In my world there are at least two Thanksgiving days. The first one each year is typically for a social group I belong to. This is the Thanksgiving that I can cook what I like. It is done potluck style, with myself as host, providing the main protein options and the guests filling in with sides, dessert and beverages.

Family Thanksgiving comes on the actual holiday, and is much more rigid in menu and format.

Often I also do Thanksgiving  (or at least some parts of the meal) for some of my clients as well.

The menu for my first Thanksgiving this year was:

Turkey 

Venison Stew with Mushrooms 

Cod with Wild Rice and Cranberries 

Ham with Salted Caramel Glaze

Squash and Mushroom Wellington 

Roasted Brussels Sprouts

Kale Gratin

Cornbread Stuffing with Sausage and Chestnuts

Gravy

Cranberry Relish with Mint

Cranberry Sauce

Assorted Pickled Vegetables 

Guests also provided:

Roasted Broccoli 

Mashed Potatoes

Zucchini Lemon Bread

Apple Pie

Pecan Pie

Cheddar Cheese and Crackers

Wine

Soda

It was yummy, but exhausting!

Photo by Jennifer Sternfeld