Easy Christmas Starter Ideas: 10 Make-Ahead Starters for Turkey Dinner

Christmas dinner usually means turkey, whether it sits in the middle of the table or shares the spotlight with something else (we sometimes have beef). Either way, you need Christmas starter ideas that are light enough to leave room for the main event and easy enough that you are not stuck in the kitchen while everyone else has a drink.

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This guide covers five classic Christmas starters and five recipes for something a little different. Every one has a step you can do ahead, so Christmas Day stays calm.

What is a good starter for a Christmas turkey dinner?

The best Christmas starter for a turkey dinner is light, can be mostly prepared ahead, and has something fresh or sharp in it to balance the rich main course. Smoked salmon, prawn cocktail, a smooth winter soup and a simple salad all fit that description.

Turkey with roast potatoes, stuffing and gravy is a heavy plate, so a creamy, pastry-heavy starter can leave guests full before the main arrives. Cold starters also free up your oven, which is the busiest spot in the house on the 25th.

Not cooking turkey this year? The same logic applies to most roasts, and our guide to turkey substitutes covers what to cook instead.

Which Christmas starter should you choose?

Use this table to match a starter to your day. Most can be partly or fully prepared in advance.

Starter	Served	Easiest ahead step	Vegetarian?
Prawn cocktail	Cold	Make the sauce a day ahead	No
Smoked salmon	Cold	Nothing to cook	No
Pâté or terrine	Cold	Make 1 to 2 days ahead	No
Melon and winter berries	Cold	Prepare fruit on the morning	Yes
Winter soup	Hot	Make 2 days ahead or freeze	Yes, with vegetable stock
Mushroom bruschetta	Warm	Make the topping a day ahead	Yes
Goat’s cheese cherry tomatoes	Cold	Fill the day before	Yes
Grilled pear or peach salad	Cold	Make the dressing ahead	Yes, without chicken
Potato leek soup	Hot	Make 2 days ahead or freeze	Yes, without bacon and with vegetable stock
Bacon jalapeño cheese ball	Cold	Shape and chill a day ahead	No

What are traditional Christmas starters?

There is nothing wrong with the classics. Many are available ready-made in the supermarket, which is ideal if you do not fancy cooking another thing or you are bringing the starter to someone else’s house.

Prawn cocktail

Prawn cocktail has been a British favourite since the 1970s and is still hard to beat. It is cooked prawns (shrimp for US readers) in a Marie Rose sauce, which is simply mayonnaise and tomato ketchup with a few extras, depending on the recipe.

As a rough guide, stir 4 tablespoons of mayonnaise with 1 tablespoon of tomato ketchup, a dash of Worcestershire sauce and a squeeze of lemon juice. Add a drop of Tabasco if you like a little heat. That is enough sauce for about 250g of cooked, peeled prawns, which serves 4. Serve it mixed through or in a small dish for dipping, with shredded lettuce and a lemon wedge.

Fancy something warm? These king prawns in garlic cream sauce with ciabatta make a more indulgent alternative.

Smoked salmon

Smoked salmon needs almost no preparation, which is why it is a Christmas Day favourite. Buy it sliced, allow roughly 50g per person, and arrange it on the plate with lemon wedges and brown bread and butter.

Blinis are a popular addition. They are small, round pancakes, and a spoonful of cream cheese on top works well with the salmon, as in these cream cheese pancakes. If you want something more hands-on, try smoked salmon toast or smoked salmon and cream cheese tortilla bites.

Pâté or terrine

Pâté or a full terrine is not one of my favourites, but if you are a fan, it is one of the best make-ahead options going. You can buy meat or fish versions, and a terrine looks a bit like a savoury Yule log. Slice off sections and serve.

Pâté is more flexible. Serve it with toast, oatcakes or crusty bread, and add something sharp such as chutney or cornichons to cut through the richness.

Melon and winter berries

Robert, my husband, who is a chef, says this one is often popular in hotels if you want a fruit starter. What counts as winter berries depends where you live. Here in the UK, redcurrants are a popular choice, and a scatter of pomegranate seeds makes the plate seasonal and eye-catching.

Cut the melon on the morning you need it and keep it covered in the fridge. A squeeze of lime juice brings out the sweetness.

Winter soup

A good winter soup is ideal if you want something warming. Seasonal vegetables such as parsnips, carrots and potatoes all blend well, and herb and spice blends add extra flavour without extra effort.

For a smooth, elegant option, try this creamy cauliflower and goat’s cheese soup, or see our soup maker recipes if you want a hands-off batch. Soup is also the easiest starter to make well ahead, and the recipe further down this page freezes beautifully.

5 easy Christmas starter recipes for something different

If you want to go beyond the classics, these five recipes all work with turkey. Each has a make-ahead tip, and measurements are given in metric with US equivalents where they help.

Mushroom and herbed cheese bruschetta

Bruschetta tops the list of easy Christmas starter ideas because you can change the topping to suit your table. This version pairs garlicky mushrooms with a herbed goat’s cheese and ricotta spread.

For the mushrooms:

• 70g (5 tbsp) unsalted butter, divided
• 2 tbsp olive oil
• ½ medium shallot, finely minced
• 2 garlic cloves, finely minced
• about 100g white mushrooms, cleaned and chopped
• about 100g chestnut mushrooms (baby portobello), cleaned and chopped. Our guide to things to do with mushrooms has more ideas
• 2 tsp fresh thyme leaves
• 1 tbsp finely chopped fresh rosemary
• 60ml (¼ cup) brandy or peach juice
• salt and pepper

For the herbed cheese:

• 115g (4 oz) goat’s cheese, at room temperature
• 115g (4 oz) ricotta
• 2 tsp fresh thyme leaves
• 2 tsp finely chopped fresh rosemary

For the bruschetta:

• 2 small ciabatta loaves, halved lengthways, then cut into 5 to 7cm (2 to 3 inch) pieces

Method:

1. Melt 1 tablespoon of the butter in a small frying pan over a medium heat, then add the oil and shallot. Cook for 2 minutes, add the garlic and cook for 2 minutes more.
2. Add both mushrooms and cook for 8 to 10 minutes, until they release their juices. Stir in the thyme and rosemary and cook for 2 minutes.
3. Pour in the brandy or peach juice and simmer until reduced by half. Take the pan off the heat, whisk in 2 tablespoons of butter and season.
4. In a bowl, mix the goat’s cheese, ricotta and herbs until combined.
5. Butter the ciabatta with the remaining butter and toast under a hot grill (broiler) or on a griddle pan until golden. Spread with the herbed cheese and top with the mushrooms.

Make ahead: Make the mushroom topping and the cheese spread the day before and chill them. Reheat the mushrooms gently, then toast the bread just before serving so it stays crisp.

Goat’s cheese filled cherry tomatoes

This is the perfect make-ahead Christmas starter. You can prepare it the day before and keep it in the fridge until you are ready to serve, and it is vegetarian. A piping bag makes the filling quick and tidy, though a small spoon works fine.

Ingredients:

• 115g (¼ lb) goat’s cheese
• a small handful of fresh basil, finely chopped (about ¼ cup)
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 24 cherry tomatoes

Method:

1. Mix the cheese with the basil, salt and pepper in a small bowl.
2. Slice the top off each tomato and scoop out the pulp with a small spoon to make a hollow shell. Rinse the shells in cool water and drain them upside down on kitchen paper.
3. Fill each shell with the cheese mixture, using about 1 teaspoon each (a little less for smaller tomatoes). Arrange on a plate to serve, or chill until Christmas dinner.

Grilled pear (or peach) salad with champagne vinaigrette

If you want a fruit starter with a little substance, this is a good choice. Leave out the chicken for something lighter, and it becomes a vegetarian starter.

Fresh peaches are not at their best in December, so use firm ripe pears instead, or tinned peach halves in juice, drained and patted dry. Either grills well on a griddle pan, and grilled fruit with goat’s cheese and pecans suits a winter table.

For the salad (serves 6):

• 2 cos lettuces (romaine), base removed, washed and dried
• 3 medium ripe pears or peaches, stoned or cored and cut into wedges
• about 450g (16 oz) cooked chicken breast, shredded (leftover roast or rotisserie works well)
• 115g (4 oz) pecans, chopped
• 115g (4 oz) goat’s cheese

For the champagne vinaigrette:

• 3 tbsp champagne vinegar
• 1 tbsp lemon juice
• 120ml (½ cup) extra virgin olive oil
• 2 tsp very finely minced shallot
• 1 tbsp Dijon mustard
• 1 tbsp honey
• salt and pepper

Method:

1. Whisk the vinaigrette ingredients together in a small bowl, season and set aside.
2. Heat a griddle pan or barbecue to medium. Grill the fruit wedges for about 3 minutes per side until warmed and marked. Set aside.
3. Tear the lettuce into bite-sized pieces and divide between plates. Top with the fruit, chicken, pecans and crumbled goat’s cheese, then drizzle with the vinaigrette. Or toss the leaves in the dressing first, then build the plates.

Make ahead: The vinaigrette keeps well in a jar in the fridge for a couple of days. Shake it before using, and assemble the salad on the day.

Potato leek soup with crispy shallots

This is a rich, comforting winter soup that works as a make-ahead starter. Batch it up, freeze some, and reheat just before serving on Christmas Day. Leeks are the star here, and our leek substitutes guide helps if your supermarket runs short.

For the crispy shallots:

• 3 tbsp olive oil
• 45g (3 tbsp) unsalted butter
• 3 medium shallots, thinly sliced
• salt

For the soup (serves about 8 as a starter):

• 3 tbsp olive oil
• 4 leeks, white and light green parts, chopped
• 4 garlic cloves, peeled
• 2 litres (8 cups) vegetable or chicken stock
• 900g (2 lb) floury potatoes such as Maris Piper (russet), peeled and cut into small chunks
• 1 bay leaf
• 3 sprigs fresh thyme
• 180ml (¾ cup) double cream (heavy cream). Our guide to cooking with cream explains the options
• salt and pepper

Optional garnishes:

• 6 rashers of bacon, cooked crispy and crumbled
• 3 spring onions (green onions), thinly sliced
• 30g (¼ cup) grated white cheddar cheese

Method:

1. Melt the oil and butter in a small saucepan, then cook the shallots over a medium heat for 12 to 15 minutes, stirring, until golden brown. Lift them out with a fork and blot on kitchen paper.
2. In a large pan, cook the leeks and garlic in the olive oil over a medium heat for 8 to 10 minutes, until soft but not browned.
3. Add the stock, potatoes, bay leaf and thyme. Bring to the boil and cook for about 15 minutes, until the potatoes are soft.
4. Remove the bay leaf and thyme stems and blend until smooth with a stick blender. If you use a normal blender, do not overfill it and vent the lid so steam can escape.
5. Stir in the cream, season to taste, and adjust the thickness with a little more stock or by simmering for longer. Serve topped with the crispy shallots and any garnishes.

Make ahead: The soup keeps in the fridge for up to 2 days. To freeze, leave out the cream, freeze in portions, then defrost in the fridge and stir in the cream while reheating. Cream can split and potatoes can turn grainy when frozen together.

Bacon jalapeño cheese ball

For something different that also works as a party appetiser, this recipe is ideal. Make it as fiery as you like by adjusting the jalapeño and spices. If you prefer something milder, swap the Mexican-blend cheese for cheddar or Monterey Jack. Fans of this flavour combination will also like these bacon-wrapped jalapeño poppers.

• Prep time: 20 minutes
• Cook time: 10 minutes
• Serves: 4

Ingredients:

• 8 thick-cut bacon rashers
• ½ large jalapeño pepper, finely minced and divided
• 225g (8 oz) cream cheese, at room temperature
• 50g (½ cup) finely grated Mexican-blend cheese
• ½ tsp smoked paprika
• ½ tsp Mexican oregano (or ordinary dried oregano)
• ½ tsp chipotle powder
• ½ tsp garlic powder
• sea salt and black pepper

To serve: raw vegetable sticks and crackers

Method:

1. Line a large plate with kitchen paper and lay 4 bacon rashers on top. Cover with more kitchen paper and microwave on high for 3 to 4 minutes until crisp. Discard the paper and repeat with the remaining bacon.
2. Chop the bacon roughly in a food processor, then tip it into a large bowl with half the jalapeño. Stir and set aside.
3. In a second bowl, combine the remaining jalapeño with the cream cheese, grated cheese, spices and garlic powder. Season and stir well.
4. Shape the mixture into a ball with your hands, place on a plate and chill for 5 to 10 minutes to firm up.
5. Roll the ball in the bacon mixture and serve straight away with vegetables and crackers.

Make ahead: Shape and chill the cheese ball up to a day ahead, wrapped well. Roll it in the bacon just before serving so the coating stays crisp.

How to plan your Christmas Day starter timing

Choose one starter that you can finish a day or more ahead, and leave only the final assembly for Christmas Day. Our guide to organising your kitchen for Christmas helps you free up fridge and worktop space before the big day.

Starter	Do ahead	Do on the day
Prawn cocktail	Make the Marie Rose sauce the day before	Mix with prawns and plate
Smoked salmon	Buy and chill	Plate with lemon and bread
Pâté or terrine	Make or buy 1 to 2 days ahead	Slice and serve
Melon and winter berries	Buy fruit	Cut and dress on the morning
Winter soup	Make 2 days ahead, or freeze	Reheat until steaming hot
Mushroom bruschetta	Topping and cheese the day before	Reheat topping, toast bread
Cherry tomatoes	Fill the day before	Arrange and serve
Grilled fruit salad	Dressing ahead	Grill fruit, assemble
Potato leek soup	Make 2 days ahead, or freeze without cream	Reheat, add cream, make crispy shallots
Cheese ball	Shape and chill the day before	Roll in bacon and serve

Food safety tips for make-ahead starters

Cool soup and cooked dishes quickly, cover them and get them into the fridge or freezer rather than leaving them on the side. The Food Standards Agency advises that leftovers should only be reheated once and must be steaming hot all the way through, so portion your soup before chilling and reheat only what you need.

What drinks go with Christmas starters?

Smoked salmon and prawn cocktail suit a crisp, dry white or sparkling wine, while soups and mushroom dishes are happy with a lighter red. Our guide to picking wine for Christmas lunch covers the starter, the turkey and everything in between.

Christmas starter FAQs

What is a good starter to serve before Christmas turkey?

Choose something light, such as smoked salmon, prawn cocktail, a smooth soup or a fresh salad. These contrast with the richness of turkey and trimmings, so guests still have room for the main course.

Which Christmas starters can I make ahead?

Soups, filled cherry tomatoes, pâté, bruschetta toppings and the cheese ball can all be made a day or two ahead. Dressings keep well too. Save toasting bread, rolling the cheese ball in bacon and assembling salads for the day itself.

Can you freeze Christmas starters?

Soup is the best candidate. Freeze the potato leek soup without the cream for the best texture, defrost it in the fridge and reheat until steaming hot. Salads, filled tomatoes and the cheese ball do not freeze well.

How many starters should I serve at Christmas?

One starter in a small portion is plenty with a full turkey dinner to follow. If you want variety, serve two small bites such as a tomato and a spoonful of soup rather than two full plates.

What are good vegetarian Christmas starters?

The goat’s cheese tomatoes, mushroom bruschetta and melon with winter berries are all vegetarian. Make the potato leek soup with vegetable stock and skip the bacon, and leave the chicken out of the salad.

Get the perfect Christmas starter

Whether you serve something traditional or try something a little different, the best Christmas starter for a turkey dinner is light, can be mostly prepared ahead, and has a fresh or sharp note to balance the main course. Pick one from this list, do the make-ahead step in the days before, and enjoy a calm start to the meal. Have a very Happy Christmas!

Continue Reading

Planning the rest of the menu? These posts pair well with the starters above.

• Hosting a crowd: Christmas party food recipes
• More cheese ideas: baked brie with cranberries and walnuts, prosciutto wrapped brie, savoury brie and pear puff pastry
• No-cook nibbles: cranberry-pecan goat’s cheese appetiser and the pistachio and blackcurrant cheese log
• Boxing Day: leftover turkey and white bean soup and things to do with turkey and leftovers