We all know Thanksgiving is coming up, and while we’ve all had a turkey on the plate as the centerpiece entree for Thanksgiving, for me, side dishes can make a Thanksgiving special.
I love to cook but most of all in the kitchen, I like to experiment.
Bringing about the nice colors and flavors that complement each other well (a perfect combination) is how to make a memorable thanksgiving. Side dishes are not going to be left out in the cold at the dinner table.
On today’s post we will be covering some classic side dish recipes of Thanksgiving, to wow your guests, and make the most memorable of days!
The 13 Best side dishes for thanksgiving and recipes
1. Mashed Potatoes
Nothing is quite so comforting as a good bowl of fluffy, buttery mashed potatoes. I tend to follow a very simple recipe for mine (butter, sour cream, a little garlic, maybe a few chives), but adding grated sharp cheddar makes a big difference and mash is all the better for having a handful of crispy bacon stirred in.
Ingredients
- 2 pounds potatoes (Yukon Gold or Russet)
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- Salt, to taste
- Black pepper, to taste
Instructions
1. Peel and cut the potatoes into evenly-sized chunks.
2. Put the potatoes in a large pot, add enough cold water to cover them, and add a good pinch of salt.
3. Bring to a boil, then lower. Cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes.
4. Drain the potatoes then put back in pot and start mashing with potato masher until smooth.
5. Heat the milk in a small saucepan over low heat and slowly pour the warm milk into the potatoes along with the melted butter, stirring until incorporated.
6. Salt and pepper to taste. Allow to keep warm until ready to serve.
2. Green Bean Casserole
Another dish that definitely brings back memories is green beans, fried onion and mushroom soup. I would venture to say the addition of fresh mushrooms makes it even more full flavored, but I like the texture a fresh mushroom adds.
Sometimes I even put a little garlic powder and cheddar cheese in it for extra flavor.
Ingredients
- 1 lb fresh green beans, trimmed and cut into 1-inch pieces (or 2 cans of cut green beans, drained)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 3/4 cup milk
- 1/4 teaspoon black pepper
- 1/2 cup grated cheddar cheese (optional)
- 1 can (2.8 oz) French-fried onions
- 1/4 cup cooked and crumbled bacon (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Blanch fresh green beans in boiling water for 3-4 minutes, drain and set aside. (If using canned green beans, you can skip this step.)
3. In a bowl, mix the cream of mushroom soup with milk and black pepper, and mix with the blanched (or canned) green beans.
4. Transfer to a 9×13 inch baking dish. If using, sprinkle grated cheddar cheese as an even layer on top.
5. Bake for 25 minutes in the preheated oven. Remove from oven, stir, and top with French-fried onions and – if you’re feeling naughty – crumbled bacon.
6. Put back in the oven and roast for five more minutes until the onions are golden brown and crispy and serve at once.
3. Cranberry Sauce
Whenever I make this holiday standard, I think of the color, flavor and pizazz it adds to a meal. I love adding fresh cranberries, a little orange juice and sprinkle of cinnamon to the mix.
I like to offset the tartness with just enough sugar to add sweetness while still retaining a bit of tang. When it’s finished, my kitchen smells delicious while it simmers on the stovetop.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 12 ounces fresh or frozen cranberries
- 1 strip orange or lemon zest (optional)
- Pinch of salt
Instructions
1. Combine the water and sugar in a medium saucepan, and bring to a boil over medium-high heat, stirring until the water is clear and all the sugar has dissolved.
2. Stir in the cranberries and return to a boil
3. Lower the heat to medium-low and simmer 10 minutes, stirring occasionally, until cranberries burst, and sauce becomes thick.
4. If cooking dope, add the piece of orange or lemon zest and a pinch of salt 5 minutes before the end of cooking. Remove the zest before serving.
5. Remove the cranberry sauce from the heat and let it cool completely at room temperature, until it thickens. It will thicken more as it cools.
6. Serve chilled or to room temperature as a side to your Thanksgiving main.
4. Sweet Potato Casserole
You will absolutely love this, I could eat it all day. This is a holiday classic in my house.
It has sweet potatoes, cinnamon, nutmeg, some vanilla along with brown sugar and pecans on top. It’s so comforting.
Ingredients
- 4 large sweet potatoes
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup mini marshmallows (optional)
- 1/2 cup chopped pecans (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Peel and cube the sweet potatoes, then boil in a large pot of water until fork tender, about 15-20 minutes. Drain well, then mash until mostly smooth.
3. Combine with the mashed sweet potatoes in a large bowl: 2 tablespoons melted butter ½ cup brown sugar ¼ cup granulated sugar ¼ cup heavy cream 2 eggs 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt Blend until very well mixed.
4. Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
5. If desired, sprinkle mini marshmallows and chopped pecans over the top of the casserole.
6. Bake for 25-30 minutes in the preheated oven, or until the topping is golden and the casserole is hot. Serve warm.
5. Stuffing
There is nothing like stuffing to complement my holiday dinners, and I like to make a mix with added flavors. The sausage adds spice, the onions richness, and the mushrooms an earthy twist.
The crunch from the celery makes a nice contrast to the sweetness of the dried cranberries. I always use fresh herbs: sage and rosemary.
Ingredients
- 1 loaf of bread, cubed (about 10 cups)
- 1 cup unsalted butter
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 teaspoons fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon dried rosemary
- 2 1/2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
Instructions
1. Preheat the oven to 350°F (175°C). Spread out the cubed bread on a baking sheet. Place in the oven and bake for about 10 minutes until golden crisp around the edges.
2. Melt the butter in a large skillet over medium heat. Add the onion, celery and garlic and cook until soft, about 8 to 10 minutes.
3. Toss the parsley, sage, thyme and rosemary into the skillet and sauté an additional minute or two; remove from heat. Step
4. Place the toasted bread cubes and sautéed vegetables and herbs in a large mixing bowl and toss to combine. Pour in the broth in a slow, steady stream, gently stirring to combine until the mixture is moist but not soggy. Season to taste with salt and pepper.
5. Add the beaten eggs to the stuffing mixture and mix until evenly distributed.
6. Put the stuffing into a greased baking dish and cover with aluminum foil. Bake 30 minutes, uncover and bake for another 15-20 minutes until the top is crisp and golden. Serve warm.
6. Butternut Squash Soup
When it starts to get cold outside, one of my favorite things is a bowl of butternut squash soup. I like to make it with roasted fresh squash, a bit of nutmeg and a little maple syrup.
My usual recipe also calls for some ginger – I like the sweet side of ginger in this recipe, and the subtle spiciness complements the squash and goes well with the maple flavors.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- Fresh thyme leaves for garnish (optional)
Instructions
1.Preheat your oven to 400°F (200°C). Toss the butternut cubes together with 2 tbsp olive oil and season with salt and pepper. Roast, on a baking sheet, for 25 to 30 minutes until tender and caramelized.
2. In a large pot, heat a thin layer of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
3. Add the roasted butternut squash and the vegetable broth to the pot. Bring to a boil and then reduce the heat and let simmer for about 10 minutes.
4. Blend the soup until smooth with an immersion blender (or transfer the soup in batches to a countertop blender).
5. Add the heavy cream or coconut milk, the nutmeg and check for seasoning, adding salt and pepper as necessary. Simmer for another 5 minutes to let the flavors meld together.
6. Serve the soup hot, garnished with fresh thyme leaves if desired.
7. Cornbread
To me, there is nothing like having a fresh pan of cornbread filling the kitchen with its wonderful aroma. I feel that there are certain basics such as cornmeal, buttermilk, and a touch of honey that cannot be left out.
I like to spice up the cornbread with a jalapeño chili or two or a handful of cheddar cheese. Mine will have a pat of butter melted on top to give it a golden crust.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Heat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a 9-inch round cake pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a second bowl, combine the buttermilk, eggs and melted butter. Pour the wet over the dry ingredients and mix just until it’s combined. Do not overmix.
4. Pour the batter into the prepared baking dish and spread it evenly.
5. Bake for 20-25 minutes, until a toothpick inserted into the centre comes out clean.
6. Remove from the oven and let cool before slicing to serve. That’s it! Cornbread is delicious to serve alongside any meal.
8. Roasted Brussels Sprouts
My go-to partner to any main protein or carbs is roasted Brussels sprouts. They’re easy, delicious and come to life with a few great ingredients.
When done right, good olive oil provides a crunchy baked exterior to beautiful, bright green Brussels sprouts. A dash of garlic and a pinch of sea salt allow the natural flavors of the Brussels sprouts to shine.
Sometimes, I like to finish mine with a splash of balsamic vinegar or a sprinkle of freshly grated Parmesan cheese.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the trimmed and halved Brussels sprouts in a large mixing bowl.
3. Add the olive oil, kosher salt and freshly ground black pepper and toss, the better to share the golden goodness with the Brussels sprouts.
4. Spread the Brussels sprouts in a single layer on a large baking sheet.
5. Roast for about 20-25 minutes in the preheated oven, tossing halfway through, or until they are golden brown and tender.
6. Take out of the oven, drizzle with the balsamic vinegar and the honey, and give it a good toss before serving.
9. Macaroni and Cheese
Comfort food goodness is at its best, warm and creamy. To this I add a sharp cheddar and Gruyère mixture, giving it a rich and flavorful base to work with.
Other times, I have added a light smoky taste with a sprinkle of smoked paprika. Both delicious on their own, I add a good handful of crispy bacon for the perfect crunch and crowd pleaser.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon paprika (optional for garnish)
Instructions
1. Preheat the oven to 350°F (175°C). Cook the macaroni in a large pot of salted water until al dente; drain and set aside.
2. Melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook for about 2 minutes to form a roux.
3. Slowly drizzle the milk into the roux, whisking as you go to prevent lumps from forming. Continue to cook and stir until the sauce thickens and becomes smooth.
4. Add the cheddar and Parmesan cheeses to the thickened milk, stirring until melted and well-combined. Mix in the salt, black pepper, garlic powder, onion powder and mustard powder. 5) Mix the cooked macaroni in with the cheese sauce and make sure it’s all coated well, then transfer the mixture to the greased baking dish..
6. If desired, sprinkle with paprika to add some coloured flair. Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly. Serve the macaroni nice and hot. You’ve made a batch of superb, homemade macaroni and cheese!
10. Glazed Carrots
Glazed carrots is my favorite way to jazz up a plain meal. I like to use honey and brown sugar and a little bit of butter to make it sweet and savory.
I usually sprinkle a bit of fresh herbs on top to make it taste even better.
Ingredients
- 2 pounds carrots, peeled and cut into even-sized pieces
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
1. Put peeled and cut carrots in a large pot with water and cook at boil for about 5-7 minutes until almost done. Drain and set aside.
2. Melt the butter in a large, heavy skillet over medium heat. Add the brown sugar, salt, and black pepper, and let simmer, stirring occasionally, until the sugar has dissolved into a glaze.
3. Add the carrots to the skillet and stir to coat them with the glaze.
4. Cook for 5-10 minutes longer, stirring occasionally, until carrots are tender and the glaze has thickened.
5. Remove from the heat and drizzle with the honey, stirring to make sure all the carrots are coated.
6. Optional: Garnish with chopped fresh parsley before serving.
11. Creamed Spinach
This is one of my go-to comfort side dishes, and one my family just adores. The tender spinach paired with a rich, creamy base always hits the spot.
It is made with fresh spinach, heavy cream and garlic which makes it so flavorful that I always go back for seconds. Sometimes I add some Parmesan cheese to make it extra decadent.
Ingredients
- 2 lbs fresh spinach, washed and trimmed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
1. Blanch spinach in a large pot of boiling, salted water until wilted, about 30 seconds. Drain and dry; coarsely chop.
2. Melt the butter in a large skillet over medium heat and stir in the chopped onion. Cook until softened, about 5 minutes, and stir in the minced garlic. Cook another minute.
3. Stir in the heavy cream and heat to a simmer; cook until reduced slightly, about 5 minutes.
4. Stir in the chopped spinach, freshly ground nutmeg and grated Parmesan cheese. Heat until the cheese has melted and mixture is hot – about 3 more minutes.
5. Season with salt and black pepper to taste, then serve hot.
12. Gravy
So, when i feel like cooking up something that can really fill you up, i usually make a sauce to go with it. the kind that’s thick and full-bodied is my favorite – i like to put in drippings, some fresh thyme, a teaspoon of garlic powder and a little red wine.
I like how it turns out so fragrant and i feel like it really goes with everything.
Ingredients
Pan drippings from roasted turkey
1/4 cup all-purpose flour
2 cups turkey or chicken stock
Salt, to taste
Black pepper, to taste
1/2 teaspoon fresh thyme, chopped and a touch of Red Wine (optional)
Instructions
1. After you’ve roasted the turkey, pour the pan drippings into a bowl or liquid measuring cup. Allow it to stand for a few minutes, then spoon out the fat that rises to the top.
2. Melt 1/4 cup of the skimmed fat in a saucepan, over a medium flame, add the flour and stir to form a roux. Cook two to three minutes, until it is golden.
3. Little by little, add the turkey or chicken stock, whisking continually to ensure there are no lumps. Keep whisking until the mixture is smooth and thickens.
4) Pour the pan drippings (less the remaining fat) into the pot. Stir to combine and gently simmer the gravy.
5. Season with salt and black pepper and add some fresh thyme if you like. Cook it down for another couple of minutes, stirring often, until it’s as thick as you like it.
6. Take off the heat and push the gravy through a fine mesh sieve into a serving dish for a smoother texture, if desired. Serve warm.
13. Dinner Rolls
Some of my ingredients make my heart sing. I always use honey as a natural sweetener; rich butter to give each roll its decadent texture; sea salt on top to finish.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 package instant yeast (2 1/4 tsp)
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tbsp butter, melted (for brushing)
Instructions
1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Mix in the warm milk, melted butter and egg until the dough comes together.
3. Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes.
4. Shape the dough, put it into a greased bowl, cover the top with a clean cloth, and set aside in a warm place for about 1 hour, or until doubled in size.
5. Punch down the dough, divide into 12-13 pieces, and shape into rolls. Place the rolls on a greased baking sheet.
6. Cover and rise again for 30-45 minutes. Heat the oven to 375°F (190°C) while doing this.
7. Heat oven to 400°. Bake rolls 15-18 minutes until golden brown. Brush the warm rolls with melted butter.
