My contributions to Thanksgiving this year:
The bread, just my standard baguette recipe;
the cheese plate (smoked mozzarella, sharp Cabot cheddar, cheddar with caramelized onions, olives and almonds and crackers, and my two favorite cheeses - 3-year gouda and Humboldt Fog);
a secondary turkey preparation, with strips of white and dark meat mixed with ground-up Spanish chorizo, olive oil, black garlic, parsley, and herbs, and then rolled up in the turkey skin, roasted, and sliced;
and the post-Thanksgiving soup, with strong turkey stock, carrots, celery, parsnips, parsley root, wild rice, and watercress.
Coming sometime this weekend, things with Buddha's hand:
Nevermind the atomic fireballs leftover from Halloween. Buddha's hand is a citron - little to no juice, mostly rind and pith. The stem-end starts out looking like a lemon before it all goes batshit:
The pith is very aromatic, a little like lemon, a little not.
So this is something you use for infusions and marmalades, basically. That's probably what I'll do. I have seen references to people sauteeing the fingers, which is ... interesting. I don't know how bitter that would be.