@LakeWashington, we have just always roasted it. But a family member made some kind of brine and put it in that and then roasted it on high temp and it was very juicy and flavorful. Let me see if I can find a recipe.
The comments from PCC suggest that they’ve used Quark instead of sour cream in the corn pudding recipe to cut back on the fat content.
But you can also also use plain Greek yogurt (even non-fat) as a sub for sour cream. I suspect the idea is the same as using buttermilk instead of cream or milk inn some corn recipes- though I don’t do much with buttermilk (yet.)
It’s a holiday celebration so I am willing to put calorie and fat content aside for this dish. For those familiar with “quark” is that tastier than sour cream? My main concern is taste so should I search for the “quark?”
With the date so close, maybe you make it yourself. Here’s one http://germanfood.about.com/od/resources/r/Homemade_Quark.htm
Or google. I’d be tempted to use the G yog and mix in a few tbsp or a quarter cup (maybe more) of cottage cheese for the texture. I’ve used CC in quiches and my picky kids and their friends liked the results. One thing is I do experiment, so YMMV.
To me, Quark is not a tastier version of SC. It’s tarter.
Wish I could taste all the food that everyone is making. After Thanksgiving you’ll have to share your success stories and then we can discussing holiday parties.
I second just keeping this thread going through the next holidays.
@LakeWashington - I make my turkey on our gas Weber grill. 
That frees up the ovens for other yummy goodies.
I follow the directions of The Reluctant Gourmet, and the turkey comes out juicy and tender.
http://www.reluctantgourmet.com/how-to-grill-your-turkey-on-a-barbecue/
We put one turkey in the smoker and another is roasted in the oven.
Last year , I dropped my turkey while I tried to put it in my outside fridge. Picture this if you will…a 20+ lb turkey in 3 gallons of brine , soaking in a zip locked brining bag. I estimated it to be over 40 lbs of fluid filled , moving cooking challenge . The turkey never hit the ground , but I lost half of the brine mix and I didn’t have enough kosher salt to make another brine mix . I ended up making a compound herb butter and put it under the skin when I roasted it and it turned out to be the best turkey I ever made 
How about some dessert ideas besides pie? Something easy and able to travel?
@lje62 - Now you just need to replicate the almost dropped, brine everywhere, compound buttee process this year and every year.
@onward Reposting this for you.
http://tiphero.com/baked-apple-roses/
@Onward I make pecan squares every year that have a shortbread type crust and taste like pecan pie but with less of the goo part. They travel well.
@onward Here is another quick recipe.
http://julieblanner.com/easyrecipe-print/5281-0/
For a portable dessert idea - my girls are making these for T-Day - can’t vouch for how they are , this will be the first time we’ve made them:
Haha, my older girl just posted this to me http://www.theonion.com/article/grin-slowly-spreads-across-moms-face-meal-revealed-51893
@lookingforward I wonder what the brownies were made of.
The 7 layer pumpkin bars looks amazing.
I personally am not really having a craving for the traditional Thanksgiving dishes.
I just want to have a lean light meal.
I am more looking forward to a peaceful weekend that is not overscheduled.
@Onward : Search for The Dutch Kitchen’s Jewish Apple Cake. Make exactly as written. Easy to cook and travel, delicious. Preparing the apples will go faster if you have one of those “peeler, corer, slicer” machines.
Thanks, everyone. I plan to look at all of these recipes.