I’m the boss at Thanksgiving this year. As always, with such power comes responsibility. There is a menu to plan, shopping list to make, tasks to dole out, and the added complication of not cooking in my kitchen, so I have to make sure any needed equipment makes the trip as well. This isn’t my first Thanksgiving rodeo though, so fear not.

My menu so far is easily executable versions of classics. Though what I consider classics may be debated. I to this day have never consumed green bean casserole. I have only once attended a Thanksgiving where marshmallows were allowed on top of sweet potatoes (it was with an ex-boyfriend’s family – maybe a sign that it wouldn’t last?). To me, marshmallows on sweet potatoes are as outlandish as capers on ice cream. Mashed potatoes are a given, perhaps something with sweet potato or a squash, and the green things vary. I think I recall sautéed green beans on the table growing up, but I can’t say that for sure. I’ve tried out Brussels sprouts the last few years which I love, but they aren’t appreciated by all. This year I’m going to use Thanksgiving: How To Cook It Well as my guide, but wanted to offer up a few options I’ve made before to fill out your menu.

The turkey. Every time I’ve been in charge of the turkey, I’ve made Alton Brown’s and it had not failed me. Brining makes for a moist bird, and his hands off approach is so logical – why would you keep opening the oven to baste when that lets all the heat out? Thought maybe it just appeals to me because I don’t want to be tending to the bird anyways. There is also a recipe for brined turkey in Thanksgiving that I may try out.

Stuffing (or dressing, if we are being technical). I’m most undecided about stuffing. This kale and caramelized onion stuffing looks so good, but I’m not sure it would be a crowd-pleaser. I may have to save that for anther time. I’ve made cornbread stuffing and more traditional bread and celery stuffing, but I can’t say any recipe stood out enough for repeating. Suggestions?

Mashed potatoes. I think this is the only Pioneer Woman recipe I’ve ever cooked. You would be creamy too if you had this much cream cheese, cream, and butter in you.

Sweet potatoes or squash. Chipotle smashed sweet potatoes are a bit of a departure from normal fare, but are a welcome spicy/sweet combination.

Green things. I’m deciding between these Dijon braised sprouts (which I like a whole lot) and the creamed ones with bacon in Thanksgiving. I may lean towards the creamed ones to make one more attempt at converting Brussels sprout haters, who are often swayed by cream and bacon. And I supposed I should offer a non-sprout green…maybe green beans?

Gravy. Yes, another Alton recipe (for big holidays, I tend to rely on my dependable favorites).

Cranberry sauce. I like my cranberry sauce in a blob rather than a cylinder. This recipe makes for the perfect complement to all Thanksgiving fixings, only has 4 ingredients, and can be made ahead. You can go even simpler as all you need to make cranberry sauce is cranberries, sugar/honey, and water, or fancier with the addition of liqueur or nuts.

Extras. This fresh cranberry cocktail is tart and festive. It takes a bit of premonition, but serving is easy. I’m not a huge pie fan, and the marbled pumpkin gingersnap tart with cheesecake swirls is just the perfect thickness and amount of pumpkin.

Even more ideas.  I made a Pinterest board a few years back to keep track of Thanksgiving ideas. Last year the New York Times posted Thanksgiving Recipes Across the United States. Some suggestions are very questionable, but they are fun to read through. And lastly, Thanksgiving can be an expensive meal not in reach for everyone. Many food banks and pantries are accepting donations right now for their Thanksgiving distribution. Here is a great list of foods to donate now and all year long.