Thanksgiving Side Dishes: 10 Mouthwatering Recipes

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and quartered
• 1 cup whole milk, warmed
• 6 tablespoons unsalted butter
• 2 cloves garlic, minced (optional)
• 1/4 cup sour cream
• Salt and freshly ground black pepper to taste
• Chopped chives for garnish (optional)

Instructions

1. Place potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil. Reduce the heat and simmer until potatoes are fork-tender, about 15-20 minutes.
2. Drain potatoes thoroughly and return to the hot pot. Allow them to dry for 1-2 minutes.
3. Mash potatoes using a potato masher or ricer until smooth.
4. Add warm milk, butter, and garlic (if using). Stir until butter is melted and incorporated.
5. Fold in sour cream and season with salt and pepper to taste.
6. Transfer to a serving bowl, top with additional butter if desired, and garnish with chives.

Ingredients

• 4 pounds sweet potatoes, peeled and cut into chunks
• 1/2 cup maple syrup
• 1/4 cup unsalted butter, melted
• 1/3 cup milk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

For the Pecan Topping:

• 1 cup pecans, chopped
• 1/2 cup brown sugar, packed
• 1/3 cup all-purpose flour
• 1/3 cup unsalted butter, cold and cubed
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. Boil sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain well.
3. In a large bowl, mash the sweet potatoes. Add maple syrup, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
4. Spread the mixture evenly in the prepared baking dish.
5. For the topping, combine pecans, brown sugar, flour, and cinnamon in a bowl. Cut in cold butter until mixture resembles coarse crumbs.
6. Sprinkle topping evenly over the sweet potato mixture.
7. Bake for 30-35 minutes until the topping is golden brown and the casserole is heated through.

Ingredients

• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 pound mushrooms, sliced (cremini or button)
• 4 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1 cup half-and-half
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 1/2 cups crispy fried onions (store-bought or homemade)

Instructions

1. Preheat oven to 375°F.
2. Blanch green beans in boiling salted water for 5 minutes. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until browned, about 5-7 minutes. Add garlic and cook for 1 minute more.
4. Reduce heat to medium, add butter and let it melt. Sprinkle flour over the mushrooms and stir to coat. Cook for 1-2 minutes.
5. Gradually add broth, stirring constantly. Add half-and-half and thyme. Simmer until sauce thickens, about 5-7 minutes.
6. Season with salt and pepper to taste.
7. Combine green beans and mushroom sauce in a 9×13 inch baking dish. Top with 1 cup of the fried onions.
8. Bake for 20 minutes, then top with remaining fried onions and bake for an additional 5 minutes until golden and bubbly.

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over
• 1 cup granulated sugar
• 1/2 cup orange juice (freshly squeezed if possible)
• 1/4 cup water
• Zest of 1 orange
• 1 cinnamon stick
• 2 whole cloves
• 1 star anise (optional)
• Pinch of salt

Instructions

1. Combine all ingredients in a medium saucepan over medium heat.
2. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.
3. Remove from heat and let cool. The sauce will continue to thicken as it cools.
4. Remove the cinnamon stick, cloves, and star anise before serving.
5. Serve at room temperature or chilled.

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 8 ounces bacon, cut into 1/2-inch pieces
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup or honey
• 1/4 cup toasted pecans, roughly chopped (optional)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 425°F.
2. In a large oven-safe skillet or cast iron pan, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
3. Add Brussels sprouts to the pan with the bacon fat, toss to coat. Add olive oil if needed. Season with salt and pepper.
4. Transfer the pan to the oven and roast for 20-25 minutes, stirring halfway through, until Brussels sprouts are tender and caramelized.
5. Return the pan to the stovetop over medium heat. Add garlic and cook for 30 seconds until fragrant.
6. Add balsamic vinegar and maple syrup. Cook, stirring frequently, until the liquid reduces and forms a glaze, about 3-4 minutes.
7. Return the bacon to the pan and toss to combine. Taste and adjust seasoning if needed.
8. Transfer to a serving dish and top with toasted pecans and fresh parsley.

Ingredients

• 1 pound sourdough bread, cut into 1-inch cubes (about 10 cups)
• 8 tablespoons (1 stick) unsalted butter
• 2 cups yellow onion, diced
• 1 1/2 cups celery, diced
• 4 cloves garlic, minced
• 1/4 cup fresh sage, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup fresh parsley, chopped
• 2 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 300°F. Spread bread cubes on a baking sheet and bake for 15-20 minutes until dried out but not browned. Let cool. (Alternatively, leave bread cubes out overnight to dry.)
2. Increase oven temperature to 375°F. Butter a 9×13 inch baking dish.
3. In a large skillet, melt butter over medium heat. Add onions and celery and cook until softened, about 8-10 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Stir in sage, thyme, and rosemary. Cook for another minute.
6. In a large bowl, combine dried bread cubes, vegetable mixture, and parsley.
7. In a separate bowl, whisk together broth, eggs, salt, and pepper. Pour over the bread mixture and toss gently until evenly moistened.
8. Transfer to the prepared baking dish. Cover with foil and bake for 30 minutes.
9. Remove foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.

Ingredients

• 2 large carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 2 medium red beets, peeled and cut into 1-inch cubes
• 1 red onion, cut into 1-inch wedges
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup pepitas or chopped pecans (optional)

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, garlic, thyme, salt, and pepper.
3. Place all vegetables in a large bowl. Pour the maple mixture over the vegetables and toss until evenly coated.
4. Spread vegetables in a single layer on the prepared baking sheet. (If crowded, use two baking sheets to avoid steaming.)
5. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized.
6. If using, sprinkle with pepitas or pecans during the last 5 minutes of roasting.
7. Transfer to a serving dish and garnish with additional fresh thyme if desired.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 cup sharp cheddar cheese, shredded
• 2 jalapeños, seeded and finely diced
• 1/4 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons honey

For Honey Butter (optional):

• 1/2 cup unsalted butter, softened
• 2 tablespoons honey
• Pinch of salt

Instructions

1. Preheat oven to 400°F. Place a 10-inch cast-iron skillet in the oven to heat.
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, eggs, melted butter, and honey.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the cheddar cheese, diced jalapeños, and corn kernels.
6. Carefully remove the hot skillet from the oven and grease with butter or cooking spray.
7. Pour the batter into the hot skillet and spread evenly.
8. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
9. For the honey butter, mix softened butter with honey and salt until smooth.
10. Let cornbread cool slightly before cutting into wedges. Serve warm with honey butter.

Ingredients

• 8 cups mixed greens (such as arugula, spinach, and spring mix)
• 2 cups butternut squash, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 crisp apple (such as Honeycrisp), thinly sliced
• 1/2 cup pomegranate seeds
• 1/3 cup dried cranberries
• 1/2 cup candied pecans or walnuts
• 4 ounces goat cheese, crumbled
• 1/4 cup red onion, thinly sliced

For the Maple Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread in a single layer on the prepared baking sheet.
3. Roast for 20-25 minutes until tender and lightly caramelized, stirring halfway through. Let cool.
4. For the vinaigrette, whisk together all dressing ingredients in a small bowl or shake in a jar with a tight-fitting lid.
5. In a large salad bowl, combine mixed greens, cooled butternut squash, apple slices, pomegranate seeds, dried cranberries, candied nuts, goat cheese, and red onion.
6. Just before serving, drizzle with the maple vinaigrette and toss gently to coat.

Ingredients

• 4 cups all-purpose flour, plus more for kneading
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/2 teaspoons salt
• 1 cup whole milk, warmed to 110°F
• 1/3 cup unsalted butter, melted and cooled slightly
• 2 large eggs, at room temperature
• 2 tablespoons honey

For the Honey Butter Glaze:

• 1/4 cup unsalted butter, melted
• 2 tablespoons honey
• Flaky sea salt for sprinkling (optional)

Instructions

1. In a large bowl, whisk together 3 cups of flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, eggs, and honey. Mix until combined.
3. Gradually add remaining flour until a soft dough forms.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-1.5 hours.
6. Punch down the dough and divide into 15-18 equal pieces. Shape each piece into a smooth ball.
7. Arrange rolls in a greased 9×13-inch baking dish, leaving space between each roll.
8. Cover and let rise again until puffy, about 45 minutes.
9. Preheat oven to 375°F.
10. Bake rolls for 15-18 minutes until golden brown.
11. While rolls are baking, mix melted butter and honey for the glaze.
12. Brush the hot rolls with honey butter glaze and sprinkle with flaky sea salt if desired.
13. Let cool slightly before serving.

3 Days Before:

• Make the cranberry sauce and store in the refrigerator
• Prepare the honey butter for dinner rolls
• Chop and store vegetables for stuffing and green bean casserole

2 Days Before:

• Prepare sweet potato casserole filling (without topping) and refrigerate
• Make dinner roll dough and refrigerate
• Prepare salad dressing and store it separately

1 Day Before:

• Bake cornbread
• Assemble green bean casserole (without fried onion topping) and refrigerate
• Prepare stuffing and refrigerate unbaked
• Chop all remaining vegetables and store properly

Thanksgiving Morning:

• Remove refrigerated dishes to come to room temperature
• Bake dinner rolls
• Prepare mashed potatoes

Last Hour Before Dinner:

• Bake sweet potato casserole with topping
• Bake stuffing and green bean casserole
• Roast Brussels sprouts and root vegetables
• Assemble the harvest salad (add dressing just before serving)
• Warm dinner rolls and cranberry sauce