Friendsgiving Potluck Recipes That Travel Well: 17 Dishes That Feed a Crowd of Friends

Friendsgiving potluck recipes have one big job: they need to survive a car ride, sit on a crowded table and still taste great when the last friend finally arrives. Friendsgiving usually lands the weekend before or after Thanksgiving, and it is almost always a shared meal where the host handles the turkey and everyone else signs up for a dish. That makes it the most relaxed feast of the year, as long as the menu is planned around food that travels. We picked 17 dishes that do exactly that, from a turkey that roasts in about 90 minutes to warm dips, sides that reheat in one oven, desserts that slice clean in the pan and a big batch punch with no alcohol needed. Each slide also has a quick tip on whether to bring it hot, cold or ready to reheat..

Friendsgiving Potluck Recipes Start With a 90 Minute Spatchcocked Turkey

At a Friendsgiving potluck the host usually makes the turkey, and a spatchcocked bird is the smartest way to do it. Cutting out the backbone and pressing the turkey flat lets it roast evenly in about 90 minutes, which frees the oven for guests who need to rewarm their sides. America’s Test Kitchen builds its own Friendsgiving menu around the same idea: the host covers the centerpiece and friends fill in the rest. Carve it before people sit down so plates move fast..

You will need: 1 turkey (12 to 14 lb), 3 tablespoons soft butter, 2 tablespoons chopped sage, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary, 4 garlic cloves minced, zest of 1 lemon, kosher salt, black pepper, 2 onions sliced thick, 1 cup chicken broth.

How to make it: 1. Dry brine the turkey with salt 1 to 2 days ahead and keep it uncovered in the fridge. 2. Heat the oven to 450 F. 3. Cut out the backbone with poultry shears, flip and press firmly on the breast to flatten. 4. Mix the butter, herbs, garlic and zest and rub it under and over the skin. 5. Lay the bird on the onions in a large rimmed pan and add the broth. 6. Roast 80 to 100 minutes, until the thickest part of the breast reads 160 F. 7. Rest 20 minutes, then carve.

Honey Garlic Glazed Turkey Breast for a Smaller Group

Not every Friendsgiving is a party of twenty. If you are hosting six or eight friends in a small apartment, a bone-in turkey breast gives you the same holiday feeling with far less stress. It roasts in under two hours, fits in a standard oven next to a tray of sides and slices into neat portions. A sticky honey garlic glaze brushed on near the end gives it a shiny, deep golden finish that looks great on the table. Any leftovers make excellent sandwiches the next day.

You will need: 1 bone-in turkey breast (6 to 7 lb), 2 tablespoons olive oil, salt, pepper, 1 teaspoon dried thyme, 1/3 cup honey, 3 tablespoons butter, 4 garlic cloves minced, 1 tablespoon soy sauce, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar.

How to make it: 1. Heat the oven to 350 F. 2. Pat the turkey breast dry, rub with oil and season with salt, pepper and thyme. 3. Roast skin side up in a pan for about 1 1/4 hours. 4. Meanwhile simmer the honey, butter, garlic, soy sauce, mustard and vinegar for 3 minutes. 5. Brush the glaze over the turkey and roast 20 to 30 minutes more, brushing twice, until it reads 160 F. 6. Rest 15 minutes and slice.

Easy Friendsgiving Potluck Recipes: Pigs in a Blanket

Appetizers are the easiest Friendsgiving potluck recipes to hand out, and pigs in a blanket win every time because both kids and grown-ups grab them by the handful. Little cocktail sausages wrapped in buttery crescent dough bake in about 15 minutes, travel well in a covered tray and taste good warm or at room temperature. Bring a small jar of honey mustard for dipping. Assign them to the friend who always arrives first, because hungry guests will be circling the kitchen while the turkey rests.

You will need: 1 tube (8 oz) refrigerated crescent dough or 1 sheet puff pastry, 24 cocktail sausages, 1 egg beaten, 1 tablespoon everything bagel seasoning or sesame seeds. Dip: 1/4 cup Dijon mustard, 2 tablespoons honey, 2 tablespoons mayonnaise.

How to make it: 1. Heat the oven to 375 F and line a baking sheet with parchment. 2. Unroll the dough and cut each triangle into 3 thin strips. 3. Pat the sausages dry and roll each in a strip of dough, seam side down. 4. Brush with egg and sprinkle with seasoning. 5. Bake 13 to 15 minutes until golden. 6. Stir the mustard, honey and mayo together and pack it in a jar for dipping.

Hot Spinach Artichoke Dip in a Bread Bowl

Every list of Friendsgiving potluck recipes needs one hot, cheesy dip, and this one doubles as its own serving dish. Bake the creamy spinach and artichoke filling at home, then spoon it into a hollowed round loaf just before you leave. Wrap the whole thing in foil and a kitchen towel and it stays warm for about an hour. The torn bread from the middle becomes the dippers, so you only need to bring one extra bag of crackers or sliced vegetables for the table.

You will need: 1 large round sourdough loaf, 8 oz cream cheese softened, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 can (14 oz) artichoke hearts drained and chopped, 10 oz frozen spinach thawed and squeezed dry, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 garlic cloves minced, pinch of red pepper flakes.

How to make it: 1. Heat the oven to 375 F. 2. Cut the top off the loaf and pull out the inside in chunks, leaving a thick wall. 3. Mix the cream cheese, sour cream, mayo, garlic and pepper flakes until smooth. 4. Stir in the artichokes, spinach and most of the cheese. 5. Spoon into the bread bowl, top with the remaining cheese and bake 25 to 30 minutes. 6. Toast the bread chunks alongside for dipping.

Deviled Eggs That Ride Safely in a Carrier

Deviled eggs vanish faster than almost anything else on a holiday table. Of all the Friendsgiving potluck recipes here, they are a perfect assignment for the friend who does not love to cook. Make the filling the night before and keep it in a zip bag, then pipe it into the whites once you get to the party so they look fresh. A simple egg carrier or a muffin tin lined with paper cups keeps them from sliding around in the car. Keep them cold and set them out last.

You will need: 12 large eggs, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white vinegar, 1 tablespoon sweet pickle relish, salt, pepper, smoked paprika, chopped chives.

How to make it: 1. Place the eggs in a pot, cover with cold water and bring to a boil. 2. Cover, turn off the heat and let them stand 12 minutes, then move to ice water. 3. Peel, halve and pop out the yolks. 4. Mash the yolks with mayo, mustard, vinegar, relish, salt and pepper until smooth. 5. Spoon into a zip bag and chill with the whites stored separately. 6. Snip a corner, pipe the filling and finish with paprika and chives.

Sheet Pan Sausage, Apples and Brussels Sprouts

Sheet pan dishes are underrated Friendsgiving potluck recipes because they roast in one layer, travel flat and taste good warm or at room temperature. Sweet apples, savory sausage and crispy Brussels sprouts give this pan a little bit of everything, and it is hearty enough to feed anyone who skips the turkey. Bring it in the same pan, covered tightly with foil, and slide it into the host’s oven for ten minutes if there is space. A drizzle of maple syrup at the end makes it shine.

You will need: 1 1/2 lb smoked sausage or chicken sausage sliced, 1 1/2 lb Brussels sprouts halved, 2 crisp apples cut in wedges, 1 red onion cut in wedges, 3 tablespoons olive oil, 1 teaspoon dried thyme, salt, pepper, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar.

How to make it: 1. Heat the oven to 425 F. 2. Toss the sprouts, apples and onion with oil, thyme, salt and pepper on a large sheet pan. 3. Scatter the sausage on top. 4. Roast 25 to 30 minutes, stirring once, until the sprouts are browned. 5. Whisk the maple syrup and vinegar and drizzle over the hot pan. 6. Cover with foil to travel and rewarm 10 minutes at 350 F.

Friendsgiving Potluck Recipes Need Mac and Cheese for a Crowd

Among Friendsgiving potluck recipes, mac and cheese is the side dish nobody ever leaves on the table, and baking it in a disposable foil pan means nobody has to chase a dish home afterward. The trick for a potluck is to slightly undercook the pasta and make the sauce extra creamy, because it keeps soaking up liquid while it travels and rewarms. Add the crunchy topping just before baking. Bring it fully baked and covered, then give it 15 to 20 minutes in a warm oven before dinner.

You will need: 1 lb elbow macaroni, 4 tablespoons butter, 1/4 cup flour, 4 cups whole milk, 1 cup half and half, 1 teaspoon dry mustard, 1/2 teaspoon smoked paprika, 4 cups shredded sharp cheddar, 1 cup shredded Gruyere or Monterey Jack, salt, 1 cup panko, 2 tablespoons melted butter.

How to make it: 1. Cook the pasta 2 minutes less than the package says and drain. 2. Melt the butter, whisk in the flour and cook 1 minute. 3. Whisk in the milk and half and half and simmer until thickened. 4. Off the heat stir in the mustard, paprika, salt and most of the cheese. 5. Fold in the pasta and pour into a 9×13 foil pan. 6. Top with the remaining cheese and buttered panko and bake at 375 F for 25 minutes.

Cheesy Scalloped Potatoes That Reheat Perfectly

Scalloped potatoes are a smart swap if your host already has mashed potatoes covered, and they actually taste better the next day. Thin slices of potato bake slowly in garlicky cream and cheese until they are tender and golden on top. Because the dish holds its shape, it reheats evenly and slices into neat squares. Make it a day ahead, chill it, then cover and warm it at the party. This is a great job for a friend who has a little more time than everyone else.

You will need: 3 lb Yukon Gold potatoes sliced very thin, 2 cups heavy cream, 1 cup whole milk, 3 garlic cloves minced, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon fresh thyme, 1 1/2 cups shredded Gruyere, 1 cup shredded white cheddar, salt, pepper, pinch of nutmeg.

How to make it: 1. Heat the oven to 375 F and butter a 9×13 dish. 2. Melt the butter, add the garlic, whisk in the flour, then the cream and milk, and simmer 3 minutes. 3. Season with thyme, nutmeg, salt and pepper. 4. Layer a third of the potatoes, sauce and cheese, and repeat twice. 5. Cover with foil and bake 45 minutes, then uncover and bake 30 to 40 minutes until golden. 6. Rest 15 minutes before cutting.

Friendsgiving Potluck Recipes for Any Temperature: Cranberry Pecan Wild Rice Pilaf

Some Friendsgiving potluck recipes need an oven and some do not, and this pilaf is happiest either way. Nutty wild rice, dried cranberries, toasted pecans and fresh herbs make a colorful side that tastes great warm, at room temperature or even cold the next day. That means it can sit on the buffet all evening without anyone worrying about it. It is also naturally gluten free and easy to make vegetarian with vegetable broth, which makes life easier when you are feeding a big group with different needs.

You will need: 1 1/2 cups wild rice blend, 3 1/2 cups chicken or vegetable broth, 2 tablespoons butter, 1 small onion diced, 2 celery ribs diced, 3/4 cup dried cranberries, 3/4 cup toasted pecans chopped, 1/4 cup chopped parsley, 1 tablespoon chopped sage, zest of 1 orange, salt, pepper.

How to make it: 1. Simmer the rice in the broth, covered, until tender, about 40 to 45 minutes, then drain any extra liquid. 2. Melt the butter and cook the onion and celery until soft. 3. Fold the vegetables, cranberries, pecans, herbs and zest into the rice. 4. Season with salt and pepper. 5. Pack in a covered dish and serve warm or at room temperature.

Harvest Salad With Roasted Squash, Kale and Maple Vinaigrette

A big fresh salad balances all the rich Friendsgiving potluck recipes on the table, and this one is built to hold up. Unlike delicate lettuce, kale stays crisp for hours once it is dressed, and roasted butternut squash, apple and crunchy seeds make it feel like a real side dish. Pack the dressing in a jar and toss everything together when you arrive, then set it at the end of the buffet so people grab it last. It is the dish that makes the whole plate look bright and colorful.

You will need: 1 large bunch kale stemmed and chopped, 3 cups butternut squash cubes, 2 tablespoons olive oil, salt, 1 apple thinly sliced, 1/2 cup dried cranberries or pomegranate seeds, 1/3 cup toasted pumpkin seeds, 1/2 cup crumbled feta. Dressing: 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard.

How to make it: 1. Roast the squash with oil and salt at 425 F for 25 minutes and cool. 2. Massage the kale with a pinch of salt and a little dressing for 1 minute until it softens. 3. Shake the dressing ingredients in a jar. 4. Pack the kale, squash, apple, cranberries, seeds and feta separately. 5. Toss with the dressing just before serving.

Honey Butter Skillet Cornbread

A golden round of cornbread is one of the easiest things to carry to a friend’s house, because it can stay right in the skillet with a towel over the top. Brushing it with honey butter while it is still warm keeps it moist and adds a glossy, sweet finish. If you like to argue about whether cornbread should be sweet at all, our gallery of cornbread recipes Grandma made covers both sides. Cut it into wedges at the table.

You will need: 1 cup yellow cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 1/4 cups buttermilk, 2 eggs, 6 tablespoons melted butter divided. Honey butter: 3 tablespoons butter, 2 tablespoons honey.

How to make it: 1. Put a 10 inch cast iron skillet in the oven and heat to 425 F. 2. Whisk the cornmeal, flour, sugar, baking powder and salt. 3. Whisk the buttermilk, eggs and 4 tablespoons of the butter, then stir into the dry mix just until combined. 4. Swirl the rest of the butter in the hot skillet and pour in the batter. 5. Bake 20 to 22 minutes until golden. 6. Melt the honey butter and brush it over the warm cornbread.

Friendsgiving Potluck Recipes Always Include Parker House Rolls

Soft, buttery dinner rolls are a must, and baking them close together in a 9×13 pan means they pull apart into fluffy squares and travel without squashing. Parker House rolls are famous for their folded shape and rich, slightly sweet dough. Bake them the morning of the party, keep them in the pan covered with foil, and warm them for 5 minutes before dinner with another brush of melted butter and a little flaky salt. Assign them to the friend who loves to bake bread.

You will need: 4 cups flour, 1 packet (2 1/4 teaspoons) instant yeast, 1/4 cup sugar, 1 1/2 teaspoons salt, 1 cup warm milk, 1 egg, 6 tablespoons soft butter, plus 4 tablespoons melted butter for brushing, flaky salt.

How to make it: 1. Mix the flour, yeast, sugar and salt. 2. Add the warm milk, egg and soft butter and knead 8 minutes until smooth. 3. Let rise 1 hour until doubled. 4. Divide into 24 pieces, roll each into an oval, brush with butter and fold in half. 5. Line them up in a buttered 9×13 pan and let rise 45 minutes. 6. Bake at 375 F for 18 to 20 minutes, brush with butter and sprinkle with flaky salt.

Friendsgiving Potluck Recipes for Dessert: Pumpkin Cheesecake Bars

When dessert is your job, think flat and sturdy. These pumpkin cheesecake bars are among the best Friendsgiving potluck recipes for dessert because they bake and chill in the same pan, travel flat in a cooler bag and cut into clean squares with no plates or forks required. A gingersnap crust adds spice and crunch under the creamy pumpkin layer. Make them the day before, since they need several hours in the fridge, and top with whipped cream right before serving.

You will need: 2 cups gingersnap crumbs, 6 tablespoons melted butter, 16 oz cream cheese softened, 3/4 cup sugar, 1 cup pumpkin puree, 2 eggs, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, 2 tablespoons flour, whipped cream to serve.

How to make it: 1. Heat the oven to 325 F and line a 9×13 pan with parchment. 2. Press the crumbs and butter into the pan and bake 10 minutes. 3. Beat the cream cheese and sugar until smooth, then beat in the pumpkin, eggs, vanilla, spice and flour. 4. Pour over the crust and bake 35 to 40 minutes until just set. 5. Cool, then chill at least 4 hours. 6. Lift out by the parchment and cut into squares.

Apple Crisp in a Foil Pan With Vanilla Ice Cream

Apple crisp is one of those Friendsgiving potluck recipes that makes the whole house smell like fall, and it is almost impossible to mess up. Bake it in a foil pan at home, then rewarm it at the party while everyone is clearing plates. Ask one more friend to bring a tub of vanilla ice cream in a cooler bag, because a scoop melting into warm apples and crunchy oat topping is the moment people remember. It is a great option for gluten-free friends if you use certified oats and almond flour.

You will need: 8 cups sliced apples (a mix of Granny Smith and Honeycrisp), 1/3 cup sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1 tablespoon cornstarch. Topping: 1 cup old-fashioned oats, 3/4 cup flour, 3/4 cup brown sugar, 1/2 teaspoon cinnamon, pinch of salt, 1/2 cup cold butter cubed. Vanilla ice cream to serve.

How to make it: 1. Heat the oven to 350 F. 2. Toss the apples with sugar, lemon juice, cinnamon and cornstarch and spread in a 9×13 foil pan. 3. Rub the oats, flour, brown sugar, cinnamon, salt and butter together into clumps. 4. Scatter the topping over the apples. 5. Bake 45 to 55 minutes until bubbling and golden. 6. Rewarm 10 minutes and serve with ice cream.

Pecan Pie Brownies

If your group cannot decide between chocolate and pie for its Friendsgiving potluck recipes, pecan pie brownies settle the argument. A fudgy brownie base gets a gooey layer of classic pecan pie filling on top, and the whole thing bakes in one pan. Unlike a real pie, there is no crust to crack and nothing to slice into wobbly wedges, so they travel perfectly in a container with parchment between the layers. Cut them small, because they are rich. They keep well at room temperature for two days.

You will need: Brownie: 1/2 cup butter, 4 oz dark chocolate, 1 cup sugar, 2 eggs, 1 teaspoon vanilla, 2/3 cup flour, 1/4 teaspoon salt. Topping: 3/4 cup light corn syrup or maple syrup, 1/2 cup brown sugar, 2 eggs, 3 tablespoons melted butter, 1 teaspoon vanilla, 1 1/2 cups pecan halves.

How to make it: 1. Heat the oven to 350 F and line a 9×9 pan. 2. Melt the butter and chocolate, then whisk in the sugar, eggs and vanilla. 3. Stir in the flour and salt, spread in the pan and bake 15 minutes. 4. Whisk the syrup, brown sugar, eggs, butter and vanilla and stir in the pecans. 5. Pour over the hot brownie and bake 30 to 35 minutes until the top is set. 6. Cool fully before cutting.

Big Batch Spiced Apple Cider Punch With No Alcohol

Drinks are the easiest of all Friendsgiving potluck recipes to assign, and a big batch punch takes pressure off the host. This spiced cider punch is made without alcohol, so everyone at the table can enjoy it, and friends can add their own sparkling water or ginger ale for fizz. Simmer the spices into the cider the night before, chill it, and carry it in a big jug. Bring a bag of ice, sliced apples and orange rounds separately and build it in a bowl or pitcher on arrival.

You will need: 1 gallon apple cider, 2 cups cranberry juice, 1 cup orange juice, 4 cinnamon sticks, 6 whole cloves, 3 star anise, 1 inch piece of ginger sliced, 1 liter ginger ale or sparkling water, 1 apple and 1 orange sliced, fresh cranberries, ice.

How to make it: 1. Simmer 4 cups of the cider with the cinnamon, cloves, star anise and ginger for 15 minutes. 2. Cool, strain and mix with the remaining cider, cranberry juice and orange juice. 3. Chill overnight in a jug. 4. At the party pour into a punch bowl or pitcher with ice. 5. Top with ginger ale or sparkling water just before serving. 6. Float the apple slices, orange rounds and cranberries on top.

Slow Cooker Stuffing That Frees Up the Oven

The oven is the most crowded spot at any Friendsgiving, so a side that cooks in a slow cooker is a gift to the host. This herby bread stuffing cooks gently for a few hours, then stays warm on the low setting for the rest of the evening. Plug it in on the counter and it becomes its own little serving station. It is one of the best Friendsgiving potluck recipes for anyone traveling a short distance, since the slow cooker insert carries easily with the lid clipped on.

You will need: 1 loaf (about 14 oz) day-old crusty bread cubed and dried, 1/2 cup butter, 1 large onion diced, 3 celery ribs diced, 8 oz mushrooms sliced (optional), 2 tablespoons chopped sage, 1 tablespoon thyme, 1/4 cup parsley, 2 1/2 cups chicken or vegetable broth, 2 eggs, salt, pepper.

How to make it: 1. Melt the butter and cook the onion, celery and mushrooms until soft, about 10 minutes. 2. Stir in the herbs, salt and pepper. 3. Toss with the bread cubes in a big bowl. 4. Whisk the broth and eggs and pour over, tossing well. 5. Spoon into a greased slow cooker and cook on low 3 1/2 to 4 hours, stirring once. 6. Uncover for the last 30 minutes so the top dries a little, then keep on warm.