Thanksgiving Traditions and Dishes Across the USA
As Thanksgiving approaches, a low rumble of stomachs eagerly anticipating the treasured holiday foods can be heard across the country. Thanksgiving celebrates the harvest and gives thanks to the bounty of the land. However, to most – if we’re being honest – American history and hand-turkeys take a back seat to dreams of plump turkey, tasty pies, big family dinners, and still more pie.
Regional Thanksgiving Meals
Every family interprets the Thanksgiving meal in their own way based on the foods of their region and their ethnic background and traditions. A family with Mexican roots might adapt a Thanksgiving tradition and serve turkey tamales. In Hawaii, a turkey might get roasted in a traditional underground imu and pineapple could stand in for cranberries. Everyone has their own traditions and it’s all fair game on Thanksgiving.
Talking Turkey
Turkey may be king on Thanksgiving, but other meats like ham, roast beef, goose, and crab or lobster dinners also grace tables across America. In fact, if you really want to replicate the first Thanksgiving, you should aim for a shellfish, eel, and venison feast.
Even if you’re sticking with the classic turkey, preparation varies widely: brine or no brine; butter-basted or sweet glazed; hours in the oven, low and slow in a barbecue, or a Southern USA delicacy.
Then there is the legendary turducken, hailing from Louisiana. This indulgent dish features duck stuffed in a chicken stuffed in a turkey, each layer filled with different types of stuffing. This, my friends, is what the holiday is truly all about.
Sides and Sauces
Stuffing vs Dressing
The distinction is simple: stuffing is cooked inside a turkey, while dressing is prepared in a baking dish. “Dressing” is commonly used in the South, but it varies from family to family. Basic stuffings usually consist of a baked blend of bread, grains, vegetables, fruits, and nuts.
Sausage stuffings are common in the East, cornbread dressing is a Southern specialty, and oyster stuffing appears in both the Gulf states and in New England. While oysters are abundant along the West Coast, they rarely make it inside a bird – you’ll more likely find a sourdough and apple stuffing instead.
Gravy
There are countless variations of gravy throughout the US: cream gravy, sage gravy, and even a red chile gravy in New Mexico. One of the most unusual regional additions is found in the South, where some folks add sliced or crumbled hard-boiled eggs to turkey gravy. This may delight some, while others might be perplexed by the idea.
Cranberries
Cranberries grow in boggy areas across the Northern Hemisphere, with the large-fruited North American species being the culinary favorite. No matter where you are in the US, something made from cranberries is likely to be present at Thanksgiving dinner.
Canned jellied cranberry sauce is associated more with the western US, whereas cranberry relish—with typical citrus peel—is prevalent in the northeast. Cranberry salad is also a popular trend found in the Midwest and South.
Sweet Potatoes vs Yams
In the US, “yam” and “sweet potato” are frequently used interchangeably, though yams are more popular in the western states. The orange root vegetables seen in many markets are typically sweet potatoes, while true yams are rougher, brown-skinned tubers. Candied sweet potatoes, often topped with toasted marshmallows (a controversial choice), accompany savory mains or shine in sweet potato pies, especially in Southern homes.
Corn, Corn, and More Corn
Corn is a staple in the US, showing up on Thanksgiving tables in various forms: corn on the cob, cornbread stuffing, or even corn casseroles. Cornbread, often touted as the best by countless grandmas, remains a beloved Thanksgiving side throughout the South and Midwest.
Macaroni and Cheese
Macaroni and cheese deserves year-round attention, especially during Thanksgiving. In the South, mac and cheese is paired with turkey just as naturally as mashed potatoes and broccoli casserole.
Jello Salad
The iconic Jello salad comes in many variations, typically beginning with lime Jello. Ingredients often include attempts to boost the dessert’s status to a salad, resulting in colorful concoctions. Common additions include cottage cheese, pineapple, celery, and walnuts.
Wild Rice
Wild rice, a native crop of North America, often appears on Thanksgiving tables in the form of pilafs, salads, and stuffings. As Minnesota’s official state grain, wild rice is especially popular in the Northern Midwest near the Canadian border.
Creamed Onions
In New England, creamed onions are a common side dish. While diners elsewhere may be unsure of what to make of a bowl of pearl onions in cream sauce, in New England, they are enjoyed as-is alongside the main course.
Desserts
Pumpkin Pie vs Sweet Potato Pie
Nothing says Thanksgiving like pumpkin pie—unless you find yourself in the South, where sweet potato pie reigns supreme. While both pies have similar preparations and spicing, casual diners may not notice the difference.
Concord Grape Pie
In New York and surrounding regions, the Concord grape pie is a cherished fall dessert. Crafting one involves serious effort, including removing thick skins and seeding the grapes before cooking down the mix for a rich filling.
Indian Pudding
Common in New England Thanksgivings, Indian pudding is a thick cornmeal porridge sweetened with molasses and flavored with spices. Often, raisins or other fruits add to the mix, and while its appearance is less than appealing, the flavor can easily persuade you to skip the fancier pies.
Pecan Pie and Its Variations
The pecan is North America’s best nut-based contribution to dessert, and pecan pie is often the star of Southern Thanksgivings. Variations abound, from highly custardy pies to those with mostly nuts and corn syrup.
Persimmon Pudding
Even though Thanksgiving is late for harvest, it’s perfect timing for persimmons. This dessert is particularly notable in Indiana, with the ripe American persimmons creating a delightful steamed pudding.
