You butter believe we’re all about Friendsgiving in Vermont. All hail the seasonal festivities of a holiday that blends friendship with mashed potatoes, where dairy reigns supreme and politics are replaced with pie.
It’s a time to gather with your chosen tribe and throw down an epic potluck of Thanksgiving’s greatest hits. Don’t fuss over matching table linens or fancy flatware, the wine tastes just as good from assorted glasses, this we know.
New to Friendsgiving? Let us guide you down a culinary path paved with popovers and prepare to float down a river of gravy (they don’t call it a boat for nothing).
The first rule of Friendsgiving? The host tackles the turkey. This is great news for anyone intimidated by roasting a whole bird. Friendsgiving isn’t supposed to be hard, so we lighten the hosting load by sticking to the tried and true turkey breast. It’s simple, delicious and really sets you up for leftover turkey sandwich success. Here’s our recipe, try it out and report back.
Friendsgiving guests are in charge of the side dishes, them’s the rules. We recommend the classics, but with a Vermont Creamery twist that will not disappoint you and yours. Scroll through our Friendsgiving recipe round up below.
Unspoken Friendsgiving rule: there will be butter, so make peace with that flavorful fact. Without it, the mashed potatoes would fall flat, and the pie would not puff up. It’s not a time to skimp on butterfat either, we never do.