Well, Thanksgiving Day's Great Event was a tremendous success!
I started off making a spinach soup of my own design. It came out most excellent, except you really have to add a lot of salt to taste, since there is so much milk in it. I used maybe almost a half-gallon of milk. It really does take a lot to get it right, although it's partly about how thin you really want it to be. I like my soups relatively thick. (Spinach soup also gives you the ugliest front teeth ever, but culinary awesomeness has its price.)
I also made stuffing to go with our meal, which I made with ground pork instead of actual sausage. The difference was palpable. Instead of the taste of sausage overwhelming the rest of the mixture, the ground pork instead leant a milder flavor, which allowed the spices that I added to actually complement the whole dish. The result was a very mild and homogenous meaty flavor, helped by the fact that I cooked the chicken giblets in with the pork.