Thanksgiving and Christmas are synonymous with turkey and stuffing. However, there are other elements.
Holiday dinners often consist of seasonal dishes - earthy root vegetables (often caramelized) turkey, roast chicken, honey ham and buttery mashed potaotes, creamy soups and sauces or cranberry sauces.
But often salmon, smoked sausage, vegetarian turkey with mushroom gravy or sometimes richer lamb and duck show up at the table.
Below are a broad selection of those wines I think pair best with these dishes: Rieslings, Viogniers, Gewurztraminers, Rhone white blends and other ripe aromatic whites. Also Pinot Noir, elegant earthy reds and bubbles be they white or rose are all suitable...

Quick hint: Balance is the key for simple food/wine pairing. Think about the weight and richness of your food and choose a wine you think will have similar weight and richness.
Turkey is great with whites, lamb is better suited to Pinot Noir or savoury reds.