Anymore I eat Thanksgiving dinner (American) at my son’s (I’m taking home ground, home made rolls from scratch!). Haven’t been able to make it to New Brunswick yet for the Canadian Thanksgiving – but that is definitely on my agenda for next year (if I’m invited! 
)
I also have a sorta-Thanksgiving here as well – mostly because I REALLY like the leftovers and all the hustle and bustle! for here I usually don’t really have hors d’oeuvres – mostly because this body does NOT need them! I may fix them later in the week – or the following week from leftovers – but that’s another story – and that whole meal!
I have a roasted turkey and dressing – which can be Sage dressing, although I’ve really fallen for my sister’s Cranberry dressing!, (although one year I DID fix Roast Beef and Cheshire pudding! Yum!)
IF there is a salad – my mom’s cranberry jello salad – which I’ve seriously eaten as a dessert it’s so good!
Vegetables include Mashed potatoes with giblet gravy, candied sweet potatoes, brussel sprouts (my dad always loved them – we called them “whistle” sprouts), maybe green beans almondine – or pickled beets – this part is almost always from home grown, home preserved veggies!
Then hot rolls (home ground wheat, made from scratch rolls), butter, homemade preserves, Cranberry sauce or preserves (I make from store bought cranberries), olives (a family tradition).
Dessert (IF not full enough to pop by then!) – choice of pumpkin pie or sweet potato pie with whipped cream, deep dish apple pie with cheddar.
My mom used to figure the BEST part of the whole meal came long after dinner was over – and way on into evening – when she would sneak back to the kitchen and make turkey sandwiches with lettuce, mayo and slabs of turkey on bread! Yum!
I always liked to have homemade turkey soup simmering in the big canning kettle the next day – bones and all – along with tops of this and that from the preparations and the juices from roasting the big bird, any leftover gravy – all of which would get strained and the meat added back into the finished broth! That I would pack away in the freezer in empty cottage cheese sized containers. NEVER enough broth – I would use this for almost any soup base!