Thanksgiving Dinner Quotes

“The good thing about starting your Thanksgiving feast with Oeufs en Gelée is that everything afterward is going to taste pretty goddamned great by comparison, and by the time we'd gotten through the gorgeously crisp and moist goose, the prunes stuffed with duck liver mousse, the cabbage with chestnuts, the green beans, and the creamed onions, aspic was largely forgotten, and we didn't even mind much that I had begun the Thanksgiving preparations with the absolutely insane idea that I would make chocolate soufflé for dessert once we were finished with dinner. This, of course, being the delusion of a diseased mind.”
― Julie Powell, Julie & Julia: My Year of Cooking Dangerously

“The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite.
Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.”
― Stacey Ballis

“Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite.
Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.”
― Stacey Ballis, Off the Menu

“Strong, good smells clash with each other, garlic against cinnamon, savory against sweet. Two dressings, Ma's traditional corn bread version as well as the stuffing she made last year for a change of pace, a buttery version with cherries and sausage and hazelnuts. The herb-brined turkey, probably larger than we need, and a challenge to manhandle into and out of the refrigerator. A deep dish of creamy, smooth mashed potatoes, riced and dried to make them thirsty, then plumped back up with warmed cream and butter. For dessert, a mocha cake I came up with one day. In the batter is barely sweetened chocolate and dark, strong coffee. The layers are sealed together with more chocolate, warmed up with a hint of ancho powder.”
― Jael McHenry, The Kitchen Daughter

“Thanksgiving dinner is vast and steaming, crowded over the tabletop in hot platters bumping against each other. There are three open bottles of wine, all different colors, and there seem to be far more plates and silverware than are actually needed. Among the guests' contributions, there's a big round fatayer- a lamb pie- that Aziz bought from the green-eyed girl at the Iranian bakery; six sliced cylinders of cranberry sauce from Um-Nadia; whole roasted walnuts in chili sauce from Cristobal; plus Victor brought three homemade pumpkin pies and a half-gallon of whipping cream.”
― Diana Abu-Jaber, Crescent

“What’s up, Albert?”
“Well, I’ve done inventory at Ralph’s, and I think if I had a lot of help, I could put together an okay Thanksgiving dinner.”
Sam stared at him. He blinked. “What?”
“Thanksgiving. It’s next week.”
“Uh-huh.”
“There are ovens at Ralph’s, big ones. And no one has taken the frozen turkeys. Figure two hundred and fifty kids if pretty much everyone from Perdido Beach shows up, right? One turkey will feed maybe eight people, so we need thirty-one, thirty-two turkeys. No problem there, because there are forty-six turkeys at Ralph’s.”
“Thirty-one turkeys?”
“Cranberry sauce will be no problem, stuffing is no problem, no one has taken much stuffing yet, although I’ll have to figure out how to mix, like, seven different brands and styles together, see how it tastes.”
“Stuffing,” Sam echoed solemnly.
“We don’t have enough canned yams, we’ll have to do fresh along with some baked potatoes. The big problem is going to be whipped cream and ice cream for the pies.”
Sam wanted to burst out laughing, but at the same time he found it touching and reassuring that Albert had put so much thought into the question.
“I imagine the ice cream is pretty much gone,” Sam said.
“Yeah. We’re very low on ice cream. And kids have been taking the canned whipped cream, too.”
“But we can have pie?”
“We have some frozen. And we have some pie shells we can bake up ourselves.”
“That would be nice,” Sam said.
“I’ll need to start three days before. I’ll need, like, at least ten people to help. I can haul the tables out of the church basement and set up in the plaza. I think I can do it.”
“I’ll bet you can, Albert,” Sam said with feeling.
“Mother Mary’s going to have the prees make centerpieces.”
“Listen, Albert…”
Albert raised a hand, cutting Sam off. “I know. I mean, I know we may have some great big fight before that. And I heard you have your fifteenth coming up. All kinds of bad stuff may happen. But, Sam—”
This time, Sam cut him off. “Albert? Get moving on planning the big meal.”
“Yeah?”
“Yeah. It will give people something to look forward to.”
― Michael Grant

“Why go to so much trouble when Cranberry Juice, Chicken Broth, and Vodka tastes just like Thanksgiving Dinner, and you can enjoy it alone.”
― Ray Palla, H: Infidels of Oil

“Andrea is coming to pick me up in about thirty minutes to head to her folks' house for Thanksgiving. I've got buttery yeast rolls from Aimee's mom's old family recipe, my cranberry sauce with port and dried cherries, and a batch of spicy molasses cookies sandwiched with vanilla mascarpone frosting. I also have the makings for dried shisito peppers, which I will make there. Andrea's mom, Jasmin, is making turkey and ham, and braised broccoli and an apple pie, Andrea is doing a potato and celery root mash and a hilarious Jell-O mold that contains orange sherbet and canned mandarin oranges and mini marshmallows, and her dad, Gene, is making his mother's candied yams and sausage corn bread stuffing. Benji is cooking and serving most of the day at the group home where he grew up, and will come join us for dessert, bringing his chocolate pecan pie with bourbon whipped cream.”
― Stacey Ballis, Out to Lunch

“Her family hasn't had a full-blown Thanksgiving dinner since LeMar fell ill a few years ago, so she's making all of the old favorites: rice and gravy, oyster pie, cranberry sauce, green bean casserole, and pickled artichokes. And of course, her mama's homemade biscuits that just melt in your mouth.
She's even dusted off the old cornucopia basket she used to put out when the girls were little, and she's created a table centerpiece that Ray would be proud of with dried corn, pumpkin gourds, plums, apples, and tangerines.”
― Beth Webb Hart, The Wedding Machine

“She is never going to let me live down that stupid Thanksgiving," Kai says.
I can't help but take the bait. "You made prime rib!"
"It was delicious," Kai says, shrugging.
"IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know.
"Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!”
― Stacey Ballis, Good Enough to Eat

“As soon as we open the apartment door, we can smell the turkey roasting. I've cooked it in a paper bag (a neat trick that ensures an incredibly moist bird without basting). The smell is a heady combination of roasting turkey, and apple brandy, butter, and wild mushrooms that I've combined and rubbed on the inside of the bird and under the skin of the breast and legs. It will be delicious.”
― Meredith Mileti, Aftertaste: A Novel in Five Courses

“Three geese stuffed with apples and onions, served with a Roquefort sauce, stuffing with chestnuts, potato gratin, curried carrots, brussel sprouts with bacon and chives-”
― Elin Hilderbrand, The Love Season

“And then he flew home and cooked his mother and brothers a resplendent turkey dinner, with sausage stuffing, maple-glazed sweet potatoes, and a chutney made with peaches, pears, pineapple, and a dash of curry.”
― Kate Jacobs, Comfort Food

“The Farbers like a corn bread stuffing with sausage; my family is an herb-and-onion, regular-bread stuffing group. They like their sweet potatoes mashed, with marshmallows on top; we go for sliced, with a praline pecan topping. They do green beans and we do Brussels sprouts. But both families like a classic roasted turkey with pan gravy, homemade cranberry sauce, soft yeast rolls, mashed potatoes, and apple pie for dessert.”
― Stacey Ballis, How to Change a Life

“Thanksgiving is not just about giving thanks, it’s about community and inclusion, it's about discarding prejudice and practicing humanity.”
― Abhijit Naskar, I Vicdansaadet Speaking: No Rest Till The World is Lifted

“Thanksgiving is not about the food, it’s about the people - all people - beyond race, religion and sexuality.”
― Abhijit Naskar, I Vicdansaadet Speaking: No Rest Till The World is Lifted

“They hadn't had a real meal together in years. Those late, boozy nights with sloppy cheeseburgers and too many appetizers were long gone. No longer would they get pasta and wine by the bottle, telling their Sicilian server not to judge them for how much cheese they wanted ground over their gnocchi and carbonara. They would drink beer and share those plasticky nachos and watch awful bands cover extremely good bands.
Their indulgence might kill them one day, but wasn't it worth it? That had been her opinion. She'd never really considered what would happen once the indulgence was gone.
Margo, luckily, was always up for whatever challenge made her days more interesting. She was constantly trying to make dupes for whatever she- or he- was really in the mood for. Egg white huevos rancheros, turkey meat loaf, chicken chili, and on one disastrous Thanksgiving, Tofurkey. Nutritional yeast weakly filled the big shoes of good Parmesan. Lettuce did the minimum to live up to the utility purpose of a tortilla while textured vegetable protein tried pitifully to be taco meat.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“There never was a real thanksgiving where the pilgrims welcomed the native americans to join them for a meal. And no amount of fairytale can change history. But what we can do is, start a tradition of real thanksgiving, by welcoming the persecuted and the discriminated into our hearts and accepting them as our family.”
― Abhijit Naskar, The Centurion Sermon: Mental Por El Mundo

“If anyone ever tries to tell you that Thanksgiving is all about the food, don't you dare believe them, sure, some people will try to make it about the food, but it's really about love, respect, and gratitude. Without those ingredients, you might as well be serving cardboard.”
― Cherilyn Christen Clough, To UnEat An Elephant: A Memoir