Whether you’re hosting your first-ever Friendsgiving or it’s your tenth time at the rodeo, that warm feeling you get when you cook for friends and family never changes. While classic pumpkin pie will always be a must-have, why not wow the crowd with new flavors and spins on oldies-but-goodies? These 11 crowd-pleasing Friendsgiving recipes will surely make their way into your holiday traditions for years to come. (Feel free to reprise them in a couple of weeks for Thanksgiving, too—we won’t tell!)
Apple French Onion Soup
Start the feast with a twist on classic onion soup by adding sweet apples! It’ll get your guests in the Thanksgiving mood—and keep them occupied while you put the finishing touches on the rest of your delicious dishes.
Savory Squash Tart
The best part about this squash tart is you can substitute whatever squash you have on hand. Simply couple thinly-sliced squash with herbs and a mild cheese for an appetizer or vegetarian-friendly main dish that even meat eaters will love.
Fennel Apple Salad
A crisp salad adds much-needed green to a beige tablescape and lightens up the otherwise-heavy Thanksgiving menu. We’re partial to the complementary pairing of sweet fall apples with crunchy, licorice-y fennel in this dish.
Caramelized Brussels Sprouts with Bacon
Brussels sprouts are a must on Thanksgiving and Brussels topped with salty bacon can’t be beat. If you have leftovers—big if—then add them to eggs the next morning for a leftover Thanksgiving hash.
Easy Garlic Mashed Potatoes
We could suggest an over-the-top mashed potato dish but nothing beats the classic taste of creamy taters with butter and garlic. Nothing too special here, just lots of delicious flavor.
Deviled Eggs Dip
Deviled eggs are a go-to during major holiday parties—they’re easy to pass around and can be enjoyed in a single bite—but this year, we’re all about the deviled egg dip. Follow your favorite recipe (or this one here) and dip raw veggies and crackers into this salty, creamy dip.
Cranberry Apple Margaritas
You know what your menu is missing? A seasonal cocktail with three fruits you probably have your fridge: cranberries from The Marketplace, oranges, and apples. Serve this as a mocktail, as a margarita, or substitute vodka or rum for the tequila if desired.
Classic Green Bean Casserole
Classic green bean casserole needs at least two things before you make the rest: fresh, crunchy green beans and canned fried onions. This recipe has both, so you know it’ll be a hit.
Orange-Glazed Herb Turkey
“Turkey is my favorite part of Thanksgiving!” said one person, maybe. That’s why we picked a recipe that calls for lots of herbs and sweet oranges.
No-Bake Pumpkin Cheesecakes
You’ll be hot and tired enough with the oven blazing all day, so you may join us in being a big proponent of no-cook desserts. This “cheesecake” still has plenty of classic pumpkin flavor without the burden of making a crust from scratch. We love it topped with roasted pumpkin seeds, one of the add-ons we’re currently offering for the holidays.
Herbed Cornbread Stuffing
And the number one recipe to wow your crowd? Homey cornbread stuffing. Make it for your Friendsgiving gathering (find discounted cornmeal for the croutons in The Marketplace!):
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Herbed Cornbread Stuffing
Description
Combine fragrant herbs and lots of fresh and savory veggies with crumbly cornbread for a delicious vegetarian-friendly stuffing that pairs perfectly with your other Thanksgiving dishes.
Ingredients
- 2 batches favorite cornbread
- 3 teaspoons cooking oil
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bundle fresh rosemary, finely chopped
- 1 bundle fresh thyme, finely chopped
- 1 bundle chives, finely chopped
- 6 sage leaves, finely chopped
- 4 cups vegetable stock
- 3 teaspoons salt
- 2 teaspoons freshly cracked black pepper
- Pecans (optional)
Instructions
- Follow the directions and bake your favorite cornbread. Once cooled, cube the cornbread into 1-inch pieces. Set aside.
- Preheat oven to 375°F.
- Use a large cast iron skillet (or any oven-safe skillet) to bring cooking oil to medium high heat. Add celery, carrot, onion, salt, and pepper. Cook and stir occasionally until veggies just start to brown—about 10 minutes.
- Add garlic, rosemary, thyme, chives, and sage. Gently stir for 2-3 minutes, then pour in the vegetable stock.
- Turn off the heat and add the corn bread pieces. Carefully mix to coat, then transfer skillet to the oven and bake for 45 minutes or until lightly browned on top.
- When ready, top with optional pecans, serve, share, and enjoy!