Thanksgiving in the US in 2026 is celebrated on November 26, the fourth Thursday of November. But a warm autumn dinner doesn't have to be only with family: Friendsgiving is a festive gathering with friends, neighbors, or colleagues where everyone brings a dish potluck-style.
This kind of dinner is especially convenient for a group of 6–12 people. One person doesn't have to cook the turkey, sides, desserts, and drinks all at once, and guests take part in creating the shared table. The main thing is to agree on the menu, portions, and shopping in advance. Then instead of five identical pies on the table, you'll have a complete, varied Thanksgiving dinner for the group.
What should the Friendsgiving menu look like?
Start with a simple structure: one main dish, three or four sides, a sauce, a fresh salad, two desserts, and drinks. This is the familiar Thanksgiving dinner format, which is easy to adapt to your group's tastes.
For eight guests, it's convenient to assign responsibility by category rather than "everyone brings everything." One person makes the main hot dish, another handles the potatoes, a third does the vegetables, and desserts are divided in advance into different flavors: for example, pumpkin pie and apple pie.
| Dish | Who cooks it | What to buy |
|---|---|---|
| Roast turkey | Host or a guest with an oven | Turkey, butter, garlic, lemons, herbs |
| Lentil loaf with mushrooms | Guest who chooses vegetarian | Lentils, mushrooms, onion, nuts |
| Mashed potatoes | Guest #2 | Potatoes, milk, butter |
| Stuffing | Guest #3 | Bread, celery, onion, broth, herbs |
| Green beans with mushrooms | Guest #4 | Green beans, mushrooms, onion |
| Cranberry sauce | Guest #5 | Cranberries, sugar, orange |
| Autumn salad | Guest #6 | Salad greens, apples, nuts, lemon |
| Pumpkin and apple pies | Two different guests | Pumpkin puree, apples, pie crust, eggs |
| Drinks and ice | Guest #7 | Water, cider, juice, ice |
If there are fewer than eight people, one participant can take on two small tasks: for example, the sauce and the salad. If there are twelve guests, add a separate person responsible for table setting, bread, and drinks.
How do you divide the shopping so nothing gets bought twice?
For a potluck Thanksgiving, you need one shared list, not several chat threads with different versions of the menu. First add all the dishes and ingredients, then assign each item to a specific person. Separately note what's already at home: salt, pepper, oil, spices, baking pans, and containers for leftovers.
In Pickt, you can create a shared shopping list right in Telegram, send an invitation to a friends' or family chat, and divide the shopping among participants. Everyone can see who's responsible for the turkey, who's getting the cranberries, and mark items as bought in real time.
To avoid ending up with five identical pies, don't just write "bring a dessert." Create separate items: "pumpkin pie — Marina," "apple pie — Alex," "whipped cream — Dasha." The dessert slots close for everyone else. The same principle works for drinks, bread, and appetizers.
How much food do you need for 6, 8, and 12 guests?
This table will help you put together a Thanksgiving shopping list without buying too much. The quantities are calculated for a full dinner with sides and dessert. If there are many children in the group or guests are bringing extra appetizers, choose the smaller column. If you're planning leftovers for the next day, go with the larger one.
| Ingredient or dish | 6 guests | 8 guests | 12 guests |
|---|---|---|---|
| Turkey or chicken | 4 kg | 5.5 kg | 8 kg |
| Potatoes for mash | 1.5 kg | 2 kg | 3 kg |
| Bread for stuffing | 500 g | 700 g | 1 kg |
| Vegetables for sides | 1.2 kg | 1.6 kg | 2.4 kg |
| Cranberries for sauce | 300 g | 400 g | 600 g |
| Salad greens | 200 g | 300 g | 450 g |
| Pies | 1 large | 2 medium | 3 medium |
| Non-alcoholic drinks | 3 L | 4 L | 6 L |
You can replace the turkey with roast chicken if you want to simplify the cooking. For a group where several people don't eat meat, put a lentil loaf or roasted pumpkin with lentils on the table as a standalone main dish, not just as a side.
How do you accommodate vegetarian and gluten-free options?
Ask guests about restrictions before putting together the menu. A short message is enough: are there vegetarians, nut allergies, lactose intolerance, or a need for gluten-free food. You don't need to cook two completely different dinners: a few thoughtful substitutions will make the table accessible to everyone.
A lentil loaf with mushrooms, nuts, and herbs can be the vegetarian main dish. Mashed potatoes are easy to make without milk by using plant-based milk or extra vegetable broth. For the stuffing, prepare a separate small pan using vegetable broth.
For a gluten-free menu, use gluten-free bread for the stuffing, a gluten-free crust for one pie, and a separate clean spoon for each dish. Cranberry sauce, salad, roasted vegetables, and turkey usually don't require complex adaptations, but always check the ingredients of ready-made sauces and broth.
When should you cook and buy groceries?
A week ahead, finalize the menu, the number of guests, and who's responsible for what. Create a shared list in Pickt, add the quantities of ingredients, and ask everyone to confirm their part. During this period, you can also buy non-perishable items, drinks, spices, and frozen products.
Two days before the dinner, buy fresh herbs, vegetables, dairy products, and meat. Prepare the cranberry sauce: after cooling, its flavor will become richer. Bake the pies if they don't need to be served straight from the oven. Check whether you have enough plates, utensils, napkins, and food containers.
On the day of the dinner, roast the turkey or chicken first. While the meat rests, reheat the sides, assemble the salad, and put the drinks in to chill. Ask guests to bring hot dishes in a pan that can go straight into the oven, and cold dishes in containers with lids. That way the table comes together calmly, rather than in the last ten minutes.
Final shopping list for 8 guests
Below is a basic consolidated list for a menu with turkey, a vegetarian main, sides, two pies, and drinks. If you're choosing the gluten-free option, replace the regular bread and pie crust with the appropriate products in the same quantity.
Vegetables and fruit
- Potatoes — 2 kg
- Green beans — 1.2 kg
- Mushrooms — 700 g
- Yellow onions — 1 kg
- Celery — 400 g
- Carrots — 500 g
- Garlic — 2 heads
- Cranberries — 400 g
- Salad greens — 300 g
- Apples — 1 kg
- Lemons — 2
- Oranges — 1
- Fresh herbs — 100 g
Meat and plant-based proteins
- Turkey — 5.5 kg
- Dry lentils — 350 g
- Walnuts — 250 g
Dairy and eggs
- Butter — 500 g
- Milk — 1 L
- Heavy cream for whipping — 250 ml
- Eggs — 8
Bread and baked goods
- Bread for stuffing — 700 g
- Pie crust — 2
Pantry and canned goods
- Vegetable broth — 2 L
- Pumpkin puree — 800 g
- Wheat flour — 250 g
- Sugar — 500 g
- Vegetable oil — 250 ml
- Salt — 1 package
- Black pepper — 1 package
- Cinnamon — 1 package
- Nutmeg — 1 package
Drinks and tableware
- Sparkling water — 2 L
- Non-alcoholic apple cider — 2 L
- Ice — 2 kg
- Paper napkins — 1 package
- Containers for food leftovers — 8
A well-organized Friendsgiving isn't an elaborate banquet — it's a shared ritual of care. When the menu is divided up, the shopping is checked off, and everyone has a clear task, the main thing remains: gathering around the table, thanking each other, and enjoying the autumn evening.
