A Friendsgiving Menu
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Because my birthday usually falls the week of Thanksgiving (though not this year because the holiday is so late), we often begin the festivities before Thanksgiving. And while we love celebrating with family and all the traditional fixings, we also love celebrating with our friends. This year, we have close friends visiting the weekend before Thanksgiving. They’re English, and back in the 1990s we introduced them to American Thanksgiving customs. For the following ten years as their kids grew up, they would always spend the holiday with us.
So this year I wanted to celebrate the upcoming holiday with them, but with a twist. It seems like a a bit of overkill (no pun intended) to have the same turkey, stuffing, and pumpkin pie that we serve on Thanksgiving. So earlier this month I tested out a Friendsgiving menu that would feel festive, but wouldn’t be a repeat of our traditional meal.
I happened upon this roasted chicken recipe via Smitten Kitchen, and I’m sold. It’s so good and I can prep it the night before! I also made the bread salad that accompanied the recipe and I’ve become a huge fan. It feels like stuffing, but healthier.
Speaking of sides, this is my favorite mashed potato recipe. Pretty traditional, but always a success. I think that cream, butter, and cream cheese makes the richest, creamiest mashed potatoes. I realize Martha’s recipe calls for Yukon gold potatoes, but I had Russet on hand when I was testing it out, and they worked as well. I also added a few peeled garlic cloves to the water while boiling the potatoes.
I wanted a bit of color and sweetness to accompany the chicken, and this is my favorite go to for cranberry sauce. It’s a more traditional cranberry sauce with apple and orange from Williams Sonoma. I’ve been making it for years and it doesn’t disappoint.
Finally, another oldie, but goody from Williams Sonoma is this twist on pumpkin pie: pumpkin cheesecake. I’ve made this a few times, and it’s a lovely blend of cheesecake and pumpkin with a gingersnap crust. Also, I haven’t had issue with the top cracking, which makes me happy.
Roasted chicken & bread salad via Smitten Kitchen and pumpkin cheesecake via Williams Sonoma | RACHEL CUTHBERT PHOTOGRAPHY
Bottom line, whether you’re celebrating Friendsgiving or serving a smaller crowd for Thanksgiving, I definitely recommend trying a roast chicken instead of a turkey. My family was so excited when I did a trial run of this meal — they told me it felt like the beginning of the holiday season and even wanted to light candles on the dinner table. Needless to say, I will be using these recipes when our friends come next week!
What are some of your favorite Friendsgiving/Thanksgiving dishes? I’d love to hear them in the comments below or on my social channels!
Finally, i’d like to wish a very Happy Thanksgiving to you and yours!
7.5’ Kennedy Fir from Tree Classics; Dinnerware from TJ Maxx; Silverware & Linens, World Marke; Faux Pumpkins & Candlestick Holders, Target; Plaid throw, Pottery Barn
Tree:
Kennedy fir, 7.5’ prelit quick set tree, Tree Classics
Classic Fraser fir decorated wreath, 24” Tree Classics
Greenery:
Wood garland, Creative Co-op. I really like this brand—usually found at boutiques. I found the garland at Lake St. Design Studio in Petoskey, MI and at our local Hillsdale boutique, MaryBeth’s.
Silk flowers & faux wheat: Target Dollar Bin
Faux pumpkins (gingham & pumpkin picks): TJ Maxx
Tablescape:
Water Hyacinth pumpkin, Opalhouse for Target, fall 2019
Gold Candlestick holders , Target
Candles, Magnolia for Target
White plates, Pioneer Woman, Walmart
Brown transferware plates, TJ Maxx
Gingham faux pumpkins, TJ Maxx
Plaid wool blanket, Pottery Barn (no longer for sale)
