Essdras M Suarez/ Globe Staff
Eventually, everyone appeared at Bissonnette’s apartment for the potluck, where he served bites including pate, more oysters, and dumplings. For dinner, guests munched on brined turkey, roast breasts, confit, roasted legs and wings, and gizzard sausage gravy. Each year, Bissonnette has between 12 and 35 people rotate through his house, though he says he’s never hosted more than 25 at one time. While the menu changes year to year, he always serves turkey, stuffing, gravy, sauce, and cauliflower, and often pate, cheeses, oysters, and shrimp cocktail.