15 Thanksgiving Recipes Side Dishes

Ask ten people what they love most about Thanksgiving and at least seven of them will skip right past the turkey. They’ll talk about the stuffing with the crispy edges. The mashed potatoes with a pool of butter. The cranberry sauce from a family recipe that nobody has ever written down.

It makes sense. The turkey is the centerpiece, but the side dishes are where the table gets its personality. They’re also where the host’s stress lives. Too many dishes need the oven at the same time. Too many things need last-minute attention. And somewhere around 2 p.m., you realize the potatoes are still raw and the rolls haven’t risen.

This guide is meant to calm all of that. You’ll find fifteen reliable side dishes, each with a short recipe you can cook straight from the page, plus a make-ahead plan and oven schedule so everything lands on the table warm. There are old favorites, a few vegetables that actually get eaten and one fresh salad for balance. Pick six or seven, and you have a full Thanksgiving spread.

• Save

Why You’ll Love These Recipes

• They fit real kitchens. Most use everyday ingredients and standard pans.
• Many can be made ahead. That frees up the big day.
• They balance each other. Creamy, crisp, sweet, tangy and fresh are all covered.
• Easy to adjust. Swap ingredients to fit vegetarian, gluten-free or dairy-free needs.
• Scalable. Double or halve most of them depending on your guest list.
• Good leftovers. Several taste even better the next day.

How Many Side Dishes Do You Actually Need?

It’s easy to overdo it. Here’s a practical guide.

A good balance: aim for two starches (potatoes and stuffing, for example), two or three vegetables, one sweet side, one tangy side (cranberry or a salad) and bread.

How to Plan and Make Thanksgiving Side Dishes

This is the step-by-step method that keeps things calm. Follow it and every dish gets the attention it needs.

Step 1: Choose your menu early. Pick your sides a week or two ahead and write them down. Think about colors and textures, so the plate isn’t all beige.

Step 2: Check your oven and stove space. List which dishes need the oven, the stovetop or no heat at all. A cold salad and a slow-cooker dish help free up space.

Step 3: Shop in two trips. Buy non-perishables (flour, broth, canned goods, spices) early and fresh produce 2 to 3 days before.

Step 4: Prep the make-ahead dishes. Cranberry sauce, gravy, dinner rolls (up to the shaping stage), casseroles and dressings can all be assembled in advance.

Step 5: Do your chopping the day before. Peel, cut and store vegetables in water or sealed containers. It saves a surprising amount of time.

Step 6: Build a timeline for the day. Work backwards from your serving time. List when each dish goes into the oven and when it comes out.

Step 7: Rest the turkey and use that time. The turkey needs 20 to 30 minutes to rest, which is when your sides can use the oven for their final bake.

Step 8: Reheat and finish. Warm make-ahead dishes covered with foil, and add the toppings (cheese, fried onions, herbs) at the end.

Step 9: Serve warm. Use warming trays, slow cookers on low or oven-safe dishes in a low oven (about 200°F / 95°C) to keep things hot.

Equipment You’ll Need

• A 9×13-inch baking dish (two if you can)
• A 9×9-inch baking dish
• A large rimmed baking sheet
• A large pot and a medium saucepan
• A large skillet
• A potato masher or ricer
• A whisk and a wooden spoon
• A box grater
• Aluminum foil
• A slow cooker (optional, for holding dishes warm)
• An instant-read thermometer
• Serving spoons for every dish

The 15 Side Dishes

1. Creamy Mashed Potatoes

• Save

The one nobody forgives you for skipping. These are fluffy, buttery and made with just a few ingredients.

Prep: 15 min | Cook: 20 min | Serves: 8

Ingredients

• 3 lb (1.4 kg) Yukon Gold potatoes, peeled and cut into chunks
• ½ cup (113 g) unsalted butter
• ¾ cup (180 ml) warm whole milk or half-and-half
• 1 teaspoon salt, plus more for the water
• ¼ teaspoon black pepper
• Chopped chives for serving

Method

1. Put the potatoes in a large pot, cover with cold water by 1 inch and add a good pinch of salt.
2. Bring to a boil, then simmer for 15 to 20 minutes, until a knife slides through easily.
3. Drain well and return the potatoes to the hot pot for 1 minute to steam off extra moisture.
4. Mash or rice the potatoes, then stir in the butter until melted.
5. Gradually add the warm milk until you reach the texture you like. Season with salt and pepper.
6. Top with chives and a little extra butter.

Tip: Warm milk blends in more smoothly and keeps the potatoes hot. Avoid overworking them, which can turn them gluey.

2. Classic Sage Sausage Stuffing

• Save

Crispy on top, soft and savory underneath. It’s the dish many people wait all year for.

Prep: 25 min | Bake: 45 min | Serves: 10

Ingredients

• 12 cups (about 1 lb / 450 g) day-old or lightly toasted bread cubes
• 1 lb (450 g) breakfast sausage
• ½ cup (113 g) unsalted butter
• 1 large onion, diced
• 3 celery ribs, diced
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh sage (or 2 teaspoons dried)
• 1 tablespoon fresh thyme leaves
• 2 to 2½ cups chicken or turkey broth
• 2 large eggs, beaten
• ½ teaspoon salt and ½ teaspoon black pepper

Method

1. Heat the oven to 375°F (190°C) and grease a 9×13-inch dish. Spread the bread cubes on baking sheets and dry them in the oven for 10 to 15 minutes if they aren’t already stale.
2. Brown the sausage in a large skillet, breaking it up, until cooked through. Move it to a large bowl.
3. In the same skillet, melt the butter and cook the onion and celery for 6 to 8 minutes until soft. Add the garlic, sage and thyme and cook for 1 minute.
4. Add the vegetables to the bowl with the sausage and bread cubes.
5. Whisk the broth and eggs together and pour over the mixture. Toss gently, adding a little more broth if it looks dry.
6. Spread into the dish. Cover with foil and bake for 25 minutes, then uncover and bake 20 minutes more, until golden and crisp on top.

Tip: For a vegetarian version, skip the sausage, use vegetable broth and add sautéed mushrooms.

3. Homemade Green Bean Casserole

• Save

The retro favorite, made from scratch. The creamy mushroom sauce is easy and tastes better than canned.

Prep: 25 min | Bake: 25 min | Serves: 8

Ingredients

• 1½ lb (680 g) fresh green beans, trimmed and cut into 2-inch pieces
• 8 oz (225 g) cremini mushrooms, sliced
• 3 tablespoons butter
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• ¾ cup heavy cream or milk
• ½ teaspoon salt and ¼ teaspoon pepper
• 1½ cups crispy fried onions, divided

Method

1. Heat the oven to 350°F (175°C). Boil the green beans in salted water for 4 minutes, then drain and cool in ice water.
2. Melt the butter in a large skillet and cook the mushrooms until golden, about 8 minutes. Add the garlic and cook 1 minute.
3. Stir in the flour for 1 minute, then slowly whisk in the broth and cream. Simmer until thickened, about 4 minutes. Season.
4. Fold in the green beans and half the fried onions.
5. Pour into a 9×13-inch or 2-quart dish, top with the remaining onions and bake for 20 to 25 minutes, until bubbly.

Tip: Blanching the green beans first keeps them bright green and tender.

4. Fresh Cranberry Sauce

• Save

Tart, sweet and ready in about 15 minutes. It makes a store-bought can look sad.

Prep: 5 min | Cook: 12 min | Serves: 8

Ingredients

• 12 oz (340 g) fresh or frozen cranberries
• 1 cup (200 g) granulated sugar
• ¾ cup (180 ml) water or orange juice
• 1 teaspoon orange zest
• Pinch of salt

Method

1. Combine all ingredients in a saucepan over medium heat.
2. Bring to a simmer, stirring, until the sugar dissolves.
3. Cook for 10 to 12 minutes, until most berries have burst and the sauce looks glossy.
4. Cool completely. The sauce thickens as it chills.

Tip: Make it up to 5 days ahead. It tastes better after a day in the fridge.

5. Sweet Potato Casserole With Pecan Streusel

• Save

Sweet, creamy and crunchy in all the right places. It sits somewhere between side dish and dessert.

Prep: 25 min | Bake: 30 min | Serves: 8

Ingredients

• 3 lb (1.4 kg) sweet potatoes
• ¼ cup (56 g) butter, melted
• ¼ cup (50 g) brown sugar
• ¼ cup milk
• 2 eggs
• 1 teaspoon vanilla
• ½ teaspoon cinnamon, ¼ teaspoon salt

Streusel

• ½ cup (100 g) brown sugar
• ⅓ cup (42 g) all-purpose flour
• 3 tablespoons cold butter, cubed
• ½ cup chopped pecans

Method

1. Heat the oven to 400°F (200°C). Prick the sweet potatoes and roast for 45 to 60 minutes, until very soft. Cool slightly, peel and mash.
2. Reduce the oven to 350°F (175°C).
3. Mix the mashed sweet potatoes with the butter, sugar, milk, eggs, vanilla, cinnamon and salt until smooth. Spread in a greased 9×13-inch dish.
4. For the streusel, mix the sugar and flour, rub in the cold butter until crumbly and stir in the pecans. Sprinkle over the top.
5. Bake for 30 minutes, until set and golden.

Tip: Roasting rather than boiling the potatoes gives a deeper flavor and less water.

6. Maple Roasted Brussels Sprouts

• Save

Crisp-edged, sweet and a little tangy. These are the Brussels sprouts that convert skeptics.

Prep: 10 min | Roast: 25 min | Serves: 8

Ingredients

• 2 lb (900 g) Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• ½ teaspoon salt, ¼ teaspoon pepper
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• Optional: 4 strips cooked, crumbled bacon or ½ cup toasted pecans

Method

1. Heat the oven to 425°F (220°C). Toss the sprouts with the oil, salt and pepper.
2. Spread cut side down on a large baking sheet and roast for 20 to 25 minutes, until browned and tender.
3. Toss with the maple syrup and balsamic and roast 3 minutes more.
4. Top with bacon or pecans, if using.

Tip: Don’t crowd the pan. Use two sheets if needed, so the sprouts roast instead of steam.

7. Honey Glazed Carrots

• Save

Simple, sweet and pretty. They add a bright pop of color to the table.

Prep: 10 min | Roast: 30 min | Serves: 8

Ingredients

• 2 lb (900 g) carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 2 tablespoons butter, melted
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt

Method

1. Heat the oven to 425°F (220°C).
2. Toss the carrots with the oil and salt and roast on a baking sheet for 20 minutes.
3. Mix the butter and honey and drizzle over the carrots. Roast 8 to 10 minutes more, until tender and glazed.
4. Sprinkle with thyme and serve.

Tip: Cut the carrots to a similar thickness so they finish cooking at the same time.

8. Creamy Baked Mac and Cheese

• Save

Smooth, sharp and gooey. It tends to disappear before anything else on the table.

Prep: 20 min | Bake: 25 min | Serves: 10

Ingredients

• 1 lb (450 g) elbow macaroni
• 4 tablespoons butter
• ¼ cup (31 g) all-purpose flour
• 3½ cups whole milk, warmed
• 4 cups (about 1 lb) freshly shredded sharp cheddar, divided
• 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon mustard powder
• ¾ cup panko breadcrumbs tossed with 2 tablespoons melted butter

Method

1. Heat the oven to 350°F (175°C). Boil the macaroni 2 minutes less than directed and drain.
2. Melt the butter in a pot, whisk in the flour for 1 minute, then slowly whisk in the milk. Simmer until thickened, about 5 minutes.
3. Off the heat, stir in 3 cups of the cheese, the salt, pepper and mustard powder until smooth.
4. Fold in the pasta, pour into a greased 9×13-inch dish and top with the remaining cheese and breadcrumbs.
5. Bake for 20 to 25 minutes, until bubbling and golden.

Tip: Grate your own cheese. Pre-shredded cheese often melts less smoothly.

9. Creamed Spinach

• Save

Rich, velvety and a little steakhouse-fancy. A nice green dish that feels indulgent.

Prep: 10 min | Cook: 15 min | Serves: 6

Ingredients

• 2 lb (900 g) fresh spinach, or 20 oz (570 g) frozen chopped spinach, thawed and squeezed dry
• 3 tablespoons butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 tablespoons flour
• 1 cup milk
• 4 oz (115 g) cream cheese
• ½ cup grated Parmesan
• Pinch of nutmeg, salt and pepper

Method

1. If using fresh spinach, wilt it in a large pot, drain and squeeze out the water.
2. Melt the butter in a skillet and cook the shallot for 2 minutes. Add the garlic for 1 minute.
3. Whisk in the flour, then the milk, and simmer until thick, about 3 minutes.
4. Stir in the cream cheese and Parmesan until smooth, then fold in the spinach, nutmeg, salt and pepper. Cook 2 minutes.

Tip: Squeeze the spinach really dry. It’s the difference between creamy and watery.

10. Easy Homemade Dinner Rolls

• Save

Soft, fluffy and made with simple ingredients. The smell alone is worth the effort.

Prep: 25 min (plus 1½ hours rising) | Bake: 16 min | Makes: 12 rolls

Ingredients

• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• 2¼ teaspoons (1 packet) instant yeast
• ¼ cup (50 g) sugar
• ¼ cup (56 g) butter, melted, plus more for brushing
• 1 egg
• 1 teaspoon salt
• 3 to 3½ cups (375 to 440 g) all-purpose flour

Method

1. Mix the milk, yeast and sugar in a large bowl and let it sit for 5 minutes until foamy.
2. Stir in the butter, egg and salt. Add 3 cups of flour and mix until a soft dough forms, adding more flour if sticky.
3. Knead for 6 to 8 minutes until smooth. Place in a greased bowl, cover and let rise for 1 hour, until doubled.
4. Divide into 12 pieces, shape into balls and place in a greased 9×13-inch pan. Cover and rise for 30 to 45 minutes.
5. Bake at 375°F (190°C) for 15 to 18 minutes, until golden. Brush with butter.

Tip: Shape the rolls the night before, cover them and chill. Let them come to room temperature, then bake.

11. Cheesy Corn Casserole

• Save

Somewhere between pudding and cornbread. Sweet, tender and a favorite at potlucks.

Prep: 10 min | Bake: 45 min | Serves: 8

Ingredients

• 1 box (8.5 oz / 240 g) corn muffin mix
• 1 can (15 oz) cream-style corn
• 1 can (15 oz) whole kernel corn, drained
• ½ cup (113 g) butter, melted
• 1 cup sour cream
• 2 eggs
• 1 cup shredded cheddar (optional)

Method

1. Heat the oven to 350°F (175°C) and grease a 9×9-inch or 2-quart dish.
2. Mix everything together until just combined and pour into the dish.
3. Bake for 40 to 45 minutes, until the center is set and the top is golden.

Tip: Let it rest for 10 minutes before serving. It sets up as it cools.

12. Roasted Butternut Squash With Sage

• Save

Sweet, nutty and easy. A good choice for guests who want something lighter.

Prep: 15 min | Roast: 35 min | Serves: 6

Ingredients

• 1 large butternut squash (about 3 lb / 1.4 kg), peeled, seeded and cubed
• 3 tablespoons olive oil
• ½ teaspoon salt, ¼ teaspoon pepper
• 12 fresh sage leaves
• 1 tablespoon maple syrup (optional)

Method

1. Heat the oven to 425°F (220°C).
2. Toss the squash with the oil, salt and pepper on a large baking sheet.
3. Roast for 25 minutes, then add the sage leaves and roast 8 to 10 minutes more, until caramelized.
4. Drizzle with maple syrup, if using.

Tip: Buy pre-cut squash if you’re short on time. It’s worth it.

13. Cheesy Scalloped Potatoes

• Save

Thin potato slices baked in cream and cheese until tender. It’s a slightly fancier alternative to mashed.

Prep: 25 min | Bake: 65 min | Serves: 8

Ingredients

• 3 lb (1.4 kg) Yukon Gold potatoes, sliced about ⅛ inch thick
• 1½ cups heavy cream
• 1 cup whole milk
• 3 garlic cloves, minced
• 1 teaspoon salt, ½ teaspoon pepper
• 1 tablespoon fresh thyme
• 1½ cups shredded Gruyère or white cheddar

Method

1. Heat the oven to 375°F (190°C) and grease a 9×13-inch dish.
2. Warm the cream, milk, garlic, salt, pepper and thyme in a saucepan until steaming.
3. Layer a third of the potatoes in the dish, pour over a third of the cream mixture and sprinkle with a third of the cheese. Repeat twice.
4. Cover with foil and bake 45 minutes. Uncover and bake 15 to 20 minutes more, until tender and golden.
5. Rest for 10 minutes before serving.

Tip: A mandoline makes even slices quickly, but a sharp knife works too.

14. Autumn Apple and Pecan Salad

• Save

A bright, crunchy break from all the rich dishes. It cuts through the heaviness on the plate.

Prep: 15 min | Serves: 8

Ingredients

• 8 cups mixed greens or baby kale
• 2 crisp apples, thinly sliced
• ½ cup dried cranberries
• ½ cup toasted pecans
• ½ cup shaved Parmesan

Maple vinaigrette

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper

Method

1. Whisk the vinaigrette ingredients together in a small bowl or jar.
2. Combine the greens, apples, cranberries, pecans and Parmesan in a large bowl.
3. Toss with the dressing just before serving.

Tip: Toss the sliced apples with a little lemon juice to keep them from browning.

15. Make-Ahead Turkey Gravy

• Save

Every plate needs gravy. This version doesn’t need pan drippings, so you can make it days ahead and stay calm.

Prep: 5 min | Cook: 20 min | Makes: about 4 cups

Ingredients

• ¼ cup (56 g) butter
• ¼ cup (31 g) all-purpose flour
• 4 cups (950 ml) turkey or chicken broth, warmed
• 1 teaspoon dried thyme or poultry seasoning
• 1 teaspoon Worcestershire sauce (optional)
• Salt and pepper to taste
• Pan drippings (optional), added on the day

Method

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, until lightly golden.
2. Slowly whisk in the warm broth until smooth.
3. Add the thyme and Worcestershire sauce. Simmer for 10 to 12 minutes, until thickened.
4. Season to taste. On the day, whisk in some turkey drippings for extra flavor.

Tip: Warming the broth first helps prevent lumps. If lumps form, strain the gravy.

Quick Comparison of All 15 Side Dishes

Which Side Dishes Should You Choose?

A Thanksgiving Day Oven Schedule

Oven space is the biggest hurdle. Here’s a sample plan for a 4 p.m. dinner, and you can shift the times to suit yours.

Adjust for your oven. If you only have one, favor dishes that can be baked ahead and reheated, or those that can sit on the stovetop or in a slow cooker.

Make-Ahead Guide

Nutrition Overview

These numbers are rough estimates per serving and vary depending on ingredients and portion size, so treat them as a guide rather than a label.

Easy ways to lighten the table:

Allergen and dietary notes: many of these dishes contain wheat, milk, eggs, nuts or pork. Label dishes, keep serving spoons separate and check packaged ingredients for allergens.

Dietary Swaps

Pro Tips for Better Side Dishes

• Salt the potato water. It seasons them from the inside out.
• Dry your bread for stuffing. Stale or toasted bread soaks up broth without turning mushy.
• Roast at high heat. Vegetables caramelize at 425°F (220°C) and taste far better.
• Don’t crowd the pan. Space helps browning.
• Use fresh herbs when you can. Sage, thyme and rosemary smell like the season.
• Taste everything. Season again right before serving.
• Warm your serving dishes. They keep food hotter longer.
• Use a slow cooker as a warming station. It’s great for mashed potatoes and gravy.
• Cook casseroles on a sheet pan. It catches drips and keeps the oven clean.
• Let casseroles rest 10 minutes. They scoop better.
• Write the timeline down. It’s the best stress reducer.
• Ask for help. Guests who offer to bring a dish are doing you a favor.

Recipe Variations

• Herbed mashed potatoes. Stir in roasted garlic, rosemary or chives.
• Cornbread stuffing. Replace half the bread with crumbled cornbread.
• Apple sausage stuffing. Add diced apples and a splash of cider.
• Bacon green beans. Skip the casserole and sauté beans with bacon and shallots.
• Orange cranberry sauce. Add a splash of orange liqueur or extra zest.
• Marshmallow sweet potatoes. Skip the streusel and top with mini marshmallows for the last 10 minutes.
• Parmesan roasted carrots. Toss with Parmesan and breadcrumbs for a savory twist.
• Spicy mac and cheese. Add jalapeños or pepper jack cheese.
• Garlic herb rolls. Brush with garlic butter and herbs.
• Pumpkin squash soup. Blend the roasted butternut squash with broth for a first course.

Troubleshooting: Fixing Common Problems

Food Safety Basics

Quick Facts About Thanksgiving Side Dishes

How to Store and Reheat Leftovers

Fridge. Store each dish in its own airtight container for up to 3 to 4 days.

Freezer. Stuffing, rolls, gravy, mac and cheese and sweet potato casserole freeze well for up to 2 to 3 months. Freeze in portions and thaw overnight in the fridge.

Reheating casseroles. Cover with foil and warm at 350°F (175°C) until hot in the center, about 20 to 30 minutes.

Reheating mashed potatoes. Warm gently on the stovetop or in a slow cooker with a splash of milk.

Reheating vegetables. Warm in a hot oven so they crisp, rather than the microwave.

Don’t freeze: the salad or dishes with fresh greens, and roasted Brussels sprouts, which lose their crispness.

FAQs

Final Thoughts

A good Thanksgiving table isn’t about having the most dishes. It’s about having the right balance, a soft potato here, something crunchy there, a bright cranberry spoonful to cut through the richness. Choose a handful of sides you’re genuinely excited about, prep what you can ahead of time and give yourself permission to let the rest be imperfect. Nobody ever remembers the lumpy gravy. They remember being together.

If you try any of these, I’d love to hear which dish became a keeper. Leave a comment below and share your favorite side dish.

You may also like these recipes

• Chicken Pot Pie Casserole
• 10 Casserole Recipes for Dinner
• Red Beans And Rice Recipe
• Apple Cinnamon Overnight Oats