Over the years of cruising, we've been onboard during some of the smaller holidays like Halloween, Mother's Day, Cinco de Mayo, and Independence Day. This was our first experience cruising over Thanksgiving Day. Normally on a sailing that includes a holiday, the cruise will have a lot more children on board. Given that our cruise was a longer sailing, there were only a small group of children on board. When we left the Sun Princess near the end of November 2024, our SEM told us that the estimated number of children on board for the Christmas sailing was going to number in the multiple 100s.
Decorations were set up throughout the ship. Some of the daily trivia activities were Thanksgiving themed.
While we enjoyed many nights in a specialty restaurant on this sailing, we made sure to keep Thanksgiving Day open to dine in the Reserve section of the MDR.
Chef made up a special menu for tonight's dinner:
Dad and I mixed and matched from the entree list to create a main dish that reminded us more of Thanksgiving at home.
The Traditional Roasted Thanksgiving Turkey is listed on the menu as tender breast slices, apple sage dressing, steamed broccoli, roasted brussel sprouts, caramelized sweet potato, calvados gravy, and orange-ginger cranberry sauce.
Our version, differing between us solely because I let the brussel sprouts stay, featured the turkey slices, apple sage dressing, caramelized sweet potato, calvados gravy, roasted baby carrots (from the Ham entree), and mashed potatoes (from the Vegan Medley entree). I also had the cranberry sauce on the side. Should have done the same as Dad and left off the brussel sprouts but otherwise this was a wonderfully tasty makeshift entree.
Dad loved his main dish so much, the waiter brought him a second round of turkey slices, carrots, and mashed potatoes.
Dad's dessert was the Salted Honey and Macadamia Nut Pie
I chose the Dark Chocolate Souffle with Creme Anglaise
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