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The golden turkey, (dark meat for me!) and lots of gravy and mashed potatoes!

@BrewMaker... LOL @ "Sangwich." I looooove that Friday after T-Giving mini-feast. I worked for brokerage for 8 years and that was the LONLIEST day to work. Anticipating that Friday night leftoverfest was the only thing that got me thru a very boring day.

I don't know if anyone else does this - but when I host T-Giving, I make it a point to get plastic containers and offer all my guests a crack at the leftovers. I always make plenty and have never been left without enough for my own family. It seems so bogus that you don't get the Friday post-T-Giving meal if you don't host.

Stuffing and gravy! Basically, everything on the plate except for the sweet potatoes takes a bath in gravy, which is just fine by me. And this year I'll be 7 months pregnant when Thanksgiving rolls around, so I feel like my gluttony will be slightly less frowned-upon

My brother and I loved Thanksgiving. We would eat so much that my mom would make us lay on the floor and stretch our body out to help the pain in our side from overstuffing, ourselves. Now some family members thought we were just trying to get out of doing the dishes, but mom always gave us the KP duty OFF on thanksgiving, anyway. We just loved her TG food and loved it from beginning to end. We still love it, but do offer better control. ThankGod. coco

Mashed potatoes and gravy is my number one, followed closely by stuffing made by me or Aunt Rose.

homemade cranberry sauce with brandy and walnuts - so easy to make, i make it a few times in fall now - not just for T-day. literally takes 15 minutes to make!

mashed turnips - i know u either love them or hat them, but prepared like mashed potatoes w/ butter, salt & pepper, i find them the ultimate comfort food. they are really fluffy when you mash them

sauteed mushrooms with tons of garlic and olive oil

minced meat pie with mom's whipped brandy cream sauce

i'm noticing a (un?)healthy brandy theme here :) happy Turkey Day!

I realize this is an old topic but I had to comment. Before I fell victim to a most unpleasant allergy to tomatoes I always enjoyed tomato gravy and biscuits. Now its butter and maple syrup. I also have to agree with many of ya'll....a good plain biscuit is its own type of heaven.

I am surprised that only @Divadog mentioned banana pudding - my, my, how well I remember my first taste in South Carolina - would love a real recipe - up here in Canada one can get banana cream pie, but it cannot touch southern banana pudding.

Also, hush puppies, not the mass produced ones, but the lovely crispy, fluffy ones produced in small restaurants - bliss.

Frogmore stew or Brunswick stew - I have seen it called both, but I have reproduced it in Canada to rave reviews - I had to buy my Old Bay seasoning stateside, though I believe if you shop around in specialty stores you can find it now.

Deep fried okra, biscuits, shrimp & grits - need I go on - our vacations in the South necessitate a great deal of restraint.

I have mentioned before how lucky people in the South are, to have both sweet and non sweet ice tea available at almost every restaurant you enter. There is absolutely nothing nicer than to walk in from the torpid heat and humidity and have a large, cold glass of tea!

Amazing. I am so jealous I don't even know where to begin. Can I be tacky and ask about how much it cost to build this oven? It would be worth every penny, but I am curious.

Thanks!

Hands down, my favorite is Molasses. But, not just molasses, but "fried" molasses. Atleast that's what we called it. It's actually just molasses warmed in a iron skillet with baking powder added. Makes the molasses light and fluffy. Yum, and soooo good on a biscuit.

SORGHAM! SAUSAGE GRAVY!
Pour sorgham on a plate add a pat of real butter. Mash butter with a fork and stir around until smooth. Cut biscut in half and lay in middle, or just "sop"(sahp) it up per each bite. I was brought up eating biscuts that way. My grandmother had a peanut farm in Savannah , but we have lived most of lives in Florida and New Orleans. Making the right sausage gravy is like making a good roux and gumbo. Not too white, not to greasy, and not clumpy.. a lot of love. The best store bought biscuts I have found are MARY B's.

I'm stunned! It seems only one other poster here knows the incomparable delight of fresh baked warm biscuits, cut in half, each half slathered with butter and then doused with maple syrup. (There's not way to limit this to just one biscuit.)

I've been eating biscuits this way since I was a kid. It was introduced to our lives by a housekeeper/nanny who grew up in the south and -- God bless her -- she could cook a biscuit like no one else.

Sorry... I can't begin to imagine a biscuit any other way. I mean, why bother?