Thanksgiving is more than just a date on the calendar; it is a culinary pilgrimage that unites the nation from the rocky coasts of New England to the sunlit valleys of California. At Top 10 America, we believe the holiday table tells the story of our history, blending indigenous ingredients with centuries of family traditions. It is a time when regional differences fade, and the collective appetite of the country turns toward comfort, gratitude, and flavor.
As of late 2025, the American Thanksgiving dinner remains a steadfast anchor in a rapidly changing world. While modern twists and fusion cuisines occasionally appear, the core menu—the “sacred list”—remains remarkably consistent. These dishes represent the harvest, the home, and the heart of American hospitality. We have curated this list not just by popularity, but by the cultural weight each dish carries across the fifty states.
In this article, Top 10 America breaks down the essential components of the ultimate feast. Whether you are hosting your first dinner in New York or bringing a side dish to a potluck in Texas, our selection highlights the foods that define the holiday. We invite you to explore the flavors that make this Thursday in November the most delicious day of the year.
Overview: Top 10 Traditional Thanksgiving Dishes in the USA
| Rank | Dish Name | Primary US Region / Origin | Key Ingredient Source |
|---|---|---|---|
| 10 | Macaroni and Cheese | The American South | Cheddar Cheese (Wisconsin/Vermont) |
| 9 | Corn / Cornbread | Midwest & South | Sweet Corn (Iowa/Nebraska) |
| 8 | Candied Yams / Sweet Potato Casserole | Southern US | Sweet Potatoes (North Carolina) |
| 7 | Green Bean Casserole | Nationwide (Camden, NJ origin) | Green Beans & Mushroom Soup |
| 6 | Cranberry Sauce | Northeast & Pacific Northwest | Cranberries (Massachusetts/Wisconsin) |
| 5 | Pumpkin Pie | New England & Midwest | Sugar Pumpkins (Illinois) |
| 4 | Dinner Rolls | Nationwide | Wheat Flour (Kansas) |
| 3 | Mashed Potatoes | Nationwide | Russet/Yukon Gold Potatoes (Idaho) |
| 2 | Stuffing / Dressing | New England vs. The South | Bread, Herbs, Celery |
| 1 | Roast Turkey | Nationwide | Turkey (Minnesota/North Carolina) |
Top 10. Macaroni and Cheese
While some traditionalists in the North might debate its placement, baked Macaroni and Cheese is an absolute non-negotiable staple in the American South and increasingly across the country. Originating from recipes popularized by Thomas Jefferson in Virginia, this dish brings a rich, creamy decadence to the table. It serves as a savory counterweight to the sweeter side dishes, offering a comforting texture that Top 10 America views as essential for a truly bountiful spread.
In our perspective, the best versions of this dish forgo the blue box for a homemade roux and high-quality cheeses from dairy states like Wisconsin or Vermont. We suggest that its rising popularity on Thanksgiving menus reflects a shift toward embracing pure comfort food. It bridges the gap between a side dish and a main event, often demanding as much attention as the turkey itself in many households.
A fascinating insider detail is the specific preparation method: a true Thanksgiving mac and cheese is almost always baked, not just boiled. It requires a golden, bubbly crust—often achieved with breadcrumbs or extra sharp cheddar broiled to perfection. Locals in cities like Atlanta and Charleston will tell you that if it doesn’t have that slightly burnt, crispy edge, it simply isn’t ready for the holiday table.
Key Highlights
- Primary Origin: popularized in the US by Thomas Jefferson in Virginia.
- Key Feature: Must be baked (casserole style), not stove-top.
- Top Cheese Source: Wisconsin produces over 25% of US cheese.
Top 9. Corn / Cornbread
Corn is arguably the most indigenous ingredient on the Thanksgiving table, deeply rooted in the agricultural history of the Midwest and Native American traditions. Whether served as buttery kernels, creamed corn, or a dense, moist cornbread, this grain represents the very survival of the early settlers. Top 10 America recognizes corn not just as a side dish, but as a historical symbol of the harvest in states like Iowa and Nebraska.
We suggest that the form corn takes largely depends on your geography. In the North, you might find simple sweet corn or a corn pudding, while the South invariably favors skillet cornbread used for “sopping up” gravy. In our view, this versatility is what makes it a top contender; it adds a necessary sweetness and textural variety that complements the savory meats and soft potatoes.
Did you know that the type of corn used for eating (sweet corn) is different from the field corn used for livestock? For Thanksgiving, the “Silver Queen” or “Golden Bantam” varieties are legendary. A pro tip from Top 10 America: if you are making cornbread, using a pre-heated cast-iron skillet is the secret to achieving that authentic, crispy Southern crust that locals adore.
Key Highlights
- Symbolism: Represents the “First Thanksgiving” harvest survival.
- Regional Variation: Sweet cornbread (North) vs. Savory skillet bread (South).
- Top Producer: Iowa is the leading corn-producing state.
Top 8. Candied Yams / Sweet Potato Casserole
This dish is a polarizing yet beloved icon of American holiday cuisine, particularly celebrated in North Carolina and the deep South. Often topped with toasted marshmallows or a crunchy pecan praline, Sweet Potato Casserole blurs the line between dinner and dessert. At Top 10 America, we love how this dish highlights the country’s sweet tooth and the rich agricultural output of the Southern states.
In our view, the “marshmallow vs. pecan” debate is one of the great Thanksgiving rivalries. We suggest that this dish offers a vital pop of color—a vibrant orange that brightens the beige palette of turkey and dressing. While it is undeniably sweet, the earthy undertones of the root vegetable ground the flavor, making it an acceptable main course accompaniment rather than a dessert.
Historically, the association of marshmallows with sweet potatoes dates back to a marketing ploy in the early 20th century by marshmallow manufacturers. However, in places like Louisiana, the focus remains on the yam itself (often actually a sweet potato, botanically speaking). A little insider tip: adding a splash of bourbon or vanilla extract elevates this casserole from a simple side to a gourmet experience.
Key Highlights
- Top Producer: North Carolina produces nearly 60% of all US sweet potatoes.
- Flavor Profile: Sweet, earthy, often spiced with cinnamon and nutmeg.
- Classic Topping: Mini marshmallows (1917 recipe origin) or brown sugar pecans.
Top 7. Green Bean Casserole
Located firmly in the hall of fame of American comfort food, Green Bean Casserole is a mid-century modern classic that originated in New Jersey. Created by Dorcas Reilly at the Campbell’s Soup Company in 1955, this dish consists of green beans, cream of mushroom soup, and crispy fried onions. Top 10 America considers this the ultimate example of “industrial cuisine” becoming a beloved family tradition.
We suggest that despite its simple ingredients, this casserole holds a nostalgic power that few gourmet dishes can match. It is creamy, crunchy, and savory all at once. In our view, its staying power comes from its ease of preparation and its ability to transport diners back to the family kitchens of the 1960s and 70s. It is a dish that requires zero pretension but delivers 100% satisfaction.
It is estimated that 40% of the Campbell’s Cream of Mushroom soup sold in the United States is consumed solely to make this casserole. While fresh green beans are now preferred in foodie hubs like San Francisco or Portland, the classic recipe using canned ingredients remains the “official” taste for millions. It is a testament to the idea that sometimes, the recipe on the back of the can really is the best one.
Key Highlights
- Origin: Invented in Camden, New Jersey by Campbell’s Soup Co.
- Creation Date: 1955 (originally called “Green Bean Bake”).
- Key Texture: Defined by the crunch of French’s Fried Onions.
Top 6. Cranberry Sauce
Serving as the necessary acid to cut through the richness of the meal, Cranberry Sauce is a staple grown primarily in the bogs of Massachusetts and Wisconsin. Whether it slides out of a can in a perfect cylinder or is boiled fresh with orange zest and spices, this ruby-red condiment is essential. Top 10 America regards it as the palate cleanser of the feast, providing a tart contrast that makes the turkey taste even better.
We suggest that the debate between “canned jelly” and “fresh relish” is one of the fiercest in American culture. In our view, there is room for both; the nostalgia of the canned ridges speaks to childhood memories, while the fresh berry sauce showcases the native American fruit in its true glory. It is one of the few fruits native to North America, making it historically indispensable to the holiday.
A fun fact for trivia lovers: Native Americans used cranberries for food, medicine, and fabric dye long before the Pilgrims arrived. Today, Wisconsin produces more than half of the world’s supply. Insider tip: If you want to bridge the gap between canned and fresh, try adding a splash of Grand Marnier or cinnamon to the pot—it transforms the humble bog berry into a sophisticated relish.
Key Highlights
- Primary Source: Wisconsin (approx. 60% of production) and Massachusetts.
- Native Status: One of only three commercially grown fruits native to North America.
- Form Factor: Canned (jellied) vs. Whole Berry sauce.
Top 5. Pumpkin Pie
No Thanksgiving in the United States is complete without the spices of a Pumpkin Pie. The great majority of the canning pumpkins used for this dessert are grown in Illinois, specifically around the town of Morton. Top 10 America places this custard-based pie at the center of the dessert table because it perfectly encapsulates the autumn season—spiced with cinnamon, ginger, cloves, and nutmeg.
In our perspective, Pumpkin Pie is less about the fruit itself (which is a mild squash) and more about the warm, aromatic spices that define American fall comfort. We suggest that while apple and pecan pies are strong contenders, pumpkin is the singular symbol of Thanksgiving. Its smooth, creamy texture combined with a flaky crust is the finish line of the marathon meal.
Interestingly, early colonists didn’t have pie crusts as we know them; they often filled hollowed-out pumpkins with milk, spices, and honey, baking them directly in hot ashes. Today, the debate often centers on the topping: whipped cream vs. vanilla ice cream. Our team leans toward a dollop of fresh, homemade whipped cream to cut the density of the spiced custard.
Key Highlights
- “Pumpkin Capital”: Morton, Illinois (home to Libby’s Pumpkin).
- Spice Profile: Cinnamon, Ginger, Nutmeg, Allspice, Cloves.
- Seasonality: Consumed almost exclusively between October and December.
Top 4. Dinner Rolls
They might seem humble, but Dinner Rolls are the unsung heroes of the Thanksgiving plate, acting as the vessel for the perfect “Thanksgiving bite.” Whether they are Parker House rolls from Massachusetts origin or soft yeast rolls popular in the Midwest, these breads are essential for mopping up gravy. Top 10 America recognizes that a basket of warm bread is the universal sign of welcome in American dining.
We suggest that the quality of the roll can make or break the meal. The best ones are pulled warm from the oven, brushed with salted butter, and soft enough to tear apart by hand. In our view, they serve a functional purpose as well as a culinary one—creating the foundation for the inevitable leftover turkey sandwiches later that evening.
From flaky biscuits in the South to crusty sourdough in California, the type of bread often signals where you are in the country. However, the soft, slightly sweet “Hawaiian” style roll has gained massive popularity nationwide in recent years. Insider tip: Don’t underestimate the “scarpetta” method—using your roll to clean your plate is the highest compliment you can pay to the chef.
Key Highlights
- Primary Ingredient: Hard Red Winter Wheat (often from Kansas).
- Variety: Parker House, Potato Rolls, Biscuits, Crescent Rolls.
- Utility: Critical for the “leftover sandwich” tradition.
Top 3. Mashed Potatoes
Mashed Potatoes are the creamy canvas upon which the rest of the Thanksgiving meal is painted. Relying heavily on the russet potatoes of Idaho or the Yukon Golds of Washington, this dish is the ultimate comfort food. Top 10 America ranks this high because it is universally loved by all ages, acting as the perfect savory vehicle for gravy and mixing with other sides.
In our view, the perfect mash is a balance of fluffiness and richness. We suggest using plenty of butter and warm milk (or cream) to achieve the right consistency. While some prefer the rustic texture of “skins-on” smashes, the traditional Thanksgiving expectation is usually a smooth, cloud-like mound. It is the culinary “glue” that holds the plate together.
Americans consume millions of pounds of potatoes during Thanksgiving week alone. A crucial insider detail: the type of potato matters immensely. High-starch potatoes like Russets yield the fluffiest mash, while waxy potatoes can turn gluey if over-mixed. For the ultimate indulgence, many chefs now fold in roasted garlic or cream cheese to elevate the flavor profile.
Key Highlights
- Top Source: Idaho is the leading potato-producing state.
- Texture Variations: Smooth/Whipped vs. Rustic/Smashed.
- Essential Pairing: Must be served with a “pool” for gravy.
Top 2. Stuffing / Dressing
For many Americans, Stuffing (or “Dressing” as it is known in the South) is the true star of the meal, even eclipsing the turkey. This savory mixture of bread, herbs, vegetables, and broth varies wildly by region—cornbread dressing in Alabama, oyster stuffing in New England, or sourdough stuffing in San Francisco. Top 10 America celebrates this dish for its incredible regional diversity and depth of flavor.
We suggest that Stuffing is the dish where the cook’s personality shines brightest. It is where family secret recipes are guarded most jealously. In our view, whether you cook it inside the bird (stuffing) or in a casserole dish (dressing), the goal is the same: a savory, moist, herb-infused delight that captures the essence of sage, thyme, and rosemary.
The terminology is a classic American linguistic divide. Generally, if you are north of the Mason-Dixon line, you eat “stuffing”; if you are south of it, you eat “dressing.” Regardless of the name, the textural contrast—crispy on top, soft and custardy in the middle—is what makes it a masterpiece. Insider tip: Use stale bread; fresh bread will turn to mush when the broth is added.
Key Highlights
- Regional Divide: “Stuffing” (North) vs. “Dressing” (South).
- Key Variations: Cornbread, Sourdough, Oyster, Sausage, Wild Rice.
- Flavor Profile: Heavily herbed with Sage, Thyme, and Onion.
Top 1. Roast Turkey
The undisputed king of the table is the Roast Turkey. While Minnesota raises the most turkeys in the US, the bird is the national symbol of the holiday everywhere. At Top 10 America, we recognize that while people may argue about the sides, the turkey is the anchor—the main event that justifies the gathering. It is the centerpiece that demands hours of preparation and carving ceremony.
In our perspective, roasting a turkey is a rite of passage for American home cooks. We suggest that whether you brine, fry, roast, or smoke it, the goal is juicy meat and crispy skin. While it sometimes gets a bad reputation for being dry, a well-cooked turkey is a thing of beauty, offering both rich dark meat and lean white meat to satisfy every guest’s preference.
Historically, Benjamin Franklin famously expressed a preference for the turkey over the bald eagle as a national symbol, calling it a “bird of courage.” Today, the “pardoning” of the turkey by the President is a televised tradition. Insider tip: Let the bird rest for at least 30 minutes after taking it out of the oven. This allows the juices to redistribute, ensuring that the meat remains moist when sliced.
Key Highlights
- Top Producer: Minnesota is the #1 turkey-producing state.
- Consumption: Americans eat approx. 46 million turkeys each Thanksgiving.
- Cooking Methods: Roasting (Classic), Deep Frying (Southern), Smoking.
Conclusion
Thanksgiving is a unique culinary tapestry that weaves together the agricultural strengths of the United States, from the cranberry bogs of the Northeast to the potato fields of Idaho. These top 10 dishes represent more than just sustenance; they are the comfort foods that define American heritage and family connection. At Top 10 America, we cherish these traditions because they remind us that no matter our differences, we can all agree on the joy of a shared meal.
Whether you are a purist who insists on homemade cranberry sauce or an innovator adding jalapeños to your cornbread, the spirit of the holiday remains the same. We hope this list inspires you to savor every bite and perhaps appreciate the history on your plate a little more this year.
