Well I understand tradition, and the importance of it. We've tried going out for Thanksgiving dinner, but quit for several reasons:
(1) It's kind of like eating out on Mother's Day or Easter -- everyone does it, and the there's too much congestion in the restaurants. I feel like they are just herding us through as fast as possible.
(2) We've tried going to very fine restaurants, but even those end up serving a big buffet in their ballrooms, and you have to go through the lines to get your plate filled. Since Steve can't carry a plate and serve himself, this means I have to go through the line twice, and I just don't like having to do all the jostling. Even if the food is delicious, varied and plentiful.
(3) Steve likes Thanksgiving leftovers, and you don't get "doggie bags" when you go through a buffet. I always end up having to cook a turkey and trimmings the following weekend, to satisfy his desire to eat more than one turkey meal.
(4) Finally, two of the times that we've eaten out for Thanksgiving, our credit card was compromised. Once the number was stolen and used in another state. (And this happened to everyone who ate there, not just us.) The second time, the same restaurant ended up charging our card for about $1500. They somehow accidentally ran our card for three other diners. And one of those was a group of 20 who bought several bottles of expensive wine. Again, the situation got straightened out, we got our money back a week later, and the manager of that restaurant is VERY kind to us whenever we eat there ever since. (First they asked us to come back for a free meal with all the trimmings (from hors d'oeuvres to dessert), as an apology -- which we did. But ever after , whenever we show up, the manager makes sure we get extra special treatment.

But even so, I am pretty gun shy about eating out on big dining days anymore. And since i like to cook, I happily serve a nice meal at home.

Here's a fun new twist on homemade piecrust. Does anyone do that anymore? This one is called "cinnamon roll pie crust," and is made with a base of refrigerated pie crust sheets.