This year's Friendsgiving was one for the books.

As I was gleefully compiling the pictures and recipes to share here, I found myself wishing the night could've gone on for so much longer. It's truly, our absolute FAVORITE thing that we work on together for Better Happier. So much planning and preparation goes into each dish and all the details, and this year we were lucky enough to have this gem of a human, our good friend Ross (a chef AND a butcher!) here to help Robert plan and prepare all of the food. 

Things were different this time around for a lot of reasons. It was the largest group we've ever hosted (we're still wondering how we fit everyone in our itty bitty carriage house), with the most diverse group of friends coming together to share a meal. Perhaps the biggest change of all was having a new space and kitchen to work in. It always feels so refreshing for me to flip the way we do things on its head. This year I spent more time with each individual dish, rather than focusing on the overall spread, which made the boys less stressed about timing, and allowed me to focus on the details. 

With my now, not so recent transition to eating gluten-free, along with a couple of other people who joined us as well, this was the first Thanksgiving we fully took that into consideration when planning the menu. Robert mastered a super delicious gluten-free gravy (and by mastered I mean used 1-1 GF flour and had great results), cornbread stuffing, breadcrumbs for the pumpkin wedges, pretty much anything that I would usually have to worry about he took care of. There was absolutely no gluten-free FOMO. 

It felt amazing to bring everyone together over such a festive meal. With the air so thick with unrest as of late, it was a nice change for us to focus on bring friends and family together to celebrate, and be thankful. Robert's toast before our meal said it best, what we need in life is more of this, and less of what's happening out there.

From our kitchen to yours, we hope you find some inspiration here for your next holiday gathering. 

Cornbread, Sausage + Collard Green Stuffing

Cornbread, Sausage + Collard Green Stuffing
1 pan fresh cornbread (make ahead of time)
1 lb pork breakfast sausage, casing removed
4 cups chopped collared greens
1 cup pecans, toasted
2 stalks celery, chopped
2 carrots, diced
1 medium onion, diced
1 egg
2 cups turkey stock
2 tbs cider vinegar
salt and pepper

  • Preheat oven to 300°. Cut cornbread into 3’' chunks and bake on baking sheet until dried and crumbly, about 10 minutes. Transfer to a large bowl and set aside. Increase oven temperature to 400°. 
  • In a large skillet over medium high heat, cook sausage until browned, about 5 minutes. Remove from skillet and set aside. Using remaining drippings from rendered sausage, cook onions, celery, and carrots until softened, about 5 minutes. Return sausage to skillet and toss to combine. Add collard greens and continue cooking, until wilted, an additional 5 minutes. Season to taste with salt and pepper. 
  • Add mixture to corn bread along with pecans and cider vinegar. In a small bowl, whisk together turkey stock and egg. Pour mixture over cornbread and toss to combine. Pour into an oiled casserole dish, cover and bake for 30 minutes. Remove foil and bake an additional 25 minutes until top is golden brown.

Sorghum, Butternut Squash
+ Dandelion Green Salad

Sorghum Butternut Squash Dandelion Green Salad
2 cups uncooked sorghum
1 large butternut squash, cleaned and diced into 1’’ cubes
1 bunch dandelion greens, roughly chopped
5 oz cotija cheese, crumbled
1/4 cup tart dried cherries
4 tbs olive oil, divided
2 cloves garlic, minced
salt and pepper

  • Rinse sorghum thoroughly and combine with 6 cups water in a large dutch oven. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook, covered for 1 hour.
  • Check for doneness (sorghum may take longer to cook, our batch took almost 2 hours). Once the sorghum is slightly chewy, but not crunchy, remove from heat. Drain into a colander and set aside. 
  • Preheat oven to 400°. In a large bowl, toss butternut squash with 2 tbs olive oil and salt and pepper. Transfer to a baking sheet and roast until well browned, about 20 minutes. Set aside to cool. 
  • In a skillet over medium high heat, warm 2 tbs olive oil. Add dandelion greens and garlic. Sauté until greens are wilted, about 4 minutes. Add butternut squash and sorghum to skillet and toss to combine. 
  • Transfer to a large bowl and top with tart cherries and cotija cheese. 

Twice Baked Root Vegetable Mash 



Twice Baked Root Vegetable Mash
inspired by Bon Appetit Duchess Potatoes

1 lb carrots, cleaned and cut into 1/2’’ pieces
1 lb rutabaga, cleaned and cut into 1/2’’ pieces
1 large celery root, peeled and cut into 1/2’’ pieces
6 parsnips, cleaned and cut into 1/2’’ pieces
1 large butternut squash, cleaned and cut into 1/2’’ pieces
6 egg yolks
2 cloves garlic, minced
1 1/4 cups heavy cream
3/4 cup sour cream
6 tbs butter, melted
salt and pepper

  • In a large pot, combine all vegetables and fill with water. Bring to a boil and reduce to a simmer.
  • Cook, covered until all vegetables are very tender, about 45 minutes to an hour. Drain and set aside to cool. 
  • Preheat oven to 425°. In a large mixing bowl, whisk egg yolks, garlic, heavy cream, sour cream and butter. Season generously with salt and pepper.
  • Using a food mill or potato ricer, pass root vegetables through directly into egg mixture. Toss gently to combine and transfer to an oiled 13x19 baking dish.
  • Using a large spoon, swirl or decorate top and bake, turning once for 45 minutes. 




4 tbs butter
1/4 cup ultrafine flour
1 to 2 cups turkey stock
salt and pepper to taste


4 tbs butter
1/4 cup Bobs Red Mill 1:1 GF flour
1 to 2 cups turkey stock
salt and pepper to taste 

Note: Execution of recipe is the same with either regular or GF flour

  • In a large sauté pan over medium high heat, melt butter. Once butter is bubbling, add flour and whisk constantly, until golden brown, about 3 minutes. 
  • Slowly add in 1 cup stock and continue whisking until completely incorporated and no lumps have formed. 
  • If gravy is too thick, whisk in more stock to reach desired consistency. Season with salt and pepper. 

Roasted Shallot & Cranberry Relish

Roasted Shallot & Cranberry Relish
12 ounces fresh cranberries (1 package)
1/2 cup light brown sugar
2 shallots, thinly sliced
2 tsp orange zest
1 tsp lemon zest
1/4 cup orange juice

  • Preheat oven to 350°. Combine all ingredients in a 13x9 baking dish and roast, stirring occasionally until the cranberries have burst and softened, and juices are thick, about 30-45 minutes. 

Shaved Brussels Sprout, Fennel + Pistachio Salad

Shaved Brussel Sprout, Fennel + Pistachio Salad
1 lb brussel sprouts, cleaned
2 fennel bulbs, fronds reserved
1/2 cup pistachios, shelled
1/2 cup parsley leaves
Shallot Vinaigrette (recipe to follow) 

  • Using a food processor with the slicing attachment or a mandolin slicer, shave brussels sprouts, and add to a large mixing bowl. 
  • Continue using the mandolin slicer to shave fennel bulbs, and add to the bowl with brussels sprouts. 
  • Toss with dressing to combine. Transfer to a large serving dish and top with fennel fronds, parsley leaves, and pistachios. 

Shallot Vinaigrette
1 shallot, finely minced
3 tbs cup champagne vinegar
1/3 cup olive oil
salt and pepper

  • In a small non-reactive bowl, whisk to combine the shallot, vinegar and olive oil.
  • Season to taste with salt and pepper.

Duck Fat + Mushroom Dry Brined Turkey


Duck Fat + Mushroom Dry Brined Turkey
12-14 lb turkey
6 tbs duck fat
1 small bunch sage leaves
2 onions
1 lemon
2 sprigs rosemary
1 small bunch sage, divided
1/2 cup turkey stock, or water
Chanterelle Mushroom & Sage Dry Brine (recipe to follow) 

  • To prepare turkey, remove from packaging, pat dry, and clean cavity. Rub turkey with dry brine and chill, uncovered on a baking sheet for 6-10 hours. 
  • Preheat oven to 450°. Remove turkey from refrigerator and let stand for up to 30 minutes as it comes to room temperature. Working carefully separate skin from meat. 
  • Rub duck fat in between meat and skin and stuff with half the sage leaves. Fill cavity with onion, lemon, rosemary and remaining sage leaves. Tuck wing tips under bird and truss legs together. Roast for 1 hour.
  • Reduce heat to 350° and continue roasting for up to 2 hours additionally, or until an instant read thermometer reads 160° when inserted into the thickest part of the thigh.
  • Rest 20 minutes then carve to serve. 

Chanterelle Mushroom & Sage Dry Brine
1/2 cup kosher salt
1/2 oz dried Chanterelle Mushrooms
2 tbs dried sage
3 tbs black pepper

Roasted Pumpkin Wedges 

Roasted Pumpkin Wedges
adapted from: Plenty | Yotam Ottolenghi

1 large pie pumpkin skin on, halved and seeds removed
1 cup parmesan cheese
1/2 cup breadcrumbs (sub in GF breadcrumbs if desired)
1/4 cup parsley, minced
1 tbs thyme, chopped
1 lemon, zested
4 tbs olive oil 

  • Preheat oven to 375°. Slice pumpkin into very thin slices (approx. 1/4 to 1/2 inch width).
  • Toss pumpkin with olive oil and lay flat on a baking sheet, taking care not to overlap slices. 
  • In a small bowl, mix to combine parmesan cheese, breadcrumbs, parsley, thyme, and lemon zest. Season to taste with salt and pepper. Top pumpkin slices with mixture and bake for 25 minutes or until the thickest slice is tender. 

Radicchio & Golden Beet Salad


Radicchio & Golden Beet Salad
1 head radicchio, cleaned
2 golden beets, cleaned
1 orange
1/2 cup parsley leaves
Orange Dijon Vinaigrette (recipe to follow

  • Cut radicchio into 1/8 segments and pull leaves apart into a large bowl and set aside.
  • Using a mandolin slicer on a very thin setting, shave beets into very thin slices and add to radicchio.
  • Cut orange into segments and add to radicchio.
  • Drizzle in vinaigrette and toss gently.
  • Transfer to a plate and top with shaved beets and parsley leaves.

Orange Dijon Vinaigrette
1/4 cup freshly squeezed orange juice
1 tsp Dijon mustard
2 tbs champagne vinegar
1 tsp orange zest
1/3 cup olive oil

  • In a small, nonreactive bowl wish all ingredients together. Season with salt and pepper. 

Grilled Sourdough, Bacon,
Leek + Oyster Mushroom Stuffing


Grilled Sourdough, Bacon, Leek + Oyster Mushroom Stuffing
1 loaf sourdough bread, sliced into 2’’ thick slices
8 oz bacon, diced
1 leek, cleaned and diced, white and tender greens only
2 cups oyster mushrooms
2 stalks celery, chopped
2 carrots, diced
1 medium onion, diced
1 egg
2 cups turkey stock
4 tbs olive oil
1 tbs rosemary
salt and pepper 

  • Preheat grill for 5 minutes over high heat. Rub bread slices with olive oil and grill until charred, about 5 minutes per side. Remove from heat and set aside to cool. Once cooled, cut bread into 2’’ chunks and transfer to a large mixing bowl. 
  • In a large skillet over medium low heat, cook bacon until fat is rendered and meat is crispy, about 10 minutes. Add leeks, mushrooms, onion, celery and carrot to skillet, season with rosemary, salt and pepper and cook until softened, about 10 minutes. 
  • Remove from heat and add mixture to bread. In a small bowl, whisk together turkey stock and egg. Pour mixture over bread and vegetables and toss to combine.
  • Pour into an oiled casserole dish, cover and bake for 30 minutes.
  • Remove foil and bake an additional 25 minutes until top is golden brown.

Pumpkin Spice Whoopie Pies


Pumpkin Cookies
makes 44 cookies | 22 sandwiches

3 cups all-purpose flour (sub in Bobs Red Mill 1:1 GF flour if desired)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups packed light brown sugar
1/2 cup canola oil
1 1/2 cups solid pack pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1 teaspoon ginger

  • Preheat the oven to 350° and prepare baking sheets with parchment or a silpat. 
  • In a large mixing bowl, combine the flour, salt, baking powder and baking soda and set aside.
  • Using a stand or electric mixer, beat the brown sugar and oil until smooth. Continue mixing and add the pumpkin puree, followed by the eggs, adding one a time and beating well after each addition. 
  • Add the vanilla and continue mixing, followed by the cinnamon and ginger.
  • Stir in the flour mix, continuing until completely smooth and incorporated.
  • Scoop the batter, one tablespoon at a time onto the prepared baking sheets. Bake for 10-12 minutes, until the cookies have puffed up a bit and are browned. Set aside to cool before assembling the sandwiches. 

Spiced Cream Filling
1 egg white
2 tablespoons whole milk
1 teaspoon vanilla extract
3 cups confectioners sugar, divided
8 ounces cream cheese, at room temp
1/4 teaspoon cardamom
1/2 teaspoon cinnamon

  • Using a stand, or electric mixer beat the egg white and milk on medium speed until frothy. Add the vanilla, and one cup of confectioners sugar and continue beating until smooth. 
  • Add the cream cheese and continue to beat the mixture until well incorporated, followed by the cardamom and cinnamon.
  • Add remaining confectioners sugar, one cup at a time until smooth. 
  • Cover and refrigerate for at least one hour before assembling sandwiches. 

Balsamic Roasted Cranberries
+ Maple Walnut Crunch


Balsamic Roasted Cranberries
12 ounces fresh cranberries (1 package)
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
2 tablespoons raw sugar

  • Preheat oven to 400° and prepare an 8x8" baking dish with cooking spray.
  • Spread the cranberries evenly in the baking dish. Drizzle maple syrup, balsamic and raw sugar evenly across all of the berries.  
  • Bake for 15 minutes, until the cranberries are cooked down. 
  • Set aside to cool before serving. 

Maple Walnut Crunch Topping
1 1/2 cups old fashioned oats
1 cup walnuts, chopped
1/4 cup maple syrup
1 tablespoon raw sugar

  • Preheat oven to 325°. In a large mixing bowl, combine the oats, walnuts, maple syrup and raw sugar.
  • Stir the mixture to combine, making sure the oats are completely coated with the syrup and sugar.
  • Bake for 10 minutes, remove from oven and stir the mixture around. Return to oven and bake another 5-10 until slightly browned.  
  • Cool completely and store in an air tight container for freshness. 
  • Serve over ice cream with balsamic cranberries.