Friendsgiving is one of those rare traditions that feels instantly comforting. It’s a table surrounded by the people who make life better, where laughter replaces formality and gratitude comes easily. It’s a time to slow down, share a meal, and celebrate the family you choose.
Whether your table is filled with homemade recipes or store-bought favorites, Friendsgiving is a reminder that connection matters far more than perfection. It’s about good food, good friends, and the kind of warmth that lingers long after the plates are cleared.
Create a Space That Feels Like You
Forget the idea of a perfect setup. The most welcoming homes are the ones that feel lived in and loved. Clear off your table, light a few candles, and add textures like linen napkins or wooden boards. You can mix and match plates, use mason jars as glasses, or bring in greenery from your yard.
If you want to add something special, write a short note for each guest. Something as simple as one line about what you appreciate most about them is thoughtful and personal.
Set the Tone Early
The evening starts as soon as friends walk in, so go ahead and awaken all of their senses. Light a few candles so the soft glow flickers across the table, making everything feel a little slower, a little softer. The air carries the scent of something warm and mingles with laughter that starts before coats are even hung.
A playlist hums in the background, maybe Norah Jones or a few acoustic covers that feel like home. The gentle clink of glasses and quiet chatter create a rhythm all their own. Then comes that irresistible aroma from food made with love, filling the room with a warmth that draws everyone closer.
From the glow of the candles to the sound of easy conversation, you’ve set more than a table. You’ve created a space where comfort meets connection, and where gratitude naturally finds its place.
A Menu That Feels Comforting, Not Complicated
Friendsgiving isn’t about the fanciest spread. It’s about dishes that feel familiar and comforting, just like the people sitting around your table. Choose recipes that can be made ahead and shared easily so you can relax and be present with the people you love.
Start with something easy, fragrant, and impossible not to love.
Baked Brie with Honey and Thyme
Ingredients:
- 1 wheel of brie
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- Crackers or sliced baguette
How to Prepare:
- Bake the brie at 350°F for about 10–12 minutes.
- Drizzle with honey, sprinkle with thyme, and serve warm. It’s simple, fragrant, and perfect for sharing.
Main Dishes & Sides to Try
Maple Butter Roast Chicken
Easier than turkey and just as impressive.
Ingredients:
- 1 (3½-pound) whole chicken
- Kosher salt and black pepper
- 2 to 3 rosemary sprigs, plus 2½ teaspoons finely chopped rosemary
- 4 tbsp unsalted butter
- 2 tbsp maple syrup
How to Prepare:
- Heat the oven to 375°F. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird’s cavity.
- In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s alright.
- Roast the chicken, basting with the
- pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165° with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving.
- Whisk remaining juice and pass at the table.
Print recipe here.
Sweet Potato Gratin with Gruyère and Rosemary
Creamy and comforting.
Equipment:
- mandolin slicer
- 9 inch spring form pan
Ingredients:
- 1 package refrigerated, roll out pie crusts (2- 9 inch crusts)
- 1 tbsp chopped fresh Rosemary
- ¼ tsp coarse ground black pepper
- 1 ⅔ cups grated Gruyere cheese (or sharp white cheddar)
- ⅓ cup shaved Parmesan
- 1 ½ pounds sweet potatoes
- 1 ½ pounds Yukon gold potatoes
- 1 tsp salt
- ⅔ cup heavy cream (or half & half cream)
- 1 tsp minced garlic
How to Prepare:
- Preheat oven to 450°F. Toss cheeses in a bowl together and set aside.
- Unroll pie crusts on a lightly floured surface. Sprinkle ⅓ cup of the mixed cheeses, chopped Rosemary and black pepper over one crust. Top with second crust. Use a rolling pin to roll crusts out to 13 inches and seal edges together.
- Place rosemary crust in a 9-inch spring form pan. Press in bottom and up the sides of the pan. Fold down any excess edges to make crust even with the top of the pan. Place in refrigerator to chill while prepping the potatoes.
- Peel sweet potatoes and gold potatoes. Use mandolin to slice all of the potatoes evenly and thinly (⅛ to ¼ inch thick).
- In bottom of crust, begin to layer ⅓ of the sliced gold potatoes and then ⅓ of the sliced sweet potatoes. Sprinkle with ⅓ of the salt and ⅓ cup of mixed cheeses. Repeat these layers 2 more times to make 3 complete layers in the crust. Press layers down if needed so they fit beneath the top of the pan.
- Heat garlic and cream in a glass measuring cup for 45 seconds in the microwave. Stir well and pour over top of your cheesy layers. Top with rest of cheese. Cover with aluminun foil and bake in preheated oven for 1 hour.
- Remove foil and bake for an additional 15-25 minutes or until the crust is richly browned and the cream is bubbling around the edges and in the middle of the pie. Remove from oven and let rest for 10-15 minutes. Move to serving plate or cake pedestal. Remove outer ring. Garnish with additional Rosemary, if desired.
Print recipe here.
Winter Salad with Pears, Goat Cheese, and Candied Pecans
A fresh, colorful side.
Ingredients:
Candied Pecans
- 1 pound of pecan halves
- 1 cup of brown sugar
- 1 egg white
- 1 tbsp of water
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- ½ tsp of sea salt
- ¼ tsp of cayenne
Salad Dressing
- 2 tbsp of olive oil
- 1 tbsp of dijon mustard
- 1 tbsp of honey
- 1 tsp of poppy seeds
- Juice of 1 lemon
Salad
- 5 ounces of mixed greens
- 2 green pears, cut into bite-sized pieces
- 1 cup of candied pecans
- ½ cup of goat cheese crumbles
- ¼ cup of dried cranberries
How to Prepare:
Candied Pecans
- Preheat the oven to 350°F and line a baking sheet with parchment paper (if desired).
- Add the brown sugar, cinnamon, sea salt, cayenne, egg white, vanilla extract, and water to a bowl and stir until combined.
- Add the pecans to the bowl with the brown sugar mixture and stir until all of the pecans are fully coated.
- Transfer the pecans to a sheet pan, spread them out, and bake them at 350°F for 20 minutes.
- Once the pecans are out of the oven, let them cool completely (this is important!) so that they’ll harden.
Salad Dressing
- Combine all of the dressing ingredients in a mason jar and shake until fully combined.
Salad
- Add the salad greens to a large bowl, then top with the chopped pears, goat cheese, dried cranberries, and candied pecans.
- Just before serving, pour the dressing over the salad and toss.
- Serve and enjoy!
Print recipe here.
Brown Butter Mashed Potatoes
A classic with extra richness.
Ingredients:
- 2 sticks unsalted butter, divided
- 3 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
- 8 large cloves garlic, minced
- fine sea salt and freshly-ground black pepper
- 1 cup whole milk, warmed
- 1 cup freshly-grated Parmesan cheese
- toppings: chopped fresh chives or green onions, freshly-cracked black pepper
How to Prepare:
- Cut potatoes into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water. Feel free to peel your potatoes or leave the skins on.
- Add your potatoes to a pot and fill with enough cold water so that the water line sits about 1 inch above the potatoes. Stir 1 tablespoon salt into the water. Turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
- Meanwhile, during the time that the potato water is coming to a boil and the potatoes are cooking, melt 1 tablespoon butter to a large sauté pan over medium-high heat. Add the garlic and sauté for 2 minutes, stirring occasionally, until lightly browned. Transfer the garlic to a separate plate and set aside.
- Melt the remaining butter in the pan over medium-high heat. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the butter solids begin to turn golden brown and the butter smells toasty, immediately pour it into a heat-safe bowl until ready to use. (Keep a very close eye on the butter while it is browning so that it does not burn, since it can go from golden to burned very quickly.)
- After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
- Add the brown butter, garlic, milk and Parmesan to the potatoes. Using your preferred kind of potato masher, mash the potatoes to your desired consistency. Feel free to add in more warm milk to reach your desired consistency, if needed.
- Taste the potatoes and season with extra salt and pepper as needed.
- Serve warm, garnished with gravy or any extra toppings that you might like, and enjoy!
Print recipe here.
Bourbon Caramel Apple Crisp
Warm, cozy, and even better with vanilla ice cream.
Ingredients:
Apple Crisp
- 2 medium tart apples (Granny Smith or Rome)
- 2 medium sweet apples (Honeycrisp, Braeburn or Gala)
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ cup old-fashioned or quick oats
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 6 tbsp unsalted butter
BOURBON CARAMEL
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- ¼ tsp salt
- 1 tbsp bourbon
- 1 tbsp powdered sugar
- vanilla ice cream, optional
How to Prepare:
Apple Crisp
- Heat oven to 375°F.
- Using cooking spray, grease bottom and sides of an 8 or 9-inch baking dish that is 1 inch deep and set aside.
- Peel and slice each apple to ½ inch thick. Place slices into the prepared baking dish filled to the rim and set aside.
- In a medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg.
- Cut in butter using a pastry blender or a long-tined fork until the mixture becomes crumbly. The crisp mixture should resemble wet sand.
- Evenly sprinkle over the sliced apples. The height of the unbaked dessert will be higher than the rim of the baking dish however, upon baking, it will decrease as the apples will shrink in thickness.
- Bake for 30 to 35 minutes or until crisp is light brown and apples are tender.
- Allow the apple crisp to cool on a wire rack for 10 minutes.
Bourbon Caramel
- In a small saucepan over medium heat, bring brown sugar, butter, heavy cream and salt to a boil for one minute, stirring constantly.
- Remove from heat and stir in bourbon and powdered sugar until smooth. Drizzle over the apple crisp.
- Serve with a scoop of vanilla ice cream.
Print recipe here.
Signature Sips
Make two to three drinks that feel festive but easy to serve. Here’s a few of our pitcher-friendly faves:
Apple Cider Sangria
- 1 bottle white wine
- 2 cups apple cider
- ½ cup brandy
- Sliced apples, oranges, and cinnamon sticks
Combine all ingredients, refrigerate overnight, and let the flavors blend.
Cranberry Rosemary Spritz
Syrup:
- ▢ ½ cup water
- ▢ ½ cup sugar
- ▢ 1 cup cranberries
- ▢ 1 sprig rosemary
Combine all ingredients in a small saucepan and bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes. Cool and strain into a jar.
Spritz:
- 1 oz vodka
- ¾ oz cranberry rosemary syrup
- ¼ oz Meyer lemon juice
- 2 oz champagne or prosecco
- splash of sparkling water
Add vodka, cranberry rosemary syrup, lemon juice and champagne or Prosecco to a cocktail shaker with ice and shake. Strain into a glass over ice. Top with sparkling water. Garnish with cranberries and rosemary if desired.
Sparkling Autumn Punch (Non-Alcoholic)
- 2 cups apple cider
- 2 cups sparkling water or ginger ale
- 1 cup pomegranate juice
- 1 sliced orange
- ½ cup fresh cranberries
- A few cinnamon sticks
To serve cold: Combine all ingredients in a large pitcher or punch bowl. Chill until ready to serve, then pour over ice for a crisp, refreshing sip.
To serve warm: Add everything to a pot and heat gently over low heat until warmed through. Ladle into mugs and enjoy the cozy aroma of cider and spice filling the air.
Add Something Unexpected
The most memorable gatherings have one unexpected touch, a small surprise that becomes a tradition.
Ask guests to write what they’re thankful for and read the notes aloud after dessert. Or scatter printed photos from the past year around the table to spark stories and smiles.
You could also:
- Set a “gratitude seat.” Leave a small token or handwritten note of appreciation at one guest’s place each year, and rotate who it’s for.
- Share a playlist. Send everyone home with the evening’s playlist, a simple way to let them replay the feeling of the night.
- Create a scent memory. Create a simmer a pot of apple slices, cinnamon, and cloves, then send guests home with a small sachet so they can recreate the scent later.
- Start a keepsake dish. Have everyone sign the bottom of a platter or serving bowl with a paint pen each year before you bake it again next time.
- Snap a polaroid. Take a photo of each guest and clip it to a piece of twine with a mini clothespin as part of your décor. They can take it home at the end of the night or you can save it for next year.
Before the night ends, send guests home with a slice of pie wrapped in parchment or a handwritten recipe card from the evening. These small, unexpected gestures turn Friendsgiving into something they’ll carry with them long after the night is over.
Enjoy the Imperfection
Something will always go slightly off. The rolls brown a little too much or the timer goes off late. Laugh about it, as those are the moments that make your Friendsgiving feel real. Your guests won’t remember every detail of the meal, but they’ll remember how it felt to be at your table, surrounded by warmth, laughter, and the comfort of friendship.
The Morning After
There’s something peaceful about the quiet after a night of celebration. You’ll see crumbs on the table, empty glasses on the counter, and maybe a few leftover slices of pie. Smile at the reminder of what you created, a space filled with love, gratitude, and community.
Here’s to full hearts, full plates, and friendships that make every season sweeter.
Happy Friendsgiving,
The Gals at Good to Be Home 🐝
