Christmas
We've gathered our best Christmas recipes to help make your celebrations festive, elegant, and more delicious. Mix and match recipes for holiday roasts, side dishes, desserts, and more.

Dry-Brined Roast Turkey with Black Garlic Gravy
by D'ArtagnanThis easy dry-brining technique produces a holiday bird that’s flavorful, juicy, and has a deliciously crispy skin. Fermented black garlic adds richne...
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Sunday Beef Striploin Roast with Yorkshire Puddings
by D'ArtagnanOur whole grass-fed beef striploin makes a beautiful Sunday roast beef (with steaks to spare for another day!). Using the reverse sear method ensures ...
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Alsatian-Style Roast Goose with Foie Gras & Chestnuts
by D'ArtagnanOur luxurious Alsatian-style goose recipe is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for a holiday or...
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Bresse-Style Poached & Roasted Turkey
by D'ArtagnanThis turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It inv...
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Brioche Stuffing with Duck Sausage & Pears
by D'ArtagnanMake this easy brioche bread stuffing recipe studded with rich duck sausage and sweet-tart pear for a delicious holiday dish.
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Cider-Braised Brussels Sprouts with Bacon & Apple
by D'ArtagnanThis braised Brussels sprouts recipe has depth of flavor from cider, tart apple and smoky bacon. It's a delight whether part of your holiday feast or ...
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Chestnut, Walnut & Fennel Sauté
by Ariane DaguinThis recipe, inspired by Joël Robuchon, uses our already-prepared chestnuts, black truffle butter and demi-glace to create a flavorful side dish. It's...
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Cassoulet D'Artagnan
by D'ArtagnanOur cassoulet recipe is hearty, authentic, and easy to make. The casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking...
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Duck Wellington with Truffle Armagnac Sauce
by Deana SidneyGive duck breast the traditional Wellington treatment with this surprisingly simple recipe that makes a fantastic meal for two.
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Angus Beef Standing Prime Rib Roast
by D'ArtagnanLittle embellishment is needed for this gorgeous standing rib roast – just salt, pepper, and a very hot oven. Starting the roast at a high temperature...
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Wild Boar Sausage & Apple Stuffing
by D'ArtagnanThis versatile bread stuffing recipe is both savory and sweet, with crumbled wild boar sausage and flecks of apple. Try it alongside your holiday bird...
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Wild Mushroom Bread Pudding
by D'ArtagnanThis simple savory bread pudding recipe is versatile and pairs well with meat or poultry and can be baked in a large dish or individual ramekins.
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Wild Mushroom Vol-au-Vents
by D'ArtagnanThis easy recipe for buttery puff pastry with an earthy mixture of wild mushrooms is a party-perfect canape. Use good-quality pre-made vol-au-vent she...
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Duck Fat Roasted Potatoes
by D'ArtagnanOur super-simple recipe for potatoes roasted in duck fat results in a golden and crispy exterior and creamy insides. The perfect roasted potato!
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Maple-Glazed Heritage Ham
by D'ArtagnanThe perfect glazed ham recipe is simple: maple syrup and mustard makes our Berkshire Pork Smoked Ham a delectable, sweet crust and seal in moisture wh...
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Maple-Glazed Turkey with Gingersnap Gravy
by D'ArtagnanGingersnap cookies lend a kick to your gravy in this recipe for maple glazed turkey, adapted from a 20-year-old Bon Appetit recipe. We still love it.
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- *** NEW RECIPES ***
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