Thanksgiving has always been a time for gathering, gratitude, and—of course—sharing delicious food. This year, we’re taking a nostalgic trip back to 1939, a year when meals were hearty, homemade, and rooted in tradition.

These vintage recipes are perfect for teachers who want to introduce students to American history through food, homeschool families planning a themed meal, or anyone craving warm, old-fashioned Thanksgiving flavors.

Below are five classic recipes adapted directly from the cooking styles, ingredients, and methods popular in 1939.

---

1939 Sausage Stuffing (Savory Bread Dressing)

Serves: About 8
Authentic to the Era: Home cooks used day-old bread, inexpensive vegetables, and bulk pork sausage.

Ingredients:

• 1 lb pork sausage

• 10 cups dry bread cubes (1 loaf, dried overnight)

• 1 cup chopped onion

• 1 cup chopped celery

• ½ cup melted butter

• 1 tsp salt

• ½ tsp black pepper

• 1–2 tsp poultry seasoning (or sage, thyme & marjoram)

• 1–1½ cups warm broth

Directions:

1. Cook sausage in a skillet until browned; keep the drippings.

2. Sauté onion and celery in the drippings until tender.

3. Place bread cubes in a large bowl. Add sausage, vegetables, melted butter, and seasonings.

4. Pour in broth a little at a time until lightly moistened.

5. Bake in a buttered dish at 350°F for 30–35 minutes, uncovered for crisp top or covered for softer dressing.

---

1939 Corn Soufflé (Old-Fashioned Corn Pudding)

In the 1930s, casseroles and puddings were very popular for stretching ingredients.

Ingredients:

• 1 can cream-style corn (or 2 cups fresh cooked)

• 2 eggs, beaten

• 1 cup whole milk

• 2 tbsp melted butter

• 2 tbsp sugar

• 1 tbsp flour

• ½ tsp salt

• Pinch of nutmeg (common in the era)

Directions:

1. Preheat oven to 325°F.

2. Combine milk, eggs, butter, sugar, flour, and seasonings.

3. Stir in corn.

4. Pour into a buttered baking dish.

5. Bake 45–55 minutes until set and lightly browned.

---

1939 Ambrosia Salad (Southern Holiday Favorite)

Ambrosia was extremely popular in the 1930s, especially at church and community gatherings.

Ingredients:

• 4 oranges, peeled and segmented

• 1 cup pineapple tidbits (canned was common)

• 1–2 cups grated coconut (fresh or canned)

• ½ cup maraschino cherries (optional but very 1930s!)

• 2 tbsp sugar

• ½ cup whipping cream OR sour cream (both were used in the era)

Directions:

1. Combine fruit and coconut in a bowl.

2. Sprinkle with sugar and gently fold in cream.

3. Chill at least 1 hour before serving.

---

1939 Pumpkin Pie (From the 1939 “Home Economics Standard Pie” Style)

This version reflects typical WWII-era pantry items and techniques—simple and rich.

Ingredients:

• 2 cups cooked pumpkin (fresh or canned)

• 2 eggs, beaten

• 1 cup milk or evaporated milk

• ¾ cup sugar

• 1 tsp cinnamon

• ½ tsp ginger

• ½ tsp nutmeg

• ¼ tsp cloves

• ¼ tsp salt

• 1 unbaked pie crust

Directions:

1. Preheat oven to 425°F.

2. Mix pumpkin, sugar, spices, and salt.

3. Stir in eggs, then milk.

4. Pour into pie crust.

5. Bake 15 minutes at 425°F, then reduce heat to 350°F and bake another 35–40 minutes, until set.

---

1939 Green Bean Casserole (Pre-Campbell’s Version!)

Fun fact: the famous Campbell’s recipe wasn’t created until 1955, but in 1939 families made creamy vegetable bakes using mushroom soup or white sauce.

Ingredients:

• 4 cups cooked green beans

• 1 can condensed cream of mushroom soup (yes, it existed in 1939!)

• ½ cup milk

• ¼ tsp pepper

• 1 cup buttered breadcrumbs or crushed saltine crackers

Directions:

1. Heat oven to 350°F.

2. Combine soup, milk, pepper, and green beans.

3. Place in greased casserole dish.

4. Top with buttered breadcrumbs or crushed crackers.

5. Bake 25–30 minutes until bubbly and golden.

---

Final Thoughts

Re-creating a 1939 Thanksgiving menu is a beautiful way to connect students—and ourselves—with America’s past. These dishes reflect a time when families cooked with care, stretched ingredients wisely, and gathered around the table with gratitude.