So, after giving it much thought and trying to figure out what will work the best timing-wise, I think I have a menu. Some things from last year stayed around — the awesome Martha Stewart Cranberry Relish, some things left — the sadly so-so Martha Stewart Green Bean Casserole.

Pre-Dinner Snacks

* Raw Veggies and Orange-Tahini Dip

* Rosemary Cashews

* A few cheeses (sage-cheddar and port salut, perhaps) with a lovely cracker selection

The Main Event

* Roasted Free-range, Organic Turkey (cooked like last year), Apple-Pecan-Sage Stuffing, and America’s Test Kitchen Giblet Gravy

* Roasted Sweet Potatoes & Shallots (just throw them in the roasting pan for the last 1/2 of turkey cooking, then finish them on a baking sheet, at a higher temp (400) while the turkey rests)

* Goat Cheese & Rosemary Mashed Potatoes or Smoked Gouda Mashed Potatoes — I can’t decide…

* Cranberry-Orange Relish

* Brussels Sprouts with Pancetta & Chicken Broth

* Carrots . . . → Read More: Thanksgiving Menu: 2006