Whats on your plate for Turkey Day? favorite sides and dessert

AintEZbeingme

Sides...  dressing w/ cranberry sauce, creamed corn, sweet potato casserole w/ pecan topping, deviled eggs
Dessert.... pound cake or pie(pecan or lemon... aw shoot both)

ThrillSeeker

Sides?  Pile on the dressing w/ cranberry sauce, sweet potato casserole w/ marshmallow topping, turnip greens, macaroni and cheese, a couple of rolls, and some cold potato salad.

Dessert?  2 shots of vodka mixed into whatever mixer is in the fridge.

bhedges1987

Turkey, mac and cheese, mashed potatoes, stuffing, homemade noodles, pie

GaryLange

Dressing, Scalloped Corn, Green Bean Casserole made with french cut green beans, Candied Sweet Potatoes, mashed potatoes and Gravy, and Pistachio Jello Dessert.

northGAcock

I do a family favorite asparagus casserole and scalloped taters. We also side with Bloody Mary's with great frequency. 

YEMTrey

Lots of beer.  My extended family is unbearable.  Only show up for Grandma.

JohnnyTarheel

Homemade cornbread dressing, mac-n-cheese, broccoli n cheese casserole, rice, cranberry/apple casserole, peas, green beans, corn, pickles, celery and pimento cheese, deviled eggs, pound cake, pecan pie, german chocolate pie 

RRP

Oyster casserole and a pumpkin dessert I have made for years.

Mickey

Cornbread dressing, candied sweet potatoes, mashed potatoes, monkey bread, did I say cornbread dressing. A couple of bourbon chocolate pecan pies. 
Oh, spatchcocked turkey and a naked ham. 

YukonRon

Basil Hayden that has had half a vanilla bean for 4 months. 1 large cube of ice. Lots and lots of wine. And, like, I dunno, something made with potatoes, or something. Broccoli?

smokeybreeze

We (5 of us) had many plates yesterday - we did an 8+ hour 7 course classic French feast. Lots of conversation and laughter and wine.

I baked a few loaves of baguettes from dough that I let ferment overnight. Then I made 4 dozen Gougeres while I served L'Aperitif.

Course 1 - L'Aperitif
Goose Liver Pate, Cornichons paired with a Monbuzillac

Course 2 - L'Entre
Steak TarTar, Proscuitto, Dried Sausage/Salami, Gougeres paired with a Muscadet

Course 3 - Le Plat Principal
Coq Au Vin (Made the day prior, then refrigerated to skim off fat, and reheated Thursday morning) paired with a Cote du Rhone and a Burgundy

After the Coq Au Vin, I made an Endive and Watercress salad with Apple, Tarragon, Chive, and toasted almonds. This had a Shallot, White Wine Vinegar, Olive Oil, Salt, Pepper, and Heavy Whipping Cream Vinegrette dressing. The salad was paired with a Chenin Blanc.

Course 4 - Le Fromage
Comte, Burrata, Jarlsburg, Montemore, Brie, and a buttery creamy Red <something> cheese. This course also had Cashews and Mixed Nuts, Grapes, Dates, Dried Apricots, sliced Pears, and sliced Apples. This course was paired with two different Proseccos and Toad Hollow Risque.

Course 5 - Le Dessert
Freshly made the day prior Creme Brulee but we charred the sugar right before serving. This course blended with the next course.

Course 6 - Le Cafe
Double Espressos

Course 7 - Le Digestif
A snort of VSOP Cognac for all.

Botch

@smokeybreeze , that spread makes me wish I were normal, or an extrovert!
 
However, I'm a severe introvert, and continue to perfect my Thanksgiving For One:
The turkey breast I bought actually had an envelope of gravy enclosed, so that was taken care of.  Cooking half a box of Stovetop Stuffing™ was just enough to soak up that gravy.  I've given up on Green Bean Casserole, which I love but sucks as leftover, its just a goupy yucky glop when reheated.  
Tried Crescent Rolls from Pilsbury, once I corrected the error in the directions the rest were fine, and kept okay for leftovers (reheat in microwave).  
I love Pecan Pie, got a great one, and it keeps for days, without refrigeration; excellent dessert!  
(never got into cranberries)