The Thanksgiving holiday is one of the best times of year to spend with family. For those of us who live far apart from our family or are choosing to spend time with our “chosen families”, Friendsgiving is a fantastic alternative. At most Friendsgiving meals, everyone typically brings a dish to share. If you’re looking for the perfect dish to bring to your Friendsgiving, continue reading for three fresh choices that are sure to wow your friends!
- 2 baguettes or country-style or sourdough bread loaves (about 1 lb.)
- 1/2 (1 stick) unsalted butter, plus more for baking dish
- 1 large onion, finely chopped (about 2 1/4 c.)
- 4 stalks celery, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 chopped fresh parsley
- 1 fresh sage leaves, finely chopped
- 1 fresh thyme leaves, finely chopped
- 11/2 chopped fresh rosemary
- Kosher salt
- Freshly ground black pepper
- 4 low-sodium chicken or vegetable broth
- 2 large eggs, beaten to blend
Step 1: Tear or slice bread into 1/4″ cubes. Arrange on a baking sheet or transfer to a large bowl and leave out overnight to dry. (Alternately, place bread on baking sheets and bake at 200º until dried, about 20 minutes.)
Step 2: Preheat oven to 350º. Grease a 13″-by-9″ baking dish with butter.
Step 3: In a large skillet over medium heat, melt 1/2 cup butter. Add onion and celery and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook, stirring, until fragrant, about 1 minute more; season with salt and pepper.
Step 4: Place bread in a large bowl, add onion mixture, and toss to combine. In a medium bowl, whisk broth and eggs and pour over bread mixture; generously season with salt and pepper. Toss until completely coated. Transfer mixture to prepared baking dish and cover with foil.
Step 5: Bake stuffing 45 minutes. Uncover and continue to bake until bread is toasted and golden brown, 15 to 20 minutes more.
Butternut Squash Mac ‘N Cheese
- 4 (20 ounces) frozen butternut squash cubes
- 4 butter
- 1 kosher salt, divided
- 1/2 freshly ground black pepper, divided
- 1/4 all-purpose flour
- 2 whole milk
- 1/2 garlic powder
- Pinch cayenne pepper
- 1 chopped fresh thyme
- 4 shredded cheddar
- 4 goat cheese
- 1 large shells or other short pasta
Step 1: Bring a large pot of salted water to boil over high heat.
Step 2: In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to 7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2 to 3 minutes.
Step 3: Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens and raw flour has had a chance to cook, 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly.
Step 4: Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to pot.
Step 5: Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).
Step 6: Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool 5 minutes. (If sauce looks thin, don’t worry—it with thicken as it begins to cool.) Add splashes of pasta water to loosen until you’ve reached your desired consistency.
Pumpkin Pie Ice Cream Sandwiches
- 3 cups canned pumpkin
- 3/4 teaspoon pumpkin pie spice
- 2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary
- 1-1/2 cups sugar
- 3 large egg yolks
- 3 tablespoons pumpkin or apple butter
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
Step 1: In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop.
Step 2: In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape.
Step 3: Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar.
Step 4: Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Step 5: To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm.
Step 6: Repeat with remaining ingredients. Wrap individually for longer storage.
Looking to host your Friendsgiving outside of your apartment? Check out some of the amenity spaces and check your Resident Portal to see which ones are available to reserve!
Recipes courtesy of Delish.com and Tasteofhome.com