We sat 41 people for dinner for Thanksgiving this year. Well, technically, 37 adults (if you include one 16 year old velociraptor) and 4 kids under 10.
The menu was as follows:
Thai pumpkin soup with gougeres
Smoked turkey
Roasted turkey with confit legs
Stock-braised turkey legs
Deep fried turkey
Roasted pork shoulder
Roast duck
Roasted beets with chimichurri sauce
Skillet roasted Brussel sprouts with mustard and brown sugar
Chickpea, arugula, and picked carrot salad
Sweet potato and star fruit chaat
Mom’s stuffing (that’s Jim’s mom, obviously)
Mashed potatoes
Orange cranberry sauce
Kimchi
Rice
Gravy
Hawaiian dinner rolls
Chocolate pumpkin cheesecake
Blackberry pie
Apple pie
Pumpkin spice cake
If there is a term for exhausted and stuffed at the end of a meal (stuffausted? exuffed?), that’s what we were. Thankfully, Jim’s nephew, Robert, came to help cook, and Robert’s girlfriend, Victoria, made the pumpkin spice cakes. (We had two of each dessert.)
And since Thanksgiving is all about thankfulness, I would like to say that we are extraordinarily thankful for our family and friends, who celebrate with us in good times and sustain us in bad times.
We hope your Thanksgiving was equally festive!
Thai pumpkin soup
traditional day-after-Thanksgiving sticky buns