Southern holiday tables don’t mess around. It doesn’t matter that you might see the main dish carved up front & center because it’s the side dishes that people can’t get enough of.
Here are eleven holiday side dishes that only the South serves. Which of these dishes has its own seat at your table?
Tomato Aspic
Most people from the South know what tomato aspic tastes like. It’s essentially like a salad that’s made from tomato juice and spiced with celery & lemon juice. You can even include vinegar. Many Southern grandmas put it down in a ring mold with some mayo in the middle.
They’ll act as though it’s the fanciest thing ever because it really is. Most Southerners serve it alongside cold cuts or turkey at big family spreads. It’s absolutely delicious once you chill it properly.
Pineapple Casserole
Pineapple casserole sounds like a dessert. But the truth is that it’s actually a side made from pineapple & sharp cheddar cheese. It also includes Ritz crackers. The whole dish is baked into a gooey and sweet-salty bite that nobody can ever get enough of.
Many people in North and South Carolina put the dish next to their glazed ham at Christmas. Those who know how to cook it right will make sure that the cracker topping gets golden & buttery. The inside stays soft and warm.
Corn Pudding with Sorghum Syrup
Take out the sugar from regular corn pudding and replace it with sorghum syrup. You’ll be left with something known as corn pudding with sorghum syrup, a dish that has a warm & earthy flavor that’s similar to molasses.
People in Kentucky and Tennessee tend to serve it hot and baked golden. But the best kind of corn pudding comes with fresh corn that’s cut straight off the cob. It’s perfect for when the weather’s cold outside.
Oyster Dressing (Coastal Style)
People in the Gulf Coast don’t play when it comes to oysters. They bake them into dressing like stuffing for the holidays, and they make sure the briny juices taste right. Some people even put celery or cornbread in there as well.
It may be strange to those who aren’t from around there. But locals swear by it. People in Southern Alabama & Louisiana coastal towns especially like it when the dish gets crispy on top and moist underneath.
Carrot Soufflé
You’ll need to mash cooked carrots with eggs & sugar to make a smooth carrot soufflé. It also requires baking the mix until it’s fluffy and, according to some cooks, dusting the top with powdered sugar before serving.
But you can always tone the sugar down so that it works better with meat dishes. Carrot soufflé is especially popular in Mississippi, and you might find it inside a white casserole dish that’s come straight out of the oven. It’s usually still steaming when it hits the table.
Pickled Peach Slices
Don’t knock pickled peach slices until you’ve tried them. They’re exactly as they sound in that they’re peach halves soaked in a spiced vinegar syrup with cloves & cinnamon.
You’ll find that people in Tennessee tend to serve them cold next to roast pork or ham. They make for an unexpectedly great combination. Some families will go as far as making pickled peach slices a few days ahead so that the flavors really soak in.
Boiled Custard
It’s a lot simpler to make boiled custard than you might realize because you only need to cook milk, sugar, eggs & vanilla at a low temperature. Then you wait until it thickens. Some people enjoy drinking the entire mixture with nutmeg on top, while others prefer it without.
It’s quite popular in states like Kentucky & Tennessee around Christmas. The best thing about a dish such as this is that it’s rich but not too thick.
Grits Dressing
Not every Southerner wants to serve bread or cornbread with their food. Some of them prefer to have grits, although they’ll refuse to serve the instant kind and only make the stone-ground & slow-cooked stuff.
You mix it with chicken stock and onions, as well as bell peppers. You can even include some sausages if you want. Bake the whole thing like a casserole once you’re done so that it becomes nice & firm, and don’t forget to serve it with a gravy boat or dab of butter.
Lady Peas with Ham Hocks
Lady peas are small & pale beans that look a lot like baby butterbeans. People in Georgia like to simmer them low and cook them with a ham hock & bay leaf. Don’t forget about having a skillet of cornbread nearby so that you can mop up everything in the pot.
The peas will become creamier as you cook them, yet they still hold their shape. Add a dash of chopped onion or hot sauce at the end for an extra kick.
Collard Green Gratin
You really can’t get more Southern than collard greens. Collard green gratin is an interesting twist on the original, and it features a creamy sauce that’s topped with breadcrumbs & cheese. Bake the whole thing until it’s bubbly.
People in North Carolina make the sauce with cream or milk, along with some flour to thicken the whole thing. The best cheese to use with it is either cheddar or Gruyère.
Turnip Greens and Roots
Many Alabama kitchens have turnip greens & roots cooking over the festive period. Wasting part of the plant isn’t an option there because they cook the leafy greens and chopped-up white roots together in the same pot.
Lots of Southerners add bacon grease or salt pork to make it even more delicious. The roots get soft and soak up all the smoky flavor, while the greens wilt down to make a dish that practically melts in your mouth.
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