Thanksgiving Foods: 15 American Classics That Puzzle First-Timers, and Why We Love Them

Thanksgiving foods are the most comforting meal of the year for most Americans, but to someone tasting them for the first time they can look like a prank. Marshmallows on a vegetable? Cranberry sauce that still has the ridges of the can? A pie made from a squash? Videos of British high school students trying a full Thanksgiving dinner have pulled in more than 12 million views on YouTube, and the funny first reactions usually turn into second helpings. Here are the dishes that surprise visitors most, the real story behind each one, and an easy way to make it at home. Every slide has a short shopping list and simple steps, so you can cook the whole spread or just your favorite side. Which one would you defend at the table..

Thanksgiving Foods Start With Marshmallows on Sweet Potatoes

To most Americans, Thanksgiving dinner is pure comfort. To a first-timer, sweet potatoes covered in toasted marshmallows look like dessert served with the turkey. The idea goes back to a 1917 recipe booklet from a marshmallow maker, and it stuck because the mix of creamy, salty sweet potato and sticky, toasty topping is hard to stop eating. Would you vote A: marshmallow topping or B: pecan crumble?..

You will need: 3 pounds sweet potatoes, 4 tablespoons butter, 1/3 cup brown sugar, 1/3 cup milk, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 3 cups mini marshmallows.

How to make it: 1. Peel and cube the sweet potatoes and boil them until soft, about 15 minutes. 2. Drain and mash with the butter, sugar, milk, egg, vanilla, cinnamon and salt. 3. Spread in a buttered 9×13 baking dish. 4. Bake at 350 F for 20 minutes. 5. Cover the top with marshmallows. 6. Bake 8 to 10 more minutes until golden, watching closely so they do not burn.

Jellied Cranberry Sauce, Ridges and All

Nothing confuses visitors like a wobbly cylinder of cranberry sauce that still shows the rings from the can. Cranberry sauce was first sold in cans in 1912, and many families still slice it into neat rounds because that is how grandma served it. If you want to win over a skeptic, make it fresh. It takes 10 minutes and tastes bright and tangy next to the turkey.

You will need: 1 bag (12 oz) fresh cranberries, 1 cup sugar, 1 cup water or orange juice, 1 teaspoon orange zest, pinch of salt.

How to make it: 1. Put the sugar and water in a saucepan and bring to a boil. 2. Add the cranberries. 3. Simmer 10 minutes until most berries pop. 4. Stir in the zest and salt. 5. Cool to room temperature. 6. Chill at least 2 hours; it sets as it cools.

Green Bean Casserole, One of the Best Loved Thanksgiving Foods

Green beans in creamy mushroom sauce under a pile of crunchy fried onions sounds odd until you try it. The dish was created in 1955 by Dorcas Reilly in a test kitchen in New Jersey, and it became one of the most loved Thanksgiving foods in the country. First-timers often ask for the crispy corner pieces. Are you team A: canned soup or B: homemade sauce?

You will need: 1 1/2 pounds fresh green beans trimmed and cut, 2 tablespoons butter, 8 oz mushrooms sliced, 2 cloves garlic, 2 tablespoons flour, 1 cup chicken broth, 1 cup milk, salt and pepper, 2 cups crispy fried onions.

How to make it: 1. Boil the green beans for 5 minutes, then drain. 2. Cook the mushrooms and garlic in butter until soft. 3. Stir in the flour, then the broth and milk. 4. Simmer until thick and season. 5. Mix in the beans and half the onions and spread in a baking dish. 6. Bake at 350 F for 25 minutes, top with the rest of the onions and bake 5 minutes more.

Pumpkin Pie, the Sweet Squash Pie

In many countries pumpkin is soup or a side dish, so a sweet, spiced pumpkin custard pie is one of the Thanksgiving foods that surprises guests most. Americans have been making it for a long time: a pumpkin pie recipe appears in American Cookery from 1796, often called the first American cookbook. The secret to a silky slice is a gentle oven and patience while it cools. Do you eat it A: plain or B: with a mountain of whipped cream?

You will need: 1 unbaked 9 inch pie crust, 1 can (15 oz) pumpkin puree, 3/4 cup brown sugar, 2 eggs, 1 can (12 oz) evaporated milk, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon salt.

How to make it: 1. Heat the oven to 425 F. 2. Whisk the pumpkin, sugar, eggs, spice and salt. 3. Whisk in the evaporated milk. 4. Pour into the crust. 5. Bake 15 minutes, then lower to 350 F and bake 40 to 45 minutes until the center barely jiggles. 6. Cool at least 2 hours before slicing.

Stuffing That Never Went Inside the Bird

Visitors hear the word stuffing and picture the inside of the turkey. In many homes it is baked in a dish and called dressing, which gives you more of the crispy top everyone fights over. Bread, butter, celery, onion and sage make one of the most comforting Thanksgiving foods on the table. Are you A: stuffing or B: dressing?

You will need: 1 loaf (1 pound) day-old white bread in cubes, 1/2 cup butter, 1 onion and 3 celery ribs chopped, 2 teaspoons dried sage, 1 teaspoon thyme, 2 eggs, 2 1/2 cups chicken broth, salt and pepper, chopped parsley.

How to make it: 1. Dry the bread cubes on a baking sheet at 300 F for 15 minutes. 2. Cook the onion and celery in butter until soft. 3. Stir in the sage and thyme. 4. Toss the bread with the vegetables in a large bowl. 5. Whisk the eggs with the broth and pour over, then season. 6. Bake in a buttered dish at 350 F for 40 minutes until golden.

Pecan Pie, the Syrup Pie That Shocks First-Timers

A pie that is mostly syrup, butter and eggs with a layer of pecans on top is a big surprise to guests used to fruit pies. It became a holiday classic in the 1930s, when a corn syrup company printed a recipe on its labels. One thin slice is very sweet, which is why many families serve it with plain whipped cream. Want more pies for the holiday? See our Thanksgiving pie mashups.

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

How to make it: 1. Heat the oven to 350 F. 2. Whisk the syrup, sugar, eggs, butter, vanilla and salt. 3. Spread the pecans in the crust. 4. Pour the filling over the pecans. 5. Bake 55 to 60 minutes until set at the edges with a slight jiggle in the middle. 6. Cool for 2 hours before slicing.

Thanksgiving Foods From the Retro Table: Jell-O Salad

Calling a wobbly gelatin mold a salad is one of the funniest Thanksgiving foods to explain to visitors. Gelatin salads were a 1950s and 1960s party star, and many families still make the same one every November. Some are sweet with fruit and whipped topping, and some are lime gelatin with crunchy vegetables. Would you try it: A: yes, B: only the sweet one, or C: no thanks?

You will need: 1 box (6 oz) lime or cherry gelatin, 2 cups boiling water, 1 1/2 cups cold water, 1 can (20 oz) crushed pineapple drained, 1 cup mini marshmallows, 1/2 cup chopped pecans, 1 cup whipped topping.

How to make it: 1. Dissolve the gelatin in the boiling water. 2. Stir in the cold water. 3. Chill about 90 minutes until slightly thick. 4. Fold in the pineapple, marshmallows and pecans. 5. Pour into a mold or glass dish and chill 4 hours until firm. 6. Unmold onto a plate or top with whipped topping and serve cold.

A Turkey Big Enough to Feed the Whole Street

Guests from abroad are often amazed by the size of an American holiday bird, the king of all Thanksgiving foods. A 15 pound turkey is normal, and many families buy bigger ones on purpose for leftovers. The worry is always a dry breast, and a simple dry brine fixes it. Salt the turkey a day or two ahead, let it rest in the fridge, and roast it until it reaches 165 F in the thickest part of the thigh.

You will need: 1 whole turkey (12 to 15 pounds) thawed, 1/4 cup kosher salt, 1 tablespoon brown sugar, 1 tablespoon black pepper, 1 tablespoon dried herbs, 1/2 cup soft butter, 1 onion, 1 lemon, fresh herbs.

How to make it: 1. Mix the salt, sugar, pepper and dried herbs. 2. Pat the turkey dry and rub the mix all over and under the skin. 3. Chill uncovered 24 to 48 hours. 4. Rub with butter and put the onion, lemon and herbs inside. 5. Roast at 325 F, about 13 minutes per pound, until the thigh reads 165 F. 6. Rest 30 minutes before carving.

Giblet Gravy Poured Over Everything

First-timers are often surprised that one sauce goes on the turkey, the potatoes, the stuffing and sometimes the biscuits too. Old-fashioned giblet gravy uses the neck and giblets from the bird for deep flavor, and it is the glue that holds a plate of Thanksgiving foods together. Make the stock early in the day so the gravy is ready the minute the turkey comes out.

You will need: Turkey neck and giblets, 4 cups water, 1 onion, 1 celery rib, 1 bay leaf, pan drippings from the turkey, 1/4 cup flour, salt and pepper, 1 chopped hard-boiled egg (optional).

How to make it: 1. Simmer the neck, giblets, onion, celery and bay leaf in the water for 1 hour. 2. Strain and chop the giblet meat. 3. Spoon 1/4 cup fat from the pan drippings into a saucepan. 4. Whisk in the flour and cook 2 minutes. 5. Whisk in 3 cups of the stock and the drippings and simmer until thick. 6. Stir in the giblets and egg and season.

Mac and Cheese as a Holiday Side

Visitors expect mac and cheese at a diner, not next to the turkey with the other Thanksgiving foods. In many Southern and soul food homes it is a must on the holiday table, baked in a big dish with a golden cheese crust. The love goes back a long way: Thomas Jefferson served a macaroni pie at a White House dinner in 1802. Is your favorite part A: the creamy middle or B: the crispy edges?

You will need: 1 pound elbow macaroni, 4 tablespoons butter, 1/4 cup flour, 3 cups whole milk, 1 cup evaporated milk, 4 cups shredded sharp cheddar, 1 cup shredded Monterey Jack, 2 eggs, salt, pepper and paprika.

How to make it: 1. Cook the macaroni 2 minutes less than the package says and drain. 2. Melt the butter, whisk in the flour and cook 1 minute. 3. Whisk in both milks and simmer until thick. 4. Stir in 3 cups cheddar and the Jack, then cool slightly and whisk in the eggs. 5. Mix with the pasta and pour into a 9×13 dish. 6. Top with the rest of the cheddar and paprika and bake at 350 F for 30 minutes.

Thanksgiving Foods With a Name Mix-Up: Candied Yams

Here is a fun fact that surprises guests: most candied yams in America are not yams at all. They are orange sweet potatoes, and the yam name stuck from old farm marketing. Simmered in butter, brown sugar and warm spices until glossy, they are one of the sweetest Thanksgiving foods on the plate. Do you serve A: candied yams or B: sweet potato casserole, or both?

You will need: 3 pounds sweet potatoes, 1/2 cup butter, 1 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 1 teaspoon vanilla, 2 tablespoons orange juice.

How to make it: 1. Peel the sweet potatoes and cut into thick rounds. 2. Lay them in a buttered baking dish. 3. Melt the butter with the sugar, spices, salt, vanilla and juice. 4. Pour the syrup over the potatoes. 5. Cover with foil and bake at 375 F for 40 minutes. 6. Uncover, baste with the syrup and bake 20 minutes more until glossy.

Deviled Eggs Before the Big Meal

Deviled eggs show up on so many holiday tables that visitors are surprised to learn they are not just an Easter thing. The word deviled was used in the 1700s for foods with a spicy kick, and a pinch of paprika and mustard keeps that idea alive. They are often the first Thanksgiving foods to disappear, so make a few more than you think you need.

You will need: 12 eggs, 1/2 cup mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon pickle juice or vinegar, salt and pepper, paprika, chopped chives.

How to make it: 1. Put the eggs in a pot, cover with cold water and bring to a boil. 2. Cover, turn off the heat and let them sit 12 minutes. 3. Move to ice water, then peel. 4. Halve the eggs and pop out the yolks. 5. Mash the yolks with the mayo, mustard, pickle juice, salt and pepper. 6. Pipe back into the whites and sprinkle with paprika and chives.

Thanksgiving Foods for Dessert Lovers: Pumpkin Roll

Many guests have never seen a cake rolled up like a sleeping bag. A pumpkin roll is a thin, spiced sponge rolled around cream cheese frosting, and every slice shows a pretty spiral. It looks like bakery work, but the trick is simple: roll the warm cake in a towel so it remembers its shape. You can make it two days ahead and keep it in the fridge.

You will need: 3 eggs, 1 cup sugar, 2/3 cup pumpkin puree, 3/4 cup flour, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, pinch of salt, powdered sugar. Filling: 8 oz cream cheese, 1/4 cup butter, 1 cup powdered sugar, 1 teaspoon vanilla.

How to make it: 1. Beat the eggs and sugar, then mix in the pumpkin. 2. Stir in the flour, soda, spice and salt. 3. Spread in a lined 10×15 pan and bake at 375 F for 13 to 15 minutes. 4. Turn onto a towel dusted with powdered sugar and roll up warm. 5. Cool, unroll, spread with the beaten filling and roll again. 6. Chill 1 hour and slice.

Cornbread Dressing, the Southern Answer

In the South, the stuffing debate has a different answer: cornbread dressing. Crumbled cornbread, onion, celery and sage are baked with broth until the inside is soft and the top is crisp. Visitors often call it the surprise of the night, because it tastes like the best parts of stuffing and cornbread at once. Is your family A: white bread stuffing or B: cornbread dressing?

You will need: 6 cups crumbled day-old cornbread, 2 cups cubed white bread, 1/2 cup butter, 1 large onion and 3 celery ribs chopped, 2 teaspoons dried sage, 1 teaspoon black pepper, 3 eggs, 3 cups chicken broth, salt.

How to make it: 1. Crumble the cornbread and bread into a large bowl. 2. Cook the onion and celery in butter until soft. 3. Add the vegetables and sage to the bread. 4. Whisk the eggs with the broth and stir in until moist. 5. Spread in a buttered skillet or baking dish. 6. Bake at 375 F for 45 minutes until golden.

Thanksgiving Foods the Next Day: The Leftover Turkey Sandwich

Here is the dish visitors end up loving most, and it is not even served on Thanksgiving Day. The next morning, Americans stack leftover turkey, stuffing and cranberry sauce between two slices of bread and call it the best sandwich of the year. Many say they cook the big dinner just for this. Which leftover goes in yours: A: stuffing, B: cranberry or C: a gravy dip?

You will need: 2 thick slices white or sourdough bread, 1 tablespoon mayonnaise, 4 oz sliced leftover turkey, 1 slice leftover stuffing, 2 tablespoons cranberry sauce, lettuce, a small bowl of warm gravy.

How to make it: 1. Toast the bread lightly. 2. Spread mayo on one slice and cranberry sauce on the other. 3. Warm the stuffing in a skillet until crisp on both sides. 4. Layer the turkey, stuffing and lettuce. 5. Close the sandwich and cut it in half. 6. Serve with warm gravy for dipping.