The most important part of Thanksgiving in the United States and Canada is a large in fact a king size meal.
A big table stuffed with lots of delicious food, fruits, drinks and most importantly with the center of attraction a large roasted turkey. The majority of the dishes in the traditional American version of Thanksgiving dinner are made from foods native to the New World.
Turkey being the most common main dish of a Thanksgiving dinner, Thanksgiving is sometimes colloquially called Turkey Day. Most Thanksgiving turkeys are stuffed with a bread-based stuffing and roasted. Sage is the traditional herb added to the stuffing, along with chopped celery, carrots, and onions. Deep-fried turkey is rising in popularity, requiring special fryers to hold the large bird, and reportedly leading to fires and bad burns for those who fail to take care when dealing with a large quantity of very hot oil.
Other commonly served dishes include winter squash, yams, mashed potatoes, dumplings, noodles, corn on the cob or hominy, deviled eggs, green beans or green bean casserole, sauerkraut, peas and carrots, bread rolls, cornbread or biscuits, rutabagas or turnips, and a salad. For dessert, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate cream pie and pecan pie. In Québec, Tourtière is usually served alongside as a traditional staple of Quebecois cuisine.
The beverages at Thanksgiving can be spirits or cocktails sometimes may be served before the main meal. On the dinner table, unfermented Apple cider or wine are often served.
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