http://www.food.com/recipe/ruths-chris-sweet-potato-casserole-278583

We look forward to this all year long...my MIL makes a similar recipe that also includes shredded coconut.

Anonymous wrote:Yes, Bell&Evans pre-brined is a favorite. I am using recipes from the Nov. issues of Rachael Ray EveryDay & Food Network magazines. Using cornbread stuffing recipe from Martha Stewart. Making that oldie but goodie chocolate pumpkin tart from Gourmet magazine, RIP.

Where do you buy Bell & Evans pre-brined turkey? Do you cook it like you would a "regular" turkey? Thanks.

Creamed mushrooms. Sauté mushrooms and onions in butter, sprinkle with flour, sauté a minute more, add half and half, salt and pepper. Yum.

Also: sweet potatoes peeled cubed and cooked in heavy cream til soft. Mash the whole kit and kaboodle for the best sweet potatoes ever.

We make pumpkin cheesecake for thanksgiving along with an apple and cranberry tart: just cream cheese pie crust, sliced apples with a tiny bit of sugar and dried cranberries. Top with spiced pecans.

OP here. Thanks everyone for taking the time to provide such great answers. I'm really looking forward to cooking. And eating!

Many years ago, there was a "my first thanksgiving" article in Parents Magazine. When I'm on my laptop, I'll see if I can find it for you. It had recipes for all of the dishes plus told you what to make 4 days ahead, 3 days ahead, etc. I made some of the sides and still make their sweet potato recipe every Thanksgiving. It's topped with a corn flake, pecan and brown sugar mixture.

We make Corn Pudding every year and people love it.

2 15 3/4oz cans cream style corn, NOT drained
1 box Jiffy Cornbread mix
2 eggs (you could use egg beaters)
2/3 C milk (use skim/no fat)
1/2 C cooking oil
1 dash garlic salt

Mix together and pour into a greased 9X12 baking pan. Bake at 350 for 45 minutes (my note: it can take an hour).

My kids in particular love it and it takes all of 3 minutes to throw together.

Make sure you have enough pots and pans for what you want to cook. Likewise - make sure you have enough serving dishes and plates etc.

I would make the mash potatoes the day before and reheat in the microwave - tastes just fine!

These are my go-to recipes for Thanksgiving:

Bon Appetit Country-Bread Stuffing: http://www.epicurious.com/recipes/food/views/Country-Bread-Stuffing-with-Parmesan-Raisins-and-Pine-Nuts-105803

Spiced Cranberry Sauce with Zinfandel: http://www.epicurious.com/recipes/food/views/Spiced-Cranberry-Sauce-with-Zinfandel-105838 (I make myself sick eating way too much of this every year, because I love it so much!)

Roasted Brussels Sprouts: http://allrecipes.com/recipe/roasted-brussels-sprouts/detail.aspx

Maple Dill Carrots: http://allrecipes.com/recipe/maple-dill-carrots/detail.aspx

Roasted veggies were a winner for my thanksgiving dinner last year. Mix whatever you like together (we did mushrooms, bell peppers, onions and brussel sprouts), salt, pepper, olive oil, lemon juice and thyme, cook for 35-45 minutes on 425.

If you're going to cook the turkey with the stuffing inside it, microwave the stuffing first until its hot, otherwise it won't get up to a safe temperature by the time the turkey is done. Also, use a real meat thermometer, don't rely on the pop up thing that comes in the turkey.

Make, concentrate and freeze real chicken stock a few weeks ahead. Concentrated stock makes everything you use it in about a hundred times tastier.

I make a salad with cubes of roasted squash and arugula and it is the amazing.

The best brussel sprouts ever:

http://articles.latimes.com/2011/mar/03/food/la-fo-sos-brusselssprouts-20110303

So many stuffings to choose from. My favorite cornbread one:
http://www.starchefs.com/thanksgiving/2002/html/recipe_10.shtml

Congratulations! It's a ton of fun.

If you have limited oven space, do you have a big gas grill? If you set it up for indirect heat, and keep the lid down, it's an oven--suitable for the turkey while you use your indoor oven for sides.
At least this is what I've been doing ever since we moved into a house with an oven that is smaller than my big roasting pan.

If you're first-timing it, a few suggestions:
1. Buy the gravy. In the last half hour before serving, you'll be juggling way too many things to worry about making gravy too. Plus, you probably don't have pre-made stock on hand, which you would need. WF sells great pre-made turkey gravy or mushroom gravy in the deli section. (If you're determined to make your own, and don't have pre-made stock on hand, look for a recipe for apple cider/chicken liver gravy. It's easy and you can make it in advance; you don't have to wait for the pan drippings.)
2. Try to think of things you can do in advance, so you're not doing everything in one day. (That day will go faster than you think!) Make your pies the day before, for instance. They're better after sitting a day anyway. Think about whether any of your vegetables can be peeled & chopped the night before.
3. Don't get too fancy with appetizers. Just put out a nice cheese board, and some bowls of nuts. Some fruit for the health-conscious. It's a nice change from the usual veggie/dip plate.
4. If the weather is suitably chilly, a nice drink is hot spiced cider. Just keep a gallon of it in a big pot on low and let people come dip some whenever they feel like it. We like to float an orange studded with cloves in it. It's a hit with whoever's not drinking wine.
5. MOST IMPORTANT: Make sure your turkey is thawed. This requires planning days in advance. If you buy it frozen, it can take 3-4 days to thaw depending on your fridge. If you buy it "fresh," it may still be a little frozen, just not as deeply so--may still take a day. (Truly "fresh" turkeys are pretty expensive specialty items, that you're probably buying straight from the farm. The "fresh" ones at the grocery store have been chilled to freezing, but not too much below.) (PP's recommended pre-brined turkey. That might solve this last problem.)

Good luck!

P.S. Don't throw away the carcass! Make stock! (A lot of people make turkey soup, but it's easy to get tired of after the first bowl. We like to make turkey pot pie instead.) When you do your big shopping trip, buy enough veggies (carrots, celery, whatever) for your stock and pot pie or soup at the same time.

I highly recommend Ina Garten's spinach gratin recipe. Ridiculously delicious. We are hosting for the first time this year-about 20 people. We are excited, too!