Last minute Thanksgiving ideas!

Here are some great links for good recipes.
Vegetarian Thanksgiving ideas.
More Thanksgiving Ideas
And, the root/squash recipe I'll be making for our family.
Harvest Vegetable Medley

Serving Size : 8

1 pound small brussels sprouts, trimmed
1 butternut squash -- halved, cut into chunks
1 head cauliflower -- separated into 2-inch florets
1 pound fingerling potatoes -- halved
4 medium leeks -- whites only, trimmed and quartered lengthwise
1/2 pound baby carrots -- trimmed
1/2 pound baby parsnips -- peeled and trimmed
24 cloves garlic -- peeled and halved
3 cloves garlic -- minced and divided
4 Tablespoons olive oil -- divided
1 tablespoon fresh sage -- chopped
24 whole sage leaves
1 Tablespoon chopped fresh rosemary
2 small red bell peppers -- quartered

Adjust oven rack to lowest position. Preheat oven to 450ºF. Bring saucepan of water to a boil. Add Brusseles sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.

Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 TBS olive oil, chopped sage, sage leaves, and rosemary in a large roasting pan. Season with salt and pepper, and spread into a single layer. Roast 25 minutes, tossing vegetables twice.

Add bell peppers, Brussels sprouts, minced garlic, and remaining 1 TBS oil. Roast 15 minutes more, or until vegetables are browned on edges and tender. Season with salt and pepper and serve over Chestnut-and-Apple Stuffing. Vegetarian Times Nov./Dec. 2007

Next year when I host, I'll most likely make this:

Chestnut and Apple Stuffing

Serving Size : 12

10 slices whole wheat bread -- cubed
10 slices hearty white bread -- cubed
1 14 oz tube soy "sausage" -- crumbled
1 Tablespoon olive oil
1 large white onion -- chopped
5 ribs celery -- sliced (1 1/2 cups)
4 cloves garlic -- minced
2 tart apples -- peeled and diced
1 cup peeled and ready to eat roasted shestnuts -- halved
1/4 cup chopped fresh sage
1 1/2 cups no-chicken broth

Preheat oven to 325ºF. Spread bread cubes in roasting pan, and bake 10 to 15 minutes, or until toasted.

Coat nonstick skillet with cooking spray and heat over medium-high heat. Add soy sausage, and cook 5 minutes, or until browned. Toss sausage with bread cubes in bowl.

Heat oil in same skillet over medium heat. Add onion, celery, and garlic, and saute 1 minute. Reduce heat to low, cover, and cook 7 minutes more. Stir in apples, chestnuts, and sage. Cover, and cook 5 minutes, or until apples are crisp-tender. Add to bread mixture. Stuffing can be prepared up to this point , sealed in a food storage bag, and refrigerated up to 2 days.

Increase oven heat to 350ºF. Coat 13 x 9 inch baking dish with cooking spray. Toss stuffing mixture with broth, and season with salt and pepper. Spoon into prepared baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 15 minutes more, or until top is browned and crisp.