I think I'd lean over backwards to NOT have a traditional turkey. If only two of the guests have not had turkey already, I would not tailor the entire meal just for them.

You might roast a small turkey for your own leftovers, and send some home with the couple who haven't had turkey. Just do the turkey and no traditional fixings, that's easy.

If you are having a big formal dinner, what about surveying your guests about what they would like? How about a prime rib or a ham? Keep the side dishes simple, and I think that the contrast to a traditional turkey dinner will be appreciated.

I am with Helene...go in a totally different direction.

A barbeque...I did a barbeque on Christmas once-even cooked out in the falling snow and people still talk about how much fun that holiday was!! Super casual and all the prep work can be done days ahead with only the actual grilling done the day of. Heck you can get yourself some turkey burgers or one of those turkey london broils.
Baked beans, coleslaw, potato salad all can be done and are better when made way in advance, Add your marinated meats some brats and sweet tea and you have yourself a party!!

Have fun!
Cheers!
Susie

All the sides that go with turkey go great with ham also....butternut squash, green beans, broccoli,...mashed potatoes, spinach...I would do a baked ham and maybe a turkey breast. You could also make your favorite stuffing and scoop with an ice cream scoop into a baking dish....pour a little broth over and bake.

Whole boneless pork loin....brined with garlic and rosemary and grilled...
Serve the sides suggested by Dottie.

I agree, I'd probably go with nice autumnal sides like Dottie and then either fix a glazed ham or a nice apple cider brined pork loin, something very seasonal.

the pork loin would cook more quickly and you could brine it overnight. Many vegetable sides like mashed butternut squash or green beans can be prepared a couple of days in advance and kept refrigerated, just popped into the oven with the pork to warm. I've done Christmas Eve dinner for 40+ people for years and a lot of things do well ahead.

If I went with the pork, I'd probably also make something like au gratin potatoes or twice baked, those can also be done a couple of days ahead and just reheated.

Or you could get a completely wild hair day and have goose or duck.....

Annie

I love Susie's idea of a BBQ. What about an entire Italian dinner? Pizza or Chinese or Mexican? What's the family tradition? Has this Friday dinner always been formal? Definitely shake up the day in some way. But if you want to have a formal-style dinner, that pork loin sounds delicious!

Great ideas guys, thanks.

I know fitting in two families on Holidays gets hard. It's just that I feel these two people get jipped for Thanksgiving every year. And, it's not a couple, like Bob and Sue down the street. It's my mom and a single sister of mine. They're gracious enough never to complain that every year the other kids in the family do Thanksgiving with the in-laws and not them... thus, leaving them alone more or less on Thanksgiving Day, so I do feel that it's not really fair to jip them of the traditional dinner every year just because we 'choose' to celebrate actual Thanksgiving with the other side every year. I know, we could switch years, but it really works out better this way for so many others.. because then the in-laws and even their in-laws would have to change schedules, etc. and quite honestly I don't think all the relatives would be as understanding as my mom and sister are about this.

I may just go ahead and try to do a little turkey and a ham or pork loin. It's just that doing one thing really is easier for me....Obviously. I guess I'm still debating. Thanks for your input and ideas.

Lots of good ideas above. Here is an excellent recipe from Sharon(Chase).

Herb Crusted Rack of Pork - Sharon
2, 3 to 4 pound racks of pork ( or enough for one rib per person and then a few extra)
3 tablespoons olive oil
1 1/2 tsp salt
7 garlic cloves,minced
1/3 c fresh basil,chopped
1/3 c fresh thyme,chopped
1/3 c fresh parsley,chopped
2 TBSP pepper,coarsely ground
1 1/4 c butter (or margarine),cut up
1/3 cup all-purpose flour
2 cans chicken broth
1 TBSP tomato paste
2 TBSP fresh sage,chopped
1/4 tsp pepper
[Note: Serve with Garlic Parmesan mashed potatoes and green beans]
Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.
Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 to 145. Transfer pork to a serving tray. Pour pan drippings
into a skillet. Add butter to drippings; cook over medium heat until butter melts . Whisk in flour until smooth. Cook, whisking constantly, until caramel
colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly.
Serve with 'pork. Garnish with herbs, if desired. Yield: 8 servings
Note 1: I often don't make the sauce but it is a nice elegant touch and very yummy!
Note 2: Ask your butcher to French the bones and remove the chine bone. Makes for a lovely presentation and easy carving.

I've used the rack of pork and a pork loin using this recipe. Always a winner for me!

David

I usually make something different--ducks, a capon, prime rib--but for those who have to have their turkey fix I buy a precooked smoked turkey and warm it up. (The local Publix has good ones.)

That way the traditionalists are happy, and I don't have to fuss with a turkey, I can cook what I want, and I have a ton of great leftovers.

Arley, I'm sorry, but a shrink-wrapped smoked turkey isn't fulfilling. I have 5 Publix stores within 5 miles, but I looked at those things and gag. A small 1/2 or full turkey breast fills the bill very well. Doesn't take long to cook, especially with convection.

Just a thought.

Carla, You can set the table a week ahead of time and as Annie said, the sides can be made the day before Thanksgiving and popped in the oven at appropriate time on Friday. I'm a big from scratch person but I must tell you that the McCormick turkey gravey mix is great (I would get two or three packs) After you make it just add some pan drippings for extra flavor also use the liquid from any vegetables you cook for the required water. No need to stand over the roasting pan for 15 min. making gravy. I do think for Mom and Sis it would be nice to be somewhat traditional.