One of the best things about the holiday season is spending time with friends and family.
And those of us with a lot of parties to attend will need these Thanksgiving potluck ideas.
Bringing food to a party can be stressful because you don’t always know how many to cook for or if three other people will bring the same dish.
I guess that’s why it’s called pot-luck, right?
Luckily, I’ve found 30 festive sides, mains, and sweets that are so easy to whip up; you could even make two or three.
It goes without saying that someone will provide turkey in some form. And what’s turkey without cranberry sauce?
I know it’s so easy just to grab a can, but your host will taste the love in this homemade recipe.
Remember that if you’re using frozen berries, they will have quite a bit of excess liquid, so they might need a little longer on the heat to thicken.
Instead of serving boring old mashed potatoes, you’ll have to try this ridiculously tasty colcannon dish.
It takes fluffy, buttery mash and turns it into something loaded with flavor and texture. Garlic is vital, and then I suggest you add cabbage, onion, and bacon.
When making stuffing from scratch, be sure to start with dry bread. I like to cut it up the day before and leave it out overnight.
If you’re in a rush, just pop it in the oven until it turns golden and crunchy. The dryer it is when you start, the more juices and flavor it will soak up!
Green beans alone are kind of meh, so if you want to bring them to a party, you’ll need to spruce them up a bit!
This recipe has been around since the fifties, and it’s still going strong.
I don’t know if it’s the yummy creamy sauce or the fact that it’s so easy to put together that makes this so popular.
Although, I have a feeling the crispy onions definitely keep people coming back.
Bringing soup to a potluck isn’t the best idea, but this soup casserole has all the same great flavor while being way easier to eat.
The most crucial ingredient in French onion soup, other than the onions, is beef broth.
If you use chicken or veggie stock, you won’t get the same rich, deep taste.
Be patient with the onions, as they take a long time to caramelize. But it’s worth it in the end, so grab your phone and scroll away while they gently cook.
This casserole is all kinds of colorful, flavorful, and brimming with texture.
Between the tender squash, the crisp apples, and the salty bacon, it’s a festive explosion in every bite.
To reduce the number of dirty dishes, I laid the bacon over the top of the veggies.
It cooked perfectly, and the bacon fat seasoned everything, so I didn’t need to add extra oil.
Just remember it needs to flip halfway and to move it so the veggies underneath can crisp up.
I have to admit that adding grapes to Brussels sprouts and cheese didn’t feel quite right at first.
Even though I like sweet and salty, the cheese element was holding me back.
Of course, you can leave them out or swap them for bacon or pecans if you want. But I think you’ll be pleasantly surprised if you give it a shot.
The grapes aren’t too sweet, and I like the soft texture they offer.
I don’t think you can ever go wrong with a batch of fresh, warm dinner rolls. They pair with everything, and they’re so easy to make.
First, make sure the yeast is viable. You’ll be surprised how fast the stuff goes bad, and it will ruin your rolls.
That’s why you’ll typically bloom it before in warm water.
If it doesn’t bubble, the yeast is dead, and you’ll need to get a fresh pack.
The Waldorf salad, as you might have guessed, was first made in the Waldorf Astoria in New York.
Since then, it’s been made and tweaked and remade all over the world.
One thing is for sure, though; it’s crazy delicious.
This salad is bursting with textures and tastes.
From the crunchy grapes and crisp apples to the buttery walnuts a silky smooth dressing, it’s impossible to resist.
If you don’t have a lot of time but want to bring something homemade, this Bisquick recipe will save your life.
The cornbread comes out super tender and moist, and by using the baking mix, you’ll save a ton of time.
I suggest you double the recipe and make half with bacon, cheese, and jalapeños!
Anyone can make a simple sweet potato casserole.
But if you want to try something a little different, this pineapple bourbon dish is sure to be the talk of the party.
Once cooked, add the sweet potato mash to a food processor with brown sugar, bourbon, melted butter, ginger, allspice, salt, cinnamon, nutmeg, pepper, eggs, and pineapple.
The added tart pineapple flavor will take this to another level and even help to balance the sweetness of the marshmallow top.
My favorite thing about fall has to be the salads. It’s not just sad lettuce and store-bought dressing in autumn!
Instead, they’re loaded with roasted veggies, dried fruits, nuts, and creamy cheese.
This version uses butternut squash, though, of course, you could sub that out for pumpkin or even sweet potato if that’s all you have.
Also, feta would work if you’re not a goat cheese lover.
Funny story: I used to go to Applebee’s with a group of friends once a month to catch up.
One friend was a vegetarian, and she loved this dip! We all did, of course, but she was obsessed.
That is until she found it’s made with beef broth. No wonder it tasted so good, right?
This version doesn’t use beef broth, but it’s still delicious, and with the Crockpot, it’s a breeze to make.
Veggie platters and charcuterie boards are so in right now, and there’s a real art to displaying all that fantastic food.
I typically go for the rainbow approach. So, start with cherry tomatoes (red), then, work around the plate, adding bell peppers, carrots, broccoli, and whatever else you like.
Another fun option is to make a selection of colorful, all-natural hummus pots from scratch.
Not only are sweet potatoes healthier, but they’re also so much prettier than a bowl of mashed potatoes.
Unlike regular mash, which I prefer to have texture, I will only eat sweet potato mash if it’s smooth. That’s why I love this whipped recipe!
Mac and cheese is one of those classic comforting meals you’ll see on almost every occasion.
We say it’s for the kids, but don’t we all indulge in a scoop or two?
This twist on the classic uses squash right in the sauce, making it a lovely orange color and lightly sweet.
Blend it with vegetable broth, onion and garlic powder, salt and pepper, and a quick cheesy roux for the best, light mac & cheese ever.
I would eat this over a lettuce salad every day of the week! It’s still full of greens, only these are crunchy and actually have flavor.
The dressing is a simple blend of sugar, white vinegar, and mayonnaise, and I think this is best with grapes in the mix, too.
I know this looks like a dish full of roasted, cheesy potatoes, but it’s actually a lower-carb casserole full of cauliflower.
The sauce consists of cream cheese, cheddar cheese, Monterey Jack, sour cream, garlic powder, and onion powder, plus there’s bacon on top.
But if you want it to stand out even more, I recommend you roast the cauliflower, since steaming doesn’t add much to what is a pretty bland vegetable.
How stunning does this dish look? With all those edges and colors, it won’t last long on any party table.
If you want to keep it simple with just potatoes, try to find some red and even blue if you can.
Otherwise, you’ll need carrots, parsnip, beets, radishes, and sweet potatoes for that rainbow effect.
Contrary to what you might think, you don’t need yeast to make bread. It’s basically used as a rising agent to help speed the process along.
You can substitute it with a starter, baking soda, and even buttermilk.
This recipe is more like a giant muffin loaf, so it’s pretty dense. You’ll notice it uses baking powder as the raising agent.
You can’t just bring a bowl of baby carrots to a potluck. They need a little love to be presentable, and Cracker Barrel has you covered.
It’s all about the glaze with this side dish.
First, gently heat brown sugar with butter and salt until the sugar has dissolved, then toss the carrots until they’re totally coated.
I don’t know about you, but my mouth started watering just looking at that picture. Is there anything tastier than creamed corn?
If you have the time to roast the corn and get it all charred, please do it. You can’t beat that added flavor.
I love Parmesan chips because they’re crispy, salty, cheesy, a little nutty, and even low in carbs.
All you need is to pour freshly grated Parmesan cheese onto a lined baking sheet inside a small cookie cutter.
The cutter will keep the cheese from sprinkling all over.
Remove the cutter after you place each pile, and top it with chives. Bake it until the cheese melts and it starts to turn golden around the edges.
Pumpkin bread will also be a hit at Thanksgiving, and it’s so much easier to eat as you mingle around a potluck party.
I find it best with lots of chocolate chips, and I hope you’ll agree. Though, of course, you can leave them out if you want.
Or, maybe swap them for toasted pecans.
I’m sure you’ve either made your fair share of bark, or you’ve been gifted enough over the years to know it’s easy, tasty, and always a hit.
Around Christmas, I usually go for the typical white chocolate, peppermint, and cranberry bark.
But for turkey day, why not try this decadent dark chocolate recipe instead?
The buttery nuts and sweet toffee bits help to mellow out the bitterness of the chocolate. If you want it sweeter, try adding a layer of milk chocolate to the top.
Chances are someone will bring guacamole, and someone else will bring buffalo dip. But will anyone think to bring a sweet dip?
The base for this is a blend of cream cheese, pumpkin puree, maple syrup, vanilla, and pumpkin pie spice. So, it’s very much like a no-bake cheesecake.
Honestly, it’s super tasty just like that. But if you want it to go a little further and be a touch lighter, just fold in some Cool Whip.
When you make apple pie, do you prefer it with big chunks or thin slices? I usually go for slices because that way, everything cooks in time.
This recipe also uses thin slices of apple and plenty of warm spices.
If you want to make this more mingle-friendly, try making mini-pies in a muffin tin.
Crumble bars are a wonderful dessert that’s welcome at any event.
They’re so buttery and straightforward, and you can make the filling with anything you like.
Cranberries will fit the Thanksgiving theme best, and I love that they’re not too sweet. I made the glaze with orange juice for a zesty finish.
This dessert is sweet, creamy, salty, and wonderfully crunchy.
Pretzels are a terrific alternative to the standard graham cracker crust because they’ll add way more character to the mix.
I found it way easier to pipe the filling over the base.
When I tried to pour and spread it out, it lifted the pretzels and made a mess, so I went with a piping bag on the next round.
Then you just need to flatten it gently with a spatula before adding the fruit and Jell-O.
Oh, what a classic. It’s Thanksgiving, so you have to bring a pie, right?
I almost always use ready-made crusts when making pumpkin pie because I’m too impatient to play around with graham crackers. It never looks as neat somehow!
If you have it, homemade pumpkin puree is best. But the canned stuff works wonders, too. Just be sure not to get pumpkin pie filling by mistake.
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