Thanksgiving dinner is usually associated with turkey as the centerpiece, but for many American families, the real stars of the holiday table have always been the side dishes. With changes in cooking habits, ingredient availability, and social trends, many classic side dishes that were once popular over the past century have now disappeared from family tables, becoming memories passed down from grandmothers.
Although mashed potatoes, green bean casserole, and macaroni and cheese are common dishes on today’s holiday table, the holiday menus from decades ago were quite different. Let’s take a look back at six classic side dishes that have faded from everyday American life, each telling a story of the evolution of American culinary culture.
In the 19th century, some now rare side dishes symbolized the luxury and abundance of holiday celebrations:
Oyster Stuffing combined oysters with traditional stuffing, once a staple dish in the 19th century. However, due to a decline in oyster numbers and people’s shift towards simpler ingredients like sausage, it has gradually fallen out of favor in the New England region.
Ambrosia Salad, made from pineapple, oranges, and marshmallows, was a dessert salad that symbolized luxury in the 19th and early 20th centuries. While it still has nostalgic fans in the South, it is no longer popular nationwide.
Mashed Turnips, once a potato alternative, struggled to maintain its place on the table due to its reputation as a “poor man’s vegetable” and its potential bitterness if not cooked properly.
The disappearance of some side dishes is related to modern lifestyles and people’s continual pursuit of convenience.
Giblet Gravy, a rich gravy made by slow-simmering turkey giblets (liver, heart, neck, etc.), has been gradually replaced by commercially available “extremely convenient” instant gravy as whole turkeys are no longer sold with giblets.
Cranberry Fluff, made from cranberries, marshmallows, and whipped cream, was a colorful dessert popular among Americans in the 1960s to 70s as part of the gelatin “salad” trend. However, it has faded from holiday menus as tastes have evolved over time.
Corn Pudding, a creamy pudding dish dating back to colonial times, used to be a common Thanksgiving dish, bridging the gap between cornbread and creamed corn. While regional versions still exist, it is no longer mainstream across America.
Despite the departure of some classic dishes, new generation side dishes on contemporary American Thanksgiving tables reflect people’s pursuit of freshness, customization, and global flavors.
Transformation of Vegetable “Luxury”:
Roasted Brussels Sprouts have become one of the most popular vegetable side dishes in recent years, often paired with maple syrup, bacon, or balsamic vinegar for added flavor. Other dishes like roasted pumpkin and roasted carrots are also elevated with herbs or Middle Eastern spices.
Health and Lightness Trend:
Fall Harvest Salads emphasize seasonal ingredients, balancing out the richness of the holiday feast. Green Beans Almondine replaces the traditional green bean casserole with its fresh taste.
Comfort Food Upgrade:
Classic sweet potato casserole often replaces marshmallows with crunchy pecan topping to balance sweetness and add texture. Stuffing flavors have diversified, introducing innovative versions like mushroom, sausage cornbread, and quinoa.
(This article referenced a report from Fox News)