When we're hosting out-of-towners days before the big holiday dinner, I like to cook other things ahead of time, so that I'm not exhausted from entertaining before Thanksgiving even happens.
A day or two ahead of time, I'll throw together my favorite mushroom pate (recipe here).
I use crimini mushrooms, since otherwise, as my father-in-law likes to say, "this pate would cost $100 to make."
I also don’t use the truffle oil (but if you have it and want to use it, use it sparingly).
Note that this takes about 30 or 45 minutes to make, but everyone I know dies for it.
It's great on crackers or warm baguette and makes a lot. So, again, make it a day or two ahead of time, put it into smaller ramekins and then take one out for cocktail hour or to bring to a party.