Holy crap, Thanksgiving is almost here! Seriously, it snuck up on me this year. While I usually plan the meal well in advance, this year I had no idea the holiday was upon us until I started notcing everyone posting Thanksgiving recipes on the web.
For the second time in a row I'm hosting a European Thanksgiving extravaganza, where the extravagant part is cooking it all in a ridicolously small kitchen. For about 15 guests. I know it sounds crazy, but I did last year, I can do it again this year, right? Not to mention that this time my mom and dad will be here, so they can help too. On top of that, I had my mom bring me some brining begs form the U.S., so I can prepare the turkey like I did in 2009, which was the best bird ever... ruined only by the fact that I broke my knee while preparing the meal.
So since I'm a little bored today I thought that planning this year's menu would be a good idea, even though every year I end up changing some of it at the last minute. And this year, other than the tiny kitchen challenge, I have a second one: one of my guests is a vegetarian, another one has to eat gluten free. Here's what I have so far:
Pumpkin Spread (vegetarian and gluten free)
Mushroom Crostini (vegetarian and gluten free)
Roasted Rosemary Potatoes (vegetarian and gluten free)
Apple and Cranberry Sauce (vegetarian and gluten free)
Corn Bread Stuffing with Sausage and Apples (gluten free)
Pumpkin Almond Cheesecake (from Cooking Light)