Roast turkey
Mixed field greens with cranberry-walnut vinaigrette, pecans, blue cheese
Cranberry sauce
Sage sausage stuffing
Mashed potatoes with roasted garlic
Sweet potatoes
Roast cauliflower (cauliflower + seasoned salt + olive oil, roast 20-30 min, turning once)
Brussels sprouts (boil until tender, put in ice water, cut in half, saute with bacon and onions)
Carrots with dill (boil carrots, put in bowl, add butter and dill)
Green beans almondine (parboil beans, saute almonds in butter on low, remove almonds and saute beans, then add almonds)
Spaghetti squash (roast in water 30 min, then cook like pasta)
Broccoli (put in boiling salted water for 1 minute, dip in ice water)
Rolls
Pumpkin pie
Pecan pie

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06