Do you have a specific recipe for the millet stuffing? My mother-in-law is cutting out gluten so it would be neat to "include" her needs for the stuffing.

I WISH we were having dinner at home. We are first serving dinners to the homeless who won't leave their spots to go to the shelter and then we will go to the in-laws where we will have: appetizers, vegan turkey, gravy, stuffing, something green, potatoes, vegan pumpkin pie and my SIL has stated that she and I will start drinking wine as soon as I hit the door.

There will just be 4 of us, so I'm keepin' it low key.  Yep, I'm doing a tofurkey, roasted veggies, Celery root and chestnut soup, warm spinach salad with smoked tofu, beets and chantrelles, and double layer punkin cheesecake. 

Nate bought some sweet potatoes, I'm excited to see what his plans are for those.

I want to make stuffing with these fancy fried chicken mushrooms I got at the farmers market.  I'm really excited about them!  The bread I bought on Saturday for it is still not stale!  I know I can toast it but I want it to get naturally stale, I dunno why.

Also, I want to try to make the gluten-free chickpea cutlets someone posted in your (Isa's) blog comments.  If they turn out as yummy as the original, I'd like to share them with one of my favorite gluten-free people.

And perhaps some roasted brussel sprouts cause I have so many now and crave them like mad.  Maybe pumpkin ziti cause that is so good.

I'm making less on the actual day cause I already made a lot for pre-thanksgiving sunday:  tofu and vegetable roast, sweet potatoes, gravy, and 2 apple pies (one gluten-free and one not).

I am only cooking for 2, so I have to make less stuff than I want to

I'm making
Roasted brussel sprouts
mashed potatoes
my mom's stuffing (rye bread, chestnuts, mushrooms etc...)
Bryanna's turkey loaf thing
gravy from Real Food Daily
ToddX pecan pie
Apple Pie
Cranberry Sauce

we are going to have leftovers forever.

This is my first ever thanksgiving at my house, the hubby is working so it'll be me, mom & dad, grandpa, brother & sister-in-law. I'm sticking with our same old same olds, even though i'd much rather try something different and a bit more sophisticated... you gotta keep the family happy.

mashed potatoes
green bean casserole
stuffing (with onion sage bread i made a few days ago)
corn and peas
rolls
swedish apple pie
VT pumpkin pie (it's in the oven right now!!!)

hubby and rest of the family are also having ham. (sad face)
but i am happy that everything else will be vegan. I'm also making mushroom puff pastry triangles inspired by mollyjade for appetizers!

We already had Canadian Thanksgiving celebrations, but reading all these yummy menus..... I think we need to do it again...... just for solidarity with our US neighbours.....

It's just us two, Wednesday night instead because I'm going out of town.  We've already made Brandied Pumpkin Pie, and tonight I made a Southern-style dinner just to justify making a whole pan of cornbread, part of which will be used for stuffing.  Which is going to be stuffed into some baked acorn squash that I finished tonight too.

Tomorrow morning will include:
raw cranberry-clementine relish
maple-balsamic tempeh (marinating)

And when I get home from work:
salad (not that much prep, I suppose)
mashed buttercream potatoes
mushroom cashew gravy
baked maple-balsamic tempeh
cornbread stuffing with cranberries and pecans
broiled asparagus with lemon zest
whipping up soy cream for the pie!

Hopefully there will be plenty of leftovers for me to bring on the plane the next day, coz you know SAS ain't giving me [vegan] shiitake!

Jaymoh wrote:

tofurkey, roasted veggies

This, and helping my dad make teighlach.  The hosting aunt and uncle do a separate gravy/stuffing for us, too, which is awesome.

I started prepping today too. I roasted & food milled my pumpkin, and I made a big batch of tofu ricotta, and I made the dough for my pie crust.

I am making:

Pumpkin Pie (voluptuous vegan)
Stuffing
Stuffed Pasta Shells with Tofu Ricotta-Almond-Pumpkin-Sage filling
Cranberry-Pear Tarts (thanks Isa, it's a new family favorite!)
Gravy

Other family members are making:
Mashed potatoes
Roasted Brussels
Roasted Butternut Squash
Salad

and the omnis will make their turkey. But everything on the table besides the turkey is vegan, so I am more or less pleased with that.

damn mel c, i can't wait to see homemade marshmallow topping!

Yesterday: made the dipping sauces for the butternut squash rolls (soy dipping sauce and cranberry-chile dipping sauce). I also made cranberry relish, assembled the sweet potato casserole, and made the ginger-macadamia-coconut-carrot cake.

Today: I will make pepper & onion relish mixed with cream cheese, the dough for chickpea cutlets, and golden squash soup.

On the big day: I will make ginger roasted winter vegetables, sauteed green beans w/ mushrooms, chickpea cutlets with brown gravy, pumpkin seed and butternut squash spring rolls, and bake the sweet potato casserole.

Last edited by littlewhore (Wed 11/26/08 6:22 am)

I am about to pack the coolers for Asheville.  Current status is as follows:

Made and in the freezer:
Thanksgivingized version of Susie's Polenta Seitan baked in Punk Rock Chickpea Gravy
Country Style Gravy from the Country Life Cookbook
Summer Squash Casserole
Whole Grain Stuffing with Kale and Dried Fruit (NY Times)
Vcon Potato Rolls
Chai Pumpkin Pie (JVOB/tsukuta) with Isa Gwam Cracker Crust
Mock Mince Pie (1963 Joy of Cooking)

Made and in the fridge:
My mother's cranberry relish
Vegweb's cranberry salsa
Ani Phyo's butternut squash "rice"  (this is an amazing recipe)

Bought and in the fridge:
Journey to Bliss Pistachio Cheddar

Will make tomorrow:
Wild Rice / Green Bean Salad
Vcon Pear & Endive Salad
Mashed Potatoes

And contributions are coming from Bryophyte and Freeganvegan, too!  I must remember the camera!