This year for Thanksgiving it’s just the two of us, me and my favorite fella. We have an afternoon event to attend and are hosting a few of our favorite folks for dessert in the evening, so we’ll celebrate with an early lunch. Here’s what is on the menu:
Stacked Salads, like these from Diane at The Whole Gang. I love how easy these are to make ahead. They are making a repeat appearance on our Thanksgiving menu this year!
Tofu Roast and Cornbread stuffing. This is my recipe and I have to be honest in telling you we don’t make it just for Thanksgiving anymore. We’ve had it a few times already this year, it’s too good to have just once a year and much better than any boxed veg-turkey we had tried before I went gluten-free.
Maple and Tarragon Sweet Potatoes from Nava Atlas. We’ll top ours with Dandies vegan marshmallows.
Mashed Potatoes and Gravy, no super duper recipe to share, just the basics.
Roasted Brussels Sprouts with a dijon balsamic glaze, cranberries and slivered almonds. I will share this recipe soon, we have these often but like so many of our “regular” recipes, I neglect to share them.
Bourbon Cranberry Sauce, because a holiday menu isn’t complete without a little bourbon.
Instead of tackling the family bread recipe again this year and trying unsuccessfully to make it gluten-free, I’m using Jeanne Sauvage’s Gluten-Free Parker House Rolls recipe. I’m excited to have the smell of baking bread in the house!
But what about dessert? I’ll write a second post after Thanksgiving about our desserts. I like to go big on a dessert buffet and this year’s is worthy of a post all its own.
What’s on your menu? I’d love to hear what you are eating for Thanksgiving!
[…] yesterday’s Thanksgiving Menu post, I mentioned the Orange Bourbon Cranberry Sauce I was refining. Here it is! Perfectly tart […]