Kara Lindsay Shoen said her smoked oyster stuffing recipe comes from her mother. Donna Sue Hays used to make the lavish side dish when she lived in Knoxville, Tenn.
Paul Pownall and his friends — student chefs at Schenectady County Community College’s highly regarded culinary arts school — have different appetites for the fourth Thursday in November.
Pownall must have sausage lasagna on his holiday table. Kara Lindsay Shoen prefers her mother’s oyster stuffing. Shannon Dowen-Ronda makes cinnamon crème brûlée for Thanksgiving dessert. Michelle Anaya-Malone begins festivities with lumpia — Filipino spring rolls.