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@julea
I'm with you - all my friends know that I'll be bringing the "shape of the can" - it has become a minor competition to see who can dump the cranberry sauce out in perfect "can" shape. However, my favorite part is the other thing no one else I know likes but me - mincemeat pie.

This is an age old debate. Most of us weren't introduced to brussels sprouts as kids, and only discovered them in our adult lives. Last year, there was a host of recipes posted, and I made one that was pan-roasted with garlic and balsamic vinegar that barely made it around the table once, they were so popular. I will probably do the same thing this year - though I'll double the recipe! Hmm, bacon, now that's a thought....

I've got one more...Cranberry Apple Crisp. My sister serves it during dinner. We like it as a dessert, heated with vanilla ice cream on top. But either way it's served, it's very good. This is the original recipe.
Source: Southern Living

Cranberry Apple Crisp

3 cups peeled sliced Granny Smith apples
2 cups fresh cranberries
2 Tbsps all purpose flour
1 cup sugar
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3 packets Instant Oatmeal With Cinnamon
3/4 cup chopped nuts
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 cup butter, melted

Put apples, cranberries and 2 Tablespoons flour in a large bowl. Toss. Add 1 cup of sugar and toss. Place in a 2 qt casserole.

Mix oatmeal packets, 1/2 cup flour, brown sugar and nuts together. Add the melted butter & blend in. Pour over fruit mixture and bake at 350 degrees for 45 minutes. Serve warm. Garnish with extra nuts and cranberries if desired.

My note: I've changed the recipe over the years and cut back a bit on the 1 cup of sugar. Also, for the topping I use 1 packet of the Instant Oatmeal With Cinnamon plus 3/4 cup flour & 1/4 cup white sugar. I then add this mixture to the 3/4 cup nuts, 1/2 cup brown sugar, 1/2 cup flour and 1/2 cup butter. It's just a little less sweet all around. Both versions are delicious, we think :)

We have had Cranberry Ice (sorbet) since I was a little kid. Served in little glass cups that we pre-portion and put in the freezer, and served right with dinner. Fresh, light, cleansing, and kids looooove having a "dessert" with dinner.

I've been doing this one for a couple of years:

2 Bosc Pears, peeled, cored and quartered
1 Cup strong brewed coffee

1 Bag fresh (or frozen) cranberries
1/3 Cup sugar (or to taste)
1 Cup water
Pinch of kosher salt

Poach pears in brewed (or instant) coffee for about 45 minutes. Drain and cut in desired sized pieces.

Cook cranberries according to general package instructions. After cranberries have started to pop, set aside and add chopped pears.
You can also add dry roasted, chopped nuts at this point.
Place in fridge to set until serving.

Sounds light and refreshing-
From the Ocean Spray site-

CRIMSON SLAW

INGREDIENTS:

1/2 head red cabbage, shredded
1/2 red onion, thinly sliced
3 green onions, white and green parts, sliced
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1/4 teaspoon ground mustard
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries

DIRECTIONS:

Mix together cabbage and red and green onions in large mixing bowl. Whisk oil, vinegar, sugar, mustard, salt, pepper and cumin together in a small bowl.

Pour over cabbage mixture; add dried cranberries, mix thoroughly. Marinate in refrigerator for 1 hour. May be made up to 6 hours in advance.

Makes 6 servings.

My own favorite thing about Thanksgiving is seeing most of the people that I love. As the oldest sister of a family of eight children, it is the one day of the year that almost all of us are together, along with assorted friends and satellite family. We always eat at my youngest sister's house and last year there were forty-eight people there. There was a roast turkey, a deep-fried turkey, a whole ham, and a whole huge brisket, along with side dishes too numerous to mention. My personal favorite(s): GRAVY - made by me, and a strange creamed corn casserole that is very sweet and was actually my grandmother's original recipe. Oh yeah, I almost forget the praline pecan cheesecake. That's not too bad to end a huge meal with. Then we all play "Guitar Hero" after consuming immoderate amounts of wine and beer. Great! My favorite day of the year. PlanetChaos, the dog fart reminder is hilarious. Thanks for making me laugh on a Monday morning.

Carrot and Cranberry Salad with Fresh Ginger Dressing
Bon Appétit  | November 2009

7 large green onions
1/2 cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
1/2 cup sweetened dried cranberries

Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.

Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

http://www.epicurious.com/recipes/food/views/Carrot-and-Cranberry-Salad-with-Fresh-Ginger-Dressing-355786?mbid=rss_epinr

I'm a roaster, too--olive oil, salt, and pepper only, 400 degrees until they have some seriously brown and crispy spots--it's the easiest and yummiest way!

Julia Child's Brussel sprouts in cream - to die for!! My family loves this.

As people have mentioned, lasagne is incredibly versatile. It's a good way to clean out the fridge.

A few suggestions for fillings: butternut squash, spinach pureed with bechamel, mushrooms, roasted summer vegetables (zucchini, eggplant, bell peppers), sundried tomato... In the spring, a pea or fava bean puree would be great too!

Creative left-overs--- A pizza crust, thin sliced turkey, cranberry sauce, peas, small slices of sweet potatoes, maybe a little bit of ham chunks and mozzarella cheese all over the top. - Bake and enjoy! Dave

My family's meal is quite versatile; we always have more than one meat. For those not fond of turkey, we may do a ham and have even included barbecued ribs!