Last-Minute Friendsgiving Dishes

Oh crap, I forgot Friendsgiving… Don’t worry, we’ve all been there, I’ve got you covered. Here’s a few classic last minute Thanksgiving side dishes!

Classic Mashed Potatoes:

  • 2 pounds peeled potatoes
  • 2 tbsp butter
  • 1 cup milk
  • Salt and Pepper to taste
  • Garlic Salt (optional)

Step 1: Boil a pot of salted water, quarter and add potatoes to water. Cook until semi-firm (around 15 minutes) then drain.

Step 2: In a small pan simmer butter and milk on low heat until butter is fully melted. Using an electric mixer, slowly blend wet mixture into potatoes until creamy and thick. Season with salt and pepper to taste. (I like to add garlic salt here too) Serve warm with extra butter!

Baked Mac n’ Cheese:

  • 8 oz uncooked elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • ½ cup grated parmesan cheese
  • 3 cups milk
  • ¼ cup butter
  • 2 ½ tbsp flour
  • 2 tbsp butter
  • ½ cup breadcrumbs or crushed ritz crackers
  • Paprika

Step 1: Cook noodles by packaging directions and drain.

Step 2: In a saucepan, melt butter on medium heat. Stir in flour incrementally, do the same with milk. Stir cheeses in and cook over low heat until fully melted. (Sauce should be semi-thick) Pour macaroni in a large casserole dish, cover with cheese mixture and stir well.

Step 3: Melt butter in skillet over medium heat, brown your choice of breadcrumbs. Spread over macaroni and cheese and sprinkle with a small pinch of paprika Step 4: Bake at 350 degrees F for 30 minutes. Serve warm and crispy.

Marshmallow Sweet Potato Casserole:

  • 4 tbsp unsalted butter (melted)
  • 4 large sweet potatoes (peeled and cubed)
  • ½ cup milk
  • ¼ cup brown brown sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 large eggs
  • 1 bag mini marshmallows

Step 1: add peeled and cubed sweet potato to a large pot of boiling water (salted) Bring to a boil on high heat, then lower heat to a simmer and cook until the potatoes are very tender (15 to 20 minutes) Drain, cool, then mash with a fork.

Step 2: Preheat oven to 350 degrees F and butter a 2-quart baking dish. Whisk together butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large mixing brown. Pour into the prepared baking dish.

Step 3: Cover top of potatoes with mini marshmallows. Bake 25 to 30 minutes, or until set and golden on top. Serve hot!

Keto/Vegan Cauliflower Stuffing:

  •  4 tbsp (vegan) butter
  •  1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 small head cauliflower, chopped
  • 8-oz. baby bella mushrooms
  • Salt and pepper
  • ¼ cup parsley
  • 2 tbsp rosemary
  • 1 tsp sage
  • ½ cup low-sodium vegetable broth

Step 1: In a large skillet on medium heat, melt butter. Add onion, carrot and celery and saute 7 to 8 minutes or until soft.

Step 2: Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, then an additional 10 minutes.

Step 3: Add parsley, rosemary, and sage. Stir until combined. Pur over broth and cook until completely tender and all liquid is absorbed (about 10 minutes)

Happy cooking!