Some of my most treasured memories of are of the wonderful Thanksgiving recipes my mother, whom we affectionately called Mama, prepared for our family.
Raised in the South, Mama had a special way of turning simple ingredients into delicious, comforting dishes that brought everyone together around the table.
Over the years, I’ve collected her recipes, some of which may have been passed down from my grandmother.
Many were handwritten, with simple instructions and measurements that sometimes relied more on experience than precision.
Mama knew how things should look, taste, and feel, and she had a way of making everything turn out just right.
Today, I’m sharing 10 of Mama’s favorite Thanksgiving side dish recipes, from her crispy cast-iron skillet cornbread and savory sausage stuffing to creamy casseroles, candied yams, and a few wonderfully nostalgic holiday salads.
These aren’t fancy recipes or modern interpretations.
They’re the comforting, tried-and-true dishes that appeared on our family’s Thanksgiving and Christmas tables year after year.
I’ve done my best to preserve Mama’s original ingredients and methods while adding a few helpful details so that even beginning cooks can prepare them with confidence.
My hope is that these recipes will bring a little of Mama’s Southern hospitality into your home, help you create wonderful holiday memories of your own, and perhaps even become cherished traditions in your family.
After all, some of the best recipes aren’t just about the food.
They’re about the people we love, the memories we make, and the joy of gathering together.
Jump to a Thanksgiving Recipe
- Mama’s Easy Sausage Stuffing
- Mama’s Candied Yams
- Mama’s Green Bean Casserole
- Mama’s Cheesy Potatoes
- Mama’s Corn Casserole
- Mama’s Bacon Brussels Sprouts
- Mama’s Easy Cranberry Salad
- Mama’s Pistachio Salad
- Mama’s 24-Hour Salad
- Mama’s Southern Skillet Cornbread
1. Mama’s Easy Sausage Stuffing
Some of the best holiday recipes are also the simplest! Mama’s Easy Sausage Stuffing was a favorite at our family’s Thanksgiving and Christmas celebrations. With just three main ingredients, this delicious stuffing combines the familiar flavor of Stove Top stuffing with savory breakfast sausage and rich chicken stock.
It’s an easy, comforting side dish that tastes like something you’ve spent much longer preparing. And when you’re cooking a big holiday meal, having a recipe this simple is a wonderful thing!
Ingredients
- 2 boxes Stove Top Regular Stuffing
- 1 pound breakfast sausage (roll-style)
- Bold, richly flavored chicken stock, in the amount of liquid called for on the stuffing boxes
Instructions
- Cook the sausage. In a large skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles with a spatula as it cooks. Continue cooking until the sausage is browned and thoroughly cooked, reaching an internal temperature of 160°F.
- Prepare the stuffing. Follow the package directions for preparing both boxes of Stove Top stuffing, with one important substitution: use bold chicken stock instead of water. Follow the package directions for any additional ingredients, such as butter.
- Combine the ingredients. Once the stuffing is prepared, use a slotted spoon to transfer the cooked sausage from the skillet into the stuffing, leaving most of the drippings behind. Gently fold everything together until the sausage is evenly distributed. A little bit of the sausage drippings is perfectly fine—it adds extra flavor!
- Serve and enjoy. Transfer the sausage stuffing to a serving bowl and serve warm alongside your favorite Thanksgiving or Christmas dishes.
A Little Note From Mama’s Kitchen
Mama knew that a delicious holiday meal didn’t mean everything had to be made from scratch. Sometimes the simplest recipes became the ones everyone looked forward to year after year.
The secret to her easy sausage stuffing was using flavorful chicken stock instead of water and adding plenty of crumbled breakfast sausage. Those two little additions transformed ordinary boxed stuffing into a rich, savory holiday side dish.
Mama always used a slotted spoon to transfer the cooked sausage into the stuffing. She wanted all that wonderful sausage flavor without making the stuffing greasy. But she knew that a little bit of those savory drippings only made it taste better!
Best of all, this recipe was quick and easy to prepare, leaving more time for all the other wonderful dishes on the holiday table.
2. Mama’s Candied Yams
Sweet, buttery, and topped with golden, toasted marshmallows, Mama’s Candied Yams (Sweet Potatoes) were a favorite at our family’s Thanksgiving and Christmas celebrations. Made with tender canned yams (which are sweet potatoes), a rich brown sugar and cinnamon sauce, and plenty of mini marshmallows, this old-fashioned holiday side dish is pure comfort food.
Best of all, Mama’s recipe is wonderfully easy to prepare. Using canned yams saves time without sacrificing the delicious homemade flavor that makes this dish such a holiday tradition.
Ingredients
- 1 can (40 oz.) yams (sweet potatoes), drained (reserve the liquid)
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup margarine
- Approximately ¼ teaspoon ground cinnamon, or to taste
- Mini marshmallows, as many as desired
Instructions
- Preheat the oven to 350°F.
- Prepare the sweet potatoes. Drain the can, reserving the liquid from the can. Arrange the potatoes in their original large pieces in a 2-quart casserole dish.
- Make the brown sugar sauce. In a small saucepan over low to medium-low heat, combine the brown sugar, flour, margarine, and cinnamon. Stir gently as the margarine melts and the ingredients combine into a smooth, rich sauce.
- Adjust the consistency if needed. If the sauce seems too thick to pour easily, add a little of the reserved liquid from the can, stirring until it reaches a consistency that can be easily poured or spooned over the sweet potatoes. The sauce should be rich and slightly thickened, but not as thick as caramel.
- Pour over the yams. Evenly distribute the warm brown sugar mixture over the yams in the casserole dish.
- Bake uncovered for approximately 30–40 minutes, or until the yams are heated through and the sauce is bubbling around the edges. If the sauce becomes too thick or the sweet potatoes begin to look dry, add a little of the reserved liquid from the can.
- Remove the casserole from the oven and sprinkle miniature marshmallows generously over the top. Return to the oven for approximately 3–5 minutes, or until the marshmallows are puffed and lightly golden. Watch carefully, as they can brown quickly.
- Serve warm. Carefully remove the casserole from the oven and serve warm, making sure to spoon some of the delicious brown sugar sauce over each serving.
A Little Note From Mama’s Kitchen
Mama’s Candied Yams/Sweet Potatoes were one of those sweet, comforting dishes that always seemed to belong on our holiday table. With their rich brown sugar and cinnamon sauce and a generous topping of golden marshmallows, they were as much a tradition as the holiday meal itself.
One of Mama’s little cooking tricks was to save the liquid from the canned yams (sweet potatoes) instead of pouring it down the drain. If the brown sugar mixture became too thick, she would add a little of that liquid to make it easier to pour. And if the yams started looking dry while baking, another splash of the reserved liquid kept them wonderfully moist.
The sauce was one of the best parts of this dish. It wasn’t thick like caramel, but it wasn’t runny either. It had just the right consistency for spooning a little extra over the sweet potatoes on your plate!
And when it came to the marshmallows, there was no need for precise measurements. Just sprinkle on as many as you like and let them turn golden and delicious in the oven.
Like so many of Mama’s recipes, this one is simple, practical, and full of the familiar flavors that make holiday meals so memorable.
3. Mama’s Green Bean Casserole
Creamy, savory, and topped with crispy golden onions, Mama’s Green Bean Casserole was a traditional favorite at our family’s Thanksgiving and Christmas celebrations. Made with tender green beans, cream of mushroom soup, and French fried onions, this old-fashioned casserole is simple to prepare and full of comforting flavor.
The secret is adding some of the French fried onions directly to the casserole, then sprinkling the rest over the top during the final minutes of baking. The result is a delicious combination of creamy green beans and crispy, golden onions that makes this holiday classic so irresistible.
Ingredients
- 1 can (10¾ oz.) condensed cream of mushroom soup
- ½ cup milk
- 1 teaspoon soy sauce
- Dash of black pepper, to taste
- 4 cups canned cut green beans, drained
- 2.8 oz. French fried onions, divided
Instructions
- Preheat the oven. Preheat your oven to 350°F.
- Combine the ingredients. In a 9 × 13-inch casserole dish, combine the condensed cream of mushroom soup, milk, soy sauce, and black pepper. Stir until well blended.
- Add the green beans and onions. Add the drained green beans and approximately half of the French fried onions. Gently mix until the green beans are evenly coated with the creamy sauce.
- Bake. Place the casserole in the preheated oven and bake for approximately 25 minutes, or until hot and bubbling.
- Stir and add the topping. Carefully remove the casserole from the oven and gently stir the green bean mixture. Sprinkle the remaining French fried onions evenly over the top.
- Finish baking. Return the casserole to the oven and bake for another 5–10 minutes, or until the onions are golden brown and crispy.
- Serve warm. Remove from the oven and allow to cool slightly before serving directly from the casserole dish.
A Little Note From Mama’s Kitchen
Mama’s Green Bean Casserole was one of those dependable holiday dishes that everyone recognized and enjoyed. With its creamy mushroom sauce, tender green beans, and crispy onion topping, it was a comforting addition to our Thanksgiving and Christmas dinners.
Mama always used canned green beans for this recipe, which made preparation quick and easy during the busy holiday season.
One of her little tricks was to stir half of the French fried onions into the casserole before baking, then save the rest for the topping. Adding those final onions toward the end of baking kept them beautifully golden and crispy.
It’s a simple, familiar recipe that reminds us that some of the best holiday dishes don’t need to be complicated to become family favorites.
4. Mama’s Cheesy Potatoes
Some recipes are so good that they become family traditions, and Mama’s Cheesy Potatoes are definitely one of ours! This comforting, old-fashioned casserole was a favorite at our family’s Thanksgiving and Christmas celebrations, and it’s still one of the dishes I love to make today.
In fact, I’ve brought these cheesy potatoes to countless potluck dinners, and they’re always a crowd-pleaser!
Made with layers of tender sliced potatoes, creamy mushroom soup, and plenty of melted cheddar cheese, this easy casserole is wonderfully rich and satisfying. With just a few simple ingredients, it’s the kind of side dish everyone looks forward to.
Ingredients
- Baking potatoes, enough to cover the bottom of a 9 × 13-inch baking dish approximately two layers deep
- 2 cans (10.5 oz. each) condensed cream of mushroom soup
- Approximately 2 cups shredded medium cheddar cheese (or sharp cheddar, if preferred), plus extra for a cheesier casserole
- A little water, to slightly thin the soup
- Butter, for generously greasing the baking dish
- Black pepper, to taste
- Paprika, to taste
Instructions
- Preheat the oven. Preheat your oven to 350°F.
- Prepare the baking dish. Generously grease the bottom and sides of a 9 × 13-inch rectangular baking dish with butter. A ceramic or CorningWare-style baking dish works especially well.
- Prepare the potatoes. Peel the baking potatoes and slice them crosswise into approximately ⅜-inch-thick rounds, similar in shape to potato chips but much thicker.
- Layer the potatoes. Arrange the potato slices evenly across the bottom of the prepared baking dish, overlapping them as needed to create approximately two layers.
- Add the mushroom soup. Spoon the condensed cream of mushroom soup over the potatoes, spreading it evenly to cover them. Drizzle approximately two tablespoons of water over the top of the soup-covered potatoes to provide additional moisture as the potatoes cook.
- Add the cheese. Sprinkle approximately 2 cups of shredded cheddar cheese evenly over the soup, adding a little extra if you prefer a richer, cheesier casserole.
- Season. Lightly sprinkle black pepper and paprika over the shredded cheese, according to your taste.
- Cover and bake. Cover the baking dish with aluminum foil and bake at 350°F for at least 1 hour, or until the potatoes are tender when pierced with a fork. Depending on the thickness of the potato slices, additional baking time may be needed.
- Serve. Carefully remove the casserole from the oven and allow it to rest briefly before serving warm, directly from the baking dish.
A Little Note From Mama’s Kitchen
Mama’s Cheesy Potatoes have always been one of our family’s favorite holiday dishes. There’s something irresistible about those tender potatoes nestled in creamy mushroom sauce and topped with melted cheddar cheese.
Mama usually used medium cheddar cheese, but I’ve made it with sharp cheddar, too. And we were never shy about adding a little extra cheese to make the casserole even more decadent!
Like many of Mama’s recipes, the measurements weren’t overly precise. She knew how many potatoes to slice, how much cheese to sprinkle on top, and when the casserole was ready simply by checking the tenderness of the potatoes.
This dish comes out of the oven incredibly hot! We always make sure to have plenty of hot pads ready before placing that beautiful CorningWare dish on the table.
It’s a simple, comforting recipe that has brought our family together for generations, and I hope it becomes a favorite at your table, too.
5. Mama’s Corn Casserole
Rich, creamy, and just a little sweet, Mama’s Corn Casserole was a favorite at our family’s Thanksgiving and Christmas celebrations. Made with sweet corn, creamed corn, sour cream, and Jiffy Corn Muffin Mix, this old-fashioned Southern-inspired side dish is wonderfully comforting and incredibly easy to prepare.
Baked until golden and tender, this casserole has a deliciously moist texture that’s softer than cornbread but firm enough to hold together when spooned onto a plate. It’s the perfect accompaniment to turkey, stuffing, and all your favorite holiday dishes.
Ingredients
- 1 stick (½ cup) butter, melted
- 1 can (14.75 oz.) cream-style corn
- 1 can (15.25 oz.) whole-kernel corn, drained
- 8 oz. sour cream
- 2 large eggs, beaten
- 1 box (8.5 oz.) Jiffy Corn Muffin Mix
- Dash of salt
- Dash of black pepper
Instructions
- Preheat the oven. Preheat your oven to 350°F.
- Combine the ingredients. In a large mixing bowl, combine the melted butter, cream-style corn, drained whole-kernel corn, sour cream, beaten eggs, Jiffy Corn Muffin Mix, salt, and pepper.
- Mix until blended. Stir everything together until the ingredients are well combined and the corn muffin mix is incorporated throughout the mixture.
- Transfer to a baking dish. Pour the mixture into an ungreased 9 × 13-inch rectangular baking dish. A ceramic or CorningWare-style baking dish works especially well.
- Bake. Place the casserole in the preheated oven and bake for approximately 45–60 minutes, or until the top is lightly golden and the center is set. The casserole should be moist and tender, but not runny.
- Serve. Remove from the oven and allow the casserole to rest for a few minutes before serving. Spoon onto plates while warm.
A Little Note From Mama’s Kitchen
Mama’s Corn Casserole was one of those wonderfully simple recipes that always had a place on our holiday table. With just a few pantry staples and a box of Jiffy Corn Muffin Mix, she could make a rich, comforting side dish that everyone enjoyed.
She always baked it in a rectangular CorningWare dish, and I remember how incredibly hot that dish would be when it came out of the oven. Mama would carefully place several hot pads underneath it before setting it on the holiday table.
The secret to getting this casserole just right is the texture. It shouldn’t be firm like traditional cornbread, but it shouldn’t be runny either. Mama’s version was wonderfully moist and tender, just right for serving with a spoon.
It’s one of those easy, dependable family recipes that brings back warm memories of holidays gathered around the table.
6. Mama’s Bacon Brussels Sprouts
A favorite at our family’s Thanksgiving and Christmas celebrations, Mama’s Bacon Brussels Sprouts are browned in bacon drippings, then gently cooked with whole garlic cloves, butter, chicken broth, and a touch of sugar until tender. Finished with crispy bacon, this simple Southern-inspired side dish is full of old-fashioned flavor.
Ingredients
- 12 large Brussels sprouts, trimmed and halved
- 4–6 slices bacon
- 6 whole garlic cloves, peeled
- 1–2 tablespoons butter
- ½ cup chicken broth
- 1 teaspoon sugar
Instructions
- Cook the bacon. In a large skillet over medium heat, cook the bacon until crisp. Remove it from the skillet and set aside, leaving the bacon drippings in the pan.
- Brown the Brussels sprouts. Place the halved Brussels sprouts cut-side down in the bacon drippings. Cook undisturbed until the cut sides develop a beautiful golden-brown color.
- Brown the other side. Turn or stir the Brussels sprouts and add the whole garlic cloves. Continue cooking until the sprouts are browned on the other side and the garlic begins to turn golden and fragrant.
- Add the remaining ingredients. Reduce the heat to medium-low. Add the butter, chicken broth, and sugar, stirring gently to combine.
- Cook until tender. Continue cooking over low heat until the Brussels sprouts reach your desired tenderness. Cover the skillet if needed to help soften them, adding a splash of broth if the pan becomes dry. For softer vegetables, allow them to cook a little longer.
- Finish and serve. Transfer the Brussels sprouts and whole garlic cloves to a serving bowl. Crumble the reserved bacon over the top and serve warm.
A Little Note From Mama’s Kitchen
The secret to these delicious Brussels sprouts is letting them brown before adding the broth. Those golden edges develop a wonderful depth of flavor, while the butter and broth help the sprouts become beautifully tender.
In our family, we always preferred our vegetables on the softer side, so Mama would let them cook until they were just right. And those whole garlic cloves? Don’t leave them behind! They become golden, mellow, and wonderfully delicious as they cook.
Like so many of Mama’s recipes, this one wasn’t about exact cooking times or precise measurements. It was about knowing when something looked, smelled, and tasted just right.
7. Mama’s Easy Cranberry Salad
Bright, refreshing, and bursting with cranberry flavor, Mama’s Easy Cranberry Salad is a delicious addition to any Thanksgiving or Christmas table. Made with tart cranberries, sugar-free cherry or strawberry gelatin, and granulated stevia, this simple holiday side dish offers a wonderful contrast to the rich, savory favorites served during the holidays.
Best of all, it’s prepared the day before, giving you one less thing to worry about when you’re busy making your holiday meal!
Ingredients
- 1 bag (12 oz.) frozen cranberries
- 1 cup water, for cooking the cranberries
- 1 small package (approximately 0.3 oz.) sugar-free cherry or strawberry flavored gelatin, such as Jell-O
- ½ cup additional water
- 2 heaping tablespoons granulated stevia, plus 1 level tablespoon (If you prefer a sweeter cranberry salad, you can adjust the amount of stevia to suit your taste)
Instructions
- Bring the water to a boil. In a medium saucepan, bring 1 cup of water to a boil over medium-high heat.
- Cook the cranberries. Add the frozen cranberries to the boiling water. Continue cooking until the cranberries begin to pop and soften, stirring occasionally.
- Add the gelatin. Turn off the heat. Add the package of sugar-free cherry or strawberry gelatin to the hot cranberry mixture and stir until completely dissolved.
- Sweeten the mixture. Add the remaining ½ cup of water and the granulated stevia sweetener. Stir thoroughly until everything is well combined.
- Cool slightly. Allow the cranberry mixture to cool slightly in the saucepan.
- Transfer to a serving bowl. Pour the mixture into a glass or metal bowl.
- Refrigerate overnight. Cover and refrigerate overnight, or until the cranberry salad is fully set.
- Serve chilled. Remove from the refrigerator when ready to serve and enjoy this refreshing holiday side dish.
A Little Note From Mama’s Kitchen
Mama’s Cranberry Salad was a wonderful addition to our Thanksgiving and Christmas dinners. Its bright, tart cranberry flavor was a delicious contrast to all the rich, comforting dishes on the holiday table.
Another thing I love about this recipe is that it can be made the day before, which makes preparing a big holiday meal a little easier.
And don’t forget about the leftovers! This cranberry salad is delicious spooned over plain yogurt or served alongside cottage cheese for breakfast the next morning. It’s a wonderful way to enjoy those holiday flavors for another day or two.
A note about the sweetener: Granulated stevia products vary considerably in sweetness and concentration. For the closest result to Mama’s original recipe, use the same type of granulated stevia sweetener she used. If substituting another brand or formulation, adjust according to the manufacturer’s sweetness conversion guidance and taste preference.
No Sugar Added: This recipe contains no added table sugar when prepared with unsweetened cranberries, sugar-free gelatin, and an appropriate stevia sweetener. Cranberries naturally contain some sugar, so the finished dish is not entirely sugar-free.
8. Mama’s Pistachio Salad
Light, fluffy, and just a little sweet, Mama’s Pistachio Salad was a refreshing favorite at our family’s Thanksgiving and Christmas celebrations. This old-fashioned, Southern-inspired holiday salad combines crushed pineapple, pistachio pudding, miniature marshmallows, finely chopped walnuts, and whipped topping into a deliciously creamy treat.
Although the combination of ingredients might sound a little unusual, it’s surprisingly delicious! Its cool, fruity flavor and fluffy texture offer a welcome contrast to all the rich, savory dishes on the holiday table.
Best of all, it’s incredibly easy to prepare and tastes even better when made the day before.
Ingredients
- 1 can (approximately 20 oz.) crushed pineapple, undrained
- 1 box (approximately 3.4 oz.) instant pistachio pudding mix
- 1 cup miniature marshmallows
- 1½ cups finely chopped walnuts
- Approximately ¾ of a 9 oz. tub of regular Cool Whip whipped topping
Instructions
- Combine the pineapple and pudding. In a large mixing bowl, add the crushed pineapple along with all its juice. Sprinkle in the dry instant pistachio pudding mix and stir until well combined.
- Add the marshmallows. Stir in the miniature marshmallows, distributing them evenly throughout the mixture.
- Add the walnuts. Gently mix in the finely chopped walnuts.
- Fold in the whipped topping. Add approximately ¾ of the container of regular Cool Whip and gently fold until everything is evenly combined and the mixture is light and creamy.
- Transfer to a serving bowl. Spoon the pistachio salad into a serving bowl and smooth the top.
- Refrigerate. Cover and refrigerate for at least 3 hours to allow the flavors to blend and the salad to become chilled and fluffy. For the best results, refrigerate overnight.
- Serve chilled. Remove from the refrigerator just before serving and enjoy!
A Little Note From Mama’s Kitchen
Mama’s Pistachio Salad was one of those holiday dishes that might have seemed a little unusual to someone seeing it for the first time. But once you tasted it, you understood why it always had a place on our Thanksgiving and Christmas table!
With its creamy texture, sweet pineapple, soft marshmallows, and finely chopped walnuts, it was a refreshing change from all the rich casseroles and savory holiday favorites.
Mama always made sure to refrigerate it for several hours, preferably overnight. That gave the flavors time to come together and made it one less dish to prepare on the day of our holiday meal.
It’s a wonderfully simple, nostalgic recipe that brings a little sweetness and a lot of happy memories to the table.
9. Mama’s 24-Hour Salad
Some of the most memorable family recipes are also the most unusual, and Mama’s 24-Hour Salad is a perfect example! This old-fashioned holiday salad combines sweet pineapple, miniature marshmallows, crunchy pecans, tender celery hearts, and shredded cheddar cheese with a homemade cooked dressing and fluffy whipped topping.
Although the combination of ingredients might sound unexpected, the result is a wonderfully creamy, refreshing salad that offers a delicious contrast to the rich casseroles and savory dishes traditionally served at Thanksgiving and Christmas.
I believe this recipe may have originally come from my grandmother. Similar 24-Hour Fruit Salads appeared in American cookbooks generations ago, and I suspect Mama adapted the recipe over the years, replacing the original whipped cream with Cool Whip and using miniature marshmallows instead of cutting up larger ones.
Below, I’ve included both the more convenient version I remember Mama making and the traditional preparation from her original recipe.
Ingredients
For the Salad
- 1 No. 2½ can sliced pineapple (approximately 28–30 oz.), juice reserved
- Approximately 4 cups miniature marshmallows
- ½ cup celery hearts, finely chopped
- ½ cup pecans, chopped
- ½ cup grated cheddar cheese
- Approximately ⅔ of an 8-ounce tub of regular Cool Whip whipped topping, thawed
For the Homemade Dressing
- Reserved juice from the canned pineapple
- 2 large eggs
- 2 tablespoons white vinegar
- Pinch of salt
- 3 tablespoons all-purpose flour
Instructions
- Drain the pineapple. Drain the sliced pineapple, reserving all the juice for the dressing. Set the pineapple aside.
- Prepare the dressing. In a medium saucepan, combine the reserved pineapple juice, eggs, white vinegar, salt, and flour. Whisk thoroughly until smooth.
- Cook the dressing. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth, creamy, custard-like consistency. Allow it to reach a gentle simmer, but avoid a vigorous boil to prevent the eggs from curdling. The egg-containing dressing should reach at least 160°F.
- Cool the dressing. Remove the saucepan from the heat and allow the dressing to cool completely. Refrigerate as needed to cool it safely.
- Prepare the pineapple. Chop the drained pineapple slices into small, bite-sized chunks.
- Combine the salad ingredients. In a large mixing bowl, combine the chopped pineapple, miniature marshmallows, finely chopped celery hearts, chopped pecans, and grated cheddar cheese.
- Add the whipped topping. Gently fold approximately ⅔ of the thawed 8-ounce tub of Cool Whip into the pineapple mixture until evenly combined.
- Add the dressing. Pour the completely cooled cooked dressing over the salad mixture and gently fold until everything is well blended.
- Refrigerate overnight. Transfer the salad to a serving bowl, cover, and refrigerate overnight to allow the flavors and textures to come together.
- Serve chilled. Remove from the refrigerator just before serving and enjoy this nostalgic family favorite.
The Old-Fashioned Version
If you’d like to prepare this salad more closely to the way it appeared in Mama’s original handwritten recipe, make these two substitutions:
- Whipped cream: Instead of the Cool Whip, use ½ pint (1 cup) of cold heavy whipping cream. Whip until it forms soft to medium peaks, then gently fold it into the salad mixture.
- Marshmallows: Replace the 4 cups of miniature marshmallows with 30 regular-sized marshmallows, cut into smaller, bite-sized pieces.
All other ingredients and preparation instructions remain the same.
The homemade whipped cream version may have a slightly different texture and richness than the Cool Whip version, but both offer the creamy, fluffy character of this traditional holiday salad.
A Little Note From Mama’s Kitchen
Mama’s 24-Hour Salad was one of those dishes that might have sounded a little unusual when you heard the ingredients, but it was absolutely delicious!
With its combination of sweet pineapple, soft marshmallows, crunchy pecans, celery hearts, cheddar cheese, and creamy homemade dressing, it offered a refreshing contrast to all the rich, comforting foods on our Thanksgiving and Christmas table.
I believe this recipe may have originally come from my grandmother. Over the years, I think Mama made a few changes to simplify the preparation, including using Cool Whip and miniature marshmallows. Although those changes never made it onto her handwritten recipe card, they’re the ingredients I remember her using.
Like so many of Mama’s recipes, the measurements weren’t always exact. She knew when a dish needed a little more of something, and this salad was no exception. If the mixture seemed a little too loose, a few extra marshmallows could help give it more body as it chilled.
The secret is preparing it ahead of time and allowing it to chill overnight. Those hours in the refrigerator give the ingredients time to blend into the delicious salad our family remembers.
It’s a lovely reminder that family recipes aren’t always written in stone. Sometimes they evolve from one generation to the next while still preserving the flavors, traditions, and memories that make them special.
Make-Ahead and Storage Tips
This salad is meant to be prepared ahead of time and refrigerated overnight, making it especially convenient for holiday entertaining.
Keep the salad covered and refrigerated at 40°F or below until serving. Refrigerate leftovers promptly, within two hours of serving, and enjoy within 3–4 days.
10. Mama’s Southern Skillet Cornbread
There’s cornbread, and then there’s Mama’s cornbread!
Of all the wonderful dishes my mother made for our Thanksgiving and Christmas dinners, her homemade skillet cornbread was one of my absolute favorites. It had a beautiful golden crust that was delightfully crispy on the outside, with a tender, moist center.
The secret was her heavy cast-iron skillet. Mama heated a little vegetable oil in the skillet before pouring in the batter. The moment the batter hit the hot oil, it would sizzle and begin to fry, creating that irresistible crust before the cornbread even went into the oven.
And when it was finished, she’d turn the skillet upside down over a plate, and the entire round of cornbread would slide right out. She cut it into wedges, sliced each wedge open, and tucked a generous pat of butter inside to melt.
To this day, it’s the best cornbread I’ve ever eaten!
Ingredients
- 1 large egg
- 1⅓ cups milk or 1¾ cups buttermilk
- ¼ cup vegetable oil or melted shortening
- ¼ teaspoon baking soda
- 2 cups white self-rising cornmeal mix (such as Martha White or Pearl Milling Company)
- A small amount of additional vegetable oil for coating the skillet
Instructions
- Preheat the oven. Preheat your oven to 450°F.
- Prepare the cast-iron skillet. Pour a small amount of vegetable oil into a heavy 9- to 10-inch cast-iron skillet. Swirl the oil to coat the bottom and sides, leaving a thin layer of oil on the bottom.
- Heat the skillet. Place the skillet over medium-low heat on a compatible stovetop while preparing the batter, allowing the oil and skillet to become hot. Alternatively, place the oiled skillet in the preheating oven for several minutes. The skillet should be hot enough to make the batter sizzle when poured in, but the oil should not be smoking.
- Mix the ingredients. In a large mixing bowl, combine the ingredients in Mama’s original order: first the egg, then the milk or buttermilk, followed by the vegetable oil or melted shortening, baking soda, and finally the white self-rising cornmeal mix. Stir until well blended.
- Pour the batter into the hot skillet. Carefully remove the hot skillet from the oven or stovetop using oven mitts. Immediately pour the cornbread batter into the skillet. You should hear a satisfying sizzle as the batter meets the hot oil. This is what helps create the crispy, golden crust.
- Bake immediately. Place the skillet in the preheated 450°F oven and bake for approximately 20–25 minutes, or until the top is golden brown and the center is fully cooked. A toothpick inserted near the center should come out clean.
- Turn out the cornbread. Remove the skillet from the oven. Carefully place a large, heat-safe plate over the skillet and, using sturdy oven mitts, invert the skillet so the cornbread releases onto the plate.
- Slice and butter. Cut the round cornbread into triangular wedges. Slice each wedge horizontally and tuck a generous pat of butter inside while the cornbread is still hot.
- Serve warm. Enjoy immediately while the crust is crispy and the butter is melting into the tender cornbread.
Mama’s Secret to a Crispy Cornbread Crust
The secret to Mama’s cornbread wasn’t a special ingredient. It was the hot, lightly oiled cast-iron skillet.
When the batter hits the hot oil, the outside begins cooking immediately, forming a delicious crust that becomes even crispier as the cornbread bakes.
For modern cooktops: If you have a glass, ceramic, or induction cooktop and prefer not to heat a cast-iron skillet directly on the cooking surface, simply preheat the skillet in the oven instead. This creates the same sizzling effect without requiring you to heat the skillet on the stovetop.
Always check your cooktop manufacturer’s recommendations for cast-iron cookware. Cast iron is compatible with many modern cooktops, but it should be handled carefully to avoid scratching or damaging the surface.
A Little Note From Mama’s Kitchen
Although Mama’s recipe included the option of using regular milk, she almost always preferred buttermilk.
She loved the rich, slightly tangy flavor it gave her cornbread. Because buttermilk is thicker than regular milk, her recipe called for a little more of it—1¾ cups compared with 1⅓ cups of regular milk.
Mama always made her cornbread in a heavy cast-iron skillet on her coil-electric stove. She would warm the skillet with a little vegetable oil while she mixed the batter, and I can still remember that wonderful sizzling sound when she poured it in.
That was the beginning of the magic!
The cornbread came out of the oven with a beautiful, crispy crust, and Mama would turn the skillet upside down over a plate to release it in one perfect round.
Then came my favorite part. She’d cut the cornbread into triangular wedges, slice each one open, and add a generous pat of butter. The heat from the freshly baked cornbread melted the butter right into the center.
It was simple, old-fashioned Southern cooking, and absolutely delicious.
I’ve eaten plenty of cornbread over the years, but nothing has ever compared to Mama’s.
Sometimes the very best recipes aren’t complicated at all. They’re made special by the little techniques, traditions, and loving hands that prepared them.
Make-Ahead and Serving Tips
Mama’s skillet cornbread is best served fresh from the oven, while the crust is still crispy and the center is warm enough to melt the butter.
If you need to prepare it ahead of time, let it cool, store it covered, and reheat briefly in the oven before serving. This will help restore some of that wonderful crispness.
And don’t forget the butter! It’s an essential part of the way Mama served her cornbread.
From Mama’s Kitchen to Yours
As I look back on all the wonderful Thanksgiving and Christmas dinners Mama prepared, I realize that what made those meals so special wasn’t just the delicious food. It was the love, care, and joy she put into bringing our family together.
Mama believed that good food was meant to be shared. Her recipes weren’t complicated or fancy, but they were made with love, and somehow, that made everything taste even better.
These ten Thanksgiving recipes are more than a collection of side dishes.
They’re a little piece of our family’s history, filled with memories of holidays spent together, familiar aromas coming from the kitchen, and the comfort of traditions we looked forward to year after year.
I’m so happy to be able to share them with you.
Whether you try Mama’s crispy skillet cornbread, her savory sausage stuffing, one of her comforting casseroles, or an old-fashioned holiday salad, I hope you’ll find something here that becomes a favorite at your own Thanksgiving or Christmas table.
And perhaps, years from now, someone in your family will remember a dish you made with the same fondness that I remember Mama’s cooking.
Because in the end, the most cherished family recipes aren’t simply passed down on handwritten cards or tucked into cookbooks. They’re passed down through the memories we create and the love we share around the table.
From Mama’s kitchen to yours, wishing you a holiday season filled with delicious food, happy memories, and the people who make life special.