A Friendsgiving Cocktail Party is a fun and relaxed way to show your besties you love them! Here’s a complete menu with reimagined Thanksgiving favorites and all the tips you need to pull it off!

Two burlap pouches containing silverware with the words friends and giving written on them

Raise a Glass to Friendsgiving!

Whether you’re missing the big dinner with family or simply want to keep the celebration going over the long weekend, hosting a Friendsgiving Cocktail Party is a pared down way to enjoy your favorite Thanksgiving flavors…without the food coma!

I’ve created a full menu of recipes that celebrate the season. Make the whole lot or mix and match with other delicious appetizers. And of course, raise a glass of my signature holiday sangria to toast to friendship!

What’s on the Menu

This make-ahead friendly menu includes a cocktail, four appetizers and a dessert. Everything is bite sized (or just about), making it perfect for grazing as you go.

A snifter glass of sparkling pear sangria garnished with sliced pears and rosemary.

Sparkling Pear + Kumquat Sangria

With hints of honey, cinnamon and ginger, it’s got a gorgeous fall vibe.

Mini sweet potato biscuits slathered with prosciutto butter on a plate.

Mini Sweet Potato Biscuits with Prosciutto Butter

Move over marshmallows. These slightly sweet biscuits have found a new soul mate in this simple compound butter.

Cornbread stuffing stuffed mushroom appetizers on a wooden board.

Cornbread + Bacon Stuffing Stuffed Mushrooms

A Thanksgiving table wouldn’t be complete with stuffing! These are sweet, savory and a little cheesy. Sure to be a crowd favorite!

Round potato appetizers garnished with a chive sprig on a white dish.

Olive Oil Whipped Potatoes on Russet Coins

Sure, you could give everyone a spoonful of mashed potatoes, but these are way cooler. The classic twice-baked potato gets a mini makeover.

Dipping a bacon wrapped brussels sprouts into a bowl of maple mustard.

Bacon Wrapped Brussels Sprouts with Maple Mustard

Just think of them as savory truffles! The bacon is crisp and the sprout perfectly roasted. The maple mustard holds a little secret…balsamic vinegar!

Cranberry White Chocolate Cookie Bars

No can of cranberry sauce here! These semi-homemade cookie bars boast sweet-tart cranberries, an undercurrent of orange and rich white chocolate.

Cocktail Party Prep Timeline

Making dishes ahead of time means you’re less stressed when it’s go time! In the timeline, I’ve outlined how to have your dishes ready all at roughly the same time. However, it’s your party, so if you want to stagger things, please do! Check out the Helpful Party Tips below for more ideas! There is also a printer friendly version of the Prep Timeline in the recipe card below.

TWO DAYS BEFORE

Bake the Cranberry White Chocolate Cookie Bars — complete the entire recipe and store the bars in an airtight container on your counter or in your pantry. Much of this recipe is passive (baking, cooling and white chocolate drizzle setting time), so you can get on with other things in between.
Make the Maple Mustard dipping sauce — combine the ingredients, then transfer it to a small serving bowl. Cover and store it in the fridge.

ONE DAY BEFORE

Make the spiced honey simple syrup for the Sangria — allow it to cool then transfer the syrup to an airtight container or jar and store it in the fridge.
Bake the Mini Sweet Potato Biscuits — allow to cool completely before wrapping in foil. Store them for up to one day on your counter, or in the fridge. Make the Prosciutto Butter, transfer it to serving bowl, cover and store it in the fridge.
Assemble the Stuffed Mushrooms — make the Cornbread + Bacon Stuffing and go ahead and stuff the mushrooms. Set them on a sheet pan and cover tightly with foil to store in the fridge. Plan ahead to make sure you have enough room for two sheet pans in your refrigerator.

EARLY ON PARTY DAY

Macerate the Sangria fruit — pour the simple syrup and pear brandy into a pitcher. Add pear slices and halved kumquats. Cover and place it in the fridge.
Assemble the Bacon Wrapped Brussels Sprouts — after seasoning and wrapping the sprouts, place them on a parchment lined sheet pan. Cover with foil and store it in the fridge.
Prep the potatoes — slice, boil and create the Russet Coins. You can place these on a plate, wrap in cling film and pop them in the fridge. Whip the potatoes, cover the bowl and pop that in the fridge, too.
Transfer the Cookie Bars to a serving platter and cover with cling film or foil.
Figure out what platters and trays you will use and set them aside. Choose an easy spot for guests to self-serve Sangria and other drinks and set out the necessary glasses. Set out small plates, napkins, cocktail picks, and serving utensils.

A photo of a group of four people clinking wine glasses together over a roasted turkey by krakenimages on Unsplash — Photo by krakenimages on Unsplash

ONE HOUR BEFORE GUESTS ARRIVE

Remove to the counter: Mini Sweet Potato Biscuits, Prosciutto Butter, Stuffed Mushrooms, Whipped Potatoes, Russet Coins, Bacon Wrapped Brussels Sprouts and Maple Mustard.
Preheat the oven to 400°F and distribute the racks to the top and bottom thirds of the oven.
Roast the Bacon Wrapped Brussels Sprouts for 15 minutes. Rotate the pan to the other rack, then place the Stuffed Mushrooms in the oven and bake them together for an additional 15 minutes.
Meanwhile, warm the Whipped Potatoes in the microwave. Sauté the Russet Coins, then arrange them on a serving platter. Transfer the Whipped Potatoes to a piping bag (don’t overfill; it’s easier to work with a small amount of hot potatoes at a time) and pipe them on top of the Russet Coins; garnish.
Transfer the Sprouts to a serving platter and nestle in the dish of Maple Mustard. Transfer the Mushrooms to another serving platter. While you’re doing that, pop the foil wrapped Sweet Potato Biscuits in the oven (it should be off, but still hot enough to warm up the biscuits), or place them on a serving plate and warm in the microwave. Don’t forget to add the dish of Prosciutto Butter to your serving plate of biscuits before setting them out.
Remove the Sangria pitcher from the fridge and pour in the bottle of sparkling wine.

Helpful Party Tips

Once upon a time, I wrote a post entitled 7 Tips for Entertaining That Will Help You Stress Less. Give it a read, especially if you’re new at this or out of practice. But, here are a few highlights…

Feel free to supplement this menu with things like bowls of nuts or chips, veggies + hummus, or a cheese spread and crackers. These can be purchased ready to serve (maybe put them on a nice dish) and be out when guests arrive. This can buy you time in the kitchen, too!
This Friendsgiving party can be totally casual. There’s no need for fancy place settings or tablescapes. A few pumpkins from the grocery, a store-bought bouquet or bowl of seasonal fruit can easily dress things up without being too fussy. Have a yard full of pine cones and evergreens? Go forage for a few things to fill a vase or bowl. Easy!
Music playlists are so easy to come by nowadays. Even if you don’t rock your own curated playlists, a quick search on Youtube can net you tons of great music to fit the vibe you’re going for. A couple of my favorites are Relax Cafe Music for low-key ambience or My Analog Journal for super cool eclectic mixes.
Dim the lights a bit and light some candles (unless your friends can’t be trusted near open flames…in that case, get some battery operated ones).
Have drink options! BTW, the sangria can definitely be made into a mocktail (check the recipe for details on that). But, it’s always a good idea to have sparkling and still water, ginger ale, or juices on hand. Don’t forget about tea and coffee to wind down the evening.
Ask a buddy to pitch in. They can help by transferring finished dishes to serving platters, filling an ice bucket, lighting candles, setting up the music, etc.

An olive wood bowl filled with kumquats next to a red pear.

Because You Absolutely Must Throw More Parties…

A Friendsgiving Cocktail Party

Linda Feller

A Friendsgiving Cocktail Party is a fun and relaxed way to show your besties you love them! Here’s a complete menu with reimagined Thanksgiving favorites and all the tips you need to pull it off!

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Ingredients

Instructions

Two Days Before

Bake the Cranberry White Chocolate Cookie Bars — complete the entire recipe and store the bars in an airtight container on your counter or in your pantry. Much of this recipe is passive (baking, cooling and white chocolate drizzle setting time), so you can get on with other things in between.
Make the Maple Mustard dipping sauce — combine the ingredients, then transfer it to a small serving bowl. Cover and store it in the fridge.

One Day Before

Make the spiced honey simple syrup for the Sangria — allow it to cool then transfer the syrup to an airtight container or jar and store it in the fridge.
Bake the Mini Sweet Potato Biscuits — allow to cool completely before wrapping in foil. Store them for up to one day on your counter, or in the fridge. Make the Prosciutto Butter, transfer it to serving bowl, cover and store it in the fridge.
Assemble the Stuffed Mushrooms — make the Cornbread + Bacon Stuffing and go ahead and stuff the mushrooms. Set them on a sheet pan and cover tightly with foil to store in the fridge. Plan ahead to make sure you have enough room for two sheet pans in your refrigerator.

Early on Party Day

Macerate the Sangria fruit — pour the simple syrup and pear brandy into a pitcher. Add pear slices and halved kumquats. Cover and place it in the fridge.
Assemble the Bacon Wrapped Brussels Sprouts — after seasoning and wrapping the sprouts, place them on a parchment lined sheet pan. Cover with foil and store it in the fridge.
Prep the potatoes — slice, boil and create the Russet Coins. You can place these on a plate, wrap in cling film and pop them in the fridge. Whip the potatoes, cover the bowl and pop that in the fridge, too.
Transfer the Cookie Bars to a serving platter and cover with cling film or foil.
Figure out what platters and trays you will use and set them aside. Choose an easy spot for guests to self-serve Sangria and other drinks and set out the necessary glasses. Set out small plates, napkins, cocktail picks, and serving utensils.

One Hour Before Guests Arrive

Remove to the counter: Mini Sweet Potato Biscuits, Prosciutto Butter, Stuffed Mushrooms, Whipped Potatoes, Russet Coins, Bacon Wrapped Brussels Sprouts and Maple Mustard.
Preheat the oven to 400°F and distribute the racks to the top and bottom thirds of the oven.
Roast the Bacon Wrapped Brussels Sprouts for 15 minutes. Rotate the pan to the other rack, then place the Stuffed Mushrooms in the oven and bake them together for an additional 15 minutes.
Meanwhile, warm the Whipped Potatoes in the microwave. Sauté the Russet Coins, then arrange them on a serving platter. Transfer the Whipped Potatoes to a piping bag (don’t overfill; it’s easier to work with a small amount of hot potatoes at a time) and pipe them on top of the Russet Coins; garnish.
Transfer the Sprouts to a serving platter and nestle in the dish of Maple Mustard. Transfer the Mushrooms to another serving platter. While you’re doing that, pop the foil wrapped Sweet Potato Biscuits in the oven (it should be off, but still hot enough to warm up the biscuits), or place them on a serving plate and warm in the microwave. Don’t forget to add the dish of Prosciutto Butter to your serving plate of biscuits before setting them out.
Remove the Sangria pitcher from the fridge and pour in the bottle of sparkling wine.