Thanksgiving: Ed Il Contorno?

If you live in the US and plan to celebrate Thanksgiving, you have already likely settled upon the main course, and if you haven't, might I suggest you check Roasting the Bird Around About for ideas?

What to serve with the bird, however -- what's known as contorno in Italian?

Lots of people go with sweet potatoes, and if you're among them I'd recommend Jack Seely's Baked Sweet Potatoes with Lime and Ginger. Another option, for regular potatoes, would be Stuart Borken's Crushed Yukon Gold Potatoes, a pleasant take on boiled potatoes that could well become a family favorite in the winter months. Neither of these is green (nor Italian). To remedy the latter complaint:

• Cauliflower With Bechamel Sauce, or Cavolfiore Colla Balsamella:
  A delightfully delicate combination.
• String Beans Genovese Style, or Fagiolini alla Genovese:
  These are quick to do, and if you don't have canned anchovies, a squirt of anchovy paste will be fine. The results are not at all fishy!
• Squash Venetian Style, or Zucca alla Veneta:
  A classic Venetian sweet-and-sour squash. Since it's served cool, you can make it ahead.
• Potato and Onion Torte, or Foquazza de Cipodda:
  Zesty, and will provide a nice contrast to turkey.
• Sausage and Cauliflower Casserole:
  Cauliflower is one of the princes of the winter vegetable market, and it combines beautifully with sausages to yield a tasty sausage and cauliflower casserole.
• Sicilian-Style Broccoli:
  This very traditional Sicilian broccoli dish can be either a side dish or a pasta sauce. In the past, when the poor could grow their broccoli, but had to buy the pasta, the greens predominated over the pasta when the recipe was used as a sauce. It's also a nice accompaniment to a roast or stew.
• Ravioli Nudi:
  These dumplings are made with the filling of spinach ravioli, without the pasta: They go beautifully with roasts, and will profit much from gravy.