I went to a dinner party last night and had these figs as a first course. They were delicious. This recipe uses Serrano ham. The folks who hosted the dinner party used Bayonne ham. I think you could also substitute prosciutto.
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I’ve been in the south for decades . Never heard of them!
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Well, you’re not “from” the South, my friend. Hahaha 
Maybe it’s a rural thing? Where everyone shows up with food for funerals? 
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True, I am not “from” the south, but I have lived in the south for probably longer (or almost) than you have been alive!
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And in fairness, at most of the funerals In attend, the food afterwards is more typically bagels and deli sandwiches. Ham and cheese is not on the menu!!
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Could you do something like a butternut squash and apple soup to be served in small sipping cups rather than bowls? Or a carrot-ginger bisque? There are tons of recipes depending on how much work you feel like doing. Of course those are carbs.
Or a cranberry relish? I don’t think you listed it. Again, lots of recipes - here’s one from my Thanksgiving recipe folder.
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We’ve been serving small bowls of butternut squash soup mid-afternoon as a light appetizer. The secret ingredient is curry powder which gives an interesting flavor but most people can’t identify what it is.
Saute a diced onion. Add cubed butternut squash and a peeled diced apple, minced clove or two of garlic, salt, 1 tsp sage, pepper, 1 tsp to 1 Tbl of curry powder. Cover with water or vegetable stock, simmer perhaps 20 minutes until butternut is soft so fork goes in easily, puree (easiest with a stick blender). Splash in some heavy cream and stir. Taste to see if it needs more salt. Sometimes I brighten the flavor with a splash of white wine vinegar.
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I can give you my foolproof corn pudding recipe. Or how about a noodle kugel?
Mmm the soups are a good idea. I could try one of those. When we used to do Thanksgiving with all the relatives soup was assigned to first my aunt, then her oldest daughter. And when we split the families up (as my generation got married and had kids we were just too many people) no one in my crew picked up the soup mantle.
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We have take this soup as a first course for Thanksgiving for at least four years now.
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I’d be happy to take either. The people who like corn pudding really like it. I’m just tired of cooking something that never QUITE seems to work (and annoyed because it DID work then something happened - I changed something, I got a new oven, no idea - but now it doesn’t work.) And I really like noodle kugel but have never made one - that might be fun to try. Really, whatever is easier to dig out and cut and paste, I’ll take it. Thank you!!
Can you wait until Wednesday? It will take me some time to dig up my easy recipes!
I think I might just make this for me. How does it freeze? This feels like something that would be nice to just have ready to defrost for nights when I don’t feel like doing something big for dinner.
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I’m in no hurry at all. Basically I need time to shop before Thanksgiving, so Wednesday is plenty early! 
Brussels sprouts: take 1lb bag of frozen brussels (I use TJ’s). Cut one end open and add 1tbs oil (I use canola) Squish the bag to distribute and empty on to sheet pan lined with parchment paper. Roast in preheated 450deg oven for 10 min. Remove pan, sprinkle with balsamic vinegar, return to oven for 5 more min. Done!
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Mmmmm. This sounds great - thank you! I’ll need to save it for some kind of girls night, as none of the husbands or kids will eat brussels sprouts, but I love them, so I’ll tuck this into the recipe file! Nice and easy!
@Marilyn those recipes look like they have some history! Made me smile when the response to the “2024 version” of apps and sides is to bring out old tried and true recipes!
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easy apple kugel from another thread
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This is one of my go-tos. Easier that it looks. I put it together the day before, then stick it in the oven a little before guests arrive. It always impresses the heck out of everyone. https://smittenkitchen.com/2015/12/feta-tapenade-tarte-soleil/
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