82 Thanksgiving Side Dish Recipes

The traditional Thanksgiving flavors in this stuffing are enhanced by cooking the vegetables in bacon fat. Use your favorite cornbread for this recipe, whether homemade or store-bought.

This recipe calls for a cheese pumpkin, which is flatter and has a thicker texture than your typical sugar pumpkin.

The classic green-bean casserole gets a makeover with fresh green beans and homemade mushroom sauce. A layer of breadcrumbs, Parmesan cheese, and fried shallots form a wonderfully crisp and savory topping.

 

We made this gelatin in a turkey mold, adding to the festive vibe of the dish.

Golden brown, caramelized onions amplify the flavors in this perfect-for-Thanksgiving, room-temperature side dish. Making it even easier for the host, you can trim the green beans and caramelize the onions a day in advance.

No need to peel and dice to prepare this dish: Simply roast the sweet potatoes and then scoop out the flesh. Blend it in the food processor with maple syrup and butter for an easy and colorful Thanksgiving side.

Curry powder adds zing to roasted brussels sprouts. Top them with lemon zest and juice just before serving.

Halved dumpling squash are perfect individual servings and neatly encompass the garlicky cream sauce. Baking the squash in a bath of broth makes them extra tender and flavorful.

Put a seasonal twist on grain salad by mixing in juicy slow-roasted grapes. This hearty salad features farro, a chewy Italian grain, along with tender baby greens and sauteed red onions.

Roasting carrots and red potatoes at high heat browns them to a delicious sweetness. Toss them with lemon juice and fresh dill right before serving.

Braised with apples and red currant jelly, this tender and flavorful side dish is a must for any holiday spread. Once cooked, it can sit out for up to an hour before serving.

Sweet potatoes and earthy turnips are perfect partners in this festive side dish. Bake the vegetables in chicken broth and white wine, then sprinkle Gruyere cheese over the top during the last 15 minutes.

Bring a little something different to the Thanksgiving table with this Italian-accented side dish. Boil the broccoli rabe before sauteing it to cut down on the bitterness.

Toss toasted pecans and dried cherries or cranberries with cooked wild rice to make this hearty pilaf. Scallions and red-wine vinegar add zing to the dish.

Baking this dressing in muffin tins maximizes crunchy edges but keeps it moist and tender. Flavored with dried fruit, nuts, and fresh herbs, these muffins are bursting with seasonal flavors.

Cauliflower is irresistible when baked in a creamy Parmesan sauce. Fresh breadcrumbs and more grated cheese make the golden, crunchy topping.

The sweet-savory flavors of this out-of-the-ordinary side dish are an excellent match for turkey and gravy. Sherry vinegar and rosemary add brightness to the dish.

Shredded carrots give sweetness and texture to this rich spoon bread. Steam the carrots in the microwave before stirring into the batter so they'll be tender.

Transform humble parsnips into a luxurious alternative to mashed potatoes. When pureed, simmered apples and parsnips take on a dense, silky texture. This recipe can be prepared up to two days in advance of Thanksgiving, and gently reheated before serving.

Toasted walnuts add a surprise crunch to this mushroom-sage stuffing. Mix in beaten eggs to give it a slightly custardy texture.

Stack russet potato slices in buttered muffin tins and pour cream over the top to create individual servings of golden-brown gratin. This recipe serves six but is easy to double.

The slight bitterness of radicchio glazed with tangy balsamic vinegar is an excellent foil to all the rich flavors on the Thanksgiving menu. This easy side dish is ready in less than 10 minutes.

This custardy bread pudding is packed with earthy flavor from smoked mushrooms, beer, Worcestershire sauce, and molasses. Fresh herbs and creole seasonings and some kick, and two kinds of cheese lend it extra richness.

Sweet potatoes are roasted until tender, and then glazed with butter, brown sugar, and pecans. A little pinch of cayenne pepper adds a lively note to this sweet dish.

Fennel sausage, sometimes called finocchiona, provides the dominant flavor in this stuffing along with fresh fennel, sweet red onion, walnuts, and lots of fresh herbs. Sourdough bread is the perfect choice of a base for this boldly flavored stuffing.

Sweet potatoes, russet potatoes, and garlic cloves are roasted until tender, and then mashed together with low-fat yogurt. This is a flavorful and nutritious alternative to standard mashed potatoes or sweet potato casserole.

Sauteed mushrooms give this classic bread stuffing a savory flavor and varied texture. Use any variety of mushrooms you prefer, such as cremini, portobello, shiitake, or button mushrooms.

Buttery brioche, fresh oysters, and cream make this stuffing a special treat. Take care not to overcook the oysters, so that they maintain their tender texture.

This gelatin salad, made with cranberry juice and fresh orange sections, is just as easy to prepare as the boxed flavored gelatin mixes, and tastes so much better. To arrange the fruit in the gelatin, wait until it is partially set.

For many families, the green bean casserole is a Thanksgiving must-have. This homemade version uses fresh green beans, a creamy homemade mushroom sauce, and a flavorful topping of crisp fried shallots.

This light and custardy spoon bread is made from sweet potatoes, cornmeal, cream, and eggs. The fragrant sweetness of honey, nutmeg, cloves, and cinnamon perfume the dish.

Collard greens braised with bacon, onion, and cider vinegar are a standard of Southern cooking. A long, slow simmer makes the greens very tender.

Brussels sprouts become mild, tender, and nutty when blanched and then sauteed over high heat. Sweet and tangy balsamic-glazed red onions provide a nice contrast of flavors and color.

Not all Thanksgiving sweet potatoes need to be covered in brown sugar! They taste marvelous in savory preparations such as this one with a combination of cumin, hot paprika, and ginger.

This bread stuffing gets sweet-and-tart flavor from fresh cranberries and dried pears, currants, and golden raisins. If you can't find quince at the market, use three soft-textured apples, such as Golden Delicious, in their place.

Slivers of toasted garlic bring bursts of savory flavor to sauteed spinach. By using prewashed spinach, you can cut the preparation time on this dish down to just a few minutes.

Dried figs contribute a full-bodied texture and a pleasing, gentle crunch to this simple cranberry sauce. A splash of red wine deepens the sauce's flavor and color.

Toasted hazelnuts and sauteed shallots bring easy sophistication to lightly cooked haricots verts. If you prefer, you can substitute regular green beans in place of the slender haricots verts.

Cool and tangy slaw is an excellent partner to all the other hot, rich dishes on the Thanksgiving menu. A mixture of cider vinegar, orange juice, mustard, poppy seeds, and fresh dill make a fresh-tasting dressing for the slaw.

A sweet-savory caramel sauce made of brown sugar, lemon juice, sake, and soy sauce glazes fresh chestnuts. Try this sauce on other vegetables, too, such as carrots or butternut squash.

Carrots and parsnips become rich and sweet when roasted at high heat. A glaze of bacon, thyme, and maple syrup make these vegetables positively addictive.

Rich, slightly sweet and grainy chestnuts make an intriguing addition to this creamy cauliflower gratin. Horseradish adds a spicy bite that adds balance to the rich dish.

Frozen sweet corn kernels are in season all year long and make colorful side dish for Thanksgiving. Reduced fat cream cheese, milk, and chives combine to form a super-easy cream sauce.

Fresh cranberries, diced pears, golden raisins, lemon zest, and chopped dates make flavorful cranberry sauce like no other. This chutney will keep in the refrigerator for up to two weeks.

Mild, savory sauteed leeks and bright-green Swiss chard are combined with just enough bechamel sauce, egg, and Gruyere cheese to create cohesive filling in a buttery pate brisee crust. This elegant side dish doubles as a nice vegetarian main course.

As a side dish or a hostess gift, this cranberry chutney brings a festive air to the holiday table. Cider vinegar, candied orange peel, red onion, cardamom, and apple provide a mouthwatering balance of flavors and textures.

Fresh, crisp apples and a trio of Concord, red, and green grapes form the base of this sweet, refreshing slaw. Toasted walnuts and walnut oil add a touch of richness.

Tiny pearl onions are simmered with white wine and butter until they are tender and sweet. Balsamic vinegar is added to the pan and reduced until it forms a rich, tangy glaze for the onions.

This simple and sophisticated version of a homemade gelatin mold has the full-bodied flavor of real pomegranate juice. Add sliced fresh fruit to the mold if you like.

In place of pasta, the "cannelloni" in this dish is made from sweet potato slices rolled around a mixture of mashed sweet potato, cottage cheese, and diced apple. This doubles as a marvelous vegetarian main dish.

The fresh, slightly licorice-scented notes of tarragon sets this simple green bean saute apart. Butter, sauteed shallot and a half-cup of white wine form a light, flavorful sauce for the beans.