happy dysfunctional thanksgiving. (culinary-speaking, that is.)

So, today is Thanksgiving and my son just asked me what’s for dinner.

“Are you freaking kidding me?” I said, watching my language because my in-laws were sitting right there next to my laughing son.

In a way, it was a legitimate question because, culinary-speaking, we’re a little bit of a dysfunctional family. (We’re dysfunctional in other ways, too, but we’re not going to go there right now.)

I’m gluten-free and vegetarian.

The Husband is vegetarian.

The Daughter leans toward being vegetarian.

The Son and my in-laws are full-fledged carnivores.

Personally, I would love nothing more than to go out to dinner for Thanksgiving but I have guilt issues with that.

I’m also not interested in cooking anything elaborate. Been there, done that, gotten the rolled eyes from the teenagers and the skeptical looks from The Husband. It has taken me awhile, but I’ve finally learned: the simpler, the better.

So, my solution has been to do some combination of simple cooking and ordering prepared foods.

Here’s my 2014 Thanksgiving Menu to (hopefully) satisfy everyone at our table. The Gardein savory stuffed turkey, vegetarian mushroom gravy, and GF cornbread stuffing came from Whole Foods; everything else is from Aldi.

3-5 lb. turkey breast from Honeybaked Ham (thanks to a gift certificate)
Gardein Savory Stuffed Turkey
Vegetarian Mushroom Gravy (gluten-free)
Glutino cornbread stuffing
regular cornbread stuffing
green bean casserole
fresh green beans
carrots
cranberry sauce
instant mashed potatoes
rolls
pumpkin pie
cookie assortment
brownies

Happy Thanksgiving to you and yours!