The most iconic Thanksgiving dishes in America

What is it? Every Thanksgiving, social media feeds fill up with documentation of failed attempts at deep-frying a turkey. But when done right, this seasonal spectacle of backyard daredevilry results in a golden, juicy, crackly-skinned bird that can convert roast turkey purists in one bite. Done wrong, it’s a call to the fire department.

Why we love it: Because it’s fast, flavorful and tastes like danger and victory in equal measure.

Standout version: You can't beat Popeye's Cajun-style turkey, a flavorful bird that's fried to perfection and delivered right to your door. No hassle, no flare-ups.

What is it: It’s not flashy, but creamed corn is a solid standby. It’s sweet, buttery and a little nostalgic. It sits quietly among the bounty of other Thanksgiving side dishes, but when added to your holiday plate, it becomes a warm reminder that carbs and cream were meant to be together.

Why we love it: Because it’s cozy, sweet and hard to mess up.

Standout version: Ruth’s Chris Steak House offers a decadent version that’s rich and silky thanks to heavy cream and a touch of bacon fat.

What is it: Invented in a 1950s test kitchen and immortalized by generations of church potlucks, green bean casserole is creamy nostalgia topped with crispy onions and zero pretense. And it can always be glammed up with a little shredded cheddar or sautéed mushrooms. However you prepare it, no Thanksgiving meal is complete without it. 

Why we love it: This dish may be a bit retro, but it’s oddly endearing and entirely customizable. 

Standout version: Campbell’s original recipe is the definitive version since 1955 and still unbeatable.

What is it: “stuffing” if it’s cooked inside the bird, “dressing” if outside, though in many parts of the South, it’s “dressing” either way. Despite its side dish status, it’s the backbone of the feast. The herby, buttery mix of bread and bits is always a charmer. It’s made with cornbread, sourdough, rice, nuts, oysters, offal… there are endless variations, both regional and secretly personal, but always delicious.

Why we love it: It’s both crunchy and soft, with flavor that packs a punch well into day three leftovers. 

Standout version: The Outrigger Kauaʻi Beach puts a Polynesian spin on the side with Tutu’s macadamia nut stuffing, featuring Maui onion, pineapple and macadamia nuts.

What is it: The foundation of every Thanksgiving plate. Mashed potatoes hold the feast together, while gravy adds some chaos of form and flavor that all depends on who’s making it. And if Yukon Golds are the main ingredient? That’s creamy, buttery heaven.

Why we love it: This is a side dish that stands on its own but can be combined with any other side to delicious effect.

Standout version: The late Joël Robuchon's pommes purée is legendary for its decadence, perhaps because of its two-to-one ratio of potatoes to butter. 

What is it: Mac and cheese is much more than just a side. The bubbling, golden combination of cheese and pasta (elbow or otherwise) can be tailored and elevated for any palate or occasion. It frequently appears on Southern Thanksgiving tables, and up North, it’s the dish everyone secretly hopes will show up unannounced.

Why we love it: It’s pure comfort fare, but can be prettied up with enough flair to be considered sophisticated.

Standout version: In New Orleans, Cochon Butcher’s version incorporates pancetta, cream cheese, sharp white cheddar and a hint of tomato—talk about elevated!

What is it: This side dish lets you sneak in dessert with your main meal. Tender yams swimming in brown sugar and butter—it suggests vegetables, but is so much more decadent. Some people top them with marshmallows; others insist that’s blasphemy. A splash of bourbon? Why not. Whatever you choose, this creamy mainstay is a must. 

Why we love it: There’s no doubt about it, it’s basically dessert.

Standout version: Sylvia’s Restaurant in Harlem serves a brown sugar-glazed yam dish that nails sweet-soul perfection.

What is it: This is the cousin of candied yams, but smoother, fluffier and topped with something crunchy—usually pecans or toasted marshmallows, depending on which side of the family you’re from. It’s yet another dish that stretches the definition of “vegetable,” but who’s counting on a holiday?

Why we love it: Not only is this dish sweet and creamy, that extra crunch gives it a memorable heft.

Standout version: Magnolia Table’s Sweet Potato Casserole is creamy, nutty and pure Southern comfort in Waco, Texas.

What is it: In the South, pumpkin pie takes a back seat to this masterpiece. Sweet potato pie is smooth, custardy and warmly spiced. Rooted in tradition, every bite tastes like history, home and a whole lot of butter.

Why we love it: This pie is rich and balanced, and can be a showstopper despite its simplicity.

Standout version: Patti LaBelle’s Sweet Potato Pie is the viral Walmart favorite that became a modern classic.

What is it: Pecan pie is sticky, nutty luxury in a pie shell. It’s sweet enough to make your teeth hum and rich enough to demand a nap, but it’s also pure Thanksgiving tradition. Bourbon and chocolate chips take this dessert to another level.

Why we love it: The sweet and nutty combo is a perfectly harmonious finish to a Thanksgiving meal. 

Standout version: Houston staple Goode Co. BBQ’s Brazos Bottom Pecan Pie is a Texas legend that’s shipped nationwide.