Thanksgiving is all about tradition, but some dishes have quietly disappeared from the table over the years. These vintage sides once graced holiday feasts, adding unique flavors and textures that today’s recipes sometimes miss.
From savory casseroles to sweet salads, these forgotten classics are brimming with nostalgia and charm. Let’s rediscover these 19 vintage Thanksgiving side dishes that most people don’t make anymore but are absolutely worth bringing back.
Waldorf Salad
This iconic dish combines crisp apples, celery, and walnuts in a creamy dressing. Originally created in the late 19th century, it became a Thanksgiving staple in the mid-20th century. Its refreshing crunch balances the heavier dishes on the table.
Tomato Aspic
A gelatin-based tomato dish, tomato aspic was a sophisticated side in the 1950s. Often molded into decorative shapes, it was served as a tangy counterpoint to rich Thanksgiving mains.
While unconventional by today’s standards, it’s surprisingly refreshing.
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Oyster Stuffing
This coastal classic combines the briny flavor of oysters with the hearty texture of bread stuffing. Once a luxurious addition to Thanksgiving tables, it’s a dish for those who love bold, savory flavors.
Creamed Onions
Tender pearl onions swimming in a rich, creamy sauce were once a beloved Thanksgiving side. The mild sweetness of the onions pairs perfectly with turkey and gravy, adding a silky texture to the feast.
Ambrosia Salad
A sweet side dish made with citrus, marshmallows, and coconut, ambrosia salad was a holiday favorite in the South. Its light and fruity profile adds a fun, retro touch to the Thanksgiving spread.
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Scalloped Corn
This casserole features sweet corn baked with cream and cracker crumbs for a golden, bubbly finish. It’s a simple yet satisfying side that evokes the flavors of simpler times.
Jell-O Molds
Brightly colored gelatin molds with fruit or vegetable inclusions were a centerpiece of mid-century Thanksgiving tables. While they’ve fallen out of favor, their whimsical charm can still delight guests.
Green Bean Casserole with Water Chestnuts
A twist on the classic green bean casserole, this version adds crunchy water chestnuts for extra texture. It was a mid-century innovation that gave the traditional recipe a subtle crunch.
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Cheese Ball with Ritz Crackers
Though more of an appetizer, cheese balls were often part of the Thanksgiving spread. Rolled in nuts and paired with buttery crackers, this retro dish is creamy, tangy, and irresistible.
Sweet Potato Puffs
Instead of casseroles, sweet potato puffs were individually baked portions, often topped with marshmallows. Their individual serving size made them a charming and festive addition to the table.
Celery Stuffed with Cream Cheese
This simple yet elegant side dish involved celery stalks filled with flavored cream cheese and garnished with paprika or nuts. It was a crunchy, savory snack that added color to the table.
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Baked Pineapple Casserole
This sweet and tangy dish combined canned pineapple with bread crumbs, butter, and sugar. Often served alongside ham, it was a Thanksgiving oddity that brought a unique flavor twist.
Corn Pudding
This creamy, slightly sweet side dish was a Thanksgiving regular in the 19th and 20th centuries. Its custard-like consistency and rich corn flavor made it a versatile favorite.
Harvard Beets
A sweet-and-sour side dish, Harvard beets were cooked with sugar and vinegar to create a glossy, flavorful glaze. Their vibrant color added visual appeal to Thanksgiving plates.
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Brussels Sprouts with Chestnuts
This dish combined roasted Brussels sprouts with sweet chestnuts, creating a harmonious blend of earthy and nutty flavors. It was once a sophisticated way to showcase seasonal ingredients.
Liver Pâté Spread
Often served with crackers or bread, liver pâté was a fancy addition to Thanksgiving spreads in the mid-20th century. Its rich, savory taste added depth to the feast.
Prune Whip
This dessert-like side dish consisted of pureed prunes whipped into a fluffy mousse. Light and airy, it was served as a palate cleanser or a sweet ending to the meal.
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Pickled Relish Trays
A tray of pickled vegetables, olives, and deviled eggs was once a Thanksgiving table essential. This colorful assortment offered a tangy contrast to the rich main dishes.
Cottage Cheese Salad
A mix of cottage cheese, canned fruit, and sometimes whipped cream, this dish was a light, tangy addition to the Thanksgiving meal. Its simplicity made it a crowd-pleaser.
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