Turkey or Ham
Some estimates guess that Americans eat about 1.4 billion pounds of this aviary meat for Thanksgiving
Turkey
In 1972, this General Foods brand of boxed mix popularized the term "stuffing" over "dressing" in the US
Stove Top
The potato is native to the Andes Mountains and was first domesticated by the indigenous people of this modern South American country over 10,000 years ago.
Peru
This crunchy, brown topping is a non-negotiable ingredient on Campbell's famous Green Bean Casserole recipe.
Fried onions
The most common holiday spice used in both pumpkin and apple pie, often sold pre-mixed as a "pie spice."
Cinnamon
This internal temperature, measured in the thigh, is the USDA's safe minimum for a cooked turkey
165 degrees
To get the desired texture for stuffing, cooks often cube the bread and do THIS to it for a day or two before mixing
Dry it out, let it go stale
This classic Thanksgiving sauce can be based on many different broths, but is most commonly based on turkey broth during Thanksgiving
The classic sweet potato casserole often features a topping made of pecans and this white, puffy confection.
Marshmallows
A scoop of this frozen treat is the classic accompaniment for a warm slice of Thanksgiving pie.
Vanilla ice cream
This is the practice of soaking a turkey in saltwater and seasoning to keep it moist
Brining
This is the most common dried herb used to season traditional Thanksgiving stuffing, known for its strong, slightly peppery flavor
Sage
Over-mashing activates and releases too much of this carbohydrate, which then turns the potatoes into a sticky, glue-like texture.
Starch
This processed soup is the creamy binder for the original Green Bean Casserole recipe, created by Dorcas Reilly in 1955.
Cream of mushroom soup
This dessert, known for its lattice crust, is often made using the Fuji, Honeycrisp, or Granny Smith varieties of this fruit.
Apple pie
This state is the largest producer of turkey, followed by North Carolina
Minnesota
The first documented appearance of stuffing was in a 1st-century cookbook, known in Latin as Apicius de Ro Coquinaria, from this influential empire
Roman
The popular instant mashed potato flakes were created by scientists at the USDA's Eastern Regional Research Center, who also contributed to the invention of this ubiquitous snack chip. Legally this snack chip cannot refer to itself as a potato chip, and is legally known as a potato crisp
Pringles
This simple carbohydrate is what causes traditional dinner rolls to rise and become light and fluffy.
Yeast
This dark, amber-colored sauce, made by simmering milk and sugar, is a decadent topping for pumpkin or apple pie.
Caramel sauce
Many historians believe that turkey was absent from the first 1621 feast, name one meat that was likely present
Venison, duck, goose
While most modern recipes use a binding agent like egg or broth, historical New England stuffing often used this shucked mollusk
Oysters
This gold-fleshed, medium-starch potato is favored for mashed potatoes that are creamy and naturally buttery, rather than light and fluffy.
Yukon gold
In parts of the Midwest, a creamy, sweet casserole made with pretzel crust, whipped cream, and fruit gelatin is known by this chilly name.
Jell-O Salad or pretzel salad
The apple pie wasn't invented in America; it was brought over by settlers from this European country during the 17th century.
Netherlands, maybe England