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29 Stuffed Holiday Entrees—That Aren’t Turkey!

A roast turkey isn't the only entree that can hide a delicious surprise inside! These beautiful and scrumptious stuffed holiday main courses taste every bit as good as they look.

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Wild Rice-Stuffed Pork Loin

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa
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Bacon Beef Tenderloin with Cranberry Glaze

I made this for Christmas one year and now people request it for every special event. Omit the jalapeno if you like. —Rebecca Anderson, Driftwood, Texas
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Bacon-Wrapped Pesto Pork Tenderloin

I love to serve this family-favorite tenderloin—maybe because of the compliments that come with it! When the weather warms up, we grill it instead. —Megan Riofski, Frankfort, Illinois
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Mushroom-Stuffed Flank Steak Roll

Mushroom-Stuffed Flank Steak Roll

My daughter and her family, who live in Hong Kong, love to make my flank steak becuase it reminds them of home. —Ethel Klyasheff, Granite City, Illinois
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Sage Chicken Cordon Bleu

It's nice to surprise the family with special meals like this during the week. I usually double the recipe so we can enjoy leftovers the next day. —Martha Stine, Johnstown, Pennsylvania
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Crown Roast with Apricot Dressing

I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It’s beautifully roasted with an apricot glaze and a nicely browned stuffing. —Isabell Cooper, Cambridge, Nova Scotia
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Seafood-Stuffed Salmon Fillets

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. —Mary Cokenour, Monticello, Utah
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Blue Cheese-Mushroom Stuffed Tenderloin

Here’s my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant. —Joyce Conway, Westerville, Ohio
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Herb-Stuffed Pork Loin

I serve this pork roast often when I’m entertaining company. It’s especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. —Michele Montgomery, Lethbridge, Alberta
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Cheese & Prosciutto-Stuffed Chicken

Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They’re topped with a yummy blue cheese sauce. —Gilda Lester, Millsboro, Delaware
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Spinach & Feta Stuffed Flank Steak

If you need a main dish recipe from a slow cooker that offers an upscale feel, this one is a great choice. Elegant enough for company, the rolled flank steak looks pretty on a plate. —Steven Schend, Grand Rapids, Michigan
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Crab-Stuffed Tilapia

Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. —Linda Stemen, Monroeville, Indiana
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Spicy Kale & Herb Porchetta

Serve this classic Italian specialty as a main entree or with crusty artisan bread as a sandwich. Use the liquid from the slow cooker with your favorite seasonings to make a sauce or gravy. —Sandi Sheppard, Norman, Oklahoma
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Apple-Stuffed Pork Tenderloins

This impressive entree is oven-ready in just 20 minutes. Garnish with extra sliced apple and fresh parsley for a special dish when unexpected guests drop in. —Suzanne Earl, Spring, Texas
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Crab-Stuffed Flounder with Herbed Aioli

If you like seafood, you’ll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. —Beverly O’Ferrall, Linkwood, Maryland
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Pesto Rice-Stuffed Chicken

Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. —Rachel Dion, Port Charlotte, Florida
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Spinach & Sausage Pork Loin

Two of our grown children often have dinner with us. They get a charge when they find out it was their dad that cooked the meal; this is one of my best. —Ed Leland, Van Wert, Ohio
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Pressure-Cooker Sausage-Stuffed Flank Steak

This rich and hearty entree is perfect for entertaining but easy enough for weeknight meals with the family. —Julie Merriman, Seattle, Washington
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Pepper-Stuffed Pork Tenderloin

Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate—and tastes even better! —Margaret Allen, Abingdon, Virginia
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Stuffed Flank Steak

I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. —Diane Hixon, Niceville, Florida
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Stuffed Chicken Rolls

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. —Jean Sherwood, Kenneth City, Florida
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Artichoke-Stuffed Beef Tenderloin

My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one. —Jamie Jones, Madison, Georgia
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Pork Tenderloins with Wild Rice

Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe—it’s worthy of a weekend celebration. —Taste of Home Test Kitchen
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Grilled Fajita Rolled Steak

My family was tired of eating the same fajitas, so I whipped up this recipe. I like it with chipotle, but a black pepper marinade also works well. —Crystal Jo Bruns, Iliff, Colorado
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Cranberry-Apricot Pork Tenderloins

A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time. —Joann Brown, Los Alamos, New Mexico
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Flank Steak Pinwheels

The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn’t need. Instead, they’re filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. —Taste of Home Test Kitchen
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Vegetable-Stuffed Flank Steak

This colorful beef dish was always a favorite request for birthday dinners while I was growing up. Savory, special and stuffed full of vegetables, it’s as tender as the memories it still brings back every time I make it. —Julie Etzel, Tualatin, Oregon
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Goat Cheese & Pear Stuffed Tenderloin

Fresh pears provide a bit of sweetness to a special stuffing for beef tenderloin and beautifully balances the arugula and goat cheese. —Cindie Haras, Boca Raton, Florida

Hazel Wheaton
Hazel is a writer and editor who has worked in the publishing industry for over 25 years in the fields of travel, jewelry arts and food. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. An enthusiastic baker, she's known for her cookies, cakes and other baked goods. And she still wishes she could cook like her mother.

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