Southern Thanksgiving: 13 Dishes Grandma Never Left Off the Table, From Cornbread Dressing to Pecan Pie

A Southern Thanksgiving is not just turkey. Ask anyone from Alabama, Georgia or the Carolinas what the holiday tastes like and you will hear about the cornbread dressing, the greens, the baked macaroni and that one casserole somebody’s grandmother brought every single year. These are the dishes that make it feel like home, and almost every family argues about at least one of them. Below you will find the classics with easy recipes and the small tricks Southern cooks swear by, like crumbling the cornbread a day ahead. Thanksgiving falls on November 26 this year, so there is still time to plan a true Southern Thanksgiving menu. Which one does your family never skip..

Cornbread Dressing, the Heart of a Southern Thanksgiving

Ask any Southerner what Thanksgiving tastes like and you will not hear turkey first. You will hear about the dressing. In the South it is called dressing, not stuffing, it is made with crumbled cornbread, and it bakes in a pan, not inside the bird. Grandma’s secret was to bake the cornbread a day or two ahead so it dries out and soaks up the broth without turning mushy. Who makes the dressing in your family..

You will need: 1 pan (9 inch) baked cornbread (a day old), 4 slices white bread or 6 biscuits (torn), 1/2 cup butter, 1 1/2 cups diced onion, 1 1/2 cups diced celery, 1 tbsp rubbed sage, 1 tsp poultry seasoning, 1 tsp black pepper, 4 to 5 cups chicken or turkey broth, 3 eggs (beaten), salt to taste.

How to make it: 1. Heat the oven to 375 F and butter a 9×13 pan or large cast iron skillet. 2. Crumble the cornbread and bread into a big bowl. 3. Cook the onion and celery in the butter 8 minutes until soft. 4. Add them to the bowl with the sage, poultry seasoning and pepper. 5. Stir in 4 cups of broth and the eggs; it should look like wet oatmeal, so add more broth if needed. 6. Bake 45 to 50 minutes until golden on top.

Giblet Gravy, a Southern Thanksgiving Must

In a lot of Southern homes, plain gravy just will not do on Thanksgiving. Giblet gravy is made with the turkey neck and giblets simmered into a rich broth, then thickened and finished with chopped hard boiled egg. Some people love it, some people pick around the pieces, but nobody forgets it. Make the broth a day ahead and the gravy comes together fast while the turkey rests. Giblets in the gravy, yes or no?

You will need: Turkey neck and giblets (heart, gizzard, liver), 6 cups water, 1 onion, 2 celery ribs, 1 bay leaf, 4 tbsp butter or turkey drippings, 1/4 cup flour, 2 hard boiled eggs (chopped), salt and black pepper.

How to make it: 1. Simmer the neck, heart and gizzard with the water, onion, celery and bay leaf for 1 1/2 hours, adding the liver for the last 15 minutes. 2. Strain the broth and chop the giblet meat. 3. Melt the butter or drippings and whisk in the flour for 2 minutes. 4. Whisk in 4 cups of the warm broth. 5. Simmer until thick, about 8 minutes. 6. Stir in the giblets and eggs and season.

Southern Thanksgiving Collard Greens With Smoked Turkey

A Southern Thanksgiving table without a big pot of greens feels unfinished. Collards cook low and slow with smoked turkey wings or necks until they are silky and tender, and the broth left in the pot, called pot liquor, is so good that people dip their cornbread right in it. Wash the greens well, at least three times, because grit hides in the leaves. Do you add a splash of vinegar or hot sauce?

You will need: 2 large bunches collard greens (stems removed, sliced), 1 lb smoked turkey wings or necks, 1 onion (diced), 3 cloves garlic, 6 cups chicken broth, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes, salt.

How to make it: 1. Simmer the smoked turkey with the onion, garlic and broth for 45 minutes. 2. Wash the greens in a sink of cold water 3 times. 3. Add the greens to the pot a few handfuls at a time until they wilt. 4. Stir in the vinegar, sugar and pepper flakes. 5. Cover and simmer 1 to 1 1/2 hours until tender. 6. Pull the turkey off the bone, stir it back in and season.

Baked Macaroni and Cheese, the Custard Kind

Southern Thanksgiving baked macaroni and cheese is not the creamy stovetop kind. It is made with eggs and evaporated milk, so it bakes up firm enough to cut into squares, with a golden, cheesy top that people fight over. In many Southern families, whoever makes the mac and cheese holds one of the most important jobs of the day. Use sharp cheddar you shred yourself. Corner piece or middle piece?

You will need: 1 lb elbow macaroni, 4 cups shredded sharp cheddar, 1 cup shredded mild cheddar or Colby, 2 eggs, 1 can (12 oz) evaporated milk, 1 cup whole milk, 4 tbsp butter (melted), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika.

How to make it: 1. Heat the oven to 350 F and butter a 9×13 dish. 2. Cook the macaroni 2 minutes short of the package time and drain. 3. Whisk the eggs, evaporated milk, milk, butter, salt and pepper. 4. Layer the macaroni with most of the cheese in the dish. 5. Pour the egg mixture over the top and finish with the rest of the cheese and paprika. 6. Bake 40 to 45 minutes until set and golden.

Squash Casserole, a Southern Thanksgiving Potluck Star

Squash casserole is the dish that shows up at every Southern church supper and Southern Thanksgiving table, usually in the same dish every year. Yellow squash and onion get cooked down, mixed with sour cream, cheese and egg, and baked under a crunchy layer of buttery crackers. Squeeze out the liquid after boiling the squash, or the casserole turns watery. Who brings the squash casserole in your family?

You will need: 2 lb yellow squash (sliced), 1 onion (diced), 1/2 cup sour cream, 1 cup shredded cheddar, 1 egg, 2 tbsp mayonnaise, 1/2 tsp salt, 1/4 tsp pepper, 1 sleeve buttery round crackers (crushed), 4 tbsp butter (melted).

How to make it: 1. Heat the oven to 350 F. 2. Boil the squash and onion 10 minutes until tender, drain well and press out the liquid. 3. Mix with the sour cream, cheese, egg, mayonnaise, salt and pepper. 4. Spread in a buttered 2 quart dish. 5. Toss the crackers with the butter and sprinkle on top. 6. Bake 30 minutes until golden and bubbly.

Deviled Eggs on the Good Egg Plate

Every family that hosts a Southern Thanksgiving has a special deviled egg plate that only comes out for holidays, and it is usually empty within minutes. The classic filling is simple: mayonnaise, a little mustard, sweet pickle relish and a dusting of paprika. Steam the eggs instead of boiling and the shells slip right off. Make them the morning of the meal and keep them covered in the fridge. How many deviled eggs can you eat in one sitting?

You will need: 12 large eggs, 1/2 cup mayonnaise, 1 tsp yellow mustard, 2 tbsp sweet pickle relish, 1/4 tsp salt, pinch of black pepper, paprika, fresh dill (optional).

How to make it: 1. Steam the eggs for 12 to 13 minutes, then move to ice water for 10 minutes. 2. Peel and slice in half lengthwise. 3. Pop the yolks into a bowl and mash with a fork. 4. Stir in the mayonnaise, mustard, relish, salt and pepper. 5. Spoon or pipe the filling into the whites. 6. Dust with paprika and chill until serving.

Green Beans Cooked Low and Slow With Bacon

Forget crisp, bright green beans. On a Southern Thanksgiving table, green beans are cooked low and slow with bacon and onion until they are soft and full of smoky flavor, the way grandma made them. Some cooks add a handful of small new potatoes to the pot. They taste even better the next day, so they are a perfect make ahead side. Do you like your green beans crisp or cooked down?

You will need: 6 slices bacon (chopped), 1 onion (diced), 2 lb fresh green beans (trimmed) or 3 cans (14.5 oz) drained, 2 cups chicken broth, 8 small new potatoes (optional), 1 tsp sugar, 1/2 tsp salt, 1/2 tsp black pepper.

How to make it: 1. Cook the bacon in a large pot until crisp. 2. Add the onion and cook 5 minutes. 3. Add the green beans, broth, potatoes, sugar, salt and pepper. 4. Bring to a boil, then lower the heat. 5. Cover and simmer 45 minutes to 1 hour until very tender. 6. Uncover for the last 10 minutes so some broth cooks off.

Butter Beans or Field Peas With a Pat of Butter

Butter beans, which many folks outside the South call baby lima beans, are a quiet favorite on Southern Thanksgiving plates. Some families serve field peas or crowder peas instead, often from the freezer after a summer of shelling. A little ham or bacon and a long simmer make them creamy, and a pat of butter on top finishes them. Did you ever shell peas on the porch as a kid?

You will need: 1 lb frozen butter beans (baby limas) or field peas, 1 ham hock or 4 oz diced ham, 1 small onion (diced), 4 cups chicken broth or water, 2 tbsp butter, 1/2 tsp salt, 1/2 tsp black pepper.

How to make it: 1. Put the ham, onion and broth in a pot and bring to a boil. 2. Simmer 20 minutes. 3. Add the beans or peas. 4. Simmer 30 to 40 minutes until creamy and tender. 5. Remove the ham hock and pull off any meat. 6. Stir in the butter, salt and pepper.

Fried Okra for the Kids Table

Fried okra is how a lot of Southern kids learn to love a vegetable. Slice the okra into rounds, toss it in buttermilk and cornmeal, and fry it until golden and crunchy. It is not on every Thanksgiving table, but in families that grow it, a bag from the freezer comes out for a Southern Thanksgiving. Salt it the second it comes out of the oil. Fried okra or okra and tomatoes?

You will need: 1 lb fresh or frozen okra (sliced into 1/2 inch rounds), 1 cup buttermilk, 1 cup cornmeal, 1/4 cup flour, 1 tsp salt, 1/2 tsp black pepper, vegetable oil for frying.

How to make it: 1. Soak the okra in the buttermilk for 10 minutes. 2. Mix the cornmeal, flour, salt and pepper in a bag. 3. Lift the okra out of the buttermilk and shake it in the cornmeal mix. 4. Heat 1/2 inch of oil in a cast iron skillet to 350 F. 5. Fry in batches 4 to 5 minutes, turning, until golden. 6. Drain on paper towels and salt right away.

Buttermilk Biscuits for the Southern Thanksgiving Bread Basket

Some Southern families serve rolls, but many still bake a pan of tall buttermilk biscuits for the big meal, and the leftovers make the best turkey sandwiches on Friday morning. Cooking with Brenda Gantt, the Alabama cook famous for her biscuits, asked fans for their Thanksgiving memories and favorite recipes and got about 12,000 comments. Keep the butter cold and do not twist the cutter. Biscuits or rolls at your table?

You will need: 2 cups self-rising flour, 1/2 cup cold butter (cubed), 3/4 cup cold buttermilk, 2 tbsp melted butter for brushing.

How to make it: 1. Heat the oven to 450 F. 2. Cut the cold butter into the flour until it looks like coarse crumbs. 3. Stir in the buttermilk just until a soft dough forms. 4. Pat out 3/4 inch thick on a floured counter and fold it over twice. 5. Cut with a floured cutter, pressing straight down. 6. Bake close together 10 to 12 minutes and brush with butter.

Cranberry Sauce From the Can, Ridges and All

Here is a Southern Thanksgiving truth: plenty of people want the jellied cranberry sauce that slides out of the can with the ridges still on it. The purists make a fresh cranberry orange relish instead. The answer is to serve both and let the table vote. The homemade version takes just 10 minutes and keeps in the fridge for a week. Which side are you on?

You will need: For the relish: 12 oz fresh cranberries, 1 cup sugar, 1/2 cup orange juice, 1/2 cup water, zest of 1 orange, pinch of salt. Plus 1 can (14 oz) jellied cranberry sauce for the traditionalists.

How to make it: 1. Put the cranberries, sugar, orange juice, water and salt in a saucepan. 2. Bring to a boil. 3. Simmer 8 to 10 minutes until most berries pop. 4. Stir in the orange zest. 5. Cool and chill until thick. 6. Slide the jellied sauce out of the can, slice it into rounds and serve both side by side.

Ambrosia, the Old Fashioned Southern Fruit Salad

Ambrosia has been on Southern Thanksgiving and Christmas tables for more than a century, and recipes for it show up in Southern cookbooks from the late 1800s. The oldest versions were just oranges, sugar and fresh coconut. Later, families added pineapple, marshmallows, cherries and a creamy dressing. It is sweet, it is nostalgic, and somebody’s aunt always brings it in a cut glass bowl. Did your family add marshmallows?

You will need: 2 cans (11 oz) mandarin oranges (drained), 1 can (20 oz) pineapple tidbits (drained), 1 1/2 cups mini marshmallows, 1 cup sweetened shredded coconut, 1/2 cup maraschino cherries (halved), 1 cup sour cream or whipped topping, 1/2 cup chopped pecans (optional).

How to make it: 1. Drain all the fruit very well. 2. Pat the cherries dry. 3. Fold the oranges, pineapple, marshmallows, coconut and cherries together. 4. Fold in the sour cream or whipped topping. 5. Chill at least 2 hours so the marshmallows soften. 6. Stir and top with pecans before serving.

Pecan Pie and Chess Pie to Close a Southern Thanksgiving

No Southern Thanksgiving ends without pie. Pecan pie is the star, and its plain cousin chess pie, made from little more than butter, sugar, eggs and a spoon of cornmeal, is the one grandmothers made when the pantry was low. Bake both the day before. Then tell us in the comments, like the thousands who answered Brenda Gantt’s Thanksgiving question, which dish your family never leaves off. For more old family favorites, see our sausage balls Southern grandmas make every Christmas. What is on your Southern Thanksgiving table?

You will need: Pecan pie: 1 unbaked 9 inch pie crust, 3 eggs, 1 cup light corn syrup, 1 cup brown sugar, 1/3 cup melted butter, 1 tsp vanilla, 1/4 tsp salt, 1 1/2 cups pecan halves.

How to make it: 1. Heat the oven to 350 F and fit the crust into a pie plate. 2. Whisk the eggs, corn syrup, brown sugar, butter, vanilla and salt. 3. Scatter the pecans in the crust. 4. Pour the filling over the pecans. 5. Bake 55 to 60 minutes until the center barely jiggles, covering the edges with foil if they brown too fast. 6. Cool at least 2 hours before slicing.