There are plenty of menu items that we think of as Thanksgiving classics: roast turkey, bread stuffing, cranberry sauce. But the menu is a bit different in certain areas of the country. Southern traditions include cornbread stuffing and deep-fried turkey, while New Englanders often incorporate shellfish: Oyster stuffing is a dish that dates back to Colonial days. No matter where you live, these recipes featuring tasty regional twists on Thanksgiving dinner are worth a try.
See also: 10 fall farmers market recipes
by Julia Child
According to historians, the original Thanksgiving meal probably included mussels, which were plentiful in New England at the time and easily harvested along the shore. This recipe from Julia Child is delicious and surprisingly simple.
Per serving: 252 calories, 3g saturated fat, 6g carbohydrates, 18g protein, 0g fiber, 281mg sodium
by Rick Rodgers
Wild rice, a food that's native to American soil, has earned its place on the Thanksgiving table. In Minnesota, where the rice (a grass, actually) grows profusely, it's often used as an alternative to sourdough or cornbread in stuffing.
Per serving (not including Turkey Stock): 267 calories, 2g saturated fat, 40g carbohydrates, 7g protein, 4g fiber, 192mg sodium
by Diane Morgan
Like mussels, oysters were common vittles for the early Americans, including those in the mid-Atlantic region. While less abundant (and more expensive) these days, oysters are still a wonderful addition to stuffing: Like dried fruit or bits of sausage, they're bite-sized, chewy, savory and a bit sweet.
Per serving (not including chicken stock): 283 calories, 5g saturated fat, 27g carbohydrates, 8g protein, 3g fiber, 602mg sodium