We’ve had threads about this.
I’m stealing this.
That sounds great!
There is a hack that says using melted butter in place of the oil and milk in place of the water when making a cake from a mix will make it taste like a homemade cake. I haven’t tried it yet.
@Two_Many_Cats2 Come join the Dark Side…we have White Trash Turkey Dinner!
Dark Side, Dark Meat…That’s for me!!
You can heat the ingredients the old-fashioned way, on the stove. The result is the same, just takes longer.
One thing I have found, though, is that the thinly-sliced deli meats don’t heat well on the stove. They tend to get tough and chewy if you leave them in the gravy even for a minute or so. It’s best to just put them on the bread cold and pour the hot gravy over them.
I love stuffing with my turkey, but can’t always be bothered to make the Stove Top boxed version. Nowadays I buy a complete Stouffer’s microwave turkey dinner and have that a couple of times a month.
And don’t forget the cranberry sauce! 
I mean, I’m plenty lazy already but I clearly have much to learn if I aspire to be a master.
Making good stuffing isn’t as easy as just dumping the contents into a pan and adding water. You still have to chop up the celery and onion and saute them in butter before adding to the mix.
The one advantage I see in Stove Top stuffing is that the dry ingredients are already blended and seasoned. Saves a bit of trouble when making a full poultry or pork dinner.
I’m old now and I can’t eat like I used to… but here are some of the gross habits of my youth:
- saltines and margarine
- grape jelly and cream cheese sandwiches
- salami, margarine and yellow mustard sandwiches (I don’t know where I picked this one up!)
- well-done steak with ketchup + A1 mixed together
I eat the cartilage chunks off the ends of chicken legs and eat the wing tip on a full chicken wing.
I’m now married, but in the past I refused to let potential dates see me eat chicken until we’d been together for a while. It’s just not a pretty sight.
Just thought I’d point out an interesting sequential thread related to this topic.
-
Your Most shameful Culinary Practices
-
Sterilizing Mayonnaise?
I’m getting a LOT of recipe ideas in this thread. But these lips will never touch lips that have touched margarine.
You have a number of kindred spirits (though, mostly butter rather than margarine) in this thread:
https://boards.straightdope.com/t/what-goes-best-on-saltines/938446/85
I LOVE the wingtips of chicken wings. But I don’t care for the cartilage at the end of chicken legs. I don’t think it’s gross to eat that, I just don’t like it myself.
Canned white potatoes cooked in a hot hot oven & rolled around in melted butter until each po gets a little tough buttery crust. Yum.
Iceberg lettuce ONLY
I’m a pretty accomplished cook, and when I make chili or mole, etc., I do it from scratch using reconstituted dried peppers and the whole. . .er. . .enchilada. But on occasion, I loves me a can of Dennison’s chili. Preferably mixed with a bowl of elbow macaroni. My wife just looks and me and shakes her head. Come to think of it, I can eat an entire box of cooked elbow mac just mixed with butter and salt. It’s a holdover from my childhood.
I’m not too proud of the ‘Timothy’ incident.
(snerk) I haven’t thought of that song in years. 
Was this a good thing people liked or was it an unforgiveable food crime?
I object! Claxton fruitcake is excellent, compared to the cheap trash sold elsewhere. It’s more of a confection than anything, should be cut in little cubes to add interest to the inevitable Christmas cookie plate.