Just for fun: What does and does not belong at a Thanksgiving feast

[Anonymous]

Turkey
Gravy
Mashed potatoes
Baked mac and cheese
Dressing
Collard greens
Green beans
Homemade cranberry sauce
Deviled eggs
Pies: pumpkin and apple

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Not Thanksgiving: macaroni and cheese

Is the "macaroni and cheese on Thanksgiving" divide Black/White or Southern/other parts of the country?

My very white Midwestern in-laws serve it at every holiday. They have a special family recipe. It’s very good

My black relatives always serve Mac and cheese. Baked, cheddar, no breadcrumbs, and crispy on top.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Hard no on the macaroni and cheese. That does not belong. At all.

Must have: Stove top stuffing. In these low carb times, we don't eat stuffing for normal dinners ever. So the stuffing needs to be the best stuffing that ever existed: Stove Top.

Au contraire. I make the best stuffing, from scratch. No recipe, I just wing it. But I always use plenty of butter, wine, and fresh herbs.

Wine in stuffing? That's a new one. I'm always leery of other people's stuffing recipes there can be too many weird things lurking in there that don't belong: giblets, oysters, hard boiled eggs, olives, mushrooms etc. I like a simple basic stuffing so I make it myself so there are no unwelcome surprises.

[Anonymous]

no salad or appetizers

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Hard no on the macaroni and cheese. That does not belong. At all.

Must have: Stove top stuffing. In these low carb times, we don't eat stuffing for normal dinners ever. So the stuffing needs to be the best stuffing that ever existed: Stove Top.

Au contraire. I make the best stuffing, from scratch. No recipe, I just wing it. But I always use plenty of butter, wine, and fresh herbs.

Wine in stuffing? That's a new one. I'm always leery of other people's stuffing recipes there can be too many weird things lurking in there that don't belong: giblets, oysters, hard boiled eggs, olives, mushrooms etc. I like a simple basic stuffing so I make it myself so there are no unwelcome surprises.

Making stuffing with wine is pretty classic. I've bet you have it before and just didn't know it.

[Anonymous]

What doesn't belong: wild rice stuffing. So disappointing to see that on the table instead of bread stuffing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:In what parts of the country do people have creamed onions for Thanksgiving? I'm from Virginia, and have never heard of anyone eating this at Thanksgiving, or at anytime, for that matter.

Good question. I always assumed it was from New England, part and parcel with the oyster stuffing. But then someone said their grandma from Georgia made them and now I have no idea.

I'm from Massachusetts and never heard of let alone ate oyster stuffing or creamed onions growing up. Neither sounds appealing, but to each his own.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Hard no on the macaroni and cheese. That does not belong. At all.

Must have: Stove top stuffing. In these low carb times, we don't eat stuffing for normal dinners ever. So the stuffing needs to be the best stuffing that ever existed: Stove Top.

Au contraire. I make the best stuffing, from scratch. No recipe, I just wing it. But I always use plenty of butter, wine, and fresh herbs.

Wine in stuffing? That's a new one. I'm always leery of other people's stuffing recipes there can be too many weird things lurking in there that don't belong: giblets, oysters, hard boiled eggs, olives, mushrooms etc. I like a simple basic stuffing so I make it myself so there are no unwelcome surprises.

Making stuffing with wine is pretty classic. I've bet you have it before and just didn't know it.

Maybe, I wouldn’t mind it, just haven’t seen a recipe calling for it. Most are just broth, stock, butter, and/or eggs for moisture.

[Anonymous]

I am not a fan of “elevated” thanksgiving dishes. I appreciate the use of fresh and high quality ingredients but I don’t like anything that could be described as a modern or upscale twist.

People are throwing mustard seeds and cumin into dishes where they don’t belong. Leave it for another day.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:In what parts of the country do people have creamed onions for Thanksgiving? I'm from Virginia, and have never heard of anyone eating this at Thanksgiving, or at anytime, for that matter.

Good question. I always assumed it was from New England, part and parcel with the oyster stuffing. But then someone said their grandma from Georgia made them and now I have no idea.

I'm from Massachusetts and never heard of let alone ate oyster stuffing or creamed onions growing up. Neither sounds appealing, but to each his own.

I distinctly remember when I first heard of oyster stuffing--in the book (also movie--late 60s or early 70s) Diary of a Mad Housewife, where the husband (Manhattan) insists on oysters in the stuffing and the kids freak out crying.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I am usually for anything but not Mashed potatoes. They add nothing to the meal and have no taste.

You aren't making mashed potatoes properly if they have no taste. My potatoes are so good many don't even put gravy on top.

Yeah. Add another 2 sticks of butter.

Plus a pint of sour cream.

No, no sour cream! Lots of butter, some cream or whole milk, *a bit of cream cheese* and just a pinch of Lawry’s seasoned salt in addition to regular salt and pepper.

And some Better than Bouillon.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I am usually for anything but not Mashed potatoes. They add nothing to the meal and have no taste.

You aren't making mashed potatoes properly if they have no taste. My potatoes are so good many don't even put gravy on top.

Yeah. Add another 2 sticks of butter.

Plus a pint of sour cream.

No, no sour cream! Lots of butter, some cream or whole milk, *a bit of cream cheese* and just a pinch of Lawry’s seasoned salt in addition to regular salt and pepper.

And some Better than Bouillon.

Oooooh. Now that sounds like brilliance!!!!

[Anonymous]

Anonymous wrote:I am not a fan of “elevated” thanksgiving dishes. I appreciate the use of fresh and high quality ingredients but I don’t like anything that could be described as a modern or upscale twist.

People are throwing mustard seeds and cumin into dishes where they don’t belong. Leave it for another day.

+1000

[Anonymous]

Really here to defend canned cranberry sauce.

I'm all about fresh grown and local produce, organic turkeys, and prepared from scratch on everything else. BUT...there is one time a year to eat tart jelly in the shape of a can, and Thanksgiving is it.

[Anonymous]

Anonymous wrote:no salad or appetizers

Noooo! Us haters rely on these to have something while everyone else eats the main slop. Salad and charcuterie and cheese board makes the day palatable.