Megan McArdle says you can safely avoid novel and baroque food variations for the most stereotypical American meal of all time:
Every year you’re supposed to come up with something amazing and new to do with the most scripted meal in the American culinary canon. Turkey crusted with Marash pepper and stuffed with truffled cornichons. Deconstructed mashed potatoes. Green bean casserole that substitutes kale for the green beans and a smug expression for the cream-of-mushroom soup. Pumpkin-chocolate trifle with a chipotle-molasses drizzle.
I’m sorry, I can’t. I just can’t.
You know what we’re having for Thanksgiving at our house this year? With minor variations, we’re having the same thing we’ve had every year since my birth in 1973. There will be a turkey, roasted whole, because my oven cannot accommodate a spatchcocked 16-pound bird splayed over a sheet pan full of stuffing. It will be brined in a cooler, stuffed full of stuffing despite all the dire culinary injunctions against it, and cooked in the same undoubtedly subpar way we have always done it. My sister will make her homemade cloverleaf rolls, and stuffing with sausage, ginger and apple. There will be cranberry sauce, little creamed onions, mashed potatoes, and butternut squash, with bok choy for those who want greens. For dessert, there will be pie: apple, pumpkin, and perhaps, if we are feeling especially daring, cranberry-raisin.
Novelty is overrated at holidays. If you want to try planked salmon and braised leeks for the first time this year, then bon appetit. But the idea that we must have novelty, that a good cook is constantly seeking out new and better things, is a curse. The best parts of our lives do not require constant innovation; they are the best because they are the familiar things we love just as they are. When I hug my Dad, I don’t think, “Yeah, this is pretty OK, but how much better would it be if he were wearing a fez and speaking Bantu?”