The highlight of the Thanksgiving parties is the variety of food served. It makes it exciting and fun. 

A user asked the forum, “What is your number one best Thanksgiving dish?” Here are the top responses. 


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“Maple ginger carrots. I am lazy and use baby carrots, which require more cooking time.

Also roasted fennel.”


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“I travel with a huge (30-40 person) family. Last year, I made a cranberry sauce with ginger and jalapeño, and it was a huge hit. Spiced up the standard Thanksgiving fare.”


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A user said, “Pie. I learned to make pie earlier this year, and now I’m ‘the pie guy’ among my friends, so I’ve gotten pretty decent at it. I use Chef John’s food processor method to make the dough, but I use an ingredient list I adapted from Bon Appetit’s recipe. 

I live in some pretty arid climes, so I use more liquid in my recipe to compensate for the lack of humidity and air pressure.”

Another user added, “Pecan Pie. I sweetened it up a little more with some maple syrup. This year, I am going to try a bourbon pecan pie!”


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“Deviled eggs, doubt anyone else is bringing them since peeling a few dozen eggs can be painful. Can always turn it into potato salad if they don’t peel well.”


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“A cheese ball! Seriously, it’s our favorite part of the holiday. I make them without any nuts.”


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“Cranberry applesauce. Make homemade applesauce, mix in a few cans of cranberry sauce, and cook it together a tad more. It’s infinitely better and not too tough. Great to make a few days before, too.”


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“Stuffed bell peppers. I’m from New Orleans, and we are big on food, but this is my absolute favorite. I’ve never made it myself.”


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“Mrs. Jones’ cheese potatoes. Mashed potatoes with butter, cream, onions, and so much velvety. We also call it a heart attack on a plate.”


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“I make a buffalo chicken dip in a bread boule that I bring to Thanksgiving every year, and it’s always a hit! Pro tip: take the extra bread from the boule + an extra baguette, cut into little cubes, and toast them to make little toasties into the buffalo dip! So good!”


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“The one from my childhood that everyone forgot about is lime jello with cottage cheese and pineapple. Just a nostalgia thing from the late 60s.”


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“Sweet Potato casserole. Not with any stupid marshmallows, either. Walnuts or pecans! Nothing special, but it’s something I started contributing to Thanksgiving dinner myself, and my family likes it.”


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“Madeira cream sauce is a kind of gravy. I got the recipe from my mom. It’s my favorite part of Thanksgiving, and I’m not even a ‘gravy person,’ so I’m counting it as a dish.”


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“Garlic mashed potatoes. Boil potatoes and a whole head of garlic. When you can stick a fork easily through the potatoes, drain, and mash them. In a separate pan, melt butter (I use about one potato per person and one stick for every six potatoes). 

Now, add half and half and heat until combined, but don’t scald. Next, add salt. Pour butter/cream onto mashed potatoes and use a hand mixer until creamy and fluffy combined.”


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“I make an amazing side dish of creamed corn that I came up with on my own because no one in the city makes it like my favorite fried chicken joint in Texas. 

Here’s my recipe Ingredients: 2 tablespoons of salted butter, two tablespoons of flour, 1 cup heavy cream, milk, or I have found any non-dairy substitute will work just as fine. 2 cans of canned sweet or yellow corn (whole kernels only), one teaspoon of ground peppercorn, and a pinch of salt.

Instructions: In a mid-sized pot on medium heat, melt your butter. Next, a whisk is handy here; add your flour and mix in with the melted butter until you see a paste-like substance.

As you whisk, have your milk or heavy cream ready and pour it in while you whisk. This dish will create a thick, creamy substance called béchamel sauce, the base for your creamed corn.

Then, add the corn to the mixture and stir it to cook the kernels. Now add the salt and pepper and in for a taste.

For added flavor bonus, use bacon grease for an extra boost!

Tips: If your béchamel sauce is too thick, add more milk to make it more liquid. Likewise, if the sauce is too soupy, add more flour to make it less so!”


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“Cornbread & Sourdough bread dressing. I will see if I can track it down digitally, but it is my favorite!”


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“Wild rice dressing with mushrooms and sausage (and occasionally some chopped walnuts for further textural complexity). It’s my husband’s favorite, so I make it every time, and it’s usually one of the first things to go.”

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