Yeah the “I cook” part = beggars can’t be choosers. Lol- you don’t like the menu, don’t belly up to the trough ….
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I cook a good Thanksgiving dinner. Therefore no complaints.
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Merit to this, for sure. For some occasions, you just cook the traditional/accepted mains, let others bring stuff too, usually everyone has something to eat. If it were me hosting, knowing dedicated vegetarians would be there, I’d put out a nice veg main dish, certainly.
Re: The Thanksgiving dilemma.
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Quiche, gluten free crust. You can basically fill it with anything. Use a gluten free flour blend for the tart dough.
This one is really good. I often leave out the bacon.
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Don’t forget about the cruciferous vegetables part. That cuts out basically every vegetable that is traditional in the fall.
I just don’t know
You know I can hear you, right? We are fine with whatever you make. Quit bitching.
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Never Mind
What the heck is all that about? If you don’t mind my asking.
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I cook basically the same menu when at home or back in the dard restaurant days.
Lots of veggie sides: sweet potatoes, usually candied w/brown sugar, dried fruit and OJ. Sauted greens. Mashed potatoes. Bread stuffing w/mushrooms, onions, herbs and drippings. Long simmered gravy made with the turkey parts. Sweet potato pie with graham cracker crust, sometimes topped with pecans in brown sugar syrup.
Last year of the restaurant, 39 people ordered the full turkey dinner, 39 ordered pasta. Last year at home I smoked a wild turkey and roasted an amish heritage bird. For Kay and I.
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“here’s the menu, if it doesnt work for you, please feel free to bring something else”.
works for us.
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No one else in my family cooks so they never complain about what’s on the table. Last Thanksgiving, I asked ahead of time if we had to have a turkey. A resounding, “No, we don’t” So we had ham, baked yams, stuffing ('cause it’s the reason for TG), blistered green beans, rolls (another must). Tradition is getting together, not just what’s on the table.
Same for birthdays.
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My apologies, @ScottinPollock. I had confused your profile with another profile. Sorry. My bad.
Yes! While I do all I can to accommodate preferences, at some point the guests should either eat it or decline the invitation.
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Or, eat what they can. And bring something to share.
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Yes to this.
My mom loves lamb. So while it’s not traditional at Christmas to serve it (US) I made it anyway.
We still opened presents 
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After reading through, my vote goes to the Salmon.
If there’s no objection to purchased side dishes, I would go to a nice gourmet place and pick out a few that meet the dietary restrictions and serve them in nice dishes.
For dessert, a nice fruit tart with a nut crust is a good gluten free option that everyone would likely enjoy.
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Nope, didn’t forget (the only seasonal cruciferous veg that might be included is Brussels sprouts).
But in any case, I don’t think your “fussy” eaters would have a problem at a New England thanksgiving meal - there’s not a lot of alliums or spice (or seafood) involved in the standard fare.
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Less saucy shrimp and grits!
Having read through responses, I agree with those suggestions for a side of salmon. One could roast it slowly at low temperature with olive oil, lemon, and herbs. Then it can be served hot or cold. We did that for Mother’s Day here with a lentil salad and roasted asparagus (certainly substitute whatever is seasonal for you now). This can be rounded out with a green salad and a selection of cheeses. Good luck with your planning!
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