30+ Delicious and Lucky New Year’s Traditional Dinner Recipes from Around the World

1 week agoLast Updated: December 10, 2024

23 minutes read

The start of a new year is often a time of reflection, gratitude, and of course, celebration.

One of the best ways to ring in the New Year is by sharing a meal with loved ones that is rich in tradition and flavor.

Across cultures and cuisines, New Year’s dinners hold special meaning—whether it’s bringing good luck, symbolizing prosperity, or simply bringing people together.

From hearty stews and savory roasts to comforting sides and decadent desserts, the New Year’s table is filled with dishes that not only satisfy but also carry deep-rooted cultural significance.

In this blog, we’ve compiled a list of 30+ New Year’s traditional dinner recipes that will help you celebrate the season with a variety of time-honored dishes.

Whether you’re looking to incorporate family recipes passed down through generations or try something new, these recipes offer the perfect balance of flavor and tradition.

Get ready to start the year off right with meals that will nourish the body and the soul.

30+ Delicious and Lucky New Year’s Traditional Dinner Recipes from Around the World

There’s no better way to welcome the New Year than with a table full of dishes that hold meaning and tradition.

From the comforting warmth of classic chicken and dumplings to the festive flavors of black-eyed peas, each dish offers a taste of luck, prosperity, and joy.

Whether you’re hosting a large gathering or enjoying a quiet dinner with close friends and family, these 30+ traditional New Year’s dinner recipes will help you celebrate the season in style.

As you gather around your table this New Year’s, remember that it’s not just the food that matters, but the time spent with those you love.

These recipes are a wonderful way to start the year off on the right foot, embracing both old traditions and new possibilities.

Here’s to a year filled with good food, good company, and good fortune!

New Year’s Day Southern Black-Eyed Peas and Collard Greens

A traditional Southern dish, black-eyed peas and collard greens are believed to bring good luck and prosperity for the upcoming year. The black-eyed peas symbolize coins, while the collard greens represent paper money, making this dish a staple for New Year’s Day celebrations. This hearty and flavorful combination is often cooked with smoky pork, adding a rich depth to the dish. It’s a delicious and comforting meal that’s perfect for ushering in a fresh start.

Ingredients:

1 pound dried black-eyed peas, soaked overnight
1 bunch collard greens, chopped
1 onion, chopped

3 cloves garlic, minced
1 ham hock or smoked turkey leg
4 cups chicken broth

1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 tablespoon olive oil

Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.

Add the smoked paprika and cayenne pepper, stirring to combine.
Add the soaked black-eyed peas, ham hock (or smoked turkey leg), and chicken broth. Bring to a boil.
Reduce the heat to low, cover, and simmer for about 45 minutes or until the peas are tender. Add water if needed to maintain the liquid level.

While the peas are cooking, in a separate pot, bring water to a boil and blanch the collard greens for 3 minutes. Drain and set aside.
Once the black-eyed peas are tender, stir in the collard greens, salt, and pepper. Let the mixture simmer for an additional 15-20 minutes, allowing the flavors to meld together.
Remove the ham hock or turkey leg, shred the meat, and return it to the pot.

Taste and adjust the seasoning as needed.

This Southern-inspired dish is more than just a meal—it’s a symbol of hope and prosperity for the new year. The rich, smoky flavors of the ham hock or turkey leg combine perfectly with the earthy, slightly bitter collard greens and the soft black-eyed peas. Served with cornbread and a side of rice, it’s the perfect dish to enjoy with family and friends as you ring in the New Year.

Traditional New Year’s Day Pork and Sauerkraut

Pork and sauerkraut is a time-honored New Year’s Day tradition, especially in Pennsylvania Dutch culture. The pork symbolizes progress, while the sauerkraut represents good luck. The combination of tender, slow-roasted pork with the tangy, slightly sour sauerkraut creates a satisfying, flavorful dish that is both comforting and rich in tradition. This dish is easy to make and is sure to be a favorite at your New Year’s celebration.

Ingredients:

4-5 pounds pork shoulder (bone-in or boneless)
1 large onion, sliced

2 cups sauerkraut, drained and rinsed
1/2 cup apple cider
1 tablespoon brown sugar

1 teaspoon caraway seeds
2 cloves garlic, minced
Salt and pepper to taste

1 tablespoon vegetable oil
Fresh parsley for garnish

Instructions:

Preheat your oven to 325°F (165°C).
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the pork shoulder generously with salt and pepper. Brown the pork on all sides, about 4-5 minutes per side.
Remove the pork from the pot and set aside. Add the sliced onion and garlic to the pot, sautéing until soft, about 3 minutes.

Add the sauerkraut, apple cider, brown sugar, and caraway seeds to the pot, stirring to combine.
Place the browned pork shoulder on top of the sauerkraut mixture. Cover the pot with a lid and transfer it to the preheated oven.
Roast for about 3 hours, or until the pork is fork-tender and easily shreds.

Once the pork is done, remove it from the pot and shred the meat. Stir the shredded pork back into the sauerkraut mixture.
Taste and adjust seasoning with salt and pepper as needed.
Garnish with freshly chopped parsley before serving.

Pork and sauerkraut is a meal steeped in tradition, symbolizing good fortune and new beginnings. The tender, juicy pork blends beautifully with the tangy sauerkraut, creating a dish full of rich, comforting flavors. Paired with mashed potatoes or roasted vegetables, this dish is a wonderful way to celebrate the new year with family and friends. Its simplicity and hearty nature make it a perfect meal for a cozy and meaningful New Year’s Day feast.

Classic New Year’s Day Hoppin’ John

Hoppin’ John is a Southern classic enjoyed on New Year’s Day, said to bring prosperity and good luck for the year ahead. The dish consists of black-eyed peas, rice, and pork, often seasoned with smoked meat such as ham hocks or bacon. This flavorful and filling meal represents wealth, with the black-eyed peas symbolizing coins and the rice standing for abundance. It’s a dish that’s both nourishing and steeped in tradition, perfect for starting the year with a lucky meal.

Ingredients:

1 pound dried black-eyed peas, soaked overnight
2 cups long-grain white rice
1/2 pound bacon, diced

1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf

1 teaspoon thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)

4 cups chicken broth
Salt and pepper to taste
2 green onions, sliced for garnish

Instructions:

In a large pot, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion and garlic to the pot and sauté until softened, about 4 minutes.

Add the soaked black-eyed peas, chicken broth, bay leaf, thyme, smoked paprika, and cayenne pepper (if using). Bring to a boil.
Reduce the heat, cover, and simmer for 45 minutes or until the peas are tender, adding more water or broth if needed.
While the peas cook, cook the rice in a separate pot according to package instructions.

Once the peas are tender, stir in the cooked rice and reserved bacon. Cook for an additional 5 minutes to combine flavors.
Season with salt and pepper to taste.
Serve the Hoppin’ John in bowls, garnished with sliced green onions.

Hoppin’ John is a beloved Southern dish that combines hearty, earthy flavors with a touch of smoky goodness from the bacon. The black-eyed peas and rice come together to symbolize wealth and abundance for the year ahead. This dish is comforting and full of tradition, making it the perfect way to celebrate New Year’s Day and start the year with a sense of good fortune. Whether enjoyed with family or friends, Hoppin’ John is a meal that connects you to the past while bringing hope for the future.

New Year’s Day Roast Chicken with Lemon and Herbs

Roast chicken is a simple yet elegant dish often featured in New Year’s Day meals, symbolizing family unity and good health for the year ahead. This recipe adds a burst of freshness with lemon and fragrant herbs, making the chicken juicy and flavorful. The crispy skin and tender meat make for a comforting and festive dish that’s perfect for any New Year’s celebration. It’s a versatile meal that pairs wonderfully with seasonal sides like roasted vegetables or mashed potatoes.

Ingredients:

1 whole chicken (about 4 pounds)
2 lemons, quartered
4 garlic cloves, smashed

3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped

Salt and pepper to taste
1/2 cup white wine (optional)
1/4 cup chicken broth

Instructions:

Preheat the oven to 425°F (220°C).
Rinse the chicken and pat it dry with paper towels. Season the inside of the chicken cavity with salt and pepper, then stuff it with the quartered lemons and smashed garlic cloves.

Rub the outside of the chicken with olive oil, thyme, rosemary, salt, and pepper.
Place the chicken on a roasting rack in a roasting pan, breast side up. If using, pour the white wine and chicken broth into the bottom of the pan for extra moisture.
Roast the chicken for about 1 hour 15 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.

Let the chicken rest for 10 minutes before carving.
Serve with the pan juices, and garnish with fresh herbs or extra lemon wedges if desired.

Roast chicken with lemon and herbs is a flavorful and satisfying dish that combines simplicity with elegance. The tangy lemon and fragrant herbs infuse the chicken with a delightful aroma and fresh taste. This dish is perfect for New Year’s Day, offering a celebratory feel while being easy to prepare and serve. Paired with roasted vegetables or potatoes, it’s a well-rounded meal that will bring warmth and joy to your family gathering.

New Year’s Day Shrimp and Grits

Shrimp and grits is a beloved Southern classic, often served during New Year’s celebrations as a symbol of good fortune and prosperity. The dish brings together tender shrimp sautéed in a rich, flavorful sauce, served over creamy grits. Its combination of textures and bold flavors makes it a comforting yet festive dish for the occasion. The savory and slightly spicy sauce complements the creamy, buttery grits, making this dish a crowd-pleaser for any New Year’s Day feast.

Ingredients:

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1 cup heavy cream

2 tablespoons unsalted butter
Salt and pepper to taste
2 cups chicken broth

1 cup grits (stone-ground or quick-cooking)
1 tablespoon butter
1/2 cup shredded cheddar cheese (optional)

Instructions:

Cook the grits according to the package instructions, using chicken broth for extra flavor. Stir in 1 tablespoon of butter and cheese if desired for a creamy finish. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and sauté for 2-3 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside.

In the same skillet, add the garlic, smoked paprika, and cayenne pepper, sautéing for 1 minute until fragrant.
Pour in the heavy cream and lemon juice, stirring to combine. Simmer for 2-3 minutes until the sauce thickens slightly.
Stir in the butter, and season with salt and pepper to taste. Return the shrimp to the skillet and toss to coat in the sauce.

Serve the shrimp mixture over the cooked grits, garnished with extra parsley or green onions if desired.

Shrimp and grits is the ultimate comfort food, with its bold, flavorful shrimp and creamy, cheesy grits. This dish has all the ingredients for a perfect New Year’s meal—richness, flavor, and a touch of indulgence. It’s a dish that celebrates Southern traditions and adds a festive touch to your New Year’s Day spread. Whether enjoyed with family or friends, shrimp and grits are sure to bring good fortune and deliciousness to the table.

New Year’s Day Baked Ham with Pineapple Glaze

Baked ham is another traditional dish that’s often found at New Year’s gatherings, symbolizing abundance and good fortune for the year ahead. This recipe uses a sweet and tangy pineapple glaze, which caramelizes on the ham during baking, creating a beautifully golden, flavorful crust. The juicy, tender ham pairs wonderfully with sides like mashed potatoes or roasted vegetables. It’s an impressive and festive centerpiece that’s easy to prepare and perfect for feeding a crowd.

Ingredients:

1 bone-in ham (8-10 pounds)
1 cup pineapple juice

1/2 cup brown sugar
1/4 cup Dijon mustard
1 tablespoon apple cider vinegar

1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Whole cloves (optional, for studding the ham)

Instructions:

Preheat your oven to 325°F (165°C).

Place the ham on a roasting rack in a large roasting pan, fat side up. Score the fat in a diamond pattern and stud with whole cloves if desired.
In a small saucepan, combine the pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves and the glaze thickens slightly.
Brush the glaze generously over the ham.

Bake the ham for about 2.5-3 hours, basting with the glaze every 30 minutes, until the ham reaches an internal temperature of 140°F (60°C) and is golden brown.
Once the ham is done, remove it from the oven and let it rest for 15 minutes before carving.
Serve the ham with the remaining glaze drizzled over the top.

Baked ham with pineapple glaze is a festive and flavorful dish that’s perfect for New Year’s Day. The sweet and tangy glaze creates a beautiful crust, while the juicy, tender ham offers a satisfying centerpiece for your celebration. This dish pairs wonderfully with a variety of sides and brings both tradition and indulgence to your table. It’s a classic choice that will leave your guests feeling full and lucky for the year ahead.

New Year’s Day Collard Greens with Ham Hocks

Collard greens are a staple in many New Year’s celebrations, particularly in the South, as they are believed to bring prosperity and wealth in the coming year. This recipe adds richness and depth of flavor by cooking the greens with smoky ham hocks, creating a savory dish that’s both hearty and comforting. The greens are tender and infused with the smoky essence of the ham, while the dish is seasoned with garlic, onions, and a hint of vinegar to balance the flavors. Collard greens make a wonderful side dish that pairs perfectly with roast meats, cornbread, or other Southern classics.

Ingredients:

2 pounds fresh collard greens, washed and chopped
2 ham hocks
1 onion, chopped

4 garlic cloves, minced
4 cups chicken broth
2 tablespoons apple cider vinegar

1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste

Instructions:

In a large pot, heat a little oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant and softened.
Add the ham hocks and chicken broth to the pot. Bring to a simmer and cook for about 1 hour, until the ham hocks release their smoky flavor into the broth.
Add the collard greens to the pot and stir to combine with the broth. Add the apple cider vinegar, red pepper flakes (if using), salt, and pepper.
Cover the pot and cook the greens for about 45 minutes to 1 hour, stirring occasionally, until the greens are tender and flavorful.
Remove the ham hocks and discard the bones, then shred the meat and return it to the pot.
Taste and adjust seasoning if necessary before serving.

Collard greens with ham hocks are a flavorful and symbolic dish that brings a rich and smoky element to your New Year’s Day meal. The tender greens are infused with the savory, smoky flavor from the ham, while the vinegar adds a touch of brightness to balance the richness. This dish embodies tradition and prosperity, making it the perfect side to serve alongside any New Year’s feast, whether it’s roast meats, cornbread, or other Southern classics.

New Year’s Day Black-Eyed Peas with Bacon

Black-eyed peas are a traditional food in many cultures on New Year’s Day, often believed to bring good luck and fortune in the year ahead. This recipe enhances the humble black-eyed peas by cooking them with smoky bacon, onions, garlic, and a touch of seasoning for a rich and hearty dish. The combination of tender peas and crispy bacon creates a satisfying side dish that is both comforting and flavorful. It pairs beautifully with other New Year’s dishes, especially pork or greens, making it an essential part of the celebration.

Ingredients:

1 pound dried black-eyed peas, rinsed and soaked overnight
4 slices bacon, chopped
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
4 cups chicken broth
1/2 teaspoon smoked paprika
Salt and pepper to taste

Instructions:

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving some of the rendered fat in the pot.
Add the chopped onion and garlic to the pot with the bacon fat and sauté for 3-4 minutes until softened.
Add the soaked black-eyed peas, chicken broth, bay leaf, smoked paprika, and a pinch of salt and pepper to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 1 to 1.5 hours, until the peas are tender.
Once the peas are cooked, stir in the crispy bacon and adjust the seasoning with more salt and pepper if needed.
Serve the peas hot, garnished with extra bacon if desired.

Black-eyed peas with bacon are a flavorful and satisfying dish that captures the essence of New Year’s Day traditions. The smoky bacon adds a rich depth of flavor to the tender peas, while the seasonings bring warmth and comfort to the dish. As a symbol of good luck, this dish is perfect for ringing in the new year, and it pairs well with roast meats, greens, or cornbread. Whether enjoyed as a side or as part of a larger feast, black-eyed peas with bacon will surely bring happiness and good fortune to the table.

New Year’s Day Cornbread

Cornbread is a beloved Southern classic, often served on New Year’s Day for its symbolism of prosperity and abundance. Its slightly sweet, tender crumb and golden, buttery crust make it the perfect complement to savory dishes like greens, roast meats, or chili. This recipe is simple to prepare, requiring only basic pantry ingredients, and can be baked in a skillet or a baking dish for that perfect crispy edge. With its light and fluffy texture, cornbread is a versatile dish that will round out your New Year’s meal with ease.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1/2 teaspoon baking soda (optional for extra fluffiness)

Instructions:

Preheat your oven to 425°F (220°C). Grease a 9-inch square baking dish or a cast iron skillet with butter or nonstick spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda (if using).
In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish or skillet and smooth the top with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the cornbread cool for a few minutes before slicing and serving.

Cornbread is a classic New Year’s side dish that adds warmth and a touch of sweetness to your festive meal. Its tender crumb and crispy edges are the perfect pairing for savory dishes like collard greens or baked ham. Simple to prepare and full of comforting flavor, this cornbread recipe is a must-have for any New Year’s celebration. Whether served as a side or enjoyed on its own, it will quickly become a favorite tradition on your New Year’s Day table.

New Year’s Day Roast Pork with Sauerkraut

Roast pork and sauerkraut is a traditional New Year’s Day dish in many cultures, particularly in German and Eastern European communities. The pork is rich and flavorful, while the sauerkraut adds a tangy, slightly sour contrast. Together, they create a perfect balance of savory and tart flavors. This dish is said to symbolize good health, prosperity, and luck, making it an excellent choice for your New Year’s celebration. The combination of juicy roast pork with tender sauerkraut is comforting and filling, perfect for feeding a crowd.

Ingredients:

3-4 pounds pork roast (such as pork shoulder or loin)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons caraway seeds (optional)
4 cups sauerkraut, drained and rinsed
1 onion, sliced
2 apples, peeled and sliced
1 cup chicken broth
1 tablespoon brown sugar
1 teaspoon paprika (optional)

Instructions:

Preheat the oven to 350°F (175°C).
Rub the pork roast with olive oil, salt, pepper, and paprika (if using). Optionally, sprinkle with caraway seeds for extra flavor.
In a large oven-safe Dutch oven or roasting pan, place the sliced onion and apples in the bottom. Place the pork roast on top of the apples and onions.
In a separate bowl, mix the sauerkraut, chicken broth, and brown sugar. Pour the mixture around the pork roast.
Cover the Dutch oven or pan with a lid or foil and roast for 2-3 hours, or until the pork is tender and fully cooked (internal temperature of 145°F).
Remove the pork roast from the pan and let it rest for 10 minutes before slicing.
Serve the sliced pork with the sauerkraut and apples on the side.

Roast pork with sauerkraut is a dish that combines rich, savory flavors with the tangy bite of sauerkraut, making it an ideal New Year’s Day meal. This dish not only tastes delicious but is also steeped in tradition, believed to bring good luck and prosperity for the year ahead. It pairs beautifully with mashed potatoes or crusty bread, making it a satisfying and hearty meal for your New Year’s celebration. The combination of tender pork and flavorful sauerkraut will be a highlight of your holiday feast.

New Year’s Day Hoppin’ John

Hoppin’ John is a Southern classic typically served on New Year’s Day to bring good luck and prosperity. This dish features black-eyed peas, rice, and pork, often flavored with smoked ham or bacon. The peas symbolize coins, while the rice represents wealth, making it a perfect dish to welcome the new year. Hoppin’ John is a comforting, hearty, and flavorful dish that combines savory ingredients with a touch of spice, and it’s easy to prepare for a crowd. It can be served as a side or as a main dish, making it versatile for your celebration.

Ingredients:

1 pound dried black-eyed peas, soaked overnight
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 smoked ham hock or 4 slices of bacon, chopped
4 cups chicken broth
1 teaspoon thyme
1 bay leaf
2 cups long-grain rice
Salt and pepper to taste
Hot sauce (optional)

Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, until softened.
Add the chopped ham hock (or bacon) and cook for an additional 2-3 minutes until the bacon is crispy or the ham hock is browned.
Stir in the black-eyed peas, chicken broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 1-1.5 hours until the peas are tender.
Once the peas are cooked, stir in the rice and add salt and pepper to taste.
Cover the pot and cook on low for another 20-25 minutes, or until the rice is tender and fully cooked.
Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot with a dash of hot sauce if desired.

Hoppin’ John is a traditional New Year’s dish that’s both flavorful and full of symbolism. The black-eyed peas bring the promise of good luck, while the rice and pork add depth and heartiness to the dish. It’s a comforting, one-pot meal that brings joy to your celebration and represents hope for prosperity in the year ahead. Whether served on its own or as a side to other holiday dishes, Hoppin’ John will add a touch of Southern charm to your New Year’s Day feast.

New Year’s Day Roast Beef with Yorkshire Pudding

Roast beef with Yorkshire pudding is a traditional British meal often served during the holiday season, including New Year’s Day. The rich, juicy beef is complemented by the airy, golden Yorkshire pudding, which is made from a simple batter and baked in the same pan as the beef to soak up all the delicious juices. This dish is a classic choice for a festive New Year’s Day meal, offering both elegance and comfort. The combination of tender beef and light, crispy Yorkshire pudding is sure to impress your guests and create lasting memories.

Ingredients:

3-4 pounds beef roast (prime rib or sirloin)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons dried thyme
1 cup all-purpose flour
1 cup milk
3 large eggs
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons beef drippings (from the roast)

Instructions:

Preheat the oven to 450°F (230°C).
Rub the beef roast with olive oil, salt, pepper, and thyme. Place the roast on a rack in a roasting pan.
Roast the beef in the oven for 15-20 minutes at 450°F, then reduce the temperature to 350°F (175°C) and continue roasting for 1-1.5 hours, depending on your desired level of doneness (use a meat thermometer for accuracy).
While the beef is roasting, prepare the Yorkshire pudding batter. In a bowl, whisk together the flour, milk, eggs, salt, and baking powder until smooth.
When the beef is done roasting, remove it from the pan and let it rest. Increase the oven temperature back to 450°F.
Pour the batter into the roasting pan with the beef drippings, ensuring it covers the bottom. Return the pan to the oven and bake for 20-25 minutes, or until the Yorkshire pudding is puffed and golden.
Slice the beef and serve with the Yorkshire pudding on the side.

Roast beef with Yorkshire pudding is a timeless dish that brings both flavor and tradition to your New Year’s celebration. The tender, juicy beef paired with the crispy, light Yorkshire pudding creates the perfect combination of textures. This dish will impress your guests and make your New Year’s Day feast memorable, offering a delicious start to a prosperous year.

New Year’s Day Chicken and Dumplings

Chicken and dumplings is a classic comfort food that’s perfect for a cozy New Year’s Day meal. This hearty dish combines tender chicken in a rich, creamy broth with fluffy dumplings that absorb all the delicious flavors. It’s a dish that has been passed down for generations and is believed to bring warmth and comfort for the year ahead. Whether enjoyed by a family gathering or a smaller celebration, chicken and dumplings offers a satisfying meal to start the new year with love and nourishment.

Ingredients:

1 whole chicken (about 4 pounds)
1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
6 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
1 egg

Instructions:

In a large pot, heat olive oil over medium heat. Add the chicken and sear on all sides until golden brown.
Remove the chicken from the pot and set it aside. Add the chopped onion, carrots, celery, and garlic to the pot, sautéing for 5-7 minutes until softened.
Pour in the chicken broth, bay leaf, thyme, and season with salt and pepper. Return the chicken to the pot, cover, and simmer for 1 hour or until the chicken is fully cooked.
Remove the chicken from the pot and shred the meat. Discard the bones and skin, and return the shredded chicken to the pot.
To make the dumplings, in a mixing bowl, combine the flour, baking powder, and salt. Add the milk, melted butter, and egg, stirring until a soft dough forms.
Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and cook for 15-20 minutes, or until the dumplings have doubled in size and are cooked through.
Taste the broth and adjust the seasoning with more salt and pepper if necessary. Serve hot, with dumplings on top of the chicken and broth.

Chicken and dumplings is a comforting and satisfying dish that perfectly captures the essence of New Year’s Day. The tender chicken, savory broth, and fluffy dumplings combine to create a meal that’s both hearty and nourishing. It’s the kind of meal that brings people together around the table and sets the tone for a warm and fulfilling year. This recipe is not only easy to prepare, but it also makes for great leftovers, ensuring that you can enjoy the cozy flavors for days after the holiday.

New Year’s Day Black-Eyed Peas Stew

Black-eyed peas are a staple for New Year’s Day in many cultures, symbolizing good luck and prosperity. This black-eyed peas stew combines the rich flavors of the legumes with smoky ham, vegetables, and a blend of seasonings, creating a hearty and filling dish. The stew is easy to prepare, perfect for serving a crowd, and brings a delicious balance of savory, smoky, and spicy flavors. This comforting stew will warm you up and set the tone for a lucky and prosperous year ahead.

Ingredients:

1 pound dried black-eyed peas, soaked overnight
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 smoked ham hock or 2 cups ham, chopped
4 cups chicken broth
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 bunch collard greens, chopped (optional)
2 tablespoons fresh parsley, chopped

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
Add the ham hock (or chopped ham), black-eyed peas, chicken broth, cumin, paprika, cayenne pepper, salt, and pepper. Stir to combine.
Bring the stew to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the peas are tender and the stew has thickened.
If using collard greens, stir them into the stew during the last 10 minutes of cooking.
Once the stew is ready, remove the ham hock, discard the bones, and shred the meat back into the stew.
Stir in fresh parsley and taste for seasoning. Adjust with more salt, pepper, or spices as needed. Serve hot.

Black-eyed peas stew is a flavorful and hearty dish that brings good luck and nourishment to your New Year’s Day celebrations. The combination of tender peas, smoky ham, and savory vegetables creates a comforting meal that will keep your guests satisfied. This stew is easy to prepare, perfect for making ahead of time, and even better when served the next day, allowing the flavors to meld together. Whether enjoyed on its own or paired with cornbread, it’s the perfect dish to start your year on a positive note.

New Year’s Day Cornbread Stuffing

Cornbread stuffing is a Southern classic that’s perfect for New Year’s Day. The cornbread provides a slightly sweet, crumbly texture that pairs wonderfully with savory ingredients like sausage, herbs, and vegetables. This stuffing is a great side dish to serve with roast meats, particularly turkey or pork, and it’s a crowd-pleaser at any New Year’s celebration. It’s flavorful, comforting, and full of tradition, offering a delicious way to celebrate the holiday while looking forward to the year ahead.

Ingredients:

1 large loaf of cornbread, cubed (about 6 cups)
1 tablespoon butter
1 onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/2 pound sausage (optional)
1/4 cup chicken broth
1/4 cup milk
1 teaspoon sage
1 teaspoon thyme
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup dried cranberries (optional)

Instructions:

Preheat the oven to 350°F (175°C).
In a large skillet, melt butter over medium heat. Add the chopped onion, celery, and garlic, cooking for 5-7 minutes until softened.
If using sausage, crumble and cook it in the skillet until browned.
In a large bowl, combine the cubed cornbread, sautéed vegetables (and sausage, if using), chicken broth, milk, sage, thyme, salt, and pepper. Stir to combine.
Transfer the stuffing mixture into a greased baking dish. Cover with foil and bake for 25-30 minutes, then uncover and bake for an additional 10-15 minutes until the top is golden brown.
Stir in the fresh parsley and dried cranberries (if using) before serving.

Cornbread stuffing is the perfect side dish for your New Year’s Day meal, bringing both savory and slightly sweet flavors to the table. The cornbread soaks up the delicious seasonings and broth, creating a dish that’s both comforting and satisfying. Whether served with roast pork, chicken, or turkey, this stuffing adds a hearty and flavorful element to your holiday feast. It’s an easy dish to prepare and can be made ahead of time, making it a great option for a stress-free New Year’s celebration.

Note: More recipes are coming soon!

1 week agoLast Updated: December 10, 2024

23 minutes read