I used to help my nagymama and father with 2 specific recipes during the Thanksgiving and Christmas. These 2 I still make today.
I remember by nagymama having my aunt mail yams to her, because they differed from American yams. But after she passed away, it caused us to change the recipe up a bit. I think this recipe is more southern than Hungarian. But it’s good, so good my family requests it year after year.
It’s yams, with honey, nutmeg, cinnamon, vanilla, and brown sugar with butter. It’s better when used with fresh yams, not canned yams. I remember my father would let me drizzle on the honey when I was small.
The other is turkey stuffing with ground beef and pork and spices like onion, garlic, ground sage, ground ginger, chicken or beef broth, and diced celery, with chestnuts, and can add pine nuts for extra flavor.
From Pity to Praise 