Christmas Main Courses: U.S. and European Traditions

Turkey and ham in the United States

Roast turkey continues to be a popular choice for American Christmas dinners, particularly in households that continue the tradition of Thanksgiving-style cooking into December. Baked ham is also a popular main dish as it can feed a large number of people and complements make-ahead side dishes effortlessly.

Regional and immigrant influences have the potential to drastically alter the menu, making it important not to view any dish as obligatory.

Roast goose and other European meats

The tradition of serving roast goose during Christmas is strong in Central and Northern Europe, while duck, pork, and game are more common in other regions. These culinary traditions were influenced by historical availability and local agriculture, predating the influence of global supermarket culture.

Modern families might opt for simpler versions of traditional menus or select smaller cuts of meat for convenience.

Carp and seafood traditions

In some regions of Central and Eastern Europe, Carp is traditionally enjoyed on Christmas Eve. In Catholic cultures and other areas, fish or seafood dishes are common as a nod to fasting customs that predate Christmas Day.

French Réveillon menus may include oysters, shellfish, and decadent celebratory fare, yet there is no standardized national format.

Building a cross-cultural holiday menu

Select one main dish and two or three accompanying dishes that showcase a specific regional tradition instead of overwhelming the table with every popular Christmas dish. Provide explanations for any unfamiliar foods to help guests appreciate their presence.

When blending different cultural backgrounds in your family, a smaller serving of two classic dishes can hold more significance than completely replacing one.