Friendsgiving With A Side of Mom

November 18, 2015

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Friendsgiving With A Side of Mom

Looking for a way to wow your squad this Friendsgiving? Postmates to the rescue! We’ve compiled the most sought after family recipes to bring the best of our Moms’ kitchens to yours.

From Sandi’s Southwest Stuffing to Judy’s Italian Antipasto, we’ve got something to satiate every guest at Friendsgiving — even your pickiest pals. Scroll down to peruse the delicious recipes below, and once you’ve picked your favorite(s), visit Friendsgiving On-Demand to shop for all the ingredients.

Ps. Don’t forget to share photos of your homemade masterpieces by tweeting @Postmates. Happy Friendsgiving!

Betty Crocker’s got nothing on Sandi’s crispy and colorful stuffing with a kick!

Ingredients (serves 6–8):

  • 1 packet Martha White Cornbread Mix (non-sweet)
  • 1 packet Martha White Cornbread Mix (jalapeno — if available)
  • 3 oz pine nuts
  • 2 bunches green onions, diced
  • 4 thai peppers, finely chopped
  • 3–4 celery stalks, finely chopped
  • 1.5 red bell peppers, finely chopped
  • 10 baby carrots, diced
  • 1 can chicken or vegetable broth
  • Salt & pepper to taste
  • Olive Oil
  • Butter


  1. Make cornbread according to instructions the previous night and leave baked cornbread out all night. When you’re ready to make the stuffing, preheat the oven to 350.
  2. Sautee pine nuts in olive oil & butter until light brown and set aside.
  3. Use the same oil & butter to sautee two bunches of green onions and 4 thai peppers; when onions start turning translucent, add in celery, red bell peppers and carrots.
  4. After vegetables are cooked, add in pine nuts.
  5. In a large mixing bowl, crumble cornbread finely; fold vegetable mix into cornbread.
  6. Grease oven pan and add in cornbread mix, then sprinkle broth over the cornbread (about 6 oz of broth until mixture is moist but not soaked).
  7. Add salt and pepper to taste (cornbread already has salt so be careful).
  8. Optional: finely chopped parsley.
  9. Bake covered for 20 minutes then uncovered for 10 minutes.

This seasonal take on pound cake can be served as a side with dinner, a light dessert, or even for breakfast the next morning!


  • 2 c. flour
  • 1Tsp salt
  • 1Tsp baking soda
  • 1tsp baking powder
  • ¼ c. margarine
  • 1 ¼ c. sugar
  • 2 eggs
  • ½ c. buttermilk
  • ½tsp vanilla
  • 1Tsp lemon peel
  • 1 c. cranberries
  • Glaze: ¼ c. lemon juice + ¼ c. sugar (or less)


  1. Preheat oven to 350
  2. Combine 1st four ingredients in bowl
  3. In another bowl, mix margarine, sugar, eggs, buttermilk, vanilla and lemon peel
  4. Add flour mixture, mix well
  5. Fold in cranberries
  6. Spray loaf pan with pam, pour in batter
  7. Bake 40 minutes — when toothpick comes out clean, bread is done
  8. Mix glaze; let bread cool in pan, then spoon glaze on top

An irresistible side dish feauturing all the best fall flavors — from our favorite Midwest Mom :)

Ingredients (serves 8–10):

  • 2 large acorn squash
  • ¼ c. butter
  • 2 tbsp. dark brown sugar
  • 1 tsp. Kosher salt
  • 5 black pepper bacon slices
  • 1 tbsp. chopped rosemary leaves
  • ½ c. maple syrup
  • 2 tbsp. red wine vinegar
  • Fresh rosemary leaves
  • Freshly ground pepper


  1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. Combine butter and next 2 ingredients. Coat squash with butter mixture; arrange on baking sheets in a single layer.
  3. Bake 20 minutes; turn squash over, and bake 10 more minutes or until tender.
  4. Meanwhile, sauté bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon with a slotted spoon. Drain drippings, reserving 1 tablespoon in skillet.
  5. Cook rosemary in hot drippings 1 minute. Stir in syrup and vinegar and cook, stirring often, 5 minutes or until reduced by almost half.
  6. Arrange squash on a serving platter and drizzle with warm maple mixture.
  7. Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.

A traditional Italian appetizer with marinated veggies. Hard to categorize, but amazing to taste!

Ingredients (serves 10):

  • 1 large jar of giardiniera (vegetables in vinegar)
  • 2 jars marinated artichoke hearts
  • 1 jar marinated mushrooms
  • 1 jar cocktail onions
  • ½ can black olives
  • 1 small jar green olives
  • 1 can tuna packed in oil
  • 1 small can tomato paste


  1. Drain the giardiniera and save the vinegar.
  2. Mix the vinegar with the tomato paste and set aside.
  3. Drain the remaining ingredients and discard the liquids.
  4. Place the vegetables and tuna in a large bowl.
  5. Add the vinegar/tomato paste mixture and stir well.
  6. Keep refrigerated (note: this dish is best when made 2 to 3 days before serving to allow the flavors to meld. Stir at least once a day so everything stays moist).

This ricotta and cheddar infused veggie classic can be assembled the day before cooking and thrown into the crockpot where it will simmer nicely on its own, freeing you up for other kitchen tasks.

Ingredients (serves 6–8):

  • 20 oz frozen, chopped spinach, thawed and well-drained
  • 2 cups whole milk ricotta cheese
  • 1.5 cups cubed cheddar cheese
  • 3 eggs, lightly beaten
  • ¼ cup butter, cubed
  • ¼ cup all-purpose flour
  • 1 teaspoon salt


  1. In a large bowl, combine all ingredients.
  2. Pour into a greased slow cooker. Cover and cook on high for 1 hour.
  3. Reduce heat to low; cook 4–5 hours longer or until a knife inserted near the center comes out clean.

Instead of pumpkin pie this Thanksgiving, try these amazingly delicious baked sugar pumpkins stuffed with apples, cranberries & pecans. They’ll make your table look extra festive!

Ingredients (serves 6):

  • 6 small (3–4”) or several larger sugar or pie pumpkins
  • 7–8 Pippin or Granny Smith apples, peeled, cored & sliced
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 2 teaspoons powdered ginger
  • ½ teaspoon salt
  • ½ cup maple or unrefined sugar
  • ½ cup chopped pecans
  • ½ cup currants or raisins
  • 12 oz. can whole berry cranberry sauce


  1. Preheat oven to 350°. Cut off tops of pumpkins with sharp serrated knife in the same manner that you would cut a pumpkin for a jack-o-lantern. Set tops aside. Carefully scrape out seeds and goopy strings and discard.
  2. Combine remaining ingredients in bowl. Scoop this mixture into the pumpkins, firmly packing down, and filling to the top. Replace pumpkin top(s). Bake in preheated oven 45 minutes, or until apples are soft and pumpkins are quite tender (at least 60 minutes for larger pumpkin). Remove tops and gently stir the insides, scraping the inside of the pumpkin so some of the baked pumpkin pulp gets mixed with the filling.
  3. Serve while still quite warm, scooping from pumpkin into serving dishes. If desired, add a dollop of whipped cream or vanilla ice cream and sprinkle lightly with cinnamon.

A famous Southern recipe known by locals as Derby Pie — it’s the richest pie you’ll ever taste, a Kentucky specialty!

Ingredients (makes 2 pies):

  • 1 ½ Cups Sugar
  • 1 ½ Cups Karo
  • 6 Eggs
  • 1 stick Soft Butter
  • ¾ Cups Chocolate Chips
  • 1 ½ Cups Broken Pecans
  • 1 ½ tsp. Vanilla
  • 1–2 Tablespoons Bourbon
  • 2 10-inch Pie Crusts


  1. Beat the eggs in a bowl, add melted butter and stir. Add sugar, Karo, vanilla, and bourbon (you can omit the bourbon, but it gives it a nice flavor) and stir to a slightly creamy constituency.
  2. Place the pie crusts into two good sized pie pans. Since this makes two pies, I find it works best to evenly distribute half of the chocolate chips and the pecan pieces on each crust, then pour half of the liquid mixture on top of each one. The pecans will rise in the mixture as it bakes.
  3. Bake at 350 degrees for 45 minutes.
  4. Cool on wire racks. Can be served warm or cold.
  5. Cut small pieces, this is very rich! Serve with whipped cream.

Treat your friends to a guilt-free, fluffy cake this holiday season! It’s the easiest dessert to bring to any potluck.

Ingredients (serves 10):

  • ½ cup of Pumpkin puree
  • ⅓ cup avocado oil
  • ¾ cup whole wheat pastry flour
  • 6 egg yolks
  • 1 tbs cinnamon powder
  • 6 egg whites
  • ⅓ cup sugar
  • 1 tsp lemon juice
  • Honey roasted almonds


  1. Preheat oven 350F.
  2. Separate 6 jumbo eggs (egg yolk and egg white into 2 bowls).
  3. Sift whole wheat flour to the bowl with the egg yolk. Add the pumpkin puree, avocado oil, and cinnamon to the egg yolk bowl. Whisk together until smooth and light. Set aside.
  4. Beat egg whites with a hand mixer on low speed until frothy. Add ⅓ cup of sugar to the egg white mixture. Gradually add the lemon juice and beat the egg white mixture on high speed for about 5–7 minutes.
  5. Gently but thoroughly fold in, ½ of the egg white bowl into the egg yolk bowl with a rubber spatula. Then pour the mixed batter back to the remaining egg-white bowl. Continue to fold the mixture until smooth and glossy.
  6. Transfer the batter to an angel food cake pan. Top the cake batter with one cup of honey roasted almond slices. Bake until top of the cake feels springy (around 35 minutes). Take the cake out and cool it upside down for one hour. Then you’re done!

Lastly, check out the links below to learn how to make the ultimate Turkey Day classics. Remember, you can shop for all the necessary ingredients when you open the Postmates app.

Butterball Turkey

Garlic Mashed Potatoes

Sweet Potatoes with Brown Sugar

Green Bean Casserole

Simple Turkey Gravy

Perfect Cranberry Sauce