Time to get the word out to your flock! Set the time for dinner. Decide who is going to bring what. If your family (and friends) are like mine, then you know there are some who think only of turkey and others who don't care one bit. Turkey geeks will mull different options -- to brine or not; to roast high heat or low; to roast stuffed or unstuffed; how often to baste; whether to bard -- these considerations keep my dear sister in law up at night. I let her go to it. She is in charge of cooking the bird. I know, I know, sounds crazy to host Thanksgiving but not cook the turkey myself. The thing is she's really good at this. And. She cares. I do not. Something as simple as roasting a turkey (despite all of the options) isn't enough of a challenge. I'd rather mess around with the sweet potatoes, Brussels sprouts, and of, course potatoes. Someone always shows up with an unexpected dish, so I always leave room for that when figuring out the balance of flavors at the table. For me, the turkey is the carrier, I like to focus on what goes with.
Of the 20 or so guests, several have offered to bring dishes here's how it's working out -- Carol is brining a salad (with dried cranberries and pecans); Jon is providing the pre-dinner cheese (a lively yet creamy camembert from a local source); Nanci makes killer baguette and cornbread; and Mona is a dynamo on pies (pumpkin, pecan and cranberry -- one of each -- we'll whip the cream here). I'm doing the Brussels sprouts (roasted with a drizzle of balsamic vinegar), the Cajun sweet potatoes, the mashers (potatoes with root veggies) AND fresh cranberry salsa and cranberry compote. Mary, the turkey whiz, will bring the bird over after it's cooked; stuffed; with the gravy ready to go. Oh, and my husband knows his wine.
If another brings a special dish, particular to family or that will satisfy a dietary requirement or just on a whim, that's great. But at least I know where we're going (sort of). Thanksgiving. Call them in; start planning the feast.