While Thanksgiving typically focuses on family and a lavish dinner, “Friendsgiving” celebrates your friends! This Thanksgiving-themed feast is generally held the week of Turkey Day, but it doesn’t need to be a stressful or fancy affair as you spend time with your chosen family.
Here are some easy dishes to whip up, whether you’re hosting or bringing a dish to the potluck.
PUMPKIN SPICE BREAD
Start your feast with some pumpkin spice bread topped with cream cheese frosting that perfectly complements the fall spices. Maple syrup helps add sweetness while cutting down the amount of added sugar.
Ingredients
- 1¾ cups whole-wheat pastry flour
- 1½ tsp. ground cinnamon
- 1 tsp. baking soda
- ¾ tsp., salt
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground allspice
- 1 cup unseasoned pumpkin puree
- ½ cup pure maple syrup
- ¼ cup neutral oil (we used avocado)
- 2 large eggs
For the spread
- ¾ cup confectioners’ sugar
- 2 oz. reduced-fat cream cheese, softened
- ½ tsp. vanilla extract
Instructions
Preheat oven to 350 degrees F. Coat an 8x8-inch baking pan with cooking spray.
In a large bowl, whisk flour, cinnamon, baking soda, salt, ginger, nutmeg, and allspice.
In a medium bowl, whisk pumpkin, maple syrup, oil, and eggs.
Create a hole in the center of the dry mixture. Pour in wet mixture and mix until thoroughly combined.
Pour batter into prepared pan. Bake until a toothpick comes out clean, about 45-50 minutes. Let cool in pan for 5 minutes; remove from pan and place on wire rack to cool completely, about 1 hour.
Meanwhile, use an electric mixer on medium speed to beat confectioners’ sugar and cream cheese until combined, about 1 minute. Add vanilla and beat until combined. Spread over cooled bread. Makes 12 slices.
TURKEY CRANBERRY SLIDERS
Here’s a hack for those intimidated by cooking a turkey: Many grocery stores sell roasted turkey breast in the same section as rotisserie chickens. That’s what we used for these sliders, which made it much easier to prepare – perfect for a big party!
Ingredients
- 12 Hawaiian sweet rolls, sliced in half “hamburger” style
- 3 cups cooked turkey, diced
- 8 oz. cranberry sauce
- 6 slices Swiss cheese
- 4 Tbsp. butter, melted
- 1 tsp. yellow mustard
- ½ tsp. garlic powder
- ⅛ tsp. salt
- ½ tsp. poppy seeds
Instructions
Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Place bottom half of rolls into prepared baking dish. Layer with turkey, cranberry sauce, and cheese. Place top half of rolls on top.
In a small bowl, mix butter, mustard, garlic powder, salt, and poppy seeds. Use a brush to spread butter mixture on top of buns.
Cover with foil and bake for 15 minutes, or until top is golden brown. Makes 12 sliders.
STUFFING BITES
Italian sausage adds a little kick to these stuffing bites, which are a fun twist to the traditional Thanksgiving side. You could also try using maple sausage if you prefer the flavor without the spice.
Ingredients
- 1 lb. Italian sausage, drained
- ½ cup yellow onion, diced
- ¾ cup shredded cheddar cheese
- 2 eggs
- ½ cup dried cranberries
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- ½ tsp. salt
- ½ tsp. black pepper
- 6 oz. stuffing mix
- 1 cup low-sodium chicken broth
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Meanwhile, cook sausage in a skillet over medium heat. Add onion after 2 minutes and sauté until sausage is cooked through and onion is tender, about 5-7 minutes.
Remove sausage and onions from heat and transfer to a large mixing bowl. Add remaining ingredients to bowl and mix.
Use an ice cream scoop to spoon mixture into 8 evenly sized balls. Place on prepared baking sheet. Bake until bites are slightly browned on top, about 20 minutes. Makes 8 bites.
PARMESAN ROASTED BRUSSELS SPROUTS
A crispy parmesan garlic crust and crunchy panko elevate these roasted Brussels sprouts. Feel free to leave some of the loose leaves mixed with the sprouts as they bake for some extra crunch!
Ingredients
- 8 oz. Brussels sprouts, trimmed and chopped in half
- 2 Tbsp. extra virgin olive oil
- 2 garlic cloves, minced
- ½ tsp. salt
- ¼ tsp. black pepper
- ⅓ cup parmesan
- ⅓ cup panko breadcrumbs
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, add Brussels sprouts and oil, tossing gently. Add garlic, salt, pepper, parmesan, and panko. Toss to coat. Spread on baking sheet face down.
Roast until tender and edges are deep golden brown and crispy, about 20-30 minutes. Makes 3-4 servings.
CARAMEL APPLE COOKIES
Soft and chewy, these cookies feature cinnamon apples baked right into brown sugar cookie dough. They’re just as delicious as caramel apples, but they’re a lot less messy, making them the perfect dessert to share around the Friendsgiving table.
Ingredients
- 2 medium Granny Smith apples, skin-on, chopped into ½-inch cubes
- 2 Tbsp. packed dark brown sugar
- ¼ tsp. ground cinnamon
For the cookie dough
- 4 Tbsp. unsalted butter, softened
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 tsp. pure vanilla extract
- 1 large egg, room temperature
- 1⅓ cups all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- Caramel sauce, for topping
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a small pan, cook apples, brown sugar, and cinnamon over medium heat, stirring frequently, until apples soften just slightly, about 5 minutes. Transfer to a medium bowl and let cool.
In a large bowl, add butter, both sugars, and vanilla extract. Beat using an electric hand mixer on medium speed for 1-2 minutes until pale and fluffy. Beat in egg until well-combined.
In a medium bowl, whisk together flour, baking soda, and salt. Add dry ingredients to butter mixture. Fold in until mostly combined. Add apples to dough and fold it in, ensuring apples are distributed evenly. If the dough is very soft, refrigerate for about 20 minutes.
Use a large spoon to scoop dough onto prepared baking sheets. Bake for 12-16 minutes until cookies are browned on the edges and lightly golden on top. Let cool for 2 minutes on baking sheets and then transfer to wire rack to finish cooling. Drizzle with caramel sauce. Makes 12-15 cookies.
Party time
Still in a celebrating mood? Check out these recipes that are perfect for big gatherings:
