Regional Thanksgiving Dishes: 14 Sides That Give Away Exactly Where Your Family Grew Up

Regional Thanksgiving dishes say more about your family than any old photo album ever could. Pass a bowl of sauerkraut in Baltimore, a skillet of cornbread dressing in Georgia, or a plate of red chile gravy in Albuquerque, and nobody at the table needs to ask where you come from. This fall, an Associated Press food story made the same point, and a national survey of 5,000 adults it cited found stuffing or dressing is the top side in 42 states. So we took a slow road trip across the map to find the regional Thanksgiving dishes families refuse to give up. Every stop below comes with a short story, a shopping list and simple steps, so you can borrow a hometown that is not yours this year. Start with the dish that tastes like home, then try one from the other side of the country..

Southern Cornbread Dressing Leads the Regional Thanksgiving Dishes of Georgia

In Georgia it is never called stuffing, and it never goes inside the bird. Cornbread dressing bakes in its own skillet until the edges turn crisp and the middle stays soft and sagey. Grandmas bake the cornbread two days early so it dries out properly. We have more of these traditions in our list of Southern Thanksgiving favorites, but this skillet is where the Southern table starts. Make it once and you will never go back to the boxed kind..

You will need: 1 pan day-old cornbread (about 8 cups crumbled), 4 slices stale white bread, 1 stick butter, 2 cups chopped onion, 1 1/2 cups chopped celery, 2 teaspoons dried sage, 1 teaspoon black pepper, 3 cups chicken broth, 2 eggs.

How to make it: 1. Crumble the cornbread and bread into a big bowl. 2. Cook onion and celery in butter for 8 minutes, then stir in sage and pepper. 3. Pour the vegetables over the crumbs, add warm broth and beaten eggs, and stir until it looks like wet oatmeal. 4. Spread in a greased skillet and bake at 375°F for 45 minutes until golden on top.

Baltimore Sauerkraut With Pork

Ask anyone raised in Baltimore and they will tell you turkey looks lonely without sauerkraut, the city’s favorite among regional Thanksgiving dishes. German families brought the habit to the city more than a century ago, and it stuck. Serve it the way Baltimore does, right beside the bird, and pair it with other Chesapeake comfort food like Maryland crab cakes during the long holiday weekend.

You will need: 2 pounds sauerkraut (rinsed if you like it milder), 1 pound smoked pork chops or pork shoulder, 1 onion sliced, 1 apple grated, 1 tablespoon brown sugar, 1 teaspoon caraway seeds, 1 cup chicken broth, black pepper.

How to make it: 1. Brown the pork in a Dutch oven and set aside. 2. Soften the onion in the drippings for 5 minutes. 3. Stir in sauerkraut, apple, brown sugar, caraway and broth, then tuck the pork back in. 4. Cover and simmer on low for 1 1/2 hours, stirring now and then, until the kraut is tender and golden.

New Mexico Red Chile Gravy, Boldest of the Regional Thanksgiving Dishes

In New Mexico, the official state question is red or green, and on Thanksgiving a lot of families answer red. Toasted red chile pods are blended into a smooth sauce that replaces plain brown gravy. It is earthy, a little sweet and warm rather than fiery, and it is one of the boldest holiday sauces in the country. If your crowd loves big Southwest flavor, look at our Texas Thanksgiving recipes for more ideas from next door. One spoonful and plain gravy will feel a little shy.

You will need: 10 dried New Mexico red chile pods, 3 cups hot turkey or chicken broth, 2 tablespoons turkey drippings or oil, 2 tablespoons flour, 2 garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon cumin, salt.

How to make it: 1. Stem and seed the pods, toast them in a dry skillet for 30 seconds, then soak in hot broth for 20 minutes. 2. Blend chiles, broth and garlic until very smooth, then strain. 3. Cook flour in drippings for 2 minutes, whisk in the chile mixture, oregano and cumin. 4. Simmer 15 minutes until thick, salt to taste, and spoon over sliced turkey.

North Dakota Lefse

Across North Dakota and northern Minnesota, Norwegian grandmothers spend November rolling paper-thin potato flatbread called lefse. It is served with butter and sugar, or rolled around a bite of turkey. Lefse ranks among the most treasured regional Thanksgiving dishes, and the rolling takes real practice. You will find more of that Upper Midwest charm in our Midwestern grandma recipes. Make a double batch, because the stack never lasts until dessert.

You will need: 4 cups riced russet potatoes (cooled), 1/4 cup butter, 1/4 cup heavy cream, 1 tablespoon sugar, 1 teaspoon salt, 1 1/2 cups flour, extra flour for rolling, butter and sugar for serving.

How to make it: 1. Mix hot riced potatoes with butter, cream, sugar and salt, then chill overnight. 2. Work in the flour and shape into golf-ball rounds. 3. Roll each ball paper thin on a well-floured cloth. 4. Cook on a very hot dry griddle about 1 minute per side until spotted brown, then stack under a towel and serve buttered and rolled.

Pennsylvania Dutch Potato Filling Belongs With Regional Thanksgiving Dishes

In Lancaster County, the bread stuffing and the mashed potatoes stopped arguing long ago and simply moved into the same dish. Potato filling folds buttery mashed potatoes together with toasted bread cubes, celery and parsley, then bakes until the top turns crisp. It is hearty, thrifty and exactly what a farm family needed after a long fall harvest. Western Pennsylvania families bring the same generous spirit to weddings with the famous Pittsburgh cookie table. Bake it in your prettiest dish.

You will need: 3 pounds russet potatoes, 6 cups day-old bread cubes, 1 stick butter, 1 cup chopped onion, 1 cup chopped celery, 1/4 cup chopped parsley, 1 cup warm milk, 2 eggs, salt and pepper.

How to make it: 1. Boil and mash the potatoes with half the butter and the warm milk. 2. Toast bread cubes in the rest of the butter with onion and celery until golden. 3. Fold bread, parsley and beaten eggs into the potatoes and season well. 4. Spread in a buttered dish and bake at 350°F for 45 minutes until the top is crisp.

Southern Baked Macaroni and Cheese

In many Southern and Black American families, Thanksgiving without baked macaroni and cheese is not really Thanksgiving. It is a sturdy, sliceable casserole bound with eggs and evaporated milk and loaded with sharp cheddar, with a golden crust that people fight over. Usually one aunt is trusted with it, and it is easily one of the most loved regional Thanksgiving dishes in the South. Recipes like this one always land on our list of most requested family recipes for good reason. Grab a corner piece before anyone else does.

You will need: 1 pound elbow macaroni, 4 cups shredded sharp cheddar, 1 cup shredded mild cheddar, 1 can (12 ounces) evaporated milk, 1 cup full-fat milk, 3 eggs, 4 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika.

How to make it: 1. Boil the macaroni 2 minutes short of the package time, drain and toss with butter. 2. Whisk evaporated milk, milk, eggs, salt and pepper. 3. Layer pasta and cheese in a greased pan, pour the milk mixture over, and top with more cheese and paprika. 4. Bake at 350°F for 40 minutes until set and golden, then rest 10 minutes.

Louisiana Shrimp Stuffed Mirlitons

New Orleans families grow mirlitons, a pale green squash also called chayote, on backyard fences. The squash is boiled, scooped, mixed with Gulf shrimp, buttery breadcrumbs and the holy trinity of onion, celery and bell pepper, then piled back into the shells and baked. Among regional Thanksgiving dishes, few taste this much like the bayou. If you love Louisiana cooking, our gumbo recipes for cold nights make a perfect follow-up during the long weekend. Serve them as a side, or as a starter while the turkey rests.

You will need: 4 mirlitons (chayote), 1 pound peeled small shrimp, 4 tablespoons butter, 1 onion, 1 celery rib, 1/2 green bell pepper (all chopped), 2 garlic cloves, 1 cup plain breadcrumbs plus extra, 1 teaspoon Creole seasoning, 2 green onions.

How to make it: 1. Boil the halved mirlitons 30 minutes until tender, then scoop the flesh, leaving thin shells. 2. Cook onion, celery, pepper and garlic in butter for 6 minutes, add shrimp and cook 2 minutes. 3. Stir in mirliton flesh, breadcrumbs, seasoning and green onions. 4. Fill the shells, sprinkle with crumbs and bake at 375°F for 25 minutes.

Minnesota Wild Rice With Mushrooms

Wild rice is the state grain of Minnesota, and it has been harvested by Ojibwe communities from lake canoes for generations. At Thanksgiving it often stands in for stuffing. The nutty grains soak up butter and broth, making it one of the heartiest regional Thanksgiving dishes up North. For a cozy weeknight version after the holiday, our cream of mushroom casseroles use the same comforting flavors. Make a big pot, because it is even better as leftovers.

You will need: 1 1/2 cups wild rice (rinsed), 4 cups chicken or vegetable broth, 3 tablespoons butter, 8 ounces mushrooms sliced, 1 onion chopped, 2 celery ribs chopped, 1 carrot diced, 1/2 cup heavy cream, salt and pepper, fresh thyme.

How to make it: 1. Simmer the wild rice in broth, covered, for 45 to 55 minutes until the grains split open. 2. Cook mushrooms, onion, celery and carrot in butter for 10 minutes. 3. Stir the vegetables and cream into the rice. 4. Season with salt, pepper and thyme, then simmer 5 more minutes until creamy.

San Francisco Sourdough Stuffing Joins the Regional Thanksgiving Dishes Lineup

San Francisco bakers have been making tangy sourdough since the Gold Rush, so it makes sense that the city’s Thanksgiving stuffing starts with a crusty local loaf. The cubes are dried overnight, then tossed with butter, celery, mushrooms and herbs. The sour edge keeps every forkful bright, even under a ladle of gravy. If you are short on time, our stuffing mix recipes show quick shortcuts that still taste homemade. Bake it in a shallow dish so you get plenty of crispy tops.

You will need: 1 large sourdough loaf (about 1 1/2 pounds) cut into 1-inch cubes and dried, 1 stick butter, 2 cups chopped celery, 1 large onion, 8 ounces mushrooms, 2 tablespoons fresh sage, 1 tablespoon fresh thyme, 2 1/2 cups broth, 2 eggs, salt and pepper.

How to make it: 1. Toast the bread cubes at 300°F for 20 minutes. 2. Cook celery, onion and mushrooms in butter for 10 minutes and add the herbs. 3. Toss bread with vegetables, broth and beaten eggs, and season well. 4. Bake covered at 375°F for 25 minutes, then uncovered 20 minutes more until crisp.

Massachusetts Cranberry Relish

Cranberries grow in the sandy bogs of southeastern Massachusetts, and that is where cranberry sauce feels most at home. Old New England families skip the canned jelly and simmer a quick relish with fresh orange. Of all the regional Thanksgiving dishes, this tart relish is the one that wakes up every other bite. When the bag of berries is half empty, turn the rest into one of our cranberry desserts for the weekend. Make it up to five days ahead and let it chill.

You will need: 1 bag (12 ounces) fresh cranberries, 1 cup sugar, 1/2 cup orange juice, 1/2 cup water, zest of 1 orange, pinch of cinnamon, pinch of salt.

How to make it: 1. Bring sugar, orange juice and water to a boil in a saucepan. 2. Add cranberries and simmer about 10 minutes until most of the berries pop. 3. Stir in the orange zest, cinnamon and salt. 4. Cool to room temperature, then refrigerate at least 4 hours so it sets.

Chesapeake Oyster Dressing

Along the Chesapeake Bay and the coast of Virginia, oysters were once cheap and plentiful in late fall, so they went straight into the holiday dressing. Plump oysters are folded into buttery bread crumbs with celery and parsley. The result is savory and gently salty, one of the coastal regional Thanksgiving dishes that families still swear by. It is one of the old-time sides we celebrate in our list of forgotten Thanksgiving sides. Buy the freshest shucked oysters you can find, and you will taste the difference.

You will need: 1 pint shucked oysters with their liquor, 8 cups day-old French bread cubes, 1 stick butter, 1 cup chopped onion, 1 cup chopped celery, 1/4 cup chopped parsley, 1 teaspoon dried thyme, 1 cup chicken broth, 2 eggs, black pepper.

How to make it: 1. Drain the oysters, saving the liquor, and chop them roughly. 2. Cook onion and celery in butter for 8 minutes. 3. Toss bread with vegetables, oysters, parsley, thyme, eggs, broth and 1/2 cup oyster liquor. 4. Bake in a buttered dish at 350°F for 40 minutes until golden on top.

Hawaii Chocolate Haupia Pie

In Hawaii, the pie that shows up at nearly every holiday gathering is chocolate haupia. Haupia is a silky coconut pudding, layered over a chocolate filling in a flaky crust. It is cool, creamy and lighter than pumpkin, the sweetest of the island’s regional Thanksgiving dishes. If you want more ideas beyond the classic orange slice, our Thanksgiving pies beyond pumpkin are full of them. Chill it well so every slice comes out clean.

You will need: 1 baked 9-inch pie crust, 2 cans (13.5 ounces each) coconut milk, 1 cup full-fat milk, 1 cup sugar, 1/2 cup cornstarch, 4 ounces semisweet chocolate chopped, 1 teaspoon vanilla, 1 cup heavy cream whipped.

How to make it: 1. Whisk coconut milk, milk, sugar and cornstarch in a saucepan and cook until thick and glossy, about 8 minutes. 2. Pour half into a bowl and stir in the chocolate and vanilla until smooth. 3. Spread the chocolate layer in the crust, then the plain coconut layer on top. 4. Chill 4 hours and finish with whipped cream.

New England Mashed Rutabaga Rounds Out the Regional Thanksgiving Dishes

Up in Maine, Vermont and New Hampshire, a bowl of mashed rutabaga, often just called turnip, has sat beside the potatoes for generations. The waxy root keeps all winter in a cold cellar. Mashed with butter and black pepper, it turns sweet, peppery and bright orange. It is also a smart dish to prep early, like the others in our make ahead Thanksgiving sides. Give it a chance this year, and it may earn a permanent spot.

You will need: 2 pounds rutabaga peeled and cubed, 1 large carrot sliced, 4 tablespoons butter, 2 tablespoons heavy cream, 1 tablespoon maple syrup (optional), 1 teaspoon salt, 1/2 teaspoon black pepper.

How to make it: 1. Boil rutabaga and carrot in salted water for 30 to 35 minutes until very tender. 2. Drain well and let them steam dry for 2 minutes. 3. Mash with butter, cream and maple syrup. 4. Season with salt and plenty of black pepper and serve hot with an extra pat of butter.

New Mexico Biscochitos

Our road trip ends back in New Mexico, where biscochitos are the official state cookie. These crisp cookies are flavored with anise and cinnamon sugar and made with lard. Families bake them by the hundreds for the holiday season, a sweet finish to these regional Thanksgiving dishes. If you want a few more simple bakes for the dessert table, look at our easy Thanksgiving cookies. Pack a tin for the drive home, wherever home happens to be.

You will need: 1 cup lard or shortening, 3/4 cup sugar, 1 egg, 2 teaspoons anise seed, 3 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup orange juice, 1/4 cup sugar mixed with 1 tablespoon cinnamon for dipping.

How to make it: 1. Beat lard and sugar until fluffy, then beat in the egg and anise seed. 2. Mix in flour, baking powder, salt and orange juice to form a soft dough. 3. Roll 1/4 inch thick, cut into hearts and dip the tops in cinnamon sugar. 4. Bake at 350°F for 10 to 12 minutes until just golden on the bottom.