for some of my summer sandwiches that had an asian twist, i would offer a small side of asian/fusion slaws (i would change it up). one of them had pineapple and chopped macadamia nuts. one was a shraded green papaya salad. both very popular.
between thanksgiving and Christmas, thanksgiving has been "my" holiday. my dressing/stuffing has been a staple. it includes sausage, dried apricot, dried currants, dried cherries, fresh diced apples... with a little apricot or cherry brandy thrown in. This is something i also used to put on my restaurant's thanksgiving menu..... i always had to make extra.