If you want to know some of the famous Thanksgiving flavors in Wisconsin, here is a glimpse of their personal turkey festival traditions.

Some of these eight celebrities are related to food, while others are not. They range from Cesar Luis from the award-winning cheese maker Cesar's Cheese (he often creates imaginative and exquisite meals from scratch) to the comedian Charlie Berens (as everyone knows, he more or less uses a buck knife to follow him Mom’s Potato Salad Recipe).

In any case, all eight celebrities are looking forward to spending Thanksgiving with the rest of us on Thursday. Perhaps not surprising, they all agreed to serve turkey as the main course, but there was no consensus on the pie.

They like leftovers; questions about leftovers have triggered the longest and most enthusiastic responses.

Behrens: No matter what they are doing, I am eating. If I'm cooking, that's okay, because it will taste burnt. 

Louis: For us, it is a traditional turkey, but it will be made in a wood fire oven. ...On the wheels in the backyard...marinated with guajillo peppers.

Reichert: It's definitely turkey, because I have to make gravy.

Butler: This must be a traditional turkey. This is one thing everyone agrees on. People like white and dark meat...so I only make turkey.

Gotter: I roast a turkey every Thanksgiving. Yes, barbecue. This big bird has been roasted on the grill for about 3.5 hours, it is so smoky and soft...melts in your mouth.

Stohs: Definitely a turkey, a whole bird. In recent years, a daughter and I have worked together to make a marinated fresh turkey, coated with a mixture of herbs and olive oil on the skin and under the skin. This is a test kitchen recipe in the United States. delicious. I do have a daughter who is semi-vegetarian (she eats fish), but she is full, and occasionally a bit of meat is not bad. 

Washington: Of course the traditional turkey! A joke when people ask "Where did you get your turkey?" My answer was "gas station in downtown Delafield". Daybreak Prime Meats and Deli In the Mobil Station Building, Billy the Butcher is the best. I live the moment I can be expressionless, because they are chewing a big mouthful of turkey. 

Paster: We only eat turkey on Thanksgiving. We don't believe in substitutes.

Related: Thanksgiving Dinner: How Do I Roast Turkey?

Behrens: Ask everyone who their favorite politician is, and then place a bet in the next battle. 

Louis: We get together, my son, my daughter...at the table, we enjoy the food.

Reichert: Let go, my favorite part is the filling, I will fill the bird. I double or triple the normal filling recipe, because fillings are an important part of our Thanksgiving tradition. It's simple...pork sausage, ground beef and a bag of blackberry stuffing cubes. I make turkey soup by myself. No measurement. It blends a bit and becomes delicious. 

Butler: Oh oh. I think making the profile is my favorite. Side dishes, for me, make any meal. I made 32 noodles... Macaroni and cheese, of course, green beans, cream corn... You have mushrooms and you have vegetables. I said that every year I cut production, but I didn't. 

Gotter: My favorite part of this meal is that my wife went all out to decorate the house and table with autumn decorations. It feels so festive. Oh, the smell of food fills the air. Since most of our families now live in Florida, usually only me, my wife and two children enjoy all the delicacies made by my wife and daughter. When our parents decided to bravely face the cold of November, those Thanksgiving Days reminded me of the grand dinner when I was a kid. 

Stohs: Just before I started, I started to appreciate when my plates were full: the color palette of the gourmet painter, there were six or more things in it. It is rare for a meal to have so many kinds! Somehow, they taste great together. However, my favorite moment at Thanksgiving dinner was when my 5-year-old granddaughter announced: "Grammy, it's like a feast!"

Washington: This is too difficult to answer. I like all this and pay all the expenses the next day. But the one thing I look forward to most is kale. I am the only person in the family who likes them, so when I make them, the amount is quite substantial, and I can freeze them into smaller portions and eat them in the next few months.

Paster: The gravy, but it must be spectacular.

Behrens: No. Burning jelly? Yes. 

Louis: Yes. This will be a fresh turkey. I spent a whole day doing that. A medium-sized bird, you will get more flavor-15 pounds, 16 pounds, you know. My wife, she likes to make stuffing. 

Reichert: Yes, I have been cooking Thanksgiving dinner for 25 years. I do most of the cooking. 

Butler: Of course, I will not allow others to enter my kitchen. This is a taboo.

Gotter: I roast turkey every year...it's my responsibility. My wife likes to make all the noodles, and every year she surpasses herself in preserving traditional dishes and making some modifications to other dishes. My two children are now enjoying baking pies. ...It has created a lot of laughter and jokes of a lifetime. 

Stohs: I cook every Thanksgiving, no matter who gets together. This includes a turkey and all aspects that my husband and I like. There would be no Thanksgiving without them.

Washington: This is a very good question. ...We have not planned that far.

Paster: Yes, part of it. Gravy. So I think there is pressure.

Gotter: Wisconsin is the cranberry capital of the world, I must be careful here...hahaha. They are not on my banquet list, but I always put some on my plate because my wife likes them and there is a plate on the table. I do like their sweetness, but I need space for other delicious dishes.

Storrs: Thumbs up. I have a simple sauce made with fresh berries, but some adult children insist (for traditional reasons) the gelatinous substance in the can, with its signature ridges. After everyone leaves, the rest of this version may disappear in the refrigerator...

Washington: Cooked with fresh cranberries...absolutely. Canned versions are not allowed. I’m Klan Buggy. 

Related: Full of Flavor: Wisconsin Cranberry can be a sweet and savoury pair in any meal

Louis: We have a pie competition. Apple. Mixed berries. Blueberries... My kids really know what they are doing, they have learned a lot from me. 

Reichert: I kind of want to pair pumpkin and apple desserts, but if you want me to choose, it's pumpkin. 

Butler: Oh, pecan pie of course. Well, I want to talk about sweet potatoes, but this is not an option.

Gotter: I like pumpkin pie. My wife is from the South and likes pecan pie... She said it is a pee pot. 

Stohs: Pumpkin, this is my husband’s favorite pie of all time. I like the fun of trying different versions, but he always chooses the classic, plus double the spice. The whipped cream is real, mixed with raw sugar and vanilla. 

Washington: Honestly, pie is where we enter the "food coma" zone on Thanksgiving. Pies are not safe in our house. In order to provide a perspective, we did not prepare a cake for the rehearsal dinner, but made a pie. The next day, at the wedding, we had a wedding cake and a pie/dessert. We don't refuse pie...but if you have a choice, you can choose Mr. Dye's Pies' sweet potato pie, or bag of Elegant Farmer apple pie or rhubarb apple pie. Who am I kidding? All of the above.

Related: My family is starting to determine whether canned pumpkin pie or fresh pumpkin pie is best for Thanksgiving. This is what we found.

Behrens: In my egg the next morning. 

Louis: The leftovers I will make the next day. I took all the meat and bones. I try to make turkey soup. I try to make enchiladas or tacos, or both. This is how I use leftovers. 

Reichert: My favorite is to use leftovers to make a Thanksgiving sandwich. The inside is homemade English muffin bread. I brown it with bacon fat, cranberries on one side, gravy on the other side, and stuffing. Ingredients, bacon and turkey in the middle. This is amazing. This is the whole reason why I like Thanksgiving so much, because I can make this sandwich.

Butler: Of course, everything in Tupperware must be covered, and I will label it. They don't want to use the microwave to heat up, so I heat them up. But I have a three-day window, after which everything must disappear. I tell people that this eats them up. Three days, that's it.

Gotter: I like leftovers! The more the better. And I don't mind if they are cold, as long as I can continue to enjoy all these flavors. The best turkey leftovers are my wife’s annual spicy turkey chili... mouthwatering.

Stohs: We are very suitable to eat two leftovers after the holiday, reheating and eating just like Thanksgiving. However, after that, I tend to use the leftover meat to make turkey casserole or soup. I usually don't try frantically to turn leftover noodles into something new, but I admire the creativity and length of some chefs.

Washington: Heat up all the noodles on a plate for the next day or two, then freeze the rest overnight when we don’t have time to cook. On the Sunday after Thanksgiving, I went to Minnesota to make wild rice soup with leftover turkey.

Related: Thanksgiving leftovers can be transformed in the morning, noon, and evening (and dessert)

Jennifer Rude Klett (Jennifer Rude Klett) is a freelance writer in Wisconsin and the author of a new cookbook, "Home cooking is making a comeback: neighborhood advice and 40 orders from the Midwest Food Reporter’s Farm Kitchen A delightful recipe". Contact her at jrudeklett.com.