On what NOT to make for Thanksgiving

Happy Thanksgiving everyone!!

It's a great holiday, no gifts required, lots of good food. And of course, tradition.

JAN: Which leads me to this confession: There are certain foods I make or MUST have for Thanksgiving that I don't recommend. Foods I am compelled to serve and sometimes eat that, in all honestly, should be avoided at all costs.

Kielbasa on rye rounds: I don't really like Kielbasa. But I'm half Polish and for every holiday, my mother, an otherwise good cook, served Kielbasa on those little rye breads that are always stale. Now I feel compelled to serve Kielbasa, especially at Thanksgiving, even though its actually too heavy an appetizer before a huge turkey dinner. I try to improve it. I hand make the rounds out of regular rye bread, which are a nice touch and never stale. I make a sauce of horse radish and dijon. But there's no getting around the kielbasa. It must be served.

Green Bean casserole: Let's face it, those french fried onion rings are kind of gross. It doesn't matter. My mother served it. Plus, my daughter loves it, so she puts it together. It can't be left out.

Cranberry souffle: This one I got from my former roommate. You make a sauce of fresh cranberries, whip up six egg whites and put it in the oven after the turkey comes out. To tell you the truth, it doesn't taste all the great, but it looks incredibly impressive, so I serve it. Not every year, just when I want something pretty on the table.

Turnips: I hate turnips unless they are slow roasted and there is no time for that with a full Thanksgiving oven. So they must be boiled and mashed ahead of time. They are bitter vegetables that remind me of that moment when Scarlett O'Hara comes back to Tara and pulls up a vegetable from the ground that makes her throw up. But they were my mother's favorite. Last year I made them, this year I'm leaving them out.

Home made gravy: It's the prima donna of Thanksgiving dishes. It has to be done after the turkey comes out while everyone is getting restless for the meal. I'm a pretty cool cook, but I find this whole process nerve-racking. You are supposed to get the grease out -- which is impossible, since the whole thing is just grease. And God forbid there are lumps. I don't eat it anyway, but for my guests who do, I find a good store-made gravy and microwave it.

Is it just me? Or are there mandatory Thanksgiving dishes you serve, eat or feel everyone should avoid??

HALLIE: Good gravy--how can you possibly get it out of a can? Travesty! It's easy to separate out fat. You pour all the juices into a pyrex cup and let the fat separate from the juices. Pour off the fat, and use just a 3-4 tablespoons of it to start the gravy. I just have to be sure not to drink too much wine before I start the gravy.

JAN: Just to clarify, I don't get the gravy out of a can. You can get sort-of-home-made but store bought gravy at Roche Brothers (Willow Farm) and Whole Foods. They come in cartons. Like Ice cream.

HALLIE: What I don't like are cranberry relishes made from ground up raw berries. Pucker time. And I used to hate Brussels sprouts but I've made my peace with them.

ROBERTA: Oh me too, must have the homemade gravy. Must have it the next day for leftovers too! But I totally agree with Jan on the fresh cranberry relish--ugh. (this year I bought a can...)

My mother-in-law is coming for dinner tomorrow so I'm doing the creamed onions that I would otherwise let fall by the wayside. And stuffing--I don't care that much about it, but my family does so I make it. Recent years, I've been making it with homemade cornbread and sausage, but since we're out of town in a small kitchen this year it's PEPPERIDGE FARM FROM A BAG! And just by the way, I love mashed turnips--one of my sisters-in-law taught us to mix the turnips with the potatoes and mash them all together so that's what I'll do this year!

HANK: I just did a WHOLE BLOG about gravy. It's my nemesis. Though I won't give up. Check it out on http://bit.ly/54jVnB I love gravy. And I only have it on Thanksgiving. I also love roasted Brussels sprouts--Hallie, you taught me how to make them! And I adore the real cranberry relish I make with triple sec and orange peel and pecans.

Yuck: creamed onions. Roasted chestnuts. Pecan pie. (yes, I know, But I think it's tooth-grittingly sweet.) Parsnips, turnips, rutabagas, any of those root things. To me, they taste like--ah, mud.

That cranberry souffle sounds kind of cool. How long does it cook? NO NO, don't tell me.

JAN: So enough of that warm and fuzzy "what we're grateful for" Thanksgiving conversation. Come tell us what you HATE about Thanksgiving. But food only. No relatives.

(And come back tomorrow when I'll post my cranberry souffle recipe--especially for Hank. The kids won't eat it, but most adults will rave - at least before they taste it. And if you were ever going to write a Thanksgiving murder mystery, it would be the perfect place to put the poison. )