Kristy;383842 wroteI get the feeling that you and your wife are lousy cooks. Only pie. Only generic types.
You're probably those people who serve cranberry sauce in the shape of a can, and buy box stuffing.
Actually, the bolded refers to the subset known as "baking" which is hilarious if you knew my actual surname. While I do not bake, I am a fairly decent cook. Cornish hens with walnut stuffing and a mustard glaze is a specialty, as is maple glazed salmon on the grill or plank. Wife is FAR more creative in the kitchen than I. She would DEFINITELY whip up some stuff to knock your socks off, but does not do so on a regular basis as I am fairly pedestrian in my tastes. she makes great butter tarts and date squares, though . . .
Cranberry sauce from a can? It is a little known fact that the beginning of the Inquisition can be traced back to a harvest banquet where the local Bishop was served cranberry sauce from a can.
Box stuffing is okay as a base, you just need to jazz it up a little. Walnuts or pecans, diced apples, sausage, all manner of goodies. Then you cover the turkey in bacon slices so that it self bastes. Best thing is eating the bacon afterwards.