Survey says mac and cheese is the most popular Thanksgiving side dish in North Carolina - OBX Today (2024)

FAQs

What is the number 1 rated side dish for Thanksgiving? ›

1. Holiday Stuffing. This easy recipe for Holiday Stuffing is our number one must-have Thanksgiving side dish!

Its creamy texture, cheesy flavor, and comforting appeal make it a true indulgence during the holiday season. From its versatility to its ability to bring warmth and joy, mac and cheese will always hold a special place at my Thanksgiving table.

1. North Carolina-Style Barbecue.

And the least favorite side dish for Americans on Thanksgiving is -- green bean casserole. 31.4 percent of people surveyed do not like it.

Sure, Americans love their mac and cheese. But not as much as Canadians. In fact, Canadians love macaroni and cheese, and they love it more than anyone else in the world and consume the most macaroni and cheese per capita!

Macaroni and cheese is a beloved holiday classic, and has deep roots in the African American cooking tradition.

During the end of the Great Depression, macaroni and cheese became a popular food item due to its low cost. It was billed as “the housewife's best friend, a nourishing one pot meal” and sold 8 million boxes when it was released by Kraft Foods in 1937. The popularity of the food then exploded once again in World War II.

1. Turkey. Thanksgiving wouldn't be the same without the turkey. The turkey is usually prepared whole, filled with fruit, vegetables or other stuffing (more on stuffing in #2!).

Up north, Turkey is the guest of honor. No ifs, ands or wish bones about it. But down past the Mason Dixon line, there is a good chance to find ham the head honcho. Some Southern families make more than one meat at Thanksgiving, such as turkey and ham, whereas Yankees tend to focus solely on a turkey.

What are three foods that were probably eaten at Thanksgiving? ›

So, to the question “What did the Pilgrims eat for Thanksgiving,” the answer is both surprising and expected. Turkey (probably), venison, seafood, and all of the vegetables that they had planted and harvested that year—onions, carrots, beans, spinach, lettuce, and other greens.