If you ask me, it’s never too early to start thinking about Thanksgiving sides. Why? It’s simple: They are they very best and most delicious part of Thanksgiving dinner. It doesn’t matter whether you’re serving turkey, ham, or something entirely different, the side dishes are the true stars of the table.
We’re sharing 65 of our favorite Thanksgiving sides all in one place, and there’s something for every eater. You’ll find classics like buttery mashed potatoes and green bean casserole, family-friendly casseroles, crisp salads and slaws for those who crave something fresh on the table, basic roasted vegetables that get a holiday-worthy twist, and so much more.
Potatoes
It is impossible to think of Thanksgiving dinner without thinking about potatoes. There are so many ways to turn these humble spuds into an irresistible side dish. If mashed potatoes are your go-to, take your pick between mixing them up with butter, cream cheese, or sour cream. Jazz up roasted spuds with extra butter, herbs, or a shower of Parm.
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C868彩票:Classic Mashed PotatoesConsider this your guide (complete with recommendations for potato type, dairy additions, and mashing methods) for making classic, tried and true, creamy mashed potatoes.
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C868彩票:Dauphinoise PotatoesIf you're craving mashed potatoes, yet want a Thanksgiving side that feels kinda fancy and indulgent, this is the dish for you.
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Sour Cream Balsamic Sweet PotatoesWith brown sugar, balsamic, and sweet potatoes, it certainly errs on the sweeter side, but the tang of balsamic and sour cream give it a rich balance.
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Garlicky Parmesan Sweet PotatoesThick chunks of sweet potato are roasted, then dusted with a snowy layer of nutty Parmesan cheese that crisps up under the broiler.
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C868彩票:Chantilly PotatoesFrench-style Chantilly potatoes are the ultimate fast and fancy side dish. The addition of whipped cream makes them extra light and fluffy.
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Garlic Butter Smashed PotatoesThese mouthwatering smashed potatoes are tossed in a garlic butter mixture and baked until golden and crispy.
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Stuffing and Dressing
The same goes for stuffing and dressing! Whether you make it with day-old sourdough, cornbread, or store-bought croutons, or you load it with fresh herbs or warm spices, stuffing is one of the best sides on the table.
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Classic Sage Stuffing for ThanksgivingLike the boxed stuff, but so much better. This step-by-step recipe shows you exactly how to get the taste you crave on Thanksgiving and beyond.
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Southern-Style Cornbread DressingIt has all the usual aromatics, but this classic swaps the country-style bread for cornbread. If you’re tight on time, start with the store-bought stuff; otherwise, if you’re feeling inspired, it’s worth making your own.
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C868彩票:The Best Easy StuffingThanks to some smart supermarket shortcuts, all you'll need is 5 ingredients to pull of this easy stuffing.
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C868彩票:Wild Mushroom StuffingThis stuffing is packed with in-season wild mushrooms and an earthy blend of herbs, and is so cozy and comforting it will warm you right up.
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Gluten-Free Cornbread and Mushroom StuffingCubes of gluten-free cornbread are mixed with a medley of sautéed mushrooms, toasted pecans, and the usual suspects of onion, celery, and fresh herbs for a hearty stuffing fit for anyone’s table.
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Vegetable Sides
Want to get more veggies on the table? Carrots, Brussels sprouts, green beans, cabbage, and cauliflower are a good place to start.
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C868彩票:Classic Green Bean CasseroleThis casserole has the classic flavor you expect, and leans on smart grocery store shortcuts to rival the classic back-of-the-box recipe.
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Honey-Garlic Butter Roasted CarrotsA mix of nutty brown butter, fragrant garlic, and sweet honey transform basic roasted carrots into a truly spectacular side dish.
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Roasted Brussels Sprouts with ParmesanHalfway through roasting Brussels sprouts how you normally would — high heat and on a preheated baking sheet for optimal caramelization — you’ll shower the pan with a whole cup of Parmesan cheese. Just wait til you taste the results.
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C868彩票:Creamy Mashed CauliflowerMashed cauliflower isn't just a replacement for mashed potatoes — it has plenty of delicious merits all on its own. To keep the prep work to a minimum, start with a couple bags of riced cauliflower.
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C868彩票:Glazed CarrotsWhether you reserve this side dish for Thanksgiving or eat it all year long, glazed carrots are a classic that will never go out of style.
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Roasted Brussels Sprouts with Lemon and GarlicTake your standard roasted Brussels sprouts routine (olive oil, salt, pepper) from good to memorable by adding two ingredients you probably already have around: lemon and garlic.
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Easy 10-Minute Garlic BroccoliniBroccolini is basically broccoli's lazier and arguably tastier cousin. Here's how to transform it into a simple last-minute side.
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Oven-Caramelized Cabbage WedgesCabbage wedges are tossed with olive oil and seasoned simply with salt, then roasted in a hot oven until darkly-caramelized and tender, with extra-crispy edges.
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Casserole Sides
Who can resist a warm, comforting casserole to help round out dinner? The answer is no one! These creamy, cheesy sides are beloved by many, and if you happen to be having dinner elsewhere, these casseroles travel pretty well.
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C868彩票:Jiffy Corn Casserole Thanks to a box of Jiffy corn muffin mix, this corn casserole comes together quickly and makes a nice addition to your Thanksgiving table.
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Broccoli and Cheese Spaghetti Squash Casserole Tender strands of spaghetti squash are tossed with crisp-tender broccoli and enveloped in a fluffy, cheesy custard, giving you all the best parts of the classic side wrapped up into a feel-good, veggie-packed main.
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C868彩票:Brussels Sprout CasseroleThis easy Brussels sprout casserole is loaded with bacon and lots of melted cheese, and comes together in a single skillet.
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Cranberry Sauce
Gets the basics of cranberry sauce down (you only need three ingredients), then experiment with all the fun ways to jazz up this sweet-tart side.
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C868彩票:Slow Cooker Cranberry Sauce This is a classic "dump it and forget it" recipe that will show you how to make the easiest batch of cranberry sauce to feed the whole crowd.
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C868彩票:Fig Cranberry SauceMake this jammy cranberry sauce, and it's all but guaranteed people will be talking about it for years to come.
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Salads and Slaws
Amid a sea of mashed potatoes, stuffing, and green bean casserole, a light and refreshing salad or slaw adds a nice balance to the table.
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C868彩票:Thanksgiving SlawThis colorful, no-wilt slaw is the refreshing dish you need to balance out the roast turkey and rich sides.
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C868彩票:Thanksgiving Lentil SaladThis hearty lentil salad is mixed with butternut squash, red onion, and kale tossed in a roasted garlic vinaigrette.
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C868彩票:Marinated Feta-Beet SaladWhen rock-hard beets are roasted until soft and sweet, then tossed with a vinaigrette to cut through all the sweetness, there’s something amazing that happens.
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Sicilian–Inspired Blood Orange SaladIf you can't find Cara Cara or blood oranges, feel free to substitute whatever oranges are available at the market. The salad will be just as impressive, trust me.
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Bread and Rolls
You can never go wrong with adding more carbs to the table. And homemade bread in any form is always satisfying. Whether you’re tight on time or looking for a project, we’ve got options for every schedule.
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C868彩票:No-Time Bread If you have time, make a slow-rise dough. If you don't have time, don't forgo bread — try no-time bread.
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C868彩票:No-Knead BreadThis loaf is the simplest bread we know how to bake at home and it requires no stand mixer, no starter, no special knowledge, and no kneading.
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C868彩票:Parker House RollsYou'll need some time, but I can tell you from experience that you'll never regret making Parker House rolls.
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C868彩票:Potato Dough RollsThese easy no-knead rolls bake up with toasted craggy, while the insides stay moist and soft.
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C868彩票:1-Hour Dinner RollsWhile these no-knead rolls won't replace tender, yeasty rolls, they are a perfect, foolproof stand-in when you've only got an hour to spare.
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C868彩票:Kelli Foster
C868彩票:Food Editor, Plan & Prep
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, ,
, and . She lives in New York.
