The turkey may be the centerpiece of a Friendsgiving meal, but let’s be real: everyone is here for the potatoes, creamy mac & cheese, and that rich, velvety gravy. Here are some of my favorite sides that are so easy to whip up and go perfectly with the turkey.
Flavor-Packed Gravy
Gravy is the unsung hero of Friendsgiving. It ties everything on your plate together, and this recipe delivers bold flavor with just a few simple ingredients. The secret lies in a perfectly golden roux, rich turkey stock, and a couple of flavor-packed additions like Marmite and rosemary salt.
Ingredients:
- 4 oz unsalted butter
- 1/2 cup + 1 tbsp all-purpose flour
- 6 cups turkey stock (homemade or store-bought)
- 2 tsp black pepper
- 1 1/2 tsp rosemary salt (adjust based on stock’s saltiness)
- 2 tsp Marmite (or beef bouillon)
For the rosemary salt:
- 1 cup kosher salt
- 14 sprigs rosemary (leaves stripped)
- 8 sprigs sage (leaves stripped)
- 3–5 garlic cloves (depending on size)
- Zest of 1 lemon
Instructions:
Make the rosemary salt: Combine salt, rosemary, sage, garlic, and lemon zest in a food processor. Blend until fine, then store in an airtight container.
In a medium pot, melt butter over medium-low heat. Whisk in flour until the mixture resembles wet sand. Cook for 12–15 minutes, stirring constantly, until it turns a deep golden brown.
Slowly whisk in turkey stock, adding a little at a time to prevent lumps. Bring the mixture to a boil, then reduce to a simmer.
Stir in Marmite, rosemary salt, and black pepper. Simmer for a few minutes, taste, and adjust seasoning as needed.
Easy Cranberry Sauce
Homemade cranberry sauce is a must for Friendsgiving, and this recipe couldn’t be simpler. The addition of blueberries and maple syrup balances the tartness, while cinnamon and vanilla give it a cozy depth.
Ingredients:
- 1 package cranberries, rinsed
- 1/2 cup frozen blueberries
- Pinch of salt
- 1/2 tbsp cinnamon
- 1/2 tsp vanilla extract
- 1/3 cup maple syrup
- 1 cup water
Instructions:
Combine all ingredients in a medium saucepan over medium heat.
Bring to a simmer and cook for 10 minutes, stirring occasionally, until cranberries pop and the sauce thickens.
Let cool before serving.
Broccoli Grape Pasta Salad
This vibrant pasta salad is as flavorful as it is unexpected. With crunchy broccoli, juicy grapes, smoky bacon, and toasted pecans, it’s a symphony of textures and flavors that balances out heavier dishes.
Ingredients:
- 1 cup chopped pecans
- 1 lb broccoli florets
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup diced red onion
- 1/3 cup red wine vinegar
- 1 tsp salt
- 8 oz bow-tie pasta
- 2 cups seedless red grapes, halved
- 8 slices bacon, cooked and crumbled
Instructions:
Preheat the oven to 350°F. Spread pecans on a baking sheet and toast for 5–7 minutes.
Cook pasta according to package instructions. Drain and let cool.
In a large bowl, whisk together mayo, sugar, red onion, vinegar, and salt.
Toss broccoli, pasta, and grapes with the dressing. Cover and chill for at least 3 hours.
Stir in bacon and pecans just before serving.
Easy One-Dish Mac & Cheese
There’s mac and cheese, and then there’s this mac and cheese. Made entirely in one dish—no boiling pasta required—it’s rich, creamy, and ridiculously easy.
Ingredients:
- 8 oz block sharp cheddar cheese
- 8 oz block Colby Jack cheese
- 8 oz block white cheddar cheese
- 16 oz box small shell pasta
- 16 oz heavy cream
- 2 1/2 cups whole milk
- 1 tsp each paprika, onion powder, garlic powder
- Salt and pepper to taste
Instructions:
Preheat oven to 400°F. Shred all cheeses and set aside.
In a greased 9×13 casserole dish, combine uncooked pasta, heavy cream, milk, and seasonings. Stir well.
Mix in shredded cheese, reserving 2 cups. Bake uncovered for 35 minutes.
Remove from oven, stir, and top with remaining cheese. Bake another 10–15 minutes, then broil for 3–5 minutes.
Scalloped Potatoes
These scalloped potatoes are creamy, cheesy, and downright indulgent. The thinly sliced potatoes absorb a rich, velvety sauce and are layered with a mix of Monterey Jack and Colby Cheddar cheeses.
Ingredients:
- 4 1/2 cups thinly sliced Yukon gold or Russet potatoes
- 1–1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups half-and-half
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Colby Cheddar cheese
Instructions:
Melt butter in a pot over medium heat. Whisk in flour to create a roux, then gradually add half-and-half. Stir in half of each cheese until melted.
Toss potato slices with salt, pepper, paprika, onion powder, and garlic powder.
Layer half the potatoes in a greased casserole dish, pour over half the cheese sauce, and repeat.
Bake covered at 350°F for 30 minutes, then uncover and bake another 30–50 minutes until bubbly and tender.
