5 Things Marylanders Do at Thanksgiving That Confuse Everyone Else

Thanksgiving is Nov. 26, and many St. Mary’s County families will put a stuffed ham on the table.

Guests from out of state don’t always know what to make of it, and it’s not the only Maryland tradition that gets that reaction.

Here’s what Marylanders do at Thanksgiving that confuses everyone else.

1. Sauerkraut With the Turkey

Many Baltimoreans put a helping of sauerkraut beside the turkey on their Thanksgiving plates.

If you grew up somewhere else, fermented cabbage next to roast turkey often sounds like a mistake.

If you’re invited to a Baltimore table, you’ll often find a spoonful of it on your plate.

A 2017 Baltimore Sun holiday package says sauerkraut has long had a revered place next to the turkey on Baltimore tables, and The Baltimore Banner calls it the critical Thanksgiving addition for many Baltimoreans.

Kielbasa or bratwurst are mainstays on local Thanksgiving tables as well.

A 2013 Thanksgiving menu from Baltimore public radio station WYPR calls for simmering sauerkraut with breakfast sausage, apple cider vinegar, cumin and caraway seeds.

The pairing reportedly took hold in the late 19th century, as European immigrants kept passing through the Port of Baltimore.

Sauerkraut followed Eastern European families into Baltimore home kitchens.

2. Oyster Stuffing

Oyster stuffing gives Maryland cooks what Preservation Maryland calls a unique Maryland spin on classic Thanksgiving fare.

The Chesapeake Bay Program says adding Maryland oysters turns the classic dish into a celebration of local seafood.

In that version, the oysters and their liquid go in with chopped vegetables and crusty bread, which gives the stuffing a rich, salty flavor.

Oyster stuffing is also a Maryland Thanksgiving staple.

The Oyster Recovery Partnership, a nonprofit, shares an old-fashioned oyster dressing it says has been part of local holiday meals for generations.

If you’re stuffing the bird, Baltimore public radio station WYPR’s 2013 recipe says to pack the oyster stuffing into the turkey’s cavity.

Otherwise, you can bake it in a casserole, and the mix includes eggs and dry sherry.

Many out-of-staters hear oysters and stuffing in the same sentence and wonder who approved it.

If you’re hosting, a 2006 Bay Weekly Thanksgiving guide argued that Chesapeake tables must have oysters.

3. Stuffed Ham

Many St. Mary’s County families serve a stuffed ham at Thanksgiving.

A feature from the USA Today Network calls the dish a centuries-old tradition unique to St. Mary’s County.

A ham stuffed with greens often sounds backward to guests from other states.

Many families there serve it at Easter and Christmas as well, with recipes passed down through generations.

Families slice it cold.

It is often served with white bread or rolls.

As holidays approach, signs at country stores in Hollywood, Avenue and Chaptico announce that they have stuffed ham.

If you want a taste without boiling a ham, W.J. Dent & Sons, a country store in Tall Timbers, is one of the few places selling stuffed ham sandwiches year-round.

4. White Potato Pie

A Maryland Thanksgiving can end with a pie made from mashed white potatoes, cream and eggs.

Preservation Maryland’s Thanksgiving recipe collection includes an Eastern Shore version, and its page notes a long tradition of white potato pie in Maryland.

Potato pies date to at least the 17th century.

The Baltimore Sun package calls white potato pie a traditional Maryland dessert.

Sweet potato pie is the more common bake, so if you’re visiting from another state, white potatoes in a dessert may raise an eyebrow.

If you want to bake one, you’ll need 3 cups of mashed white potatoes, 2 cups of light cream and 4 eggs.

5. Beaten Biscuits

Beaten biscuits have been an Eastern Shore tradition for hundreds of years.

For many Eastern Shore families, a holiday meal wasn't complete without them.

Families traditionally rose early, usually on a Saturday, to make them for holidays and guests.

Baltimore public radio's 2013 Thanksgiving menu pairs beaten biscuits with thinly sliced cured country ham and butter.

Keep beating until the dough begins to pop.

If you make them, plan on beating the dough for 20 to 30 minutes, depending on the recipe.

The Salisbury University exhibit says the beating replaced yeast and other leavening agents, which were rare.

The finished biscuit is crunchy outside and tender inside.

Many guests from other states might not expect a biscuit that takes this much work.

More Dishes on Maryland Menus

Maryland Thanksgiving menus run well past the dishes above.

If you want a full menu to follow, the same radio menu lists South River Club crab soup and Olney Inn sweet potatoes, both from the Maryland's Way cookbook.

The Baltimore Sun package includes roasted oysters and notes that oysters have been a key ingredient in Maryland cuisine for centuries.