Your favorite Thanksgiving foods in low-stress brunch form

By Kate Welsh,Rebecca Firkser
Updated February 13, 2018
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Credit: Photo by Katie Foster

According to McSweeney's, the idea of Friendsgiving was born sometime around 2008. The holiday was a new way to eat a Thanksgiving meal and have many drinks with your chosen family. Friendsgiving means no drunk uncles, and no making the seven-hour trip to Grandma’s house for a two-hour meal.

Of course, you may not be able to scrounge up enough friends on actual Thanksgiving, so why not throw a Friendsgiving brunch the weekend before instead? Using all the classic Thanksgiving flavors and our sharp breakfast-obsessed minds, we’ve cooked up the ultimate brunch feast to share with your friends.

We’re talking brioche stuffing-baked eggs, brown butter cornbread muffins, garlicky green beans, and DIY turkey sausage—because who actually wants to roast a turkey? Oh, and the best part: If you do all the cooking with a buddy or two, the whole meal can come together in less than two hours. How’s that for an easy Thanksgiving?

Friendsgiving Brunch

Credit: Photo by Katie Foster
Credit: PHOTO BY KATIE FOSTER

There’s something about apple cider that just says “fall,” so we doubled up on the cider factor—both hard and bubbly—in this Friendsgiving cocktail.

Credit: Photo by KAtie Foster

Fill both the “eggs” and “stuffing” elements of your Friendsgiving brunch with this casserole.

Credit: PHOTO BY KATIE FOSTER

Let's be real: No one actually wants to cook a whole turkey on Thanksgiving, let alone for brunch. Instead, embrace the breakfast of it all and make DIY sausage.

Credit: Photo by Katie Foster

This riff on a classic green bean casserole has chard stems for confetti-like bursts of color and crunch throughout the dish.

Credit: PHOTO BY KATIE FOSTER

Pass these "accidentally gluten-free" cornbread muffins around, and use them to sop up anything extra on your plate. I hope I don’t need to remind you to slather them with butter.

Credit: PHOTO BY KATIE FOSTER

A classic waffle recipe never needs much fussing over. But in this one, making the switch from white sugar to brown sugar is absolutely worth it.

Credit: Photo by Katie Foster

This garnet red compote gets gussied up with fresh-squeezed orange juice and zest for brightness. Maple syrup replaces sugar so it doesn’t come anywhere close to cloying.

Credit: PHOTO BY KATIE FOSTER

Scoop up a big bite of this vegan sweet potato and pumpkin pudding and you’ll no longer feel the need to ask your host why there’s no pie.