Its the only time all year I eat mashed potatoes.
So yeah, I make a BIG ASS POOL of mashed taters and fill it with gravy and just go fucking nuts.
What. Maybe I have a different conception of gravy. It's essentially a Sauce Velouté. That would be whatever drippings you have (estimate here), you'll want to add enough flour to be about 1 to 1 with the drippings. Then about twice that in cups of your stock of choice, and let it simmer down. I like to add some thyme, or sage, or rosemary, depending what I'm doing.
Sort of, though a veloute starts with a roux, which is close but you're just adding flour, instead of butter+flour(blond roux). Otherwise it's not that dissimilar, I'm just making stock with the turkey bits, onions + herbs instead of using something from a carton or w/e. Then adding to roast drippings and straining it.
Corn casserole.
'Twas a cutlass swipe or an ounce of lead
Or a yawing hole in a battered head
And the scuppers clogged with rotting red
And there they lay I damn me eyes
All lookouts clapped on Paradise
All souls bound just contrarywise, yo ho ho and a bottle of rum!
Collared Greens.
Chitlins.
Mashed Potoaos.
Biscuits.
Who could forget corn bread?
Every time I'm having thanksgiving with my dad's family in Atlanta, I get to hear this gem....