14 Thanksgiving Sides To Compliment Turkey
Thanksgiving dinner is incomplete without a spread of sides that enhance the centerpiece turkey. These classic and modern dishes bring variety, flavor, and color to the table, ensuring every guest finds something to love. Here are 14 essential sides that will make your Thanksgiving feast memorable.
Classic Mashed Potatoes
Creamy mashed potatoes are a Thanksgiving staple that pairs perfectly with turkey and gravy. The key to exceptional mashed potatoes is using the right potato variety and plenty of butter and cream.
Ingredients: 3 pounds Yukon Gold potatoes, peeled and quartered; 1 cup heavy cream; ½ cup unsalted butter; salt and pepper to taste.
Instructions: Boil potatoes in salted water until tender, about 20 minutes. Drain and return to pot. Heat cream and butter together until butter melts. Mash potatoes, gradually adding the cream mixture. Season with salt and pepper. Whip until smooth and fluffy.
Green Bean Casserole
This retro favorite has made a comeback at modern Thanksgiving tables. The combination of tender green beans, creamy mushroom sauce, and crispy fried onions creates textural harmony.
Ingredients: 2 pounds fresh green beans, trimmed; 1 can cream of mushroom soup; 1 cup milk; 1½ cups French fried onions; salt and pepper to taste.
Instructions: Preheat oven to 350°F. Blanch green beans in boiling water for 5 minutes, then drain. Mix soup and milk in a bowl. Combine green beans with soup mixture and half the fried onions. Pour into a baking dish, season with salt and pepper. Bake for 25 minutes. Top with remaining onions and bake 5 more minutes until golden.
Cornbread Stuffing
Cornbread stuffing offers a Southern twist on traditional stuffing, with a slightly sweet flavor and crumbly texture that absorbs savory flavors beautifully.
Ingredients: 6 cups crumbled cornbread; 2 cups chicken broth; 1 onion, diced; 3 celery stalks, diced; ½ cup butter; 2 eggs; 2 teaspoons sage; salt and pepper to taste.
Instructions: Preheat oven to 375°F. Sauté onion and celery in butter until soft. In a large bowl, combine cornbread, sautéed vegetables, sage, salt, and pepper. Beat eggs with broth and pour over cornbread mixture. Mix until moistened. Transfer to a greased baking dish and bake for 35-40 minutes until golden on top.
Cranberry Sauce
Homemade cranberry sauce is infinitely better than canned versions. The tart-sweet balance cuts through the richness of turkey and gravy.
Ingredients: 12 ounces fresh cranberries; 1 cup sugar; 1 cup water; 1 orange, zested; ¼ teaspoon cinnamon.
Instructions: Combine all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 10-15 minutes until cranberries burst and sauce thickens. Remove from heat and let cool. The sauce will thicken further as it cools. Refrigerate until serving.
Sweet Potato Casserole
This Southern classic balances sweet and savory, topped with either marshmallows or a pecan streusel. It is as much dessert as it is side dish.
Ingredients: 4 pounds sweet potatoes; ½ cup butter; ½ cup brown sugar; 2 eggs; 1 teaspoon vanilla; ½ teaspoon cinnamon. Topping: 3 cups mini marshmallows or 1 cup chopped pecans mixed with ½ cup brown sugar and ¼ cup flour.
Instructions: Preheat oven to 350°F. Boil sweet potatoes until tender, about 25 minutes. Peel and mash. Mix in butter, brown sugar, eggs, vanilla, and cinnamon. Spread in a greased baking dish. Top with marshmallows or pecan mixture. Bake for 25-30 minutes until topping is golden.
Roasted Brussels Sprouts
Roasting transforms Brussels sprouts into caramelized, crispy bites that convert even skeptics. A drizzle of balsamic vinegar adds depth.
Ingredients: 2 pounds Brussels sprouts, halved; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; salt and pepper to taste; ¼ cup grated Parmesan cheese.
Instructions: Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet cut side down. Roast for 25-30 minutes until crispy and browned. Drizzle with balsamic vinegar and sprinkle with Parmesan before serving.
Candied Yams
Candied yams are glazed with butter, brown sugar, and warm spices, creating a side dish that tastes like dessert but belongs on the dinner table.
Ingredients: 3 pounds yams, peeled and sliced; ½ cup butter; 1 cup brown sugar; ½ cup orange juice; 1 teaspoon cinnamon; ¼ teaspoon nutmeg.
Instructions: Preheat oven to 375°F. Layer yam slices in a greased baking dish. In a saucepan, melt butter with brown sugar, orange juice, cinnamon, and nutmeg. Pour mixture over yams. Cover with foil and bake for 40 minutes. Uncover and bake 20 more minutes, basting occasionally, until yams are tender and glazed.
Creamed Spinach
Rich and velvety, creamed spinach adds elegance and a pop of green to the Thanksgiving spread. The cream sauce should be thick enough to coat the spinach without being heavy.
Ingredients: 2 pounds fresh spinach; 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; ¼ cup grated Parmesan; ¼ teaspoon nutmeg; salt and pepper to taste.
Instructions: Wilt spinach in a large pot with a little water. Drain and squeeze out excess moisture. Chop roughly. In a pan, melt butter and sauté garlic until fragrant. Add cream and simmer until slightly thickened. Stir in spinach, Parmesan, nutmeg, salt, and pepper. Cook for 3-5 minutes until heated through and creamy.
Dinner Rolls
Soft, buttery dinner rolls are essential for sopping up gravy and making leftover turkey sandwiches. Homemade rolls elevate the entire meal.
Ingredients: 4 cups all-purpose flour; ¼ cup sugar; 1 package active dry yeast; 1 cup warm milk; ¼ cup melted butter; 1 egg; 1 teaspoon salt.
Instructions: Dissolve yeast in warm milk with a pinch of sugar. Let sit 5 minutes until foamy. Mix flour, sugar, and salt in a bowl. Add yeast mixture, melted butter, and egg. Knead until smooth, about 8 minutes. Let rise 1 hour until doubled. Punch down and shape into rolls. Place in a greased pan and let rise 30 minutes. Bake at 375°F for 18-20 minutes until golden. Brush with butter.
Glazed Carrots
Glazed carrots bring color and a hint of sweetness to the table. The glaze should coat the carrots without overwhelming their natural flavor.
Ingredients: 2 pounds carrots, peeled and cut into sticks; 3 tablespoons butter; 3 tablespoons honey; 1 tablespoon brown sugar; ½ teaspoon thyme; salt and pepper to taste.
Instructions: Steam or boil carrots until just tender, about 8-10 minutes. Drain. In a large skillet, melt butter with honey, brown sugar, and thyme. Add carrots and toss to coat. Cook over medium heat for 5-7 minutes, stirring occasionally, until carrots are glazed and slightly caramelized. Season with salt and pepper.
Mac and Cheese
Creamy macaroni and cheese is a crowd-pleaser that appeals to both children and adults. A crispy breadcrumb topping adds textural contrast.
Ingredients: 1 pound elbow macaroni; 4 tablespoons butter; ¼ cup flour; 3 cups milk; 3 cups shredded cheddar cheese; 1 cup shredded Gruyere; salt and pepper to taste. Topping: 1 cup breadcrumbs mixed with 2 tablespoons melted butter.
Instructions: Preheat oven to 350°F. Cook macaroni according to package directions. In a large pot, melt butter and whisk in flour. Cook 1 minute. Gradually add milk, whisking constantly until thickened. Remove from heat and stir in cheeses until melted. Season with salt and pepper. Mix in cooked macaroni. Transfer to a baking dish, top with buttered breadcrumbs, and bake 25-30 minutes until bubbly and golden.
Roasted Root Vegetables
A medley of roasted root vegetables offers earthy flavors and rustic appeal. The variety of colors and shapes makes for an attractive presentation.
Ingredients: 2 pounds mixed root vegetables (parsnips, turnips, beets, carrots), peeled and cut into chunks; 3 tablespoons olive oil; 2 tablespoons maple syrup; 2 teaspoons fresh rosemary, chopped; salt and pepper to taste.
Instructions: Preheat oven to 425°F. Toss vegetables with olive oil, maple syrup, rosemary, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.
Creamed Corn
Creamed corn is comfort food at its finest. Fresh corn kernels suspended in a sweet cream sauce make this side both simple and satisfying.
Ingredients: 6 cups fresh or frozen corn kernels; 1 cup heavy cream; 2 tablespoons butter; 2 tablespoons sugar; ¼ teaspoon paprika; salt and pepper to taste.
Instructions: In a large skillet, melt butter over medium heat. Add corn and sauté for 5 minutes. Add cream, sugar, paprika, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until cream thickens and coats the corn. For extra creaminess, blend half the corn mixture and stir back into the pan.
Sautéed Mushrooms
Earthy sautéed mushrooms provide an umami boost to the Thanksgiving table. They pair especially well with turkey and can be served alongside or over mashed potatoes.
Ingredients: 2 pounds mixed mushrooms (cremini, shiitake, oyster), sliced; 4 tablespoons butter; 3 cloves garlic, minced; ¼ cup white wine; 2 tablespoons fresh parsley, chopped; salt and pepper to taste.
Instructions: Heat butter in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 3-4 minutes until they begin to brown. Stir and continue cooking until mushrooms release their moisture and it evaporates, about 8 minutes. Add garlic and cook 1 minute. Add wine and cook until evaporated. Season with salt, pepper, and parsley.
These 14 sides cover the traditional bases while offering opportunities to experiment with flavors and techniques. Whether you stick to the classics or venture into new territory, these dishes will ensure your Thanksgiving table is abundant and satisfying.
