Is Thanksgiving a bigger deal (food wise) than Christmas?

Growing up as a kid in the seventies, all of the holiday meals were basically the same. We went up to my grandma’s lake house for all holiday dinners. We had the traditional Thanksgiving dinner with a New England/Canadian flair. Think lots of winter squash. Christmas dinner was the exact same meal. New Year’s Day dinner was the same except with ham instead of turkey. I can’t remember if we had ham or Turkey for Easter but again it was the same sides, although I think we had scalloped potatoes as a side as well when we had ham. I never got sick of it. My grandma and my parents and aunts and uncles are long gone now. At age 60, I am now in charge of all holiday dinners. It’s just for three adults now with days of leftovers expected. I serve the same basic Traditional Thanksgiving dinner my grandmother served with just a few tweaks. For Christmas Day I would do the same basic dinner but instead of a full size turkey I would make a turkey breast and a small ham. The desserts are different. Pies for Thanksgiving and Christmas cookies, fruitcake and a Yule log cake for Christmas dessert. Then a couple of years ago we decided we loved the ham and cheese sliders we had for leftovers at Christmas so I started making a small ham alongside a whole turkey on Thanksgiving. Easter dinner is the same as Christmas except sometimes I will make candied baby carrots instead of candied yams and sometimes a tray of scalloped potatoes. New Years Day dinner used to be the same as Christmas but we found it too repetitive and decided to do surf and turf dinner instead. So it’s filet mignon with caramelized onions and baked stuffed shrimp and baked stuffed sole and bake stuffed clams and mashed potatoes and broccoli with cheese sauce and corn and a side salad and a dinner roll. Dessert is usually a fancy pastry from the bakery, or leftover Christmas cookies! A few years ago I decided it was too difficult trying to make Christmas dinner while doing presents and everything else, so I now make Christmas dinner two days later on December 27. By that time I have the time and energy to do it and we are ready for a big meal again. What I do is make a Christmas Eve spread which includes finger foods and macaroni salad and a pasta dish with my homemade pasta sauce with sweet Italian sausage and homemade meatballs. We feast on this for a few days during Christmas Day and a couple of days afterwards and then on December 27 we are ready for turkey and ham again. As I get older I am thinking of downsizing the two days late Christmas meal again. Maybe just ham and scalloped potatoes and candied yams. Or an elaborate breakfast / brunch with cinnamon rolls and French toast casserole and eggs and home fries and breakfast meats and fruit salad. We all had Covid a couple of years ago at the holidays and I ended up substituting a meatloaf, scalloped potatoes and candied yams for the two day late Christmas dinner. It still felt holidayish without being too hard to prepare. I also do a homemade lasagna for what I call tree day, which is the day we decorate the live tree for Christmas. Usually a few days after Thanksgiving. Just when the Thanksgiving leftovers are running out. They last about four days. I also do a New Years Eve spread of finger foods. I’m thinking of just getting pizza and wings instead but we sometimes do that for Superbowl Sunday in February, so it may be too soon. Sometimes I’ll get a Stromboli to go along with sliders and other finger foods. Basically we jump from one feast to the other. As soon as the leftovers are gone it’s time for the next spread. But Thanksgiving is the king of all of the feasts and the one I look forward to the most as it’s the first to kick off the holidays. In case anyone is interested, my Thanksgiving feast includes a roasted turkey with the pork stuffing cooked inside of it, homemade turkey gravy, ham with a honey brown sugar glaze with pineapple rings, mashed potatoes, yellow turnips(rutabagas), candied yams, puréed butternut squash with pure maple syrup, tiny peas, jellied cranberry sauce from the can, a buttered dinner roll, black olives, celery stuffed with pineapple cream cheese, and for dessert homemade pumpkin pie with whipped cream and homemade Dutch apple pie with vanilla ice cream. I also make a homemade orange cranberry nut bread with cream cheese icing. I make two of them and serve one at Thanksgiving time, usually for breakfast and I freeze one and serve it around Christ time. My grandmother’s dinner was just slightly different. She just roasted her butternut squash whole. She also served a roasted acorn squash as well. She served coleslaw but no tiny peas and just plain sliced white bread instead of dinner rolls. She served either a ham or a turkey, never both at the same time. She also served a French Canadian dish called Graton, sometimes called Craton. It’s basically a pork pate spread you make sandwiches with. She didn’t serve it with dinner but gave us a container to take home with leftovers. She didn’t do the traditional pumpkin or apple pies but she always did vanilla cream pie. To me it seemed more like an Easter dessert but she made one for each family to take home so who am I to complain? When we showed up at her house, all of the pies were lined up, ready to take home. Like 10 of them. She also served a wonderful applesauce cake with walnuts and cream cheese icing. I couldn’t find the recipe card after she died so it’s lost forever. Get the recipes from your older relatives folks. Before the memory loss kicks in! I remember hearing about two cousins visiting their elderly grandma at the hospital on her deathbed and one going to the other “ You got the stuffing recipe, right?” I’m sure neither did! 😂😂