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STUFFING. And cranberry sauce. I could eat both of them (occasionally together) everyday for the rest of my life. I loooooooove stuffing.

First place is stuffing, with mashed potatoes as a runner up. Call me "carb-girl."

Stuffing. oof.

A. Pie
F. Chinese food (not every year of course)

Some where around the middle of October I begin to crave our Thanksgiving dressing. O my! The sausage, pecans and mushrooms, and the fingers itching to chop celery and onions.

Stuffing!

Pie pumpkin from Costco

Stuffing my own sausage and bread stuffing that only gets better everyday

F.) Scalloped oysters.

In the South we call it Dressing and it doesn't see the inside of a turkey, but that's gross anyway. My favorite is simply fresh cornbread, butter, onion, celery, sage and stock.

I make a buttery rich oyster dressing that I want to eat for my last meal. It's that delicious. And goodness it's decadent. My second favorite is golden caramelized Brussels sprouts with lardons. Gracious.

Thanksgiving is my all time favorite holiday. It's the least commercialized of all US holidays and is centered on a fantastic meal with friends and family. I love every bit of it, from the olives and celery sticks to the whipped cream on the pie. I do all of the cooking and have a ball with it! I was just thinking that it's time for me to buy some turkey wings to make a big pot of stock to use for the gravy and the dressing. Just thinking about it makes me happy!

My favorite is the left-over bread dressing & cranberry sauce made into sandwiches.

PIE!

and mashed potatoes with gravy...but only if they are really smooth and creamy...

The hot turkey sandwich the day after.

Stuffing. But only the stuffing that's cooked inside the bird where it gets all nice and moist. Otherwise, most stuffing's I've had tend to be too dry.

Dressing, and vegetables -- that covers potatoes and Brussels sprouts!

I'm with foodette....seconding the non-meat stuffing, and making sure the cranberry sauce is just that - made with fresh cranberries....gel in a can won't do. Wash it down with pumpkin pie w/maple whipped cream and I'm in heaven!

I look forward to chips, carrots, celery and dips, but nothing beats turkey/mashed potatoes/gravy all together. No cranberry sauce, sweet potatoes or stuffing for me! I know, I'm weird. Unfortunately, we're going to my in-laws this year. I have no idea what they will have for Thanksgiving. My parents make the best Thanksgiving dinner.

Really, its F. Mac n Cheese, because it's the only time I allow myself to bake a huge-ass dish of homemade deliciousness. But I'll also have to go with the stuffing, but I grew up on boxed food, so it *has* to be stove top, though I pimp it out with some fresh veggies and some turkey.

Leftovers casserole made with turkey, stuffing, gravy topped with mashed potatoes. Yum!

My husband would say the stuffing: it's not bread-based, but a very rich mushroom/ricotta/parmesan mixture that goes under the turkey's skin. I adapted it from Richard Olney's split stuffed chicken in Simple French Food.

For me, it's the Brussels sprouts. Once a year, I undertake the insane task of picking three pounds of the little buggers into individual leaves in order to make this recipe from Paul Bertolli, a find I owe to my dear friend Lippy.

You know, I didn't think of leftovers or a hot turkey sandwich when I made the list. That was my bad. I am mighty fond of a hot turkey sandwich with stuffing or dressing under the slices of meat and topped with some hot gravy.
Does this sandwich need cranberry sauce? That's a question for serious eaters.

Yes, cranberry sauce must be on the sandwich.

Stuffing is always excellent, followed by gravy. Of course, you don't usually eat it on it's own (though I have been known to slurp down several spoonfuls as I'm "tasting"), but it can be eaten with nearly every savory part of the meal. And to me, stuffing and gravy are the best parts because they're two foods you rarely eat outside of Thanksgiving. Mmmm....

My favorite part of Thanksgiving takes place in the kitchen before the 20+ guests are served. I take the turkey out of the oven and focus on the part of the backside of the turkey with a big flap of skin that I always stuff in addition to stuffing the cavity. I slice off that super-crisp portion with the bread/sausage/currant/celery/onion/sage stuffing all moist and steamy and sticking to the skin that is so crisp it crackles. I put it on a plate having every intention of serving it with the bird. But I must taste it, just to be sure the stuffing has the proper seasonings and---whoosh---within a few minutes the plate is clean with only the faintest trace of crumb as incriminating evidence.

the turkey! we get a wonderful smoked turkey that makes the best sandwiches. and i like to eat my cranberry/orange/walnut relish straight from the jar with a spoon. and drunken sweet potatoes with lots of bourbon.

I'm all about the complete turkey experience -- that means a moist turkey with crispy skin (and I love turkey skin -- just what I shouldn't be eating!), a robust stuffing (with scallions or onions), and my sweetie's orange-cranberry sauce. Gravy is good too. The sides I am less strict about -- but absolutely no damn Brussels sprouts. I like a more rustic mashed potatoes with skins and lumps, string beans or sauteed spinach, and rustic rosemary rolls (not that I'm picky).

We did a chipotle paste for the turkey one year (from Chile Pepper magazine from years past) that was dynamite but quite zippy.

Stuffing... cooked inside the turkey.