I'm going to make a big pan of mixed roasted vegetables, seasoned with thyme, garlic, and balsamic vinegar. Butternut squash, sweet potatoes, onion, red peppers, turnips, parsnips, zucchini and cauliflower. They all caramelize from the high heat and the balsamic, and are really tasty.
Also planning on a saute of Swiss chard with wild mushrooms (from Bon Appetit magazine this month); roasted brussels sprouts with chestnuts, a big mixed salad with pecans and dried cranberries, garlic-sauteed green beans, and yes, a pan of traditional stuffing for those who want it. My stuffing will use a much higher proportion of broth to moisten it than I used to use, very little butter. Luckily, my family are big veggie-eateers, which makes things easier for me. I do one turkey in the oven and a turkey breast on the grill. Others are bringing pies and cakes, and I'll do a spiced poached pear dessert (pears poached in red wine with cinnamon, nutmeg and a bit of honey).
Last edited by Teachyrchildren; 10-18-2009 at 02:54 PM.