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.

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 Brussel 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 easy to make, hearty and authentic. 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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Wild Boar Sausage & Apple Stuffing
by D'ArtagnanThis versatile bread stuffing 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 versatile, savory bread pudding 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'ArtagnanFill crisp, buttery puff pastry shells with an earthy mixture of meaty wild mushrooms then top with a creamy cheese sauce for party perfect hors d’oeu...
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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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Maple Oatmeal Cookies with Bacon & Apple
by D'ArtagnanOur oatmeal cookie recipe is studded with crumbled bacon, toasted pecans, and two kinds of apples. Sweet and salty, chewy and crisp, and delicious any...
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Berkshire Pork Loin Stuffed with Apples, Cranberry, and Bacon
by D'ArtagnanTry this easy recipe for pork loin stuffed with apple, cranberries, and bacon. Serve the succulent pork with cider sauce, for any special meal.
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Quail Eggs with Caviar
by D'ArtagnanThis deviled quail egg recipe is topped with ossetra caviar and makes a perfect hors d'oeuvre. Try them at your next party.
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- *** NEW RECIPES ***
- Appetizer
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