Thanksgiving Foods Across the United States

Alicia Raffanengo

Thanksgiving is one of America’s most beloved holidays, celebrated with family, gratitude, and let’s face it, a lot of food. While the classic Thanksgiving menu is well known, different parts of the United States add their own flavors to the table.

The classic Thanksgiving menu which has at its heart a roast turkey, is often accompanied by gravy, stuffing (sometimes called dressing), mashed potatoes, sweet potatoes or yams, cranberry sauce, green bean casserole, and dinner rolls. For dessert, pumpkin pie reigns supreme, though apple, pecan, and sweet potato pies are also popular. These staples form the foundation of the holiday meal, but regional tastes introduce exciting variations.

In the Northeast, the influence of its colonial roots and its proximity to ocean shores is reflected. In New England, Thanksgiving is deeply tied to the colonial history of the holiday. Dishes might include oyster stuffing, a nod to the region’s abundant shellfish, and cranberry sauce made from native berries. Maple syrup can make an appearance as a glaze for the turkey or maybe an additional ingredient in sweet potato recipes. In some areas, you'll find Indian pudding, a dessert made from cornmeal, molasses, and spices, reflecting early colonial influences. Clam chowder or lobster bisque can also appear as starters in coastal communities.

Southern Thanksgiving tables are known for their bold flavors and comfort food classics. Cornbread dressing, collard greens, black eyed pea saldad and macaroni and cheese are staple sides. Sweet potato casserole, often topped with marshmallows or pecans, is a beloved dish. Ham or fried turkey may accompany or sometimes replace the traditional roast bird. Desserts like pecan pie and chess pie are Southern favorites, while biscuits or hushpuppies may take the place of dinner rolls.

In the Midwest, Thanksgiving reflects the region’s agricultural roots. Dishes such as wild rice casserole (especially in Minnesota), green bean casserole, and Jell-O salads are common. The stuffing might include sausage or apples. Tater Tot Hotdish, a dish made with ground been, green beans or peas, onions, cream of mushroom soup and topped with tater tots and cheese, is popular. Deviled eggs and cheese balls are staple appetizers and Cranberry relish and mashed potatoes are side must-haves. In states with German heritage, sauerkraut sometimes makes an appearance alongside turkey.

The West Coast brings fresh ingredients and innovation to Thanksgiving. In California, meals may feature locally grown produce, like artichokes, figs, or avocados. Vegetarian and vegan options are more prevalent, with dishes like quinoa-stuffed squash or kale salads. Dungeness crab may be served in coastal areas. Wine from Napa Valley or Oregon often accompanies the meal, and lighter desserts like fruit tarts sometimes replace heavier pies.

In the Pacific Northwest, Thanksgiving menus highlight local seafood like salmon or Dungeness crab, as well as wild mushrooms and hazelnuts. Huckleberry pie or cobbler may substitute for pumpkin pie. Indigenous traditions sometimes influence the meal, with ingredients such as wild rice, root vegetables, and berries featured prominently.

Thanksgiving in the Southwest incorporates bold flavors and Mexican influences. Stuffing may include chorizo and jalapeños, and tamales can be served as a side or main dish. Turkey might be seasoned with chili powder and cumin. Sides like corn pudding, calabacitas (a squash and corn dish), and spicy salsas reflect the region’s culinary heritage. Pecan pie is also popular, sometimes with a hint of bourbon or chocolate.

Thanksgiving across the United States is a rich tapestry of culinary traditions. While turkey and pie are nearly universal, regional dishes showcase the diverse cultures and local ingredients that shape America’s holiday tables. Whether you’re enjoying oyster stuffing in Boston, tamales in Texas, or salmon in Seattle, each Thanksgiving meal tells a story of history, family, and gratitude.