Hey we get that we’re a craft beer site…but  you’ve probably already selected  your favorite beers for today’s gathering.  And don’t act like you don’t have a favorite Thanksgiving side dish you can’t do without.

From cranberry-heavy New England to cheesy casseroles in the Midwest and everything in between, here’s a state-by-state roundup of the favorite Thanksgiving side dishes across all 50 states we compiled using Google Trends.

Consider this your culinary road trip around America’s holiday plates.

America’s Favorite Thanksgiving Sides

Alabama — Corn Pudding
A sweet-and-creamy bake that’s like corn custard meets comfort food.

Alaska — Wild Rice & Cranberry Pilaf
Nutty local rice with tart cranberries — earthy and bright, a perfect match for roast turkey.

Arizona — Green Chile Cornbread Dressing
Southwest heat turned cozy — cornbread dressing with roasted green chiles and poblano flavor.

Arkansas — Sausage & Herb Dressing
Classic Southern dressing: stuffing studded with savory breakfast sausage and lots of thyme.

California — Roasted Brussels Sprouts with Balsamic & Almonds
Bright, caramelized sprouts tossed with balsamic glaze and crunchy almonds — fresh and modern.

Colorado — Garlic-Parmesan Mashed Potatoes
Creamy mash with roasted garlic and a hit of Parmesan — elevation of a classic.

Connecticut — Oyster Stuffing
A New England tradition: briny oysters folded into bread stuffing for coastal depth.

Delaware — Oyster Stew
Simple, creamy, and indulgent — a small-state favorite at many holiday tables.

Florida — Smoked Ham with Pineapple Glaze
Sweet, citrusy glaze over smoky ham — a Floridian nod to tropical flavors.

Georgia — Collard Greens with Ham Hock
Greens slow-cooked with smoky ham hock — deeply savory and soul-satisfying.

Hawaii — Macaroni Salad
Creamy, chilled macaroni salad that pops up at Hawaiian Thanksgiving spreads alongside local favorites.

Idaho — Loaded Potato Casserole
All the comforts of a baked potato in casserole form: cheese, bacon, sour cream — crowd-pleasing and heavy on the carbs.

Illinois — Sweet Potato Casserole with Pecan Streusel
Sweet potatoes topped with brown sugar, butter, and a crunchy pecan crumble — Midwestern sweet-and-salty bliss.

Indiana — Green Bean Casserole
The classic: green beans, creamy mushroom sauce, and crispy fried onions — ubiquitous and beloved.

Iowa — Creamed Corn
Sweet, buttery, and velvety — a staple on many Iowa holiday tables.

Kansas — Cornbread Dressing
A prairie favorite: cornbread-based dressing with celery, onions, and country seasoning.

Kentucky — Bourbon-Glazed Sweet Potatoes
Sweet potatoes kissed with Kentucky bourbon and brown sugar — boozy, caramelized, and festive.

Louisiana — Oyster Dressing
Cajun-Creole influence meets Thanksgiving: oysters, herbs, and a bit of heat in a rich dressing.

Maine — Maple-Roasted Root Vegetables
Local maple syrup caramelizes root veg — carrots, parsnips, and rutabagas get a New England makeover.

Maryland — Crab Stuffing
Blue crab folded into seasoned bread — Maryland’s seafood pride on the holiday plate.

Massachusetts — Cranberry Relish with Orange Zest
Bright, tangy, and homemade — a New England cranberry classic with citrus pop.

Michigan — Cheesy Hashbrown Casserole
Shredded potatoes, lots of cheese, and a bubbly top — Michigan’s version of comfort.

Minnesota — Lefse or Potato Casserole
In Scandinavian-influenced areas, soft lefse appears, while others favor cheesy potato bakes.

Mississippi — Cornbread Dressing with Onions & Celery
Buttery cornbread dressing that leans on simple aromatics and plenty of savory butter.

Missouri — Baked Macaroni & Cheese
Rich, gooey, and oven-browned — Queen of side dishes in many Missouri homes.

Montana — Wild Mushroom & Barley Pilaf
Hearty, foraged mushrooms and nutty barley — rustic and suited to big appetites.

Nebraska — Creamed Peas
Sweet-pea comfort in a silky white sauce — a nostalgic Midwestern staple.

Nevada — Grilled Vegetables with Herb Oil
Simple grilled seasonal veg dressed in vibrant herb oil — light and flavorful.

New Hampshire — Brown Bread & Cranberry Sauce
Dense, molasses-y brown bread served alongside a bright cranberry sauce — very New England.

New Jersey — Jersey Sweet Potato Pie
Sweet potato treated like dessert-savory side with nutmeg and a flaky crust sometimes present at NJ tables.

New Mexico — Posole or Green Chile Cornbread
Hominy posole or spicy green chile cornbread often accompanies holiday plates in the Land of Enchantment.

New York — Stuffed Acorn Squash
Autumnal and elegant: squash stuffed with grains, dried fruit, and nuts — great for veg-forward tables.

North Carolina — Cornbread & Sausage Dressing
Two Carolina traditions collide: crumbled cornbread and savory sausage make a robust dressing.

North Dakota — Baked Rutabaga or Tater Tot Casserole
From Scandinavian roots come hearty root-vegetable bakes; in some pockets, tater tot casseroles reign.

Ohio — Candied Yams
Sweet, syrupy yams baked with brown sugar and spices — a Midwestern sweet favorite.

Oklahoma — Fried Okra
Crispy, cornmeal-breaded okra as a crunchy side alongside softer Thanksgiving dishes.

Oregon — Wild Mushroom Gravy
Forest-forward gravy made with local wild mushrooms — rich, earthy, and a good turkey companion.

Pennsylvania — Sauerkraut & Apples or Stove-Top Stuffing
Pennsylvania Dutch traditions bring sauerkraut with apples; elsewhere classic bread stuffing is king.

Rhode Island — Clam Cakes or Clam Stuffing
Coastal Rhode Islanders often include clams in their holiday spread — fried clam cakes or clam-studded stuffing.

South Carolina — Hoppin’ John (Black-Eyed Peas & Rice)
A Lowcountry favorite that shows up at many holiday tables for luck and heartiness.

South Dakota — Corn Pudding or Wild Rice
Either creamy corn pudding or native wild rice dishes make South Dakota plates feel homey.

Tennessee — Pecan-Smothered Sweet Potatoes
Sweet potatoes topped with buttery pecans and a sugary glaze — decadent and crunchy.

Texas — Smoked Brisket Burnt Ends (as a side-ish centerpiece)
At many Texas tables the smoked brisket takes a starring side role next to or instead of turkey.

Utah — Jell-O Salad (e.g., Pineapple/Green Jell-O with Fruit)
Retro and oddly beloved — colorful Jell-O salads with fruit and marshmallows still appear in Utah gatherings.

Vermont — Maple-Glazed Carrots
Simple carrots glazed with local maple syrup — sweet, seasonal, and Vermont-approved.

Virginia — Oyster & Cornbread Dressing
Virginia blends its coastal oysters with classic cornbread for a savory regional stuffing.

Washington — Cedar-Planked Salmon (as an alternate main/side)
In parts of Washington, salmon shows up on Thanksgiving tables as a regional alternative or side to turkey.

West Virginia — Apple Butter & Biscuits
Hearty biscuits served with tart apple butter — comforting and very Appalachian.

Wisconsin — Beer-Braised Red Cabbage or Cheesy Potato Pancakes
Dairy-and-beer-rich Wisconsiners love cheesy sides or braised cabbage laced with local brews.

Wyoming — Roasted Root Veg with Thyme
Simple, roasted mountain vegetables seasoned with thyme — rugged, straightforward, and warming.

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Happy Thanksgiving from the American Craft Beer team!