Top 19 Polish Thanksgiving Food

Polish Thanksgiving Food
Photo by Karolina Grabowska

The best dishes should be filling enough to warm you up on even the coldest of days, yet still light enough that you’re not left feeling tired and lethargic after eating them.

This list of best Polish thanksgiving food dishes should help you find something that’s the perfect fit for your Thanksgiving menu this year.

Table of Contents

  1. Andruty kaliskie (Kalisz wafers)
  2. Pierogi
  3. Trick Wedlowski 
  4. Golabki
  5. Bigos
  6. Czernina
  7. Kielbasa
  8. Leek and Apple Salad 
  9. Fasolka Szparagowa
  10. Kapusta z Grzybami
  11. Zalewajka
  12. Kiełbasa Wędzona
  13. Kluski Kładzione
  14. Modra Kapusta z Malinami
  15. Kapusta Zasmażana
  16. Buraczki Zasmażane
  17. Bułka z Pieczarkami
  18. Kopytka Dyniowe
  19. Silesian Dumplings

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 these wafers were a significant source of income. No doubt you can find Andruty Kaliskie at most Polish bakeries or grocery stores today!


During your time in Poland, you’ll come across 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.

These delicious dumplings filled with potatoes or meat (or both!) and veggies like carrots and peas are what most people picture when they think of Polish food.

Their versatility makes them an excellent option for any meal—breakfast, lunch, or dinner! And because they’re so easy to prepare, it doesn’t take much work to get them on your table.

Plus, as long as you have some dough handy, all you need is 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 like candied fruit, 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. Put on a plate track looks very beautiful; after all, each piece is unique and varies from one another.

Trick wedlowski goes well as a dessert or snack food. I recommend eating it with coffee. It is served at almost every family event where people gather for dessert.

The recipe for torcik wedlowski comes from my family; it is an old polish thanksgiving food passed down from generation to generation- ages ago.


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 during those days when we were planning 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.


Polish thanksgiving food is a critical element of Polish cuisine and is a tradition that dates back centuries. One of its oldest dishes, known as 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 in particular.


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?


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, 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 a day when we go all 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 make sure that they’re cooked 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! If you’re looking for an easy shortcut, canned string beans will work just fine. Just be sure they’re well-drained before adding them into your mix.

Kapusta z Grzybami

For many Americans, kapusta z grzybami comes to mind when they think of Polish food. The cabbages and mushrooms are usually sauteed in a mixture of oil and butter, adding some salt for flavor.

The dish is served on its own or with a side of 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.


A Polish Zalewajka soup is a must-have on your dinner table during Thanksgiving. 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 of your veggies, fry some bacon, sauté everything else until soft and then put it all together in one pot with some water.

Put a lid on top and simmer for about an hour or so until you can easily mash up some of the veggies with a fork (it will be very similar to mashed potatoes).

And again, add salt and pepper as needed – if you want, 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 on 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

Traditional for American and Polish Thanksgiving dinners, it’s easy to understand why drop noodles are such a well-loved classic.

Simple in their 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 I am, 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 – instead of using butter or oil, I used applesauce, making it both healthy and tasty! 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 a bit of oil. The leaves brown slightly, become soft and tender and pick up a tasty roasted flavor.

What could be better than veggies? Cabbage! And if you serve it with some homemade dumplings on top, even better. Dumplings can be made from scratch or with quick-rising dry yeast.

Buraczki Zasmażane

These delicious beets are mouth-watering. They have a sweet and tangy taste that goes great with any meat or cheese! Serve them at your next dinner party, and no one will stop talking about them.

Everyone should try these at least once in their life! Here’s how you can make them:

  1. Peel off all of the beet skins.
  2. Chop off both ends.
  3. Cut each beet into six slices.
  4. Heat a frying pan on medium heat.
  5. Add vegetable oil (about two tablespoons).
  6. 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

When it comes to Polish dishes, it’s hard not to start with bread. Bułka z pieczarkami is a variation on bułka tatarska, a word that 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 either warm or cold, on its own or as part of an assortment of homemade dishes for your family 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 an old favorite, you can 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.

Don’t forget a generous helping of cranberry sauce! This is one pumpkin dish you’ll want a taste. And if you’re planning 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.


Many unique dishes are served during Polish Thanksgiving, and you should check them out. And don’t worry, each of these polish thanksgiving food is easy enough for anyone to make.

These traditional dishes will impress you whether you’re hosting your celebration or headed over to a friend’s house! While we don’t wish you a Happy Thanksgiving just yet, we hope you enjoy some of these recipes. So grab your fellow Poles and get cooking! 

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