McZ's Thanksgiving Menu
We have quite the crowd coming for Thanksgiving this year (around 20+ guests), so this menu is a bit longer than our standard Thanksgiving menu. Fortunately, we also have a lot of helping hands, and our friends and family will be bringing many of these dishes.
We typically eat our Thanksgiving meal at a traditional dinnertime (6 PM or so), and invite guests over anytime starting in the early afternoon. That way, we can enjoy their company while the meal comes together. A spread of appetizers helps hold everyone over to dinnertime. If appetizers aren’t your preference, consider offering up a light, late lunch of Potato Leek Soup or Curried Squash Soup, kept warm in a slow cooker.
This year we have a variety of omnivores, vegetarians, vegans, and those with gluten-free requirements in our guest list, so the menu attempts to offer a little something for everyone.
(v) - vegetarian, (Vg) - vegan, (GF) - gluten free
Appetizers
Sugar-and-Spice Nuts (recipe from Food & Wine Magazine) (Vg) (V) (GF)
Crudité with Hummus topped with Piquillo Pepper Romesco (Vg) (V) (GF)
Camembert Spread with Pumpernickel Toasts and Gluten-Free Toasts (recipe from Gourmet Magazine) (V) (GF)
Panipuri with potato and chickpea filling (Vg) (V)
Main Courses
Leek Bread Pudding (recipe from Thomas Keller) (V)
Glazed Ham (pre-sliced, smoked ham with homemade glaze) (GF)
Mushroom Bourguignon (Vg) (V) (GF)
Side Dishes
Make-Ahead Mashed Potatoes (recipe from Genius Kitchen) (V) (GF)
Mashed Potoates (Vg)
Dinner Rolls (V)
Green Bean Casserole (V)
Simple Green Beans (Vg) (V) (GF)
Cranberry Sauce (Vg) (V) (GF)
Spicy Sweet Roasted Root Vegetables (Vg) (V) (GF)
Butternut Squash Succotash (recipe from Ben Barker, adapted to be vegetarian and gluten-free)(V) (GF)
Desserts
Apple Pie (V)
Pumpkin Pie (V)
Mascarpone Whipped Cream (V) (GF)
Gluten-Free Turtle Brownies (V) (GF)
Beverages
Wine
Beer/Cider
Wassail (hot mulled cider beverage, recipe from New York Times)
Milk/Juice/Soda
