The best dishes should be filling enough to warm you up on even the coldest days yet still light enough that you’re not left tired and lethargic after eating them.
This list of the best Polish Thanksgiving dishes should help you find something perfect for this year’s Thanksgiving menu.
Andruty kaliskie (Kalisz wafers)
Andruty kaliskie are dainty cakes made with flour, yeast, eggs, and salt.
After a sweet dough is prepared, a layer of marmalade or honey is spread over each cake; then, it’s rolled into a thin sheet and cut into little rectangles.
It may sound easy, but these wafers take some practice! These treats were traditionally eaten on St. Andrew’s Day in Poland to honor and show respect for their patron saint, especially among bakeries where they were a significant source of income.
You can find Andruty Kaliskie at most Polish bakeries or grocery stores today!
Pierogi
During your time in Poland, you’ll encounter much Polish Thanksgiving food. There are more than 1,200 different Polish recipes alone!
However, if you’re looking for something distinctly Polish that you won’t see anywhere else in Europe, look no further than pierogi.
When they think of Polish food, most people picture these delicious dumplings filled with potatoes, meat (or both!), and veggies like carrots and peas.
Their versatility makes them an excellent option for any meal—breakfast, lunch, or dinner! And because they’re so easy to prepare, getting them on your table doesn’t take much work.
Plus, as long as you have some dough handy, you only need about an hour to whip up a batch for everyone! So why not take advantage of Polish Thanksgiving? After all, these tasty treats don’t just celebrate Polish culture; they also taste amazing.
Trick Wedlowski
It’s a sweet roll dough stuffed with fruits and nuts, such as candied or dried fruit, or a paste of poppy seeds, raisins, nuts, and spices.
It is shaped in spirals and can be topped with white icing or melted butter, which oozes out when baked.
When put on a plate, the track looks very beautiful; after all, each piece is unique and varies from one another.
Trick Wedlowski is a good dessert or snack food. I recommend eating it with coffee. It is served at almost every family event where people gather for dessert.
My family has the recipe for torcik wedlowski, an old Polish Thanksgiving food passed down from generation to generation—ages ago.
Golabki
In Poland, we know better than anyone how to stuff a cabbage. When I was growing up, my grandmother and mother often prepared Golabki on holiday afternoons or when we planned on having more than a few guests over for dinner.
Meanwhile, If you’re not familiar with golabki, it is essentially just stuffed cabbage; however, it differs from Polish sauerkraut (gołąbki). It has fewer ingredients and isn’t cooked for as long.
The meat and rice are placed into a portion of cabbage leaves cut in half; once wrapped up tightly, they’re cooked until tender.
Bigos
Polish Thanksgiving food is a critical element of Polish cuisine and is a tradition that dates back centuries. One of its oldest dishes, Bigos, has existed in Poland since roughly 1608.
It is believed that it was inspired by German settlers making a hearty hunter’s stew with the game they had caught. Poles adopted and adapted it over time.
While it can be difficult to trace precisely when each dish came about or which one inspired others, you should know some definite facts about Bigos.
Czernina
Czernina is soup, but it’s more like a thickened stew than anything else. it is made with smoked or fresh pigeon meat, onions, bacon, white wine, water, and seasonings.
And while it may not sound particularly appetizing to someone who’s never tried it before, it’s pretty delicious—especially when served on mashed potatoes or boiled egg noodles.
In addition, the best part is that czarina can be made from canned pigeons if you don’t want to hunt down some wild birds for dinner! At any rate, it’s a unique and exciting dish that makes for an excellent addition to your holiday table. After all, who doesn’t like eating game birds?
Kielbasa
While you might think that all sausages are created equal, we’re here to tell you that there is such a thing as natural sausage, and then there is kielbasa.
The difference comes from how the link is made. Unlike American-style hot dogs, which are typically precooked and grilled or boiled, kielbasas are smoked and flavored with spices. They’re also typically made with higher-quality meat.
In Poland, people love grilling kielbasas over an open flame (much like Americans enjoy an excellent charcoal-grilled burger). Still, it can be prepared in many ways—including boiled in stews. The best thing about kielbasas?
Leek and Apple Salad
In Poland, we celebrate America’s favorite holiday in our unique way. Thanksgiving is when we go out with our family recipes, enjoy a traditional meal, and exchange gifts.
While American Polish Thanksgiving food often includes turkey and stuffing, traditional Polish cuisine celebrates the autumn harvest.
During Thanksgiving, a staple on any Polish table is gołąbki – delicious stuffed cabbage rolls filled with meat or vegetarian filling.
In addition to freshly baked bread, many Poles enjoy żurek – a hearty soup made of rye bread and fermented rye grains (similar to sourdough) and kneeling – potato dumplings cooked in chicken broth and topped with sauerkraut.
Fasolka Szparagowa
String beans are a staple of any festive gathering, from dinner parties to holiday celebrations. The key is to cook them just right and serve them at room temperature for optimum texture and flavor.
Buttered string beans shine under that special holiday lighting and add a delicate sweetness that perfectly complements hearty traditional staples like turkey and stuffing.
So, throw these on your table at your next dinner party—and don’t forget those onions! Canned string beans will work fine if you’re looking for an easy shortcut. Just be sure they’re well-drained before adding them into your mix.
Kapusta z Grzybami
When many Americans think of Polish food, kapusta z grzybami comes to mind. The cabbages and mushrooms are usually sauteed in a mixture of oil and butter, with salt added for flavor.
The dish is served independently or with cutlets or kielbasi (sausage). Some say it’s an acquired taste — but it’s delicious when made properly.
Most households also have their signature twist on the classic recipe. For example, some prefer to add sliced apples to hers, while others enjoy sour cream.
Zalewajka
A Polish Zalewajka soup is a must-have on your Thanksgiving dinner table. It’s easy and healthy, with carrot, beetroot, potatoes, and pork in a vegetable broth.
Plus, it’s super delicious. It’s also straightforward: chop up all your veggies, fry some bacon, sauté everything else until soft, and then put it together in one pot with water.
Put a lid on top and simmer for about an hour until you can easily mash up some of the veggies with a fork (it will be very similar to mashed potatoes).
Again, add salt and pepper as needed. You can also stir in sour cream at the end for an extra creamy texture (my favorite way).
It’s served alongside homemade bread. I love making mine with whole wheat flour, but regular white flour works just as well if that’s what you have lying around!
Kiełbasa Wędzona
There’s no question that Poles know their kiełbasas. The plump, smoked sausage can be stuffed into various dishes, but one of its favorite forms is served with potato dumplings (Kopytka). Pair it with sauerkraut, and you’ll have yourself a classic Polish dinner.
Never used to traditional spices? Don’t worry—these two recipes tone down that fiery flavor without compromising taste.
We promise you won’t miss it! And if you do want some spice in your life, try adding hot sauce or Sriracha for an added kick!
Kluski Kładzione
Drop noodles are a traditional dish for American and Polish Thanksgiving dinners, so it’s easy to understand why they are such a well-loved classic.
Simple in nature, these noodle dumplings are made from hearty flour and eggs, then boiled until they form into a soupy mass that can be served with gravy or without. If you’re looking for something simple but still delicious, you’ll fall head over heels for drop noodles!
Modra Kapusta z Malinami
If you’re a cabbage lover like me, you’ll love that red cabbage is in season and for sale at your local farmer’s market.
Red cabbage has many health benefits and antioxidants, like Vitamin C and beta-carotene. It also contains fiber, which helps aid digestion.
In addition to being delicious, it can help prevent cancer and reduce cholesterol levels. I made a healthier version of Polska kapusta z malinami—translated as Polish braised red cabbage with raspberries—using applesauce instead of butter or oil. You will love how tender and flavorful it tastes.
Kapusta Zasmażana
If you’re unfamiliar with fried cabbage, it’s not that different from sautéed cabbage. The leaves are sliced thin and then cooked in a skillet with some oil. The leaves brown slightly, become soft and tender and taste tasty roasted.
What could be better than veggies? Cabbage! And if you serve it with some homemade dumplings, even better. Dumplings can be made from scratch or with quick-rising dry yeast.
Buraczki Zasmażane
These delicious beets are mouth-watering. Their sweet and tangy taste goes great with any meat or cheese! Serve them at your next dinner party; no one will stop talking about them.
Everyone should try these at least once in their life! Here’s how you can make them:
- Peel off all of the beet skins.
- Chop off both ends.
- Cut each beet into six slices.
- Heat a frying pan on medium heat.
- Add vegetable oil (about two tablespoons).
- Place three beet pieces into the pan and fry for five minutes on each side until golden brown.
Remove from the pan onto a paper towel-lined plate to soak up excess oil. Repeat steps four through six until all beets are fried. Enjoy!
Bułka z Pieczarkami
Regarding Polish dishes, it’s hard not to start with bread. Bułka z pieczarkami is a variation of bułka tatarska, a word you can find in other countries.
In Poland, it is commonly served with dried mushrooms (so delicious!), and it’s worth trying out at home with your ingredients.
Serve it warm or cold on its own or as part of an assortment of homemade dishes for your family’s Thanksgiving.
For example, try topping slices of bread with homemade mushroom soup and bacon for another hearty yet festive option for turkey day.
Kopytka Dyniowe
Kopytka Dyniowe, or pumpkin dumplings, are one of our favorite traditional Polish dishes.
For an easy but impressive twist on this old favorite, use pumpkin puree instead of mashed potatoes and replace bacon drippings with butter or olive oil.
Add some chopped onions to your dumplings for a little extra kick! Also, consider adding a bit of cayenne pepper for more heat or replacing half of your ground pork with ground turkey—it adds great flavor without raising fat content.
Remember, a generous helping of cranberry sauce! This is one pumpkin dish you’ll want to try.
And if you plan on making Kopytka Dyniowe in time for Thanksgiving, don’t worry—you have plenty of time!
Silesian Dumplings
Most families add potatoes or sauerkraut to their dumplings, but my grandma made them with a slightly sweet pumpkin puree loaded with spices.
I’ve tweaked her recipe over time, and now it’s become one of my family’s favorites for sweet potato casserole.
It takes about six servings, and if you keep your eye out for canned pumpkin (which is more readily available during Halloween), you can make it in just a few minutes.
The ingredient list is short, but don’t let that fool you into thinking these dumplings are bland—you’ll get a nice hit of spice at every bite.
