Here's what we're eating:Snacks/appetizers to munch on while waiting for the main meal to finish cooking
- marinated asparagus & roasted red peppers
- crackers with assorted cheeses
- hummus and pita crisps and/or carrot sticks
- sweet potato chips
- roasted pumpkin seeds (maybe)
Main meal
- turkey
- mushrooms in puff pastry shells (for the non-turkey eaters)
- stuffing
- mashed potatoes (2 batches - one vegan, one dairy)
- gravy (2 batches - one turkey, one vegan mushroom)
- green bean casserole (for the ones who think Thanksgiving will be all wrong without it)
- green beans (for the ones who don't like green bean casserole)
- roasted Brussels sprouts
- baked Sweet Dumpling squash
- orange-cranberry sauce
- buttermilk rolls with cranberry-apple butter (or just plain butter -- or both!)
Desserts
- apple pie
- dairy-free pumpkin pie
- possibly a raisin pie if I have time or room for leftovers
- vanilla ice cream and vanilla bean coconut milk ice cream to go with the pies
Drinks - sparkling cranberry-cabernet juice or TJ's Spicy Cider
We've taken a few shortcuts. The vegan potatoes and gravy were purchased, but I might do them from scratch in the future (the potatoes look pretty simple... potatoes, olive oil, vegetable stock, salt & pepper). The fresh orange-cranberry sauce is also purchased; I can make this from scratch, but this one tastes exactly like it would if I made it and saves me a little time. The rolls are a higher end brown-n-serve variety. The stuffing base is a seasoned mix (but not Stove Top!) that I'll enhance with sauteed vegetables and stock. The pies will be a bit of a contradiction -- while I know how to make pie crust, I'm using purchased frozen pie crusts this time. On the other hand, all of the pie filling is made from scratch (including from fresh pumpkin).
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