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Waste-Less Holiday Cooking: 12 Recipes to Share and Save

12 Holiday Recipes Worth Gathering Around

Celebrations can take many forms. For some, it’s a packed house and a long table. For others, it’s a quiet meal with just a few loved ones. No matter what your holiday looks like, food often brings people together. It sets the mood, fills the space, and becomes part of the memory.

This guide offers 12 recipes that are made for gathering. They are flavorful, flexible, and easy to scale up or down depending on who is coming to the table. From centerpiece mains to seasonal sides and simple desserts, these dishes are built to impress without overcomplicating your day.

Along the way, you’ll find small suggestions for saving food, prepping smart, and using what you already have. Planning with care and cooking with purpose doesn’t mean more work; it just means more room for what matters.

Main Dishes to Anchor Your Holiday Table

Your centerpiece dish sets the tone. These mains are memorable, easy to scale, and made to impress whether you're hosting two or twelve.

Sheet Pan Chicken & Winter Vegetables

This dish is cozy, colorful, and all-in-one. It roasts up golden and fragrant, filling your kitchen with warmth. With crispy-skinned chicken and caramelized root veggies, it’s perfect for any winter table and keeps your prep and cleanup minimal.

Ingredients:

• 6-8 bone-in, skin-on chicken thighs
• 3 large carrots, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 2-inch pieces
• 1 pound Brussels sprouts, halved
• 1 large red onion, cut into wedges
• 6 cloves garlic, smashed
• 4 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 lemon, cut into wedges
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. On a large rimmed baking sheet (or two if needed to avoid overcrowding), arrange vegetables in a single layer. Drizzle with 2 tablespoons olive oil, season with salt, pepper, and half the herbs. Toss to coat.
3. Pat chicken thighs dry and season generously with salt, pepper, and remaining herbs. Rub with remaining olive oil.
4. Nestle chicken thighs among the vegetables, skin side up. Tuck garlic cloves and lemon wedges around the pan.
5. Roast for 35-40 minutes, until chicken skin is crispy and golden, internal temperature reaches 165°F, and vegetables are tender and caramelized.
6. Let rest 5 minutes. Squeeze roasted lemon over everything before serving.

Too Good To Go Tip: This recipe naturally prevents waste since everything cooks together. Scale by adjusting the number of chicken thighs. Any leftover chicken can be shredded for sandwiches, burrito bowls, or used as a substitute for protein in our leftover turkey recipes.

Herb-Crusted Salmon with Citrus Glaze

Bright, delicious, and beautifully balanced, this salmon makes a festive main without a ton of effort. The herb crust adds crunch and color, while the orange-pomegranate glaze brings a sweet and tangy finish. It’s a lighter option for those looking to skip red meat and a stunning addition to any holiday table.

Ingredients:

• 4-6 salmon fillets (6 oz each)
• 3/4 cup panko breadcrumbs
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 3 cloves garlic, minced
• Zest of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

For the glaze:

• 1/2 cup fresh orange juice
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/4 cup pomegranate seeds
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, combine panko, parsley, dill, garlic, lemon zest, olive oil, salt, and pepper. Mix until breadcrumbs are evenly coated.
3. Pat salmon fillets dry and place on prepared baking sheet. Season with salt and pepper.
4. Press herb mixture firmly onto top of each fillet, creating an even crust.
5. Bake for 12-15 minutes, until salmon flakes easily with a fork and crust is golden.
6. While salmon bakes, prepare glaze: In a small saucepan, combine orange juice, honey, and Dijon mustard. Bring to a simmer over medium heat.
7. Stir in cornstarch mixture and cook for 1-2 minutes until slightly thickened. Remove from heat and stir in pomegranate seeds.
8. Drizzle glaze over baked salmon before serving.

Too Good To Go Tip: Order exactly the number of fillets you need. If you overcount, leftover salmon can be flaked and used in salads, pasta, or breakfast scrambles the next day.

Vegetarian Stuffed Squash Boats

These squash boats are a celebration in themselves: vibrant, hearty, and completely satisfying. Packed with wild rice, kale, mushrooms, cheese, and seasonal spices, they hit all the right notes. Plus, they look beautiful on the table and work for guests who don’t eat meat.

Ingredients:

• 3 medium butternut or acorn squash, halved lengthwise and seeds removed
• 2 tablespoons olive oil, divided
• Salt and pepper
• 1 1/2 cups cooked wild rice (or rice blend)
• 8 oz mushrooms (cremini or shiitake), diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups kale, stems removed and chopped
• 1/3 cup dried cranberries
• 1/2 cup walnuts, toasted and roughly chopped
• 1 cup gruyere cheese, grated
• 1 teaspoon dried sage
• 1/2 teaspoon cinnamon
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F. Brush cut sides of squash with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
2. Roast squash for 30-35 minutes until tender. Remove and let cool slightly. Scoop out some flesh from center, leaving a 1/2-inch border. Chop scooped flesh and set aside.
3. While squash roasts, heat remaining olive oil in a large skillet over medium heat. Add mushrooms and cook 5-6 minutes until golden. Add onion and cook 3 minutes. Add garlic and kale, cooking until kale wilts, about 2 minutes.
4. In a large bowl, combine cooked wild rice, mushroom mixture, chopped squash flesh, dried cranberries, walnuts, half the gruyere, sage, and cinnamon. Season with salt and pepper.
5. Flip squash halves cut-side up. Fill each with rice mixture, mounding slightly. Top with remaining gruyere.
6. Return to oven and bake 15-20 minutes until cheese is melted and golden.
7. Garnish with fresh thyme before serving.

Too Good To Go Tip: Each squash half is one portion, making it easy to prepare exactly what you need. Scale recipe by number of squash halves. The filling can be made a day ahead.

Crowd-Pleasing Holiday Appetizers to Start Strong

Set the tone with snacks that are bold, beautiful, and bite-sized. These appetizers are easy to prep ahead, simple to serve, and made to please a variety of palates.

Winter Crostini Bar

This build-your-own crostini bar brings flavor and flexibility to any holiday table. With three seasonal topping combos, including beet and walnut, smoked salmon, and ricotta with honey, there’s something for everyone. It’s a stress-free way to impress guests without cooking a full appetizer course.

Ingredients:

Base:

• 1 French baguette, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt

Topping 1 - Roasted Beet & Walnut:

• 2 medium beets, roasted and diced
• 4 oz goat cheese, softened
• 2 tablespoons cream
• 1/4 cup walnuts, toasted and chopped
• 1 tablespoon honey
• Fresh thyme

Topping 2 - Smoked Salmon:

• 6 oz smoked salmon
• 4 oz cream cheese, softened
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon capers
• Red onion, thinly sliced (optional)

Topping 3 - Ricotta & Honey:

• 1 cup whole milk ricotta
• 2 tablespoons honey
• 1/4 cup pomegranate seeds
• 2 teaspoons fresh thyme leaves
• Flaky sea salt
• Black pepper

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on baking sheets, brush with olive oil, and sprinkle with salt. Toast 8-10 minutes until golden and crispy. Let cool.
2. For beet topping: Whip goat cheese with cream until smooth. Spread on crostini, top with diced beets, walnuts, drizzle of honey, and thyme.
3. For salmon topping: Mix cream cheese with dill and lemon juice. Spread on crostini, top with pieces of smoked salmon, capers, and red onion if using.
4. For ricotta topping: Spread ricotta on crostini, drizzle with honey, top with pomegranate seeds, thyme, salt, and cracked pepper.
5. Arrange all three varieties on a platter for guests to choose.

Too Good To Go Tip: Guests take only what they want. Leftover toppings can be used as sandwich spreads or stirred into pasta. Toast only the number of crostini you need.

Roasted Red Pepper & White Bean Dip

Smooth, smoky, and satisfying, this plant-based dip hits all the right notes. It's made from pantry staples, full of protein and flavor, and pairs beautifully with raw veggies or crackers. Serve it warm or cold! It holds up either way.

Ingredients:

• 2 large red bell peppers (or 1 cup jarred roasted peppers)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 3 cloves garlic, roasted or raw
• 3 tablespoons tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil, plus more for drizzling
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish
• Pine nuts, toasted (optional)

For serving:

• Assorted fresh vegetables (carrots, celery, bell peppers, cucumber)
• Pita chips or crackers

Instructions:

1. If roasting fresh peppers: Preheat oven to 450°F. Place whole peppers on a baking sheet and roast 25-30 minutes, turning occasionally, until skin is charred. Place in a bowl and cover with plastic wrap for 10 minutes. Peel off skin, remove seeds and stems.
2. In a food processor, combine roasted peppers, beans, garlic, tahini, lemon juice, olive oil, paprika, and cumin. Blend until smooth and creamy. If too thick, add 1-2 tablespoons water.
3. Season with salt and pepper to taste. Transfer to a serving bowl.
4. Drizzle with olive oil, garnish with parsley and pine nuts if using.
5. Serve with fresh vegetables and pita chips.

Too Good To Go Tip: This dip keeps for 5-7 days in the fridge. You can also use leftovers as a sandwich spread or pasta sauce! The recipe easily halves if needed.

Mushroom & Gruyere Puff Pastry Bites

Crispy, golden bites with melty cheese and rich mushrooms tucked inside, these puff pastry squares disappear fast. They’re easy to prep ahead, bake quickly, and bring just the right touch of elegance to your spread.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 12 oz mixed mushrooms (cremini, shiitake, or button), finely chopped
• 2 shallots, minced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons fresh thyme leaves, divided
• 1/4 cup white wine (or vegetable broth)
• 1 cup gruyere cheese, grated
• 1 egg, beaten
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large skillet over medium-high heat, melt butter. Add mushrooms and cook 8-10 minutes until they release moisture and begin to brown.
3. Add shallots and garlic, cook 2 minutes. Add wine and half the thyme. Cook until liquid evaporates, about 3 minutes. Season with salt and pepper. Let cool slightly.
4. Roll out puff pastry on a lightly floured surface. Cut into 24 squares (roughly 2x2 inches).
5. Place squares on prepared baking sheet. Brush edges with beaten egg.
6. Spoon about 1 tablespoon mushroom mixture onto each square. Top with grated gruyere.
7. Bake 15-18 minutes until pastry is puffed and golden.
8. Garnish with remaining fresh thyme and parsley before serving.

Too Good To Go Tip: Bake only what you need! Unbaked pastries can be frozen on a baking sheet, then transferred to a bag and baked from frozen when needed. Add 5 minutes to the baking time.

Satisfying Holiday Sides That Steal the Show

These side dishes are more than filler. They are full of flavor, colorful, and hearty enough to hold their own. Add a few to your table and give everyone something to talk about.

Maple-Glazed Brussels Sprouts with Cranberries

Crispy, caramelized sprouts meet sweet-tart cranberries and toasted pecans. This dish checks every texture and flavor box: sweet, savory, and crunchy! It’s a must-have for any holiday menu.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and pepper
• 3 tablespoons pure maple syrup
• 2 tablespoons balsamic vinegar
• 1/3 cup dried cranberries
• 1/2 cup pecans, toasted and roughly chopped
• 1 tablespoon butter

Instructions:

1. Preheat oven to 425°F.
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on a large baking sheet, cut side down.
3. Roast for 20-25 minutes, stirring halfway through, until deeply caramelized and crispy on edges.
4. While sprouts roast, combine maple syrup, balsamic vinegar, and butter in a small saucepan. Heat over medium until butter melts and mixture is combined.
5. Transfer roasted Brussels sprouts to a serving bowl. Drizzle with maple-balsamic glaze and toss to coat.
6. Add dried cranberries and toasted pecans, toss gently.
7. Serve warm.

Too Good To Go Tip: The recipe easily scales up or down; use about 1/2 pound of Brussels sprouts per person. Any leftovers are excellent reheated or served cold in salads.

Herbed Root Vegetable Medley

This medley is the ultimate seasonal side. Roasted carrots, parsnips, sweet potatoes, and red onions tossed in fresh herbs bring a burst of color and earthy flavor. It’s a cozy, no-fuss recipe that complements any main.

Ingredients:

• 4 large carrots, peeled and cut into 1-inch pieces
• 3 parsnips, peeled and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 large red onion, cut into wedges
• 4 tablespoons olive oil
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 4 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F.
2. In a large bowl, combine carrots, parsnips, sweet potatoes, and red onion.
3. In a small bowl, whisk together olive oil, rosemary, thyme, garlic, salt, and pepper.
4. Pour herb oil over vegetables and toss until evenly coated.
5. Spread vegetables in a single layer on one or two large baking sheets (don't overcrowd).
6. Roast for 35-40 minutes, stirring every 15 minutes, until vegetables are tender and caramelized at the edges.
7. If using, drizzle with balsamic vinegar and toss. Garnish with fresh parsley.

Too Good To Go Tip: Leftover roasted vegetables can be pureed into soup, added to grain bowls, or mashed together for a colorful side dish the next day.

Creamy Garlic Mashed Potatoes

No holiday table is complete without mashed potatoes, and this version delivers. Roasted garlic adds depth, while cream and butter make it indulgent. It’s rich, comforting, and endlessly spoonable.

Ingredients:

• 3 pounds Yukon gold potatoes, peeled and quartered
• 1 head garlic
• 1 teaspoon olive oil
• 6 tablespoons butter, softened
• 1/2 cup heavy cream, warmed
• 1/2 cup whole milk, warmed
• Salt and pepper to taste
• 3 tablespoons fresh chives, chopped

Instructions:

1. Preheat oven to 400°F. Cut top off garlic head, drizzle with olive oil, wrap in foil. Roast 35-40 minutes until soft and golden. Let cool, then squeeze out cloves.
2. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer 15-20 minutes until fork-tender.
3. Drain potatoes well and return to pot. Let steam for 1-2 minutes to remove excess moisture.
4. Add roasted garlic cloves and butter to potatoes. Mash with a potato masher until smooth.
5. Gradually stir in warm cream and milk until desired consistency is reached. You may not need all the liquid.
6. Season generously with salt and pepper. Fold in chopped chives.
7. Serve immediately, or keep warm in a covered dish.

Too Good To Go Tip: Base ratio is about 1/2 pound of potatoes per person. Scale the recipe easily by adjusting the potato quantity proportionally. Leftover mashed potatoes make excellent potato cakes or shepherd's pie topping.

Winter Grain Salad

This salad brings brightness to the table with arugula, roasted squash, pomegranate seeds, and a tangy apple cider vinaigrette. It’s a refreshing counterpoint to heavier dishes and works as both a side and a make-ahead main for next-day meals.

Ingredients:

• 1 1/2 cups farro or quinoa, uncooked
• 2 cups butternut squash, peeled and cubed (1/2-inch)
• 3 tablespoons olive oil, divided
• Salt and pepper
• 4 cups baby arugula
• 3/4 cup pomegranate seeds
• 1/2 cup pumpkin seeds, toasted
• 4 oz feta cheese, crumbled
• 1/4 cup fresh mint or parsley, chopped

For the dressing:

• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1/3 cup olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 400°F. Cook farro or quinoa according to package directions. Drain, fluff, and let cool.
2. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast 25-30 minutes until tender and caramelized. Let cool.
3. Make dressing: Whisk together vinegar, Dijon, maple syrup, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.
4. In a large bowl, combine cooled farro, roasted squash, arugula, pomegranate seeds, pumpkin seeds, and feta.
5. Drizzle with dressing and toss gently. Adjust seasoning to taste.
6. Garnish with fresh herbs before serving.

Too Good To Go Tip: This salad actually improves when made a few hours ahead or overnight. Store dressing separately and toss just before serving. Keeps well for 2-3 days, making it perfect for leftovers.

Festive Desserts That Are Simple and Shareable

These desserts finish your meal with something sweet, but not overdone. They’re easy to prep, easy to portion, and guaranteed to leave a good impression.

Individual Spiced Pear Crisps

Warm spiced pears topped with a crisp oat and nut crumble—these single-serve desserts feel personal and polished. They're perfect for making ahead and can be baked straight from the fridge.

Ingredients:

• 4 ripe but firm pears, peeled and sliced
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the topping:

• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup walnuts, chopped
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 6 tablespoons cold butter, cubed

For serving:

• Whipped cream or vanilla ice cream (optional)

Instructions:

1. Preheat oven to 375°F. Lightly butter 6 ramekins (6-8 oz size).
2. In a bowl, toss pears with brown sugar, cinnamon, cardamom, lemon juice, and cornstarch until evenly coated.
3. Divide pear mixture among ramekins.
4. Make topping: In a bowl, combine oats, flour, walnuts, brown sugar, salt, and cinnamon. Add cold butter and use your fingers to work it into the mixture until crumbly with pea-sized pieces.
5. Sprinkle topping evenly over pears in each ramekin.
6. Place ramekins on a baking sheet and bake 30-35 minutes until topping is golden and fruit is bubbling.
7. Let cool 10 minutes before serving. Top with whipped cream or ice cream if desired.

Too Good To Go Tip: Individual portions mean everyone gets exactly one serving with no awkward cutting. Make only the number of ramekins you need. Unbaked crisps can be frozen and baked from frozen, adding 10 minutes to baking time.

Dark Chocolate & Orange Bark

This chocolate bark looks fancy but takes less than 20 minutes of hands-on time. Studded with pistachios, orange zest, and cranberries, it’s a little sweet, a little bitter, and just salty enough. Plus, it travels well and makes a great gift.

Ingredients:

• 12 oz dark chocolate (60-70% cacao), chopped
• Zest of 1 large orange
• 1/2 cup pistachios, roughly chopped
• 1/3 cup dried cranberries or candied orange peel
• Flaky sea salt for sprinkling

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt chocolate: Place 2/3 of the chocolate in a heatproof bowl over a pot of simmering water (double boiler). Stir until completely melted and smooth.
3. Remove from heat and stir in remaining 1/3 chocolate. Stir until melted and chocolate cools slightly to about 88-90°F.
4. Pour chocolate onto prepared baking sheet. Use an offset spatula to spread into a thin, even layer (about 1/4-inch thick).
5. Immediately sprinkle orange zest, pistachios, and dried cranberries evenly over chocolate.
6. Finish with a light sprinkling of flaky sea salt.
7. Refrigerate for 30 minutes until completely set.
8. Break into irregular shards or pieces.
9. Store in an airtight container at cool room temperature for up to 2 weeks.

Too Good To Go Tip: Make as much or as little as you need! The recipe scales easily. Chocolate bark makes excellent edible gifts, and any pieces that don't get eaten during the gathering can be packaged up for guests to take home or enjoyed throughout the week.

Waste Less, Share More

These holiday recipes are meant to feed more than hunger. They invite you to slow down, cook with care, and make choices that reflect your values. Thoughtful cooking is not just practical; it brings people together, makes ingredients go further, and creates space for something more meaningful.

Planning ahead, using what you have, and being flexible with ingredients are small habits that help reduce waste and make meals more manageable. Every time you choose to cook with intention, you are doing more than filling a plate. You are showing up for your guests, your community, and the planet.

If you ever need a little help along the way, the Too Good To Go app is one way to make smarter food choices. It connects you with local stores offering grocery Surprise Bags, where you can pick up ingredients like these at half the original price or less. It is a simple way to plan your meal, reduce waste, and support local food spots in the process.

Gathering around good food should feel generous, not excessive. This season, make what you can. Share what you have. And enjoy every bite.

Frequently Asked Questions About Holiday Recipes and Gatherings

What are the best ways to reduce food waste during the holidays?

Plan meals with leftovers in mind, store food properly, and find creative ways to use up ingredients before they spoil. Recipes like strata, soup, and hash are perfect for this. Use the Too Good To Go app (https://www.toogoodtogo.com/en-us) to pick up unsold food from local grocers, restaurants, bakeries, and more!

Can I freeze holiday leftovers?

Yes. Most cooked proteins, roasted vegetables, and soups freeze well. Label containers with the date and reheat gently for best results. Soups, cooked meats, roasted vegetables, and breads freeze well. Let food cool completely, label containers with the date, and use within three months for best results.

How can Too Good To Go help during the holidays?

The holidays can get expensive, and Too Good To Go is one way to make your budget go further. It connects you with local restaurants, bakeries, and stores offering Surprise Bags filled with perfectly good food at a fraction of the original price. It is a simple way to discover great food, save money, and prevent waste all at once.

What’s a good dish to bring to a holiday potluck using leftovers?

Stuffing cakes, bread pudding, or a veggie frittata are all great portable options that make the most of what you have on hand.

What’s a good way to reheat leftovers without losing texture?

Skip the microwave when you can. Reheat items like stuffing cakes, quesadillas, or potato pancakes in a skillet or oven to bring back their crisp edges.

What if I’m cooking for a mix of dietary needs?

Most of the recipes in this guide are adaptable! You can swap in plant-based proteins, dairy-free alternatives, or gluten-free ingredients depending on your needs. Use what you have and what works for your guests.