It looks amazing!
Here is my very newest 2024 appetizer that was a bit hit at a summer pool party. Not sure if it would work for the fall/winter holidays!
Your recipes are so great! I’m going to confess what a spoiler I am. Every year, in November, I “delight” my friends by posting on Facebook which non-traditional holiday food I’ve prohibited for Turkey Day. My post is always met with salvos of resistance and promises to cook the forbidden food. Despite the fun, I’m considering not doing it this year because half of the U.S. will be bummed out for all of November at least. (I was considering prohibiting deviled eggs this year–comments welcome!) 
Oh my gosh, the corn pudding story is funny. I think sometimes when I’ve made something a million times, I get too cocky and just make mistakes.
Other side ideas:
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speaking of the South, my mom in SC makes this great “apple salad” that is peeled, cored, and sliced apples tossed in cool whip and butterscotch pudding mix, topped with chopped peanuts. It is DELICIOUS and fantastic with turkey and cranberry. But that is a dessert, you say? No, it’s a salad. In South Carolina. (We live in NJ) everyone here gets a kick out of it. And it’s tasty!
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my husband is a vegetarian, so I have been making an easy veggie tart for him and others. Mostly for him but there’s usually enough for everyone to have a slice. A puff pastry rectangle, a layer of shredded Gruyère and then sautéed mushrooms, red onion, and rosemary. I have also made it with squash, you can fill it with anything.
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That seems like a Southern version of Waldorf salad–which was a staple in the Midwest (at least with my relatives in IL, MI, and OH).
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Pudding mix, not puffins! I just fixed in my post.
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The curried squash soup freezes well…at least I think it does!
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Utah/LDS folks have funeral potatoes. Some version of au gratin. And yes, the dish is associated with funerals, but also pot lucks and family dinners.
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@LeastComplicated this is the funeral potato recipe I know of. It’s a winner at every brunch I’ve taken it to as a side dish.
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I make this corn pudding every year, its pretty forgiving and everyone loves it. I usually double the recipe.
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Here is another suggestion: Broccoli and Gruyere Gratin Recipe. I have made this before, and it turned out well.
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Thank you! (to both @HMom16 and @gandalf78 ) Those both look great!
We have a lot of diet restrictions, but a favorite side lately has been black eyed peas, mango, with a lime vinagrette. Chili pepper of choice added for those who like a little heat. It’s tasty, good for you, and takes almost no time to make. DH makes rice and eats it as a main for lunch the following day. Kids have asked for it, for thanksgiving.
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Interesting combo I’ve never tried, though I love beans and rice! This sounds like a yummy splurge for us. (we are low carb)
Has anyone made tomato pudding? I had never heard of this until seeing this recipe. My SIL and GD loved tomatoes; I wonder if they would eat this.
I have made it before but it’s been a LONG time ago. The acid of the tomatoes, the sweetness of the sugar/sweetener, the softness of the bread absorbing the flavors.
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I love a good stuffed mushroom - and weirdly picky husband does too as long as the filling is unhealthy. 
A few years ago I started making this. Honestly it could be a main dish along with crudités and I’d be so satisfied. I also often make it as a side dish/appetizer and my SIL who is vegetarian loves it.
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Here in the northeast we just book a restaurant. I did have my dad’s repast at his home, soon after Christmas, big mistake. Had the whole house cleaned, furniture and carpets deep cleaned, and then the heat went out, so the carpet/furniture didn’t dry. He loved his house so much and loved to entertain, so it seemed like a good idea at the time.
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I’ve lived in Atlanta for 20+ years and here it’s common to book a restaurant or host the gathering at a club. But I grew up in a rural area without those amenities… where funeral meals are typically potluck and hosted in a church hall or the family home. So I guess the term “funeral sandwiches” originated from that scenario. 
Because the term seems to be uniquely Southern, I asked Google. This is the AI response:
“Funeral sandwiches are a type of sandwich that are traditionally served at funerals, but are also popular at other gatherings. They are also known as party sandwiches.
Funeral sandwiches are typically made with a sweet bun, meat, cheese, and a spread like mayonnaise or mustard. They are often served hot and are easy to eat in a couple of bites. Here are some tips for making funeral sandwiches:
- Use a sweet Hawaiian roll, biscuit, or dinner roll as the bun.
- Top the sandwich with a complementary cheese, mayo, mustard, pimento cheese, or whatever spread you might have on hand.
- Brush the bread tops with garlic or poppy seed butter before baking to make them golden.
Funeral sandwiches are a Southern classic, but the Irish also have their own version of the sandwich. The Irish version doesn’t use as fancy bread, and the filling can be chicken, ham and cheese, or something with fish.“
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Haha - Around here we call them party sandwiches.
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