As far as traditional side dishes go candied carrots would probably be my first choice and the green bean casserole with the canned fried onion rings on top is pretty much the ONLY way I like green beans, well, it’s my favorite way anyways.
I’m a sucker for stuffing, as long as it doesn’t have meat in it and it’s not made inside the bird (it’s always to wet). I also love the yams with marshmallows on top.
@Star2236 Well, I’m not allowed to tell you your opinion is wrong, but the stuffing cooked inside the bird is clearly better.
(I wouldn’t swear to it, but I’m reasonably certain you’re the first person I’ve heard say they prefer the stuffing drier. But probably—like other [food] preferences—it’s actually split pretty evenly and I just haven’t listened to many discussions about it.)
@xobzoo The bread-like thing that is (usually under) cooked inside the bird is “stuffing”. The nicely baked crispy stuff that never sees the inside of the bird is “dressing” or “side dressing”. It can be vegetarian and gluten-free, and contain herbs and spices not usually included in stuffing. I love a good GF cornbread dressing but refuse to touch stuffing.
@Star2236 My Mom’s stuffing, which recipe we still use, used turkey stock as well as the chopped up giblets (less the liver which has too strong of a taste), staled bread, and various veggies. Ideally stuffed in the bird, but still acceptable as a dressing though we usually poured gravy over it on the plate in that case. She would made enough that we’d fill the bird front and back and still have a 13x9 cake dish full to bake separately. Leftovers. We shall nom for days.
Alton Brown came up with a “safe” way to do stuffing involving wrapping the stuffing in cheese cloth and pre-heating it before sticking it in the bird, but for decades we never had issues with Mom’s stuffing; I think the fears were over-rated.
@phendrick@rockblossom@xobzoo@duodec@Star2236 I make cornbread sausage dressing for Thanksgiving. I use a recipe that my wife found in a cooking mag (Food & Wine) many years ago and it has become the family favorite. (My mouth is watering just writing about it.)
@Vrysen And served properly: intact with the ribs showing from the can and the jelled hockey pucks on the ends. People who mash it up and add fresh or frozen cranberries are cheating.
@duodec@rockblossom@Vrysen I say “Embrace the wonder; have all of them!” The jellied sauce from the can, the jellied sauce I’ve made from fresh berries, the relish, and the raw berries coated in confectioner’s sugar. And a bottle of lingonberry syrup to use as sauce for the breast slices, alternating with gravy.
@lbcausey My family has a recipe that has been passed down since my great grandma and I don’t know where she got it, or if it goes back farther. My mom got to where she would say she was going to just buy some store stuff and I ended up with that responsibility so she wouldn’t do such an awful thing! Lol. I have been making it homemade since!
My mom would make fresh baking powder biscuits in a big sheet then cornbread and my dad would then mix it all together with neck meat and turkey juice, onions, celery and spices. Then make dressing now that they have both passed I make it just like they did just by myself.
As far as traditional side dishes go candied carrots would probably be my first choice and the green bean casserole with the canned fried onion rings on top is pretty much the ONLY way I like green beans, well, it’s my favorite way anyways.
@Lynnerizer
Candied carrots is a good one.
@Star2236 Yeah my mom made some for me a couple weeks ago, they’re Sooo yummy!
Those yams with the crap ton of marshmallows on top.
@jimidork I second this answer!!
@cbilyak @jimidork i’ll have thirds.
Homemade gravy is and always will be the “can’t be Thanksgiving without it” accompaniment to everything on the table.
I’m a sucker for stuffing, as long as it doesn’t have meat in it and it’s not made inside the bird (it’s always to wet). I also love the yams with marshmallows on top.
@Star2236 Well, I’m not allowed to tell you your opinion is wrong, but the stuffing cooked inside the bird is clearly better.
(I wouldn’t swear to it, but I’m reasonably certain you’re the first person I’ve heard say they prefer the stuffing drier. But probably—like other [food] preferences—it’s actually split pretty evenly and I just haven’t listened to many discussions about it.)
Maybe that question rates a poll of its own?
@xobzoo The bread-like thing that is (usually under) cooked inside the bird is “stuffing”. The nicely baked crispy stuff that never sees the inside of the bird is “dressing” or “side dressing”. It can be vegetarian and gluten-free, and contain herbs and spices not usually included in stuffing. I love a good GF cornbread dressing but refuse to touch stuffing.
@rockblossom @xobzoo i usually prefer the dry “dressing”, provided it’s been properly seasoned.
i’ll even resort to the Stove Top stuff.
@Star2236 My Mom’s stuffing, which recipe we still use, used turkey stock as well as the chopped up giblets (less the liver which has too strong of a taste), staled bread, and various veggies. Ideally stuffed in the bird, but still acceptable as a dressing though we usually poured gravy over it on the plate in that case. She would made enough that we’d fill the bird front and back and still have a 13x9 cake dish full to bake separately. Leftovers. We shall nom for days.
Alton Brown came up with a “safe” way to do stuffing involving wrapping the stuffing in cheese cloth and pre-heating it before sticking it in the bird, but for decades we never had issues with Mom’s stuffing; I think the fears were over-rated.
@xobzoo
I have a texture thing. And I just can’t eat it bc of the wet goopy texture.
@phendrick @rockblossom @xobzoo @duodec @Star2236 I make cornbread sausage dressing for Thanksgiving. I use a recipe that my wife found in a cooking mag (Food & Wine) many years ago and it has become the family favorite. (My mouth is watering just writing about it.)
@macromeh
@duodec @rockblossom @Star2236 @xobzoo Sure hope you post that recipe here at least a few days before thanksgiving!
Or is this the exact recipe? https://www.foodandwine.com/recipes/corn-bread-stuffing-country-sausage
@duodec @macromeh @phendrick @rockblossom @xobzoo
Gross
@duodec @macromeh @rockblossom @Star2236 @xobzoo not definitive
@Star2236 @xobzoo One more vote for “stuffing, casserole-baked, stale-bread-based, homemade”.
Actual cranberry relish.
Not canned/jellied
/giphy canned cranberry sauce
@katbyter Funny - it looks like giphy agrees with you!
Come on, how is Cranberry Sauce not on there?!
@bofis agreed it should be. I make a homemade jalapeno cranberry sauce that is amazeballs if you like spicy.
Fruit salad.
Oceanspray Jellied Cranberry Sauce!
@Vrysen And served properly: intact with the ribs showing from the can and the jelled hockey pucks on the ends. People who mash it up and add fresh or frozen cranberries are cheating.
@Vrysen I’ll have TWO slices!
@rockblossom @Vrysen
This. My wife wants the homemade stuff made from frozen cranberries and orange juice but I always open a can of this on the day.
@duodec @rockblossom @Vrysen I say “Embrace the wonder; have all of them!” The jellied sauce from the can, the jellied sauce I’ve made from fresh berries, the relish, and the raw berries coated in confectioner’s sugar. And a bottle of lingonberry syrup to use as sauce for the breast slices, alternating with gravy.
Cajun Cheesy Grits!
Pierogies!
Waldorf Salad
@lonocat and Statler rolls!
Corn bread dressing and canned cranberry sauce!
@Corinalynn86 if I eat nothing else on Thanksgiving, it has to be cornbread dressing.
@lbcausey My family has a recipe that has been passed down since my great grandma and I don’t know where she got it, or if it goes back farther. My mom got to where she would say she was going to just buy some store stuff and I ended up with that responsibility so she wouldn’t do such an awful thing! Lol. I have been making it homemade since!
Mac and cheese, please!
My mom would make fresh baking powder biscuits in a big sheet then cornbread and my dad would then mix it all together with neck meat and turkey juice, onions, celery and spices. Then make dressing now that they have both passed I make it just like they did just by myself.
The correct answer is gravy.
Whether you use a through of potatoes or a flotilla of biscuits or a raft of greens, whenever gets that train down your gullet is the right pick.
@pakopako It’s the turkey that needs the gravy the most! Especially the white meat.
Left.
(The right side is too close to the kitchen so you’re expected to get up and help!)
@chienfou Gudanser.