20 Delicious Easy Friendsgiving Recipes Creative

Friendsgiving is all about good food and even better company—without the stress! Whether you’re hosting a crowd or bringing a dish to share, these 20 easy, delicious recipes are guaranteed to impress. From cozy comfort classics to fresh seasonal twists, we’ve got something for every taste (and every last-minute shopper). So grab a plate, gather your favorite people, and let’s dig in!

Slow Cooker Turkey Breast with Herbs

This tender, herb-rubbed turkey breast practically cooks itself in the slow cooker, leaving you with juicy meat and a fragrant, savory broth perfect for drizzling.

• 1 (4-5 lb) boneless, skinless turkey breast
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ cup low-sodium chicken broth

1. In a small bowl, mix 2 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper to form a paste.
2. Rub the herb paste evenly over the turkey breast, covering all sides.
3. Pour ½ cup chicken broth into the slow cooker, then add the turkey breast. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the internal temperature reaches 165°F.
4. Transfer the turkey to a cutting board, tent with foil, and rest for 10 minutes before slicing.

The slow cooker locks in moisture so well, you won’t believe how succulent this turkey stays—no brining required! Serve the pan juices over the slices for extra flavor.

Tip: For crispy edges, broil the sliced turkey for 2–3 minutes before serving.

Garlic Mashed Potatoes with Cream Cheese

These ultra-rich mashed potatoes get a tangy boost from cream cheese and a fragrant punch of roasted garlic—comfort food at its finest.

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, peeled
• 4 tbsp unsalted butter
• 4 oz cream cheese, softened
• 1/2 cup whole milk, warmed
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Roast the garlic: Wrap garlic cloves in foil with 1 tsp olive oil. Bake at 400°F for 25 minutes until soft and golden.
2. Cook potatoes: Boil potatoes in salted water for 15–18 minutes until fork-tender. Drain well.
3. Mash: Return potatoes to the pot. Add roasted garlic, butter, cream cheese, milk, 1 1/2 tsp salt, and 1/2 tsp black pepper. Mash until smooth (or leave slightly chunky if preferred).
4. Adjust: Stir in extra warm milk, 1 tbsp at a time, if needed for creaminess.

The cream cheese adds a subtle tang that balances the sweet roasted garlic, while keeping the texture luxuriously velvety—no gluey spuds here!

Tip: For extra flavor, stir in 1 tbsp chopped chives or a sprinkle of smoked paprika before serving.

Green Bean Casserole with Crispy Onions

This classic side dish gets a crunchy, savory upgrade with golden crispy onions and a creamy mushroom sauce—comfort food at its finest.

Ingredients:

• 1 ½ lbs fresh green beans, trimmed and halved
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 ½ cups whole milk
• ½ cup chicken or vegetable broth
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp onion powder
• 1 ½ cups crispy fried onions (divided)

Instructions:

1. Prep the beans: Blanch green beans in boiling water for 4 minutes, then plunge into ice water to stop cooking. Drain and set aside.
2. Make the sauce: Melt butter in a skillet over medium heat. Add mushrooms and sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds. Sprinkle flour over the mixture and cook, stirring, for 1 minute. Gradually whisk in milk and broth until smooth. Simmer for 3–4 minutes until thickened, then stir in salt, pepper, and onion powder.
3. Assemble: Toss blanched green beans with the sauce and transfer to a greased 9×13-inch baking dish. Top with 1 cup crispy onions.
4. Bake: Bake at 375°F for 20 minutes, then sprinkle with remaining ½ cup crispy onions. Bake 5 more minutes until bubbly and golden.

The magic here? The crispy onions double as a garnish and a flavor booster—their toasty crunch contrasts perfectly with the velvety sauce.

Tip: For extra depth, swap half the milk for heavy cream or add a dash of Worcestershire sauce to the mushroom mixture.

Sweet Potato Casserole with Marshmallow Topping

This cozy sweet potato casserole is pure comfort food—creamy, spiced, and crowned with a gooey marshmallow blanket that’ll have everyone reaching for seconds.

Ingredients:

• 3 lbs sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/3 cup whole milk
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 cups mini marshmallows

Instructions:

1. Preheat oven to 375°F. Boil sweet potatoes in a large pot for 15–20 minutes until fork-tender. Drain and return to the pot.
2. Mash sweet potatoes with 1/2 cup melted butter, 1/3 cup milk, 1/4 cup brown sugar, 1 tsp vanilla, 1 tsp cinnamon, and 1/2 tsp salt until smooth. Spread evenly into a greased 9×13-inch baking dish.
3. Bake uncovered for 20 minutes, then remove from oven. Scatter 2 cups mini marshmallows over the top and bake 5–7 more minutes until marshmallows are puffed and golden.

The contrast of the velvety sweet potatoes and toasty marshmallow peaks makes this dish irresistible—serve it straight from the oven for maximum stretchy marshmallow pulls!

Tip: For extra crunch, sprinkle 1/2 cup chopped pecans over the marshmallows before the final bake.

Cranberry Orange Sauce with Fresh Herbs

Cranberry Orange Sauce with Fresh Herbs

Bright, tangy, and kissed with fresh herbs, this cranberry orange sauce is anything but ordinary—your holiday table will thank you!

Ingredients

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1 cup freshly squeezed orange juice (about 2 large oranges)
• 1 tbsp orange zest
• 1 tbsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• 1/4 tsp kosher salt

Instructions

1. In a medium saucepan over medium heat, combine cranberries, 1 cup granulated sugar, and 1 cup orange juice. Bring to a simmer, stirring occasionally.
2. Once the cranberries begin to pop (about 8–10 minutes), reduce heat to low. Stir in 1 tbsp orange zest, 1 tbsp rosemary, 1 tsp thyme, and 1/4 tsp salt. Simmer for another 5 minutes until slightly thickened.
3. Remove from heat and let cool for 15 minutes—the sauce will thicken further as it rests.

The fresh herbs and citrus zest add a fragrant, sophisticated twist to this classic sauce, making it just as good on turkey as it is swirled into yogurt.

Tip: For a smoother texture, pulse the cooled sauce in a food processor 2–3 times.

Herb-Roasted Carrots with Honey Glaze

These tender, caramelized carrots get a sweet-and-savory boost from fresh herbs and a sticky honey glaze—perfect for brightening up any weeknight dinner.

Ingredients:

• 1 ½ lbs carrots, peeled and cut into 3-inch sticks
• 2 tbsp olive oil
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp honey
• 1 tbsp butter, melted

Instructions:

1. Preheat oven to 400°F. Toss carrots with 2 tbsp olive oil, 1 tbsp thyme, 1 tbsp rosemary, ½ tsp salt, and ¼ tsp black pepper on a rimmed baking sheet.
2. Roast for 20 minutes, stirring halfway, until carrots are just tender.
3. Whisk together 2 tbsp honey and 1 tbsp melted butter in a small bowl. Drizzle over carrots and roast 5–7 more minutes until glossy and caramelized at the edges.

The honey glaze forms a delicate, crackly shell on the carrots, while the herbs keep them earthy and balanced—no one-note sweetness here!

Tip: For extra depth, swap half the honey for maple syrup and add a pinch of crushed red pepper flakes with the glaze.

Cheesy Cornbread Casserole

This cozy casserole combines fluffy cornbread with melty cheese for the ultimate comfort food side—perfect for potlucks or weeknight dinners.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 (14.5 oz) can cream-style corn
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/4 cup sliced green onions

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp sugar, 1 tbsp baking powder, and 1 tsp salt.
3. Add 1 cup milk, 1 egg, and 1/4 cup melted butter. Stir just until combined (a few lumps are okay). Fold in cream-style corn and 1 cup cheddar cheese.
4. Pour batter into the prepared dish. Top with remaining 1/2 cup cheese and 1/4 cup green onions.
5. Bake for 30–35 minutes until golden and a toothpick inserted in the center comes out clean.

The magic here? The cream-style corn keeps the cornbread irresistibly moist while the cheese forms a crispy, gooey crust.

Tip: For a smoky twist, swap half the cheddar for pepper jack cheese and add a pinch of chili powder to the dry ingredients.

Classic Stuffing with Sage and Sausage

This hearty stuffing is a showstopper, packed with savory sausage, earthy sage, and buttery bread—perfect for soaking up all those holiday flavors.

Ingredients:

• 1 lb mild Italian sausage, casings removed
• 1 cup unsalted butter (2 sticks), divided
• 2 large yellow onions, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 12 cups day-old crusty bread, cubed (about 1 loaf)
• 2 tbsp fresh sage, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 1/2 cups chicken stock
• 2 large eggs, beaten

Instructions:

1. Preheat oven to 375°F. Grease a 9×13″ baking dish with 1 tbsp butter.
2. In a large skillet over medium heat, cook sausage, breaking it into crumbles, until browned (5–6 minutes). Transfer to a bowl.
3. Melt 1/2 cup butter in the same skillet. Add onions, celery, and garlic; cook until soft (6–8 minutes). Stir in sage, 1 tsp salt, and 1/2 tsp pepper.
4. In a large bowl, combine bread, sausage, and veggie mixture. Drizzle with 1 1/2 cups chicken stock and toss. Fold in eggs until evenly coated.
5. Transfer to the baking dish. Melt remaining 7 tbsp butter and mix with 1 cup stock; pour evenly over stuffing. Cover with foil and bake for 30 minutes. Uncover and bake until golden (20–25 minutes).

The crispy top layer gives way to a moist, fluffy center, with sage adding a fragrant depth that pairs perfectly with rich sausage.

Tip: For extra crunch, broil the stuffing for 1–2 minutes at the end—just watch closely!

Pumpkin Pie with Spiced Whipped Cream

This classic pumpkin pie gets an extra cozy upgrade with a lightly spiced whipped cream that balances its rich, custardy filling.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 (12-oz) can evaporated milk
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/4 tsp vanilla extract
• 1/8 tsp ground nutmeg

Instructions

1. Preheat oven to 425°F. Roll out pie crust and fit into a 9-inch pie dish; crimp edges. Chill while preparing filling.
2. In a bowl, whisk pumpkin puree, granulated sugar, 1 tsp cinnamon, ginger, cloves, and salt until smooth. Beat in eggs, then gradually stir in evaporated milk until combined.
3. Pour filling into crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–45 minutes until center jiggles slightly but edges are set. Cool completely.
4. For whipped cream: Beat heavy cream, powdered sugar, vanilla, nutmeg, and remaining 1/2 tsp cinnamon until soft peaks form. Serve atop pie.

The secret here? A double hit of spice—both in the pie and the cream—creates layers of warmth without overpowering the pumpkin.

Tip: For clean slices, chill the baked pie for 2 hours before cutting.

Roasted Brussels Sprouts with Balsamic Glaze

These caramelized Brussels sprouts get a glossy, tangy-sweet finish from balsamic glaze—a simple upgrade that makes them feel restaurant-worthy.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp balsamic glaze (store-bought or homemade)
• 1 tbsp honey
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and black pepper on a rimmed baking sheet.
2. Roast for 20–25 minutes, stirring halfway, until deeply browned and crisp-tender.
3. Meanwhile, whisk balsamic glaze, honey, and red pepper flakes (if using) in a small bowl.
4. Drizzle glaze over roasted sprouts and toss gently. Return to oven for 2–3 minutes until glaze clings like a glossy lacquer.

The double-hit of roasting and glazing gives these sprouts an irresistible sticky-crisp texture—no one will miss the bacon!

Tip: For extra crunch, sprinkle with toasted chopped pecans right before serving.

Easy Gravy Made from Turkey Drippings

Nothing beats the rich, savory flavor of homemade gravy made straight from your roasted turkey’s drippings—this foolproof method ensures silky-smooth results every time.

Ingredients:

• 1/4 cup turkey drippings (skimmed of excess fat)
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken or turkey stock
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)

Instructions:

1. In a medium saucepan, heat the turkey drippings over medium heat. Whisk in the flour and cook for 1–2 minutes until golden and bubbly, scraping up any browned bits from the pan.
2. Gradually pour in the stock, whisking constantly to prevent lumps. Bring to a gentle boil, then reduce heat to low.
3. Simmer for 5–7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon. Stir in the salt, black pepper, and thyme.
4. Taste and adjust seasoning if needed. If the gravy is too thick, add a splash of stock; if too thin, simmer 2–3 minutes longer.

The secret to this gravy’s depth? Those caramelized drippings at the bottom of your roasting pan—they add a roasted, almost nutty richness you can’t get from store-bought stock alone.

Tip: For extra-smooth gravy, strain it through a fine-mesh sieve before serving.

Apple Pecan Salad with Maple Dressing

This crisp, sweet-and-savory salad is the perfect balance of crunch and creaminess, with a dressing that ties it all together in just minutes.

Ingredients:

• 6 cups chopped romaine lettuce
• 1 large apple (Honeycrisp or Fuji), thinly sliced
• 1/2 cup pecans, toasted
• 1/4 cup crumbled blue cheese or feta
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.
2. In a large bowl, toss romaine lettuce with half the dressing until lightly coated.
3. Top with apple slices, toasted pecans, and crumbled cheese. Drizzle with remaining dressing.

The maple dressing caramelizes slightly on the apples, creating little pockets of sweetness that play off the salty cheese and toasty nuts.

Tip: Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant.

Parmesan Roasted Asparagus

This crispy, cheesy asparagus is a foolproof side dish that’s ready in under 20 minutes—perfect for busy weeknights or impressing guests.

Ingredients:

• 1 lb fresh asparagus, tough ends trimmed
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tsp lemon zest (optional)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss asparagus with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange in a single layer on the sheet.
3. Roast for 12 minutes, then sprinkle with 1/4 cup Parmesan cheese. Return to oven for 2–3 more minutes until cheese melts and asparagus tips are crispy.
4. Garnish with 1 tsp lemon zest (if using) and serve immediately.

The magic here? The Parmesan forms a delicate crust while the asparagus stays tender—no soggy spears in sight!

Tip: For extra crunch, broil for the last 1–2 minutes (watch closely to avoid burning).

Corn Pudding with Cheddar Cheese

This rich, comforting corn pudding is like a hug in a baking dish—sweet corn, sharp cheddar, and a custardy base make it irresistible.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a blender, pulse 2 cups corn, milk, heavy cream, eggs, sugar, flour, salt, and black pepper until smooth.
3. Pour mixture into a bowl. Stir in remaining 2 cups corn, cheddar cheese, and melted butter.
4. Transfer to the baking dish. Bake 45–50 minutes until set with a slight jiggle in the center.
5. Let cool 10 minutes before serving.

The contrast of sweet corn and tangy cheddar creates a custard that’s both lush and satisfyingly textured.

Tip: For extra depth, swap 1/2 cup corn with fire-roasted corn or add a pinch of smoked paprika.

Pecan Pie Bars with Shortbread Crust

These pecan pie bars deliver all the gooey, nutty goodness of classic pecan pie—but in easy-to-serve squares with a buttery shortbread base. Perfect for potlucks or holiday cookie trays!

Ingredients

• For the crust: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup granulated sugar; 1/4 tsp salt; 2 cups all-purpose flour
• For the filling: 3 large eggs; 1 cup light corn syrup; 1 cup packed light brown sugar; 2 tbsp melted unsalted butter; 1 tsp vanilla extract; 1/4 tsp salt; 2 cups chopped pecans

Instructions

1. Prep: Preheat oven to 350°F. Line a 9×13″ baking pan with parchment paper, leaving overhang on two sides.
2. Make the crust: Beat 1 cup butter, 1/2 cup granulated sugar, and 1/4 tsp salt until fluffy. Mix in 2 cups flour until crumbly. Press evenly into the pan. Bake for 18–20 minutes until lightly golden.
3. Make the filling: Whisk 3 eggs, 1 cup corn syrup, 1 cup brown sugar, 2 tbsp melted butter, 1 tsp vanilla, and 1/4 tsp salt until smooth. Stir in 2 cups pecans. Pour over warm crust.
4. Bake: Return to oven for 25–30 minutes until filling is set at the edges but slightly jiggly in the center. Cool completely before slicing.

The magic here? That shortbread crust stays crisp even under the sticky filling—no soggy bottoms! For clean cuts, chill the bars for 30 minutes before slicing.

Tip: Toast the pecans first for deeper flavor—just spread on a baking sheet and bake at 350°F for 5–7 minutes.

Baked Mac and Cheese with Breadcrumb Topping

This ultra-comforting mac and cheese bakes up bubbly and golden, with a buttery breadcrumb crunch that’ll have everyone fighting for the corner pieces.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni al dente according to package directions. Drain and set aside.
2. In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook 1 minute until bubbly. Gradually whisk in warm milk until smooth. Stir in garlic powder, onion powder, dry mustard, salt, and pepper. Simmer 3–4 minutes until thickened.
3. Remove from heat; stir in cheddar and Gruyère until melted. Fold in macaroni. Transfer to a greased 2-qt baking dish.
4. Melt remaining 1 tbsp butter; toss with panko. Sprinkle evenly over mac and cheese. Bake 20 minutes until topping is golden and sauce bubbles at edges.

The magic here? Gruyère adds nutty depth to the classic cheddar base, while panko stays extra-crispy even after baking.

Tip: For a caramelized crust, broil the topping 1–2 minutes at the end—just keep a close eye!

Spiced Mulled Apple Cider

Nothing wraps up a chilly evening like a steaming mug of this fragrant cider—spiced just right and simmered to cozy perfection.

Ingredients:

• 8 cups (½ gallon) fresh apple cider
• 2 cinnamon sticks
• 4 whole cloves
• 3 star anise pods
• 1 orange, thinly sliced (plus extra for garnish)
• ¼ cup pure maple syrup
• ½ tsp ground nutmeg

Instructions:

1. In a large pot over medium-low heat, combine the apple cider, cinnamon sticks, cloves, star anise, orange slices, maple syrup, and nutmeg.
2. Simmer uncovered for 20–25 minutes, stirring occasionally, until the spices are fragrant and the cider is deeply infused (avoid boiling to preserve flavor).
3. Strain out the whole spices and orange slices, or leave them in for a bolder taste. Ladle into mugs and garnish with fresh orange slices.

The maple syrup adds a caramel-like richness that balances the bright citrus and warming spices—making it just as good for sipping by the fire as it is for entertaining a crowd.

Tip: For a boozy twist, spike each mug with 1 oz of bourbon or spiced rum before serving.

Chocolate Pecan Tart with Caramel Drizzle

This decadent tart combines rich chocolate, buttery pecans, and a luscious caramel drizzle—perfect for impressing guests or treating yourself!

Ingredients

• 1 9-inch pre-made pie crust (or homemade if preferred)
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups pecan halves
• 1/2 cup unsalted butter, melted
• 3/4 cup packed brown sugar
• 2 large eggs
• 1/4 cup light corn syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup heavy cream (for caramel drizzle)
• 1/4 cup granulated sugar (for caramel drizzle)

Instructions

1. Preheat oven to 350°F. Press the pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork, then bake for 10 minutes. Let cool slightly.
2. Sprinkle chocolate chips evenly over the crust, then top with pecan halves.
3. In a bowl, whisk together melted butter, brown sugar, eggs, corn syrup, vanilla extract, and salt until smooth. Pour over the pecans.
4. Bake for 30–35 minutes until the filling is set and slightly puffed. Cool completely.
5. For the caramel drizzle, heat granulated sugar in a small saucepan over medium heat, stirring until melted and amber-colored. Carefully whisk in heavy cream until smooth. Let cool slightly, then drizzle over the tart.

The contrast of crunchy pecans, gooey chocolate, and silky caramel makes every bite irresistible. Serve at room temperature for the best texture!

Tip: For extra depth, toast the pecans in a dry skillet for 3–4 minutes before adding them to the tart.

Rosemary Garlic Dinner Rolls

These buttery, aromatic rolls are the perfect sidekick to any meal—soft on the inside, golden on the outside, and packed with cozy rosemary-garlic flavor.

Ingredients

• 1 cup warm whole milk (110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• 3 tbsp granulated sugar, divided
• 3 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted and cooled
• 2 tbsp fresh rosemary, finely chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil (for brushing)
• ½ tsp flaky sea salt (for topping)

Instructions

1. Proof the yeast: In a small bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5 minutes until foamy.
2. Make the dough: In a stand mixer with a dough hook, mix flour, remaining 2 tbsp sugar, and 1 tsp fine sea salt. Add yeast mixture, egg, and melted butter. Knead on medium for 5 minutes until smooth. Fold in rosemary and minced garlic.
3. First rise: Transfer dough to a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
4. Shape: Punch down dough and divide into 12 equal pieces. Roll into balls and place in a greased 9×13″ baking dish. Cover and rise for 30 minutes.
5. Bake: Preheat oven to 375°F. Brush rolls with olive oil and sprinkle with flaky sea salt. Bake for 20–22 minutes until golden brown.

The minced garlic and rosemary meld into the dough as it bakes, creating pockets of savory fragrance in every fluffy bite. These rolls steal the show even before they hit the table!

Tip: For extra shine, brush warm rolls with a little melted butter right after baking.

Maple Glazed Butternut Squash

This sweet and savory side dish is a fall favorite—caramelized edges, tender squash, and a glossy maple glaze make it irresistible.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• Pinch of cayenne pepper (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the baking sheet.
3. Roast for 25 minutes, flipping halfway, until squash is fork-tender and lightly browned.
4. In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp melted butter, 1/4 tsp cinnamon, and a pinch of cayenne (if using). Drizzle over the squash and toss gently.
5. Return to the oven for 5–7 minutes until the glaze is sticky and bubbling.

The cayenne adds a subtle kick that balances the sweetness—just enough to keep you coming back for another bite.

Tip: For extra crunch, sprinkle with toasted pecans after baking.

Conclusion

With these 20 delicious and easy Friendsgiving recipes, hosting a stress-free feast has never been tastier! Whether you’re a seasoned cook or just starting out, there’s something here for everyone. Give these dishes a try, then let us know which ones were your favorites in the comments. Loved this roundup? Share the foodie love by pinning it on Pinterest—happy cooking and happy Friendsgiving!