Ultimate Sweet and Savory Friendsgiving Feast – A Crowd-Pleasing Holiday Menu

A Friendsgiving Feast is all about good food, easy conversation, and a table full of friends who feel like family. This Sweet and Savory Friendsgiving Feast keeps things relaxed while delivering big flavor. You’ll get a balanced menu with a little sweet, a little salty, and a lot of cozy.

It’s approachable for mixed skill levels and flexible enough for dietary needs. Whether it’s your first time hosting or your tenth, this menu sets you up for a warm, memorable night.

What Makes This Friendsgiving Feast Recipe So Good

This feast blends cozy, classic flavors with a few modern twists. You’ll get juicy herb-roasted turkey breast, maple-roasted squash, garlicky green beans, a cranberry-orange relish, and a sweet-and-salty cornbread stuffing.

A simple honey-mustard pan sauce ties it all together without extra fuss.

• Balanced flavors: Sweet maple, bright citrus, savory herbs, and buttery textures keep each bite interesting.
• Manageable menu: Designed for a home kitchen with overlapping prep steps and oven times.
• Make-ahead friendly: Several components can be prepared a day earlier.
• Customizable: Easy swaps for gluten-free, dairy-free, or vegetarian guests.

Shopping List for a Friendsgiving Feast

• Turkey: 1 bone-in turkey breast (4–6 pounds), olive oil, butter, fresh rosemary, thyme, sage, garlic, lemon, kosher salt, black pepper
• Maple-Roasted Squash: 2 medium butternut or delicata squash, maple syrup, olive oil, smoked paprika, cinnamon, salt
• Green Beans With Garlic & Almonds: 1 pound green beans, sliced almonds, garlic, olive oil, lemon zest, salt, pepper
• Cranberry-Orange Relish: 12 ounces fresh cranberries, 1 orange (zest and juice), 1/2 cup sugar or maple syrup, pinch of salt
• Cornbread Stuffing: 8 cups day-old cornbread cubes, 1 onion, 3 celery stalks, 4 tablespoons butter or olive oil, 2 cups chicken or vegetable broth, fresh sage and thyme, salt, pepper
• Honey-Mustard Pan Sauce: Pan drippings, 1 cup low-sodium broth, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon cornstarch (optional), salt, pepper
• Optional garnish: Pomegranate arils, chopped parsley, extra citrus wedges

Step-by-Step Instructions

1. Prep the turkey: Pat the turkey breast dry. Rub with 2 tablespoons olive oil, 2 tablespoons softened butter, 2 minced garlic cloves, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 tablespoon chopped sage, zest of 1/2 lemon, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
2. Roast the turkey: Place on a rack in a roasting pan. Roast at 425°F (220°C) for 20 minutes, then reduce to 350°F (175°C) and continue roasting 1 to 1.5 hours, until internal temperature reaches 160°F (71°C).Rest 15–20 minutes; temp will rise to 165°F (74°C).
3. Make the cranberry-orange relish: In a small pot, combine cranberries, orange zest, juice, sugar or maple, and a pinch of salt. Simmer 8–10 minutes until berries burst and sauce thickens. Cool to room temp; it will set more as it cools.
4. Prepare the squash: Peel and cube butternut (or slice delicata into half-moons, seeds removed).Toss with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 teaspoon smoked paprika, 1/2 teaspoon cinnamon, and 1 teaspoon salt. Spread on a sheet pan.
5. Roast the squash: Roast at 400°F (205°C) for 25–30 minutes, flipping halfway, until caramelized at the edges and tender.
6. Start the stuffing base: In a large skillet, melt 4 tablespoons butter (or olive oil). Sauté diced onion and celery with a pinch of salt until soft, 6–8 minutes.Stir in 1 tablespoon chopped sage and 1 teaspoon thyme.
7. Assemble the stuffing: In a big bowl, combine cornbread cubes, sautéed veg, 1.5 cups broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss gently. Add more broth if dry; the bread should be moist but not soggy.
8. Bake the stuffing: Transfer to a buttered dish.Bake at 350°F (175°C) for 25–30 minutes until golden on top and steamy in the center.
9. Make the green beans: Blanch beans in salted boiling water for 2–3 minutes, then shock in ice water. Dry well. Sauté sliced almonds in 1 tablespoon olive oil until lightly toasted, add 2 minced garlic cloves, then beans.Toss with lemon zest, salt, and pepper.
10. Make the pan sauce: Set the turkey pan on the stove over medium heat. Skim excess fat if needed. Add 3/4 cup broth, scraping up browned bits.Whisk in Dijon and honey. For a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon water, then stir into the pan. Simmer 2–3 minutes.

    Season to taste.

11. Slice and serve: Slice turkey across the grain. Arrange on a platter with roasted squash and green beans. Spoon stuffing into a serving dish.Finish with cranberry relish and a drizzle of pan sauce. Garnish with herbs or pomegranate arils if you like.

Storage Instructions for Friendsgiving Feast

• Turkey: Refrigerate in an airtight container up to 4 days. Freeze sliced turkey with sauce up to 2 months.
• Stuffing: Keeps 3–4 days chilled.Reheat covered at 325°F (165°C) with a splash of broth.
• Squash and green beans: Refrigerate 3–4 days. Reheat in a skillet with a little oil for best texture.
• Cranberry relish: Lasts 7–10 days in the fridge. Freezes well for a month.
• Pan sauce: Refrigerate 3–4 days.Reheat gently, thinning with broth if needed.

Health Benefits of Friendsgiving Feast

• Lean protein: Turkey breast is high in protein and lower in fat than dark meat.
• Fiber and vitamins: Squash and cranberries bring fiber, vitamin C, and antioxidants.
• Healthy fats: Olive oil and almonds offer heart-friendly fats.
• Lower sugar options: Maple and orange add natural sweetness; you can reduce added sugar in the relish if you prefer.
• Balanced plate: Protein, complex carbs (cornbread), and veggies help steady energy through a long evening.

Pitfalls to Watch Out For

• Dry turkey: Don’t overcook. Use a thermometer and rest the meat before slicing.
• Soggy stuffing: Add broth gradually. The mixture should be moist but hold its shape.
• Overcrowded pans: Give squash room to caramelize.Use two sheet pans if needed.
• Bland flavors: Season each component. Salt and acid (lemon, orange) brighten everything.
• Cold food at serving: Stagger oven use and keep finished dishes tented with foil.

Alternatives to a Friendsgiving Feast

• Vegetarian main: Swap turkey for a stuffed acorn squash with quinoa, mushrooms, and herbs. Use vegetable broth in stuffing and sauce.
• Gluten-free: Use gluten-free cornbread and check broth and mustard labels.
• Dairy-free: Replace butter with olive oil and skip butter in the turkey rub and stuffing.
• Different greens: Use broccolini or Brussels sprouts instead of green beans; roast or sauté similarly.
• Spice variation: Add a pinch of cayenne to squash or a splash of apple cider vinegar to the pan sauce for extra kick.

FAQ

Can I make parts of this feast ahead of time?

Yes.

Make the cranberry relish up to a week ahead, the stuffing a day ahead (bake it the day you serve), and prep the squash and green beans in advance. You can also season the turkey the night before and keep it covered in the fridge.

How do I scale this for a larger crowd?

Use two turkey breasts and double the sides. Roast the turkey on separate racks or in batches.

Keep finished dishes warm in a low oven (200°F/95°C) while you finish the rest.

What if I don’t have a roasting rack?

Make a quick rack by laying thick slices of onion, celery, and carrots under the turkey. They lift the meat and add flavor to the drippings.

Can I use frozen cranberries?

Absolutely. Use them straight from the freezer.

You may need an extra minute or two of simmer time to thicken the relish.

How do I keep the turkey skin crisp?

Start at high heat for the first 20 minutes as directed, and make sure the skin is dry before seasoning. Avoid covering the turkey while roasting. Rest uncovered for a few minutes, then tent lightly if needed.

What wine pairs well with this menu?

Try a dry Riesling, Pinot Noir, or a sparkling wine.

If you prefer non-alcoholic, a tart cranberry spritz with orange slices works nicely.

In Conclusion

This Sweet and Savory Friendsgiving Feast is friendly to make, joyful to share, and easy to tailor to your group. With bright cranberry, caramelized squash, herb-packed turkey, and cozy stuffing, every plate feels complete. Keep the steps simple, season well, and don’t stress the details.

Friendsgiving is about the people—and this menu gives you more time to enjoy them.