Reply #9: When I used to feed hordes of college students, friends and family this was it:

[freshwest]

Two small turkeys (stuffed) roasted in an Oster oven;

Gravy made from boiled giblets, pan drippings and cornstarch, so that it was a very smooth, almost translucent, reddish browns sauce;

Tons of wholegrain cornbread (not sweet), using butter, eggs, baking soda and buttermilk which were mixed with oysters, eggs, celery, onion, lots of parsley, sage, rosemary and thyme;

Homemade wholeberry cranberry sauce;

Pumpkin pies from scratch and my own seasonings, less sugar than and evaporated milk than the standard recipes;

Baked sweet potatoes sliced open with lots of butter;

Mashed potatoes from scratch with milk, butter and parsley;

Green peas lightly cooked, brussel sprouts in butter, whole kernel orn, green beans, carrots and salads.

I made several versions of dressing according to what people wanted to have. I put no salt or pepper in the food and separated all the fat from the gravy. Everyone added what they wanted.

The youngest person usually said grace, however they wanted, something like 'We're grateful to be here to enjoy each other's company and this meal.'

The cornbread dressing and the gravy is what drove them to gluttony... And then they all got woozy.