Our family has always loved the holiday season, especially Christmas and Thanksgiving (for those living in America). The holidays have a way of changing the air around us, making our homes and kitchens seem more fragrant with spices and warmth, and lively with families and friends coming together to share time, memories, and lots of dishes of food. For many, the centerpiece of that gathering is a cherished memory, whether it is a roasted turkey slowly turning golden in the oven, a stew simmering until tender, or the delicate crackle of a goose crisping under heat.
In America, turkey and ham tend to take center stage and are a familiar comfort in many homes. But if you wander beyond our borders or even dig a little deeper into regional traditions, you’ll find countries and cultures that have their own way of celebrating with meat. From the prime rib of England to the duck of China and France, and the festive seafood feasts of Italy, holiday tables from around the world offer a tapestry of taste and traditions. As you plan your own celebration, you might discover that expanding your holiday menu or even starting a new tradition can bring fresh meaning, flavor, and memory to your table for years to come.
Turkey
Turkey holds a special place in North American holiday tradition. While turkeys were considered plentiful around the time of the First Thanksgiving, it is unknown whether they were actually served, as written accounts primarily discuss other foods. It was popularized by Sarah Hale, who wrote the 1827 novel Northwood and advocated for the creation of Thanksgiving as a national holiday. Today, turkey remains a holiday mainstay, celebrated throughout North America, often served with family-specific sides and gravies.
Taste & Flavor
The mild flavor of turkey makes it a perfect canvas for creative spice combinations. White meat offers a lean, clean taste, while dark meat delivers juicier, richer notes. When brined, basted, or marinated, it develops a subtle sweetness and satisfying depth.
Nutrition & Wellness
It is naturally low in calories and rich in selenium and niacin, supporting immunity and metabolism. Turkey provides an excellent source of protein from lean meat but avoid the skin as it increases calories and is high in fat.
Cooking Tip
Marinate the turkey with herbs, citrus, olive oil, or vinegar for 12–24 hours before roasting to ensure moisture and flavor. For added health and safety, consider avoiding deep-frying and instead seasoning with olive oil, rosemary, and lemon.
Duck and Goose
In many European and Asian homes, duck or goose is the centerpiece of holiday tables. In England and Germany, roast goose was the traditional Christmas meal well into the 1800s. Goose fat was treasured for roasting potatoes and vegetables. In China, Peking duck is often reserved for special occasions, such as the Lunar New Year. While in France, duck became synonymous with festive dining, especially canard à l’orange (duck with orange sauce), a dish popularized in the royal courts and later served in home kitchens during Noël.
Taste & Flavor
Duck and goose have darker, more flavorful meat than chicken or turkey, with rich, buttery tones and a crisp, aromatic skin when properly roasted. Goose tends to be more savory and game-like, but duck carries a gentle sweetness that pairs beautifully with fruit sauces.
Nutrition & Wellness
Both are excellent sources of iron, protein, and B vitamins, although they are higher in fat than poultry. Roasting allows much of the fat to render out naturally, and you can use this flavorful fat to roast vegetables instead of butter or oil for a wellness twist.
Cooking Tip
Score the skin to release fat while crisping and seasoning with citrus, ginger, or cloves to cut richness. For goose, low-and-slow roasting ensures tenderness and depth of flavor.
Seafood
In coastal regions, the holidays can often revolve around the ocean’s bounty, which, as a seafood lover, is a menu item that I have come to savor fully. My family has historically served oyster dressing at holiday meals. The “Feast of the Seven Fishes” on Christmas Eve originated in the southern parts of Italy, where dishes such as cod, shrimp, and calamari are often served to celebrate the arrival of Christmas Day. In Scandinavia, cured salmon (gravlax) and pickled herring have long been part of Christmas buffets.
Taste & Flavor
Seafood can bring fresh, briny sweetness and lightness to meals and is a great and healthy option when compared to richer meats.
Wellness tip
Fish, such as salmon and cod, are rich in omega-3 fatty acids that support heart and brain health, making them excellent alternatives to heavier meats during the holiday season.
Cooking Tip
Bake, steam, or sauté in olive oil, garlic, and lemon. Avoid overcooking to retain the best texture and nutrients.
Pork
Pork holds a special place in many global holiday traditions, especially during New Year’s and Christmas celebrations. In Germany and Eastern Europe, roast pork or suckling pig is often served; glazed hams are a staple in America, and another version of ham, called jamón ibérico, is a delicacy in Spain. In the Philippines, lechón, a whole roasted pig, is a prominent part of Christmas and New Year’s celebrations.
Taste & Flavor
Pork varies widely by preparation: slow-roasted shoulder is savory and juicy; ham is smoky, salty, and sweet; and pork loin carries a mild, tender flavor that easily absorbs herbs and spices.
Wellness tip:
Pork is a rich source of B vitamins, particularly thiamine, which supports energy metabolism. Choose lean cuts, such as tenderloin or loin roast, for lower saturated fat and higher protein content. Opt for those raised without antibiotics or from heritage breeds for richer flavor and cleaner sourcing.
Cooking Tip
Roast pork low and slow for tenderness, and pair it with apples, mustard, or herbs for a balanced flavor. Try a cider-based marinade or a maple-mustard glaze served with roasted apples and Brussels sprouts. If you are making ham, try lightly brushing with pineapple juice or maple syrup during the final hour to create a flavorful crust without excess sugar.
Venison, Bison, and Elk
The pilgrims at Plymouth Plantation and Wampanoag people shared venison, wild fowl, wild turkey, and fish at harvest gatherings, which we now remember as the “First Thanksgiving.”
Game meats like venison, elk, and bison connect us to those early feasts, where gratitude for nature’s bounty was central. These meats also represent sustainable, wild-sourced protein and are considered some of the healthier types of red meat.
Taste & Flavor
Game meats are lean, bold, and slightly “woodsy.” Their natural diets yield deeper, more complex flavors than farm-raised meats.
Wellness tip
Venison, elk, and bison are lower in fat and cholesterol than most red meats and are excellent sources of iron, zinc, and B vitamins.
Cooking Tip
Because they’re lean, cook gently, braise with red wine and herbs, or slow-roast with juniper berries to preserve tenderness. Serve with a cranberry compote or roasted root vegetables.
Lamb
In Greece, Italy, and parts of the Middle East, roasted lamb leg or shoulder is served with herbs, garlic, and lemon, connecting the meal to ancient customs of gratitude and faith. Few meats carry as much spiritual significance as lamb, due to its prominent role in the Bible, and it has been a central meat for both Easter and Christmas feasts in Europe and the Mediterranean. In Australia and New Zealand, where summer and the holidays often coincide, lamb remains a Christmas favorite, often served grilled outdoors.
Taste & Flavor
Distinctive and aromatic, lamb’s grassy, rich flavor pairs beautifully with herbs and citrus.
Wellness Tip
Lamb offers high-quality protein, iron, and B12. Choose grass-fed lamb for its higher omega-3 content and lower saturated fat.
Cooking Tip
Marinate the meat overnight in olive oil, lemon, and rosemary to tenderize it. Roast slowly for depth and aroma.
Prime Rib and Roast Beef
There’s something deeply satisfying about the sight of a perfectly cooked roast, the browned crust giving way to tender, juicy layers within.
In England, roast beef has been a symbol of national pride since at least the 18th century. In Victorian England, Roast beef and Prime Rib were the traditional centerpiece of Christmas feasts among the wealthy, immortalized by Charles Dickens in A Christmas Carol (1843), which describes the Cratchit family’s humble goose giving way to grander roasts among the rich.
Taste & Flavor
Prime rib and roast beef are celebrated for their deep, savory umami flavor and tender texture. The marbling of the fat melts into the meat as it roasts, which creates that signature richness.
Nutrition & Wellness
Prime rib is rich in protein and iron, supporting muscle health and energy, but like all red meats, it should be eaten in moderation. When selecting, opt for grass-fed beef and leaner cuts. Although it may be more expensive, consider purchasing your beef from a local farmer. Season with fresh herbs and use olive oil instead of butter for a healthier flavor.
Cooking Tip
Let your roast rest for 15–20 minutes before slicing, as this locks in moisture and flavor. Pair with roasted vegetables and serve with horseradish cream and pan jus.
Creating New Traditions While Honoring the Old
Whether you serve an oyster dressing like my family did, try a heritage roast, or bake a turkey that connects you to another culture, the beauty of the holiday table lies in its ability to tell a story. We can truly take the time to enjoy family, faith, and the gratitude that comes with the season. By exploring the history behind our food, we can deepen our appreciation for the blessings that unite us.
This year, as the table fills with laughter and light, we hope you will consider adding a new dish that brings something flavorful, meaningful, and wholly your own. I know we will.