Though real Thanksgiving is in October (I would lose my Canadian citizenship if I didn't point this out), the event is pretty much the same.
What preparation do you do the day before?
I do a bunch of prep in the week leading up to the dinner. This year I am making all of my pastry the week before and then making my pies and tarts (pumpkin, tarte au citron, pecan and flourless chocolate) a few days ahead. The day before, I will be prepping my vegetables (blanching my green beans, chopping onions, etc), making casseroles that can be reheated, making mushroom gravy, nut loaf and savory bread pudding (I have vegetarians attending).
Do you prepare any sides or pieces of meals in advance?
Yes. See above.
What time do you recommend serving the meal?
Usually we do Thanksmas on a Saturday so the guest arrive around 7ish and we are into the meal by 8ish. This year will be a Sunday so we are starting earlier at around 4ish as people have to work the next day.
What time should guests arrive, so they're not sitting around watching you cook?
I like guests to show up about an hour to an hour and half before the meal. We have cocktails or champagne and appetizers for everyone. I spend most of that time in the kitchen finishing the meal while my wife entertains. I am not one to fuss about people showing up on time. I make sure there is at least an hour before eating so late arrivals are not "late".
How do you serve the meal - does everything go on the table at once, do you set up a side table with a buffet, or do you serve courses?
When the numbers are small enough (five to 10) I have plates ferried into the table from the kitchen. When the numbers are 10 and up, I do the buffet. There are no courses other then meal and dessert. Appetizers, if any, are served off platters as people mingle and not at the table.
If you serve your meal in courses, what's the order?
In a buffet style, the buffet is cleared and then set up with the desserts. If we are all sitting, I will take orders and serve after clearing the meal dishes.