You’re hosting Christmas dinner for 20 people, and the thought of plating individual servings makes you want to cancel everything.

Traditional sit-down dinners sound elegant until you’re stuck in the kitchen reheating plates while everyone else enjoys the party. You want your guests fed and happy without spending the entire evening as a short-order cook.

A Christmas buffet solves everything. Guests serve themselves at their own pace, you prepare everything ahead, and the variety pleases even the pickiest eaters. This guide covers exactly what foods to serve, how to set up your buffet table, timing strategies, and quantities so nobody goes hungry.

From appetizers through desserts, plus practical setup tips that prevent the common buffet disasters most hosts face.

Why Christmas Buffets Work Better Than Plated Dinners

Everyone eats at their own pace. Some guests want to dive right in while others prefer to socialize first. A buffet accommodates both without anyone feeling rushed or waiting awkwardly.

Dietary restrictions become manageable. Instead of trying to remember who’s vegetarian, gluten-free, or allergic to shellfish, you offer variety and let guests choose what works for them.

You actually enjoy your own party. No running back and forth to the kitchen, no timing stress, no worrying about food getting cold. Set everything out and join your guests.

Leftovers are organized and easy. Everything’s already in serving dishes, making cleanup and storage straightforward.

Visual appeal creates excitement. A beautifully arranged buffet table becomes a focal point that gets people talking and excited about the meal.

Planning Your Christmas Buffet: The Basics

Guest count determines everything. Plan for 1-1.5 pounds of total food per person. This sounds like a lot, but it accounts for variety, seconds, and different appetite sizes.

Timing matters for food safety. Hot foods shouldn’t sit out longer than 2 hours. Plan to refresh hot dishes or use warming trays and slow cookers.

Table space is your limiting factor. Measure your buffet area before planning dishes. You need 18-24 inches of table per serving dish including space for plates and utensils.

Flow prevents bottlenecks. Arrange food in logical order: plates first, then appetizers/salads, mains, sides, and finally bread/rolls. Beverages and desserts should be on separate tables.

Essential Equipment for Buffet Success

Chafing dishes or slow cookers keep hot foods at safe temperatures. You need at least 2-3 for a party of 20.

Tiered serving platters maximize vertical space and create visual interest. They’re perfect for appetizers, cookies, and small bites.

Labels and small cards identify dishes and list major allergens. This prevents constant questions and helps guests with restrictions.

Serving utensils for every dish prevent cross-contamination and make serving easier. Have backups ready.

Ice-filled bowls or platters keep cold items like shrimp cocktail or cheese safe and fresh.

Christmas Buffet Food Categories

Appetizers and Starters (Choose 4-5)

Cheese and Charcuterie Board The ultimate crowd-pleaser that requires minimal work. Include 3-4 cheeses (soft brie, aged cheddar, blue cheese, goat cheese), cured meats (prosciutto, salami), crackers, nuts, dried fruits, and honey. Calculate 2-3 ounces total per person.

Shrimp Cocktail Classic, elegant, and easy to prep ahead. Buy pre-cooked shrimp and arrange around a bowl of cocktail sauce. Plan 3-4 large shrimp per person.

Stuffed Mushrooms Can be made vegetarian or with sausage. Prep the day before and bake right before guests arrive. Count 2-3 per person.

Caprese Skewers Cherry tomatoes, mozzarella balls, and basil on toothpicks drizzled with balsamic glaze. Fresh, colorful, and easy to grab. Make 2 per person.

Spinach Artichoke Dip Serve warm in a slow cooker with bread cubes, crackers, and vegetable sticks. Make a double batch – it disappears fast.

Bacon-Wrapped Dates Sweet, savory, and addictive. Stuff with goat cheese for extra flavor. These can be assembled ahead and baked last minute. Plan 2-3 per person.

Deviled Eggs Traditional holiday favorite that’s inexpensive and filling. Make them festive with paprika and fresh herbs. Calculate 2 egg halves per person.

Main Proteins (Choose 2-3)

Honey-Glazed Ham The ultimate buffet centerpiece that serves a crowd and tastes great at room temperature. A bone-in ham serves about 10-12 people. Slice most of it ahead but leave some for carving at the table for presentation.

Prime Rib or Beef Tenderloin Impressive and easier than you think. Cook to medium-rare, slice, and arrange on a platter. Offer horseradish sauce and au jus on the side. Calculate 6-8 ounces per person.

Herb-Roasted Turkey Breast Simpler than a whole turkey and carves beautifully. Two 3-4 pound breasts serve 15-20 people. Make cranberry sauce from scratch – it takes 15 minutes and tastes infinitely better than canned.

Salmon (Baked or Poached) Perfect for pescatarian guests and adds elegant variety. A whole side of salmon makes a stunning presentation. Serve with lemon wedges and dill sauce. Calculate 5-6 ounces per person.

Vegetarian Main Option Mushroom Wellington, stuffed acorn squash, or eggplant parmesan ensures vegetarians have a proper main course, not just sides. Plan one substantial portion per vegetarian guest plus extras for curious omnivores.

Side Dishes (Choose 5-7)

Garlic Mashed Potatoes The ultimate comfort food that can be made ahead and kept warm in a slow cooker. Plan 3/4 cup per person. Make them extra creamy with butter, cream cheese, and roasted garlic.

Green Bean Almondine Classic Christmas side that adds color and freshness. Blanch beans ahead and sauté with butter and almonds right before serving. Calculate 1/2 cup per person.

Roasted Brussels Sprouts with Bacon Even Brussels sprouts haters love these when roasted crispy with bacon. Prep ahead and reheat before serving. Plan 1/2 cup per person.

Sweet Potato Casserole Traditional holiday favorite with brown sugar pecan topping or marshmallows (or offer both!). Make the day before and bake before serving. Calculate 3/4 cup per person.

Cranberry Orange Relish Bright, tangy, and cuts through rich foods perfectly. Make 3-4 days ahead for flavors to develop. Plan 1/4 cup per person.

Dinner Rolls or Biscuits Essential for soaking up gravies and sauces. Offer butter and honey on the side. Calculate 1.5-2 rolls per person. Buy quality frozen rolls to save time – nobody will know.

Wild Rice Pilaf Adds texture variety and works for gluten-free guests. Make ahead and reheat with a splash of broth. Plan 1/2 cup per person.

Roasted Root Vegetables Carrots, parsnips, and beets roasted with olive oil and herbs. Beautiful colors and naturally sweet. Calculate 1/2 cup per person.

Salads (Choose 2)

Winter Kale Salad Massaged kale with dried cranberries, pecans, and lemon vinaigrette. Dress right before serving to prevent wilting. Plan 1 cup per person.

Classic Caesar Salad Crowd-pleaser with romaine, parmesan, croutons, and creamy dressing. Keep components separate and let guests build their own. Calculate 1 cup per person.

Festive Apple Walnut Salad Mixed greens with sliced apples, candied walnuts, blue cheese crumbles, and apple cider vinaigrette. The sweetness balances savory dishes perfectly.

Desserts (Choose 4-5)

Cookie Assortment Variety is key – sugar cookies, gingerbread, chocolate chip, and shortbread. Bake ahead and freeze, then thaw the morning of. Plan 2-3 cookies per person.

Peppermint Bark Easy to make in large quantities and adds festive color. Break into irregular pieces and arrange on a tiered stand. Calculate 2-3 pieces per person.

Mini Cheesecakes Individual portions eliminate cutting and serving hassles. Make in muffin tins days ahead. Offer plain and chocolate varieties. One per person minimum.

Yule Log or Christmas Cake Traditional centerpiece dessert that’s visually impressive. Slice ahead for easy serving. Plan for 60% of guests to have a slice – many will be too full.

Chocolate Truffles Rich, elegant, and easy to make ahead. Arrange in paper cups on a decorative platter. Calculate 2 per person.

Fresh Fruit Display Offers a lighter option for guests who don’t want heavy dessert. Include grapes, berries, and sliced seasonal fruits. Plan 1/2 cup per person.

Christmas Buffet Menu 1

Course	Dish
Appetizers	Cranberry Brie Bites, Caprese Skewers, Sausage-Stuffed Mushrooms, Spinach and Artichoke Dip, Mini Shrimp Cocktails
Main Dishes	Roasted Turkey with Herb Butter, Honey-Glazed Ham, Beef Wellington, Vegetarian Lasagna, Roast Duck with Orange Sauce
Sides	Mashed Potatoes with Garlic Butter, Sweet Potato Casserole, Green Bean Almondine, Roasted Brussels Sprouts with Bacon, Cranberry Sauce
Salads	Winter Kale Salad with Pomegranate, Caesar Salad with Homemade Dressing, Spinach Salad with Goat Cheese and Cranberries, Arugula Salad with Pears and Walnuts, Greek Pasta Salad
Breads	Garlic Knots, Herb Focaccia, Cornbread Muffins, Cranberry Walnut Rolls, Mini Croissants
Desserts	Yule Log Cake, Gingerbread Cookies, Peppermint Bark, Mini Pecan Pies, Eggnog Cheesecake
Drinks	Mulled Wine, Hot Cocoa Bar, Spiced Cider, Cranberry Mimosas, Peppermint Mocha

Christmas Buffet Menu 2

Course	Dish
Appetizers	Deviled Eggs with Festive Garnish, Cheese and Crackers with Fig Jam, Pigs in a Blanket, Mini Quiches, Shrimp Cocktail
Main Dishes	Prime Rib Roast, Baked Salmon with Dill Sauce, Chicken Marsala, Lamb Chops with Mint Sauce, Herb-Crusted Pork Loin
Sides	Scalloped Potatoes, Mac and Cheese, Roasted Root Vegetables, Wild Rice Pilaf, Stuffing with Sausage and Sage
Salads	Cranberry Spinach Salad, Waldorf Salad, Arugula & Pear Salad, Beet & Goat Cheese Salad, Tomato Mozzarella Salad
Breads	Mini Dinner Rolls, Cheesy Garlic Bread, Herb Focaccia, Croissant Sandwich Bites, Cranberry Walnut Rolls
Desserts	Tiramisu, Fruitcake, Chocolate Fondue with Marshmallows and Fruits, Sugar Cookies with Festive Icing, Trifle with Custard and Fruit
Drinks	Eggnog, Holiday Punch, Irish Coffee, White Christmas Sangria, Sparkling Cranberry Mocktail

Christmas Buffet Menu 3

Course	Dish
Appetizers	Mini Pizza Bites, Chicken Nuggets Shaped Like Stars, Fruit Skewers with Holiday Colors, Decorate-Your-Own Cookies, Popcorn Balls
Main Dishes	Roast Chicken with Herbs, Stuffed Squash, Mushroom Wellington, Panettone Chicken Casserole, Tamales (Mexican)
Sides	Garlic Mashed Cauliflower, Sweet Potato Fries, Honey-Glazed Carrots, Roasted Asparagus, Cranberry Relish
Salads	Mixed Greens with Candied Pecans, Pomegranate Arugula Salad, Winter Kale Salad with Apple, Classic Caesar Salad, Greek Pasta Salad
Breads	Mini Baguettes, Herb Knots, Cornbread Muffins, Soft Pretzel Bites, Dinner Rolls
Desserts	Stollen (German Fruit Bread), Peppermint Bark, Chocolate Truffles, Gingerbread Houses, Eggnog Pudding Cups
Drinks	Hot Chocolate, Mulled Wine, Spiced Apple Cider, Peppermint Latte, Holiday Smoothie

Setting Up Your Buffet Table

Start with the foundation. Use a tablecloth that drapes to the floor for elegance. Layer with a runner in complementary colors or metallic accents.

Create height variation. Use cake stands, boxes covered with cloth, or inverted bowls under the tablecloth to create different levels. This makes the display more interesting and maximizes space.

Logical flow prevents chaos. Place plates at the beginning, followed by salads and cold items, then hot mains, sides, and finally utensils and napkins at the end. This prevents people from juggling everything.

Double-sided setup for large crowds. If you have 30+ guests, set up identical stations on both sides of the table so people can serve from either direction.

Beverage station separate. Keep drinks on a completely different table or area. This prevents bottlenecks at the food table.

Dessert reveal later. Don’t put desserts out during dinner – they take up valuable space and look picked-over. Clear dinner items and present desserts fresh after the main meal.

Quantity Planning Guide

Appetizers: 6-8 pieces per person if serving dinner, 12-15 pieces for appetizer-only parties

Proteins: 6-8 ounces total per person (if offering multiple proteins, calculate 4-5 ounces of each)

Side dishes: 1/2 cup per person per side dish

Salad: 1 cup per person

Bread: 1.5-2 pieces per person

Dessert: Plan for 2-3 dessert servings per person (people taste multiple options)

Make-Ahead Timeline

One Week Before:

• Shop for non-perishables
• Make and freeze cookies
• Prepare and freeze any casseroles
• Clean and organize serving dishes

Three Days Before:

• Shop for fresh ingredients
• Make cranberry sauce
• Bake desserts (except those requiring last-minute assembly)
• Prepare any marinades

Two Days Before:

• Prep vegetables (wash, chop, store properly)
• Make dips and spreads
• Assemble dishes that improve with time
• Set up beverage station

One Day Before:

• Cook ham or turkey
• Prepare salad components (don’t dress yet)
• Make mashed potatoes (reheat before serving)
• Set up buffet table with serving dishes and labels

Day Of:

• Reheat prepared dishes
• Cook items that must be fresh
• Arrange cold appetizers
• Final table setup and garnishes

Keeping Food at Safe Temperatures

Hot foods must stay above 140°F. Use chafing dishes with Sterno fuel, slow cookers on warm setting, or warming trays. Check temperatures periodically.

Cold foods must stay below 40°F. Use ice-filled serving bowls or platters for items like shrimp cocktail and cheese. Refresh ice as needed.

The two-hour rule applies. Food shouldn’t sit at room temperature for more than 2 hours total. For parties lasting longer, plan to refresh dishes or switch to new ones.

Have backup supplies ready. Keep extra fuel for chafing dishes and bags of ice for cold items easily accessible.

Budget-Friendly Buffet Strategies

Focus spending on proteins. These are your showstoppers. Save money on sides by choosing dishes with affordable ingredients like potatoes, beans, and seasonal vegetables.

Buy in bulk smartly. Warehouse stores offer great deals on cheese, nuts, and crackers. Split large quantities with a co-host if needed.

Choose seasonal produce. Winter vegetables like squash, Brussels sprouts, and root vegetables cost less and taste better than out-of-season options.

Make your own when it matters. Homemade cranberry sauce, dips, and dressings cost pennies and taste infinitely better than store-bought versions.

Strategically use convenience items. Frozen dinner rolls, pre-washed salad greens, and pre-cooked shrimp save time without sacrificing quality.

Preventing Common Buffet Disasters

Running out of food: Always make 10-15% more than your calculations suggest. Leftovers are better than hungry guests.

Food getting cold: Start with piping hot food and use proper warming equipment. Don’t put food out too early.

Bottlenecks at the table: Ensure there’s 36 inches of clearance around the buffet table for traffic flow. Consider a two-sided setup.

Confused guests: Label everything clearly, especially dishes containing common allergens. Include serving utensils for every item.

Messy table: Station someone to tidy and refill during the first hour. Provide small plates for returns to the buffet.