I learned an important lesson a few years back when my sister-in-law Rebecca brought piles and piles of variety to our shared Thanksgiving table. We already had turkey, mashed potatos, stuffing, gravy, rolls, and maybe a side of green beans, but with her contributions the “dish-count” sprang to something like twenty.
For me, the turkey was the important part. For her, it was the “spread.” There had to be lots of variety, such that you could never hope to eat more than a spoonful of everything without bloating.
I’ve since seen the light, myself. Turkeys are hard to cook correctly*, but a cornucopic feast is actually pretty simple if you plan ahead, and invite contributions from the invited guests.
So… what do YOU think?
*NOTE: Don’t give me this “oh, but it’s so simple” crap… if you cook the whole bird at once, then by the time the dark meat is cooked to perfection, the white meat is dry and awful, unless you perform some serious thermodynamic voodoo. I have very high standards for the meat I eat, thus, “hard to cook correctly.”