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:
Venison Stew with Mushrooms
Cod with Wild Rice and Cranberries
Ham with Salted Caramel Glaze
Squash and Mushroom Wellington
Roasted Brussels Sprouts
Cornbread Stuffing with Sausage and Chestnuts
Cranberry Relish with Mint
Assorted Pickled Vegetables
Guests also provided:
Zucchini Lemon Bread
Cheddar Cheese and Crackers
It was yummy, but exhausting!
Photo by Jennifer Sternfeld