Orange County legislators have a major decision to make this week: What is going on their Thanksgiving plates?
For some, a holiday dish and tradition go hand-in-hand.
Assemblymember Sharon Quirk-Silva, D-Fullerton, breaks out a special green decorative bowl — the same one her grandmother used for the very same recipe — to make a matching green Jell-O fruit salad that includes walnuts and Cool Whip. She calls her older sister to get the recipe, a tradition they both enjoy.
Sen. Tom Umberg, meanwhile, married into a tradition that he counts as his favorite Thanksgiving dish: dressing made out of herb-seasoned stuffing mix and shredded giblets and liver from inside the turkey.
That goes for Sen. Tony Strickland, too — albeit, his favorite Thanksgiving dish may not be overly traditional. The Huntington Beach Republican said he is grateful for his wife’s family’s homemade lasagna, which includes tiny meatballs and is served ahead of the turkey.
“This is the best lasagna I’ve ever had,” Strickland said, remarking on its freshness. “Everybody fights over the pieces of lasagna and the leftovers, who can take it home.”
The tradition is both on and off the table for Sen. Catherine Blakespear, D-Encinitas. She enjoys dark meat turkey as well as crispy turkey skin, off the turkey, which her family always makes sure there is plenty of. Her mother always made turkeys that way.
But before the meal, Blakespear’s family participates in a planned physical activity. Some years that has been volleyball or yoga or even archery. This year, a long walk is planned.
Here’s the scoop on what other Orange County legislators are serving — and eating — this Thanksgiving. Spoiler: It seems various mashed potato and dressing recipes are leading this poll.
Sen. Bob Archuleta, D-Pico Rivera: “For many, Thanksgiving is a highlight of the year, and I’m no exception. Few things bring me more joy than gathering with my family and friends to share a meal. The holiday offers a chance to sample a wide spread of dishes, prepared by different cooks in the family, from ham and turkey, to an array of salads and sides.
“But for me, the standout is always the mashed potatoes and gravy. And if there are a few hardy chunks left in the mix, all the better.”
Assemblymember Phillip Chen, R-Yorba Linda: Mashed potatoes with heavy butter is the Assembly member’s choice, a spokesperson said.
Sen. Steven Choi, R-Irvine: “My favorite Thanksgiving dish is, of course, well-cooked turkey breast, white meat, with plenty of cranberry sauce. The most fun part of Thanksgiving is sharing the meal with relatives in a favorite restaurant, and this year, we have chosen QUA Contemporary in Fountain Valley.”
Assemblymember Laurie Davies, R-Laguna Niguel: “I’m a midwestern girl, so if I had to choose just one dish, it would be my creamy mashed potatoes. I load them up with sour cream and garnish with chives.”
Assemblymember Diane Dixon, R-Newport Beach: “My favorite dish has to be my mother’s homemade from scratch turkey dressing that I’ve been preparing for over 50 years! It takes hours, and I start preparing the dish the day before with all original, fresh ingredients. And don’t forget that the gravy has to be homemade from scratch, too!”
Assemblymember Blanca Pacheco, D-Downey: Her favorite Thanksgiving dishes are mashed potatoes and stuffing, a spokesperson said, adding that she isn’t much of a meat-eater, so the sides are the highlight of her plate.
Assemblymember Kate Sanchez, R-Rancho Santa Margarita: “Candied yams were always my grandmother’s favorite dish, and every Thanksgiving she treated them like they were the star of the whole meal. She never rushed them — she’d melt the butter slowly, sprinkle the brown sugar like it was a secret ingredient, and always add just a little more cinnamon than the recipe called for.
“What made it special wasn’t just the taste — it was the way she cooked. She’d tell stories while the yams simmered, about our family, about her childhood, about how food was love long before anyone said it out loud. By the time the yams were glossy and tender, the whole kitchen felt warmer, calmer, connected. Now, every year, when that same sweet smell fills my house, I’m reminded that tradition isn’t something we inherit — it’s something we keep alive. Her candied yams weren’t just a dish; they were her way of gathering us, grounding us, and reminding us who we are.”
Sen. Kelly Seyarto, R-Murrieta: “Traditional stuffing has been my favorite throughout the Thanksgiving dinners of my life. Can’t forget the cranberries either.”