The holidays are here, and one of our absolute favorite holidays is Friendsgiving! Okay it’s not an actual “real” holiday, but it’s become very popular over the years. My friends and I have been doing Friendsgiving since 2011!
I’m sharing some of my absolute favorite recipes from over the years like my “Instant Happiness Mac n’ Cheese” which really does bring me so much happiness. Download the Saunté app and share your Friendsgiving recipes with your crew!
TURKEY LEG RECIPE
- 6 turkey legs; thawed
- 3 tablespoons unsalted butter
- Fresh thyme
- Fresh rosemary
Let butter come to room temperature. Use 1 tbls and rub butter all over turkey legs. Finely chop thyme and rosemary. Sprinkle salt, pepper, thyme and rosemary onto turkey legs. Heat cast iron skillet to high. Turn heat down to medium, and add 2 tbls butter. Place 2 turkey legs into cast iron skillet and sear on each side 2-3 min. Repeat until finished.
Quarter onion and lemon then place in bottom of large crock pot. Place turkey legs on top of onion and lemon. Cook on high 2-3 hours or low 4-6 hours.
INSTANT HAPPINESS MAC N CHEESE
- 1 pound large elbow macaroni
- 1/2 cup panko
- 1 cup grated parmesan
- 1 cup grated fontina cheese
- 1 cup grated gruyere cheese
- 1 cup grated sharp cheddar
- 4 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
Preheat oven to 400 degrees. Boil water for macaroni, and cook pasta to al dente. While pasta is cooking start the cheese sauce.
In a large pot, add 2 tablespoons butter over medium heat. Melt butter, and add 2 tablespoons flour. Whisk continually for 1 minute. Add 1 cup milk and bring to boil; keep whisking! Reduce heat to low-medium. Slowly stir in fontina, gruyere, sharp cheddar, and 1/2 cup of parmesan. Add salt and pepper to taste (about 1 teaspoon). Before draining pasta water, add 2 tablespoons of reserved pasta water to the cheese sauce. Drain pasta, and add to cheese sauce pot.
In a 9×13 casserole dish, use 1 tablespoon of room temperature butter to coat the dish. Dump macaroni and cheese into casserole dish.
To make the topping, in a small bowl melt 1 tablespoon of butter. Mix in 1/2 cup parmesan and panko. Sprinkle on top of macaroni. Bake for 15 min.
APPLE AND BUTTERNUT SQUASH CROSTINI’S
- 1 cup Apples
- 2 cups Butternut squash
- 1/4 tsp Allspice
- 2 tbsp Balsamic glaze
- 1/2 tsp Cinnamon, ground
- 1/4 tsp Cloves, ground
- 1/4 tsp Nutmeg, ground
- 6 tbsp Olive oil
- 8 slices French bread
- 1 cup cream cheese
Preheat the oven to 425° F.
Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, and cloves. Place in an even layer on a baking sheet and into the oven for 15 minutes. Slice bread and coat with light layer of olive oil. Remove butternut squash and apples from oven. Broil bread for 2-3 min. Remove the bread from the oven and spread with the cream cheese, then the roasted squash and apple mix. Drizzle with the balsamic glaze.
- 2 cups dried elbow macaroni (8 ounces)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup whipping cream
- 1 cup whole milk
- 4 ounces Fontina cheese, shredded (1 cup)
- 1 15-ounce can pumpkin
- 1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
- 1/2cup soft bread crumbs
- 1/2cup grated Parmesan cheese
- 1/3cup chopped walnuts
- 1 tablespoon olive oil
- Sage leaves (optional)
- Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
- For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
- In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.
- 1 pound haricots verts (French green beans)
- 2 (1-oz.) slices whole-wheat bread
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons olive oil, divided
- 1/2 teaspoon chopped fresh garlic
- 1 1/2 ounces Parmesan cheese (about 6 Tbsp.), grated and divided
- 1/2 cup chopped yellow onion
- 4 ounces white mushrooms, sliced
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/2 cup 2% reduced-fat milk
- 2 tablespoons dry sherry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- Preheat broiler to high.
- Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. Plunge beans into ice water; drain well.
- Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese.
- Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium. Add onion and mushrooms; sauté 8 minutes. Stir in flour; cook 1 minute. Stir in stock, milk, and sherry. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in remaining 4 tablespoons cheese, salt, pepper, and nutmeg. Add beans to pan; toss to coat. Sprinkle evenly with breadcrumb mixture. Broil 2 minutes.
CRANBERRY APPLE CIDER OLD FASHIONED
- Apple Cider concentrate – I use Williams Sonoma
- 1 cup whole cranberries
- 1 orange sliced
- 1 cinnamon stick
- Dash of bitters
- 1 shot whiskey
- Maple syrup
Heat apple cider, cranberries, and orange over low heat (simmer) for a few hours or however long you’d like. It makes the room smell amazing! Pour 1 shot whiskey into the glass. Pour apple cider into the glass. Splash of bitters. Rim the glass with maple syrup and sugar. Garnish with a burnt cinnamon stick.