FRIENDSGIVING FOOD IDEAS RECIPES

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15 EASY FRIENDSGIVING RECIPES YOU CAN TOTALLY PULL OFF ...



15 Easy Friendsgiving Recipes You Can TOTALLY Pull Off ... image

Check out these simple recipes and you’ll be cooking Friendsgiving dinner like a pro in no time.

Provided by Jessica Smith

Categories     

Number Of Ingredients 1

BEST INSANELY EASY FRIENDSGIVING RECIPES - HOW TO MAKE ...



Best Insanely Easy Friendsgiving Recipes - How to Make ... image

Make these Insanely Easy Friendsgiving Recipes from Delish.com for the BEST holiday meal ever.

Provided by Lena Abraham

Categories     dinner party    feed a crowd    Thanksgiving    baking    dessert    dinner

Total Time 4 hours

Prep Time 1 hours

Cook Time 0S

Yield 6 servings

Number Of Ingredients 44

3 lb.

russet potatoes, peeled (about 4 large potatoes)

Kosher salt 

1/2 c.

extra virgin olive oil, divided, plus more for serving  

1 1/4 tsp.

McCormick Black Pepper 

1 c.

freshly grated parmesan, plus more for garnish  

1 c.

freshly grated pecorino 

1/2 c.

sour cream 

2 tbsp.

parsley leaves, for serving 

1

small loaf sourdough or country bread (about 1/2 lb)

1

(3-lb) skin-on turkey breast  

Kosher Salt 

McCormick black pepper

1 tbsp.

olive oil 

4 tsp.

butter

1/2

large onion, diced 

2

stalk celery, thinly sliced 

2

clove garlic, minced 

1 tbsp.

freshly chopped sage, minced 

1 tbsp.

dried thyme leaves, minced 

1/2 tbsp.

freshly chopped rosemary 

2 c.

low-sodium chicken broth 

1 tbsp.

chopped parsley, for garnish 

3 tbsp.

butter

1

package turkey gravy mix 

2 tbsp.

all purpose flour 

1 tsp.

McCormick dired thyme 

1 c.

water 

1 c.

chicken broth  

Kosher salt 

McCormick Black pepper 

4

small or 2 large sweet potatoes 

1 1/2 c.

all-purpose flour 

1 tbsp.

pumpkin pie spice 

1 tsp.

kosher salt, divided 

1/2 tsp.

baking powder 

1/2 tsp.

baking soda 

1 c.

brown sugar 

1/4 c.

vegetable oil

3/4 c.

( 1 1/2 stick) softened butter, divided 

1

large egg 

3 tsp.

pure vanilla extract 

1 c.

marshmallow creme 

1 c.

powdered sugar 

2 tbsp.

heavy cream 

Steps:

  • In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until completely tender, 16 to 18 minutes. Drain potatoes into a colander. Return empty pot to burner over medium heat. Heat 1/4 cup oil, then add black pepper and toast, stirring frequently, until fragrant, about 1 minute. Remove pot from heat and add boiled potatoes. Mash until smooth, then stir in remaining oil and both cheeses until cheeses are melted and mashed potatoes are smooth. Stir in sour cream, then taste and season with more salt and pepper if needed. Transfer potatoes to serving dish, drizzle with olive oil, sprinkle with more pepper and parm and garnish with parsley. The day before: Tear or slice bread into 1/4" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200° for 20 minutes.) Preheat oven to 350°. Season turkey on all sides with salt and pepper. In a large skillet over medium heat, heat oil. Add turkey breast skin side down in skillet. Sear until skin is golden and crisp, 5 to 7 minutes. Remove from skillet and place skin side up on a plate or cutting board. Return skillet to heat and melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. Remove skillet from heat and stir in bread and chicken broth. Make a well in the center of the skillet and place turkey breast skin side up in the well. Bake until bread is golden and crisp on top and turkey is cooked to an internal temperature of 165°, 1 hour. Let turkey breast rest 10 minutes before slicing. Meanwhile, make gravy: in a small sauce pan over medium heat, melt butter. Add McCormick Turkey Gravy mix, flour, and thyme and stir to combine. Cook for one minute, then whisk in water and chicken broth. Season with salt and pepper and bring to a simmer. Cook for 5 minutes, or until thick. Place sliced turkey breast over stuffing, then pour gravy over turkey and serve with extra gravy on the side. Preheat oven to 425°. On a baking sheet, prick sweet potatoes all over with a fork. Bake until tender, 30 to 35 minutes for small sweet potatoes and 45 to 50 minutes for large potatoes. Let cool until they are cool enough to handle, then remove and discard skin and mash with a potato masher or fork until smooth. Measure out 1 cup sweet potato mash. Reduce oven temperature to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, 1/2 teaspoon salt, baking powder, and baking soda. In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, and 1/4 cup butter until smooth and combined. Add 1 cup sweet potato puree, egg, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.) Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 18 minutes. Transfer cookies to a cooling rack to cool completely. Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and marshmallow creme. Add powdered sugar, remaining teaspoons vanilla, and remaining salt and beat until fluffy and smooth. Spread or pipe filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

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