Whether Thanksgiving is a potluck this year or you’re doing it all yourself, here’s a bounty of recipes to choose from for accompaniments to Bacon, Apple and Sage Turkey and Chai Pumpkin Pie, featured in the October/November 2009 issue of Cooking Club magazine.

Appetizers
Glazed Pecans 
Hot Spinach, Artichoke and Crabmeat Dip 
Orange-Fennel Marinated Olives 
Stilton-Cheddar Crackers 
Warm Cheese with Nuts 

Breads/Rolls
Chive Rolls
Old-Fashioned Buttermilk Dinner Rolls 
Rosemary-Sage Biscuits 
Sweet Potato-Cornmeal Scones

Cranberry Sauce/Relish
Cranberry-Peach Relish 
Cranberry-Port Relish 
Cranberry Relish

Salads
Dried Cranberry-Orange Salad with Cranberry Dressing 
Pear Salad with Bacon Vinaigrette
Wild Rice Salad with Green Beans and Toasted Pecans 

Stuffing/Dressing
Apple and Sausage Dressing 
Bacon-Cornbread Stuffing 
Sausage-Mushroom-Sage Dressing 

Sweet Potatoes
Mashed Sweet Potatoes with Caramelized Onion and Pancetta 
Southern-Glazed Sweet Potatoes  
Sweet Potatoes with Cranberry-Walnut Sauce 

Mashed Potatoes
Asiago Smashed Potatoes 
Buttermilk-Parsley Mashed Potatoes with Bacon 
Crispy Onion-Topped Mashed Potatoes 
Make-Ahead Buttermilk-Chive Mashed Potatoes 

Vegetable Side Dishes
Green Beans with Shallot Butter 
Lemon-Garlic Vegetables 
Maple-Braised Baby Carrots