West Is Best! 8 Recipes For An Unforgettable Feast

With Thanksgiving just around the corner, many friend groups choose to host a “Friendsgiving” dinner to enjoy delicious food and show gratitude for each other. When crafting the perfect authentic Friendsgiving menu, choosing which dishes will make the cut can be a challenge — the American West’s cuisine is as wide-ranging as it is delicious. Follow any of these eight regional recipes below, and you’ll surely be the talk of the feast this year.

1. Spatchcocked Thanksgiving Turkey (Montana Mex) — Spatchcocking, also known as butterflying, is a technique that removes the turkey’s backbone so that the meat lays flat, allowing for an even and gorgeous cook. This method also significantly cuts down on cook time, saving you valuable time to prep the rest of your Friendsgiving feast. Bozeman-based Montana Mex’s recipe calls for a spatchcocked turkey, with included step-by-step directions from Serious Eats if you aren’t familiar with the process. You’ll then brine your bird overnight before generously coating it in avocado oil and Montana Mex Sweet Seasoning, then roasting it on the grill for a golden-brown outside and tender inside. For leftovers, you can opt for the classic “Thanksgiving sandwich” or use it in a variety of savory applications, including turkey pot pie, turkey soup or even turkey-fried rice. See the full recipe here.

2. Honey Glazed Pacific Northwest Salmon (Krista Gilbert) — Have pescatarian or seafood-loving friends? This simple yet delicious recipe makes salmon, a staple of the Pacific Northwest, the star of the show. You’ll marinate your salmon in butter, brown sugar, fresh lemon juice, crushed red pepper flakes and honey before grilling over hot coals or broiling in the oven. If you’re seeking a little extra smokiness, incorporate a teaspoon of liquid smoke in the marinade process. Plus, leftover salmon makes a great protein accompaniment for an easy leftover lunch, from grain bowls to pasta dishes to salads. See the full recipe here.

3. Cranberry Sauce With Chiles (Blue Cayenne) — Ditch the canned cranberry and make your own this year! In addition to fresh cranberries, Blue Cayenne’s twist on the classic calls for dried chiltepin chiles, native to Arizona and northern Mexico, for a little kick. You’ll balance out the heat with orange zest, sugar, cinnamon, nutmeg and clove, with some lime zest and fresh chile peppers for garnish. Enjoy any leftover cranberry sauce the following day as a yogurt or pancake topper, or coat meatballs in the sauce for a sweet and savory delight. See the full recipe here.

4. Basic Hasselback Idaho® Potatoes (Idaho Potato) — Potatoes are a Thanksgiving staple, and what better way to celebrate than with potatoes straight from the Gem State? (Fun fact: Only potatoes grown in Idaho can actually be called Idaho® potatoes, as per the Idaho Potato Commission.) If you’re looking to switch up your usual mashed potatoes this year, try out this elevated Hasselback method using Idaho® potatoes. These thinly sliced tubers get crispy on the outside, but stay pillowy-soft on the inside, and look just as good as they taste. If you and your friends don’t finish all of these potatoes on the spot, reheat them in the oven or air fryer to retain their signature texture. See the full recipe here.

5. Sourdough And Herb Stuffing (Los Angeles Times) — California, particularly San Francisco, is famous for its delicious sourdough bread. This regionally-acclaimed delight makes a great base for stuffing, especially when paired with sautéed celery and onions as well as plenty of winter herbs. While this recipe from the Los Angeles Times is vegetarian-friendly, you can use chicken stock in place of vegetable stock, as well as butter in place of olive oil. You can also omit the eggs or swap in an egg substitute to make it vegan-friendly. Any leftover stuffing can be transformed into stuffing waffles for a savory brunch the next morning — just loosen up the mixture with some stock, then press into a waffle maker. See the full recipe here.

6. Frog Eye Salad (The Novice Chef) — Frog eye salad, also known as fish eye salad, has long been a popular option in Utah, Idaho, Wyoming and the surrounding region. This retro fruit salad is equal parts sweet and refreshing, and prep is easy. Cook and strain acini de pepe (a small pasta that resembles the shape of a frog’s eyes), then combine it with a homemade custard made of egg yolks, sugar, pineapple juice and flour. After chilling the pasta/custard mixture for one hour, fold in pineapple, mandarin oranges, Cool Whip marshmallows and coconut. You can serve this immediately or refrigerate until the next day, making it a great make-ahead option for busy chefs. See the full recipe here.

7. Pumpkin-Pecan Pie (Dough-Eyed) — Can’t choose between pumpkin pie and pecan pie? No need to make the decision with this delicious dual-flavor dessert! Colorado-based blogger Dough-Eyed starts with a homemade pie crust (though you can always go store-bought to save time), followed by a layer of rich pumpkin pie filling, and then topped with the sweet crunch of pecan pie filling. While this dessert takes a little extra prep time, (after baking the pie crust, you’ll need to bake the pumpkin pie for 40 minutes before baking the pecan pie) the delightful flavors are well worth the effort. See the full recipe here.

8. Cranberry Pear Upside Down Cake (OregonLive) — For a unique dessert that uses seasonal produce, whip up this cranberry pear upside down cake that’s sure to impress the foodies at your Friendsgiving. Start by melting a mixture of butter and sugar to coat your cake pan, then arrange pear slices in a pinwheel pattern and spread cranberries on top. Then, you’ll pour your prepared cake batter over your sugar and fruit and bake for 50 minutes, letting it cool before serving. OregonLive recommends serving this dish warm with a cup of spiced apple cider. See the full recipe here.

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