The fourth Thursday of November is a special time for families across the country, but celebrations have their own special flair in the South. Whether we’re gathering at Grandma’s or Mom’s house, we come together in our favorite sweaters and breathe life back into our family traditions. At the heart of our Thanksgiving celebrations is the food we gather around—dishes that stir up fond memories and serve as the foundation for new ones. Each household puts its own unique spin on the holiday, but some Thanksgiving meal traditions remain universal across the South. We wanted to know what Southerners can’t imagine Thanksgiving without, so we asked, and you answered. Here are 10 staples that will always grace our readers’ Thanksgiving tables.
Sweet Potato Casserole
Caitlin Bensel; Food Stylist: Torie Cox
As confirmed by our readers, the love for sweet potatoes in the South runs deep. Sweet potato casserole is the #1 dish our audience anticipates seeing on their Thanksgiving tables, and we can see why. This comforting combination of mashed sweet potatoes, brown sugar, butter, and hopefully a thick layer of pillowy soft marshmallows compliments almost any holiday meal. And yes, sweet potato casserole is a side dish—because for dessert, our readers are having sweet potato pie.
Canned Cranberry Sauce
Getty Images / Debbi Smirnoff
Southerners love to spend hours in the kitchen perfecting their Thanksgiving dishes from scratch, but there’s one shortcut many of our readers don’t mind taking, and that’s canned cranberry sauce. Specifically, the Ocean Spray Jellied Cranberry Sauce. Its smooth/firm texture and just-right tartness has earned it a permanent spot on the holiday menu. Of course, there are some of you out there who appreciate making the homemade version, too, and we respect it.
Cornbread Dressing
Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
You might know this signature side dish as “stuffing” if you grew up in a different region, but down here, we call it dressing. And our readers unanimously agree dressing always tastes better when cornbread is involved. Cornbread dressing is a Southern specialty, with its American origins dating back to the early 1900s when African Americans developed the dish using leftover bread or grains mixed with seasonings. It has since evolved into a hearty blend of cornmeal, breadcrumbs, and sautéed vegetables. Thanksgiving spreads simply feel incomplete without it.
Giblet Gravy
Caitlin Bensel; Food Stylist: Torie Cox
Southerns are famously resourceful in the kitchen. So when it comes to the little bag of giblets found inside most whole turkeys, many of our readers wouldn’t dare throw it away. They use these giblets—typically the heart, liver, and gizzard, along with the neck—to make the best gravy. Some of our readers even add hard-boiled eggs to their recipe. And when it comes time to pour the rich, flavorful giblet gravy over your dressing, mashed potatoes, and turkey, it’s pure comfort on a plate.
Deviled Eggs
Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
You’re likely to find this classic side dish at any Southern function any time of the year, and Thanksgiving is no exception. Deviled eggs are so Southern that the first known printed recipe in America appeared in a Montgomery, Alabama publication in 1877. We love them for their versatility. Whether you stick to the classic recipe or try one of our fun variations, they’re always the first thing to go. You’re lucky if they even last until it’s time to bless the food!
Green Bean Casserole
Caitlin Bensel
“I know everybody loves green bean casserole,” one of our readers said, and many of you approved. This dish may have not originated in the South—we have New Jersey chef Dorcas Reilly to thank for this creation—but Southerners know a good casserole when they see one. We wasted no time adopting this easy-to-make dish, consisting of cream of mushroom soup, green beans, and French fried onions, into our holiday menus. And after several decades, we think it’s safe to say it’s here to stay.
Collard Greens
Caitlin Bensel; Food Stylist: Torie Cox
It’s no secret Southerners love their greens. Collard greens are rooted in centuries of tradition, and they’re as nourishing for the body as they are for the soul. The classic slow-cooked greens we all know and love once sustained the lives of African Americans for generations. Today, they’re still a Southern staple, simmered “low and slow” with ham hocks, bacon, or smoked turkey. When it comes to Thanksgiving, many of our readers are saving them a spot right next to the turkey and the dressing.
Oyster Dressing
Greg DuPree
This one might catch a few of you by surprise, but according to our readers, “oysters of any kind” are embraced at the Thanksgiving table. If they had to choose one recipe, it’s going to be oyster dressing (also known as oyster casserole). This savory dressing is made with mushrooms, the holy trinity (green bell peppers, onions, and celery), buttery breadcrumbs, and of course, juicy oysters. If you’ve never tried oyster dressing, don’t knock it until you do—it just might become the newest addition to your holiday side dish rotation.
Mac & Cheese
Victor Protasio; Prop Styling: Heather Chadduck; Food Styling: Erin Merhar
There’s nothing quite like a big portion of baked mac and cheese. This dish holds different meanings to different people, but it’s comfort food all the same. Our region’s soulful take on this nationally beloved holiday dish is known for being creamy, flavorful, and satisfyingly crunchy on top. You’ll find many variations, but as long as you’re using at least two different freshly-grated cheeses and baking it until it’s golden brown, you’ll be living up to Southern standards.
Pecan Pie
Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood
We can’t end this list without the quintessentially Southern pecan pie. While the exact origins of this dessert are disputed (the first printed recipe didn’t come until 1886), all roads lead back to the South. Native Americans are believed to have introduced pecans to the early French settlers of New Orleans, and by the 1930s, the syrup-based pie was born. Now when we say “leave room for dessert” on Thanksgiving Day, we’re almost always referring to that delicious slice of pecan pie.