The Pack Up + Go team loves traveling for holidays, eating all the food, and spending time with family - just like all of you!

Below are some of our favorite family traditions + recipes.


Family Traditions:

  • My uncle has always made us go around the table and say what we are thankful for before we can eat. We all roll our eyes, but it is a tradition we have really come to love.

  • Spending the day with my immediate family just hanging out and having fun.

  • I eat dinner at my aunt and uncle's house, and Thanksgiving is always a nice chance to catch up with my sister and cousin, and their families.

  • Watching football. All day.

  • We have our meal at lunch, which leaves plenty of time for 2nd and third and fourth helpings later in the day.

Favorite Thanksgiving food/dish:

  • All of the sides - veggies, mashed potatoes, etc.

  • Stuffing, mashed potatoes, and gravy are always great.

  • Mashed potatoes because they are made out of potatoes. I like that they're super simple yet awesome.

  • Roasted sweet potatoes, but never with marshmallows because I am not a child. Why? Because they are happiness in a bite. Sweet, savory, soft, crispy, and just taste like Fall.

  • Mashed potatoes. duh.

Thanksgiving wouldn't be the same without…

  • Food + family.

  • Catching up with cousins!

  • Family drama

  • Never having enough room for pie

  • Family + wine!

From our followers!

  • Post Meal Sleepies:

    • “After dinner - when we’re all sleepy and tired - we watch Home for the Holidays + Planes, Trains, and Automobiles.”

    • “Going to bed by 6PM and not waking up until 9AM the next day!”

  • Regional Dishes:

    • “From California, but I married an Oklahoman and I have learned to expect cornbread stuffing and mac n’ cheese at his family thanksgivings”

    • “Lingonberry Sauce and Lefse! Added these to the meal when I moved to Minnesota”

      • @asmcintosh

      • A note for those who don’t know:

        • Lingonberry jam is a staple food in Northern European cuisine. Lingonberries are popularly served in Sweden along side meat balls + mashed potatoes, but you can find this tart sauce on Thanksgiving Tables all across the Midwest. Lefse is a Norwegian flatbread that can be made from rice or potatoes (instant potatoes if you’re in a hurry). Mix in flour, butter, and milk or cream and your ready to create this thin, savory bread!

          • Want to make some yourself? Find the recipe here Lefse!

    • “Gooey Butter Cake for dessert in St. Louis, MO”


Photo by  Andy Chilton  on  Unsplash

Buttered Rolls

"These rolls are so rich, they need no buttering at the table. My husband, Ace, married me so he could be close to the baker of these rolls. They're great for Thanksgiving because they can be mixed the night before, refrigerated for a day or two and baked the next day. They require no kneading. The Secret: Real butter."


  • 1 package dry yeast dissolved in 1 tbsp warm water

  • 1 1/2 cups scalded milk (cooled)

  • 1/2 cup sugar

  • 1 tsp salt

  • 1/2 cup melted butter

  • 2 well-beaten eggs

  • 5 cups flour

  • Additional 1/2 cup butter for brushing dough, melted


  • Mix all ingredients except flour with an electric mixer, Stir in flour all at once. Cover and refrigerate 3 to 4 hours or overnight.

  • For Thanksgiving crescent rolls: Cut dough in half, then in half again. Working with one-fourth of the dough, roll it into circle. Brush with melted butter. Cut circle into eight pie-shaped wedges. (More, if you like. The number of wedges depends on the size of your crowd.)

  • Roll up from wide to narrow in, tucking under tip; shape into crescent. Place on nonstick or buttered cookie sheet. Brush crescents generously with butter. Repeat with rest of dough.

  • Let rise 2 hours, or until double in size. Bake at 350 degrees for 10 minutes (note: sometimes they take a little longer.


Potatoes Romanoff (A.K.A. Cheesy Potatoes)

“Here is my fam's cheesy potatoes recipe. I never liked it as a kid but I tried it again last year and am obsessed. Only took 25 years!”


  • 8 good size potatoes 

  • 16 oz sour cream

  • 1 bunch green onions

  • 2 C shredded cheddar cheese

  • 2 3/4 t salt

  • 1/4 t pepper

  • Paprika


  • Cook potatoes in jackets, peel + shred. 

  • Stir in sour cream, 1 cup cheese, onion, salt + pepper

  • Sprinkle cheese on top

  • Refrigerate overnight 

  • Bake uncovered 350 degrees for 30-40 minutes in 9x13" pan


Broccoli Souffle

“Much more of a cheesy, egg-y, broccoli casserole than a souffle - but that’s what we call it! This super simple recipe has been a classic on my table for as long as I can remember. We usually double the recipe because we love to have the leftovers!”


  • 10 oz broccoli florets

  • 1 C mayo

  • 1 C shredded cheddar cheese

  • 1 can Cream of Mushroom soup

  • 1 small onion (minced)

  • 6 eggs (scrambled)


  • Mix all ingredients

  • Butter casserole dish

  • Bake at 350 for 1 hour

How do you celebrate Thanksgiving? Let us know in the comments!