1. Fruit in Savory Dishes
Pineapple on ham. Raisins in stuffing. Apples in salad. These are all decisions someone made, and someone else regretted.
Adding fruit to savory dishes is one of the quickest ways to start a fork-sized feud. For some, it adds a sweet pop and cuts through richness. For others, it’s just wrong—like a betrayal hiding in a bite. Expect debates every time a surprise grape shows up in a wild rice salad.
2. Canned Cranberry Sauce
Every Thanksgiving, the great cranberry sauce debate returns like clockwork, according to Rachel Sugar from Vox. On one side, you’ve got Team Fresh, armed with chopped cranberries, orange zest, and smugness. On the other, Team Canned—who want that jiggly, ridged, gelatinous log straight from the can. People will absolutely fight over whether the sliceable version is retro cool or just lazy.
Canned cranberry sauce dates back to the early 20th century, and Ocean Spray popularized it in the 1940s. It’s a nostalgic thing for many, especially in the Midwest and South. But for others, it’s a culinary abomination. No matter how fancy your meal is, this can spark some very real eye rolls.
3. Sweet Potato Casserole with Marshmallows
Is it a side dish or a dessert pretending to be helpful? The moment marshmallows hit the table, somebody’s going to groan while someone else grabs a second scoop. Southerners often defend this dish as a beloved tradition, while others argue it’s just sugar on sugar. And don’t even get people started on the brown sugar and pecan alternative.
The marshmallow topping became widespread in the 1910s, when a marshmallow manufacturer used the recipe to market their product, according to Kat Eschner from Smithsonian Magazine. It stuck, especially in Southern holiday spreads. But today, many home cooks argue that the classic sweet potato flavor gets totally buried. And still, the debate continues, casserole after casserole.
4. Macaroni and Cheese at Thanksgiving
Some people swear mac and cheese is a soul food staple that belongs front and center on the Thanksgiving table. Others argue it has no place alongside turkey and stuffing. This one often falls along regional and cultural lines—especially in African-American households where it’s a must-have. Meanwhile, some folks see it as kids’ food or filler.
Mac and cheese has deep roots in Southern cuisine, dating back to recipes from enslaved cooks and evolving into a holiday mainstay. The backlash often comes from folks who expect a more “traditional” menu. But honestly, who’s turning down baked, cheesy goodness with a crispy top? Still, it never fails to spark a mild showdown, according to Taylor Ann Spencer from Delish.
5. Green Bean Casserole
Green bean casserole is the comfort food equivalent of “We’ve always done it this way.” But there’s always someone at the table who finds it bland, mushy, or just weird. Invented in the 1950s as a Campbell’s Soup recipe, it quickly became a fixture in American holiday meals, according to Ernie Smith from Tedium. That said, its texture and flavor still divide families.
Fans love it for the creamy mushroom sauce and crunchy fried onions on top. Detractors argue it’s just canned soup and canned beans disguised as tradition. It’s also one of the easiest dishes to mess up or make great, depending on how fresh your ingredients are. And it absolutely never goes unnoticed.
6. Pumpkin Pie vs. Pecan Pie
You’d think two pies could peacefully coexist, but nope. Pumpkin pie purists will tell you it’s the heart of Thanksgiving. Pecan pie fans call it the true Southern hero, rich, sweet, and often spiked with a little bourbon. Both sides have deeply emotional connections to their choice, according to Asher Price from Axios.
Pumpkin pie has roots going back to early American settlers and is more common in the North. Pecan pie didn’t become widespread until corn syrup took off in the 20th century, especially below the Mason-Dixon line. The flavor profiles are wildly different, and so are the vibes. One’s spiced and custardy; the other’s sticky and indulgent—and families love to argue over which wins.
7. Stuffing vs. Dressing
Same dish, different name—or is it? Whether you call it stuffing or dressing depends on where you’re from and whether it’s cooked inside the bird. Northerners tend to say stuffing, Southerners say dressing, and yes, everyone thinks they’re right. This semantic showdown can get oddly intense.
Technically, “stuffing” is baked inside the turkey and “dressing” is baked in a dish. But over time, the words became more about regional identity than accuracy. The debate gets even deeper when people start arguing about ingredients: cornbread? Sausage? Oysters? It’s personal—and it shows.
8. Deviled Eggs
Deviled eggs show up at holiday tables with no warning and a lot of opinions. Some people treat them like sacred appetizers; others say they’re picnic food that should stay in summer. Texture haters usually pass, while traditionalists can’t imagine a spread without them. It’s a small dish, but the debates are big.
Deviled eggs go way back—like ancient Rome back—but became an American potluck standard in the 20th century. Every family has its own spin: paprika-heavy, mustard-forward, or pickle-laced. But there’s always someone grumbling about their place next to roast meats and casseroles. And don’t even bring up the mayo-versus-no-mayo situation.
9. Turkey: Roasted, Fried, or Smoked?
You’d think everyone would agree on how to cook the main event, but nope. Some swear by roasting—classic, safe, and traditional. Others champion deep-frying for the crispy skin and juicy meat (along with the mild threat of setting your driveway on fire). Then there’s the smoked turkey crowd, who insist it’s the only way to lock in flavor.
Roasting has been the go-to method since the early days of Thanksgiving. But fried turkeys, which gained traction in the South in the 1980s, have since gone nationwide. Smoking, while more time-consuming, has roots in barbecue culture and draws serious fans. The real issue? Everyone thinks their method is superior—and they’ll tell you all about it.
10. Jell-O Salad
Jell-O salad is the most divisive relic of mid-century Americana still haunting holiday tables. Some folks bring it out with a nostalgic twinkle in their eye. Others see it as a wiggly monstrosity filled with mystery fruit and maybe, for some reason, shredded carrots. It’s hard to ignore, and harder to love for many.
Originally a symbol of modern homemaking, Jell-O salads were popularized in the 1950s and ’60s. Recipes vary wildly—some savory, some sweet, all kind of questionable by today’s standards. But for people in the Midwest and certain church communities, it’s tradition. And if you try to remove it from the lineup, expect drama.
11. Mashed Potatoes: Lumpy or Smooth?
Mashed potatoes seem safe—until the consistency debate starts. Some people demand silky smooth spuds with zero lumps. Others argue that hand-mashed with a little texture is how Grandma did it, so it must be right. The mashed potato wars are surprisingly passionate.
The texture debate often comes down to technique: ricer versus masher, butter ratios, even dairy choices. And don’t forget the garlic-infused, sour cream-laced, or chive-dotted variations. Once someone goes rogue with an Instant Pot, the whole table has something to say. It’s one of the most deceptively simple dishes to get people fired up.
12. Ham vs. Turkey
In some households, turkey doesn’t stand a chance against ham. Glazed, spiral-cut, and dripping in sugary goodness, ham can steal the show. But for others, turkey is the only “real” holiday meat. This debate splits tables during both Thanksgiving and Christmas.
Ham has long been an Easter and Christmas favorite in many regions, especially in the South. Turkey, with its colonial history and Presidential pardon lore, is the face of Thanksgiving. Some families try to please both crowds and serve both, doubling the drama. Either way, someone’s muttering that the “wrong” meat was the star.
13. Gravy on Everything… or Nothing?
Gravy can be the glue that holds a plate together—or the thing that ruins it, depending who you ask. Some folks drown everything from turkey to stuffing in it. Others like their food dry and separated, thank you very much. This isn’t just about preference—it’s almost philosophical.
Making gravy is a whole ritual: pan drippings, flour, whisking like your life depends on it. But if it turns out lumpy or bland, expect side-eye. Then there’s the “gravy boat hoarder” who keeps it within arm’s reach at all times. No holiday meal goes by without at least one passive-aggressive gravy comment.
14. Cornbread vs. Dinner Rolls
If your family serves both, you’re either peacekeepers or indecisive. In many Southern homes, cornbread is non-negotiable—moist, crumbly, and sometimes a little sweet. But in other parts of the country, it’s dinner rolls or bust—soft, fluffy, and made for butter. It’s not just a carb war, it’s cultural.
Cornbread is especially tied to Southern and African-American food traditions. Meanwhile, yeasty dinner rolls have become a symbol of the “classic” American meal. These two sides of the bread aisle often compete for the same real estate on your plate. The tension? Totally edible, but definitely real.
