Orange Cranberry Sauce
This is easy - just don't let it burn. Can be made a couple days ahead, too, then just tucked in the fridge.
12 oz bag of whole fresh, or frozen cranberries (I rinse and get twigs/leaves out)
frozen orange juice concentrate - 2 heaping tablespoons
1/3 cup sugar (I use organic cane sugar - doesn't matter)
1/3 cup water
In medium to large covered saucepan, bring all to a foaming boil over medium heat. Swirl pan occaisionally to stir. Once it's really foamy, remove cover and turn heat off. Will thicken as it cools. (Great over pork, too!) Makes 4-5 good servings. I make double, and eat with leftovers.
I've been 'doing' Thanksgiving for a few years, no one else wanted the responsibility of that much cooking. . . take it easy, make easy stuff, ask others to bring something: rolls, squash, dessert, anything to help you. I agree with previous posters, make ahead anything you can, warm up using crockpot and microwave, keep the bird in the oven alone.
It helps me to map out, timeline wise what/where I need to be. (I get distracted by conversation, wine, shiny things, etc.)
Set table day or two before. Have all serving platters out, clean and with little stickies in them saying "soup" or whatever as well as the serving utensil. (You won't have to do a last minute scramble for a spoon.)
Best of luck!!