145°F.
Rest 15 minutes, then slice thinly. Serve with the pan juices.

Holiday Crown Pork Roast (Reference)

Use the crown pork roast recipe above in this section if you want both a boneless and bone-in option. It is a great centerpiece when someone wants to bring a “showstopper” pork dish.

Pressure-Cooker Mushroom Pork Ragout

This is perfect when oven space is limited. You can scale it up and keep it warm in a slow cooker.

Ingredients

3 pounds pork shoulder or pork butt, cut in large chunks
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
16 ounces mushrooms, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon smoked paprika (optional)
1 cup chicken broth
1 can (14.5 ounces) diced tomatoes, undrained

Directions (pressure cooker)

Set the cooker to sauté. Heat oil and brown pork chunks on all sides. Remove to a plate.
Add onion and mushrooms to the pot. Cook until softened and most of the liquid has cooked off.
Stir in garlic, salt, pepper, thyme, and paprika.
Return pork to the pot. Add broth and tomatoes.
Lock the lid and cook on high pressure for 45 minutes. Let pressure release naturally for 10–15 minutes.
Shred pork with two forks and mix into the mushroom sauce. Taste and adjust seasoning.

Serve this ragout over mashed potatoes, rice, polenta, or pasta. It stretches a cheap cut of meat into a rich, crowd-pleasing main, while your oven stays free for hams, turkeys, and roasts.

Hearty Christmas Side Dishes That Feed a Crowd on a Budget

Big pans of cozy side dishes are your best friend when you are feeding 40-50 people. Potatoes, greens, roasted potatoes, and roasted veggies stretch pricey meats, use simple ingredients, and stay friendly for picky eaters.

These recipes are designed for 9×13-inch pans, large skillets, or big sheet pans, so they are easy for each family to prep at home and bring hot or ready to reheat.

Most of these will feed about 10–14 people per pan, depending on what else is on the table. For a full crowd, plan on 3–4 pans total per side type, split between several families.

Garlic Mashed Potatoes, Granny’s Apple Scalloped Potatoes, and Twice-Baked Potato Casserole

Warm potato dishes, including comforting casserole dishes, are often the first pans to empty. These three recipes cover creamy, sweet-savory, and cheesy, so you can pick what fits your crew.

Garlic Mashed Potatoes (Simple and Creamy)

Best for: Newer cooks, low effort, very budget friendly
Pan size: 9×13-inch or large Dutch oven
Serves: 12–14 as a side

Ingredients

5 pounds russet or Yukon gold potatoes, peeled and cut in chunks
4–6 cloves garlic, peeled (use fewer if your crowd prefers mild)
1 1/2 teaspoons salt, plus more to taste
1 cup milk or half-and-half, warmed
1/2–3/4 cup butter, cut in pieces
1/2 teaspoon black pepper
Optional garnish: chopped parsley or chives

Directions

Place potatoes and whole garlic cloves in a large pot and cover with cold water by about 1 inch. Add 1 1/2 teaspoons salt.
Bring to a boil, then simmer 15–20 minutes until potatoes are very tender.
Drain well, then return potatoes and garlic to the hot pot. Let steam off for 2–3 minutes.
Add butter and mash until mostly smooth.
Pour in warm milk a bit at a time, stirring, until you reach your desired creaminess.
Season with pepper and more salt to taste.
For a buffet, spread into a buttered 9×13-inch pan, dot with a little extra butter, and keep warm in a 250°F oven for up to 45 minutes.

Budget tip: Use whole milk instead of cream and buy potatoes in a 10-pound bag. Double the recipe to fill two 9×13 pans and feed about 25 people.

Granny’s Apple Scalloped Potatoes

Thin layers of potatoes and apples in a light cream sauce feel special but still use very simple ingredients.

Best for: Slightly more experienced cooks, make-ahead friendly
Pan size: 9×13-inch baking dish
Serves: 10–12 as a side

Ingredients

3 pounds potatoes, thinly sliced (no need to peel if skins are thin)
3 firm apples (like Granny Smith or Honeycrisp), peeled and thinly sliced
1 medium onion, very thinly sliced
3 tablespoons butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme or sage
1 cup shredded cheddar or Swiss cheese (optional but tasty)

Directions

Heat the oven to 375°F. Grease a 9×13-inch baking dish.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes, stirring, until it smells nutty.
Slowly whisk in milk. Cook, stirring, until the sauce thickens and gently bubbles.
Stir in salt, pepper, and thyme or sage. Remove from heat.
Layer half the potatoes in the pan, then half the apples and onions. Pour over half the sauce. Repeat with remaining potatoes, apples, onions, and sauce.
If using cheese, sprinkle it evenly over the top.
Cover with foil and bake 45 minutes. Remove foil and bake 20–30 more minutes, until the top is golden and potatoes are tender when pierced.
Let rest 10–15 minutes before serving so the layers set.

Make-ahead: Assemble early in the day, cover, and refrigerate. Add 10–15 minutes to the bake time if going into the oven cold.

Twice-Baked Potato Casserole

This tastes like loaded baked potatoes but comes in one big scoopable pan.

Best for: Hungry teens, hearty eaters, potluck-style buffets
Pan size: 9×13-inch casserole
Serves: 12–14 as a side

Ingredients

5 pounds russet potatoes, scrubbed
8 ounces cream cheese, softened
1 cup sour cream or plain Greek yogurt
1/2 cup butter, melted
2 cups shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled (or use bacon bits)
4 green onions, sliced
1 1/2 teaspoons salt
1 teaspoon black pepper

Directions

Heat the oven to 400°F. Pierce potatoes with a fork and place directly on the oven rack or on a sheet pan.
Bake 50–60 minutes, until tender when squeezed. Let cool until you can handle them.
Reduce oven heat to 350°F.
Cut each potato in half and scoop the insides into a large bowl. Discard skins or save for snacks.
Add cream cheese, sour cream, melted butter, salt, and pepper. Mash until mostly smooth.
Stir in 1 1/2 cups cheddar, half the bacon, and half the green onions.
Spread mixture into a greased 9×13-inch pan. Top with remaining cheese and bacon.
Bake at 350°F for 25–30 minutes, until hot and bubbly. Sprinkle with remaining green onions before serving.

Serving for a crowd: One pan with hearty sides and other mains feeds 12–14 people. For 40–50, plan on 3–4 pans total, shared between a few families.

Sweet Potatoes with Marshmallows, Sweet Potato Pilaf, and Triple Mash with Horseradish Bread Crumbs

Sweet potatoes hit that sweet-savory note without a lot of fuss. These three recipes, featuring easy casserole dishes, range from classic to a bit more grown-up, and all share similar oven temps so families can bake several dishes together.

Sweet Potatoes with Marshmallows

Oven temp: 350°F (shares well with many other casseroles)
Pan size: 9×13-inch
Serves: 12–14

Ingredients

5 pounds sweet potatoes, peeled and cut in chunks
1/2 cup butter, melted
1/2 cup milk
1//3–1/2 cup brown sugar, to taste
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
3–4 cups mini marshmallows

Directions

Heat the oven to 350°F. Grease a 9×13-inch baking dish.
Boil sweet potato chunks in salted water until very tender, about 15–20 minutes. Drain well.
Mash with butter, milk, brown sugar, vanilla, cinnamon, and salt until smooth and creamy.
Spread into the prepared pan. Top with an even layer of mini marshmallows.
Bake 20–25 minutes, until the potatoes are hot and the marshmallows are golden.

Lower sugar option: Use half the brown sugar and cover only half the pan with marshmallows so guests can choose.

Sweet Potato Pilaf

This dish uses sweet potato cubes mixed with rice for a cheap, filling side that still feels special.

Oven temp: 350°F or stovetop only
Pan size: 9×13-inch or large Dutch oven
Serves: 12–16

Ingredients

2 cups long-grain rice
3 tablespoons oil or butter
1 onion, finely chopped
2 cloves garlic, minced
3 cups peeled sweet potato, cut in 1/2-inch cubes
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
Optional: 1/2 cup dried cranberries or raisins, 1/2 cup chopped nuts

Directions (oven method)

Heat the oven to 350°F. Grease a 9×13-inch pan.
In a large skillet, warm oil or butter. Sauté onion until soft, then add garlic and cook 1 minute.
Stir in rice and sweet potato cubes. Cook 2–3 minutes, stirring, to coat in fat.
Transfer mixture to the baking dish. Pour in broth, salt, pepper, and thyme. Stir gently.
Cover tightly with foil and bake 35–40 minutes, until rice and sweet potatoes are tender and liquid is absorbed.
Fluff with a fork. Stir in dried fruit and nuts if using.

Budget tip: Rice stretches the sweet potatoes, so one pan feeds more people than a straight sweet potato bake.

Triple Mash with Horseradish Bread Crumbs

A mix of three root vegetables gives big flavor without expensive ingredients.

Oven temp: 375°F (can bake alongside dishes at 350°F by adding 5–10 minutes)
Pan size: 9×13-inch
Serves: 12–14

Ingredients

For the mash:

2 pounds potatoes, peeled and chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 pound parsnips or carrots, peeled and chopped
1 1/2 teaspoons salt, plus more to taste
1/2 cup milk
1/3 cup butter
1/4 cup sour cream or Greek yogurt
1/2 teaspoon black pepper

For the horseradish crumbs:

1 1/2 cups fresh bread crumbs or panko
3 tablespoons butter, melted
2–3 tablespoons prepared horseradish (start with 2, add more if your crowd likes heat)
Pinch of salt

Directions

Heat the oven to 375°F. Grease a 9×13-inch pan.
Place potatoes, sweet potatoes, and parsnips in a large pot. Cover with water, add 1 1/2 teaspoons salt, and simmer 20–25 minutes until very tender.
Drain well and return to the pot. Add milk, butter, sour cream, and pepper. Mash until smooth and well combined. Adjust salt.
Spread mash into the baking dish.
In a bowl, mix bread crumbs with melted butter, horseradish, and a pinch of salt. Sprinkle evenly over the top.
Bake 20–25 minutes, until hot and the topping is golden and crisp.

Oven sharing tip: If you need everything at 350°F, bake this casserole a bit longer, about 30–35 minutes, until heated through.

Creamed Spinach and Crunchy Spinach Casserole

Spinach might not sound exciting, but when it is creamy or topped with something crunchy it turns into comfort food. Frozen spinach keeps this affordable and cuts prep time.

Stovetop Creamed Spinach

Best for: Last-minute cooks, stovetop space, low-carb eaters
Serves: About 12 as a side

Ingredients

4 packages frozen chopped spinach (10 ounces each), thawed
3 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, minced
3 tablespoons flour
2 1/2 cups milk or half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg (optional but classic)
1/2 cup grated Parmesan cheese

Directions

Thaw spinach and squeeze it very dry by hand or in a clean towel. This step keeps the dish from turning watery.
In a large skillet or pot, melt butter. Sauté onion until soft, then add garlic and cook 1 minute.
Stir in flour and cook 1–2 minutes, stirring.
Slowly whisk in milk and cook until thick and gently bubbling.
Add spinach, salt, pepper, and nutmeg. Stir and cook 5–7 minutes, until heated through and creamy.
Stir in Parmesan and taste for seasoning.

Serve-as-is: Transfer to a warm serving dish, or pour into a small buttered casserole and hold in a 250°F oven for up to 30 minutes.

Crunchy Spinach Casserole

This starts with basic creamed spinach, then gets a crunchy top so it feels more festive on a buffet table.

Pan size: 9×13-inch
Serves: 12–14

Ingredients

4 packages frozen chopped spinach (10 ounces each), thawed and squeezed very dry
1 medium onion, finely chopped
3 tablespoons butter
3 cloves garlic, minced
8 ounces cream cheese, softened
1 cup sour cream or Greek yogurt
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded mozzarella or cheddar

For the topping:

1 1/2 cups crushed crackers, bread crumbs, or fried onions
3 tablespoons melted butter

Directions

Heat the oven to 350°F. Grease a 9×13-inch pan.
In a skillet, melt butter and sauté onion until soft. Add garlic and cook 1 minute.
In a large bowl, mix cream cheese, sour cream, salt, and pepper until smooth.
Stir in spinach, cooked onions and garlic, and shredded cheese until evenly combined.
Spread mixture into the baking dish.
In a small bowl, combine crumbs or fried onions with melted butter. Sprinkle evenly on top.
Bake 25–30 minutes, until hot and the topping is golden.

Money saver: Frozen spinach is usually far cheaper than fresh, especially for large batches. Just remember to squeeze out as much liquid as you can.

Green Bean Casserole, Green Bean Artichoke Casserole, Elegant Green Beans, and Bacon-Wrapped Green Beans

Green beans give you a reliable, familiar veggie on the table. Here are four versions, from classic creamy casserole dishes to fancy bacon bundles.

Classic Green Bean Casserole

Best for: New cooks, very forgiving, prep-ahead
Pan size: 9×13-inch
Serves: 12–14

Ingredients

3 cans cut green beans (14.5 ounces each), drained, or 2 1/2 pounds frozen green beans, thawed and drained
2 cans condensed cream of mushroom soup (10.5 ounces each)
3/4 cup milk
1 teaspoon soy sauce (optional, for flavor)
1/2 teaspoon black pepper
1 1/2 cups fried onions, divided

Directions

Heat the oven to 350°F. Grease a 9×13-inch pan.
In a large bowl, mix soup, milk, soy sauce, and pepper.
Stir in green beans and 3/4 cup fried onions.
Spread in the pan and bake 25 minutes.
Top with remaining fried onions and bake 5–10 more minutes, until bubbly and golden.

Make-ahead: Assemble without the final onion topping. Cover and refrigerate up to 24 hours. Bake a bit longer, then add onions at the end.

Flavor twist: Swap for broccoli cheese as another crowd-pleasing option.

Green Bean Artichoke Casserole

Artichokes add flavor and texture without a lot of cost if you buy jars on sale.

Pan size: 9×13-inch
Serves: 12–14

Ingredients

2 pounds frozen green beans, thawed and drained well
2 cans artichoke hearts (14 ounces each), drained and roughly chopped
1 cup mayonnaise or plain Greek yogurt
1 cup shredded Parmesan or Italian blend cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup seasoned bread crumbs

Directions

Heat the oven to 350°F. Grease a 9×13-inch pan.
In a large bowl, stir together mayo or yogurt, cheese, garlic powder, salt, and pepper.
Add green beans and artichokes. Mix gently to coat.
Spread mixture in the baking dish and sprinkle bread crumbs evenly over the top.
Bake 30–35 minutes, until hot and the top is browned.

Elegant Green Beans (Sautéed or Roasted)

This is a simple, clean option that works well for low-carb and lighter eaters.

Serves: 10–12 per 2 pounds beans

Ingredients

2 pounds fresh green beans, trimmed, or high-quality frozen whole beans
2–3 tablespoons olive oil or butter
3–4 cloves garlic, sliced or minced
1 teaspoon salt
1/2 teaspoon black pepper
Optional: lemon zest, sliced almonds, or grated Parmesan

Sautéed method

Blanch fresh beans in boiling salted water 3–4 minutes, then drain. Skip this step if using frozen.
In a large skillet, heat oil or butter. Add garlic and cook just until fragrant.
Add beans, salt, and pepper. Toss and cook 5–7 minutes, until tender-crisp.
Finish with lemon zest, almonds, or a sprinkle of Parmesan if you like.

Roasted method

Heat the oven to 425°F.
Toss beans with oil, garlic, salt, and pepper on a sheet pan.
Roast 12–15 minutes, stirring once, until lightly charred in spots.

Bacon-Wrapped Green Beans

Little bundles of beans wrapped in bacon look fancy but use cheap ingredients.

Best for: Smaller groups or as a special side on the buffet
Serves: About 12 (2 bundles per person)

Ingredients

2 pounds fresh green beans, trimmed
1 pound thin-cut bacon
1/4 cup brown sugar
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Directions

Heat the oven to 375°F. Line a sheet pan with foil and set a rack on top if you have one.
Blanch beans in boiling salted water 3 minutes, then drain and pat dry.
Gather 6–8 beans into small bundles.
Cut bacon slices in half. Wrap one half around each bundle and place seam-side down on the pan.
Mix brown sugar, melted butter, garlic powder, and pepper. Brush lightly over the bundles.
Bake 20–25 minutes, until bacon is crisp and beans are tender.

Prep tip: Wrap the bundles early in the day and refrigerate. Brush with the glaze and bake right before serving.

Holiday Brussels Sprouts, Roasted Brussels Sprouts with Pears, and Pomegranate-Hazelnut Roasted Brussels Sprouts

Brussels sprouts caramelize beautifully in a hot oven as part of tasty roasted vegetables. The key is high heat, dry sprouts, and enough space on the pan.

Holiday Brussels Sprouts (Simple Roasted)

Most budget friendly: Only uses oil and pantry seasonings
Pan size: Large sheet pan
Serves: 10–12

Ingredients

2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder or smoked paprika (optional)

Directions

Heat the oven to 425°F. Line a sheet pan with parchment for easy cleanup.
Rinse sprouts, then dry them very well with towels. Wet sprouts will steam instead of brown.
Toss with oil, salt, pepper, and seasoning if using. Spread in a single layer with cut sides down.
Roast 18–22 minutes, stirring once near the end, until tender with browned edges.

Tip: If the edges are browning fast but centers are not tender, lower the heat to 400°F and cook a few minutes longer.

Roasted Brussels Sprouts with Pears

Sweet pears soften the stronger flavor of sprouts and make this very holiday-friendly.

Pan size: Large sheet pan
Serves: 10–12

Ingredients

2 pounds Brussels sprouts, trimmed and halved
2 firm pears, cored and cut in wedges
3 tablespoons olive oil
1 tablespoon maple syrup or honey
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/4 teaspoon cinnamon

Directions

Heat the oven to 400°F.
Pat Brussels sprouts dry. Toss sprouts and pears with oil, maple syrup, salt, pepper, and cinnamon if using.
Spread on a sheet pan in a single layer.
Roast 20–25 minutes, turning once, until sprouts are caramelized and pears are tender and slightly golden.

Pomegranate-Hazelnut Roasted Brussels Sprouts

This version feels fancy but still uses basic ingredients, especially if you buy nuts on sale.

Pan size: Large sheet pan
Serves: 10–12

Ingredients

2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup toasted hazelnuts, roughly chopped
1/2 cup pomegranate seeds
2 tablespoons balsamic vinegar or pomegranate molasses

Directions

Heat the oven to 425°F.
Dry sprouts well and toss with oil, salt, and pepper. Place cut-side down on a sheet pan.
Roast 18–22 minutes, until tender and browned.
Transfer to a serving dish. Toss with balsamic, hazelnuts, and pomegranate seeds right before serving.

Budget note: If hazelnuts are pricey, swap in walnuts, almonds, or skip the nuts and just use pomegranate for color.

Parmesan Butternut Squash, Butternut Squash Custard, and Balsamic Purple Potatoes

These sides add bright color to the table and help plates look full and festive. Roasted vegetables like these shine alongside roasted potatoes.

Parmesan Butternut Squash

Pan size: Large sheet pan or 9×13-inch
Serves: 10–12

Ingredients

1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder or Italian seasoning
1/2 cup grated Parmesan cheese

Directions

Heat the oven to 400°F.
Toss squash cubes with oil, salt, pepper, and seasoning. Spread on a sheet pan in a single layer.
Roast 25–30 minutes, stirring once, until tender and browned at the edges.
Sprinkle Parmesan over the hot squash and toss lightly before serving.

Butternut Squash Custard

This gives you the flavor of pumpkin pie without crust. It works well for guests watching carbs or gluten.

Pan size: 9×13-inch
Serves: 12–14

Ingredients

4 cups cooked, mashed butternut squash (from about 1 large squash)
4 large eggs
1 1/2 cups milk or half-and-half
1/2 cup brown sugar or granular sweetener
1 teaspoon vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Directions

Heat the oven to 350°F. Grease a 9×13-inch baking dish.
In a large bowl, whisk eggs, milk, sugar, vanilla, spices, and salt until smooth.
Add mashed squash and whisk until fully combined.
Pour into the prepared dish.
Bake 35–45 minutes, until the center is set and a knife in the middle comes out mostly clean.
Serve warm or at room temperature.

Balsamic Purple Roasted Potatoes

Purple potatoes add a pop of color and pair well with rich meats.

Pan size: Large sheet pan
Serves: 10–12

Ingredients

3 pounds purple or mixed small potatoes, cut in chunks
3 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried

Directions

Heat the oven to 425°F.
Toss potatoes with oil, salt, and pepper. Spread on a sheet pan.
Roast 25–30 minutes, tossing once, until tender and browned.
Drizzle with balsamic vinegar and sprinkle with rosemary. Toss and serve.

Frugal tip: Buy whole squash and potatoes when they are on sale. They store well and give you a lot of volume for little money.

Chestnut Stuffing, Sausage Stuffing, and Sausage and Cornbread Dressing

Bread-based stuffings and dressings are some of the most filling dishes on a Christmas table. They are cheap to make and easy to scale for a crowd.

Quick note:

Stuffing usually means cooked inside the bird.
Dressing usually means baked in its own pan.

For food safety, if you stuff poultry, make sure the center of the stuffing reaches 165°F. It is safer and easier to bake large batches in pans instead.

Chestnut Stuffing

Chestnuts bring a classic holiday flavor, but this still starts with plain bread.

Pan size: 9×13-inch
Serves: 12–14

Ingredients

12 cups cubed day-old bread (about 1 1/2 French loaves or a big bakery loaf)
1 1/2 cups roasted chestnuts, chopped (jarred or vacuum-packed)
1 large onion, diced
3 celery stalks, diced
1/2 cup butter
2 teaspoons poultry seasoning or a mix of sage and thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
3–4 cups chicken or vegetable broth
2 eggs, beaten

Directions

Heat the oven to 350°F. Grease a 9×13-inch pan.
Spread bread cubes on a sheet pan and toast in the oven 10–15 minutes, until dry but not burned. Place in a large bowl with chestnuts.
In a skillet, melt butter. Cook onion and celery until soft.
Stir in poultry seasoning, salt, and pepper. Pour mixture over bread.
Add 3 cups broth and eggs. Toss gently. Add more broth as needed until the bread is moist but not soggy.
Spread into the pan, cover with foil, and bake 30 minutes. Remove foil and bake another 15–20 minutes, until the top is slightly crisp.

Sausage Stuffing

The sausage adds protein and flavor, so this feels hearty even with simple bread.

Pan size: 9×13-inch
Serves: 12–14

Ingredients

1 pound pork sausage (bulk or links with casings removed)
12 cups cubed day-old bread
1 large onion, diced
3 celery stalks, diced
1/4 cup butter or sausage drippings
2 teaspoons dried sage
1 teaspoon dried thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
3–4 cups chicken broth
2 eggs, beaten

Directions

Heat the oven to 350°F and grease a 9×13-inch pan.
Brown sausage in a large skillet, breaking it into small pieces. Remove with a slotted spoon and add to the bread cubes in a large bowl.
Use 1/4 cup of the sausage drippings or add butter to the skillet. Cook onion and celery until soft.
Stir in sage, thyme, salt, and pepper. Pour over the bread and sausage.
Add 3 cups broth and eggs, mixing gently. Add more broth if needed until the mixture is very moist.
Spread into the pan, cover with foil, and bake 30 minutes. Uncover and bake 15–20 minutes, until browned.

Sausage and Cornbread Dressing

Cornbread gives this dressing a slightly sweet edge that pairs well with turkey and ham.

Pan size: 9×13-inch
Serves: 12–14

Ingredients

8 cups crumbled cornbread (from a 9×13-inch pan of baked cornbread, cooled)
4 cups cubed sandwich bread or French bread
1 pound sausage, cooked and crumbled
1 large onion, diced
3 celery stalks, diced
1/4 cup butter
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1 teaspoon black pepper
4–5 cups chicken broth
3 eggs, beaten

Directions

Heat the oven to 350°F. Grease a 9×13-inch pan.
In a large bowl, combine cornbread, bread cubes, and cooked sausage.
In a skillet, melt butter and cook onion and celery until soft. Stir in poultry seasoning, salt, and pepper.
Pour vegetable mixture over the bread and sausage.
Add 4 cups broth and eggs. Gently fold until everything is moist. Add extra broth as needed, since cornbread absorbs a lot.
Spread into the pan. Cover and bake 35 minutes. Uncover and bake 15–20 minutes, until set and lightly browned.

Serving for a crowd: Each 9×13 pan of stuffing or dressing serves roughly 12–14. For 40–50 people, 3–4 pans shared between a few families is usually plenty, especially with other sides.

Vegetable Tian, Glazed Marsala Carrots with Hazelnuts, and Roasted Acorn Squash & Brussels Sprouts

These veggie-forward sides bring color and nutrition and look beautiful on a Christmas table.

Vegetable Tian

A tian is simply sliced vegetables layered in a pretty pattern and baked with a little cheese.

Pan size: 9×13-inch or large oval baking dish
Serves: 10–12

Ingredients

2 tablespoons olive oil, plus more for drizzling
1 medium onion, thinly sliced
3 cloves garlic, minced
2 medium potatoes, thinly sliced
2 small zucchini, thinly sliced
2 yellow squash, thinly sliced
3–4 Roma tomatoes, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning or thyme
1 cup shredded mozzarella or Parmesan

Directions

Heat the oven to 375°F. Grease your baking dish.
In a small skillet, sauté onion in 2 tablespoons oil until soft. Add garlic and cook 1 minute. Spread mixture over the bottom of the dish.
Arrange sliced potatoes, zucchini, yellow squash, and tomatoes upright in rows or circles, alternating vegetables for color.
Sprinkle with salt, pepper, and Italian seasoning. Drizzle with a little extra olive oil.
Cover with foil and bake 30–35 minutes. Remove foil, sprinkle with cheese, and bake another 15–20 minutes, until vegetables are tender and cheese is golden.

Make-ahead: Assemble up to the point of baking, cover, and refrigerate. Add 10–15 minutes to the covered bake time.

Glazed Marsala Carrots with Hazelnuts

Sweet carrots in a Marsala glaze, topped with nuts, feel holiday-ready without being heavy.

Pan size: Large skillet or medium casserole if finishing in the oven
Serves: 10–12

Ingredients

3 pounds carrots, peeled and cut into sticks or coins
3 tablespoons butter
1/2 cup Marsala wine
1/4 cup honey or brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup toasted hazelnuts or pecans, chopped

Directions

Steam or boil carrots in salted water until just tender, about 8–10 minutes. Drain.
In a large skillet, melt butter. Add Marsala and honey or brown sugar. Simmer 2–3 minutes until slightly thickened.
Add carrots, salt, and pepper. Toss and cook 5–7 minutes, until glazed and shiny.
Transfer to a serving dish and sprinkle with nuts.

Roasted Acorn Squash & Brussels Sprouts

This combines two sturdy vegetables that can roast on the same pan.

Pan size: Large sheet pan
Serves: 10–12

Ingredients

2 small acorn squash, seeded and cut into wedges
1 1/2 pounds Brussels sprouts, trimmed and halved
3–4 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons maple syrup or balsamic vinegar

Directions

Heat the oven to 425°F.
Toss squash wedges and Brussels sprouts with oil, salt, and pepper on a large sheet pan.
Spread in a single layer, placing squash skin-side down and Brussels cut-side down.
Roast 25–30 minutes, stirring once, until squash is tender and sprouts are caramelized.
Drizzle with maple syrup or balsamic right before serving and toss gently.

Warm Tasty Greens with Garlic, Holiday Herb-Cheese Rolls, and Dinner Rolls

You need something green and something bready on every Christmas plate. This trio gives you both, with options that are kind to the budget, including homemade dinner rolls or biscuits.

Warm Tasty Greens with Garlic

This can be made with kale, collards, or a mix of sturdy greens.

Serves: 10–12

Ingredients

2 pounds kale, collard greens, or mixed greens, stems removed and chopped
2–3 tablespoons olive oil
4–5 cloves garlic, sliced or minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1–2 tablespoons lemon juice or apple cider vinegar

Directions

Rinse greens well. If using kale or collards, blanch in boiling water 3–4 minutes, then drain. For tender greens, you can skip this step.
In a large pot or skillet, heat oil. Add garlic and cook briefly until fragrant.
Add greens, salt, pepper, and red pepper flakes if using. Cook, stirring, 5–10 minutes, until tender.
Finish with lemon juice or vinegar to brighten the flavor.

Basic Dinner Rolls

Homemade dinner rolls or biscuits are one of the cheapest ways to fill a crowd. This recipe makes about 24 rolls. Bake several pans at once for a big group.

Pan size: Two 9×13-inch pans or large baking sheets
Serves: 24 rolls

Ingredients

2 cups warm water (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons sugar or honey
1/4 cup oil or melted butter
2 teaspoons salt
5–6 cups all-purpose flour
Optional: extra butter for brushing tops

Directions

In a large bowl, combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
Stir in oil or melted butter and salt.
Add 3 cups flour and stir until smooth. Add more flour, 1/2 cup at a time, until a soft dough forms that is slightly sticky but pulls away from the bowl.
Knead on a floured surface for 6–8 minutes, or use a mixer with a dough hook, until smooth and elastic.
Place in a greased bowl, turn once to coat, and cover. Let rise in a warm place about 1 hour, until doubled.
Punch down dough and divide into 24 equal pieces. Shape into balls and place in greased pans.
Cover and let rise again 30–40 minutes, until puffy.
Heat the oven to 375°F. Bake 15–20 minutes, until golden on top.
Brush hot rolls with melted butter if you like.

Crowd note: For 40–50 people, 3–4 dozen rolls is usually plenty if there are other breads and sides. Multiple families can each bring a batch.

Holiday Herb-Cheese Rolls

These start with a similar dough but get filled with herbs and cheese for a richer roll.

Pan size: 9×13-inch pan or round cake pans
Makes: 18–24 rolls

Ingredients

1 batch basic roll dough (above)
1/4 cup softened butter
1 cup shredded cheese (cheddar, mozzarella, or Parmesan)
2 tablespoons finely chopped fresh herbs (parsley, rosemary, thyme) or 2 teaspoons dried Italian seasoning
1/2 teaspoon garlic powder

Directions

After the first rise of the basic dough, roll it out into a large rectangle, about 12×18 inches.
Spread softened butter over the dough.
In a small bowl, combine cheese, herbs, and garlic powder. Sprinkle evenly over the dough.
Starting from a long side, roll up into a log. Slice into 18–24 rolls.
Place rolls cut-side up in greased pans, leaving a little space between them.
Cover and let rise 30–40 minutes, until puffy.
Heat the oven to 375°F. Bake 18–22 minutes, until golden and cheese is melted.

Oven planning for breads: You can bake several pans of rolls at once at 375°F. Rotate the pans halfway through and switch racks so they brown evenly.

Budget tip: Flour, yeast, and oil are cheap ingredients, especially if bought in bulk. Baking rolls at home instead of buying bakery bread can cut your per-person cost down to just a few cents.

Salads and Lighter Dishes to Balance a Rich Christmas Menu

When the Christmas buffet is packed with roasts, potatoes, and gravy, a few fresh salads can save the day. They cut through the richness, help guests who want lighter options, and still feel festive and special. For a group of 40 to 50, you do not need a salad for every single person, but 2 to 4 big bowls or platters is usually just right.

A good rule of thumb: plan for 8 to 10 servings per salad recipe, then ask two families to each bring one salad. That gives you color, crunch, and freshness without blowing your budget or your prep time.

Pear and Gorgonzola Salad and Perfect Winter Salad

These two leafy salads look fancy on the buffet but rely on simple, easy-to-find ingredients. They work well with ham, turkey, beef, or pork, and you can adjust the cheese and nuts to fit sales or dietary needs.

Pear and Gorgonzola Salad

Greens

10 to 12 cups mixed greens or spring mix
A handful of baby spinach if you like a darker green

Fruit

4 ripe but firm pears, thinly sliced or diced

Cheese

1 to 1 1/2 cups crumbled Gorgonzola or blue cheese

Nuts

1 cup walnuts or pecans

Dressing (simple balsamic vinaigrette)

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or sugar-free sweetener
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Toast the nuts:
Place walnuts or pecans in a dry skillet over medium heat. Stir often for 4 to 6 minutes, until fragrant and lightly browned. Remove to a plate to cool so they do not burn.
Mix the dressing:
In a small bowl or jar, whisk or shake together oil, vinegar, mustard, honey, salt, and pepper until smooth and slightly thick.
Assemble for a crowd:
For 40 to 50 people, spread the greens on two large platters or shallow bowls. Tuck pear slices throughout the greens. Sprinkle Gorgonzola over the top, then add cooled toasted nuts.

When to dress the salad

Keep dressing in a jar next to the salad if people like to control portions.
If you prefer to dress it, gently toss the salad with dressing right before putting it on the table, about 5 to 10 minutes before serving. This keeps the greens from getting soggy and the pears from sliding to the bottom.

Perfect Winter Salad

This salad uses sturdy greens, citrus, and seeds. It holds up a bit longer on a buffet, which is handy when guests graze over several hours.

Greens

8 cups chopped romaine
4 cups shredded or thinly sliced kale or cabbage

Fruit

3 oranges or clementines, peeled and sliced into rounds or segments
1 pomegranate, seeds only (or 1 cup seeds from a container)

Cheese

1 to 1 1/2 cups crumbled feta or goat cheese

Nuts or seeds

3/4 cup toasted sunflower seeds or pumpkin seeds (pepitas)

Dressing (citrus-honey vinaigrette)

1/2 cup olive oil
1/4 cup orange juice (fresh or from a carton)
2 tablespoons apple cider vinegar
1 tablespoon honey or sugar-free sweetener
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Toast the seeds:
Warm a dry skillet over medium heat. Add sunflower seeds or pumpkin seeds and toast for 3 to 5 minutes, stirring, until just golden and fragrant. Cool on a plate.
Make the dressing:
Whisk oil, orange juice, vinegar, honey, mustard, salt, and pepper in a bowl until blended.
Assemble for a crowd:
On two large platters, spread a mix of romaine and kale or cabbage. Scatter citrus slices and pomegranate seeds over the greens. Sprinkle with feta and toasted seeds.

Serving tips

Sturdy greens handle dressing a little better than spring mix. You can lightly dress the kale and cabbage portion up to 20 minutes before serving, then layer the citrus and cheese on top.
For the lowest risk of soggy salad, keep dressing on the side and let guests drizzle their own.

Roasted Apple Salad with Spicy Maple-Cider Vinaigrette and Merry Berry Salad

Fruit-forward salads feel special and can double as a light dessert for anyone watching sugar or carbs. These two bring color to the buffet without much effort.

Roasted Apple Salad with Spicy Maple-Cider Vinaigrette

Roasting the apples concentrates their sweetness and pairs well with warm spices and a tiny kick of heat.

Greens

10 to 12 cups mixed greens, spinach, or a blend

Roasted apples

6 apples, any firm kind, cut into wedges
2 tablespoons oil
1 teaspoon cinnamon
1 tablespoon brown sugar or sugar-free brown sweetener
Pinch of salt

Add-ins

1 cup chopped toasted pecans or almonds
1 cup crumbled goat cheese or feta (optional if you want to keep costs low)

Spicy maple-cider vinaigrette

1/2 cup olive oil
1/4 cup apple cider vinegar
2 to 3 tablespoons maple syrup or sugar-free maple syrup
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon red pepper flakes (start low, taste, and adjust)
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Roast the apples:
Heat oven to 400°F. Toss apple wedges with oil, cinnamon, brown sugar, and a pinch of salt. Spread on a parchment-lined sheet pan. Roast 12 to 15 minutes, until just tender and lightly caramelized. Cool completely so they do not wilt the greens.
Toast the nuts:
Toast pecans or almonds in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Transfer to a plate to cool.
Make the dressing:
Whisk oil, cider vinegar, maple syrup, mustard, red pepper flakes, salt, and pepper until emulsified.
Assemble for a crowd:
On two large platters, spread the greens. Top with cooled roasted apples, toasted nuts, and cheese if using.

Budget swaps

Use whatever apples are on sale: Gala, Fuji, Honeycrisp, or store brand.
Skip the cheese if you need to cut costs or keep it dairy free. The sweet-spicy dressing still makes the salad feel special.

Serving note: Keep roasted apples and nuts in separate containers until you arrive. Assemble and drizzle lightly with dressing just before serving so the greens hold their texture.

Merry Berry Salad

This salad looks bright and festive and works well beside heavy meats. It can be done with fresh or frozen berries, which keeps your budget in check.

Greens

10 to 12 cups baby spinach or spring mix

Fruit

2 to 3 cups mixed berries, such as strawberries, blueberries, raspberries, or blackberries
Or use thawed frozen berries, drained well, if fresh is expensive

Cheese (optional but tasty)

1 to 1 1/2 cups crumbled feta or shredded mozzarella

Nuts

3/4 cup sliced almonds or chopped walnuts, toasted

Simple berry-friendly dressing

1/2 cup olive oil
3 tablespoons red wine vinegar or apple cider vinegar
2 tablespoons honey or sugar-free sweetener
1 teaspoon Dijon mustard
Pinch of salt and pepper

Directions

Toast the nuts:
Place nuts in a dry skillet and toast over medium heat for 3 to 5 minutes, stirring often, until just golden. Cool completely.
Make the dressing:
Whisk together oil, vinegar, honey, mustard, salt, and pepper until smooth.
Prep the berries:
If using fresh, wash and dry gently. Slice strawberries if they are large. If using frozen, thaw and drain very well so excess liquid does not water down the salad.
Assemble for the buffet:
Lay spinach or spring mix on a large platter or in a wide bowl. Scatter berries on top, sprinkle with cheese and toasted nuts.

Budget swaps

Buy whatever berries are on sale or grab a large bag of frozen mixed berries at a warehouse store.
If nuts are pricey, use seeds instead or cut the amount in half.

Serving tip: Serve the dressing in a small pitcher on the side. Berries release juice, so dressing at the last minute keeps the greens crisp.

Cranberry Salad and Cranberry Ricotta Gnocchi with Brown Butter Sauce

Cranberries shout “Christmas” and fit well into both a sweet salad and a light, pasta-style main or side. One is very quick, the other is a fun project if you have extra hands in the kitchen.

Simple Cranberry Salad (Fast and Festive)

This is the easiest pick for a very busy family. It takes canned cranberry sauce and fresh fruit and turns it into a bright side that goes well with turkey or ham.

Ingredients

2 cans whole-berry cranberry sauce
2 cups grapes, halved, or 2 oranges, peeled and chopped
1 apple, diced small
1/2 cup chopped walnuts or pecans (optional)
1/4 cup orange juice
Pinch of cinnamon or nutmeg (optional)

Directions

In a large bowl, break up the cranberry sauce with a spoon.
Add grapes or oranges, diced apple, and nuts if using.
Pour in orange juice and sprinkle with a little cinnamon or nutmeg if you like spice.
Stir everything together until well mixed.
Chill at least 1 hour so the flavors blend.

For a crowd, double or triple this in a big bowl. It holds very well, so you can make it a day ahead and keep it in an airtight container in the fridge.

Cranberry Ricotta Gnocchi with Brown Butter Sauce

This dish feels fancy but uses simple, cheap ingredients. It works as a light vegetarian main or a special side. The cranberry adds color and a little tang.

Gnocchi ingredients

2 cups whole-milk ricotta, drained if very wet
2 large eggs
1 cup finely grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 cup very finely chopped fresh cranberries or 3/4 cup dried cranberries, chopped
1 1/2 to 2 cups all-purpose flour, plus more for dusting

Brown butter sauce

1 cup (2 sticks) butter
8 to 10 fresh sage leaves or 1 teaspoon dried sage
Salt and pepper to taste

Directions

Mix the gnocchi dough:
In a large bowl, stir together ricotta, eggs, Parmesan, salt, and pepper until smooth. Fold in chopped cranberries. Add 1 1/2 cups flour and mix gently. The dough should be soft but not sticky. Add a bit more flour if needed so you can handle it with lightly floured hands.
Shape the gnocchi (simple method):
Dust your counter with flour. Divide dough into 4 portions. Roll each into a rope about 3/4 inch thick. Cut into small pillow shapes, about 1 inch long. No need to press with a fork unless you want to.
Cook the gnocchi:
Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches. When they float to the top, cook 1 to 2 more minutes, then remove with a slotted spoon to a lightly oiled tray so they do not stick.
Make the brown butter sauce:
In a large skillet, melt butter over medium heat. Add sage. Let it bubble and cook, swirling the pan, until the butter turns golden and smells nutty. Turn off the heat and season with a pinch of salt and pepper.
Finish the dish:
Add cooked gnocchi to the skillet with brown butter. Warm gently over low heat, tossing to coat.

Make-ahead and freezing tips

Shape raw gnocchi and place them on a floured baking sheet in a single layer. Freeze until solid, then transfer to a bag.
Cook straight from frozen in boiling salted water. They will take a minute or two longer to float.
You can also cook them earlier in the day, toss with a little oil so they do not stick, and keep in the fridge. Reheat gently in brown butter just before serving.

For a large group, serve gnocchi in a wide shallow dish and use it as a special side rather than a full main, so you do not need huge amounts.

Broccoli Salad with Bacon and Honey-Mustard Brussels Sprouts Salad

These two salads are hearty, crunchy, and sturdy enough to sit out on a buffet for a while. They pair well with rich meats and are big hits with people who like classic church potluck flavors.

Broccoli Salad with Bacon

This is a crowd favorite and holds well in the fridge. It is easy to scale and uses affordable ingredients.

Ingredients

8 cups fresh broccoli florets, small bite-size pieces
1/2 red onion, very thinly sliced or finely chopped
1 cup shredded cheddar cheese
1/2 to 3/4 cup raisins or dried cranberries
8 slices bacon, cooked crisp and crumbled
1/2 cup sunflower seeds or chopped nuts (optional)

Dressing

1 cup mayonnaise or half mayo, half plain Greek yogurt
2 to 3 tablespoons sugar or sugar-free sweetener
2 tablespoons apple cider vinegar
Pinch of salt and pepper

Directions

In a large bowl, combine broccoli, red onion, cheese, raisins or dried cranberries, bacon, and seeds or nuts if using.
In a separate bowl, whisk together mayo, sweetener, vinegar, salt, and pepper until smooth.
Pour dressing over the broccoli mix and stir until everything is well coated.
Cover and refrigerate at least 1 hour before serving so the flavors blend.

Fridge and buffet tips

This salad can chill in the fridge for up to 24 hours before serving. In fact, a few hours makes it better.
On the buffet, it stays crisp for several hours because broccoli is firm and the dressing is creamy, not watery. Keep it in a cool spot or nestle the bowl in a pan of ice if the room is warm.

Honey-Mustard Brussels Sprouts Salad

You can use shaved raw Brussels sprouts for extra crunch or lightly roasted sprouts for a softer bite. Both options work well and stay sturdy.

Ingredients

2 pounds Brussels sprouts, trimmed
1/2 red onion, very thinly sliced
1/2 cup chopped toasted almonds or pecans
1/2 cup grated Parmesan or crumbled feta (optional)

Honey-mustard dressing

1/2 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons Dijon mustard
2 to 3 tablespoons honey or sugar-free sweetener
1/2 teaspoon salt
1/4 teaspoon black pepper

Shaved raw version

Use a sharp knife or food processor to very thinly slice the Brussels sprouts. You want small shreds, like slaw.
Place shaved sprouts and red onion in a large bowl.
Whisk together dressing ingredients until smooth.
Toss sprouts with dressing, then add nuts and cheese if using. Stir again.

Lightly roasted version

Heat oven to 400°F. Halve or thinly slice sprouts.
Toss with a tablespoon of oil and a pinch of salt. Roast 10 to 12 minutes, just until slightly tender with some browning.
Cool to room temperature. Toss with red onion, dressing, nuts, and cheese.

Chilling and crispness

This salad can be dressed and chilled for up to 6 to 8 hours before serving. The sprouts are sturdy, so they do not wilt as fast as lettuce.
For maximum crunch, you can toss in the nuts and cheese right before putting it on the table.

Both these salads are perfect “bring-a-salad” options for one of the families, since they can be made the night before and travel well.

Merry Berry Salad and Perfect Winter Salad as Make-Ahead Options

When oven space is tight and you want make-ahead dishes, salads that hold well are your best friends. From the recipes above, Merry Berry Salad and Perfect Winter Salad are the most make-ahead friendly, as long as you store each part correctly.

For both salads, wash and dry the greens completely. Extra water makes leaves wilt fast. Layer dry greens in large airtight containers, then cover with paper towels to absorb any moisture. Store in the fridge for up to 24 hours before serving.

Pack toppings in separate containers:

Berries or citrus segments in one container
Nuts or seeds (already toasted and cooled) in another
Cheese in a third

Keep dressings in jars with tight lids so you can shake and pour right before serving.

Once you arrive at the gathering, assemble the greens on your platters, scatter fruit, cheese, and nuts, then add dressing at the last minute or leave it on the side. This simple routine keeps salads crisp and bright (proper storage is key), even when the rest of the meal is rich and heavy.

Comforting Pasta, Rice, and One-Pan Mains to Stretch the Christmas Meal

Hearty carb-based mains are the secret to feed a crowd of 40-50 people without blowing your meat budget. Big pans of baked pasta, wild rice, and pork with fruit feel cozy, look generous on the buffet, and cost far less than extra roasts.

For a crowd this size, plan on 4-6 large 9×13-inch pans of pasta or grain-style mains total, divided among several families. Each pan usually feeds 10-12 people when you also serve salad, bread, and side dishes.

Four-Cheese Sausage Rigatoni, Five-Cheese Ziti al Forno, and Three-Cheese Meatball Mostaccioli

Pasta is one of the cheapest ways to fill plates and stomachs. These three baked dishes follow the same easy pattern: boil pasta, stir together a simple sauce, mix, top with cheese, and bake until bubbly.

For 40-50 people, plan on 4-5 pans total of baked pasta, split between families. Each recipe below makes one 9×13-inch pan.

Four-Cheese Sausage Rigatoni

Ingredients (1 pan, serves 10-12)

1 pound rigatoni
1 pound Italian sausage (mild or hot), casings removed if needed
1 jar (24-26 ounces) marinara sauce
1 can (15 ounces) tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more for pasta water
1/2 teaspoon black pepper
1 cup ricotta cheese
1 cup shredded mozzarella
1 cup shredded provolone
1/2 cup grated Parmesan

Directions

Heat oven to 375°F. Grease a 9×13-inch baking dish.
Cook rigatoni in salted water until just shy of al dente. Drain well.
While pasta cooks, brown sausage in a large skillet, breaking it into small pieces. Drain extra fat.
Add marinara, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the sausage. Simmer 5 to 10 minutes.
In a large bowl, combine cooked rigatoni and sausage sauce. Stir in ricotta, half the mozzarella, and half the provolone.
Spread mixture in the baking dish. Top with remaining mozzarella and provolone, then sprinkle Parmesan over the top.
Cover with foil and bake 20 minutes. Remove foil and bake another 10 to 15 minutes, until hot and bubbly with browned spots.
Let rest 10 minutes before serving so it holds together when scooped.

Crowd tip: For 40-50 people, 3 pans of this plus 2 pans of another pasta is usually plenty, especially with salad and bread.

Five-Cheese Ziti al Forno

Use whatever cheeses are on sale. The mix of creamy and sharp cheese makes this taste like restaurant food on a tight budget.

Ingredients (1 pan, serves 10-12)

1 pound ziti or penne
1 jar (24-26 ounces) marinara or tomato basil sauce
1 can (15 ounces) tomato sauce
1 cup ricotta cheese
1 cup cottage cheese or extra ricotta
1 1/2 cups shredded mozzarella
1 cup shredded provolone or Italian blend
1/2 cup grated Parmesan
1/2 cup crumbled feta or Romano (optional but tasty)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

Heat oven to 375°F. Grease a 9×13-inch pan.
Cook pasta in salted water until al dente. Drain.
In a large bowl, whisk together marinara, tomato sauce, Italian seasoning, garlic powder, salt, and pepper.
Stir in ricotta and cottage cheese until mostly smooth.
Add cooked pasta, 1 cup mozzarella, and 1/2 cup provolone. Toss to coat well.
Pour into the pan. Top with remaining mozzarella and provolone, then sprinkle Parmesan and feta or Romano if using.
Cover with foil and bake 20 to 25 minutes. Uncover and bake 10 to 15 minutes more, until cheese is browned in spots.
Rest 10 minutes before serving.

Make-ahead dishes: Assemble, cover tightly, and refrigerate up to 24 hours. Add about 10 extra minutes to the covered bake time if it starts cold.

Three-Cheese Meatball Mostaccioli

This one uses frozen meatballs to keep things simple and low stress.

Ingredients (1 pan, serves 10-12)

1 pound mostaccioli or penne
1 bag frozen fully cooked meatballs (24-32 ounces, small size)
1 jar (24-26 ounces) marinara sauce
1 can (15 ounces) tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup ricotta or cottage cheese
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan

Directions

Heat oven to 375°F. Grease a 9×13-inch baking dish.
Cook pasta in salted water until al dente. Drain.
In a large pot, stir together marinara, tomato sauce, Italian seasoning, onion powder, garlic powder, salt, and pepper.
Add frozen meatballs. Simmer 10 to 15 minutes, stirring now and then, until meatballs are heated through.
In a large bowl, combine pasta, meatball sauce, ricotta, and 1 cup mozzarella. Stir gently so meatballs stay mostly whole.
Pour mixture into the baking dish. Top with remaining mozzarella and Parmesan.
Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes, until bubbling and lightly browned.
Let rest before serving so the sauce thickens a bit.

Frugal note: Pasta, sauce, and cheese often go on sale in December. Stock up and you can feed a crowd for a few dollars per family. For a vegetarian main course suitable for guests avoiding meat, Cranberry Ricotta Gnocchi is a great option.

Manicotti Shells and Crab-Stuffed Manicotti

Manicotti looks fancy on the table but uses simple pantry and dairy items. It is perfect for families who like to prep earlier in the day, then bake right before leaving for the gathering.

Classic Cheese Manicotti (With Optional Meat)

Ingredients (1 pan, about 12 shells, serves 8-10)

12 manicotti shells
2 cups ricotta cheese
1 1/2 cups shredded mozzarella, divided
1/2 cup grated Parmesan
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups marinara sauce (about 1 1/2 jars)
Optional: 1/2 pound cooked ground beef or sausage, cooled

Directions

Heat oven to 375°F. Grease a 9×13-inch pan.
Boil manicotti shells in salted water until just tender. Stir gently so they do not tear. Drain and rinse with cool water so they are easier to handle. Lay on a tray so they do not stick.
In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper. Stir in cooked meat if using.
Spread 1 cup marinara sauce over the bottom of the pan.
Spoon cheese filling into a piping bag or a sturdy zip bag with the corner snipped, or use a small spoon. Fill each shell and place in the pan in a single layer.
Pour remaining sauce over the shells, covering them well. Sprinkle with the remaining mozzarella.
Cover with foil and bake 25 minutes. Remove foil and bake 10 to 15 minutes more, until hot and the cheese is melted and lightly browned.
Rest 10 minutes before serving so the filling sets.

Make-ahead: Assemble completely, cover tightly, and refrigerate for up to 24 hours. Bake covered a bit longer, about 30 minutes, before uncovering.

Crab-Stuffed Manicotti

This seafood version feels like a treat but still fits a frugal plan if you use canned or imitation crab mixed with a little real crab for flavor.

Ingredients (1 pan, about 12 shells, serves 8-10)

12 manicotti shells
12-16 ounces crab meat (mix of canned, imitation, or claw meat)
1 1/2 cups ricotta cheese
1/2 cup shredded mozzarella
1/2 cup grated Parmesan
1 egg
1 tablespoon lemon juice
1 teaspoon Old Bay or similar seafood seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 jar (15-16 ounces) Alfredo sauce or homemade white sauce
1/2 cup milk (to thin the sauce if very thick)
2 tablespoons chopped parsley (optional)

Directions

Heat oven to 375°F. Grease a 9×13-inch pan.
Boil manicotti shells in salted water until just tender. Drain, rinse with cool water, and lay out on a tray.
In a bowl, gently mix crab, ricotta, mozzarella, Parmesan, egg, lemon juice, Old Bay, garlic powder, and pepper. Do not overmix so the crab stays in small chunks.
Stir Alfredo sauce with milk to make it pourable. Spread about 1 cup in the bottom of the pan.
Fill shells with crab mixture using a spoon or bag and arrange in the pan.
Pour the rest of the sauce over the manicotti, coating them well. Sprinkle with a little extra Parmesan if you like.
Cover with foil and bake 25 to 30 minutes, until hot and bubbling at the edges.
Rest 10 minutes. Sprinkle with parsley before serving.

Serving idea: Pair either manicotti with a simple green salad and baskets of rolls or garlic bread. One family can bring the pasta while another brings salad and bread to round out the meal.

Pork Tenderloins with Wild Rice and Pork Tenderloin with Cranberry-Orange Relish

Pork tenderloin cooks quickly, tastes mild, and often goes on sale around the holidays. Grains and fruit help each pound of meat go much further, which is exactly what you want when feeding a crowd on a budget.

For 40-50 people with other mains on the table, you can plan on 1 1/2 to 2 ounces cooked pork per person if you serve hearty side dishes like wild rice. That often works out to 6-8 pork tenderloins total, divided among several families.

Pork Tenderloins with Wild Rice

Ingredients (serves about 10-12)

For the pork:

2 pork tenderloins (about 1 pound each)
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary

For the wild rice:

2 cups wild rice blend
4 1/2 cups chicken or vegetable broth
1 tablespoon butter or oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/2 cup dried cranberries and 1/2 cup chopped nuts

Directions

Heat oven to 400°F. Pat tenderloins dry and place on a lined baking sheet.
Rub pork with oil, then sprinkle with salt, pepper, garlic powder, and thyme.
Roast 18 to 22 minutes, until the center reaches 140 to 145°F. Let rest 10 to 15 minutes before slicing. This rest keeps it juicy.
While pork cooks, prepare wild rice. Rinse rice in a sieve.
In a large pot, sauté onion and celery in butter or oil until soft.
Add rice, broth, salt, and pepper. Bring to a boil, then cover and reduce heat to low.
Simmer 40 to 50 minutes, until rice is tender and liquid is absorbed. If using dried fruit or nuts, stir them in at the end.
Slice pork into thin medallions and serve over or alongside the wild rice.

Cooking tenderloin without drying it out: Use a thermometer, pull it at 140 to 145°F, then rest it. Overcooking is what dries pork out, not the cut itself.

Cooking wild rice for a crowd: One batch above fills a large pan and stretches the meat. For 40-50 people, multiple families can each bring a pot, or one family can double the recipe and bake in a deep 9×13-inch dish to reheat.

Pork Tenderloin with Cranberry-Orange Relish

This dish tastes like Christmas on a plate, with bright fruit and savory meat together.

Ingredients (serves about 10-12)

For the pork:

2 pork tenderloins (about 1 pound each)
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried sage or thyme
1 teaspoon garlic powder

For the cranberry-orange relish:

2 cups fresh or frozen cranberries
1 large orange, zested and juiced
1/2 cup sugar or sugar-free sweetener
1/4 cup water
1 small apple, peeled and finely diced
Pinch of cinnamon

Directions

Heat oven to 400°F. Season tenderloins with oil, salt, pepper, sage, and garlic powder. Place on a lined baking sheet.
Roast 18 to 22 minutes, until the center reaches 140 to 145°F. Rest for 10 to 15 minutes before slicing.
For relish, combine cranberries, orange zest, orange juice, sugar, water, apple, and cinnamon in a saucepan.
Bring to a gentle boil, then simmer 10 to 15 minutes, stirring often, until cranberries pop and mixture thickens. Cool to warm or room temperature.
Slice pork and spoon a little relish over the top on a platter. Serve extra relish in a small bowl on the side.

Budget note: Pork tenderloin is often cheaper than beef and sometimes even cheaper than turkey breast when on sale. Pair it with wild rice or other grain-style side dishes, and you can serve many people with only a few pounds of meat.

Sweet Potato Pilaf and Balsamic Purple Potatoes as Grain-Style Sides

If you want alternatives to plain rice or simple roasted potatoes, these two side dishes behave like grains on the plate. They stretch meat, look pretty in big pans, and stay budget friendly.

Each recipe fills one large 9×13-inch pan and serves 10-14 people as a side.

Sweet Potato Pilaf

Ingredients

2 cups long-grain rice
3 cups peeled sweet potato, cut in small cubes
3 tablespoons oil or butter
1 onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
Optional: 1/2 cup raisins or dried cranberries, 1/2 cup chopped nuts

Directions (stovetop or oven)

Heat oven to 350°F if using the oven method.
In a large pot or skillet, sauté onion in oil or butter until soft, then add garlic and cook 1 minute.
Stir in rice and sweet potato cubes. Cook 2 to 3 minutes, stirring, so everything is lightly toasted.
Add broth, salt, pepper, and thyme.
- For stovetop, cover, reduce heat to low, and simmer about 20 minutes, until rice and sweet potatoes are tender.
- For oven, transfer to a greased 9×13-inch pan, cover tightly with foil, and bake 30 to 35 minutes.
Fluff with a fork. Stir in dried fruit and nuts if using.

Balsamic Purple Potatoes

Ingredients

3 pounds purple or mixed small potatoes, cut into bite-size chunks
3 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried

Directions

Heat oven to 425°F.
Toss potatoes with oil, salt, and pepper on a large sheet pan. Spread in a single layer.
Roast 25 to 30 minutes, turning once, until tender and browned.
Drizzle with balsamic vinegar and sprinkle with rosemary. Toss and return to the oven for 3 to 5 minutes more.
Transfer to a deep serving pan for the buffet.

Both of these side dishes hold heat well, pair with turkey, ham, beef, or pork, and help you stretch more expensive mains without anyone feeling shortchanged.

Show-Stopping Christmas Dessert Recipes for a Big Family Potluck

For a Christmas potluck with 40 to 50 people, dessert is the centerpiece of the Christmas buffet where everyone gathers to linger and talk. You do not need fancy bakery items to make the table look amazing. Simple pies, cakes, cookies, and bars can look “wow” when you bake them in big batches and slice them neatly for sharing.

With more than 15 families, you can ask 4 to 6 families to bring dessert. If pies are the main sweet, plan on 1 small slice per person, since most people will also want a cookie or bar. That usually means 6 to 8 pies or dessert pans total, shared across the group.

Let’s walk through budget friendly, crowd pleasing dessert recipes that use basic tools and pantry ingredients.

Classic Holiday Pies: Apple Crisp, Cherry Pie, Pecan Pie, Chocolate Pecan Pie, Blueberry Pie, and Perfect Pumpkin Pie

These old-school pies and crisps feel like home and stretch your baking budget. Most use the same style crust and bake at a similar temperature, which makes pan planning simple.

For a standard 9-inch pie:

You get 8 generous slices or 10 smaller slices.
For 40 to 50 people, if pies are the main dessert, plan on 6 to 7 pies.
If there will also be cookies and bars, 4 to 5 pies are often enough.

To keep things simple, you can:

Use store-bought crusts.
Or mix a basic crust: 1 1/4 cups flour + 1/2 cup cold butter + 3 to 4 tablespoons ice water for each 9-inch pie.

Below are basic ingredients and steps for each dessert.

Easy Apple Crisp (No Pie Crust)

Apple crisp is a smart choice when you want that apple pie flavor without buying or making crust.

Ingredients (9×13-inch pan, about 15 servings)

8 to 9 cups peeled, sliced apples
3/4 cup sugar (white or brown)
1 1/2 teaspoons cinnamon
1 tablespoon lemon juice (optional)

For the crisp topping:

1 1/2 cups rolled oats
1 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup cold butter, cut in small cubes

Directions

Heat oven to 350°F. Grease a 9×13-inch pan.
Toss apples with sugar, cinnamon, and lemon juice. Spread in the pan.
In a bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter.
Use your fingers or a fork to rub the butter into the dry mix until it looks like chunky crumbs.
Sprinkle topping over apples in an even layer.
Bake 40 to 45 minutes, until the top is golden and the apples are soft when poked with a fork.

This pan gives more servings than a pie, so 2 pans of crisp can replace 3 pies for a crowd.

Cherry Pie (Using Store-Bought Crust)

Ingredients (1 pie, 8 to 10 slices)

2 refrigerated pie crusts (top and bottom)
2 cans cherry pie filling (about 21 ounces each)
1 teaspoon almond extract (optional, but tasty)
1 tablespoon sugar for sprinkling

Directions

Heat oven to 400°F.
Fit one crust into a 9-inch pie pan. Press lightly into the bottom and sides.
In a bowl, stir cherry filling with almond extract. Pour into crust.
Place the second crust on top. Trim and crimp edges with your fingers or a fork.
Cut a few small slits in the top so steam can escape. Sprinkle with sugar.
Bake 35 to 45 minutes, until the crust is golden and the filling bubbles at the edges.
Cool at least 2 hours before slicing.

Pecan Pie

Pecan pie feels rich, so smaller slices work fine. That helps stretch your dessert budget.

Ingredients (1 pie, 8 to 10 slices)

1 unbaked 9-inch pie crust
1 cup corn syrup (light or dark)
1 cup sugar
3 large eggs
2 tablespoons melted butter
1 teaspoon vanilla
1 1/2 cups pecan halves or pieces

Directions

Heat oven to 350°F.
In a bowl, whisk corn syrup, sugar, eggs, melted butter, and vanilla until smooth.
Stir in pecans.
Place crust in a pie pan. Pour filling into the crust.
Bake 50 to 60 minutes. The center should look set but still a bit soft. If the crust browns too fast, cover the edges with foil.
Cool at least 3 hours so the filling firms up for clean slices.

Chocolate Pecan Pie

Use the same base as pecan pie, with a simple chocolate twist.

Ingredients (1 pie)

1 unbaked 9-inch pie crust
1 cup corn syrup
1 cup sugar
3 large eggs
2 tablespoons melted butter
1 teaspoon vanilla
1 cup pecan halves or pieces
1/2 cup semi-sweet chocolate chips

Directions

Heat oven to 350°F.
Whisk corn syrup, sugar, eggs, butter, and vanilla until smooth.
Stir in pecans and chocolate chips.
Pour into the pie crust.
Bake 50 to 60 minutes, until the center is mostly set.
Cool completely before cutting.

One family can bring one regular pecan pie and one chocolate pecan pie and cover plenty of dessert space.

Blueberry Pie

You can use fresh or frozen berries. Frozen berries do not need to thaw first.

Ingredients (1 pie)

2 pie crusts (top and bottom)
4 cups blueberries
3/4 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon butter, in small bits

Directions

Heat oven to 400°F.
In a bowl, toss blueberries with sugar, cornstarch, lemon juice, and salt.
Place bottom crust in a 9-inch pan. Pour in the berry mix. Dot the top with butter bits.
Place the top crust over the berries. Seal and crimp the edges. Cut a few slits in the top.
Bake 40 to 50 minutes, until the crust is golden and the filling is bubbling.
Cool at least 3 hours so the juices thicken.

Perfect Pumpkin Pie

Pumpkin pie is cheap to make and easy to scale for a crowd.

Ingredients (1 pie)

1 unbaked 9-inch pie crust
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
2 large eggs
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt

Directions

Heat oven to 425°F.
In a large bowl, whisk pumpkin, evaporated milk, eggs, sugar, spices, and salt until smooth.
Place crust in a pie pan and set the pan on a baking sheet for easy moving.
Pour filling into the crust.
Bake at 425°F for 15 minutes. Lower the heat to 350°F and bake 30 to 40 minutes more. The center should be mostly set, with a tiny jiggle.
Cool at least 3 to 4 hours, then chill if you like it cold.

Planning pies for 40 to 50 people

Here is a simple guide if pies will be the main dessert:

DessertSize / PanSlices / ServingsGood amount for 40 to 50 people9-inch pies9-inch round8 to 10 slices6 to 7 pies totalApple crisp9x13-inch pan12 to 15 scoops2 pans = about 3 pies

Ask a few families to each bring 2 pies or 1 pie plus 1 crisp pan and you will have plenty.

Old-Fashioned Favorites: Grandma’s Lemon Meringue Pie, Old-Fashioned Coconut Cream Pie, and Tres Leches Cake

These desserts feel like something Grandma would set on the table after Sunday dinner. They take a bit more time but still use simple steps. The good news is that you can make most parts ahead and chill them.

Grandma’s Lemon Meringue Pie

This pie has three parts: a blind-baked crust, cooked lemon filling, and fluffy meringue.

Ingredients (1 pie)

For the crust:

1 unbaked 9-inch pie crust

For the lemon filling:

1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks (save whites for meringue)
1/3 cup lemon juice
2 tablespoons butter
1 tablespoon lemon zest (optional but good)

For the meringue:

3 egg whites
1/4 teaspoon cream of tartar or a pinch of salt
1/3 cup sugar

Directions

Blind-bake the crust
- Heat oven to 400°F.
- Place crust in a pie pan, prick the bottom with a fork, and line with parchment. Fill with dry beans or pie weights.
- Bake 12 to 15 minutes. Remove paper and weights. Bake 5 to 8 more minutes, until lightly golden. Cool a bit.
Cook the lemon filling
- In a saucepan, mix sugar, cornstarch, and salt.
- Slowly add water while whisking until smooth.
- Cook over medium heat, stirring, until thick and bubbling.
- In a bowl, beat egg yolks. Stir in a few spoonfuls of hot mixture to warm them. Then pour yolks back into the pan, stirring all the time.
- Cook 2 more minutes. Remove from heat, then stir in lemon juice, butter, and zest.
- Pour filling into the baked crust.
Make the meringue
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Add sugar a spoonful at a time, beating until shiny and stiff.
- Spread meringue over hot filling, sealing it to the crust edge so it does not pull away.
Bake the pie
- Bake at 350°F for 10 to 15 minutes, until the meringue is golden.
- Cool at room temperature for at least 3 hours. Do not cover while hot, or the meringue weeps.

Best served the same day. You can bake it in the morning and serve at night.

Old-Fashioned Coconut Cream Pie

This uses a blind-baked crust plus a cooked coconut custard.

Ingredients (1 pie)

For the crust:

1 unbaked 9-inch pie crust

For the coconut custard:

2 1/2 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 egg yolks
1 teaspoon vanilla
1 1/2 cups shredded sweetened coconut

For the topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/4 cup toasted coconut (optional)

Directions

Blind-bake the crust the same way as for lemon meringue, until golden and fully baked. Cool.
Cook the custard
- In a saucepan, whisk sugar, cornstarch, and salt.
- Slowly whisk in milk until smooth.
- Cook over medium heat, stirring all the time, until thick and bubbling.
- In a bowl, whisk egg yolks. Stir in some hot custard, then pour yolk mix back into the pan.
- Cook 1 to 2 minutes more. Remove from heat.
- Stir in vanilla and shredded coconut.
- Pour into cooled crust. Press a piece of plastic wrap lightly on the surface so it does not form a skin.
- Chill at least 4 hours or overnight.
Make the whipped cream topping
- Beat cream, powdered sugar, and vanilla until soft peaks form.
- Spread over chilled pie. Top with toasted coconut if you like.

This pie is great for potlucks because you can make it one day ahead and keep it chilled, covered, until serving.

Tres Leches Cake

Tres leches is a light sponge cake soaked in three kinds of milk. It bakes in a single pan and serves many people, so it is ideal for a crowd.

Ingredients (9×13-inch pan, 15 to 20 servings)

For the cake:

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar, divided
1/3 cup milk
1 teaspoon vanilla

For the milk soak:

1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1 cup whole milk or half-and-half

For the topping:

2 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla

Directions

Heat oven to 350°F. Grease a 9×13-inch pan.
In a bowl, mix flour, baking powder, and salt.
In another large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in 1/3 cup milk and vanilla.
Add flour mix to yolk mix and stir gently.
In a clean bowl, beat egg whites until soft peaks form. Slowly add remaining 1/4 cup sugar and beat until stiff.
Gently fold egg whites into the batter. Pour into the pan and smooth the top.
Bake 25 to 30 minutes, until a toothpick in the center comes out clean. Let the cake cool completely in the pan.
In a bowl, whisk evaporated milk, condensed milk, and regular milk.
Use a fork or skewer to poke lots of holes all over the cooled cake. Slowly pour milk mix over the cake, letting it soak in.
Cover the pan and chill at least 4 hours, or overnight.
Before serving, whip cream with sugar and vanilla until soft peaks form. Spread over the cold cake.

Cut the cake into small squares for the buffet. This one pan can cover dessert for 15 to 20 people, especially if there are other sweets.

Make-ahead notes

Lemon meringue: best the same day, can be baked in the morning.
Coconut cream: bake and fill one day ahead, add whipped cream topping the day of.
Tres leches: bake, soak, and chill the day before; top with whipped cream a few hours before serving.

Crowd-Pleasing Cakes and Brownies: One Bowl Chocolate Cake, Quick and Easy Brownies, and The Best Rolled Sugar Cookies

When you want low-stress desserts that still feel special (unlike more traditional options like Yule Log or Buche de Noel), basic cakes, brownies, and sugar cookies are your friends. They bake in simple pans, use basic tools, and slice or portion well.

One Bowl Chocolate Cake

This cake mixes in one bowl with a whisk. No mixer needed.

Ingredients (9×13-inch pan, 15 to 20 pieces)

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
2 teaspoons vanilla
1 cup hot water

Directions

Heat oven to 350°F. Grease a 9×13-inch pan.
In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Whisk until smooth.
Stir in hot water. The batter will be thin, which is fine.
Pour into the pan and bake 30 to 35 minutes, until a toothpick in the center comes out clean.
Cool in the pan. Dust with powdered sugar or spread with simple chocolate frosting if you like.

Cut into small squares so more people can grab a piece.

Quick and Easy Brownies

These brownies mix in one bowl and use cocoa powder.

Ingredients (9×13-inch pan)

1 cup melted butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup flour
3/4 cup cocoa powder
1/2 teaspoon salt
Optional: 1 cup chocolate chips or chopped nuts

Directions

Heat oven to 350°F. Grease a 9×13-inch pan.
In a bowl, mix melted butter and sugar until blended.
Add eggs and vanilla, stir until smooth.
Add flour, cocoa, and salt. Stir just until mixed.
Fold in chocolate chips or nuts if using.
Spread batter in the pan. Bake 25 to 30 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
Cool fully before cutting into bars.

The Best Rolled Sugar Cookies

These rolled sugar cookies are perfect Christmas cookies for kids to decorate at the gathering.

Ingredients (about 3 to 4 dozen cookies, depending on cutters)

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour

Directions

In a large bowl, beat butter and sugar until creamy. You can use a hand mixer or a sturdy spoon.
Add egg and vanilla and mix well.
Stir in baking powder and flour. The dough should be soft but not sticky. If it is very sticky, add 1 to 2 extra tablespoons of flour.
Divide dough in half. Flatten each half into a disk. Wrap and chill at least 1 hour. This makes rolling easier.
Heat oven to 350°F. Lightly flour your counter.
Roll dough to about 1/4 inch thick. Cut shapes with cookie cutters.
Place cookies on a lined or greased baking sheet.
Bake 8 to 10 minutes. The edges should look set but not brown.
Cool on a rack before decorating.

Simple decorating plan

Stir powdered sugar with a little milk and vanilla to make a simple glaze.
Set out bowls of sprinkles.
Let kids dip or spoon glaze on cookies and add sprinkles.

For the potluck, one family can bring pre-baked cookies and tubs of icing and sprinkles. Kids can decorate at a side table while adults talk.

Chewy Cookies and Bars: 3-Ingredient Peanut Butter Cookies, Best Big Fat Chewy Chocolate Chip Cookies, and The Original Fantasy Fudge

These sweets are fast, flexible, and easy for new bakers. They travel well and can be cut or portioned small so everyone gets a taste.

3-Ingredient Peanut Butter Cookies

You can mix these in 5 minutes, and they are naturally flourless.

Ingredients (about 24 cookies)

1 cup peanut butter
1 cup sugar
1 egg

Directions

Heat oven to 350°F. Line a baking sheet.
In a bowl, stir peanut butter, sugar, and egg until smooth.
Scoop dough by tablespoons onto the sheet.
Press each ball lightly with a fork in a crisscross pattern.
Bake 8 to 10 minutes. The edges should look set.
Cool on the pan a few minutes, then move to a rack.

For a crowd, double or triple this recipe. Small cookies make it easy to share.

Best Big Fat Chewy Chocolate Chip Cookies

These are thick bakery-style Christmas cookies with soft centers.

Ingredients (about 18 large cookies)

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup melted butter, cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla
2 cups chocolate chips

Directions

Heat oven to 325°F. Line baking sheets.
In a bowl, mix flour, baking soda, and salt.
In another bowl, stir melted butter, brown sugar, and white sugar until smooth.
Add egg, egg yolk, and vanilla. Mix well.
Stir in dry ingredients just until mixed. Fold in chocolate chips.
Scoop large mounds of dough onto baking sheets, leaving space to spread.
Bake 12 to 15 minutes, until edges are set and centers still look soft.
Cool on the sheet a few minutes without moving them, then transfer to a rack.

You can also make smaller cookies to get more portions for the buffet.

The Original Fantasy Fudge

This classic fudge sets up in a pan and cuts into many little squares.

Ingredients (9×13-inch pan, about 48 small pieces)

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 package (12 ounces) semi-sweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla
1 cup chopped nuts (optional)

Directions

Line a 9×13-inch pan with foil and lightly grease it.
In a heavy saucepan, combine sugar, butter, and evaporated milk.
Bring to a boil over medium heat, stirring all the time.
Boil for 4 to 5 minutes, stirring, until a candy thermometer reads 234°F, or until the mixture thickens and looks glossy.
Remove from heat. Stir in chocolate chips until melted.
Add marshmallow creme and vanilla. Stir hard until smooth. Fold in nuts if using.
Pour fudge into the pan and smooth the top.
Cool at room temperature, then chill until firm.
Lift fudge out by the foil and cut into small squares.

Fudge is great for new bakers because it does not need decoration and travels perfectly in a tin.

Time and skill note

These cookie and fudge recipes are perfect for families with:

Less time
Less baking experience
Young kids helping in the kitchen

They can bake one big batch, cut or scoop small portions, and show up to the potluck with a full tray.

Fruity and Creamy Classics: Strawberry Pretzel Salad, Fresh Southern Peach Cobbler, The Best Banana Pudding, and Apple Crisp

Fruit plus cream or pudding gives you big flavor while stretching more expensive fruit with cheaper pantry items. These recipes work very well for crowds and fit a frugal plan. Sheet pan desserts like cakes and cobblers feed a crowd with scalability and efficiency.

Strawberry Pretzel Salad

This is part dessert, part salad, and always disappears first.

Ingredients (9×13-inch pan, about 15 to 18 servings)

For the crust:

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar

For the cream layer:

8 ounces cream cheese, softened
1 cup sugar or powdered sweetener
8 ounces whipped topping or whipped cream

For the strawberry layer:

2 cups boiling water
2 packages strawberry gelatin (3 ounces each, regular or sugar free)
4 cups sliced strawberries (fresh or thawed frozen)

Directions

Heat oven to 350°F.
Mix pretzel crumbs, melted butter, and sugar. Press into the bottom of a 9×13-inch pan.
Bake 8 to 10 minutes. Cool fully.
Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread this cream layer over the cooled crust, making sure it seals the edges so the gelatin does not leak down. Chill while you prep the top.
Stir gelatin into boiling water until dissolved. Let cool until it is syrupy, not hot.
Stir in sliced strawberries.
Pour gently over the cream layer. Chill at least 4 hours, until firm.

This dessert must stay chilled, so it is best for a family who lives nearby or has cooler space in the car.

Fresh Southern Peach Cobbler

You can use fresh, frozen, or canned peaches.

Ingredients (9×13-inch pan)

8 cups sliced peaches
1 cup sugar, divided
1/2 cup butter, melted

For the batter:

1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

Directions

Heat oven to 350°F. Pour melted butter into the bottom of a 9×13-inch pan.
In a bowl, toss peaches with 1/2 cup sugar. If using canned peaches, drain most of the juice first.
In another bowl, mix flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in milk until smooth.
Pour batter over the butter in the pan. Do not stir.
Spoon peaches with their juices evenly over the batter. Again, do not stir.
Bake 40 to 45 minutes, until the top is golden and the batter has risen around the peaches.

Serve warm with ice cream if you like. For the potluck, you can reheat covered at 300°F for 15 to 20 minutes.

The Best Banana Pudding

This is a no-bake layered dessert that feeds a lot of people.

Ingredients (9×13-inch pan)

1 box vanilla pudding mix (5.1 ounces, instant)
3 cups cold milk
1 can sweetened condensed milk (14 ounces, optional for richer pudding)
8 ounces cream cheese, softened
8 ounces whipped topping
1 box vanilla wafers
5 to 6 ripe bananas, sliced

Directions

In a bowl, whisk pudding mix with cold milk until thick.
In another bowl, beat cream cheese until smooth. Add condensed milk if using and beat until blended.
Stir cream cheese mix into the pudding. Fold in whipped topping.
In a 9×13-inch pan, spread a layer of vanilla wafers.
Add half of the banana slices. Spread half of the pudding mixture over them.
Repeat with another layer of wafers, bananas, and pudding.
Top with a few crushed wafers for decoration.
Cover and chill at least 4 hours, or overnight.

This dessert stretches bananas with pudding, which keeps costs low while still feeling special.

Apple Crisp (Pan Version)

If you want a second apple dessert on the table, you can repeat the Apple Crisp from the pie section. It fits nicely with these creamy and fruity dishes.

Budget note for large groups

Layered desserts and cobblers are smart for crowds because:

Cream, pudding, and topping stretch a smaller amount of fruit.
One 9×13-inch pan often feeds 15 or more people.
They travel well in the same pan you bake in.

Ask a few families to each bring one big 9×13-inch dessert instead of small pans. You will have a dessert table that looks full, tastes homemade, and still respects everyone’s budget.

Conclusion

Pulling off a Christmas dinner for 40 to 50 people gets much easier when you treat it like a shared plan, not a solo project. Choose 3 to 5 mains, 6 to 8 sides, 2 to 3 salads or breads, and 4 to 6 desserts, then assign each dish to one family so no one overspends or burns out. Ask a few people to handle appetizers too, so guests have something to nibble on while the main food finishes heating. With more than 15 families, each one can bring just one cooked main, side, salad or bread, or dessert, and the table still fills up fast without a huge grocery bill for anyone. Invite families with extra foldable tables and chairs to arrive early so you can set up a clean, comfortable serving area without renting anything.

Here is a simple sample menu using holiday party recipes from this guide:

Mains, Four-Cheese Sausage Rigatoni, Pork Tenderloin with Cranberry-Orange Relish, Classic Cheese Manicotti
Sides, Sweet Potato Pilaf, Balsamic Purple Potatoes, Glazed Marsala Carrots with Hazelnuts, Roasted Acorn Squash & Brussels Sprouts, Warm Tasty Greens with Garlic, Broccoli Salad with Bacon
Salads and breads, Pear and Gorgonzola Salad, Merry Berry Salad, Basic Dinner Rolls, Holiday Herb-Cheese Rolls
Gravy and sauces
Desserts, Apple Crisp, Perfect Pumpkin Pie, Tres Leches Cake, Strawberry Pretzel Salad, One Bowl Chocolate Cake, Fantasy Fudge
Christmas drinks/cocktails

Print the recipes that fit your budget, divide them up among your group, and set a simple schedule so ovens and fridges do not get overloaded. For a full plan, add more Christmas drinks/cocktails alongside the shared dishes. When the cooking is shared and the planning is clear, you spend less, stress less, and actually get to enjoy your people. Let the food be generous but imperfect, keep the focus on time together, and remember that a well-planned, shared menu is the real secret to a happy, frugal Christmas feast.