Turkey
Ham
Stuffing (inside the turkey)
Stuffing (outside the turkey)
Green Bean Casserole
Sweet Potatoes/Candied Yams
Squash
Mashed Potatoes
Mac & Cheese
Caranbery Sauce/Jelly/Dressing
Brussel Sprouts
Creamed Onions
Cornbread
Pumpkin Pie
Apple Pie
Other
''Politics is for the present, but an equation is for eternity.'' ―Albert Einstein
Full disclosure per the Pistol-Forum CoC: I am the author of Quantitative Ammunition Selection.
Blasphemer!
I will having nothing said against Pumpking Pie. It's flavor is only surpassed with vanilla ice cream. You could probably say the only reason I stuck around through the Turkey in dinners past was because of pie and ice cream to follow.
PS we are in accord on Brussels Sprouts. They should be nuked from orbit, it's the only way to be sure.
I just googled creamed onions. I'm going to make them.
Roasted Brussels sprouts are excellent. A bit of oil, kosher salt, fresh ground pepper, garlic powder, dice up some bacon and onions, mix and roast at 425'F for about 30 minutes. Drizzle on some Balsamic vinegar before serving.
Just made these yesterday. Leftovers for lunch today.
We like to roast cauliflower and broccoli the same way, but no vinegar at the end.
Sprouts are also great raw, shredded similar to cole slaw, a little oil and vinegar, with pine nuts (or sunflower seeds), grated Parmesan and whatever seasonings you like.
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
Love roasted sprouts -- had them this week, but the kid hogged most of them.
There's a place near Fenton Michigan called The Laundry. It is generally outstanding, but they had a dish (just looked for it on their online menu, looks like they got hammered by COVid) that involved sprouts, bacon, and mushrooms (crimini) roasted in butter in a small cast iron skillet, with gruyere melted over it before serving. Total face melter.
Gun to head: Pumpkin Pie. It's okay but most of the time I've had it, the pie was nothing more than a whipped cream/ice cream delivery vehicle.
That's pretty much my take on it as well. I loved everything my family cooked growing up but after I got out on my own I realize that . . . my family really didn't cook a lot of things really well and relied really heavily on canned stuff and margarine (I loath margarine to this day, you won't find that shit in my house, real butter or GTFO).
That's close to what I do with my roasted brussels sprouts. Slice them in half, toss them in olive oil (or bacon grease because bacon) with some garlic, salt, pepper, and smoked paprika, spread them out on a sheet pan and top with some chopped bacon, and roast them. I usually have to make a double batch if I want leftovers.
Preach it, good sir!
"If you think it's expensive to hire a professional to do the job, wait until you hire an amateur."
Disclaimer: I have previously worked in the firearms industry as an engineer. Thoughts and opinions expressed here are mine alone and not those of my prior employers.
I know I'm in the minority here but unless you've lost your teeth or they haven't come in yet, mashed potatoes are a bullshit waste of carbs. May as well be tofu. At least you get to chew that flavorless, semisolid. "So buttery!" Yeah, you don't like mashed potatoes that much. You really just like those condiments but you'd look like a mental patient treating that salted butter stick like a Baby Ruth.