Link to your specific salad spinner @lookingforward ? Two of my kids have a spinner on their Christmas list (yes, they are often practical!)
Green bean casserole wasn’t a staple of Thanksgiving dinner when I was growing up (my parents were Croatian immigrants and never heard of it). It was part of my husband’s Thanksgiving. We went to his family for Thanksgiving for many years and my kids grew fond of green bean casserole, so it’s now one of the dishes that everyone wants. (I can take it or leave it.) I make it from scratch–I use fresh green beans and make my own fried onioins (it’s easy to do ahead of time). Also, I don’t use canned mushroom soup. (I come from a long line of peasants who always made soup so using canned soup for anything isn’t my thing.) Basically, instead of using canned soup in the casserole, you make a cream sauce and baby bella mushrooms. I also substitute arrowroot for corn starch because arrowroot is gluten free and grain free–I have several guests who have gluten sensitivities. Here’s the recipe:
https://www.crunchycreamysweet.com/green-bean-casserole-from-scratch/
For cooked spinach?
Re: Dips. Of course, but you just avoid those types. 
Plenty of low carb options.
I got the small size. Easier to store and plenty big enough.
https://www.williams-sonoma.com/products/oxo-salad-spinner/?catalogId=66&sku=325795&cm_ven=PLA&cm_cat=Google&cm_pla=Cooks%27%20Tools%20%3E%20Strainers%20%26%20Salad%20Spinners&cm_ite=325795&gclid=Cj0KCQiAq97uBRCwARIsADTziybrTO4W_0Cf2ITKjynP2bR_QaDGSHKq4g4L9p5hKceuTSfoKcoXxCEaAo0NEALw_wcB
Has anyone cooked a turkey sous vide? My family is not big on turkey except for the dark meat, of which there is never enough. Before giving up on turkey and opting for ducks (which we love) I thought I’d try cooking the turkey sous vide. The recipes I am seeing are all over the place, from cooking the turkey whole to cooking the dark and white meat separately for different time periods. Has anyone tried this? If so, what was the good and the bad?
@abasket - here is the “gold standard” of salad spinners:
https://www.amazon.com/OXO-Good-Grips-Salad-Spinner/dp/B00004OCKR
I have the big one. Works great!!!
Small Thanksgiving here – husband and I, my mother, and older son. He offered to make a mushroom Parmesan risotto during his visit, and I think it might add a really nice note to our turkey dinner.
@BunsenBurner I literally went and put that one my wish list for later a bit ago! Great reviews! Is it not obnoxiously big??
Same one I linked. It’s so pretty, lol.
Small is large enough for two people, at least. Or you could run 2 batches. It’s so easy.
I could have been OK with the small one, but the big one is not that huge. For a 2-person household, I recommend the smaller one.
We always have a broccoli salad with fresh broccoli florets, bacon, raisins, green onions, and peanuts. Dressing is just mayonnaise, sugar, white vinegar. I usually eat the leftover (if there is any) for dinner after everyone is gone or for lunch the next day.
We have the large one. Wash and spin lots of lettuce. Dry for a bit on towels. wrap in paper towels and put in a zip lock. Lettuce lasts for many days. I think this was on Buzzfeed a long time ago. I must have been bored that day. I have had a salad spinner since 1979!
Thanksgiving is not my holiday, however, as the token immigrant in the family, the ‘joy’ of hosting inevitably falls to me!
This year we have a celiac, a vegan, a vegetarian, two Kosher, a dairy intolerant (does that have name?) a pescatarian (can’t even spell it!), a non-red meat eater and DH&me!
Menu
Two Types of Butternut squash (easy - I add cream to one/ w/out)
Turkey
Prime Rib
Yorkshire pudding
roasted parsnips
Carrots & peas
Roast potatoes
Cranberry
Roasted and stuffed butternut squahs (for vegas/vegetarians)
Regular & Cornbread stuffing (gluten free)
Gravy
Pecan & Pumpkin Pies
Vegan Milk Bar Pie
Washed down with plenty of non-vegan / non-kosher / gluten free wine!
No hors d’oeuvres, snacks etc
^^^ Yikes, that’s a lot of food restrictions to track! We have celiac, food allergies, and pre-diabetes to balance here. Your menu sounds delicious!
Not to complain because I do feel for those with sensitivities/allergies, but it is hard to host when you have guests with so many different issues. In our mixed families, we have a gluten intolerance, a meat allergy, an egg allergy, and a dairy allergy/intolerance(?) plus two vegetarians and a vegan. I love to cook, but when we host the family, it’s very difficult to find things that will satisfy all.
@HouseChatte OMG, I forgot the ‘most important’ dietary restriction! DH is diabetic! That means the immigrant is the only one who can eat a traditional TG feast without restrictions!
Luckily no one in our family suffers from food allergies or has a restricted diet. My D usually eats healthier foods than what we serve, but she loves her granny’s mashed potatoes so D manages to splurge a little on holiday dinners. The rest of us eat too much!
Another request for the @scout59 spinach dish.
Thanks
When I’ve entertained folks with allergies, I just pick a few side dishes anyone can enjoy. A vegetarian can eat a vegan dish. An omnivore can eat vegan sides.
We quit dolling up sweet potatoes more than a decade ago. Love them plain, just a smidge of salt or lemon pepper. If needed, I’d serve it alongside a cinnamon & olive oil topping. Or something. I don’t think I’d make it several ways.
Every so often, I get one of the Thanksgiving recipe mags for vegan and vegetarian. So many good ideas, suitable for all. Or so much online.
Vegan or vegetarian doesn’t mean unpalatable to others.
Candied sweet potatoes and mashed whites. Yep. And green bean casserole. And canned cranberry relish. Mashed buttered turnips and carrots.
No one can accuse us of being fancy! LOL.
I am going to make a brussel sprout salad though which will be different for us this year. I think they will like it.