I've tried introducing the family to brussels sprouts sauteed with pancetta. They didn't hate it but they craved the old green bean and mushroom soup casserole with those canned fried onions on top. I prepared beautiful corn pudding one year and an over-the-top succotash the next. They liked both but still craved plain old shoepeg corn (canned or frozen) plopped in a bowl with lots of butter. I've prepared a stuffing that includes turkey liver, pine nuts and lots of other great stuff. They liked it but, again, craved the stovetop variety out of a box. Any suggestions on how to tweak those convenience food favorites so they're recognizable to the traditionalists but a little extra tasty for the wannabe gourmets at the table?