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25 Easy Savory Christmas Recipes for a Crowd

Savory Holiday Crowd-Pleasers

Take the stress out of hosting with this collection of savory holiday favorites. From slow cooker cheesy sausage dip to herb-butter turkey breast, these recipes are designed to feed a crowd without keeping you stuck in the kitchen.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb spicy Italian sausage
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cups Monterey Jack cheese shredded
  • 1 lb sea scallops
  • 12 slices bacon
  • 1/2 cup maple syrup
  • 6 lb turkey breast
  • 1/2 cup butter softened
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 3 cloves garlic minced
  • 3 lbs Russet potatoes
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1 sheet puff pastry
  • 8 oz Brie cheese
  • 1 cup whole cranberry sauce
  • 1 lb ground pork sausage
  • 1 loaf sourdough bread cubed
  • 2 cups chicken broth
  • 2 eggs beaten
  • 2 tbsp fresh sage chopped

Method
 

  1. In a skillet over medium-high heat, brown the Italian sausage until cooked through. Drain excess fat.
  2. Add cooked sausage, cream cheese, sour cream, and Monterey Jack cheese to a slow cooker. Cover and cook on low for 2 hours, stirring occasionally until melted.
  3. Preheat oven to 400°F. Pat scallops dry and wrap each with a half-slice of bacon secured with a toothpick.
  4. Place scallops on a baking sheet, brush with maple syrup, and season with salt and pepper. Bake for 12-15 minutes until bacon is crispy.
  5. In a small bowl, mix softened butter, rosemary, thyme, and garlic. Rub mixture under and over the skin of the turkey breast.
  6. Roast turkey at 325°F for 1 hour 45 minutes or until internal temperature reaches 165°F. Rest for 20 minutes before carving.
  7. Boil peeled and cubed potatoes in salted water for 15 minutes until tender. Drain.
  8. Mash potatoes with heavy cream, Parmesan cheese, and butter until smooth. Season with salt and pepper.
  9. Preheat oven to 375°F. Grease a mini muffin tin and press puff pastry squares into each cup.
  10. Place a Brie cube and a teaspoon of cranberry sauce in each cup. Bake for 12-15 minutes until golden and melty.
  11. Toast sourdough cubes at 350°F for 10 minutes. Brown sausage with onion and celery in a skillet.
  12. Mix toasted bread, sausage mixture, chicken broth, eggs, and sage in a bowl. Transfer to a greased baking dish.
  13. Cover stuffing with foil and bake at 350°F for 30 minutes. Remove foil and bake 15 more minutes for a crispy top.