Plan ahead, and jot down a list of what you need, the prep time for each dish, and oven temps and times for each dish. (Wow, have I ever gotten myself in the weeds when I needed to put five dishes in the oven at different temps, and they didn’t all fit!)
Take stock of your pans and baking dishes, ahead of time. I once had to send my husband out on Thanksgiving morning to buy another roasting pan, which was no easy feat.
For four people, I’d just roast a turkey breast, rather than a whole bird. It’s hard to find a turkey under 12 lbs, and that’s quite a bit for four.
For stuffing, I just dry about 3/4 of a loaf of whole wheat bread in the oven (300 for 10-15 minutes, checking often), then hack it into little pieces. Sauté a diced onion and two stalks of celery, diced, in butter, until soft. Mix in baking dish with a little salt, some fresh ground pepper, about 1/2 tsp. of sage, and about a can of low-sodium chicken broth. Bake this at 350-400 for about 45 minutes.
I don’t like cranberry sauce, so I have a can of it for my husband, who requires it.
Deviled eggs are necessary appetizers. I use only mayo, salt and pepper in mine, because I loathe mustard, pickles, capers, and other oddities that some feel the need to add. (Do these the night before.)
I find sweet potatoes more trouble than they’re worth, as I hate peeling the things. If you’re motivated, peel, cut into 1" chunks, boil until slightly tender, drain. Dump into baking dish, dot with about half a stick of butter and about half a cup of brown sugar (light or dark, doesn’t matter). Bake at 350-400 about 45 minutes.
Macaroni and cheese is a must-have, because my Mom always made it. I also serve steamed broccoli and carrots, and sometimes Brussels sprouts with a little celery salt.
And pumpkin pie. I’m lazy, and use the frozen pie crust. But the canned pumpkin pie filling is vastly inferior, so use a can of pumpkin, and buy a little jar of pumpkin pie spice. (Or just buy a pumpkin pie – there’s not much difference, IMO.)