Thanksgiving Charcuterie and Hors D'oeuvres Buffet: "Deviled Eggs" Potato, Goat Cheese Mousse, Bacon, Paprika; Thanksgiving Chicken Sausage, Pork and Veal Liver Terrines with Mushroom, Carrot, and Potato, and Pork Sausage on a Thanksgiving Chaud Froid Platter; Day After Thanksgiving Canape: Toasted White Bread, Herb Butter, Sliced Roast Turkey, Caramelized Onions, Cranberry Sauce, and Turkey Gravy Dust; Sweet Potato Tartlets Topped with Bruleed Marshmallow; and Curried Pumpkin Soup with Creme Fraiche and Fried Sage Leaves