I have been thinking a lot lately about what we’ll be having for Thanksgiving. There will only be two of us for the meal proper, but we’re planning to attend a couple potluck-style parties too.  I’ll plan to make a meal for Rami and me to eat at home, consisting of smaller portions,  and also several potluck dishes that serve about 20 each. Oh yeah, I’ll be roasting a 12 pound wild turkey, too, and cooking with all the leftover meat the week after Thanksgiving.

My big goals this year are to make our Thanksgiving dishes from scratch (no canned cream soups, no jelly cranberry sauce, no cool whip) and to use all local produce.  I’ll also try to keep costs down by choosing ingredients for the potluck dishes carefully.  To defray costs, I’ve been squirreling away ingredients that keep well: sweet potatoes, onions, and winter squash.  That way my Thanksgiving-week grocery bill won’t be such a jaw dropper.  The other thing: since it will just be Rami and me at Thanksgiving I’ll probably be cooking the menu below over the space of a couple days, so that we can enjoy lots of normal-sized meals with turkey.  It will be a big food party all weekend!

Here’s what I’m planning to make:

For the Meal at Home
Roasted Turkey & Gravy
Sausage & Apple Cornbread Stuffing
Creamed Kale with Caramelized Shallots
Mashed Turnips or Potatoes, depending on what is available
Rumbo Squash Pudding
Pumpkin Bundt Cake with Cinnamon Glaze (subbing local squash, like rumbo or butternut for the pumpkin)

Potluck Dishes
Butternut Squash Macaroni and Cheese
Vegan Stuffed Mushrooms
Rosemary Pesto Rolls
Sweet Potato Pie
Rosemary Apple Braid
Vegan Roasted Sweet Potatoes and Onions
Vegan Mini Apple Persimmon Pies