WDRB newsroom shares Thanksgiving favorites: From stuffing to pumpkin pie, see their top picks

LOUISVILLE, Ky. (WDRB) — We all have that one dish we look forward to devouring every Thanksgiving. Maybe it's green bean casserole or pumpkin pie, or maybe you are all about the turkey.

Whatever it is, Thanksgiving is definitely the holiday for foodies, but where does every one weigh in on their favorites?

In a survey done by Online-Casinos.com, Kentucky's favorite side dish is corn casserole, whereas Indiana's favorite side dish is deviled eggs. Shouldn't that be reversed since Indiana is known for its corn?

That same survey found Kentucky's favorite dessert is pumpkin pie, which is the favorite in 37 states except in Indiana, where the favorite dessert is the American classic, apple pie.

So, where do the WDRB anchors and reporters fall? Survey says — we asked and they answered to what their favorite dish to prepare for Thanksgiving is, and their favorite dessert to enjoy after the meal.

Favorite dishes to make:

Matthew Wine, meteorologist: My mom's Greek chicken has been a favorite since childhood!

Rick DeLuca, meteorologist: Stuffing

Valerie Chinn, anchor/reporter: Stuffing with bacon that I put in the turkey. It’s my favorite. Click here for a recipe that is similar to one I make. I don’t use French bread, but regular bread.

Krystal Goodner, anchor/reporter: Baked macaroni and cheese

Darby Beane, reporter: Broccoli cheese casserole

Molly Jett, reporter: Macaroni and cheese

Bryce Jones, meteorologist: Homemade macaroni and cheese

Mike Marshall, traffic reporter: Hashbrown casserole

Julie Dolan, anchor: Grandma's creamed corn

Gilbert Corsey, anchor: My turkey is super juicy. I use a turkey bag. Pull the guts out of the inside and stuff with carrots, onions, etc. Butter up the outside and salt and pepper. Time depends on the size of the bird. But do not baste. Put it in the bag and let the juices sweat.

Fallon Glick, anchor: Cheesy broccoli cauliflower casserole

Scott Reynolds, anchor: Mom’s dressing (in a crock pot)

Recipe:
- Grate 16 cups of hamburger buns (any day-old bread will work) in food processor. (break buns into quarters and do just a few at a time) Somewhat fine, but not pulverized.
- Grate or chop 5 tablespoons of onion very fine and cook to translucent in a stick of butter in pan. Add 2 sticks additional butter to gently melt.
- Put bread crumbs in crock pot and gently fold in 6 teaspoons of rubbed sage.
- Then in increments, gently fold in the melted butter and onion, being careful to not over stir or pack, but enough to incorporate it evenly.
- You can pre-make this and put it in large plastic bags in the fridge a day or two ahead of Thanksgiving or leave it in crock pot and make it right away.
- Cook on low for 4-6 hours, using a wooden spoon to gently stir every 30 minutes to prevent crusting on bottom of crock pot.
- Enjoy as a side or with gravy on top. It stores great in the fridge for at least a week.

Joel Schipper, anchor/reporter: Mashed potatoes

Hayden Ristevski, anchor/reporter: Mashed potatoes

Monica Harkins, anchor/reporter: Bacon green beans. My husband makes them semi-homemade.

Recipe:
- 1-2 cans of seasoned Italian cut green beans
- Half an onion, diced
- Bacon cooked and broken up into small pieces
- Cook bacon to your desired crispiness. Dice onion. Add everything into a crockpot and heat on low for minimum of 2 hours to cook onions.

Marcus Green, digital reporter: Turkey, using Alton Brown’s brine recipe.