Quick & Easy Last Minute Friendsgiving Dishes Guaranteed to Make an Impression!
I hope you haven’t forgotten to put your eating pants on, because the biggest home-cooked feast of the year is about to commence! I decided to spend this Thanksgiving with my friends, which sounded fun at first until we realized that we all have to be on food duty because everyone’s too busy to cook a whole dinner alone. In the process of brainstorming and browsing through my saved recipes, I came across 3 perfect last-minute Friendsgiving dishes that I’m about to share with you! No one’s staying hungry on my watch!
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Last Minute Friendsgiving Dishes
Spending Thanksgiving with your friends is not a new tradition, however, it’s become a lot more common over the last couple of years. Whether it’s due to long-distance or other more interpersonal factors, our generation has fully embraced Friendsgiving! I know that a big gathering can put a lot of stress on someone who is already trying to juggle 10 things at a time, but don’t worry! I have a few recipes that are going to absolutely stun your guests with minimal effort on your end! Let’s dig in!
Tomato Tart with Goat Cheese
A super simple and light open tart with fresh tomatoes and goat cheese, suitable for vegans! Here’s how to make it:
Ingredients (4 servings):
- 320 grams puff pastry sheets (pre-rolled)
- 200 grams goat’s cheese
- 420 grams sliced mixed tomatoes
- 1 tsp sea salt
- oregano
- fresh basil
Instructions:
- Preheat the oven to 200°C (392°F) with fan.
- Take a baking tray and line it with a baking sheet.
- Unroll the puff pastry sheet inside the tray.
- Using a knife, mark a 1 cm (0.4 inches)border around the edges.
- Spread the goat’s cheese evenly within the outlines.
- Place the tomato slices on top.
- Sprinkle the sea salt.
- Bake for 30 minutes.
- Finish off with more salt, oregano, and fresh basil.
Stuffed Pumpkin with Spinach and Mushrooms
Healthy, delicious, and Instagram-worthy – these stuffed pumpkins are a guaranteed hit! Let’s see how to prepare them:
Ingredients:
- 4 Cucurbita pepo (oblong winter squash)
- 2 shallots
- butter
- 7 ounces wild mushrooms
- 1 minced garlic
- 4 ounces baby spinach
- Swiss cheese to taste
- 1/2 tsp nutmeg (ground)
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions:
- Preheat the oven to 180°C (350ºF).
- Use a sharp knife to cut the pumpkins in half.
- Remove the inside and the seeds using a spoon.
- Sprinkle salt and pepper inside the carved-out part.
- Take a pan or a skillet and melt the butter on medium heat.
- Add the diced shallots and cook them until they’ve softened.
- Then, add the garlic and the mushrooms and cook for 5-6 more minutes.
- Add the spinach and stir together.
- Once they’re done, remove them from the stove and season them with salt and pepper.
- Pour the mixture into a bowl.
- While still hot, add the cheese, heavy cream, and nutmeg, and mix them together.
- Spread the mixture evenly in each pumpkin.
- Take a tray and line it with a baking sheet.
- Arrange the pumpkins on top.
- Bake for about 40 minutes to an hour.
Read also: Easy Recipes & Ideas for Thanksgiving Appetizers in 2023
Green Bean Casserole with Fried Onions
This green bean casserole is a super easy, classic dish that I like to prepare all year round, but especially on Thanksgiving when I’m running late and need to cook something ASAP. Follow the instructions below to make your own:
Ingredients:
- Fresh beans
- A can of condensed mushroom soup
- Crispy French fried onions
- Butter
- Milk
- Garlic
- Chicken broth
Instructions:
- Preheat the oven to 350°.
- Simmer the fresh beans for 8 minutes.
- In a bowl, mix the mushroom soup and some milk.
- Add the beans, cheese, and crispy onions to the bowl and mix together.
- sprinkle more of the French fried onion on top and bake until golden for 40 minutes.
Read also: How & When to Start Defrosting Your Turkey Based on Its Size?
