As for the cooking proper, I think I'm going to do a wet-to-dry roast, and then glaze with a balsamic vinegar/pomegranate-apple cider/rosemary reduction.
Stuffing - will be my usual. Croutons (GF of course), mire poix, slivered almonds, sharp apples, butter, broth, lots of sage.
Sides - Alton Brown's squash/potato dumplings (with appropriate GF flour substitute, of course), and perhaps a batch of wilted greens. Cranberry jelly and either corn bread or buttermilk biscuits.
Dessert - Dunno yet. Maybe apple pie.