Your college friends are like family—why not celebrate the most familial of holidays with them? Before you head home, use this guide to host the perfect Friendsgiving, or be a great guest at your pal’s. Here are five tips that’ll make for a joyous occasion, and a dish to bring along so you don’t arrive empty-handed.
Make it a potluck. Unless you’re feeling really ambitious—like, Rocky Balboa ambitious—it will be nearly impossible to cater an entire Thanksgiving by yourself. Have everyone bring something. Mark can bring the pumpkin pie, Suzy makes mean mash potatoes, and Alfonzo knows his grandmother’s secret cranberry sauce recipe.
Provide booze. If you’re hosting, buy lots of alcohol. Buy a case of wine. Twelve bottles of wine may seem like a lot, but it will go fast, and it’s better to have everyone sufficiently drunk—it’ll ease the inherent stress of Friendsgiving and help with food consumption. Plus, more alcohol is more fun! It’s a scientific fact. I studied this.
Consider dietary restrictions. Make sure to gauge the diets of your guests. If someone has a peanut allergy, it’s better to know this before you have to stick an EpiPen in their thigh. Same goes for vegetarians, vegans, and those who are gluten-free. Cater the menu towards your guests and have lots of options.
Bring dishes and silverware. Odds are you don’t have enough plates to serve more than five people. If you don’t bring any food to the potluck, bring forks or an ice tray. It’ll go a long way. You don’t want someone to be awkwardly eating turkey and mashed potatoes out of an ice cream bowl.
Help out. If you’re a guest, always volunteer. Before you leave make sure all the dishes are cleaned and the plates are in the washer. Seriously. Make the cleanup as easy as possible for your host.
I never actually ate stuffing until two Thanksgivings ago. It looks kind of nasty and I was scared of the stuff(ing). Since getting over my irrational fear of the side dish, however, it’s become a staple of my plate on Turkey Day. Try this simple, cheap, and delicious stuffing recipe that warrants seconds.
- 1½ sticks of butter
- 1 loaf of sourdough bread, torn into 1″ pieces
- 2 Tbsp. chopped sage
- 2 Tbsp. chopped rosemary
- 1 Tbsp. chopped thyme
- 3 Tbsp. sea salt
- 3 cups chopped red onions
- 2 eggs
- Optional: 1 cup chicken broth
- Preheat oven to 250°.
- While oven is preheating, melt 1½ sticks of butter in a cast-iron pan over medium heat. Add onions. Cook for about 10 minutes.
- Once oven is preheated, butter a baking dish and distribute scattered bread pieces across. Bake for 45 minutes to an hour, until bread is dried out.
- Add dried bread to onions in cast-iron pan. Add sage, rosemary, thyme, and sea salt. Add the chicken broth, if you like. Stir and let cool.
- Whisk two eggs and add to bread-herb mix.
- Preheat oven to 350°. Move bread-herb mix to baking dish. Cover with tinfoil and cook for 40 minutes.
- Take a nap.