Our Editors’ Most Controversial Thanksgiving Opinions

Thanksgiving is the most anticipated foodie holiday of the year. This is thanks to the traditional spread of comforting dishes and the way it brings families together through a broken wishbone and Turkey Trots. But we all have varying opinions on this delicious day—especially regarding what deserves to be on the dinner table.

So I asked EatingWell’s incredible editorial team what their Thanksgiving hot takes were, and boy, did they have opinions! Warning: This article might make you mad, or you might agree with their takes (which include my own thoughts, because I can’t help myself). See if your family agrees with our points, and hopefully it will inspire a lively discussion at the holiday table.

Turkey Is Overrated

“I love turkey on a deli sandwich any day of the year, but on Thanksgiving, I think a roast chicken should be the star instead,” our food editor Alex Loh confesses. “Why do we need to deal with a bird so large that it takes up all the space in your fridge and oven when that precious real estate could be used for more important things, like the sides or desserts?”

Our assistant general manager, Penelope Wall, also says “skip the turkey,” as she prefers a less traditional protein, like salmon. If you’re feeling inspired and want to switch out the main bird this year, try out five-star recipes like our Crispy Roast Chicken or Baked Lemon-Pepper Salmon.

Nobody Wants Tofurkey

I know we just said “replace the turkey,” but that does not give you a pass to add tofurkey to the Thanksgiving table. Our associate social media editor Allison Little is vegetarian, and even she gets offended at the site of the peculiar plant-based loaf.

“As a vegetarian, please do not buy me tofurkey,” she emphasizes. “Nobody wants it, especially me. I will, however, happily accept a veggie tray for some precious fiber.”

There’s nothing wrong with tofurkey, and we won’t yuck your yum if you look forward to it each year. But maybe ask your plant-based guests if that’s their preferred main dish before assuming.

Skip the Green Bean Casserole

“Every year, I am baffled that people use high-demand oven space for green bean casserole,” news editor Leah Goggins admits. “I honestly think it’s one of those things that is way less than the sum of its parts—I love green beans, mushroom soup, casseroles and crispy onions, so it’s a mystery to me that when you combine them all together, you get one of the most boring side dishes our nation has ever seen.”

Not only do I fully agree with this statement, but so do the majority of our editors. Personally, I’m serving these Green Beans with Parmesan-Garlic Breadcrumbs for a fresher take with similar flavors to the standard dish.

Pumpkin Pie? We’re Conflicted

It seems like the EatingWell team can’t decide if pumpkin pie deserves to be on the Thanksgiving table. While Wall and our editorial director Carolyn Malcoun loathe the dessert for its lack of texture, myself, Loh and Little are pro-pumpkin. 

If you like pumpkin’s flavor but want something with more crunch, our Pumpkin Pie Crisp is the perfect solution. But if you’re on team pumpkin pie, our Light and Luscious Pumpkin Pie is a classic.

Let’s Call It Thanksgiving Lunch

Growing up in an Italian American household, we would treat Thanksgiving like we would Sunday dinner: by 2 p.m., my family would be sitting at the table and enjoying the feast. And honestly, I wouldn’t have it any other way, so I was thrilled to see others on my side that Thanksgiving dinner should really be Thanksgiving lunch.

“I’m waking up early either way, and if you do lunch, you can snack on some of the leftovers at dinner and even get the dishes cleared away before the sun even goes down,” Goggins points out. To spruce up your leftovers for dinnertime, make these Baked Sweet Potatoes with Cranberries & Turkey.

More Veggie Sides for the Win!

Alongside your typical mashed potatoes, sweet potatoes and corn, our editors love incorporating other veggies into their Thanksgiving spread.

“A fresh side to cut through the rich flavors of the rest of the meal is a must,” news, trending and updates editor Abigail Abesamis Demarest shares. “This can be as simple as a cucumber salad; it really makes a difference.”

Registered dietitian and our senior nutrition editor Jessica Ball, M.S., RD  says cheesy, creamy pearl onion gratin is a must for her Thanksgiving. And she too loves green beans beyond the casserole: “We usually do a spicy stir-fried green beans with chilis and kale. It’s a nice contrast to the rest of the meal.”

More Hot Takes from Our Editors

Here are some extra hot takes from the EatingWell staff in case we haven’t made you angry yet:

• “Homemade cranberry sauce all the way.” – Jessica Ball, M.S., RD (senior nutrition editor)
• “I do not need mac and cheese. I love mac, but it’s an overhyped Thanksgiving side.” – Danielle DeAngelis (associate news and trending editor)
• “I make my pie fillings from scratch, but store-bought frozen pie crust is the way to go! Saves so much time and effort, and honestly, who notices the crust anyway?” – Abigail Abesamis Demarest (news, trending and updates editor)
• “Mashed potatoes should have skin and lumps.” – Allison Little (associate social media editor)