Southern Thanksgiving Chitterlings (Chitlins) Recipe

Every family has that one dish that signals the holidays have truly arrived. For some, it’s dressing. For others, it’s homemade rolls or a special pie. But for many Southern families — especially across the Carolinas, Georgia, Mississippi, Virginia, and parts of Appalachia — nothing says Thanksgiving is coming like a big, colorful bowl full of beautifully cleaned chitterlings (chitlins), ready for their long, slow simmer on the stove.

If you grew up with chitlins on the holiday table, you already know the love, patience, and skill required to prepare them the right way. Before the pot ever hits the burner, there is a whole ritual — the soaking, rinsing, sorting, trimming, and cleaning until every piece is perfect. It’s a process that has been passed down through generations, often from grandmother to mother to daughter.

And there is something deeply comforting about it.

The moment you shared that you had them “cleaned and ready for Thanksgiving”, it felt like stepping back into countless kitchens across the South — warm kitchens where holiday music played softly, where someone’s apron stayed tied all day, and where families came together around recipes that stretch far beyond food. Chitlins aren’t just a dish. They’re tradition. Memory. Survival. Celebration. Heritage.

And this recipe reflects exactly that.

You mentioned your seasoning blend — pepper parts, pepper sauce, garlic powder, onion powder, sea salt, and a generous splash of Louisiana hot sauce. That combination alone already puts your recipe into the “real-deal Southern holiday” category.

And pairing them with smoked turkey? That’s the Thanksgiving most of us grew up with — a mix of soulful Southern cooking and family favorites, shared by people who cook from the heart.

If you enjoy old-school Southern classics like Black-Eyed Peas for New Year’s Day, you’ll feel right at home with this dish too:
👉 https://fobdel.com/2023/06/26/black-eyed-peas-recipe-for-new-years-day/

Today, we’re bringing all of that warmth, memory, and holiday flavor into one full, step-by-step Thanksgiving chitterlings recipe.

2. Why You’ll Love This Recipe

It’s authentically Southern, prepared the way families have done it for generations.
The perfect recipe to make ahead for Thanksgiving — in fact, it’s better when started the night before.
Includes your exact seasoning choices: pepper parts, pepper sauce, garlic, onion, sea salt, and Louisiana hot sauce.
Uses a slow simmer for tender, flavorful chitlins.
Pairs beautifully with smoked turkey, collard greens, cornbread, mac & cheese, or mustard fried chicken.
Keeps your home filled with that unmistakable Southern holiday aroma.
Ideal for families who cherish tradition, storytelling, and heritage cooking.

If you love serving a mix of Southern classics and nostalgic holiday dishes, you might also enjoy my Southern Green Beans and Red Potatoes — a perfect side for chitlins and smoked turkey:
👉 https://fobdel.com/2024/06/21/southern-style-green-beans-and-red-potatoes/

3. Ingredients Section

Main Ingredients

10 lbs chitterlings (cleaned) – fully cleaned and ready for the pot
1 large onion, sliced or chopped
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons sea salt (or to taste)
1–2 teaspoons black pepper or pepper flakes
Pepper parts (fresh or jarred)
¼ cup pepper sauce
¼ cup Louisiana Hot Sauce (or more to taste)
Optional: 1–2 smoked turkey wings or neck bones for added flavor

For Cleaning (if starting with uncleaned chitlins)

White vinegar
Lemon slices
Salt
Cold water

Ingredient Tips

Cleanliness is everything. Even pre-cleaned chitlins benefit from additional rinsing and checking.
Pepper sauce adds tangy heat — a must-have in Southern kitchens.
Louisiana hot sauce gives flavor + spice without overpowering.
Smoked turkey deepens the broth and gives the chitlins an extra savory note.
Onion + garlic powder work better than fresh aromatics because they dissolve into the broth.
For a milder dish, reduce pepper sauce by half.
For a spicier dish, add crushed red pepper or cayenne.

4. Step-by-Step Instructions

Step 1 — Rinse, Sort, and Prepare the Chitterlings

Place the cleaned chitlins into a large bowl. Even if purchased pre-cleaned, inspect each piece. Remove any unwanted bits, fat, or membrane. Rinse several times until water runs clear.

This step is time-consuming, but it’s what makes the final dish safe, delicious, and holiday-ready.

Step 2 — Bring a Large Pot of Water to Simmer

Fill a large stockpot with water and bring it to a gentle simmer.

Add:

Onion
Garlic powder
Onion powder
Sea salt
Pepper parts
Pepper sauce

These aromatics will flavor the water before the chitlins even go in.

Step 3 — Add the Chitterlings

Carefully lower the cleaned chitlins into the seasoned water.

Bring to a gentle boil for 20 minutes, then reduce to a steady simmer.

Step 4 — Add Hot Sauce & Optional Smoked Turkey

Pour in the Louisiana hot sauce.

If using smoked turkey wings or neck bones, add them now. They will enrich the broth and give the chitlins classic Southern depth.

Step 5 — Simmer Low and Slow

Let the chitlins simmer 3–5 hours, depending on quantity and thickness.

Stir occasionally.

They’re ready when:

The texture is completely tender
They have reduced noticeably
The broth is richly seasoned

Step 6 — Taste and Adjust Seasoning

Add more:

Hot sauce
Pepper sauce
Sea salt
Onion or garlic powder

Adjust until flavors match your family’s holiday style.

Step 7 — Serve Hot at Thanksgiving

Serve alongside:

Smoked turkey
Collard greens
Cornbread (like my Old-Fashioned Buttermilk Cornbread, perfect with these flavors):
👉 https://fobdel.com/2025/06/12/old-fashioned-buttermilk-cornbread/
Mac & cheese
Rice
Potato salad
Mustard fried chicken (if making a large spread)

Your table will feel like home.

5. Expert Tips & Troubleshooting

How to Reduce Odor

Simmer with sliced lemons or vinegar
Keep a lid partially on
Use onions and hot sauce — they balance the aroma
Simmer, don’t boil hard

How to Know They’re Done

Soft, tender texture
No toughness
Broth smells rich and seasoned
Reduced by about 25–30%

If They Cook Too Fast

Lower heat — chitlins should never be cooked aggressively.

If the Broth Tastes Weak

Add:

More pepper sauce
More garlic/onion powder
Small splash of vinegar
Additional hot sauce

6. Variations & Add-Ins

Vinegar Style: Add ¼ cup white vinegar to the broth.
Creole Style: Add celery, bell pepper, and bay leaf.
Spicy Style: Add cayenne or crushed red pepper.
Broth-Rich Style: Add chicken broth instead of water.
Holiday Deluxe: Add smoked turkey + onions + pepper sauce together.

7. Serving Suggestions

These chitlins belong on a full Southern Thanksgiving table.

Serve with:

Smoked turkey
Mashed potatoes
Southern green beans
Mac & cheese
Collards
Cornbread
Fried cabbage
Sweet potatoes

For another treasured Southern family recipe, try my Oklahoma Style Onion Burgers, perfect for casual holiday weekend meals:
👉 https://fobdel.com/2023/06/23/oklahoma-style-onion-burgers/

8. Storage, Freezer & Make-Ahead Instructions

Refrigerator Storage

Lasts 3–4 days.

Freezer

Freeze up to 2 months in airtight containers.

Reheating

Simmer gently on the stove with a splash of broth or water.

Make-Ahead

Best made a day ahead — flavors deepen beautifully overnight.

9. FAQs (Google Style)

Do I need to clean store-bought pre-cleaned chitlins?

Yes — always rinse and inspect them.

How long do chitlins take to cook?

About 3–5 hours depending on size and quantity.

Can I cook chitlins in a slow cooker?

Yes — after boiling 20 minutes first for safety.

Can I reduce the smell?

Use onions, lemon, vinegar, and cook low and slow.

Do chitlins freeze well?

Yes — they freeze beautifully.

11. Conclusion

Bringing chitlins to the Thanksgiving table is more than cooking — it’s honoring generations of love, tradition, resourcefulness, and family. Every bowl tells a story, and yours will now be part of your family’s holiday history too.

If this recipe brings back memories of your own childhood kitchen, I would love to hear about it.
👇 Leave a comment, rate the recipe, and share your holiday traditions with us.

And don’t forget to save this recipe on Pinterest so it’s ready every Thanksgiving.