Äkta Amerikans thanksgiving middag

Many other foods are served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the eating, and preparation may begin at dawn or on days prior.

Traditional Thanksgiving foods are sometimes specific to the day, and although some of the foods might be seen at any semi-formal meal in the United States, the meal often has something of a ritual or traditional quality. Many Americans would say it's "incomplete" without cranberry sauce, stuffing or dressing, and gravy. Other commonly served dishes include winter squash, sweet potatoes, mashed potatoes or rice (in the South and among Asians), dumplings, corn on the cob or hominy, deviled eggs, green beans or green bean casserole, sauerkraut (among those in the Mid-Atlantic, especially Baltimore), peas and carrots, bread rolls, cornbread (in the south and parts of New England), or biscuits, rutabagas or turnips, and a salad. For dessert, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate meringue pie and pecan pie, with the last four being particularly American.
Traditional Thanksgiving meal in New England

There are also nontraditional regional differences as to the stuffing or dressing traditionally served with the turkey. Southerners generally make their dressing from cornbread, while those in other parts of the country make stuffing from white or wheat bread as the base. One or several of the following may be added to the dressing/stuffing: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausages or the turkey's giblets. The traditional Canadian version has bread cubes, sage, onion and celery. Rice is also sometimes used instead of bread in Canada[citation needed].

Other nontraditional dishes reflect the region or cultural background of those who have come together for the meal. For example, many African Americans and Southerners serve baked macaroni and cheese and collard greens, while some Italian-Americans often have lasagna on the table and Ashkenazi Jews may serve noodle kugel, a sweet dessert pudding. It is not unheard of for Mexican Americans to serve their turkey with mole and roasted corn. In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (Rice with pigeon peas), pumpkin flan, potato salad , roasted white sweet potatoes and Spanish sparkling hard cider. Cuban-Americans traditionally serve the Turkey alongside a small Roasted Pork and include White Rice and Black Beans or Kidney Beans. Vegetarians or vegans have been known to serve alternative entree centerpieces such as a large vegetable pie or a stuffed and baked pumpkin or tofurkey. Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent set the table with lefse and green bean hotdish.