Thank you to recipe posters

[Anonymous]

I always host Thanksgiving, and made 2 new recipes last night that were both hits:

Replaced the Karo Syrup pecan pie with the NYT maple syrup/honey pecan pie and won't go back. It was delicious and people were raving about it. Just be sure to read the comments and use more pecans than suggested. https://cooking.nytimes.com/recipes/1022734-maple-honey-pecan-pie?unlocked_article_code=1.xU8.Aeac.lbXIP84mfNWh&smid=share-url

Also, the basic dressing/stuffing (outside the bird) recipe, with lots of butter, sourdough bread, onions, celery, and fresh parsley/sage/rosemary/thyme. Unbelievably good, only downside, none leftover. https://www.devourdinner.com/sourdough-stuffing/#recipe

Thank you to the DCUM contributors who took the time to share. I, and my guests, appreciated it!

[Anonymous]

I was inspired to make corn pudding sometime after the holiday feeling lapses (maybe a boring weekend in December) so thanks for the Jiffy updates!

[Anonymous]

I appreciate recipe sharers, too. DCUM home cooks have pointed me in the right direction many times!

[Anonymous]

Anonymous wrote:I always host Thanksgiving, and made 2 new recipes last night that were both hits:

Replaced the Karo Syrup pecan pie with the NYT maple syrup/honey pecan pie and won't go back. It was delicious and people were raving about it. Just be sure to read the comments and use more pecans than suggested. https://cooking.nytimes.com/recipes/1022734-maple-honey-pecan-pie?unlocked_article_code=1.xU8.Aeac.lbXIP84mfNWh&smid=share-url

Also, the basic dressing/stuffing (outside the bird) recipe, with lots of butter, sourdough bread, onions, celery, and fresh parsley/sage/rosemary/thyme. Unbelievably good, only downside, none leftover. https://www.devourdinner.com/sourdough-stuffing/#recipe

Thank you to the DCUM contributors who took the time to share. I, and my guests, appreciated it!

Did you use pure maple syrup?

Regular maple syrup such as Mrs. Butterworth is almost all corn syrup

[Anonymous]

Yes, I used real maple syrup - we don't have any other in our home.

[Anonymous]

Mrs Butterworth is not "maple syrup," no matter how they try to present the product.

[Anonymous]

Anonymous wrote:Mrs Butterworth is not "maple syrup," no matter how they try to present the product.

They don’t present it like that.

[Anonymous]

Anonymous wrote:I always host Thanksgiving, and made 2 new recipes last night that were both hits:

Replaced the Karo Syrup pecan pie with the NYT maple syrup/honey pecan pie and won't go back. It was delicious and people were raving about it. Just be sure to read the comments and use more pecans than suggested. https://cooking.nytimes.com/recipes/1022734-maple-honey-pecan-pie?unlocked_article_code=1.xU8.Aeac.lbXIP84mfNWh&smid=share-url

Also, the basic dressing/stuffing (outside the bird) recipe, with lots of butter, sourdough bread, onions, celery, and fresh parsley/sage/rosemary/thyme. Unbelievably good, only downside, none leftover. https://www.devourdinner.com/sourdough-stuffing/#recipe

Thank you to the DCUM contributors who took the time to share. I, and my guests, appreciated it!

Oh gosh OP, homemade stuffing was a major leveling up for my own thanksgiving! soooo good. Another hint for next year - it can be made in the slow cooker and kept hot in there, which makes logistics so much easier. https://www.thekitchn.com/how-to-make-stuffing-in-a-slow-cooker-225708