Need dinner ideas for Sunday before Thanksgiving!

OK, here's what I decided. I'm going to do a mashup of the recipe Bevi suggested http://cooking.nytimes.com/recipes/1016135-rishia-zimmerns-chicken-with-shallots with my chicken breasts with artichoke hearts and mushrooms. https://food52.com/recipes/11135-roast-chicken-breasts-with-mushrooms-and-artichoke-hearts Also a kale and brussels sprouts salad https://food52.com/recipes/27220-kale-cabbage-and-brussels-sprout-chopped-salad with delicate squash (if I can find it) https://food52.com/recipes/7840-crispy-delicata-rings-with-currant-fennel-and-apple-relish and Alice Medrich's apple crisp for dessert (I've made it this week and it's fabulous!) https://food52.com/recipes/32068-bea-s-no-peel-apple-crisp

Thanks everyone! XO

How about a tagine of lamb served over roasted spaghetti squash with a side of carrot salad. There are a couple good recipes her for lamb meatballs...this is one of my "go to" meals now that many in my family are low carb.

Barb, I love this recipe: http://cooking.nytimes.com/recipes/1016135-rishia-zimmerns-chicken-with-shallots

It is simple, easy, delicious, low carb (except for 2 TBLs. of flour), and it cooks itself. You don't really need to cook a carb with it, although quinoa would be divine to soak up the sauce, and it goes really well with additionally roasted vegetables and a salad.

I think poultry is fine to do, especially if it is not roasted. Maybe do a braise or stew, as ChefJune suggests, such as her Chicken in Red Wine Vinegar Sauce (https://food52.com/recipes/11458-chicken-in-red-wine-vinegar-sauce) with some roasted vegetables on the side? If you decide to do beef, I would consider Amanda's vegetable-rich Pot-au-Feu (https://food52.com/recipes/21488-pot-au-feu) with that divine mustard vinaigrette. Let us know what you decide! : )

Melissa Clark's sweet and spicy chicken with dates from nytimes... http://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken you can make it ahead and poultry twice a week is no problem!

Have you considered a lamb roast with a yogurt sauce accompaniment? Maybe a lovely side of quinoa with your roasted veggies.

I would probably do a lovely roast beef with lots of seasonal roasted root vegetables and a shaved brussel sprout or kale salad.

I've also really been into beef stew lately. I use butternut squash instead of potatoes, I have been using Marcellas tomato sauce instead of canned tomatoes (because I made gallons of it over the summer and froze it). I stir a concoction of dijon mustard, Worcestershire and hoisin in and everyone comments on the depth of flavor, but they can't put their finger on it. I serve it over mashed cauliflower.

Instead of Boeuf Bourg, how about it's sister, Coq au Vin? or a Navarin of Lamb? Not sure where you're located, but here in New York it's COOOLD, and stews are (for me, anyway) the order of business.

Too many restrictions! Decide which are essential and which are nice to have. Minimally, no pork or shellfish. Avoid fish (too fussy, last minute). That leaves you yes beef, yes lamb, yes even chicken...as long as you make it differently from how their turkey will be. If turkey will be simple roast, then do a chicken curry or tagine or Thai style chicken soup as main dish. Beef or lamb, braised or roasted are easy & tasty.

Excuse my I phone, latkes are last minute and fennel and red onion relish.

Filet of beef is easy and festive, with Falltoush, a a variation on Fattoush made with Roasted Delicata Squash and Roasted Brussels Sprouts, maybe celery root and parsnip latkes. The latkes would be last inure, though. Maybe a fennel and red onion rush.:$