20 of The Best Thanksgiving Side Dish Recipes

by Amy | October 7, 2023 12:13 am

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Thanksgiving Side Dish Recipes

The Best Thanks­giv­ing Side Dish Recipes is a trea­sure trove of culi­nary inspi­ra­tion for the hol­i­day sea­son. This col­lec­tion fea­tures an array of mouth­wa­ter­ing side dish­es that per­fect­ly com­ple­ment your Thanks­giv­ing feast. From clas­sic mashed pota­toes to inno­v­a­tive takes on green bean casse­role, these recipes promise to ele­vate your hol­i­day meal. With these dish­es at your table, your Thanks­giv­ing cel­e­bra­tion will sure­ly be mem­o­rable and fla­vor­ful.

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Yum­my Mashed Pota­toes! 

Thanksgiving Side Dish Recipes

Instruc­tions:

  1. Peel the pota­toes and cut them into even­ly sized chunks.
  2. Cov­er the pota­to chunks in a large pot with cold water. Add a gen­er­ous pinch of salt to the water.
  3. Bring the water to a boil over high heat, then reduce the heat to medi­um-low and sim­mer the pota­toes until they are fork-ten­der, about 15–20 min­utes.
  4. While the pota­toes are cook­ing, heat the milk (or cream) and but­ter in a sep­a­rate saucepan over low heat until the but­ter is melt­ed. Keep the mix­ture warm.
  5. Drain them thor­ough­ly once the pota­toes are cooked and return them to the pot.
  6. Mash the pota­toes using a pota­to mash­er or a pota­to ricer until they are smooth and lump-free.
  7. Grad­u­al­ly stir the warm milk and but­ter mix­ture into the mashed pota­toes. Mix until the pota­toes are creamy and well com­bined with the liq­uid.
  8. Sea­son the mashed pota­toes with salt and pep­per to taste. Adjust the sea­son­ing as need­ed.
  9. Trans­fer the creamy mashed pota­toes to a serv­ing dish and gar­nish with chopped fresh pars­ley if desired.
  10. Serve your deli­cious home­made mashed pota­toes hot as a per­fect side dish for Thanks­giv­ing or any meal.

Feel free to adjust the amount of milk or cream and but­ter to achieve your desired lev­el of creami­ness. Enjoy your creamy mashed pota­toes!

Mac and Cheese! 

Thanksgiving Side Dish Recipes

Instruc­tions:

  1. Pre­heat your oven to 350°F (175°C).
  2. Cook the elbow mac­a­roni accord­ing to the pack­age instruc­tions until it’s al dente. Drain and set aside.
  3. In a saucepan, melt 1/4 cup of but­ter or mar­garine over medi­um heat. Stir in enough flour to make a roux. Cook, stir­ring con­stant­ly, for about 5 min­utes. Be care­ful not to brown the roux.
  4. Grad­u­al­ly whisk in the milk so that no lumps form, then bring to a boil. Reduce the heat to medi­um and sim­mer until the sauce thick­ens. This will take about 5 to 7 min­utes.
  5. Stir in the shred­ded ched­dar cheese and grat­ed Parme­san cheese until the cheese is melt­ed and the sauce is smooth—season with salt and pep­per to taste.
  6. Add the cooked mac­a­roni to the cheese sauce and stir well to coat.
  7. Trans­fer the mac­a­roni and cheese mix­ture into a light­ly greased bak­ing dish.
  8. In a sep­a­rate bowl, mix the shred­ded moz­zarel­la and Col­by cheese. Sprin­kle this cheese mix­ture over the top of the mac­a­roni and cheese.
  9. Dot with 1/4 cup of but­ter cut into small pieces.
  10. Bake in the oven until the cheese is bub­bly and gold­en brown, about 30 min­utes.
  11. Let it cool for a few min­utes before serv­ing. Enjoy your home­made mac and cheese!

Feel free to cus­tomize this recipe by adding bread­crumbs on top for extra crunch or mix­ing in ingre­di­ents like crispy bacon or sautéed onions for added fla­vor.

Green Bean Casse­role!

Thanksgiving Side Dish Recipes

Instruc­tions:

  1. Pre­heat your oven to 350°F (175°C).
  2. Bring a large pot of salt­ed water to a boil. Add the green beans and blanch them for about 5 min­utes until they are bright green and slight­ly ten­der. Drain and trans­fer the beans to an ice bath to stop cook­ing. Drain again.
  3. In a mix­ing bowl, com­bine the con­densed cream of mush­room soup, milk, gar­lic pow­der, onion pow­der, salt, and black pep­per. Mix until well com­bined.
  4. Add the blanched green beans to the soup mix­ture and fold them gen­tly until they are even­ly coat­ed.
  5. Trans­fer the green bean mix­ture to a 9x13-inch bak­ing dish.
  6. Bake in the pre­heat­ed oven for about 25 min­utes or until the casse­role is heat­ed through and the edges are bub­bly.
  7. Remove the casse­role from the oven and sprin­kle the crispy fried onions even­ly over the top.
  8. Return the casse­role to the oven and bake for 5–10 min­utes or until the onions are gold­en brown and crispy.
  9. Remove from the oven and let it cool for a few min­utes before serv­ing.
  10. Serve your home­made Green Bean Casse­role as a delec­table Thanks­giv­ing side dish every­one will love.

This clas­sic dish is sure to be a hit at your Thanks­giv­ing table!

Cran­ber­ry Sauce!

Thanksgiving Side Dish Recipes

Instruc­tions:

  1. Rinse the cran­ber­ries thor­ough­ly and remove any stems or blem­ished berries.
  2. In a medi­um saucepan, com­bine the water and sug­ar. Bring it to a boil over medi­um-high heat, stir­ring to dis­solve the sug­ar.
  3. Add the fresh cran­ber­ries once the sug­ar is ful­ly dis­solved and the mix­ture is boil­ing.
  4. Reduce the heat to medi­um and let the cran­ber­ries sim­mer for about 10–15 min­utes or until they start to burst. Stir occa­sion­al­ly.
  5. If desired, add the zest of one orange and 1–2 table­spoons of fresh­ly squeezed orange juice to the sauce for a cit­rusy fla­vor. Stir to com­bine.
  6. Con­tin­ue sim­mer­ing for anoth­er 5–10 min­utes until the sauce thick­ens. You can sim­mer longer for a thick­er con­sis­ten­cy or less for a thin­ner sauce.
  7. Taste the cran­ber­ry sauce and adjust the sweet­ness if need­ed. If you pre­fer it sweet­er, add more sug­ar or more orange juice for a tangy twist.
  8. Once the cran­ber­ries have main­ly burst and the sauce has thick­ened to your lik­ing, please remove it from the heat.
  9. Allow the cran­ber­ry sauce to cool to room tem­per­a­ture. It will con­tin­ue to thick­en as it cools.
  10. Trans­fer the cran­ber­ry sauce to a serv­ing dish, cov­er it, and refrig­er­ate until ready to serve.

This home­made cran­ber­ry sauce is a delight­ful addi­tion to your Thanks­giv­ing table. It pro­vides a sweet and tangy con­trast to the savory dish­es. Enjoy!

Thanks­giv­ing Dress­ing!

Thanksgiving Side Dish Recipes

Instruc­tions:

  1. Rinse the cran­ber­ries thor­ough­ly and remove any stems or blem­ished berries.
  2. In a medi­um saucepan, com­bine the water and sug­ar. Bring it to a boil over medi­um-high heat, stir­ring to dis­solve the sug­ar.
  3. Add the fresh cran­ber­ries once the sug­ar is ful­ly dis­solved and the mix­ture is boil­ing.
  4. Reduce the heat to medi­um and let the cran­ber­ries sim­mer for about 10–15 min­utes or until they start to burst. Stir occa­sion­al­ly.
  5. If desired, add the zest of one orange and 1–2 table­spoons of fresh­ly squeezed orange juice to the sauce for a cit­rusy fla­vor. Stir to com­bine.
  6. Con­tin­ue sim­mer­ing for anoth­er 5–10 min­utes until the sauce thick­ens. You can sim­mer longer for a thick­er con­sis­ten­cy or less for a thin­ner sauce.
  7. Taste the cran­ber­ry sauce and adjust the sweet­ness if need­ed. If you pre­fer it to be sweet­er, add more sug­ar or more orange juice for a tangy twist.
  8. Please remove it from the heat once the cran­ber­ries have main­ly burst and the sauce has thick­ened to your lik­ing.
  9. Allow the cran­ber­ry sauce to cool to room tem­per­a­ture. It will con­tin­ue to thick­en as it cools.
  10. Trans­fer the cran­ber­ry sauce to a serv­ing dish, cov­er it, and refrig­er­ate until ready to serve.

This home­made cran­ber­ry sauce is a delight­ful addi­tion to your Thanks­giv­ing table. It pro­vides a sweet and tangy con­trast to the savory dish­es. Enjoy!

Sweet Pota­to Casse­role!

Thanksgiving Side Dish Recipes

For the Top­ping:

Instruc­tions:

  1. Pre­heat your oven to 350°F (175°C). Grease a 9x13-inch bak­ing dish.
  2. Com­bine the mashed sweet pota­toes, gran­u­lat­ed sug­ar, beat­en eggs, melt­ed but­ter, milk, and vanil­la extract in a large mix­ing bowl. Mix until well com­bined.
  3. Trans­fer the sweet pota­to mix­ture to the greased bak­ing dish, spread­ing it out even­ly.
  4. Pre­pare the top­ping in a sep­a­rate mix­ing bowl by mix­ing the brown sug­ar, flour, melt­ed but­ter, and chopped pecans until you have a crumbly tex­ture.
  5. Sprin­kle the top­ping even­ly over the sweet pota­to mix­ture in the bak­ing dish.
  6. Bake in the pre­heat­ed oven for about 25–30 min­utes or until the top­ping is gold­en brown and the sweet pota­to fill­ing is heat­ed.
  7. Remove from the oven and let it cool for a few min­utes before serv­ing.
  8. Serve your home­made Sweet Pota­to Casse­role as a delight­ful Thanks­giv­ing side dish that’s both sweet and nut­ty.

This dish com­bines the nat­ur­al sweet­ness of sweet pota­toes with a crunchy pecan top­ping, mak­ing it a favorite among Thanks­giv­ing guests. Enjoy!

Roast­ed Brus­sels Sprouts!

 

Instruc­tions:

  1. Pre­heat your oven to 400°F (200°C).
  2. Toss the trimmed and halved Brus­sels sprouts in a large mix­ing bowl with olive oil until they are even­ly coated—season with salt and black pep­per to taste. If desired, add minced gar­lic for extra fla­vor.
  3. Spread the Brus­sels sprouts in a sin­gle lay­er on a bak­ing sheet.
  4. Roast the Brus­sels sprouts in the pre­heat­ed oven for about 20–25 min­utes or until they are ten­der and crispy out­side. Be sure to stir or shake the pan occa­sion­al­ly, even when cook­ing.
  5. If you’d like to add a cheesy top­ping, remove the Brus­sels sprouts from the oven a few min­utes before they’re done. Sprin­kle the grat­ed Parme­san cheese over the sprouts and return them to the oven for a cou­ple of min­utes until the cheese is melt­ed and slight­ly gold­en.
  6. Once done, trans­fer the roast­ed Brus­sels sprouts to a serv­ing dish and serve them hot.

These roast­ed Brus­sels sprouts are a fan­tas­tic Thanks­giv­ing side dish. They offer a delight­ful com­bi­na­tion of ten­der­ness and crispi­ness, with a hint of gar­lic and option­al Parme­san cheese for added fla­vor. Enjoy!

Creamy Spinach!

Thanksgiving Side Dish Recipes

Instruc­tions:

  1. Bring a large pot of water to a boil. Add the washed and trimmed spinach and blanch for about 1–2 min­utes until wilt­ed. Drain the spinach and trans­fer it to a bowl of ice water to cool. Once cool, squeeze out excess water and chop the spinach.
  2. Melt the but­ter in a large skil­let or saucepan over medi­um heat. Add the chopped onion and gar­lic and sauté until soft and translu­cent, about 3–4 min­utes.
  3. Sprin­kle the flour over the onion and gar­lic mix­ture and stir con­tin­u­ous­ly for 1–2 min­utes to make a roux.
  4. Grad­u­al­ly add the whole milk and heavy cream to the roux, whisk­ing con­tin­u­ous­ly to pre­vent lumps. Con­tin­ue to cook and whisk until the mix­ture thick­ens, about 5–7 min­utes.
  5. Stir in the grat­ed Parme­san cheese until it’s ful­ly melt­ed and the sauce is smooth.
  6. Add the chopped spinach to the creamy sauce and stir until the spinach is even­ly coat­ed.
  7. Sea­son the creamed spinach with salt, black pep­per, and a pinch of ground nut­meg if desired. Adjust the sea­son­ing to your taste.
  8. Con­tin­ue to cook for anoth­er 2–3 min­utes or until the spinach is heat­ed and the fla­vors meld togeth­er.
  9. Trans­fer the creamed spinach to a serv­ing dish and gar­nish with a sprin­kle of grat­ed nut­meg if you like.
  10. Serve your home­made creamy spinach hot as a delec­table Thanks­giv­ing side dish.

This creamy and fla­vor­ful spinach dish pairs won­der­ful­ly with your Thanks­giv­ing turkey and oth­er tra­di­tion­al dish­es. Enjoy!

Roast­ed Veg­eta­bles

  • 4 cups of mixed root veg­eta­bles (such as car­rots, parsnips, pota­toes, and beets), peeled and cut into bite-sized pieces
  • 3 table­spoons olive oil
  • 2–3 cloves gar­lic, minced
  • 2 tea­spoons fresh thyme leaves (or 1 tea­spoon dried thyme)
  • Salt and black pep­per to taste
  • 2 table­spoons fresh pars­ley, chopped (for gar­nish, option­al)

Instruc­tions:

  1. Pre­heat your oven to 425°F (220°C).
  2. Com­bine the bite-sized root veg­eta­bles, olive oil, minced gar­lic, and fresh thyme leaves in a large mix­ing bowl. Toss every­thing togeth­er until the veg­eta­bles are even­ly coat­ed with the oil and sea­son­ings.
  3. Spread the sea­soned veg­eta­bles in a sin­gle lay­er on a bak­ing sheet.
  4. Sea­son with salt and black pep­per to taste.
  5. Roast the root veg­eta­bles in the oven for about 30–40 min­utes, or until they are ten­der and caramelized, stir­ring once or twice dur­ing cook­ing to ensure even brown­ing.
  6. Once the veg­eta­bles are done roast­ing, remove them from the oven.
  7. Gar­nish with chopped fresh pars­ley for a pop of col­or and added fla­vor if desired.
  8. Serve your home­made Roast­ed Root Veg­eta­bles as a deli­cious and col­or­ful Thanks­giv­ing side dish.

This dish com­bines the nat­ur­al sweet­ness of root veg­eta­bles with the savory fla­vors of gar­lic and thyme, mak­ing it a per­fect accom­pa­ni­ment to your Thanks­giv­ing meal. Enjoy!

Yummy Sweet Potatoes!

  • 4–5 medi­um-sized yams or sweet pota­toes, peeled and cut into 1‑inch thick rounds or cubes
  • 1/2 cup (1 stick) unsalt­ed but­ter
  • 1 cup gran­u­lat­ed sug­ar
  • 1/2 cup brown sug­ar, packed
  • 1/2 tea­spoon ground cin­na­mon
  • 1/4 tea­spoon ground nut­meg
  • 1/4 tea­spoon salt
  • 1 tea­spoon vanil­la extract
  • Marsh­mal­lows for top­ping (option­al)

Instruc­tions:

  1. Pre­heat your oven to 350°F (175°C). Grease a 9x13-inch bak­ing dish.
  2. Place the peeled and cut yams or sweet pota­toes in a large pot of boil­ing water. Cook for 10–15 min­utes or until slight­ly ten­der but not ful­ly cooked. Drain and set aside.
  3. In a saucepan over medi­um heat, melt the but­ter. Stir in the gran­u­lat­ed sug­ar, brown sug­ar, ground cin­na­mon, ground nut­meg, and salt. Cook, stir­ring con­stant­ly, until the mix­ture becomes smooth and bub­bly.
  4. Remove the saucepan from heat and stir in the vanil­la extract.
  5. Place the par­tial­ly cooked yams or sweet pota­toes in the greased bak­ing dish.
  6. Pour the sug­ar and but­ter mix­ture over the yams and coat them even­ly.
  7. Cov­er the bak­ing dish with alu­minum foil and bake in the oven for 30–40 min­utes, or until the yams are ten­der and the sauce is thick­ened.
  8. If desired, uncov­er the dish and place marsh­mal­lows on top. Please return it to the oven and broil for a few min­utes until the marsh­mal­lows are gold­en brown and bub­bly. Keep a close eye on them to pre­vent burn­ing.
  9. Remove from the oven and let it cool for a few min­utes before serv­ing.
  10. Serve your home­made Can­died Yams as a sweet and com­fort­ing Thanks­giv­ing side dish.

These Can­died Yams are a delight­ful blend of sweet and savory fla­vors, and the toast­ed marsh­mal­low top­ping adds an extra lay­er of deli­cious­ness. Enjoy your Thanks­giv­ing meal!

Creamed Corn!

  • 4 cups fresh or frozen corn ker­nels (about 4–5 ears of corn)
  • 1 cup heavy cream
  • 2 table­spoons unsalt­ed but­ter
  • 1 table­spoon gran­u­lat­ed sug­ar
  • Salt and black pep­per to taste
  • 2 table­spoons all-pur­pose flour
  • Chopped fresh pars­ley for gar­nish (option­al)

Instruc­tions:

  1. In a large skil­let, melt the but­ter over medi­um heat.
  2. Add the corn ker­nels and sauté for about 5 min­utes, or until they become slight­ly ten­der and begin to brown.
  3. Sprin­kle the sug­ar over the corn and stir to coat even­ly. Cook for an addi­tion­al 2–3 min­utes to caramelize the sug­ar and enhance the sweet­ness of the corn.
  4. Sprin­kle the flour over the corn and stir to com­bine. Cook for anoth­er 2–3 min­utes to remove the raw taste of the flour.
  5. Grad­u­al­ly pour in the heavy cream while stir­ring con­stant­ly. Con­tin­ue to cook and stir until the mix­ture thick­ens, about 5–7 min­utes.
  6. Sea­son the creamed corn with salt and black pep­per to taste. Adjust the sea­son­ing accord­ing to your pref­er­ences.
  7. Once the creamed corn has thick­ened to your lik­ing and the fla­vors meld togeth­er, could you remove it from heat?
  8. Trans­fer the creamed corn to a serv­ing dish.
  9. Gar­nish with chopped fresh pars­ley for a pop of col­or and added fla­vor if desired.
  10. Serve your home­made Creamed Corn hot as a com­fort­ing and creamy Thanks­giv­ing dish.

This creamy and sweet corn dish will be a hit at your Thanks­giv­ing table, adding a touch of com­fort to your hol­i­day meal. Enjoy!

Scal­loped Pota­toes!

  • 4–5 large rus­set pota­toes, peeled and thin­ly sliced
  • 1 small onion, thin­ly sliced (option­al)
  • 2 cups shred­ded ched­dar cheese
  • 2 cups heavy cream
  • 2 cloves gar­lic, minced
  • 2 table­spoons unsalt­ed but­ter
  • 2 table­spoons all-pur­pose flour
  • Salt and black pep­per to taste
  • Chopped fresh pars­ley for gar­nish (option­al)

Instruc­tions:

  1. Pre­heat your oven to 375°F (190°C). Grease a 9x13-inch bak­ing dish.
  2. In a saucepan over medi­um heat, melt the but­ter. Add the minced gar­lic and sauté for about 1 minute until fra­grant.
  3. Sprin­kle the flour over the melt­ed but­ter and gar­lic. Stir to cre­ate a roux and cook for anoth­er 1–2 min­utes to remove the raw taste of the flour.
  4. Grad­u­al­ly whisk in the heavy cream, break­ing up any lumps. Cook and whisk until the mix­ture thick­ens and becomes smooth about 5–7 min­utes.
  5. Sea­son the cream sauce with salt and black pep­per to taste.
  6. In the greased bak­ing dish, lay­er half of the sliced pota­toes and half of the sliced onions (if using). Sprin­kle with half of the shred­ded ched­dar cheese.
  7. Pour half of the creamy gar­lic sauce even­ly over the first lay­er of pota­toes.
  8. Repeat the lay­er­ing process with the remain­ing pota­toes, onions, ched­dar cheese, and creamy sauce.
  9. Cov­er the bak­ing dish with alu­minum foil and bake in the oven for about 45 min­utes.
  10. Remove the foil and bake for 15–20 min­utes or until the pota­toes are ten­der, the top is gold­en brown, and the sauce is bub­bling.
  11. If desired, gar­nish with chopped fresh pars­ley for added fla­vor and pre­sen­ta­tion.
  12. Allow the Scal­loped Pota­toes to cool for a few min­utes before serv­ing.
  13. Serve your home­made Scal­loped Pota­toes as a rich and cheesy Thanks­giv­ing side dish that will delight your guests.

This creamy and cheesy pota­to dish will sure­ly be a hit at your Thanks­giv­ing table. Enjoy!

Cran­ber­ry Pecan Sal­ad!

Thanksgiving Side Dish Recipes

  • 6 cups mixed sal­ad greens (e.g., spinach, arugu­la, romaine)
  • 1 cup fresh cran­ber­ries
  • 1/2 cup chopped pecans, toast­ed
  • 1/2 cup crum­bled feta cheese

For the Vinai­grette:

  • 1/4 cup extra-vir­gin olive oil
  • 2 table­spoons bal­sam­ic vine­gar
  • 1 table­spoon hon­ey
  • 1/2 tea­spoon Dijon mus­tard
  • Salt and black pep­per to taste

Instruc­tions: For the Sal­ad:

  1. Wash and dry the mixed sal­ad greens and place them in a large bowl.
  2. Rinse the fresh cran­ber­ries and set aside.
  3. In a dry skil­let over medi­um heat, toast the chopped pecans for about 3–5 min­utes until they become fra­grant and light­ly browned. Stir fre­quent­ly to pre­vent burn­ing. Remove from the heat and let them cool.
  4. Add the fresh cran­ber­ries, toast­ed pecans, and crum­bled feta cheese to the sal­ad greens.

For the Vinai­grette:

  1. Com­bine the extra-vir­gin olive oil, bal­sam­ic vine­gar, hon­ey, Dijon mus­tard, salt, and black pep­per in a small bowl or jar. Whisk or shake vig­or­ous­ly until the vinai­grette is well-emul­si­fied.

Assem­bling the Sal­ad:

  1. Driz­zle the vinai­grette over the sal­ad ingre­di­ents in the sal­ad bowl.
  2. Toss the sal­ad gen­tly to ensure that the dress­ing is even­ly dis­trib­uted.
  3. Serve your home­made Cran­ber­ry Pecan Sal­ad imme­di­ate­ly as a refresh­ing and vibrant Thanks­giv­ing side dish.

This sal­ad com­bines the sweet­ness of fresh cran­ber­ries, the crunch of toast­ed pecans, and the creami­ness of feta cheese; all brought togeth­er with a delight­ful bal­sam­ic vinai­grette. Enjoy!

Green Bean Almondine!

  • 1 1/2 pounds fresh green beans, trimmed
  • 2 table­spoons unsalt­ed but­ter
  • 2 table­spoons olive oil
  • 1/4 cup sliced almonds
  • 2 cloves gar­lic, minced
  • Zest of one lemon (option­al)
  • Juice of half a lemon
  • Salt and black pep­per to taste
  • Lemon wedges for gar­nish (option­al)

Instruc­tions:

  1. Bring a large pot of salt­ed water to a boil. Add the trimmed green beans and blanch them for 3–4 min­utes or until ten­der-crisp. Drain and imme­di­ate­ly trans­fer them to a bowl of ice water to stop cook­ing. Drain again and set aside.
  2. Melt the but­ter in a large skil­let over medi­um heat and add the olive oil.
  3. Add the sliced almonds and sauté them for 2–3 min­utes or until light­ly toast­ed. Stir fre­quent­ly to pre­vent burn­ing. Remove a few toast­ed almonds for gar­nish, if desired.
  4. Add the minced gar­lic to the skil­let and sauté for anoth­er 1–2 min­utes until fra­grant.
  5. Add the blanched green beans to the skil­let and toss them with almonds.
  6. Add the lemon zest and lemon juice to the skil­let and toss to coat the green beans even­ly.
  7. Sea­son with salt and black pep­per to taste. Adjust the sea­son­ing accord­ing to your pref­er­ences.
  8. Cook for 2–3 min­utes or until the green beans are heat­ed through and well coat­ed with the almond and lemon mix­ture.
  9. Trans­fer the Green Bean Almondine to a serv­ing dish and gar­nish with the reserved toast­ed almonds and lemon wedges if desired.
  10. Serve your home­made Green Bean Almondine as an ele­gant Thanks­giv­ing side dish.

This dish com­bines the crispi­ness of green beans with the nut­ty fla­vor of almonds and a hint of cit­rus from the lemon, mak­ing it a per­fect addi­tion to your Thanks­giv­ing menu. Enjoy!

Gar­lic Mashed Pota­toes!

  • 4 pounds rus­set pota­toes, peeled and cut into chunks
  • 1 cup (2 sticks) unsalt­ed but­ter
  • 4 cloves gar­lic, minced
  • 1 1/2 cups whole milk
  • Salt and black pep­per to taste
  • Chopped fresh pars­ley for gar­nish (option­al)

Instruc­tions:

  1. Place the peeled and chopped pota­toes in a large pot of salt­ed water. Bring the water to a boil and cook the pota­toes for about 15–20 min­utes, or until they are fork-ten­der.
  2. While the pota­toes are cook­ing, melt the but­ter in a saucepan over medi­um heat. Add the minced gar­lic and sauté for 1–2 min­utes until fra­grant. Remove from heat.
  3. Drain the cooked pota­toes and return them to the pot.
  4. Pour the gar­lic-infused melt­ed but­ter over the pota­toes.
  5. Mash the pota­toes with a pota­to mash­er until they are smooth and creamy.
  6. Grad­u­al­ly add the whole milk, stir­ring con­tin­u­ous­ly, until you achieve your desired creamy con­sis­ten­cy. You may not need to use all of the milk, so add it a lit­tle at a time.
  7. Sea­son the mashed pota­toes with salt and black pep­per to taste. Adjust the sea­son­ing accord­ing to your pref­er­ences.
  8. Trans­fer the But­tery Gar­lic Mashed Pota­toes to a serv­ing dish.
  9. If desired, gar­nish with chopped fresh pars­ley for added fla­vor and pre­sen­ta­tion.
  10. Serve your home­made But­tery Gar­lic Mashed Pota­toes as a rich and creamy Thanks­giv­ing side dish.

These mashed pota­toes are lux­u­ri­ous­ly creamy with a delight­ful gar­lic fla­vor, mak­ing them per­fect for your Thanks­giv­ing feast. Enjoy! 

Cran­ber­ry Sauce!

  • 12 ounces fresh cran­ber­ries
  • 1 cup gran­u­lat­ed sug­ar
  • 1 cup water
  • Zest and juice of one orange
  • Zest and juice of one lemon
  • 1/4 tea­spoon ground cin­na­mon (option­al)

Instruc­tions:

  1. Com­bine the fresh cran­ber­ries, gran­u­lat­ed sug­ar, and water in a medi­um saucepan.
  2. Add the zest and juice of one orange and one lemon to the saucepan.
  3. If desired, add the ground cin­na­mon for a hint of spice.
  4. Place the saucepan over medi­um-high heat and bring the mix­ture to a boil.
  5. Reduce the heat to medi­um-low and sim­mer, stir­ring occa­sion­al­ly, for 10–15 min­utes. The cran­ber­ries will pop, and the sauce will thick­en.
  6. Taste the sauce and adjust the sweet­ness or tart­ness by adding more sug­ar if need­ed.
  7. Remove the saucepan from heat and allow the cran­ber­ry sauce to cool.
  8. Once cooled, trans­fer the Cran­ber­ry Sauce to a serv­ing dish.
  9. Refrig­er­ate for at least 1–2 hours before serv­ing to allow the fla­vors to meld.
  10. Serve your home­made Cran­ber­ry Sauce as a tangy and vibrant Thanks­giv­ing side dish.

This home­made cran­ber­ry sauce is burst­ing with fla­vor and adds a delight­ful tangy con­trast to the rich­ness of Thanks­giv­ing dish­es. Enjoy!

 

Sausage and Sage Stuff­ing!

  • 8 cups stale bread cubes (such as French or Ital­ian bread)
  • 1 pound pork sausage (mild or hot, depend­ing on your pref­er­ence)
  • 1/2 cup (1 stick) unsalt­ed but­ter
  • 1 medi­um onion, fine­ly chopped
  • 3–4 cel­ery stalks, fine­ly chopped
  • 2 cloves gar­lic, minced
  • 2 table­spoons fresh sage leaves, chopped (or 2 tea­spoons dried sage)
  • 2 table­spoons fresh pars­ley, chopped
  • 2–3 cups chick­en or veg­etable broth
  • Salt and black pep­per to taste

Instruc­tions:

  1. Pre­heat your oven to 350°F (175°C). Grease a 9x13-inch bak­ing dish.
  2. Over medi­um heat, cook the pork sausage in a large skil­let until it’s browned and cooked through, break­ing it into crum­bles as it cooks. Remove the sausage from the skil­let and set it aside.
  3. In the same skil­let, melt the but­ter over medi­um heat. Add the chopped onion, cel­ery, and minced gar­lic. Sauté for about 5–7 min­utes, or until the veg­eta­bles are soft and translu­cent.
  4. Stir in the fresh sage and cook for anoth­er 2 min­utes to release the aro­ma.
  5. Com­bine the stale bread cubes, cooked sausage, sautéed veg­etable mix­ture, fresh pars­ley, salt, and black pep­per in a large mix­ing bowl. Toss every­thing togeth­er until well mixed.
  6. Grad­u­al­ly pour in enough chick­en or veg­etable broth to moist­en the bread cubes. The amount of broth need­ed may vary, so add it a lit­tle at a time until the stuff­ing reach­es your desired mois­ture lev­el.
  7. Trans­fer the stuff­ing mix­ture to the greased bak­ing dish.
  8. Cov­er the dish with alu­minum foil and bake in the oven for 30–40 min­utes.
  9. Remove the foil and bake for 10–15 min­utes until the top is gold­en brown and the stuff­ing is heat­ed through.
  10. Serve your home­made Sausage and Sage Stuff­ing as a deli­cious Thanks­giv­ing side dish.

This stuff­ing com­bines the rich fla­vors of sausage and sage with the com­fort­ing taste of bread, mak­ing it a per­fect com­ple­ment to your Thanks­giv­ing turkey. Enjoy!

Roast­ed Brus­sels Sprouts with Bal­sam­ic Glaze!

  • 1 1/2 pounds Brus­sels sprouts, trimmed and halved
  • 2 table­spoons olive oil
  • Salt and black pep­per to taste
  • 2–3 table­spoons bal­sam­ic glaze (store-bought or home­made)
  • 1/4 cup grat­ed Parme­san cheese (option­al)
  • Chopped fresh pars­ley for gar­nish (option­al)

Instruc­tions:

  1. Pre­heat your oven to 400°F (200°C).
  2. Toss the trimmed and halved Brus­sels sprouts in a large mix­ing bowl with olive oil until they are even­ly coat­ed.
  3. Sea­son the Brus­sels sprouts with salt and black pep­per to taste. Toss again to ensure even sea­son­ing.
  4. Spread the sea­soned Brus­sels sprouts in a sin­gle lay­er on a bak­ing sheet.
  5. Roast the Brus­sels sprouts in the pre­heat­ed oven for about 20–25 min­utes, or until they are ten­der and browned, stir­ring once or twice dur­ing cook­ing for even roast­ing.
  6. Remove the roast­ed Brus­sels sprouts from the oven and trans­fer them to a serv­ing dish.
  7. Driz­zle the bal­sam­ic glaze over the roast­ed Brus­sels sprouts. Adjust the amount of glaze to your taste.
  8. If desired, sprin­kle grat­ed Parme­san cheese over the top for added fla­vor.
  9. Gar­nish with chopped fresh pars­ley for a pop of col­or and fresh­ness.
  10. Serve your home­made Roast­ed Brus­sels Sprouts with Bal­sam­ic Glaze as a deli­cious and healthy Thanks­giv­ing side dish.

These roast­ed Brus­sels sprouts are caramelized and coat­ed in a delight­ful bal­sam­ic glaze, mak­ing them a savory and slight­ly sweet addi­tion to your Thanks­giv­ing meal. Enjoy!

Cran­ber­ry Pecan Stuffed Acorn Squash!

  • 2 acorn squash­es, halved, and seeds removed
  • 2 table­spoons olive oil
  • Salt and black pep­per to taste

For the Cran­ber­ry Pecan Stuff­ing:

  • 1 cup wild rice blend
  • 2 cups veg­etable or chick­en broth
  • 1/2 cup dried cran­ber­ries
  • 1/2 cup chopped pecans
  • 1/4 cup chopped fresh pars­ley
  • 2 table­spoons unsalt­ed but­ter
  • 1 small onion, fine­ly chopped
  • 2 cloves gar­lic, minced
  • 1 tea­spoon dried thyme
  • Salt and black pep­per to taste

Instruc­tions:For the Stuffed Acorn Squash:

  1. Pre­heat your oven to 375°F (190°C).
  2. Brush the cut sides of the acorn squash halves with olive oil and sea­son with salt and black pep­per.
  3. Place the squash halves, cut side down, on a bak­ing sheet lined with parch­ment paper.
  4. Roast the squash in the pre­heat­ed oven for 30–40 min­utes, or until it is ten­der and eas­i­ly pierced with a fork. Remove it from the oven and set aside.

For the Cran­ber­ry Pecan Stuff­ing:

  1. Com­bine the wild rice blend and veg­etable or chick­en broth in a saucepan. Bring to a boil, then reduce the heat, cov­er, and sim­mer for about 45–50 min­utes until the rice is ten­der and the liq­uid is absorbed.
  2. While the rice is cook­ing, melt the but­ter in a skil­let over medi­um heat. Add the chopped onion and sauté for 3–4 min­utes, or until soft­ened.
  3. Add the minced gar­lic and cook for 1–2 min­utes until fra­grant.
  4. Stir in the dried cran­ber­ries, chopped pecans, thyme, salt, and black pep­per. Cook for anoth­er 2–3 min­utes to com­bine the fla­vors.
  5. Once the rice is cooked, fluff it with a fork and trans­fer it to a large mix­ing bowl.
  6. Add the cran­ber­ry pecan mix­ture and chopped fresh pars­ley to the cooked rice. Toss every­thing togeth­er until well com­bined.

Assem­bling the Dish:

  1. Place the roast­ed acorn squash halves on a serv­ing plat­ter or indi­vid­ual plates.
  2. Fill each squash half with a gen­er­ous por­tion of the cran­ber­ry pecan stuff­ing.
  3. Serve your home­made Cran­ber­ry Pecan Stuffed Acorn Squash as a fla­vor­ful and fes­tive Thanks­giv­ing side dish.

This dish com­bines the sweet­ness of roast­ed acorn squash with the savory and nut­ty fla­vors of the cran­ber­ry pecan stuff­ing, cre­at­ing a delight­ful and visu­al­ly appeal­ing addi­tion to your Thanks­giv­ing table. Enjoy!

Gar­lic Roast­ed Aspara­gus!

  • 1 pound fresh aspara­gus spears, tough ends trimmed
  • 2 table­spoons olive oil
  • 4 cloves gar­lic, minced
  • Salt and black pep­per to taste
  • Zest of one lemon (option­al)
  • Lemon wedges for gar­nish (option­al)

Instruc­tions:

  1. Pre­heat your oven to 425°F (220°C).
  2. Place the trimmed aspara­gus spears on a bak­ing sheet.
  3. Driz­zle the olive oil over the aspara­gus and toss to coat even­ly.
  4. Sprin­kle the minced gar­lic over the aspara­gus, sea­son­ing with salt and black pep­per to taste, and toss again to ensure even sea­son­ing.
  5. Spread the aspara­gus in a sin­gle lay­er on the bak­ing sheet.
  6. Roast the aspara­gus in the pre­heat­ed oven for about 10–15 min­utes, or until they are ten­der and slight­ly browned, stir­ring once dur­ing cook­ing for even roast­ing.
  7. Remove the roast­ed aspara­gus from the oven.
  8. If desired, sprin­kle the zest of one lemon over the aspara­gus and gar­nish with lemon wedges.
  9. Serve your home­made Gar­lic Roast­ed Aspara­gus as a fla­vor­ful and healthy Thanks­giv­ing side dish.

This dish allows the nat­ur­al fla­vors of aspara­gus to shine, enhanced by the aro­mat­ic gar­lic and option­al lemon zest. It’s a sim­ple yet ele­gant addi­tion to your Thanks­giv­ing table. Enjoy!

Glazed Car­rots!

  • 2 pounds car­rots, peeled and sliced into coins
  • 3 table­spoons unsalt­ed but­ter
  • 3 table­spoons hon­ey
  • 1 table­spoon fresh thyme leaves (or 1 tea­spoon dried thyme)
  • Salt and black pep­per to taste
  • Chopped fresh pars­ley for gar­nish (option­al)

Instruc­tions:

  1. In a large skil­let over medi­um heat, melt the but­ter.
  2. Add the sliced car­rots to the skil­let and sauté for about 5 min­utes or until they become ten­der.
  3. Stir in the hon­ey and fresh thyme (or dried thyme) and cook for anoth­er 5–7 min­utes until the car­rots are glazed and caramelized. Stir occa­sion­al­ly to pre­vent burn­ing.
  4. Sea­son the hon­ey-glazed car­rots with salt and black pep­per to taste. Adjust the sea­son­ing accord­ing to your pref­er­ences.
  5. Remove the skil­let from heat.
  6. If desired, gar­nish with chopped fresh pars­ley for added fla­vor and pre­sen­ta­tion.
  7. Serve your home­made Hon­ey Glazed Car­rots as a sweet and savory Thanks­giv­ing side dish.

These hon­ey-glazed car­rots are a delight­ful com­bi­na­tion of sweet­ness and earthy thyme, mak­ing them a per­fect accom­pa­ni­ment to your Thanks­giv­ing meal. Enjoy! These 20 Thanks­giv­ing side dish recipes offer diverse fla­vors and tex­tures that will ele­vate your hol­i­day feast to new heights. From clas­sic favorites like creamy mashed pota­toes and stuff­ing to inven­tive dish­es like cran­ber­ry pecan stuffed acorn squash and hon­ey-glazed car­rots, there’s some­thing to sat­is­fy every palate. The rich and savory fla­vors of recipes such as gar­lic roast­ed aspara­gus and sausage and sage stuff­ing com­ple­ment the tra­di­tion­al turkey beau­ti­ful­ly. More­over, these dish­es’ vibrant col­ors and delight­ful aro­mas will not only tan­ta­lize your taste buds but also cre­ate a visu­al­ly appeal­ing and invit­ing Thanks­giv­ing spread. Whether you stick with the clas­sics or explore new culi­nary hori­zons, these side dish­es will make your Thanks­giv­ing gath­er­ing a mem­o­rable and deli­cious occa­sion for all.

 

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