A Southern Thanksgiving is really about everything around the turkey: the cornbread dressing, the casseroles, the biscuits, and a dessert table that’s hard to choose from!
I’ve organized my favorites course by course, so you can pick a little from each group and have the whole menu planned in one sitting.
The Main Event
Turkey is the star, but it doesn’t have to mean wrestling a giant bird. A turkey breast or tenderloin is much easier to manage for a smaller group, and plenty of Southern families set out a glazed ham right alongside it.
If you like to brine, my Apple Cider Turkey Brine is a great place to start.
Maple Glazed Turkey Breast
A sweet maple glaze turns a simple turkey breast into a holiday centerpiece. It’s a great choice when you want all the Thanksgiving flavor without cooking the whole bird.
Smoked Turkey Breast
If someone in your house loves the smoker, hand them this job! The turkey picks up a gentle smoky flavor outside while your oven stays open for all the casseroles.
Crock Pot Turkey Tenderloin
Juicy turkey tenderloin cooks low and slow while you focus on everything else. It’s also a smart backup to a bigger turkey, so nobody runs short on white meat.
Brown Sugar Glazed Ham
A glossy brown sugar glaze makes this ham a welcome sight next to the turkey on so many Southern tables. Save the leftovers for biscuit sandwiches on Friday morning.
Try a bourbon glaze instead:
For a little more Southern flavor, my Bourbon Glazed Ham uses a sweet, sticky bourbon glaze that’s perfect for a holiday table.
Dressing, Cornbread, and Biscuits
In the South it’s dressing, not stuffing, and it starts with a pan of cornbread. Bake the cornbread a day or two ahead so it has time to dry out a bit before it goes into the dressing. Add a basket of something warm for soaking up gravy and this part of the menu is done!
Cornbread Dressing
Crumbled cornbread, onion, celery, and savory broth bake into a dressing that’s golden on top and soft in the middle. If I could only make one side, this would be it.
Southern Cornbread
This is the cornbread I’d use for dressing, with a crisp crust and tender crumb. Bake an extra pan for the bread basket, because it disappears just as fast as the rolls.
Virginia Spoon Bread
Somewhere between cornbread and a soufflé, spoon bread is soft, custardy, and served straight from the dish with a spoon. It’s a Virginia classic that deserves a spot on more tables.
3-Ingredient Biscuits
Tall, tender biscuits with no cutting in cold butter and no fuss at all. Make a double batch so there’s plenty left over for ham biscuits the next day.
Easy Homemade Dinner Rolls
Soft, fluffy, homemade rolls are always the first thing to go from the bread basket. Brush the tops with melted butter as soon as they come out of the oven for that extra shine.
The Sides
This is where a Southern Thanksgiving really shines. I like to pick a green vegetable, a corn dish, something with potatoes, and one sweet casserole, then fill in with whatever your family can’t do without.
Several of these can be assembled the day before, which makes Thursday a whole lot easier.
Green Bean Casserole
Frozen green beans make the classic casserole even easier, with no trimming or blanching. The creamy sauce and crispy fried onions on top are just how you remember them.
Jiffy Corn Casserole
A box of Jiffy mix bakes into a spoonable side that’s half cornbread and half corn pudding. It’s sweet, buttery, and the one dish guests always ask me for the recipe!
Southern Sweet Potato Casserole
Creamy sweet potatoes under a crunchy brown sugar and pecan topping. It’s sweet enough to pass for dessert, and honestly, that’s why it belongs on the Thanksgiving table.
Baked Macaroni and Cheese
In plenty of Southern homes, mac and cheese is a holiday side, not a kids’ dish. This baked version is rich and cheesy, with a golden top that everyone wants a corner piece of.
Sour Cream Mashed Potatoes
Sour cream makes these mashed potatoes extra creamy with a little tang, and chives add a pop of color. Make a big bowl, because you’ll want plenty of room for gravy.
Southern Squash Casserole
Tender yellow squash and cheese bake under a buttery cracker topping in this Southern staple. Even the squash skeptics at the table usually go back for a second spoonful.
Apple & Butternut Squash Casserole
Sweet butternut squash and tender apples bake together into a cozy fall casserole. It’s a nice change from sweet potatoes, or serve both if your family loves a sweet side!
Southern Collard Greens
Slow-simmered collards add a savory, smoky contrast to all the creamy casseroles on the table. Serve them with a wedge of cornbread to soak up every bit of the pot liquor.
Southern Pineapple Casserole
Pineapple, cheddar, and buttery crackers sound like an odd mix until you take a bite. This sweet and savory casserole is a Southern holiday favorite that’s worth trying at least once!
Cranberry Sauce and Salads
Something cool and tart helps balance all that richness. Cranberries are a must for me, and these can be made ahead, which is a huge help when the oven is full.
Cranberry Sauce (with Orange)
Fresh cranberries simmered with orange taste so much brighter than the canned kind, and it only takes a few minutes on the stove. Make it a few days ahead and chill it until dinner.
Cranberry Jello Salad
A sweet and tart congealed salad that’s been on Southern holiday tables for generations. It needs to set in the fridge, so make it the day before for one less thing on your list.
Cranberry Fluff
Ready in about five minutes with no cooking at all, this sweet and creamy cranberry fluff is a retro holiday favorite. It’s just as welcome next to the turkey as it is with dessert!
Cornbread Salad
Crumbled cornbread, bacon, cheese, and fresh vegetables tossed in a creamy dressing. It feeds a crowd and gives you a tasty way to use up any extra cornbread from the dressing.
Thanksgiving Desserts
Every Southern dessert table needs a pecan pie, but it never hurts to have a few other options. Most of these can be made a day ahead, which keeps your oven free for the main meal.
Easy Pecan Pie
A gooey, buttery filling packed with pecans in a flaky crust. It’s simpler to make than you’d think, and it’s the one pie I’d never skip on Thanksgiving.
Mom’s Easy Apple Pie
Tender cinnamon apples baked in a golden crust, just the way Mom made it. Serve it warm with a scoop of vanilla ice cream and watch it disappear!
Pumpkin Chiffon Pie
Light, airy, and full of warm pumpkin spice, this chiffon pie is a fluffier take on the classic. It’s a lovely choice when everyone is already full from dinner.
Pumpkin Dump Cake
All the flavor of pumpkin pie with a buttery crumb topping and none of the crust work. It’s an easy way to get a big pan of pumpkin dessert on the table for a crowd.
Easy Banana Pudding
Vanilla wafers, sliced bananas, and creamy pudding layered into a true Southern classic. It isn’t just a summer dessert, either. It’s always one of the first to go at holiday dinners.
Old Fashioned Whiskey Cake
A moist, old-fashioned cake soaked in a warm whiskey glaze. It’s a grown-up treat for the dessert table, and it’s even better when you bake it a day ahead.
I hope this menu makes your Thanksgiving planning a little easier! Save it now so you can come back to it while you’re making your grocery list, and share it with anyone who’s bringing a dish this year.
Thanksgiving Planning FAQs
How far ahead can I start cooking for Thanksgiving?
You can start at least two or three days out. Cranberry sauce, congealed salads, and the cornbread for your dressing are all happy to wait in the fridge or on the counter.
Pies and cakes can be baked the day before, and many casseroles can be assembled the night before and baked on Thursday. Just add a few extra minutes to the bake time when a casserole goes into the oven cold.
How do I fit everything in one oven?
Move whatever you can out of it. A crock pot or smoker can handle the main dish, and stovetop sides like collard greens never need the oven at all. Bake desserts the day before, then group casseroles that share the same temperature so they can bake together. While the turkey or ham rests, covered casseroles stay warm for a good 20 to 30 minutes.
How many side dishes do I need for Thanksgiving?
For most families, four to six sides is plenty. Aim for a mix: something green, something with potatoes, a corn dish or dressing, and one sweet casserole.
If you’re feeding a bigger crowd, add another casserole rather than more variety, since a second pan of a favorite goes further than a dish only a few people will try.
