Yes it is great having all the folks stop by. I guess, from one point of view it is more traditional, in that we don’t have holidays (holy days) but rather we tend to celebrate feast days.
She loves to feed folks, and with me and her two daughter pitching in with preparations and cleaning up before, during, and after it goes pretty smoothly. I think she also glories in getting to excise her full authority. There is One Cook; she’s The Boss, we’re just helpers.
LOL! I’ll have to ask the wife…but she probably won’t mind as long as you bring a tasty dish 
Well, I’d really just settle for your relish recipe. 
Ah, c’mon..you know you want it 
You just had to go there, didn’t you, Greg? You never did say what was for dessert… please don’t tell me it was some chocolate and Bailey’s creation. It would make me too sad.
Forever in awe of your culinary creations,
ad
Nah…turtle-style cheesecake 
I’m a cheesecake junkie.
Mmm… cheesecake…
I don’t know there can be sadness and angst in the world when there is cheesecake.
I’m a confirmed “briner”. I have brined my turkey for the last 4 hears and wouldn’t prepare it any other way. Brining seasons the turkey throughout instead of just on the skin. It also helps the breast meat to retain moisture.
I saw earlier in the thread people discussing turning the turkey. Works great for me. I roast breast side down first, and finish breast side up.
I rebl_rn has been reading Cook’s magazine! Me too!
HeySue
Yep! I love that magazine - and they were right about the turkey!
Beth
That’s not stuffing at all – stuffing must go into (or between, as in pork chops) something. What you describe is dressing, of which stuffing is a subset.
Being a New Englander (Yankee), we always had the white-bread-type stuffing; my mother has always done it heavy on the butter, too. I’ll stuff different things with different stuff. Wild rice-based stuffing for game hens and ducks; bread of any type for chicken or turkey. My mother has been putting bits of sage sausage in hers for several years, but it’s still a white-bread base.
I’ve experimented occasionally with some other things. One really wonderful one, although not for everyone, was (entirely) garlic and raisins. It makes kind of a sweet-and-savory spread for potatoes or bread, plus gives the bird a really nice flavor.