Christmas Main Courses: U.S. and European Traditions

Turkey and ham in the United States

Roast turkey and baked ham are both popular choices for American Christmas feasts, particularly in households that continue the tradition of Thanksgiving-style cooking through December. Ham is favored for its ability to feed a crowd and complement a variety of make-ahead dishes.

Regional and immigrant influences have the power to entirely transform the menu, therefore each dish should be regarded as optional.

Roast goose and other European meats

Roast goose is often associated with Christmas in certain regions of Central and Northern Europe, with duck, pork, and game being more common in other areas. These culinary traditions were influenced by historical availability and local farming practices well before the rise of global supermarket chains.

Modern families might opt for simpler, more compact meals or smaller cuts of meat for practicality.

Carp and seafood traditions

In Central and Eastern Europe, Carp is traditionally enjoyed on Christmas Eve, while in Catholic cultures and other regions, meals centered around fish or seafood honor fasting customs leading up to Christmas Day.

French Réveillon menus often showcase oysters, shellfish, and indulgent celebratory meals, yet there is no single standard across the nation.

Building a cross-cultural holiday menu

Select a main dish and a couple of side dishes that share a regional narrative, instead of trying to include every traditional Christmas food. Provide explanations for any unfamiliar ingredients to help guests appreciate their presence on the table.

When blending family heritages, a smaller serving of two classic dishes can hold more significance than completely replacing one side.