Thanksgiving ideas?

And for dessert! Work is always a nuthouse around this time so I usually go very simple. This year I'm doing individual caramel apple galettes, but in the past I've done things such as black-bottom butterscotch pots de creme, no-bake ricotta cheesecakes with amaretti crust and fall fruits, malted shortcakes with stewed cherries and soft whipped cream, pear-walnut tarte tatin, sachertorte, apricot-pistachio tart, warm gianduja souffle cakes with ice cream, olive oil-lemon cake with wine poached pears and crème fraîche, pumpkin whoopie pies, banana-caramel-hazelnut brioche bread puddings, etc. While I prefer something that can be made ahead, these days, if you have the time an inclination, a plated dessert for a special occasion is sure to make an impact. Leave em with a memory...that's a goal of mine.

This polenta dish is marvelous: https://food52.com/recipes/1507-polenta-sausage-apple-stuffing
as is this nutty wild and brown rice dish: https://food52.com/recipes/1875-toni-s-nutted-wild-rice
This pork tenderloin's rosemary + mustard evokes fall: https://food52.com/recipes/20939-honey-mustard-pork-tenderloin (I replace the honey with just a touch of maple syrup; after simmering marinade with some chicken stock while the pork is in the oven, I stir that into the pan drippings with the juice of a lemon to make a pan sauce.)
Turkey saltimbocca is non-traditional but right there in the "fall" category with its sage and prosciutto: https://food52.com/recipes/31943-turkey-saltimbocca
Dried cherries + cranberries + bay leaf = a quirky condiment to balance a rich Thanksgiving meal: https://food52.com/recipes/24974-breakthrough-cranberry-sauce-bay-leaves-optional-but-recommended
Hope this helps. And please, do tell us what you end up making. I'm dying to know!
;o)

This recipe is fantastic. It's hard to find rose petal harissa, but it think it's just as good with regular harissa paste. http://www.pdxmonthly.com/articles/2013/11/1/recipe-harissa-stewed-butternut-squash-november-2013

How about a polenta, perhaps made with roasted chestnuts? Then go with herbs that work with the polenta used with either a roasted seasonally available fresh fish or perhaps a pork roast. One side might be a combination of bitter greens that are sautéed and have a little pepper and either lemon or orange with them. Then cheese and nuts. Then a grand dessert.

If you give us an idea of what you /your guests would like to eat that day, it would make suggestions a whole lot easier.
This salad is a favorite at our house: https://food52.com/recipes/24307-warm-red-cabbage-with-gorgonzola-and-bacon

Sounds like you need our New Classic menu: https://food52.com/blog/14593-the-thanksgiving-menu-for-the-modern-person-whole-turkey-not-required

If this one doesn't appeal, here are five others: https://food52.com/blog/14669-6-thanksgiving-menus-for-every-whim-and-need

Let us know if you need more help!