Thanksgiving is all about gathering with loved ones and enjoying a family meal together.
While the turkey is what everyone associates as the main ingredient, it’s the side dishes that truly make the meal unforgettable.
From delicious mashed potatoes to a meaty stuffing, each dish adds its own flavor and adds extra enjoyment to the table. Whether you’re looking to stick with tradition, or add a modern twist to your menu, these Thanksgiving side dishes are sure to delight your guests and complement your main course perfectly.
Get ready to discover my best mouthwatering recipes that will make this holiday extra special.
The 13 Best thanksgiving side dishes and recipes
1. Mashed Potatoes
Comfort food doesn’t get any better than this side dish that’s light enough for any meal.
Fancy a hint of onion? Add chopped garlic.
Fresh chives add color and a mild oniony bite, which I think is the perfect accent this this dish.
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 1/2 cup unsalted butter, at room temperature
- 1 cup heavy cream, warmed
- 1 clove garlic, minced (optional)
- Salt, to taste
- Ground black pepper, to taste
Instructions
1. Peel the potatoes and cut them into evenly sized chunks.
2. Put the potatoes in a big pot and cover them generously with cold water, then add a generous pinch of salt.
3. Bring to the boil over medium-high heat, then reduce the heat and simmer until the potatoes are just tender enough to pierce with a fork – about 15-20 minutes.
4. Drain the potatoes well and return them to the pot to sit for one minute; excess moisture will evaporate.
5. Mash in the butter, and minced garlic (if you are using it).
6. Stir in the warmed heavy cream in a slow, steady stream until the sauce is as thick as you like it. Season with salt and ground black pepper and serve hot.
2. Stuffing
When it comes to the side dishes we serve alongside those traditional holiday meals, nothing is as likely to bring the flavors and textures together to elevate the entire experience on our tables as stuffing.
When it comes to stuffing, a little goes a long way.
As far as ingredients go, I alternate between savory sausage, fresh celery and the traditional herbs, sage and thyme. Then I usually add in a bit of sautéed onion, garlic, and even some cranberries to bring in some sweetness.
It is always a matter of taste, but it can be tweaked to suit almost any occasion. It can be a great addition to many meals.
Ingredients
- 1 loaf of day-old bread, cubed (about 10 cups)
- 1 cup unsalted butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 3 cups chicken or turkey broth
- 2 large eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
1. Preheat the oven to 350°F (175°C).
2. Put the cubed bread on a baking sheet and roast for 10-15 minutes until it is just crisp.
3. Melt butter in a large skillet over medium heat; add onion and celery, and sauté until softened, about 10 minutes.
4. Combine the toasted bread cubes, the sautéed vegetables and the fresh herbs in a large mixing bowl. Mix well.
5. Ladle broth over the bread mixture slowly, stirring all the while, then beat in the eggs, salt and pepper, until everything is moistened.
6. Pour the mixture in the baking dish, cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and brown for another 15-20 minutes until the top is golden brown and crispy.
3. Green Bean Casserole
You know when you associate a dish with a particular memory or feeling – perhaps it is a dish your grandmother made or one that you tried for the first time at a restaurant with a special someone? I like to think of my green bean casserole as a comforting and nostalgic dish, and often add fresh green beans, crunchy fried onions and buttery mushrooms.
I usually up the amount of creamy mushroom soup for a rich, filling flavor that brings together all of the components, and enjoy preparing this dish for family get-togethers because it blends a special feeling with each bite.
Ingredients
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1 cup crispy fried onions, divided
- Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of water to a boil, drop in the beans, and cook for about five minutes; drain, and add them to the baking dish.
3. In a separate bowl, mix the cream of mushroom soup, milk, soy sauce, salt and pepper. Pour over the green beans.
4. Sprinkle 2/3 cup of the crispy fried onions over the top.
5. Bake for 25 minutes in the preheated oven, then sprinkle on remaining crispy fried onions.
6. Put back in the oven and bake 5 minutes more, or until onions are golden brown and the casserole is bubbly. Serve hot.
4. Cranberry Sauce
Turkey is incomplete without Cranberries and I have developed a fondness for this classic recipe which includes a bed of plump and vibrant fresh cranberries cooked in a myriad mixture of orange juice, cinnamon and a liberal amount of brown sugar and maple syrup. Orange zest adds a zing to the dish.
Ingredients
Fresh cranberries (12 ounces)
Granulated sugar (1 cup)
Orange juice (1/2 cup)
Water (1/2 cup)
Zested orange peel (from 1 orange)
Optional: A pinch of salt and ground cinnamon (to taste)
Instructions
1. Rinse and drain the fresh cranberries.
2. In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and water.
3. Simmer at a medium-low heat until the mixture boils.
4. Cook the cranberries until they burst and get sauce-like, about 10-15 minutes.
5. Add the zested orange peel, and a pinch salt and ground cinnamon, if you like.
6. Take off the heat and let the sauce cool to room temperature. Serve. Any leftovers can be refrigerated.
5. Sweet Potato Casserole
Another dish that I often prepare for a gathering is sweet potato casserole. This dish has become a standard this time of year because it is reserved for things that bring warmth to the table.
I’ve developed my own recipe, using mashed sweet potatoes, brown sugar, and a pinch of cinnamon, then topping it with crunchy pecans and mini marshmallows. This is a dish that is sweet and spice at the same time.
While it might be a little sinful, I think you’ll love it. Try it.
It’s a must-have for any holiday-season meal.
Ingredients
- 4 large sweet potatoes
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted (for topping)
- 1/2 cup chopped pecans
Instructions
1. Preheat the oven to 350°F (175°C).
2. Peel and cube the sweet potatoes, then cook until tender, about 15-20 minutes in a large pot of water. Drain, then mash thoroughly.
3. Mash the sweet potatoes, and set aside. In a large bowl, stir together the mashed sweet potatoes, 1/2 cup granulated sugar, eggs, milk, 1/3 cup melted butter, vanilla, and salt. Beat with an electric mixer on high speed until smooth.
4. Transfer the sweet potato mixture into a greased 9×13 inch baking dish.
5. Combine the brown sugar, flour, 1/3 cup melted butter and chopped pecans in another bowl and spread evenly over the sweet potato layer. Heat the oven to 350°F and bake for 30-35 minutes or until the topping is golden and the casserole is set. Serve hot.
6. Roasted Brussels Sprouts
If I’m tasked with bringing the side dish, mine has to involve a pan of roasted brussels sprouts. Start with olive oil and sea salt.
Add some minced garlic and a splash of balsamic vinegar, and things start to get fancy. A few turns of a pepper mill and, if I’m lucky, some crumbled bacon, and there’s nothing left to do but eat.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the Brussels sprouts in a large mixing bowl and toss with the minced garlic, salt and pepper, and olive oil.
3. Spread the Brussels sprouts out in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, turning halfway through, until golden and crispy around the edges.
5. Remove from the oven and optionally drizzle with balsamic vinegar before serving.
7. Cornbread
Now I think there is nothing more comforting as a slice of warm cornbread. For my cornbread, I like to add a couple of special ingredients to give it a magical touch.
A teaspoon or two of honey for sweetness, a little jalapeno for mild spiciness. Buttermilk to boast of richness and a knob or two of sharp cheddar.
And when I’m feeling playful, a dusting of smoked paprika. I end up with a carb-laden treat that I can eat with practically everything.
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
1. Heat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until just combined; do not overmix.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean. Cool slightly before serving.
8. Macaroni and Cheese
There’s something so comforting about a bowl of warm macaroni and cheese, isn’t there? In my kitchen, my primary ingredient is usually some version of sharp cheddar cheese for maximum bang for my buck but I also add a little bit of smoked paprika for some depth of flavor.
I think a bit of nutmeg or dry mustard powder adds a touch of complexity to the mix. A cheese blend for that creamy finish is also my jam.
Sometimes I toss in some breadcrumbs on top for texture. In the end, it’s all about balance, and I like to create a bowl of mac and cheese that’s like the embrace of a dear friend.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons butter (for topping)
- 1/2 cup bread crumbs (for topping)
- 1 pinch paprika
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 2.5-quart baking dish.
2. Cook macaroni according to the package directions, then drain and set aside.
3. In a saucepan melt 1/4 cup butter over a medium flame. Add flour to make a roux and cook about a minute until it bubbles. Slowly whisk in milk. Stir until it thickens.
4. Transfer from the heat, stir in cheddar and Parmesan cheeses until melted, season with paprika.
5. Mix the cheese sauce with the cooked macaroni and pour into the prepared baking dish.
6. Melt the remaining 2 tbsp butter and toss with bread crumbs. Sprinkle over the macaroni. Bake 20-25 minutes or until top is golden and bubbly.
9. Glazed Carrots
This is my go-to dish to make for the holidays since the symphony of ingredients makes for a delectable side. I generally start with fresh carrots and cut them to about the same size.
Then a few heaping tablespoons of honey or maple syrup. You just can’t go wrong with butter – better for a nice, glossy finish.
I like to season it with a bit of cinnamon or nutmeg to be on the safe side. Makes for the perfect side dish.
Ingredients
- 1 pound carrots, peeled and cut into uniform sticks
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup water
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. In a large frying pan, add the carrots, butter, brown sugar, salt, pepper and water.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
3. Cover and cook for about 8-10 minutes or until the carrots are tender.
4. Peak and continue cooking, stirring occasionally, until the fluid has decreased to a glaze and coats the carrots, about 5-7 minutes more.
5. Taste and season with more salt and pepper if needed, and sprinkle with chopped fresh parsley if you like before serving.
10. Gravy
A good gravy is a wonderful way to bring a meal together nicely; nothing makes a plate of food sing like a rich, deep brown gravy. My standard is to take a strong base of fresh stock, boost it with garlic and herbs, spice it with a dash of Worcestershire sauce, then add a little black pepper for zing. It’s an utterly satisfying base to any dish, and can make even a basic meal feel that much more special.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups turkey drippings or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon poultry seasoning (optional)
- 1 tablespoon finely chopped fresh parsley (optional)
Instructions
1. In a medium saucepan, melt the butter over medium heat.
2. Then add the flour and simmer for 2-3 minutes, until it is a light golden brown.
3. Whisk in the turkey drippings or chicken broth a little at a time so as not to create lumps, then bring to a boil.
4. Bring to a simmer, then reduce the heat and cook for 5-7 minutes, or until the gravy thickens to your liking.
5. Season with salt, pepper, and poultry seasoning, if using.
6. Stir in fresh parsley just before serving, if desired.
11. Creamed Spinach
I love this as a side dish with just about anything at any time of year, especially around the holidays. It is so rich and creamy, and comforting all in one.
When I make this dish, I incorporate fresh spinach, garlic and fresh nutmeg, and the cream cheese and Parmesan are helpful for making the sauce so smooth and velvety. Sometimes, I’ll throw in a pat or two of butter just to make it even more luscious.
This is a great recipe for something a little heartier and more comforting.
Ingredients
- 1 lb fresh spinach, washed and trimmed
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
1. Bring a large pot of water to boil and blanch the spinach for about 30 seconds or until it wilts, then drain, rinse with cold water and squeeze out the water. Chop the spinach.
2. Melt the butter in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
3. Lower the heat to low and stir in the heavy cream. Let it come up to a gentle simmer, then add the chopped spinach.
4. Add the rest of the grated Parmesan cheese and the ground nutmeg. Cook over moderate heat, stirring occasionally, until the mixture has thickened, 5 to 7 minutes.
5. Season with salt and pepper to taste. Serve hot as a tasty addition to Thanksgiving.
12. Dinner Rolls
When it comes to dinner rolls, all of the ingredients work together to make a masterpiece. When baking dinner rolls, it’s essential to have all-purpose flour and yeast.
However, you can add a pinch or a quarter of a cup of sugar to add some sweetness. You can also add butter and milk for flavor to make it a bit richer and tender.
To make the dinner rolls more delicious, add an egg to it and top it off with a pinch of salt. You can create a slight variation in consistencies but always make sure to have all of these ingredients.
Every time I bake dinner rolls, I always play with the ingredients a tad.
Ingredients
2 1/4 teaspoons active dry yeast
1 cup warm milk (110°F/45°C)
1/4 cup granulated sugar
3 tablespoons unsalted butter, melted
1 large egg
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
Additional melted butter for brushing
Instructions
1. Dissolve the yeast in warm milk in a large bowl, then let it sit for 5 minutes until frothy.
2. Stir in the sugar, melted butter, egg and salt, then gradually add flour until you have a soft dough.
3. Turn the dough out on to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
4. Put the dough in an oiled bowl, cover with a damp towel, and proof in a warm place about 1½ to 2 hours, or until doubled in size.
5. Punch down the dough and divide it into 12 pieces. Form each piece into a ball and place them into a greased 9×13-inch baking dish.
6. Cover the dish with a towel and let the rolls continue to rise for another 30 minutes. Oven preheating time: Preheat the oven to 375°F (190°C).
7. Bake rolls for 15-20 minutes, until golden brown. Brush butter on top as soon as they come out of the oven.
13. Waldorf Salad
My recipe will always be the most colorful salad you have ever seen, rich in flavor, as I can never resist adding crisp apples, crunchy celery, and sweet grapes. Some walnuts and a light dressing, and there you have it.
Simple, but oh…sometimes a bit of lemon juice to add that extra fresh twist… What can I say? Charm never gets old, therefore this splendid creation is always my go-to source for the dinner table.
Ingredients
- 2 cups diced apples (such as Granny Smith or Red Delicious)
- 1 cup seedless red grapes, halved
- 1 cup diced celery
- 1 cup walnut halves, lightly toasted
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley (optional)
- Butter lettuce leaves, for serving
Instructions
1. In a large bowl, combine the diced apples, grapes, celery, and toasted walnuts.
2. Meanwhile, whisk together the mayonnaise, Greek yoghurt, lemon juice, honey, salt, and pepper until smooth and set aside.
3. Pour the dressing over the apple mixture and toss to coat evenly.
4. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
5. If desired, fold in chopped fresh parsley for additional color and flavor.
6. Butter lettuce leaves are a lovely way to serve up the Waldorf, if you want to go fancy.
