Turkey - roasted, with filling.  No brining, marinades, deep-frying, braising, deboning, turning into a turducken, or other fancinesses.
Filling - so called, because it is.  Where scribe comes from, we don't call it "stuffing" (chairs have stuffing) or "dressing" (It's cold outside, and we're already dressed.).  It's a secret derivation from a regional recipe all have memorized and is made from scratch.  No boxes or bags here.  It starts with bacon, though, and it's based on torn bread, not rice, cornbread, wild rice, or any of the other strangenesses.  The big debate is often over whether to include the turkey's liver and heart or not.  I'm almost always in favor.
Sweet potatoes - from the can, with carefully-caramelized sugar (start with a pile of granulated sugar in a frying pan over medium heat.  Melt and carmelize, but avoid igniting it.) as the base for an orange sauce (real oranges used), but never marshmallows.  The big option here:  raisins or no?
Mashed potatoes - real potatoes, mashed with butter and milk and a little pepper
Green salad - usually iceberg and bitter fall lettuces and plain oil and vinegar
Cranberry sauce - carefully extracted from the can so as to preserve the ridges the can leaves and presented upright, so all can admire the can-opener's skill.
Turkey gravy - made with real roux, pan drippings and broth from cooking the turkey neck.
Vegetables.  Here's where the debate can begin.  Sometimes it's green beans.  Sometimes, brussels sprouts.  Sometimes corn.  Sometimes (too rarely for me) it's frozen lima beans.  Since the veggies are usually an afterthought, no one gets too agitated about the choice, and sometimes we have a couple.
Dessert - pumpkin pie, without whipped cream or similar goop, is a given.  Coconut custard pie, also a big hit, has been gaining in popularity in recent years.  Apple pie is often an afterthought, but nonetheless welcome.
Coffee.
Sometimes wine - usually a white.

no oysters in the stuffing? gad, what uncivilized part of the country do you live in?

white, granulated sugar on sweet potatoes? who taught you how to make candied yams? geez, everyone knows you use brown sugar, and top them off with marshmallows. by the way, a bit of food trivia: only sweet potatoes grown in louisiana can legally be called "yams". same tuber, different name. why? i haven't a clue.

you left out the ham. what kind of thanksgiving dinner would it be without va baked ham? oh, you're probably one of those that thinks the first thanksgiving was in plymouth, in 1621. not so my friend, it was at berkeley plantation, in 1619. why'd they wait so long? they were good virginians, they didn't want to be hasty.

i like the coconut custard pie idea. we usually have pecan, which i find beyond sweet. but, i think it's a federal law requiring cool whip on the pumpkin pie. i'll have to look into that.

aren't candied yams a vegetable? we usually have french-cut green beans & sweet corn, mixed. tastes a lot better than it sounds, really!

plus the assorted condiments.

the rule is, you can't start eating until everything's been passed around. as a result, plates have been known to end up with bite marks, given the fairly large number of assorted family & friends usually in attendance.

It helps to remind me to give thanks to my ancestors for making the long hard journey
to America, for a better life for me and my generation.  I knows I owes...