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The recipe lists potatoes, an egg, flour, salt, and pepper. I was surprised to find that the recipe called for frying the latkes in clarified butter instead of oil. Eating foods fried in oil is part of Hanukkah tradition, so I was a bit skeptical about this change.

I managed to cut myself almost immediately. Grate with caution.

The resulting batter had the consistency of oatmeal.

The recipe includes instructions for how to make clarified butter. You can also just buy ghee at a grocery store and skip this step.

It reminded me of skimming the fat off the top of chicken soup. It was easy, but took extra time waiting for the solids to settle.

Garten's recipe instructs using a tablespoon of the potato mixture for each latke.

I also loved that frying the latkes in butter didn't make my entire apartment and person smell like oil. It's a strong scent that tends to linger. These just smelled mildly like melted butter, which was amazing.

Because there weren't any other added ingredients to the batter, the potato flavor shone through and the buttery crust was delicious.

It didn't have the oily taste of a traditional latke, but I actually preferred the milder taste of butter.

Stewart's recipe involved twice the amount of potatoes and eggs that were in Garten's, as well as additions like grated onion and beer.

Stewart's recipe says to reserve this potato juice, let the milky starch sink to the bottom, and pour off the liquid — similar to the clarified butter I made for Garten's recipe.

Grated onions are standard in latke recipes — beer, not as much. I was curious to see how it would affect the flavor and texture.

The larger latkes took much longer to fry than Garten's, and they were a little more unruly to flip. I'm still trying to get a resulting oil splash out of my favorite jeans.

I could already tell that these latkes were going to be the more traditional of the two.

I couldn't taste the beer, but the grated onion and the crispy, oily goodness created a sharper flavor that screamed Hanukkah to me.

Even though they're not fried in oil — which is kind of the point of eating them on this holiday — I enjoyed Garten's latkes more because they were easier and faster to make, and they had a mild, buttery flavor that I loved. But Stewart's recipe is perfect for traditionalists.

The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread. However, Martha Stewart also recommends adding optional ingredients like toasted pecans and dried cherries to elevate the stuffing.

For her recipe, Ina Garten recommends toasting your bread first before moving on to sautéing the onions, celery, apples, parsley, salt, and pepper. After sautéing the sausage in the same pan, mix all the ingredients together with chicken stock and the dried cranberries before baking it in the oven.

The chef's Thanksgiving favorite recipe uses mild fresh Italian sausage, diced onion, diced celery, garlic, apples, chestnuts, fresh goat cheese, and a beaten egg before it's baked or stuffed inside the turkey.

The recipe is pretty traditional, except for the inclusion of McIntosh or Empire apples. The stuffing is baked in the oven and calls for seasoned cubed stuffing rather than homemade bread cubes, which many celebrity chefs recommend.

The recipe calls for sliced pepperoni, yellow onions, red bell pepper, pepperoncini peppers, and sun-dried tomatoes. To amp up this Italian-inspired recipe, Fieri also opts to use dried-out focaccia bread rather than white bread.

When Business Insider's Chelsea Davis made the stuffing for her Thanksgiving dinner, she said it "tasted like a loaded pizza."

The recipe doesn't include meat, although it does use chicken broth and poultry seasoning to give it more flavor. Gaines also adds interesting ingredients like heavy cream and mushrooms to her stuffing.

Drummond's dressing recipe — yes, it's technically called dressing if it's not in the bird — uses cornbread, an Italian bread like a ciabatta loaf, and French bread. The recipe doesn't use sausage, although it does include other classic ingredients like celery, parsley, and onions.

The recipe also uses unsalted butter, red onion, celery, carrots, garlic, and fresh sage to add a lot of flavor. Despite Flay mostly being known for his burgers, the recipe has received mostly positive reviews on the Food Network's website, with one user calling it "a staple every year" at their Thanksgiving dinner.

To make Deen's Southern cornbread stuffing recipe, you'll need a stick of butter, chopped celery, chopped onion, chicken stock, plus the ingredients needed to make the cornbread. The recipe also calls for saltine crackers, which Business Insider's Paige Bennett thought was a miss. 

"When I took a bite, I noted the interior was far too soggy — there was definitely too much broth, and the crackers turned mushy after absorbing the liquid," she wrote.