5 Christmas Lunch Ideas That Will Delight Your Family and Friends

Christmas lunch usually slips under the radar in the holiday chaos, squeezed between the morning gift frenzy and the big dinner plans. Still, it’s a real chance to keep everyone happy and full—without making a mess of your kitchen or spoiling anyone’s appetite for later.

If you keep your lunch simple but festive, you can save your energy for the evening and still hang onto that holiday spirit. Think elegant sandwiches with seasonal flavors, cozy soups, and easy appetizer-style bites. These options help you make lunch memorable, but they won’t compete with your big dinner plans.

Festive Turkey and Cranberry Sandwiches

Grab some leftover turkey and cranberry sauce, and you’ve got yourself a holiday sandwich that feels just right for Christmas. The sweet and savory combo is classic—seriously, it tastes like the holidays.

Go for thick slices of sourdough here. It’s sturdy and won’t fall apart under all those tasty layers.

Pile on turkey, cranberry sauce, and creamy brie. Throw in some fresh spinach leaves for a little crunch and color.

Complete List of Ingredients:

• 8 slices sourdough bread
• 1 pound sliced turkey
• 1/2 cup cranberry sauce
• 8 oz brie cheese, sliced
• 2 cups fresh spinach leaves
• 4 tablespoons butter
• 2 tablespoons Dijon mustard

Step by Step Cooking Instructions:

1. Spread cranberry sauce on four bread slices.
2. Smear Dijon mustard on the other four slices.
3. Add turkey slices over the cranberry sauce.
4. Top with slices of brie.
5. Layer fresh spinach leaves on top.
6. Close each sandwich with a mustard-spread slice.
7. Lightly butter the outsides of the sandwiches.
8. Heat a skillet over medium.
9. Grill sandwiches for 3-4 minutes per side until golden and melty.
10. Slice diagonally and serve right away while the cheese is gooey.

Creamy Butternut Squash Soup with Sage

This velvety soup brings comfort and a little elegance to your Christmas lunch. Butternut squash’s natural sweetness and sage’s earthy aroma just work together.

Simple ingredients can really shine here. Serve this soup as a starter or even as a light main—it’s surprisingly filling.

Complete List of Ingredients

• 1 large butternut squash (about 3 pounds), peeled and cubed
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 8-10 fresh sage leaves, plus extra for garnish
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and black pepper to taste
• 1 teaspoon dried thyme
• Pinch of nutmeg

Numbered Step by Step Cooking Instructions

1. Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper on a baking sheet.
2. Roast for 25-30 minutes until tender and caramelized. Set aside.
3. Melt butter in a big pot over medium heat. Add onion and cook for 5 minutes until soft.
4. Stir in garlic and sage. Cook for a minute until fragrant.
5. Add roasted squash, thyme, and nutmeg. Stir everything together.
6. Pour in broth and bring to a boil. Lower heat and simmer for 15 minutes.
7. Puree the soup with an immersion blender, or in batches in a regular blender, until smooth.
8. Stir in heavy cream, add salt and pepper, and heat for a few more minutes.
9. Ladle into bowls and top with crispy sage leaves or a swirl of cream.

Charcuterie Board with Seasonal Fruits and Nuts

A Christmas charcuterie board hits that sweet spot between savory and sweet. You can pull together a beautiful spread—no cooking needed—and everyone gets to graze and pick what they like.

It’s honestly hard to mess up a charcuterie board. Just arrange everything on a big platter or wooden board and let it double as your centerpiece.

Winter fruits like pomegranate seeds, pears, cranberries, and oranges add color and a festive vibe.

Ingredients

• 8 oz aged cheddar cheese, cubed
• 6 oz brie cheese, sliced
• 4 oz goat cheese with herbs
• 8 oz prosciutto, thinly sliced
• 6 oz salami, sliced
• 2 pears, sliced
• 1 cup pomegranate seeds
• 1/2 cup dried cranberries
• 1/2 cup fresh cranberries
• 1/2 cup mixed nuts (walnuts, pecans, almonds)
• 1/4 cup pistachios
• 2 oranges, peeled and segmented
• 1 cup grapes
• Assorted crackers
• Crusty bread, sliced
• Fig jam
• Honey
• Fresh rosemary sprigs for garnish

Instructions

1. Pick a big wooden board or slate platter. Clean and dry it well.
2. Start with your cheeses, spacing them out to anchor the board.
3. Fold or roll prosciutto and salami, tucking them near the cheeses.
4. Wash and slice pears just before serving, then fan them around the cheese.
5. Use small bowls for pomegranate seeds, cranberries, and nuts. Place them around the board.
6. Fill in gaps with orange segments and grapes for pops of color.
7. Arrange crackers and bread along the edges. Stack or fan them out.
8. Set out small spoons for fig jam and honey, making sure they’re easy to reach.
9. Tuck rosemary sprigs in for a festive look and a hint of wintery scent.
10. Fill empty spots with extra nuts or dried fruit. The board should look full and inviting.
11. Serve right away, or cover with plastic wrap if you need to prep it a couple hours ahead. Cheeses and meats taste best at room temp.

Mini Pigs in a Blanket with Mustard Dip

Mini pigs in a blanket are always a hit at Christmas lunch. These little bites feature cocktail sausages wrapped in flaky pastry—what’s not to love?

The combo of savory sausage and buttery pastry just works. Serve them as a starter, or add them to your main spread.

Tangy mustard dip brings the whole thing together. Somehow, it never gets old at holiday parties.

Complete List of Ingredients

For the Pigs in a Blanket:

• 1 package refrigerated crescent roll dough
• 24 cocktail sausages or mini hot dogs
• 1 egg, beaten (for egg wash)

For the Mustard Dip:

• 1/4 cup Dijon mustard
• 1/4 cup sour cream
• 2 tablespoons honey
• 1/4 teaspoon smoked paprika

Numbered Step by Step Cooking Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Unroll crescent dough and separate into triangles.
3. Cut each triangle into three long strips.
4. Wrap each sausage with a dough strip, leaving the ends open.
5. Place them seam-side down on the baking sheet.
6. Brush with egg for a golden finish.
7. Bake 12-15 minutes until golden and crispy.
8. While they bake, mix mustard, sour cream, and honey in a bowl.
9. Taste and tweak the dip if you want it sweeter or tangier.
10. Sprinkle smoked paprika on top for color and flavor.
11. Let the pigs in a blanket cool for a couple minutes.
12. Serve warm with the mustard dip alongside.

Roasted Brussels Sprouts with Chestnuts

This side dish turns Brussels sprouts into a holiday favorite. Roasted sprouts and nutty chestnuts come together for a cozy, festive vibe.

Roasting brings out the sweetness in Brussels sprouts and gets rid of any bitterness. Chestnuts add a rich, earthy taste that matches well with holiday meats.

You can make this ahead and just reheat it in the oven when you need it. That’s a lifesaver on busy Christmas mornings when oven space is tight.

Complete List of Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1 cup cooked chestnuts, roughly chopped
• 3 tablespoons olive oil
• 4 strips bacon, chopped (optional)
• 3 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• Salt and black pepper to taste
• Fresh thyme sprigs

Numbered Step by Step Cooking Instructions

1. Go ahead and preheat your oven to 425°F (220°C).
2. Grab those Brussels sprouts. Pull off the outer leaves, trim the stem ends, and slice each one in half from top to bottom.
3. Toss the halves in a big bowl with olive oil, salt, and pepper. Give them a good mix so everything gets coated.
4. Place the sprouts cut-side down on a large baking sheet. Leave a little space between them—if they’re crowded, they’ll steam instead of roast.
5. Slide the tray into the oven. Roast for about 15-20 minutes, until they turn golden brown and caramelized on the cut sides.
6. Sprinkle the chopped chestnuts and bacon (if you’re using it) over the sprouts. Gently toss everything right on the baking sheet.
7. Pop the tray back in the oven for another 8-10 minutes. Let the chestnuts warm through and the bacon get nice and crispy.
8. Pull the sheet out and quickly add minced garlic and fresh thyme. The heat from the pan will soften the garlic just right.
9. Drizzle some balsamic vinegar over the top. Toss it all together, then taste and add a little more salt and pepper if you think it needs it.
10. Serve straight away while everything’s hot, right alongside your main Christmas lunch.