Friendsgiving Food Ideas: Menus, Sides, Desserts and Drinks

The best Friendsgiving food ideas are dishes that travel well, taste good warm or at room temperature, and can be made a day ahead: a turkey breast or roast chicken, baked mac and cheese, stuffing, roasted vegetables, a sturdy fall salad, rolls, a fall charcuterie board, pie and a batch drink. Build the menu from one main, one vegetarian main, two or three starchy sides, two vegetable dishes, bread, sauces, two desserts and drinks, then divide it among the guests. This page gives you complete menus, ideas in every category, options for vegetarian, vegan and gluten-free guests, a make-ahead schedule and the food-safety rules that matter at a potluck.

The Friendsgiving menu formula

Slot	How many for 10 to 12 guests	Traditional choice	Alternative
Main dish	1	Roast turkey	Turkey breast, roast chicken, glazed ham, lasagna
Vegetarian main	1	Stuffed acorn squash	Mushroom pot pie, vegetable lasagna
Starchy sides	2 to 3	Mashed potatoes, stuffing	Mac and cheese, sweet potato casserole, cornbread
Vegetables and salads	2 to 3	Green bean casserole	Roasted Brussels sprouts, glazed carrots, kale salad
Bread	1	Dinner rolls	Biscuits, cornbread muffins, focaccia
Sauces	2	Gravy, cranberry sauce	Mushroom gravy, cranberry-orange relish
Appetizers	2	Cheese board	Baked brie, stuffed mushrooms, spiced nuts
Desserts	2	Pumpkin pie, apple pie	Pumpkin cake, apple crisp, pecan bars
Drinks	1 batch drink plus wine, beer and water	Apple cider	Cranberry spritz, sangria, mocktails

For how much of each to make per guest and how to hand out the slots, see the potluck sign-up plan in our Friendsgiving ideas guide.

Three sample menus

Classic Friendsgiving menu

• Herb-roasted turkey with pan gravy
• Sausage or mushroom stuffing
• Mashed potatoes
• Green bean casserole
• Roasted sweet potatoes with maple and pecans
• Cranberry sauce and dinner rolls
• Pumpkin pie and apple pie
• Hot apple cider, with bourbon on the side

Easy menu for a small apartment (no whole turkey)

• Two store-bought rotisserie chickens or a roasted turkey breast
• Baked mac and cheese
• Sheet-pan roasted carrots and Brussels sprouts
• Kale and apple salad with cider vinaigrette
• Bakery rolls with honey butter
• Fall charcuterie board
• Bakery pie with fresh whipped cream
• Sparkling cider and wine

Vegetarian and vegan-friendly menu

• Acorn squash stuffed with wild rice, cranberries and pecans
• Mushroom gravy
• Olive-oil mashed potatoes
• Maple-roasted Brussels sprouts
• Lentil and roasted beet salad
• Crusty bread
• Apple crisp with an oat topping and dairy-free ice cream

Friendsgiving brunch menu

• Overnight egg and sausage casserole, plus a vegetable frittata
• Cinnamon rolls or pumpkin pancakes kept warm in a low oven
• Roasted breakfast potatoes
• Fruit salad with pomegranate and citrus
• Yogurt and granola bar
• Coffee, a cider mimosa bar and orange juice

Dishes that do not suit a potluck

Some good food is a poor fit for a meal that is cooked in six kitchens and carried across town. Leave these off the sign-up sheet, or make them only if you are the host:

• Anything fried that must be eaten within minutes, such as tempura or French fries
• Souffles and other dishes that collapse on the way to the table
• Delicate green salads dressed in advance
• Dishes that need 45 minutes in the host's oven at a temperature different from everything else
• Ice cream cakes and other desserts that need freezer space the host may not have

Main dish ideas

Friendsgiving turkey

A whole turkey is the traditional centerpiece and an economical way to feed a large group. USDA's Food Safety and Inspection Service says to allow 1 pound of whole turkey per person, to set the oven no lower than 325°F, and to cook the bird until a food thermometer reads 165°F in the innermost part of the thigh, the wing and the thickest part of the breast. Let it rest 20 minutes before carving.

For a table of 6 to 8, a bone-in turkey breast is easier: USDA's roasting chart lists 1½ to 3¼ hours at 325°F for a 4- to 8-pound breast, against 3 to 3¾ hours for a 12- to 14-pound whole bird. It fits a small oven, there is no dark-meat timing problem, and carving takes minutes. Full charts by weight, stuffed and unstuffed, plus thawing times, are in our guide to how long to cook a turkey.

Friendsgiving mains that are not turkey

• Roast chicken. Two chickens feed 8 and cook in well under two hours. Poultry is done at 165°F.
• Glazed ham. A fully cooked spiral ham only needs warming and a glaze, and it is good at room temperature, which helps on a buffet.
• Braised short ribs or pot roast. Made entirely the day before and reheated on the stove, so the oven stays free.
• Lasagna or baked ziti. Feeds 10 from one pan and suits a group that will eat turkey again on Thursday.
• Taco or chili bar. A slow cooker of pulled chicken, carnitas or bean chili with toppings; the least formal option and the easiest for mixed diets.
• Salmon side. A whole roasted side of salmon cooks in about 20 minutes and works for guests who do not eat meat but do eat fish.

Vegetarian and vegan mains

• Stuffed acorn or delicata squash with rice, lentils, nuts and dried fruit
• Mushroom and leek pot pie
• Butternut squash lasagna
• Whole roasted cauliflower with a tahini or romesco sauce
• Lentil loaf with mushroom gravy

Side dishes

Sides are the heart of the meal and the easiest part to delegate. Choose dishes that can be reheated covered or served at room temperature.

Side	Make ahead	Travels well	Notes
Mashed potatoes	1 day	Yes, in a slow cooker on warm	Stir in extra warm milk and butter before serving
Stuffing or dressing	1 day (bake on party day)	Yes	USDA recommends baking it outside the bird; it must reach 165°F
Baked mac and cheese	1 day	Yes	A favorite at Friendsgiving potlucks; reheat covered
Sweet potato casserole	2 days	Yes	Add the topping just before baking
Green bean casserole	1 day	Yes	Add the crispy onions in the last 5 minutes
Roasted Brussels sprouts	Trim ahead, roast same day	Fair	Good at room temperature with a vinaigrette
Glazed carrots	1 day	Yes	Reheat on the stove with a splash of water
Cornbread or corn pudding	1 day	Yes	Serve at room temperature
Fall salad (kale, apple, squash)	Dressing 3 days; assemble same day	Yes, undressed	Kale and shaved Brussels sprouts hold up for hours once dressed
Cranberry sauce	2 to 3 days	Yes	Served cold; the easiest dish on the table

Other sides worth adding to the sign-up sheet: creamed spinach, roasted squash, wild rice pilaf, scalloped potatoes, roasted root vegetables, honey-butter biscuits and a simple green salad to cut through the richness. If someone wants to use up a pumpkin, roasted pumpkin is a reliable side and pumpkin soup can be served in mugs as a starter.

Appetizers and the Friendsgiving charcuterie board

Keep appetizers light. The meal is heavy, and four to six bites per person is enough before a full dinner.

• Baked brie with cranberry sauce or fig jam and sliced baguette
• Stuffed mushrooms or sausage-stuffed dates
• Whipped feta or ricotta with honey and toasted walnuts
• Crudites with a seasonal dip such as roasted squash hummus
• Spiced nuts and marinated olives
• Cranberry and goat cheese crostini
• Deviled eggs, kept cold until serving

How to build a Friendsgiving charcuterie board

1. Cheese: three kinds, one soft (brie), one firm (aged cheddar or gouda) and one bold (blue or goat). Plan on about 2 ounces of cheese per person when the board is an appetizer.
2. Meat: two cured meats such as prosciutto and salami, about 1 to 2 ounces per person. Leave them off, or put them on a separate plate, if vegetarians are coming.
3. Fall produce: sliced apples and pears, grapes, fresh or dried figs, dried cranberries.
4. Crunch: crackers, sliced baguette, candied pecans, roasted almonds. Add a gluten-free cracker in its own bowl.
5. Spreads: fig jam, honey, grainy mustard, cranberry chutney.
6. Finish: rosemary sprigs and a few mini pumpkins for color.

Cheese and cured meat are perishable. Put out a modest board and refill it from the refrigerator, because the 2-hour room-temperature limit described below applies to it too.

Desserts

• Pies: pumpkin, pecan and apple pie are the standard three. A 9-inch pie cuts into 8 slices; two pies cover 12 guests when there are other sweets.
• Easier than pie: apple crumble pie, apple crisp, pumpkin bars, pecan pie bars and slab pies baked on a sheet pan, all of which serve more people with less crust work.
• Cakes: a spiced pumpkin cake with cream cheese frosting travels better than a custard pie, and pumpkin muffins double as breakfast for overnight guests.
• Handheld: cookies, brownies and mini cheesecakes are useful when people are eating on the couch.
• No-bake: a bakery pie with homemade whipped cream, or a build-your-own sundae bar with caramel sauce and toasted pecans.

Pumpkin, custard and cream pies contain eggs and dairy and belong in the refrigerator once the meal is over. More baking ideas are collected in our pumpkin recipes.

Drinks and cocktails

Plan about one drink per guest per hour, and offer at least one nonalcoholic option that feels like a treat. Batch drinks save the host from playing bartender.

Drink	Type	How to serve
Mulled apple cider	Nonalcoholic (spike by the glass)	Slow cooker on warm with cinnamon sticks, cloves and orange slices; bourbon or rum on the side
Cranberry spritz	Cocktail or mocktail	Cranberry juice, sparkling wine or sparkling water, rosemary sprig
Apple cider sangria	Cocktail	White wine, cider, sliced apples and pears, made the night before
Wine	Alcoholic	Lighter reds, dry whites and sparkling wine pair with most of the table; a 750-milliliter bottle pours about five glasses
Beer and hard cider	Alcoholic	In a cooler or ice-filled tub, away from the kitchen
Coffee and tea	Nonalcoholic	With dessert; set out decaf too

If guests are drinking, make it easy to get home safely: share ride options in the group chat and offer the couch.

Vegetarian, vegan and gluten-free guests

Ask about dietary needs when you send the invitation, then plan so that every guest can fill a plate without relying on a single dish. Small swaps make many classic sides work for everyone.

Dish	What to watch for	Simple swap
Stuffing	Chicken or turkey broth, sausage, wheat bread	Vegetable broth and mushrooms; gluten-free bread or a wild rice dressing
Gravy	Meat drippings, wheat flour	Mushroom gravy thickened with cornstarch
Mashed potatoes	Butter, milk, cream	Olive oil and unsweetened plant milk for a vegan batch
Green bean casserole	Canned cream soups and fried onions often contain wheat and dairy	Green beans with garlic and toasted almonds
Sweet potato casserole	Marshmallows usually contain gelatin; butter	Pecan and oat topping with plant-based butter
Brussels sprouts and greens	Bacon	Serve bacon on the side
Pie	Wheat crust, eggs, dairy	Apple crisp with gluten-free oats, or a crustless pumpkin custard

For guests with celiac disease or a food allergy, ingredients are only half of it. Use separate serving spoons, keep the gluten-free or allergen-free dishes at one end of the buffet, and put a small card in front of each dish listing whether it contains meat, dairy, eggs, gluten or nuts. Packaged ingredients such as broth, soy sauce and spice blends vary, so check labels, and when in doubt let the guest read the package.

Make-ahead schedule

When	What to make
Up to 1 week ahead	Pie dough and cookie dough (freeze); spiced nuts
3 days ahead	Cranberry sauce; salad dressings; start thawing a frozen turkey breast in the refrigerator (a whole 12- to 16-pound turkey needs 3 to 4 days, per USDA)
2 days ahead	Sweet potato casserole base; braised mains; dips; cube bread for stuffing
1 day ahead	Pies and cakes; mac and cheese (assemble, do not bake); mashed potatoes; sangria; wash and chop vegetables; assemble stuffing in its dish
Party morning	Roast the turkey or main; bake stuffing and casseroles; assemble salads without dressing
Last 30 minutes	Reheat sides while the turkey rests; make gravy; dress salads; build the cheese board

Potluck food safety

Dishes at a Friendsgiving are cooked in several kitchens, carried across town and left on a buffet, so a few rules from USDA's Food Safety and Inspection Service are worth following exactly:

• The danger zone is 40°F to 140°F. Bacteria multiply fastest in that range. Keep hot dishes at 140°F or above in slow cookers, chafing dishes or on warming trays, and keep cold dishes at 40°F or below by nesting bowls in ice.
• Two hours is the limit. Perishable food that has been at room temperature for more than 2 hours should be thrown away. Travel time counts.
• Cook to temperature, not time. Poultry and stuffing: 165°F. Ground meat: 160°F. Beef, pork and lamb roasts: 145°F with a 3-minute rest.
• Use small serving dishes and replace them from the oven or refrigerator instead of topping up a dish that has been sitting out.
• Leftovers: refrigerate within 2 hours in shallow containers, eat within 3 to 4 days, and reheat to 165°F. Bring gravy to a rolling boil.

Guests looking for a single dish to carry in can find quick, no-cook and store-bought options in what to bring to Friendsgiving.