Outdoor Entertaining: Friendsgiving Dinner
Some say it’s inspired by the Thanksgiving episodes on TV’s “Friends” or the 2011 Bailey’s Irish Cream ad campaign that used the term, and maybe the idea just developed organically long before that. But clearly, once this thing called Friendsgiving hit social media a couple of years ago, it became a real thing. Now Friendsgiving even merits its own grocery-store marketing – great for doubling the turkey sales, I guess, as lots of Americans host a Thanksgiving for friends a week or two before heading to their traditional family celebrations. So, to whomever is responsible, thank you for providing one more reason to host an event with some of my favorite people during my favorite time of year. And thanks, too, to Mother Nature for this glorious extended Indian Summer – perfect for more outdoor entertaining.
So just what qualifies as Friendsgiving? From what I can tell, except for the obvious guest list of friends, there is no strict set of guidelines. Friendsgiving is a totally customizable tradition, but generally it’s more of a pot-luck event with guests sharing in the cooking responsibilities. After all, that’s what friends are for.
Our Friendsgiving, of course, will be an outdoor, picnic-table event, which provides a more relaxed atmosphere than an actual Thanksgiving meal; still, we’ll give it some legitimacy by dressing it up a little with actual dishware, flatware, cloth napkins and your best sparkling glassware. The contrast of good dishes on an outdoor table is nice. A table runner is all you need to provide a base for the tablescape, and fall presents so many rich and wonderful elements to play with, the only thing difficult will be the choosing. If you’re planning a daytime gathering, skip the candles and opt for natural items. This year I bought a few of the atypical color and shaped pumpkins – one indented at the top that I am using for a centerpiece. I removed the stem and “planted” some succulents in moss in the concave top. I inserted the stem in again and tied some raffia on it, letting it cascade down the sides of the pumpkin. I added some springs of rosemary for a pretty effect, and mum clippings, browning hydrangea blooms or even pretty leaves will work, too. Use what you have and what you can find. For the rest of the table, I used some magnolia branches and leaves – save them afterward because, even if they brown a bit, they still look beautiful on a Christmas mantel. Lay small branches across the middle of the table, and use individual larger magnolia leaves for place cards. Use a white marker or paint pen to write guests’ names, and then simply place the leaf over each set of flatware and napkin. Next, place mini potted thyme at each place setting to serve a dual purpose: as seasoning and a favor for guests to take home.
If you will be including little friends at your event, do a separate kids’ table. You can go ahead and use paper and plastic for this, but make it fun, and make decorating it an activity. Provide a basket of pinecones for turkey bodies, some plastic eyes and some tiny paper triangles for beaks along with a few bottles of glue. Kids can glue on eyes and beaks and then gather pretty colored leaves to insert in the backs of the pinecones for turkey feathers. If you’d rather, they can cut leaves from construction paper and write on them what they are thankful for before inserting these as turkey feathers. Finally, be sure to provide a table of sweatshirts (all sizes) and blankets, particularly if you’ll be hosting this into the late afternoon and evening so friends of all ages can enjoy the November chill in the air.
Now with the setting attended to, let’s discuss the menu. As we’ve established, guests will be participating in the cooking, so the host’s responsibilities will be limited to the star of the show, the turkey, of course, along with the stuffing, gravy, a dessert, and a signature drink. Assign guests to potatoes, veggies and pies.
Another benefit of a Friendsgiving is that, if you are also cooking a turkey for Thanksgiving Day, this one is your rehearsal! So, for your perfect turkey, try the method I settled on a few years ago. It’s the best and most reliable. You’ll need to allow three hours of oven time for a 10-to-12-pound turkey and be sure to have a meat thermometer. Wash the turkey and pat it dry. Remove the neck and giblets. Stuff the cavity with apples, onions, carrots, salt, pepper and, just like the song suggests; parsley, sage, rosemary and thyme, using large sprigs of each herb. Although I have been advised to try the breast-side-down method, I remain a fan of roasting breast side up and basting with butter. Begin roasting the turkey covered with tented foil at 325 degrees and then remove foil and increase the temperature to 425 degrees for an hour or until the thermometer registers in the thigh at 165 degrees. Let it sit about 30 minutes and then carve with a very sharp knife – less pressure means juicier turkey. While the turkey cools, you can prepare the gravy, unless you are willing to forgo the turkey drippings and just use chicken stock, then you can make it ahead. If you have your ingredients ready to go, the gravy should only take a few minutes, so I suggest waiting for the drippings. Remember, the side dishes and pies will arrive ready to go, so you’ll have time to fuss over the gravy.
Next, have some fun with the stuffing. Thanks to the mild fall weather, my eggplant plants are still producing, so I’ll make a mushroom/eggplant stuffing. The secret ingredient in this is a little Swiss cheese, and the presentation is fantastic because I bake it in the hollowed-out eggplant shells. I just love when the food doubles as décor!
As far as beverages, some hearty beers, wine and cider are nice, and we’ll offer one signature drink perfect for warming chilly guests: Fireball Cider Cocktail. If you’re unfamiliar with it, Fireball is a cinnamon whiskey; combined with apple cider and garnished with sliced apples, it’s a winner.
When assigning tasks to your guests, be sure to assign at least two or three friends to pie-making – two each of different types. This way you’ll have quite a dessert table. Have it prepared with the dessert plates and forks when guests arrive so pies can be placed and admired. When ready for dessert, provide a few cans of whipped cream on the table and the work is done.
If you’re fortunate enough to have a firepit or outdoor fireplace and you’ve not lit it yet, do it now. You know friends will be happy to help with clean-up, so you’ll all have time to enjoy a fire. With bellies full, guests will only require a drink to enjoy around the fire and maybe some hot chocolate for the kids. Make a big batch of chocolate milk ahead of time and use your crockpot to begin warming it before dinner so it’s ready to go after. Time to chat about this nice, new tradition you’ve begun. Remember there are no rules for Friendsgiving, so here around the fire is the perfect opportunity to brainstorm about how your event will grow. Maybe a pre-meal football game on the beach next year would be nice. Oh, we could even make that the main event – a beach picnic breakfast/football game. Really, the possibilities are endless, just like the friendships. Cheers to a happy Friendsgiving!
Perfect Turkey
Ingredients:
Chopped onions, carrots, apples
Parsley
Sage
Rosemary
Thyme
2 sticks of butter
Directions:
Preheat the oven to 325 degrees. Pull the neck and giblets out of the cavity. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10-to-12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees. Roast for another hour or until the meat at the thigh registers 165 degrees. Let rest while you make the gravy.
Fireball Cider Cocktail
Ingredients:
Ice cubes (approximately 4 or 5 ice cubes)
2 ounces Fireball Cinnamon Whiskey
3 ounces apple cider
Apple slices
Directions:
Fill a glass (highball glass or white wine glass) ¼ full with ice cubes (you want to chill the drink and not water it down).
Pour in the Fireball Cinnamon Whiskey and then top with apple cider. Stir gently until mixed.
Garnish with apple slices.
Mushroom/Eggplant Stuffing
Ingredients:
1 small eggplant
1 tablespoon salt
¼ cup butter, cubed
1 small onion, chopped
¾ cup soft bread crumbs
½ cup chopped fresh mushrooms
1 tablespoon Italian seasoning
1 pinch ground black pepper
½ cup shredded Swiss cheese
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-by-8-inch square baking dish.
Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about ¼-inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.
Gravy
Ingredients:
Turkey pan drippings
Chicken broth (approx. 2½ cups), divided
¼ cup butter
¼ cup all-purpose flour
Salt, pepper, herbs
Directions:
Pour pan drippings through a wire-mesh strainer into a large measuring cup, discarding solids.
Add broth to equal 3 cups.
Melt butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 10 to 12 minutes or until smooth and light brown. (Mixture should be the color of peanut butter.)
Gradually whisk in drippings mixture. Bring to a boil, whisking constantly. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until thickened.
Add up to ½ cup broth for desired consistency.
Add salt, pepper and herbs to taste.
