15 Vintage Thanksgiving Side Dishes No One Makes Anymore
Thanksgiving may be all about tradition, but not every dish from decades past has stood the test of time. From congealed salads to canned curiosities, these once-beloved side dishes have slowly vanished from the holiday spread—and honestly, it might be for the best. Here are 15 vintage Thanksgiving sides that have mostly faded into memory (or recipe cards tucked in dusty drawers).
1. Jell-O Mold Salads
Once a centerpiece, now a head-scratcher—Jell-O mold salads combined fruits, veggies, or even shrimp in gelatin. These wobbly creations were eye-catching but often left guests questioning their appetites. Why did they ever seem appealing? Perhaps it was the vibrant colors or the quivering form that added a unique charm to the table.
In the 1950s and 60s, these gelatinous wonders were the pride of the party, showcasing creativity and boldness. Yet, today, most would agree that they were more style over substance, leaving modern palates unimpressed. Despite their visual appeal, they’ve mostly vanished from Thanksgiving tables.
2. Ambrosia Salad
Mini marshmallows, canned fruit cocktail, and coconut—this was Ambrosia Salad. At first glance, it felt like a dessert masquerading as a side. The creamy, sweet concoction was once a staple at family gatherings. Yet, in today’s kitchens, it has become a curiosity of culinary history.
Why the shift? It might be the changing tastes that favor fresher ingredients or perhaps a move towards less sugary sides. This salad once represented festive abundance, but now it’s more a relic, whispering tales of the past. Ambrosia Salad stands as a sweet memory rather than a regular feature.
3. Creamed Onions
Creamed onions were once a comforting Thanksgiving necessity. Tiny pearl onions simmered in a thick white sauce provided a rich, creamy texture that offered warmth to the holiday meal. But why did such a comforting dish fall out of favor?
Perhaps modern diners seek more vibrant or fresh flavors. The simplicity and mildness of the dish, once its strength, have led to its decline. Creamed onions, while nostalgic, are now often quietly passed over in favor of more dynamic sides. Once a staple, they now remain a whisper of bygone Thanksgivings.
4. Cranberry Ring from a Can
This wasn’t just canned cranberry sauce; it was an art form. Molded into a ring and often filled with a mayo-heavy concoction, cranberry rings were the talk of the table. The question is, what made them so special?
In an era where presentation was paramount, this dish brought a unique visual twist to the Thanksgiving spread. However, the flavors and textures were polarizing, leading to its gradual disappearance. Today, simpler, fresher cranberry sauces have taken its place, leaving the cranberry ring as a quirky memory of festive innovation.
5. Lime Jell-O with Cottage Cheese
Lime Jell-O with cottage cheese stands out with its tart, creamy, and questionably green profile. This was considered health food in the ’50s, but today? Not so much.
The vibrant green hue was both unsettling and intriguing, offering a curious contrast in flavors and textures. While it might have been appealing to health-conscious diners of the past, modern tastes have moved beyond such peculiar combinations. Lime Jell-O with cottage cheese remains a fascinating artifact of culinary history, remembered more for its eccentricity than its taste.
6. Boiled Brussels Sprouts
Boiled Brussels sprouts once graced many Thanksgiving tables, but they often elicited groans. Without roasting or seasoning, these sprouts were boiled into oblivion, leaving them mushy and bland.
In their heyday, they were a simple vegetable side, easy to prepare but lacking in flavor. Modern cooking has transformed Brussels sprouts through roasting and seasoning, bringing out flavors previously masked by boiling. The shift from mush to crisp has elevated this vegetable to new heights, leaving the boiled version as a distant memory.
7. Celery Stuffed with Cream Cheese and Paprika
Celery stuffed with cream cheese and paprika was once the quintessential appetizer. In its day, this cold, crunchy combo was a hit, adding a touch of elegance to the table.
Why did it fade away? Changing tastes and the rise of more complex appetizers may have contributed to its decline. The simplicity that once defined this dish became its downfall as culinary trends evolved. Today, it serves as a reminder of simpler times, when such straightforward recipes brought joy to gatherings.
8. Tomato Aspic
Tomato aspic—a savory tomato gelatin salad—was a staple with its vibrant red hue. Often including chopped veggies or olives, it was a bold choice for any table.
The appeal lay in its creativity, marrying the unexpected with the traditional. However, the taste and texture were polarizing, leading to its decline. Today, it stands as a peculiar footnote in the annals of culinary history, a daring dish that dared to be different but ultimately lost its place in the modern palate.
9. Canned Creamed Corn
Canned creamed corn was once a reliable side, offering a creamy, uniform texture that complemented many a Thanksgiving meal. But as tastes evolved, the preference shifted toward fresher, more textured versions.
Why the change? Perhaps the uniformity and lack of freshness led to its decline. Families now seek richer, more dynamic flavors in their side dishes. While canned creamed corn remains a staple for some, it’s mostly a relic, replaced by corn casseroles that bring more to the table.
10. Molded Waldorf Salad
Waldorf salad in a Jell-O mold—an ambitious concoction of mayo, apples, and gelatin. This dish was once a celebration of creativity at the dinner table.
Yet, despite its ambition, the combination proved too eccentric for lasting appeal. The melding of sweet and savory, combined with the gelatin form, led to its eventual fade from the holiday menu. Today, it stands as an experimental relic, a nod to a time when culinary creativity knew no bounds but perhaps overstepped in its execution.
11. Sweet Potato Ring with Marshmallow Center
Think sculpted sweet potatoes shaped into a wreath with a marshmallow center. This mid-century dinner table flex was as much about presentation as taste.
The effort involved was significant, yet the end result often lacked the complexity modern diners crave. While visually striking, the dish was more style than substance. Today’s Thanksgiving tables favor simpler, more flavor-forward sweet potato preparations, leaving this ring as a nostalgic nod to the past.
12. Corn Pudding with Saltines
Corn pudding with saltines was once a staple, offering a mushy, comforting texture. Yet, as culinary tastes evolved, this dish started to feel outdated.
Why did it fall out of favor? The blandness and lack of texture were likely factors. Modern versions offer more flavor and complexity, appealing to contemporary palates. While corn pudding remains a comforting memory, today’s tables boast more vibrant, textured alternatives.
13. Boiled Carrot Coins with Brown Sugar Glaze
Boiled carrot coins with brown sugar glaze were once a Thanksgiving staple, offering a sweet, soft texture. But as preferences shifted, this dish became less popular.
The overly sweet, overly soft preparation didn’t stand the test of time. Modern tables now favor roasted or more savory carrot dishes, leaving this once-loved side as a whisper of the past. It serves as a reminder of changing tastes and the pursuit of more balanced flavors.
14. Macaroni Salad with Pickles and Miracle Whip
Cold pasta salads like macaroni salad with pickles and Miracle Whip were once a Midwest favorite, even making appearances at Thanksgiving.
What changed? Perhaps the combination felt too casual or out of place next to traditional holiday dishes. As culinary trends evolved, this dish faded from the Thanksgiving spread, replaced by more cohesive and flavor-rich options. It remains a nostalgic nod to simpler times, a dish that once held its own at family gatherings.
15. Canned Asparagus with Cheese Sauce
Canned asparagus with cheese sauce was once a daring side, offering a blend of simplicity and indulgence. However, slimy canned spears and questionable cheese “product” didn’t endear it to modern palates.
Its decline was inevitable as fresh, roasted asparagus took its place, offering a vibrant, flavorful alternative. This dish remains as a curious chapter in Thanksgiving history, a reminder of how far culinary tastes have come.