Top 30 Thanksgiving Side Dishes

You’ll want to master the classics first: creamy mashed potatoes with butter and cream, traditional sage stuffing, and that beloved green bean casserole with crispy onions. Then explore crowd-pleasers like honey glazed carrots, homemade cranberry sauce, and brown butter sweet potatoes. Don’t overlook roasted Brussels sprouts with bacon, wild rice pilaf with cranberries, or garlic mashed cauliflower for lighter options. Each dish balances flavors and textures perfectly, and there’s so much more to discover.

Key Takeaways

• Classic sides include mashed potatoes, bread stuffing, and sweet potato casserole with marshmallows for traditional Thanksgiving flavors.
• Casseroles like green bean casserole and cornbread dressing offer make-ahead convenience and crowd-pleasing comfort food options.
• Roasted vegetables such as honey glazed carrots, Brussels sprouts with bacon, and root vegetables add vibrant colors and flavors.
• Unique alternatives like wild rice pilaf with cranberries and garlic mashed cauliflower provide variety and dietary accommodations.
• Creamy mac and cheese delivers ultimate comfort food appeal that satisfies guests of all ages at the holiday table.

Classic Mashed Potatoes With Butter and Cream

Mashed potatoes are the cornerstone of any traditional Thanksgiving feast, providing a creamy, comforting base that pairs perfectly with turkey, gravy, and all the other holiday favorites. This classic preparation relies on the simple yet luxurious combination of butter and cream to transform humble potatoes into a rich, velvety side dish that guests will remember long after the meal ends.

The key to exceptional mashed potatoes lies in selecting the right variety of potato and treating them with care throughout the cooking process. Russet or Yukon Gold potatoes work best due to their high starch content, which creates that perfectly smooth, fluffy texture when properly mashed. The generous addition of butter and heavy cream elevates these potatoes from ordinary to extraordinary, creating a dish worthy of your holiday table.

• 3 pounds Russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 cup heavy cream
• 8 tablespoons unsalted butter, room temperature
• 2 teaspoons kosher salt
• 1/2 teaspoon white pepper
• 2 tablespoons fresh chives, chopped (optional)

Place the potato chunks in a large pot and cover with cold, salted water by about 2 inches. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until the potatoes are fork-tender and easily pierced. Drain thoroughly and return the potatoes to the pot over low heat for 1-2 minutes to evaporate excess moisture.

Remove from heat and mash the potatoes using a potato masher or ricer until smooth. Gradually add the warm cream and butter, mashing continuously until fully incorporated. Season with salt and white pepper, then fold in chives if using.

Always use warm or room temperature dairy ingredients to prevent the mashed potatoes from becoming gluey or cooling down too quickly. Avoid over-mixing once the cream and butter are added, as this can make the potatoes dense and sticky. For the smoothest texture, pass the cooked potatoes through a ricer or food mill before adding the dairy.

These mashed potatoes can be kept warm in a slow cooker on low heat for up to 2 hours, making them perfect for entertaining when oven space is limited. Serve your mashed potatoes alongside a beautiful cornucopia display filled with seasonal fruits and vegetables for a quintessential Thanksgiving presentation.

Traditional Bread Stuffing With Sage

Traditional bread stuffing with sage represents the heart and soul of Thanksgiving tradition, transforming simple day-old bread into an aromatic, herb-infused side dish that perfectly complements turkey and gravy. This classic preparation celebrates the earthy, warming flavors of fresh sage combined with aromatic vegetables and rich chicken stock, creating a stuffing that’s crispy on top yet tender and moist throughout.

Traditional sage stuffing transforms humble day-old bread into the aromatic, herb-infused heart of every memorable Thanksgiving feast.

The key to outstanding stuffing lies in achieving the perfect balance between moisture and texture, guaranteeing each bite delivers both comfort and complexity. The foundation of exceptional stuffing begins with properly dried bread that can absorb the flavorful liquid without becoming soggy or falling apart. Day-old country white bread or sourdough works beautifully, providing structure while allowing the sage and aromatics to shine through.

Fresh sage is essential in this recipe, as its distinctive flavor becomes more pronounced when cooked, infusing the entire dish with that unmistakable Thanksgiving aroma that signals the start of the holiday season. For a complete holiday experience, consider placing your finished stuffing near your fall entryway display to welcome guests with seasonal warmth and inviting aromas.

• 12 cups day-old white bread, cut into 1-inch cubes
• 1 large onion, diced
• 3 celery stalks, diced
• 4 tablespoons unsalted butter
• 3 tablespoons fresh sage leaves, chopped
• 1 tablespoon fresh thyme leaves
• 3 cups chicken stock, warmed
• 2 large eggs, beaten
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Preheat oven to 350°F and butter a 9×13-inch baking dish. Spread bread cubes on baking sheets and toast for 10-12 minutes until lightly golden and dried out, then transfer to a large bowl.

In a large skillet, melt butter over medium heat and sauté onion and celery for 8-10 minutes until softened. Add sage and thyme, cooking for another minute until fragrant. Pour the vegetable mixture over the bread cubes, then gradually add warm chicken stock while tossing gently.

Stir in beaten eggs, salt, pepper, and parsley until evenly distributed. Transfer to the prepared baking dish and bake for 35-40 minutes until the top is golden brown and crispy while the center remains moist.

Use bread that’s been left out overnight or dried in a low oven to prevent mushy stuffing, and always warm your chicken stock before adding it to help the bread absorb liquid more evenly. The stuffing should feel moist but not soggy before baking – if it seems too dry, add stock gradually by the tablespoon.

For food safety, confirm the internal temperature reaches 165°F, and if you prefer extra crispy edges, increase the oven temperature to 375°F for the final 10 minutes of baking.

Green Bean Casserole With Crispy Onions

Green bean casserole with crispy onions stands as one of America’s most beloved Thanksgiving side dishes, transforming fresh green beans into a creamy, comforting casserole that brings both nostalgia and satisfaction to the holiday table. This iconic dish combines tender-crisp green beans with a rich, savory mushroom sauce and is crowned with golden, crispy fried onions that add the perfect textural contrast.

While many associate this casserole with convenience foods, preparing it from scratch elevates the flavors dramatically, creating a side dish that’s both familiar and sophisticated.

The beauty of homemade green bean casserole lies in its perfect balance of textures and flavors – the fresh snap of properly cooked green beans, the umami-rich creaminess of mushroom sauce, and the satisfying crunch of crispy onions on top. Using fresh green beans instead of canned versions provides better texture and flavor, while a homemade mushroom sauce offers deeper, more complex taste than packaged alternatives.

The key is maintaining the green beans’ vibrant color and slight firmness while ensuring the sauce coats every piece without overwhelming the vegetables’ natural flavor. Like the popular Mississippi pot roast recipe, this dish proves that a few simple ingredients can create memorable comfort food.

• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 1 pound fresh mushrooms, sliced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1½ cups heavy cream
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1½ cups crispy fried onions
• 2 tablespoons vegetable oil

Preheat oven to 375°F and bring a large pot of salted water to boil. Blanch green beans for 4-5 minutes until bright green and tender-crisp, then immediately transfer to ice water to stop cooking and drain thoroughly.

Heat oil in a large skillet over medium-high heat and sauté mushrooms until golden brown and moisture has evaporated, about 8-10 minutes. Add butter to the pan, then whisk in flour and cook for 1 minute. Gradually whisk in cream and chicken broth, cooking until thickened, about 3-4 minutes.

Season with garlic powder, onion powder, salt, and pepper. Combine green beans with mushroom sauce in a greased 9×13-inch baking dish, top with half the crispy onions, and bake for 20 minutes. Add remaining onions and bake for an additional 5-10 minutes until bubbly and golden.

Avoid overcooking the green beans during blanching as they’ll continue cooking in the oven, and make sure to thoroughly drain them to prevent a watery casserole. The mushroom sauce should coat the back of a spoon when properly thickened – if it becomes too thick, thin with additional broth or cream.

For extra flavor, sauté a diced shallot with the mushrooms, and consider adding a splash of white wine to deglaze the pan before adding the cream. The casserole can be assembled up to one day ahead and refrigerated, but add the final layer of crispy onions just before the last few minutes of baking to maintain their crunch.

Homemade Cranberry Sauce

Homemade cranberry sauce transforms the Thanksgiving table with its vibrant ruby color and perfect balance of tart and sweet flavors that complement both turkey and other holiday dishes. Unlike store-bought versions that often rely on excessive sugar and artificial ingredients, homemade cranberry sauce allows you to control the sweetness level while highlighting the natural tartness of fresh cranberries.

The sauce develops a beautiful gel-like consistency as the cranberries break down and release their natural pectin, creating a spread that’s both elegant and rustic. The key to exceptional cranberry sauce lies in finding the right balance between sweetness and acidity while allowing some cranberries to remain whole for textural interest.

Fresh cranberries provide the best flavor and texture, popping dramatically as they cook and releasing their juices to create the sauce’s signature consistency. Adding aromatic elements like orange zest, cinnamon, or fresh herbs can elevate this simple dish into something memorable, while the cooking process itself is surprisingly quick and straightforward, making it an ideal make-ahead side dish that actually improves in flavor after resting.

Consider serving your homemade cranberry sauce in festive holiday decor that complements your guest house’s Thanksgiving ambiance.

• 12 ounces fresh cranberries
• ¾ cup granulated sugar
• ¼ cup water
• 2 tablespoons orange juice
• 1 tablespoon orange zest
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground cinnamon

Combine water, sugar, orange juice, orange zest, salt, and cinnamon in a medium saucepan over medium heat, stirring until sugar dissolves completely. Add cranberries and bring mixture to a boil, then reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until cranberries burst and sauce thickens to desired consistency.

Remove from heat and let cool completely, allowing the sauce to thicken further as it cools before transferring to serving dish or storage container. Taste the cranberry sauce after cooling and adjust sweetness if needed, as the tartness becomes more pronounced once cooled.

The sauce will continue to thicken as it cools, so avoid overcooking during the simmering process. For best flavor development, prepare the sauce at least one day ahead and refrigerate, as the flavors meld and improve overnight. If the sauce becomes too thick after refrigeration, stir in a tablespoon of water or orange juice to reach desired consistency.

Honey Glazed Carrots

Honey glazed carrots bring natural sweetness and vibrant color to the Thanksgiving table, transforming this humble root vegetable into an elegant side dish that appeals to both children and adults. The combination of honey’s floral sweetness with butter creates a glossy coating that enhances the carrots’ natural earthiness while adding a sophisticated finish.

Elevate humble carrots into an elegant Thanksgiving side dish with honey’s floral sweetness and butter’s rich gloss.

Baby carrots or sliced regular carrots work equally well, though baby carrots offer convenience and uniform cooking, while larger carrots cut on the bias provide more rustic charm and varied textures.

The glazing technique involves gently cooking the carrots until tender while simultaneously reducing the honey and butter mixture into a concentrated coating that clings beautifully to each piece. This cooking method preserves the carrots’ slight bite while infusing them with sweet, caramelized flavors that complement the savory elements of the traditional Thanksgiving feast.

The dish can be prepared largely in advance and reheated, making it an excellent choice for busy holiday cooks who need reliable, crowd-pleasing sides that don’t require last-minute attention. For a cozy pantry display, arrange fresh carrots in rustic baskets alongside your autumn decor before cooking.

• 2 pounds baby carrots or large carrots cut into 2-inch pieces
• 3 tablespoons butter
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon fresh thyme leaves

Place carrots in a large skillet with enough water to barely cover them, then add butter, honey, brown sugar, lemon juice, salt, and pepper. Bring the mixture to a boil over medium-high heat, then reduce heat to medium and cook for 15-20 minutes, stirring occasionally, until carrots are tender and the liquid has reduced to a glossy glaze that coats the carrots.

Remove from heat and stir in fresh parsley and thyme, tossing gently to distribute the herbs evenly throughout the glazed carrots.

Test carrot doneness with a fork, aiming for tender but not mushy texture, as they’ll continue cooking slightly in the residual heat. If the glaze reduces too quickly before the carrots are tender, add a few tablespoons of water and continue cooking. Conversely, if the carrots are done but the glaze is too thin, remove the carrots temporarily and reduce the liquid over high heat until thickened, then return the carrots to coat.

The dish can be made up to two hours ahead and gently rewarmed over low heat, adding a splash of water if needed to loosen the glaze.

Sweet Potato Casserole With Marshmallows

Sweet potato casserole with marshmallows represents the perfect marriage of comfort food nostalgia and holiday tradition, transforming the humble sweet potato into a dessert-like side dish that often steals the spotlight from the main course.

This beloved Thanksgiving staple combines the natural sweetness and creamy texture of mashed sweet potatoes with warm spices like cinnamon and nutmeg, creating a rich, velvety base that serves as the foundation for the dish’s crowning glory: a layer of golden, toasted marshmallows that adds textural contrast and visual appeal.

The beauty of this casserole lies in its make-ahead convenience and its ability to satisfy both traditionalists and those seeking something special on the holiday table. The sweet potato mixture can be prepared a day in advance and refrigerated, while the marshmallow topping is added just before the final baking step, ensuring ideal texture and preventing the marshmallows from dissolving into the base.

This timing flexibility makes it an excellent choice for holiday entertaining, allowing cooks to focus on other dishes while still delivering a show-stopping side that bridges the gap between savory and sweet.

Similar to the Sweet Potato and Sausage casserole variation, this dish offers incredible versatility in preparation methods and can be customized to suit different taste preferences.

• 3 pounds sweet potatoes
• 4 tablespoons unsalted butter, melted
• 2 large eggs, beaten
• ½ cup brown sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 3 cups mini marshmallows

Preheat oven to 400°F and roast whole sweet potatoes for 45-60 minutes until tender, then let cool, peel, and mash until smooth.

Reduce oven temperature to 350°F and combine mashed sweet potatoes with melted butter, beaten eggs, brown sugar, heavy cream, vanilla, cinnamon, nutmeg, and salt, mixing until well incorporated.

Transfer the mixture to a greased 9×13-inch baking dish, spreading evenly, then top with mini marshmallows and bake for 20-25 minutes until the marshmallows are golden brown and the casserole is heated through.

For the smoothest texture, pass the mashed sweet potatoes through a fine-mesh sieve or food mill before adding other ingredients, which eliminates any fibrous strings and creates a silky consistency.

If preparing ahead, cover the assembled casserole tightly with plastic wrap and refrigerate for up to 24 hours, but allow it to come to room temperature for 30 minutes before adding marshmallows and baking.

Watch the marshmallows carefully during the final minutes of baking, as they can go from perfectly golden to burnt very quickly, and consider covering with foil if they brown too rapidly while the casserole is still heating through.

Roasted Brussels Sprouts With Bacon

Roasted Brussels sprouts with bacon transforms one of the most polarizing vegetables into a crowd-pleasing side dish that even the most dedicated Brussels sprouts skeptics will find irresistible. The high-heat roasting process caramelizes the outer leaves while keeping the centers tender, creating a perfect balance of crispy edges and creamy interiors that eliminates any trace of bitterness. When combined with crispy bacon, the smoky, salty elements complement the naturally nutty flavor of the sprouts, while rendered bacon fat adds richness that enhances the overall depth of the dish.

This versatile side dish works beautifully as part of a traditional Thanksgiving spread, offering a sophisticated contrast to heavier casseroles and rich gravies while providing a pop of vibrant green color on the holiday table. The combination of textures and flavors makes it equally suitable for weeknight dinners or elegant entertaining, and the simple preparation method allows the natural qualities of both ingredients to shine without masking them with heavy sauces or complicated seasonings. The dish strikes the perfect balance between comfort food appeal and refined presentation. Serve this delicious side dish in your cozy fall setting to create the perfect autumn dining atmosphere.

• 2 pounds Brussels sprouts, trimmed and halved
• 6 strips thick-cut bacon, chopped into ½-inch pieces
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• ¼ cup toasted pine nuts (optional)

Preheat oven to 425°F and cook chopped bacon in a large oven-safe skillet or on a rimmed baking sheet for 8-10 minutes until crispy, then remove bacon and set aside, reserving 2 tablespoons of rendered fat. Toss halved Brussels sprouts with reserved bacon fat, olive oil, salt, and pepper, then arrange cut-side down on the same pan and roast for 20-25 minutes until golden brown and crispy on the edges.

Add minced garlic to the pan and roast for an additional 2-3 minutes, then drizzle with balsamic vinegar, sprinkle with cooked bacon and pine nuts if using, and serve immediately.

For the best results, verify Brussels sprouts are completely dry before tossing with oil to achieve maximum caramelization, and avoid overcrowding the pan which can cause steaming instead of roasting. Cut any particularly large sprouts into quarters to verify even cooking, and resist the urge to move them around during roasting as this prevents proper browning.

If bacon renders more fat than needed, drain excess before adding Brussels sprouts to prevent the dish from becoming greasy, and taste for seasoning before serving as the bacon may provide sufficient saltiness depending on the brand used.

Cornbread Dressing

Cornbread dressing stands as the quintessential Southern contribution to the Thanksgiving table, offering a rustic and deeply satisfying alternative to traditional bread stuffing that showcases the corn-forward flavors and crumbly texture that define authentic regional cuisine. Unlike its Northern counterpart, this dressing relies on day-old cornbread as its foundation, creating a distinctively coarse and hearty base that absorbs the rich chicken or turkey stock while maintaining its characteristic golden color and slightly sweet undertones.

A rustic Southern classic that transforms humble day-old cornbread into the perfect corn-forward complement to any holiday feast.

The addition of aromatic vegetables like celery, onions, and bell peppers provides essential moisture and flavor complexity, while fresh herbs like sage and thyme connect the dish to classic holiday seasoning profiles. This beloved side dish transforms simple cornbread into an elevated accompaniment that perfectly complements both turkey and ham, while its ability to absorb and concentrate flavors makes it an ideal vehicle for incorporating pan drippings or giblet gravy.

The contrast between the crispy, golden-brown top and the moist, flavorful interior creates textural interest that distinguishes it from smoother stuffing varieties, and the slightly crumbly consistency allows it to pair beautifully with cranberry sauce and other traditional holiday accompaniments. The preparation method encourages customization with additions like chopped pecans, dried cranberries, or crumbled sausage, making it adaptable to family preferences while maintaining its essential character. Serve this classic dish on a festive platter surrounded by outdoor fall decorations to create an inviting autumn atmosphere at your Thanksgiving gathering.

• 6 cups day-old cornbread, crumbled into bite-sized pieces
• 4 cups chicken or turkey stock, warmed
• 3 large eggs, beaten
• 1 large onion, diced
• 3 celery stalks, diced
• 1 bell pepper, diced
• 4 tablespoons butter
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh parsley, chopped

Preheat oven to 375°F and butter a 9×13-inch baking dish, then sauté diced onion, celery, and bell pepper in butter over medium heat for 8-10 minutes until softened and fragrant.

Place crumbled cornbread in a large mixing bowl and add the sautéed vegetables, then gradually pour in warm stock while stirring gently until the mixture reaches a consistency similar to thick oatmeal, adding more stock if needed. Stir in beaten eggs, sage, thyme, salt, pepper, and parsley until well combined, then transfer to the prepared baking dish and bake for 35-40 minutes until the top is golden brown and the center is set but still slightly moist.

Use cornbread that’s at least one day old to prevent the dressing from becoming mushy, and avoid over-mixing once the liquid is added to maintain some texture in the final dish. The consistency should be moist but not soupy before baking, as the eggs will help bind everything together during cooking, and if the mixture seems too dry, add stock gradually rather than all at once.

Let the dressing rest for 10 minutes after baking to allow it to firm up slightly before serving, and consider making it a day ahead as the flavors improve overnight and it reheats beautifully covered with foil.

Creamy Mac and Cheese

Creamy mac and cheese represents the ultimate comfort food side dish that transforms any Thanksgiving meal into a celebration of rich, indulgent flavors that appeal to guests of all ages. This luxurious preparation elevates simple pasta into a sophisticated accompaniment through the careful combination of multiple cheeses, creating layers of flavor complexity that range from sharp and tangy to smooth and mellow.

The dish’s creamy texture comes from a properly executed cheese sauce built on a classic roux foundation, which guarantees the perfect consistency that coats each elbow macaroni without becoming grainy or separated. The key to exceptional mac and cheese lies in the balance between cheese varieties and the careful temperature control during sauce preparation, which prevents the proteins from breaking down and creating an undesirable texture.

Premium aged cheddar provides the foundational sharpness and golden color, while cream cheese adds silky richness and Gruyère contributes sophisticated nutty notes that distinguish this version from basic preparations. The addition of a crispy breadcrumb topping creates textural contrast against the creamy interior, while a touch of mustard powder and paprika enhances the cheese flavors without overwhelming the dish’s essential character.

Serve this comforting dish alongside seasonal decor featuring warm autumn colors that create an inviting atmosphere for your Thanksgiving gathering.

• 1 pound elbow macaroni
• 6 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 8 ounces cream cheese, softened
• 3 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 1 teaspoon Dijon mustard
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted
• ¼ cup fresh chives, chopped

Cook macaroni according to package directions until just shy of al dente, then drain and set aside while preparing the cheese sauce by melting butter in a large saucepan over medium heat and whisking in flour to create a smooth roux. Gradually add warm milk while whisking constantly to prevent lumps, then cook for 3-4 minutes until thickened before removing from heat and stirring in cream cheese until smooth.

Add cheddar and Gruyère cheeses in batches, stirring until completely melted, then season with mustard, paprika, cayenne, salt, and pepper before folding in the cooked pasta. Transfer mixture to a buttered 9×13-inch baking dish, top with breadcrumbs mixed with melted butter, and bake at 350°F for 25-30 minutes until bubbly and golden brown, then garnish with fresh chives.

Avoid using pre-shredded cheese as the anti-caking agents prevent smooth melting, and always remove the sauce from heat before adding cheese to prevent separation. The pasta should be slightly undercooked since it will continue cooking in the oven, and warming the milk before adding it to the roux helps create a silkier sauce.

For make-ahead preparation, assemble the dish completely but add the breadcrumb topping just before baking, and consider covering with foil for the first 15 minutes of baking to prevent over-browning.

Roasted Root Vegetables

Roasted root vegetables create a colorful and nutritious medley that celebrates the natural sweetness and earthy flavors inherent in autumn’s bounty, making them an essential component of any memorable Thanksgiving feast. This rustic yet elegant side dish transforms humble vegetables like carrots, parsnips, sweet potatoes, and beets into caramelized gems through the magic of high-heat roasting, which concentrates their natural sugars while developing complex flavors that range from nutty to sweet.

The variety of textures and colors not only provides visual appeal to the holiday table but also offers a healthy balance to richer traditional dishes. Consider displaying your roasted vegetables in autumn kitchen decor that enhances the warm, seasonal ambiance of your Thanksgiving spread.

The success of perfectly roasted root vegetables depends on proper preparation techniques including uniform cutting to guarantee even cooking, adequate spacing on the baking sheet to promote browning rather than steaming, and the strategic use of herbs and seasonings that complement rather than mask the vegetables’ natural characteristics. Fresh thyme and rosemary pair beautifully with the earthy vegetables, while a drizzle of balsamic vinegar near the end of cooking adds brightness and depth.

The combination of olive oil, salt, and pepper creates the foundation for proper caramelization, while optional additions like garlic and shallots provide aromatic complexity that elevates this simple preparation into something truly special.

• 2 pounds mixed root vegetables (carrots, parsnips, sweet potatoes, red onions), cut into 1-inch pieces
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 large shallot, sliced
• 2 tablespoons balsamic vinegar
• ¼ cup fresh parsley, chopped for garnish

Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper, then toss the prepared root vegetables with olive oil, salt, pepper, thyme, rosemary, garlic, and shallot until evenly coated. Spread vegetables in a single layer without overcrowding, using two baking sheets if necessary, and roast for 35-45 minutes, stirring once halfway through cooking, until vegetables are tender and golden brown with crispy edges.

Drizzle with balsamic vinegar during the last 5 minutes of cooking, then remove from oven and garnish with fresh parsley before serving immediately.

For ideal results, cut denser vegetables like carrots and parsnips slightly smaller than softer ones like sweet potatoes to guarantee uniform cooking, and avoid overcrowding the pan which creates steam instead of the desired caramelization. Different root vegetables have varying cooking times, so consider starting heartier vegetables like beets and carrots first, then adding quicker-cooking items like red onions during the last 20 minutes of roasting.

Garlic Mashed Cauliflower

Garlic mashed cauliflower offers a lighter, lower-carb alternative to traditional mashed potatoes while delivering the same creamy comfort and satisfying richness that makes it a perfect complement to Thanksgiving’s heavier dishes. This versatile side dish transforms humble cauliflower into a silky, luxurious puree that absorbs flavors beautifully and provides a neutral canvas for the aromatic punch of roasted garlic. The natural sweetness of cauliflower pairs exceptionally well with the mellow, nutty flavor of roasted garlic, creating a sophisticated side that even the most devoted potato lovers will appreciate. Consider displaying this elegant dish in a rustic bowl atop your fall mantel decor to enhance your holiday atmosphere.

A sophisticated low-carb side dish that transforms humble cauliflower into silky, garlic-infused luxury worthy of any holiday table.

The key to achieving restaurant-quality garlic mashed cauliflower lies in proper cooking technique and moisture management, as cauliflower contains more water than potatoes and requires careful attention to prevent a watery final product. Steaming the cauliflower until completely tender ensures easy mashing, while roasting the garlic beforehand develops deep, caramelized flavors that add complexity without harshness.

The addition of cream cheese or butter creates richness and helps bind the mixture, while careful seasoning with salt, pepper, and fresh herbs elevates this humble vegetable into an elegant side dish worthy of the holiday table.

• 1 large head cauliflower, cut into florets
• 1 whole garlic bulb
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 ounces cream cheese, softened
• ¼ cup heavy cream
• 1 teaspoon kosher salt
• ½ teaspoon white pepper
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped

Preheat oven to 400°F, then slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until cloves are soft and golden. Meanwhile, steam cauliflower florets in a steamer basket over boiling water for 12-15 minutes until very tender, then drain thoroughly and transfer to a large bowl.

Squeeze the roasted garlic cloves from their skins and add to the cauliflower along with butter, cream cheese, and heavy cream, then mash with a potato masher or blend with an immersion blender until smooth and creamy. Season with salt and white pepper, fold in fresh herbs, and serve immediately while hot.

For the smoothest texture, verify cauliflower is completely tender before mashing, and consider using a food processor or immersion blender for an ultra-silky consistency. If the mixture seems too thick, add warm cream or milk one tablespoon at a time until desired consistency is reached, and if it appears watery, return to low heat and stir gently to evaporate excess moisture.

The dish can be made ahead and reheated in a slow cooker on low heat with occasional stirring, making it an excellent make-ahead option for busy holiday preparation.

Wild Rice Pilaf With Cranberries

Wild rice pilaf with cranberries brings an elegant, earthy sophistication to the Thanksgiving table while showcasing the natural beauty of autumn’s harvest through its rich combination of textures and flavors. The nutty, chewy texture of wild rice provides a hearty foundation that pairs beautifully with the tart sweetness of dried cranberries, creating a dish that’s both visually stunning and deeply satisfying. This festive side dish offers a wonderful contrast to the creamy and rich elements typically found on holiday tables, while the complex flavors of toasted nuts, aromatic herbs, and sweet-tart fruit elevate it from simple grain to centerpiece-worthy accompaniment.

Consider serving this dish in a decorative harvest bowl to complement your seasonal living room decor while entertaining guests.

The beauty of wild rice pilaf lies in its ability to absorb the flavors of the cooking liquid while maintaining its distinctive bite and individual grain structure, creating a dish that’s both rustic and refined. Unlike regular rice, wild rice requires longer cooking time and more liquid, but the results are worth the patience as each grain develops a tender exterior while retaining a pleasantly firm center.

The addition of sautéed aromatics like onions and celery creates a flavor base that infuses the entire dish, while the cranberries and toasted nuts added near the end provide bursts of sweetness and crunch that make each bite interesting and satisfying.

• 1 cup wild rice, rinsed and drained
• 3 cups low-sodium chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• ½ cup dried cranberries
• ½ cup toasted pecans or walnuts, roughly chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Heat butter in a large saucepan over medium heat, then sauté onion and celery for 5-6 minutes until softened and fragrant, followed by garlic for another minute until aromatic. Add wild rice and stir for 2-3 minutes to toast lightly, then pour in broth and bring to a boil before reducing heat to low, covering, and simmering for 45-55 minutes until rice is tender and most liquid is absorbed.

Remove from heat and let stand covered for 10 minutes, then fluff with a fork and stir in cranberries, toasted nuts, sage, thyme, salt, and pepper, allowing the residual heat to warm the additions. Garnish with fresh parsley and serve immediately while the nuts retain their crunch and the herbs are vibrant.

Wild rice cooking times can vary considerably depending on the brand and age of the rice, so start checking for doneness after 40 minutes and be prepared to add more broth if needed to prevent burning. Toast the nuts in a dry skillet over medium heat for 3-4 minutes until fragrant to enhance their flavor and guarantee they stay crispy in the finished dish.

This pilaf can be made up to two days ahead and reheated gently with a splash of broth, though it’s best to add the fresh herbs just before serving to maintain their bright color and flavor.

Maple Roasted Butternut Squash

Maple roasted butternut squash transforms this humble winter vegetable into a caramelized masterpiece that captures the essence of autumn on every fork. The natural sweetness of butternut squash intensifies during roasting, while pure maple syrup adds depth and complexity that elevates this simple preparation into something truly special for the Thanksgiving table.

The high heat of the oven creates beautifully browned edges with tender, creamy centers, while the maple syrup forms a glossy glaze that makes each piece irresistibly appetizing and perfectly balanced between sweet and savory. This versatile side dish complements both rich and light Thanksgiving dishes, providing a beautiful pop of orange color that brightens the holiday spread while delivering comfort food satisfaction.

The preparation is wonderfully straightforward, requiring minimal hands-on time while the oven does most of the work, making it an ideal choice for busy holiday cooking when oven space and timing coordination are vital. Fresh herbs and warming spices enhance the natural flavors without overpowering the star ingredients, creating a dish that feels both rustic and refined enough for the most elegant holiday gatherings.

• 3 pounds butternut squash, peeled and cut into 1-inch cubes
• ¼ cup pure maple syrup
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons fresh sage leaves, chopped
• 2 tablespoons unsalted butter, melted

Preheat oven to 425°F and line a large baking sheet with parchment paper, then toss cubed butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg until evenly coated. Spread squash in a single layer on the prepared baking sheet and roast for 20 minutes, then drizzle with maple syrup and melted butter before continuing to roast for another 15-20 minutes until edges are caramelized and squash is fork-tender.

Remove from oven and immediately sprinkle with fresh sage, then transfer to serving dish while still warm to maintain the glossy maple glaze. For the best results, confirm squash pieces are cut uniformly for even cooking, and avoid overcrowding the baking sheet which can cause steaming instead of proper caramelization.

The squash is perfectly done when it’s easily pierced with a fork but still holds its shape, and the maple syrup should be added during the final portion of cooking to prevent burning while still allowing enough time for proper caramelization. The rich, earthy tones of this dish perfectly complement your autumn decor essentials while bringing seasonal warmth to your Thanksgiving table.

Green Bean Almondine

Green Bean Almondine brings elegant French-inspired sophistication to the Thanksgiving table through its perfect marriage of crisp-tender green beans, buttery toasted almonds, and bright lemon finish. This classic preparation transforms everyday green beans into a restaurant-quality side dish that provides a revitalizing contrast to the rich, heavy flavors typically dominating holiday meals.

The technique of blanching the beans first guarantees they maintain their vibrant emerald color and ideal texture, while the quick sauté with butter creates a luxurious coating that allows the almonds to adhere beautifully to each strand.

The dish offers wonderful textural variety that enhances the overall dining experience, with the satisfying crunch of golden almonds providing delightful contrast against the tender beans. The subtle nuttiness of the toasted almonds combined with fresh lemon juice creates a bright, sophisticated flavor profile that cleanses the palate between bites of heavier Thanksgiving fare.

This preparation is both visually stunning and practical for holiday entertaining, as much of the work can be done ahead of time with final assembly taking just minutes before serving. Consider serving this dish poolside al fresco to create an unexpected yet cozy autumn dining atmosphere.

• 2 pounds fresh green beans, trimmed
• ½ cup sliced almonds
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Bring a large pot of salted water to boil and blanch the green beans for 3-4 minutes until bright green and crisp-tender, then immediately transfer to an ice bath to stop cooking and drain thoroughly.

Heat butter in a large skillet over medium heat and toast the sliced almonds for 2-3 minutes until golden brown, then add minced garlic and cook for another 30 seconds until fragrant.

Add the blanched green beans to the skillet and toss for 2-3 minutes until heated through and well-coated with the butter, then remove from heat and immediately add lemon juice, salt, pepper, and fresh parsley before transferring to a serving platter garnished with lemon wedges.

For ideal results, make sure the green beans are completely dry after blanching to prevent splattering when added to the hot butter, and watch the almonds carefully during toasting as they can go from golden to burned very quickly.

The beans can be blanched up to a day ahead and stored in the refrigerator, making final preparation incredibly quick during busy holiday meal coordination, and the dish is best served immediately while the almonds retain their crunch and the butter coating remains glossy.

Creamed Spinach

Creamed spinach represents the epitome of comfort food elegance, transforming humble leafy greens into a luxuriously rich and velvety side dish that has graced fine dining tables and holiday spreads for generations. This indulgent preparation combines fresh spinach with a silky béchamel-based cream sauce, creating a sophisticated accompaniment that perfectly balances the lighter, more acidic elements of a traditional Thanksgiving menu.

The dish’s deep, earthy flavors and creamy texture provide a warming contrast to crisp vegetables and lean proteins, while its emerald-flecked appearance adds visual richness to any holiday table.

The key to exceptional creamed spinach lies in properly managing the moisture content of the spinach while building a cream sauce with just the right consistency to coat each leaf without becoming heavy or gluey. The addition of aromatics like shallots, garlic, and nutmeg elevates this classic preparation beyond simple cream and spinach, creating layers of flavor that complement rather than compete with other Thanksgiving dishes.

This restaurant-quality side dish can be prepared largely in advance and reheated gently, making it an ideal choice for busy holiday cooks who want to deliver impressive results without last-minute stress.

• 2 pounds fresh baby spinach
• 3 tablespoons unsalted butter
• 2 large shallots, finely minced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1½ cups whole milk, warmed
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon white pepper
• 2 tablespoons cream cheese, softened

Wilt the spinach in batches in a large pot with just the water clinging to the leaves, then drain thoroughly and squeeze out excess moisture before roughly chopping and setting aside.

In the same pot, melt butter over medium heat and sauté the minced shallots for 3-4 minutes until softened, then add garlic and cook for another minute before whisking in flour to create a roux and cooking for 2 minutes to eliminate the raw flour taste.

Gradually whisk in the warmed milk to prevent lumps, followed by heavy cream, and simmer until thickened to coat the back of a spoon, about 5-6 minutes, then stir in the chopped spinach, Parmesan cheese, cream cheese, nutmeg, salt, and white pepper until everything is well combined and heated through.

The most critical step is removing as much water as possible from the cooked spinach by pressing it firmly in a clean kitchen towel or cheesecloth, as excess moisture will thin the cream sauce and create a watery final dish.

Make the cream sauce base completely smooth before adding the spinach, and if preparing ahead, store covered in the refrigerator and reheat gently over low heat with a splash of additional cream if needed to restore the proper consistency.

Baked Sweet Potatoes With Cinnamon Butter

Baked sweet potatoes with cinnamon butter elevate the natural sweetness and creamy texture of this beloved root vegetable into a show-stopping Thanksgiving side dish that strikes the perfect balance between rustic simplicity and refined elegance. The slow roasting process concentrates the sweet potatoes’ natural sugars while creating a caramelized exterior that gives way to fluffy, steam-kissed flesh, providing a prime canvas for the aromatic cinnamon butter that melts into every bite. This preparation celebrates the ingredient’s inherent qualities while adding just enough enhancement to transform ordinary sweet potatoes into a memorable holiday centerpiece.

The beauty of this dish lies in its versatility and crowd-pleasing appeal, offering a naturally gluten-free option that satisfies both health-conscious diners and those seeking indulgent comfort food flavors. The warm spices in the cinnamon butter complement the earthiness of other Thanksgiving sides while providing a sweet counterpoint to savory dishes like stuffing and gravy. Unlike overly sweet casserole variations, this preparation maintains the vegetable’s integrity while delivering the cozy, aromatic qualities that make sweet potatoes a holiday tradition. Create a cozy dining atmosphere by serving these sweet potatoes on rustic ceramic plates that complement your Thanksgiving table decor.

The perfect balance of healthy and indulgent, complementing traditional Thanksgiving flavors while honoring the sweet potato’s natural goodness.

• 6 large sweet potatoes, scrubbed clean
• 6 tablespoons unsalted butter, softened
• 2 teaspoons ground cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 2 tablespoons maple syrup
• Flaky sea salt for finishing

Preheat the oven to 425°F and pierce each sweet potato several times with a fork before placing them directly on the oven rack with a baking sheet on the rack below to catch any drips, then roast for 45-60 minutes until they yield to gentle pressure and feel soft throughout.

Meanwhile, combine the softened butter, cinnamon, brown sugar, vanilla extract, kosher salt, nutmeg, and maple syrup in a bowl, mixing until smooth and well incorporated to create the cinnamon butter.

Once the sweet potatoes are tender, remove them from the oven and immediately cut a deep slit lengthwise down the center of each potato, then gently squeeze the ends to open the flesh and create a well for the cinnamon butter, spooning the mixture generously into each potato and finishing with a pinch of flaky sea salt.

Choose sweet potatoes that are similar in size to guarantee even cooking, and avoid wrapping them in foil as this steams rather than roasts the skin, preventing the desired caramelized exterior.

The cinnamon butter can be prepared up to three days in advance and stored in the refrigerator, then brought to room temperature before serving to guarantee easy spreading and peak flavor release.

Herb Roasted Potatoes

Herb roasted potatoes deliver the perfect combination of crispy golden exteriors and fluffy, tender interiors while infusing every bite with the aromatic essence of fresh herbs and garlic. This classic preparation transforms humble potatoes into an elegant side dish that complements virtually any Thanksgiving entrée, from traditional turkey to vegetarian alternatives.

Create a cozy winter atmosphere by serving these potatoes in rustic ceramic dishes surrounded by seasonal greenery and pinecones.

The high-heat roasting method creates those coveted crispy edges while the herb mixture penetrates the potato flesh, resulting in a dish that’s both rustic and refined enough for the holiday table.

The beauty of herb roasted potatoes lies in their ability to absorb and showcase the flavors of whatever herbs and seasonings you choose, making them an incredibly versatile canvas for seasonal ingredients. Unlike mashed or scalloped potato preparations, this method celebrates the potato’s natural texture while building layers of flavor through proper seasoning and technique.

The result is a crowd-pleasing side dish that offers satisfying substance alongside the lighter, sweeter elements of the traditional Thanksgiving spread, providing a hearty foundation that guests will enthusiastically return to throughout the meal.

• 3 pounds small to medium potatoes (Yukon Gold or red potatoes), halved or quartered
• ¼ cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1½ teaspoons kosher salt
• ¾ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Flaky sea salt for finishing

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper, then toss the halved potatoes with olive oil, minced garlic, rosemary, thyme, sage, kosher salt, and black pepper in a large bowl until evenly coated.

Arrange the potatoes cut-side down on the prepared baking sheet in a single layer, guaranteeing they’re not overcrowded, then roast for 25-30 minutes until the bottoms are golden brown and crispy before flipping and continuing to roast for another 15-20 minutes until tender when pierced with a fork and golden all over.

Remove from the oven and immediately sprinkle with fresh parsley and flaky sea salt before transferring to a serving dish.

For the crispiest results, verify the potatoes are thoroughly dried after washing and avoid overcrowding the pan, which can cause steaming rather than roasting.

If your potatoes vary greatly in size, cut the larger ones into smaller pieces to guarantee even cooking, and consider using two baking sheets if necessary to maintain proper spacing.

The potatoes can be prepped and seasoned up to 4 hours ahead of time, but add the fresh herbs just before roasting to prevent them from becoming too dark or bitter during the extended cooking time.

Cranberry Walnut Stuffing

Cranberry walnut stuffing elevates the traditional Thanksgiving side dish by incorporating tart dried cranberries and crunchy toasted walnuts into a perfectly seasoned bread base that absorbs all the savory flavors of herbs, aromatics, and rich broth. This festive variation strikes an ideal balance between sweet and savory elements, with the cranberries providing bursts of tartness that complement the earthy walnuts and fragrant sage, creating a complex flavor profile that enhances rather than competes with your holiday turkey.

The combination of textures from the soft bread, chewy cranberries, and crunchy nuts creates an engaging eating experience that transforms basic stuffing into a memorable centerpiece worthy of the holiday table. To complete your Thanksgiving theme, consider displaying your ingredients in festive pantry storage that adds charm to your kitchen while keeping everything organized.

Unlike simple bread stuffing, this cranberry walnut version brings sophisticated flavors and visual appeal with its jewel-toned cranberries and golden walnut pieces distributed throughout the golden-brown surface. The dried cranberries plump slightly during baking while releasing their concentrated fruit flavors into the bread mixture, while the walnuts maintain their satisfying crunch and contribute healthy fats and protein to balance the carbohydrate-heavy dish.

This stuffing works beautifully as either a traditional stuffing cooked inside the bird or as a more practical dressing baked separately in a casserole dish, making it an adaptable choice for cooks who want to add seasonal flair to their Thanksgiving spread without abandoning the comforting familiarity of classic stuffing.

• 1 large loaf day-old crusty bread, cut into 1-inch cubes
• ½ cup butter
• 2 large onions, diced
• 4 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried rosemary
• 1 cup dried cranberries
• 1 cup walnuts, roughly chopped and toasted
• 3-4 cups warm chicken or vegetable broth
• 2 large eggs, beaten
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• ¼ cup fresh parsley, chopped

Preheat the oven to 350°F and spread the bread cubes on baking sheets to toast for 10-15 minutes until lightly golden, then transfer to a large mixing bowl while you melt butter in a large skillet over medium heat and sauté the onions and celery until softened, about 8-10 minutes, followed by the garlic, sage, thyme, and rosemary for another minute until fragrant.

Pour the sautéed vegetables over the toasted bread cubes, add the cranberries, toasted walnuts, and parsley, then gradually add warm broth while gently folding until the mixture is moist but not soggy, followed by the beaten eggs, salt, and pepper mixed thoroughly before transferring to a buttered 9×13-inch baking dish and baking covered with foil for 25 minutes, then uncovered for 15-20 minutes until the top is golden brown and crispy.

For the best texture, use day-old bread or toast fresh bread cubes until they’re completely dried out, as this prevents the stuffing from becoming mushy and guarantees proper absorption of the flavorful broth. Toast the walnuts in a dry skillet for 3-4 minutes before adding them to enhance their nutty flavor, and be careful not to over-soak the bread mixture with broth—it should be moist enough to hold together when squeezed but not dripping wet.

If preparing ahead, assemble the stuffing completely but wait to add the final cup of broth until just before baking, as the bread will continue absorbing moisture while sitting.

Roasted Acorn Squash With Brown Butter

Roasted acorn squash with brown butter transforms this humble winter vegetable into an elegant Thanksgiving side dish that showcases the natural sweetness of the squash while adding the rich, nutty complexity of properly browned butter. The high-heat roasting process caramelizes the cut surfaces of the squash, creating tender, creamy flesh with beautifully golden edges that provide textural contrast, while the brown butter adds a sophisticated flavor that elevates this simple preparation into something restaurant-worthy.

The combination of the squash’s natural sugars with the toasted, hazelnut-like notes of brown butter creates a harmonious balance that pairs beautifully with both turkey and other traditional holiday dishes. Create a cozy dining atmosphere by serving this dish on rustic dinnerware with warm autumn tones.

This versatile side dish offers both visual appeal and nutritional value to the Thanksgiving table, with the acorn squash’s distinctive ridged shape and vibrant orange flesh creating an attractive presentation that requires minimal styling or garnish.

The brown butter technique, which involves cooking butter until the milk solids turn golden and develop a nutty aroma, adds depth and richness without overwhelming the delicate squash flavor, making this dish accessible to both adventurous eaters and those who prefer classic preparations.

The natural cavity of the acorn squash also provides an opportunity for creative presentation, whether served as individual portions or arranged family-style on a large platter.

• 3 medium acorn squash, halved and seeded
• 6 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• Pinch of nutmeg
• 2 tablespoons fresh thyme leaves
• ¼ cup toasted pine nuts or chopped pecans

Preheat the oven to 425°F and line a large baking sheet with parchment paper, then cut the acorn squash in half lengthwise, scoop out the seeds and stringy pulp, and score the flesh in a crosshatch pattern about ¼-inch deep before placing cut-side down on the prepared baking sheet and roasting for 25-30 minutes until tender when pierced with a fork.

Meanwhile, place the butter in a small saucepan over medium heat and cook, swirling occasionally, until it turns golden brown and develops a nutty aroma, about 4-5 minutes, then remove from heat and whisk in the maple syrup, salt, pepper, cinnamon, and nutmeg.

Flip the roasted squash cut-side up, brush generously with the brown butter mixture, and return to the oven for an additional 10-15 minutes until the edges are caramelized and golden, then garnish with fresh thyme and toasted nuts before serving.

Choose acorn squash that feels heavy for its size with hard, dull skin and no soft spots, and don’t skip the scoring step as it allows the brown butter mixture to penetrate the flesh and creates more surface area for caramelization.

The brown butter can be made up to an hour in advance and gently rewarmed before brushing on the squash, and if your squash halves don’t sit flat, trim a small slice from the bottom to create a stable base without cutting into the cavity.

Creamy Corn Casserole

Creamy corn casserole brings the comforting sweetness of corn to the Thanksgiving table in a rich, custard-like side dish that bridges the gap between a vegetable and a dessert without being overly sweet. This beloved Southern-inspired dish combines whole kernel corn with creamed corn to create a luxurious texture that’s both substantial and creamy, while eggs and dairy products bind everything together into a cohesive casserole that holds its shape when served yet remains spoon-tender throughout.

The subtle sweetness from corn is enhanced by a touch of sugar and complemented by the richness of butter and sour cream, creating a dish that appeals to both children and adults while providing a welcome contrast to the savory elements of the traditional holiday meal. After dinner, enjoy your corn casserole outdoors while taking in your cozy fall decorations in the backyard.

The beauty of corn casserole lies in its simplicity and reliability, requiring minimal preparation time while delivering maximum comfort food satisfaction that makes it a crowd-pleasing addition to any Thanksgiving spread. Unlike more temperamental side dishes that require precise timing or technique, this casserole is forgiving and can be assembled ahead of time, making it an ideal choice for busy holiday cooks who need dishes that can be prepared in advance and baked while other meal components are being finished.

The golden, slightly puffed top that develops during baking provides visual appeal and a subtle textural contrast to the creamy interior, while the corn kernels throughout add pleasant bursts of sweetness and a satisfying bite.

• 1 can (15.25 oz) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn
• 1 package (8.5 oz) corn muffin mix
• 1 cup sour cream
• ½ cup unsalted butter, melted
• 2 large eggs, beaten
• 1 cup shredded sharp cheddar cheese
• ¼ cup granulated sugar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 green onions, finely chopped (optional)

Preheat the oven to 350°F and grease a 9×13-inch baking dish, then combine the drained whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, beaten eggs, cheddar cheese, sugar, salt, pepper, and green onions (if using) in a large mixing bowl, stirring until all ingredients are well incorporated and the mixture is smooth.

Pour the mixture into the prepared baking dish, spreading it evenly with a spatula, and bake for 45-55 minutes until the top is golden brown and the center is set but still slightly jiggly, as it will continue to firm up as it cools.

For best results, allow the casserole to rest for 10-15 minutes after baking to help it set properly before serving, and avoid overbaking as this can cause the texture to become rubbery rather than creamy. The casserole can be assembled up to 24 hours in advance and refrigerated covered, though you may need to add an extra 10-15 minutes to the baking time if cooking from cold, and leftovers reheat beautifully in the microwave or a low oven covered with foil to prevent drying out.

Sautéed Mushrooms With Thyme

Sautéed mushrooms with thyme transform humble fungi into an elegant Thanksgiving side dish that brings earthy depth and sophisticated flavors to the holiday table through the simple yet transformative process of proper sautéing. This classic preparation allows the natural umami-rich qualities of mushrooms to concentrate and intensify while fresh thyme adds an aromatic herbal note that complements both the earthiness of the mushrooms and the rich flavors of traditional Thanksgiving fare.

The key to exceptional sautéed mushrooms lies in achieving the perfect balance between caramelization and moisture retention, creating mushrooms that are golden brown on the outside while remaining tender and juicy within, with each piece infused with the fragrant essence of fresh thyme and enhanced by the richness of butter and the brightness of white wine.

The versatility of this dish makes it a superb addition to the Thanksgiving menu, as it pairs beautifully with turkey, enhances the flavors of other vegetable sides, and provides a sophisticated counterpoint to heavier, cream-based casseroles without overwhelming the palate. Unlike many holiday sides that require extensive preparation or lengthy cooking times, sautéed mushrooms can be prepared quickly and served immediately, making them perfect for last-minute additions to the meal or for cooks who prefer fresh, vibrant dishes over make-ahead casseroles.

The natural meaty texture of properly cooked mushrooms also makes this dish appealing to vegetarian guests while providing a satisfying element that complements rather than competes with the other flavors on the plate. Serving these mushrooms in a cozy winter setting can elevate the dining experience and create a warm, inviting atmosphere for your Thanksgiving celebration.

• 2 pounds mixed mushrooms (cremini, shiitake, and oyster), sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ¼ cup dry white wine
• 2 tablespoons fresh thyme leaves
• 1 large shallot, finely chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Heat the olive oil and 2 tablespoons of butter in a large skillet or sauté pan over medium-high heat until the butter is melted and begins to foam, then add the sliced mushrooms in a single layer without overcrowding (cook in batches if necessary) and allow them to cook undisturbed for 3-4 minutes until they develop a golden brown color before stirring and continuing to cook for another 3-4 minutes until all moisture has evaporated and the mushrooms are caramelized.

Add the chopped shallot and minced garlic to the pan and sauté for 1-2 minutes until fragrant, then pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and add the fresh thyme, salt, and pepper, cooking for another 2-3 minutes until the wine has mostly evaporated.

Remove the pan from heat, stir in the remaining 2 tablespoons of butter, fresh parsley, and lemon juice, tasting and adjusting seasoning as needed before serving immediately while hot.

The most critical aspect of achieving perfectly sautéed mushrooms is avoiding overcrowding the pan, which causes the mushrooms to steam rather than brown, resulting in a soggy texture and diluted flavor, so cook in multiple batches if necessary to guarantee each piece has adequate space to caramelize properly.

Choose mushrooms that are firm and dry, avoiding any with dark spots or slimy surfaces, and resist the urge to stir them too frequently during the initial cooking phase, as this prevents proper browning and caramelization that develops the complex, concentrated flavors that make this dish exceptional.

If preparing this dish in advance, mushrooms can be sautéed earlier in the day and gently reheated with a splash of wine or broth, though they’re best served fresh from the pan to maintain their ideal texture and bright flavors.

Maple Glazed Parsnips

Maple glazed parsnips elevate this often-overlooked root vegetable into a stunning Thanksgiving side dish that showcases the natural sweetness and earthy complexity of parsnips while adding the warm, caramelized flavors of pure maple syrup. This preparation transforms humble parsnips through a combination of roasting and glazing techniques that concentrate their inherent sugars while creating a beautiful golden exterior that glistens with maple goodness.

The natural nuttiness of parsnips pairs exceptionally well with maple syrup’s rich sweetness, creating a harmonious balance that complements the savory elements of the traditional Thanksgiving meal while providing a sophisticated alternative to more common root vegetable preparations.

The earthy sweetness of parsnips transforms into an elegant holiday side when paired with golden maple syrup’s caramelized richness.

The beauty of maple glazed parsnips lies in their ability to bridge the gap between sweet and savory elements on the holiday table, offering a refined side dish that appeals to both adults and children while adding visual appeal through their golden color and glossy finish.

Unlike carrots or sweet potatoes, parsnips provide a more complex flavor profile with subtle peppery notes that prevent the dish from becoming overly sweet, while their tender texture absorbs the maple glaze beautifully without becoming mushy. This dish can be prepared alongside other roasted vegetables and requires minimal hands-on attention, making it an ideal choice for busy holiday cooks who want to maximize oven space while creating an impressive and memorable side dish.

• 2 pounds large parsnips, peeled and cut into 2-inch pieces
• 3 tablespoons olive oil
• ⅓ cup pure maple syrup
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• 2 tablespoons chopped fresh parsley
• 1 tablespoon apple cider vinegar

Preheat the oven to 425°F and toss the parsnip pieces with olive oil, salt, and pepper before arranging them in a single layer on a large rimmed baking sheet and roasting for 20-25 minutes until they begin to caramelize and become tender when pierced with a fork.

Meanwhile, combine the maple syrup, butter, thyme, and cinnamon in a small saucepan and warm over medium heat until the butter melts and the mixture is well combined. Then remove the parsnips from the oven and brush generously with the maple glaze before returning to the oven for an additional 8-10 minutes until deeply golden and caramelized.

Remove from the oven, drizzle with apple cider vinegar for brightness, and garnish with fresh parsley before serving immediately while the glaze is still glossy and the parsnips are hot.

Choose parsnips that are similar in size for even cooking, and avoid very large parsnips which can have woody cores that should be removed before cooking. If your parsnips vary greatly in thickness, cut the thicker pieces lengthwise to guarantee uniform cooking times, and don’t overcrowd the baking sheet as this will cause the parsnips to steam rather than caramelize properly.

Roasted Beets With Goat Cheese

Roasted beets with goat cheese represents the perfect marriage of earthy sweetness and creamy tanginess, creating a sophisticated Thanksgiving side dish that brings vibrant color and complex flavors to the holiday table. The natural sugars in beets intensify during roasting, developing a deep, caramelized exterior while maintaining a tender, jewel-toned interior that provides both visual drama and exceptional taste.

The addition of creamy goat cheese creates a luxurious contrast to the beets’ earthy intensity, while fresh herbs and a drizzle of balsamic reduction add layers of flavor that elevate this simple preparation into an elegant restaurant-quality dish.

This versatile side dish offers a revitalizing departure from traditional Thanksgiving vegetables while providing essential nutrients and a striking presentation that guests will remember long after the meal ends. The combination of roasted beets and goat cheese works beautifully with the rich, savory flavors of turkey and stuffing, offering a lighter counterpoint that cleanses the palate between bites of heavier dishes.

The natural sweetness of the beets complements cranberry sauce and other fruit-based accompaniments, while the goat cheese adds a sophisticated element that appeals to more adventurous palates without overwhelming traditional tastes.

• 3 pounds mixed beets (red, golden, and chioggia), trimmed and scrubbed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 6 ounces goat cheese, crumbled
• ¼ cup toasted walnuts, roughly chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 cups baby arugula or mixed greens
• 1 tablespoon fresh thyme leaves

Preheat the oven to 400°F and wrap each beet individually in aluminum foil after drizzling with olive oil and seasoning with salt and pepper, then roast for 45-60 minutes depending on size until tender when pierced with a knife, allowing them to cool before peeling and cutting into wedges or thick slices.

Arrange the roasted beet pieces on a serving platter over a bed of baby arugula, then crumble the goat cheese generously over the top and sprinkle with toasted walnuts, fresh chives, and thyme leaves before drizzling with a mixture of balsamic vinegar and honey that has been whisked together until well combined.

When preparing this dish, wear gloves to prevent staining your hands with beet juice, and consider roasting the beets up to two days ahead of time for easier meal preparation, storing them covered in the refrigerator until ready to assemble.

Different colored beets may have varying cooking times, so test each variety separately and remove them as they become tender, and always peel beets while they’re still warm for easier skin removal.

The goat cheese should be added just before serving to maintain its creamy texture and prevent it from melting, and if preparing for a crowd, this dish can be assembled on individual plates for more elegant presentation.

Traditional Gravy

Traditional gravy serves as the cornerstone of Thanksgiving dinner, transforming pan drippings from the roasted turkey into a rich, velvety sauce that enhances every component of the holiday meal. This classic preparation relies on the fundamental technique of creating a roux from fat and flour, then slowly incorporating turkey drippings and stock to achieve the perfect consistency and depth of flavor that defines memorable Thanksgiving gravy. The key to exceptional gravy lies in proper preparation and timing, ensuring that this essential sauce is ready to complement the carved turkey, creamy mashed potatoes, and other traditional sides that define the holiday feast.

The beauty of traditional gravy extends beyond its role as a simple sauce, as it captures and concentrates all the savory elements from the roasted turkey while providing a unifying flavor that ties the entire meal together. When prepared correctly, traditional gravy offers a smooth, lump-free texture with a rich golden-brown color and complex taste that balances the turkey’s natural flavors with aromatic herbs and seasonings. This versatile sauce adapts beautifully to different preferences, allowing cooks to adjust the consistency from light and pourable to thick and coating, while the addition of fresh herbs or white wine can elevate the basic recipe to restaurant-quality sophistication.

Traditional gravy transforms simple pan drippings into a unifying sauce that captures the essence of the entire Thanksgiving feast.

• ¼ cup turkey drippings or butter
• ¼ cup all-purpose flour
• 2 cups turkey stock or chicken broth
• 1 cup pan drippings from roasted turkey
• 1 teaspoon fresh thyme leaves
• ½ teaspoon dried sage
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons dry white wine (optional)
• 1 tablespoon fresh parsley, chopped

Heat the turkey drippings or butter in a large saucepan over medium heat, then whisk in the flour to create a smooth roux, cooking for 2-3 minutes until the mixture turns golden brown and develops a nutty aroma without burning. Gradually add the turkey stock and pan drippings while whisking constantly to prevent lumps from forming, then bring the mixture to a gentle boil before reducing heat to low and simmering for 10-15 minutes until the gravy reaches your desired consistency.

Season with thyme, sage, salt, and pepper, then stir in the optional white wine and fresh parsley during the final minute of cooking, adjusting the seasoning to taste before straining through a fine-mesh sieve if completely smooth gravy is desired.

Always taste and adjust seasoning gradually since pan drippings can vary greatly in saltiness depending on how the turkey was prepared, and keep the gravy warm in a slow cooker or double boiler if making ahead of time, whisking occasionally to prevent a skin from forming on the surface. If the gravy becomes too thick, thin it with additional warm stock or pan drippings, and if it’s too thin, create a slurry with equal parts flour and cold water to thicken it without creating lumps, remembering that gravy will continue to thicken slightly as it cools.

Candied Yams

Candied yams represent one of the most beloved and anticipated side dishes on the Thanksgiving table, transforming humble sweet potatoes into a luxurious, caramelized delicacy that perfectly balances natural sweetness with warm spices and rich butter. This Southern-inspired dish elevates the earthy flavors of sweet potatoes through a glossy coating of brown sugar, butter, and aromatic spices that creates a beautiful amber glaze while the potatoes slowly caramelize in the oven.

The combination of tender, creamy sweet potato flesh with the sticky-sweet exterior creates an irresistible contrast in both texture and flavor that appeals to guests of all ages. The traditional preparation of candied yams involves layering sliced sweet potatoes with a decadent mixture of brown sugar, butter, and warming spices like cinnamon and nutmeg, allowing the natural sugars to concentrate and develop deep caramel notes during the slow baking process.

This classic holiday side dish offers the perfect counterpoint to savory elements of the Thanksgiving feast, providing a touch of indulgent sweetness that complements the richness of turkey and gravy while adding vibrant color to the holiday table. The beauty of candied yams lies in their versatility, as they can be prepared ahead of time and reheated, making them an ideal choice for busy holiday cooking schedules.

• 3 pounds sweet potatoes, peeled and sliced into ½-inch rounds
• ½ cup unsalted butter, melted
• ¾ cup packed brown sugar
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup chopped pecans (optional)
• 2 tablespoons bourbon (optional)

Preheat the oven to 375°F and arrange the sliced sweet potatoes in overlapping layers in a buttered 9×13-inch baking dish. Then whisk together the melted butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, ginger, salt, pepper, and optional bourbon in a separate bowl until smooth.

Pour this mixture evenly over the sweet potatoes, making sure all slices are well-coated, then cover tightly with aluminum foil and bake for 45 minutes before removing the foil and continuing to bake for an additional 20-25 minutes, basting every 10 minutes with the pan juices until the potatoes are fork-tender and the top is beautifully caramelized.

Sprinkle with chopped pecans during the final 10 minutes of baking if desired, and allow the dish to rest for 5 minutes before serving to let the glaze thicken slightly. For the best results, choose sweet potatoes that are similar in size to guarantee even cooking, and avoid over-crowding the baking dish which can lead to uneven caramelization and soggy results.

The key to achieving the perfect candied yams lies in the basting process, as regularly spooning the sweet pan juices over the potatoes creates multiple layers of caramelized coating while preventing the top from drying out. Remember that the dish will continue to thicken slightly as it cools, so avoid the temptation to over-reduce the glaze during baking.

Roasted Asparagus With Lemon

Roasted asparagus with lemon brings a fresh, vibrant element to the Thanksgiving table that perfectly balances the richness of traditional holiday fare with its crisp texture and bright, citrusy flavor profile. This elegant side dish showcases the natural sweetness of asparagus spears through high-heat roasting, which caramelizes the tips while maintaining a tender-crisp bite throughout the stalks.

The addition of fresh lemon juice and zest creates a zesty brightness that cuts through heavier dishes while adding a sophisticated touch that elevates this simple vegetable to restaurant-quality status.

The beauty of roasted asparagus lies in its simplicity and speed, making it an ideal choice for busy holiday cooking when oven space and time are at a premium. Unlike many traditional Thanksgiving sides that require lengthy preparation and cooking times, this dish can be prepared and roasted in under twenty minutes, allowing it to be prepared fresh while other dishes rest or finish cooking.

The vibrant green color and elegant presentation of perfectly roasted asparagus spears adds visual appeal to the holiday spread while providing a lighter, healthier option that guests will appreciate alongside richer traditional offerings.

• 2 pounds fresh asparagus spears, trimmed
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1 large lemon, zested and juiced
• 2 tablespoons unsalted butter
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons toasted pine nuts (optional)
• Red pepper flakes to taste

Preheat the oven to 425°F and arrange the trimmed asparagus spears in a single layer on a large rimmed baking sheet, then drizzle with olive oil and season with salt, pepper, and minced garlic, tossing to guarantee even coating before roasting for 12-15 minutes until the spears are tender and the tips are lightly caramelized.

Remove from the oven and immediately dot with butter pieces, allowing them to melt over the hot asparagus, then squeeze fresh lemon juice over the spears and sprinkle with lemon zest, Parmesan cheese, and optional pine nuts before serving immediately while still warm.

For the best results, choose asparagus spears that are uniform in thickness to guarantee even cooking, and avoid overcooking as asparagus can quickly become mushy and lose its appealing texture.

The asparagus is perfectly done when it can be easily pierced with a fork but still maintains a slight firmness, and the timing may need to be adjusted based on the thickness of your spears, with thicker spears requiring an additional 2-3 minutes of roasting time.

Scalloped Potatoes

Scalloped potatoes represent the ultimate comfort food side dish for Thanksgiving, transforming humble potatoes into a luxurious, creamy casserole that rivals any restaurant preparation. This classic dish features thinly sliced potatoes layered with a rich, velvety cheese sauce that bakes into golden perfection, creating tender potato layers enveloped in a decadent cream sauce that has thickened and developed complex flavors during the slow baking process.

The top layer develops a beautiful golden-brown crust while the interior remains impossibly creamy, making each forkful a perfect balance of textures that complements both turkey and ham beautifully. The key to exceptional scalloped potatoes lies in proper preparation and patience, as this dish rewards careful layering and slow, gentle baking that allows the flavors to meld and the potatoes to absorb the cream mixture fully.

Unlike simple mashed potatoes, scalloped potatoes offer an elegant presentation that can be prepared entirely in advance and reheated, making them an ideal choice for holiday entertaining when timing multiple dishes becomes vital. The rich, satisfying nature of this side dish makes it a crowd-pleaser that appeals to both adults and children, guaranteeing that this classic comfort food will become a requested tradition at future holiday gatherings.

• 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 2 cups heavy cream
• 1 cup whole milk
• 3 tablespoons all-purpose flour
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg
• 1½ cups sharp cheddar cheese, grated
• ½ cup Gruyère cheese, grated
• 3 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons fresh chives, chopped

Preheat the oven to 350°F and butter a 9×13-inch baking dish, then whisk together the cream, milk, flour, garlic, thyme, salt, pepper, and nutmeg in a large bowl until smooth. Layer half the sliced potatoes in the prepared baking dish, overlapping slightly, then pour half the cream mixture over the potatoes and sprinkle with half the cheddar and Gruyère cheeses before repeating with the remaining potatoes, cream mixture, and cheeses, then dot the top with butter pieces.

Cover tightly with aluminum foil and bake for 45 minutes, then remove the foil and continue baking for 30-40 minutes until the top is golden brown and the potatoes are fork-tender, then let rest for 10 minutes before garnishing with fresh chives and serving.

Use a mandoline slicer or sharp knife to guarantee uniform potato slices, as consistent thickness is vital for even cooking, and avoid rinsing the sliced potatoes as the natural starch helps thicken the cream sauce during baking. The dish can be assembled up to one day in advance and refrigerated covered, though you may need to add an additional 15-20 minutes to the covered baking time if starting from cold, and always test for doneness by inserting a knife through the center to verify the potatoes are completely tender before removing the foil for the final browning phase.

Caramelized Onion and Apple Stuffing

Caramelized onion and apple stuffing elevates the traditional bread-based side dish into an extraordinary culinary experience that perfectly captures the essence of fall flavors on your Thanksgiving table. This sophisticated stuffing combines the deep, sweet richness of slowly caramelized onions with the bright tartness of fresh apples, creating a complex flavor profile that balances savory herbs with subtle fruit sweetness. The lengthy caramelization process transforms ordinary onions into jammy, golden strands that provide an intense umami foundation, while crisp apples add textural contrast and a revitalizing brightness that cuts through the rich, buttery bread base.

The beauty of this stuffing lies in its ability to complement both traditional turkey and modern holiday proteins while standing confidently as a vegetarian centerpiece for plant-based guests. Unlike standard stuffing recipes that can become heavy and one-dimensional, the addition of caramelized onions and apples creates layers of flavor that develop and intensify during baking, resulting in a dish that tastes far more complex than its simple ingredient list suggests. The natural sugars from both the onions and apples create appealing caramelized edges throughout the stuffing, while fresh herbs and quality bread cubes provide the perfect canvas for these starring flavors to shine.

This sophisticated stuffing transforms simple ingredients into complex layers of flavor that complement any holiday protein while satisfying vegetarian guests.

• 1 large loaf day-old sourdough bread, cut into 1-inch cubes
• 4 large yellow onions, thinly sliced
• 3 Honeycrisp apples, peeled and diced
• ½ cup unsalted butter
• 4 celery stalks, diced
• 3 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, minced
• 3-4 cups low-sodium chicken or vegetable broth
• 2 large eggs, beaten
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh parsley, chopped

Preheat the oven to 350°F and spread bread cubes on baking sheets to toast for 15 minutes until golden. Then heat butter in a large skillet over medium-low heat and cook the sliced onions for 25-30 minutes, stirring occasionally, until deep golden brown and caramelized. Add the diced apples and celery to the skillet and cook for 5 minutes until slightly softened, then stir in the sage, thyme, and rosemary and cook for another minute until fragrant.

Transfer the bread cubes to a large bowl, add the caramelized onion mixture, and toss gently. Then gradually add 3 cups of warm broth and the beaten eggs, mixing until the bread is well-moistened but not soggy, adding more broth if needed. Season with salt, pepper, and parsley, then transfer to a buttered 9×13-inch baking dish and bake covered for 30 minutes. Uncover and bake for an additional 15-20 minutes until the top is golden brown and crispy.

The key to perfect caramelized onion and apple stuffing is patience during the onion caramelization process, as rushing this step by using higher heat will result in burnt rather than properly caramelized onions that lack the deep, sweet flavor essential to this dish. Choose apples that hold their shape when cooked, such as Honeycrisp, Granny Smith, or Braeburn varieties, and avoid overly soft apples that will turn to mush during baking.

The stuffing can be assembled completely up to two days in advance and refrigerated, though you should add an extra 10-15 minutes to the covered baking time if starting from cold, and always check that the internal temperature reaches 165°F before serving to guarantee food safety.

Roasted Delicata Squash

Roasted delicata squash represents one of autumn’s most underutilized treasures, offering a naturally sweet, nutty flavor with tender flesh and an edible skin that eliminates the tedious peeling process required by other winter squashes. This crescent-shaped variety boasts cream-colored skin adorned with distinctive green stripes, and when roasted properly, develops crispy, caramelized edges while maintaining a creamy interior texture reminiscent of sweet potato crossed with butternut squash. The delicate skin becomes perfectly tender during roasting, making every bite effortless while adding subtle earthy notes that complement the squash’s inherent sweetness.

The versatility of roasted delicata squash makes it an ideal Thanksgiving side dish that pairs beautifully with both traditional and contemporary holiday flavors. Its natural sweetness balances savory elements on the dinner table, while its elegant appearance adds visual appeal with golden-brown caramelized surfaces and vibrant orange flesh. Unlike heavier root vegetables, delicata squash provides a lighter option that won’t overwhelm guests already laden with rich holiday foods, yet delivers enough substance and flavor complexity to stand alongside more traditional sides like stuffing and mashed potatoes.

• 3 large delicata squash (about 2-3 pounds total)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh thyme leaves
• ½ teaspoon ground cinnamon
• ¼ teaspoon red pepper flakes
• 2 tablespoons toasted pumpkin seeds
• 2 tablespoons fresh sage leaves, chopped

Preheat the oven to 425°F and line a large baking sheet with parchment paper, then wash the delicata squash thoroughly and slice them in half lengthwise, scooping out the seeds and pulp with a spoon before cutting into half-moon slices about ½-inch thick. Toss the squash slices in a large bowl with olive oil, salt, pepper, maple syrup, thyme, cinnamon, and red pepper flakes until evenly coated, then arrange in a single layer on the prepared baking sheet without overcrowding.

Roast for 20-25 minutes, flipping once halfway through, until the edges are golden brown and caramelized and the flesh is fork-tender, then sprinkle with toasted pumpkin seeds and fresh sage before serving immediately.

For the best results, make sure your squash slices are uniform in thickness to promote even cooking, and avoid overcrowding the pan which can cause steaming rather than proper caramelization. If your delicata squash has particularly tough skin, you can peel it with a vegetable peeler, though this step is typically unnecessary with properly ripe squash.

The natural sugars in both the squash and maple syrup can cause burning at high temperatures, so monitor the edges closely during the final minutes of roasting and reduce heat slightly if browning occurs too quickly.

Brown Butter Mashed Sweet Potatoes

Brown butter mashed sweet potatoes elevate the humble sweet potato to sophisticated heights by introducing the complex, nutty aroma of beurre noisette that transforms this traditional side dish into a restaurant-quality accompaniment worthy of any Thanksgiving table. The process of browning butter creates hundreds of new flavor compounds that add depth and richness, while the natural sweetness of the potatoes provides the perfect canvas for these intensified, caramelized notes.

Brown butter transforms ordinary sweet potatoes into a sophisticated side dish with complex, nutty flavors and restaurant-quality appeal.

Unlike regular mashed potatoes that rely heavily on cream and butter for richness, sweet potatoes possess an inherent creaminess and natural sugars that require only minimal enhancement to achieve luxurious results. The velvety texture achieved through proper mashing techniques combined with the aromatic brown butter creates a side dish that bridges the gap between savory and sweet, making it an ideal complement to both rich meats and lighter vegetable dishes on the holiday spread.

The gorgeous orange hue adds vibrant color to the dinner table, while the sophisticated flavor profile appeals to both traditionalists who appreciate sweet potato classics and culinary adventurers seeking elevated holiday fare. This preparation method also offers the advantage of being naturally gluten-free and easily adaptable for various dietary preferences without sacrificing the indulgent taste that makes it a memorable part of the feast.

• 3 pounds sweet potatoes
• 6 tablespoons unsalted butter
• ½ cup heavy cream, warmed
• 2 tablespoons pure maple syrup
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground white pepper
• ¼ teaspoon ground nutmeg
• 2 tablespoons fresh chives, finely chopped

Roast the sweet potatoes whole at 400°F for 45-60 minutes until completely tender, then let cool slightly before peeling and passing through a food mill or ricer into a large bowl. Meanwhile, cook the butter in a small saucepan over medium heat, swirling constantly, until it turns golden brown and develops a nutty aroma with visible brown bits on the bottom, about 4-5 minutes, then immediately remove from heat.

Gradually fold the brown butter into the riced sweet potatoes along with the warm cream, maple syrup, salt, white pepper, and nutmeg, mixing gently until smooth and creamy, then taste and adjust seasoning before transferring to a serving bowl and garnishing with fresh chives.

For the smoothest texture, avoid using a regular masher or electric mixer which can make sweet potatoes gluey, and instead invest in a food mill or ricer that creates the perfect consistency without overworking the starches. The brown butter should smell distinctly nutty and appear amber-colored with darker sediment, but watch carefully to prevent burning which would create bitter flavors that overpower the delicate sweetness of the potatoes.

Conclusion

You’ve got an absolutely incredible arsenal of side dishes that’ll make your Thanksgiving table legendary. These thirty recipes will transform your holiday spread from ordinary to extraordinary, giving everyone something to rave about long after the last bite. Don’t stress about making everything perfect – your family won’t remember the slightly lumpy gravy, but they’ll never forget the love you’ve poured into each dish you’ve prepared for them.