My sister made these to try this specific recipe. Very easy and just as tasty as our great grandma made.
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Better than a roasting bag kit? I have only used a brown bag for ham.
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Yes, please. 
I’ll probably try the Yapsuk alongside some sort of roasted winter squash prep, though perhaps not on T’Day.
You’ve given me another bright idea to put our winter veg stockpile to good use.
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Sounds delish.
My grandmother made a similarly grated and baked potato dish for evening snack (yup, that’s a thing).
We had to beg my mom to make it because the grating was such a pain compared to a similar dish that was made with boiled and mashed potatoes.
Mmmmmm potatoes!
What are your other 2 potato dishes?
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So interesting. Tbh I’d be afraid to try it!
I wonder how this compares to very low temp slow roasting.
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Think I just convinced my aunt to switch methods to either the Judy bird or the overnight (very slow) roast… fingers crossed!
The turkey meat is usually my least favorite part of the meal, maybe that changes this year!
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Roasted sweet potatoes with sage butter
Scalloped potato casserole
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My kind of turkey day… three delicious kind of potatoes 
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A good buddy of mine does a good deal of slow cooking in his oven while he sleeps. His neighbors are used to the outdoor flavors that surround his property and his gf has never felt 100% comfortable with the oven on for long periods BUT he is a great cook.
His turkey is outstanding.
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Oven on while I sleep is not happening
I did leave the SV circulator on a couple of times
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My brother (the chef in the family - I’m so jealous!) has the oven on overnight when he makes jachnun or cholent. I love staying overnight at his house when he makes either. No words for the aromas that fill the house.
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Roo…have been making this dish for at least 30 years. My grandmother who was from what is called today Livov, Ukraine, made this all the time. She made two versions, one with oil and one with butter. I only make the oil version…
It is a great side dish to any meal…
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Very interesting, one for lunch and one for breakfast… Does he start them both at the same time?
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same here! love it.
Welcome back… Me too# just show up for the meal…and you?
He has never made them at the same time, although after eating jachnun for breakfast, I don’t think it is possible to eat cholent for lunch… 
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Loving reading about everyone’s dishes!
Has anyone used prosciutto in stuffing in lieu of sausage?
Nephews won’t touch sausage so am thinking prosciutto could stand in, or I can make vegetarian sausage instead?
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Same here. I make stuffing with homemade croutons, herbs and a variety of mushrooms with a bit of broth and then serve the sausage in a separate dish for those who want it. The stuffing is always gone in about an hours time and I usually throw out the sausage and write a note to myself not to make it next year, but I always do - just in case.
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When I have a non-sausage eater on my guest list I just reserve a portion of the stuffing before adding sausage to the rest, and bake it in a separate small dish. As much as I love sausage, I’m not sure I would bother with it as a topping - it needs to be integrated into the stuffing to meld with everything else!
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You are right, it is better cooked with the stuffing and not just added as a topping, but because no one likes it, except one or two people popping in over the weekend (in our house we are non-sausage eaters), it’s not worth the effort. It’s a matter of supply and demand😁
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