Each year since 2016 (other than 2020!), I host a Thanksgiving meal for my work family. This year my Tampa-based teammates are from Wales, South Africa, Brazil, Russia, Poland and a few Americans which hail from 6 different states. The menu is fairly consistent each year but I’m always making small tweaks. Here is this year’s menu:

Starters

Bacon-wrapped goat cheese stuffed dates
T3 (Tallegio cheese on mini Toasts topped with Tomato Jam)
Baked brie with apricot preserves & pine nuts served with crackers
Peanut soup with Sally Lunn bread sippits

Main Course

Herb butter roasted whole turkey
Herb butter sous vide turkey breast

Sides

Plain MASH potatoes
Gravy
Stuffing
Creamed corn
Green bean casserole
Roasted Brussels Sprouts balsamic vinegar and pine nuts
Cranberry citrus sauce
Applesauce
Bourbon pecan smashed sweet potatoes
Epcot Mac n Cheese
Sourdough rolls with holiday shaped butter

Intermezzo

Pomegranate Champagne Sorbet

Desserts

Apple pie
Pecan pie
Mini pumpkin cheesecakes
Vanilla ice cream
Gingersnap ice cream
Ceylon cinnamon ice cream