Here are some Thanksgiving menu ideas from Countryliving. You can find more ideas and all the recipes here: www.countryliving/thanksgiving-menus/
The retro menu:
Herb and citrus butter roasted turkey
Maple meringue sweet potato casserole
Green bean casserole with fried shallots
Rosemary-port cranberry sauce
Chocolate brown sugar butter cake with spiced pumpkin frosting
Salted caramel peanut butter fudge pie
The traditional family menu:
Cheese plate with nuts and dried fruits
Rosemary-sage roast turkey
Cornbread and apple dressing
Fresh green bean casserole
Glazed pearl onions and shallots
Cinnamon and vanilla fruit compote
Assorted pies and cakes
Coffee and chocolates
The Southern menu:
Collard and Brussels-sprout salad
Sage-butter roasted turkey
Skillet green beans
Roasted sweet potatoes and carrots
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will become like a cake.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.