Nothing easier than green beans. Steam for 6-10 minutes depending on the size and weight and how crisp or tender you want them. They don't have to be piping hot, keep well, and rewarm well.

If you want really different, there's always something like bok choy. Not your usual T-day cabbage. :) That also gets steamed for about 6 minutes, or until tender and yielding to the point of a knife. It should be hot or cold, however. It's pretty meh when tepid.

Speaking of cabbage, a friend of mine cuts a white cabbage into squares and makes it like your basic Russian style stuffed cabbage, but without the stuff (i.e., not rolled around a filling). The sweet and sourness would go well with traditional turkey dinner, I think.

I made a version of this recipe by Canarybird last year. I changed it into a casserole so it would travel well. It was really good.

You could also go with the dark green leafies, but that's not "different": Steamed spinach, kale, chard, collards, arugula... Take your pick or make a combination. Add seasoning or a light sauce. Or make it into a casserole or souffle. Or roll it up in puff pastry, bake and slice.

Or go really really simple: Make a green salad with mixed baby lettuces (the kind that comes in a bag already bite size), chopped bell peppers, grape tomatoes, thin slices of baby carrots, baby radishes, and small scallions (if they're big, slice in half lenthwise). Or anything else that's fresh in the market. You can cut green beans into it, corn kernals, diced avocado. The important part is that whatever is in it should be yielding to the tooth. I.e., no raw broccoli. :) Make a vinaigrette with some herbs and spices (try ginger!), or use a bottle that everyone will like. You can cut the vegetables the day before. Just seal them well each in its own zipper bag or tiny container so the flavors don't get muddy rubbing up on each other.

A gratin of endives could be nice.

I like creamed spinach. It is a luxurious dish that reminds me of steakhouses and expense account dinners.

Here is the most step by step process I've found, by the (slightly irritating, in this article) "Pioneer Woman".

After cooking the spinach, I would put it in a colander and press out the excess water, before adding it to the sauce.

I would, just before serving, stir in some toasted slivered almonds and some crispy lardons or crumbled bacon.

If you have Amaretto, add in a little bit (test in a small bowl of the creamed spinach to see how much, I do it by taste not measure).

Serious Eats has a recipe too, if you want a shorter, more to-the-point read.

I think oven roasted veg would be the way to go because you can prep it ahead of time and let the oven do the work.

I recommend rapini with Parmesan.

Asparagus! It's not currently in season so chances are people are not overdosed as they are in the spring, but it's still available.
simply wash and peel any larger stalks, lay in a layer on a baking sheet, drizzle with olive oil ( or dot with butter) sprinkle very lightly with garlic powder...or not...add some seas alt and roast in the oven at 375 until tender. serve sprinkled with fresh lemon juice.
Or if your oven is busy you can pile the asparagus into a glass loaf pan add about 2 T. water, cover with micro safe wrap and cook until tender but not over cooked....add butter and lemon and salt.
On thanksgiving I prefer a vegertable that is not sauced....as so many other things are.

Spinach Madeleine is a kicked up version of creamed spinach. Best made the day before and then baked prior to serving.

The original roll of jalapeno cheese is no longer available, but Jalapeno Velveeta (yes, processed cheese) is the perfect substitute.

I sub fresh celery and garlic for the flavored salts and use 1/2 & 1/2 instead of evaporated milk.

Spinach Madeleine

Ready for the fridge...

I would do a kale salad with dried cranberries, maybe clementines and nuts, too. Kale can be dressed earlier in the day as it does not get slimy and it gives a raw dish to the meal as well.

I was thinking of kale also, in a Tuscan Kale salad. Nice to have something that does not have to be hot.

One of my favorite easy greens is Barely Wilted Baby Spinach Salad. I put the dry spinach in a bowl, put a generous amt of good olive oil (1/8 - 1/4 c depending on size of salad) in a saute pan and saute with generous amount of fresh chopped or minced garlic (to taste 3-4 cloves). Saute on low, so as not to brown it, until cooked and tender 2-3 min. While hot, pour oil and garlic over spinach, tossing as you pour. When spinach is glossy, but not too wet with oil, toss well while sprinkling balsamic vinegar over all. Maybe a tablespoon or two. When well tossed, sprinkle with salt and pepper, toss again. You can eat it just as it is, or add dried cranberries, toasted pine nuts, etc.

It's fun to make when you have guests because you can have someone toss while you pour; it's easy but delicious and healthy.

Cindy, the spinach sounds really good. What do you think if I sub the Velveeta with cheddar and chipoltele? I am done shopping and don't want to face the crowd at the store.

Spinach madeleine is heavenly. One relative always used to bring it for thanksgiving, but it's very rich, very "saucey". I find it too rich to serve at a meal that includes gravy and stuffing, mashed potatoes and some form of sweet potatoes.
I love it with a simple meal like grilled chicken or even grilled steak.
I am sure it would be even better with chedder and some chipotle....and perhaps less "goopy".

Peppi, after Kraft discontinued the roll cheese I experimented with cheddar, then pepper jack w/jalapenos, along with fresh jalapeno. Neither offered the same consistency. Thought about adding a little cream cheese, but never did. When I tried the Velveeta I thought it was fairly similar to the original. That said, give it a shot. You may be happy with the result.

Linda, I no longer make stuffing or potatoes and gravy. I also only make SM once or twice a year. Mine has never been "goopy". Maybe that's because I use spinach squeezed dry.

I'm with Linda. Please spare my vegetables the cheese and the cream. What's wrong with plain steamed or roasted vegetables?

Linnea (OP) will know the tastes of her family. I'm just talking about my own tastes, here. :)

Nothing wrong with plain steamed or roasted ... that's what we have the rest of the year. For turkey day we skip the over-the-top carb loaded stuffing, mashed potatoes and dinner rolls. To each their own. It IS a holiday.

Agreed! It's a holiday! I'd rather eat good vegetables, without much embellishment, than all those heavy rich starches, so for me it's a sad holiday without them. :( I'm not talking "oughtas" but "druthers".

I'll be making simple sauteed green beans w/ butter & fresh basil. I use frozen whole organic green beans from Trader Joe's & saute in a generous amount of lightly browned butter until mostly done, then toss w/ a couple of Tbs of minced fresh basil, salt & pepper to taste, cover & steam for a few minutes until cooked through. I made this for my mom's birthday party in Aug. & everybody loved it.

Carol, we’ve been making something similar to that a lot recently. But we squeeze
a couple of cloves of garlic in a garlic press in, a few minutes before the
end. It’s just about the only way we eat green beans now.

John, I agree with you about the creamed spinach, I love it.

If the OP's family would prefer something more simple, then I'd go with the roasted asparagus, it's something a bit different than the usual vegetables this time of year, I associate asparagus with spring normally.

Annie

Fresh green beans almondine, steamed. French slice them if you like. Season with salt, pepper, melted butter and toasted almond slices.

Last Thanksgiving we had these brussels sprouts with pancetta (they just used bacon) and they were the most popular dish on the table:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprouts-with-pancetta-recipe.html

The creamed spinach sounds amazing. I love spinach. I will try that for just my husband and myself, kids don't like cooked spinach. Roasted asparagus is what my son's fiancee made for us when she cooked us dinner not long ago. Green beans or brussels sprouts is where I 'm leaning now.

Funny, I just saw chopped pancetta for sale in Trader Joe's yesterday. I wondered, "What would I use that for?"