We’re in the mood for some holiday cheer (and are always looking to get excited about the next big meal), so we asked some of our meals team about their favorite Thanksgiving dish. Hopefully, the answers get you excited about your own gathering — which we would love to be a part of in some small way!
Stuart: “One year instead of turkey, I made a 12-pound rib roast. The beef came from Carnivore, the butcher shop I used to work at in Franklin, and it was an incredible holiday gift that I got to share with my family. I broiled the beef for a few minutes, roasted the whole thing on high for an hour, and then let it sit and marinate. It was perfect.”
Chef Bianca: “My cousin’s wife makes a squash casserole and as much as I try to duplicate it, I’ve never been able to, so I always ask her to bring it to our gathering. A few years ago, we had to cancel our dinner because a few people were sick, and that squash casserole made it into every individually packaged meal that got dropped off to each separate household. But wait…I can’t forget my granddaddy’s rolls. Been trying to perfect those for years.”
Charlie: “Hands-down, hash brown casserole. I make it with cream of mushroom soup, sour cream, shredded cheese, and butter. It’s not good unless it’s super crispy, and it’s a fine line not to burn it. Occasionally I’ll add garlic and onions, but it’s honestly great as-is.”
Toni: “We do a five-cheese, twice-baked macaroni at my house. It’s my mom and my granny’s recipe, but I’ve made it too. There are so many steps to it — the mac alone is 7-10 steps, because we boil it in broth and then season it with sour cream, mustard, worcestershire sauce, a bunch of stuff you wouldn’t expect. I don’t want to say too much more…gotta keep those family recipes close.”
Julia: “My mom makes the best sweet potato casserole, and it’s my favorite thing every single year. It’s standard and southern with a streusel candied nut topping — none of that marshmallow fluff business.”
Bilal: “Chicken and dressing! You shred up a bunch of chicken and put it in the dressing — and never call it stuffing. It’s dressing. Baked with real bread and gimlet gravy on top. And it’s either this or turkey, never both. I think it’s a Southern dish, but that’s how we do it in Detroit.”
Josh: “I love cherry pie. My mom makes it.”
Let us fill your thanksgiving table!
We’ve made some of our own Thanksgiving traditions at the Food Project, too. This year, we’re bringing back our beloved Thanksgiving sides sale, with lots of the same crowd-pleasers as years past: decadent butternut mac and cheese, melt-in-your-mouth sweet potato and carrot puree, flavorful orzo salad. Orders are open until November 18 — let us be part of your gathering and contribute to community food security along the way!
