20 Best Thanksgiving Side Dishes Everyone Will Love (Classic & Creative)

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Loaded Potato Casserole
20 Best Thanksgiving Side Dishes Everyone Will Love (Classic & Creative)

Thanksgiving Table Showstoppers

Thanksgiving side dishes create the foundation of memorable holiday meals, offering variety that satisfies every palate. These twenty best side dishes combine beloved classics that families cherish with creative innovations that impress modern gatherings. From comforting potato dishes to vegetable medleys that brighten autumn tables, each recipe celebrates seasonal ingredients and timeless flavors. Master these dishes and create a Thanksgiving table where every side deserves equal admiration as the main course.

Why These Side Dishes Work

Variety ensures everyone finds dishes they genuinely enjoy. Mix of traditional favorites with creative options appeals to diverse tastes. Side dishes provide nutritional balance when combined with turkey. These recipes accommodate different dietary preferences and restrictions. Quality sides transform Thanksgiving from turkey-focused to feast-focused celebration.

Classic Potato Sides

1. Creamy Mashed Potatoes with Herbs

Time: 30 Minutes

Elevated classic with fresh herbs becomes showstopper side.

Ingredients (Serves 8):

  • 5 pounds russet potatoes, peeled and cubed
  • 6 tablespoons butter
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and white pepper to taste

Step-by-Step Instructions:

  1. Place potato cubes in large pot of cold salted water.
  2. Bring to a boil.
  3. Cook for 15-20 minutes until fork-tender.
  4. Drain potatoes thoroughly in colander.
  5. Return to pot.
  6. Add butter, cream, and milk.
  7. Mash until desired consistency.
  8. Fold in minced garlic, chives, and thyme.
  9. Season with salt and white pepper.
  10. Serve hot.

2. Loaded Potato Casserole

Time: 1 Hour

Cheesy, crispy-topped potato bake becomes guest favorite.

Ingredients (Serves 10):

  • 32 ounces frozen shredded potatoes, thawed
  • 1 can cream of potato soup
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup bacon bits
  • 1/4 cup green onions, chopped
  • 2 cups crispy fried onions
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In large bowl, combine thawed potatoes, soup, and cream.
  3. Add cheddar cheese, bacon bits, and green onions.
  4. Fold in 1 cup fried onions.
  5. Season with salt and pepper.
  6. Transfer to greased baking dish.
  7. Bake for 40 minutes.
  8. Top with remaining fried onions.
  9. Bake for 10 more minutes until onions are golden.
  10. Serve hot.

3. Roasted Baby Potatoes with Rosemary

Time: 40 Minutes

Simple yet elegant roasted potatoes with fragrant herbs.

Ingredients (Serves 6):

  • 2 pounds baby potatoes, halved
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Toss halved potatoes with olive oil.
  3. Add minced garlic, rosemary, and thyme.
  4. Season with salt and pepper.
  5. Spread on baking sheet in single layer.
  6. Roast for 30-35 minutes until golden and crispy.
  7. Stir halfway through cooking.
  8. Serve hot.

4. Scalloped Potatoes

Time: 1 Hour 15 Minutes

Creamy, layered comfort classic.

Ingredients (Serves 8):

  • 4 pounds potatoes, thinly sliced
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1 teaspoon thyme
  • 2 cups sharp cheddar cheese, shredded
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In saucepan, melt butter over medium heat.
  3. Add flour and cook for 1 minute, stirring.
  4. Gradually add milk and broth, stirring constantly.
  5. Add thyme, salt, and pepper.
  6. Cook until sauce thickens, about 3-5 minutes.
  7. Stir in 1.5 cups cheese.
  8. In baking dish, layer potatoes and sauce alternately.
  9. Top with remaining cheese.
  10. Bake for 50-60 minutes until potatoes are tender.
  11. Let rest 10 minutes before serving.

Vegetable Sides Everyone Loves

5. Green Bean Casserole with Fresh Beans

Time: 45 Minutes

Upgraded classic using fresh green beans.

Ingredients (Serves 8):

  • 2 pounds fresh green beans, trimmed
  • 2 cans cream of mushroom soup
  • 1 cup milk
  • 1 cup mushrooms, sliced
  • 3 cups fried onions
  • 1/2 cup Parmesan cheese
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Blanch green beans in boiling salted water for 5 minutes.
  3. Drain and set aside.
  4. In large bowl, combine soup and milk.
  5. Add sautéed mushrooms.
  6. Add green beans and 1.5 cups fried onions.
  7. Stir in Parmesan cheese.
  8. Season with salt and pepper.
  9. Transfer to baking dish.
  10. Bake for 25 minutes.
  11. Top with remaining fried onions.
  12. Bake for 5 more minutes until onions are golden.

6. Roasted Brussels Sprouts with Bacon

Time: 35 Minutes

Crispy exterior with tender interior becomes irresistible.

Ingredients (Serves 6):

  • 2 pounds Brussels sprouts, halved
  • 6 bacon slices, chopped
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cook bacon until crispy, set aside.
  3. Toss Brussels sprouts with olive oil.
  4. Add minced garlic, salt, and pepper.
  5. Spread on baking sheet cut-side down.
  6. Roast for 25-30 minutes until caramelized.
  7. Transfer to serving bowl.
  8. Add cooked bacon and balsamic vinegar.
  9. Toss gently.
  10. Serve hot.

7. Glazed Carrots with Herbs

Time: 30 Minutes

Sweet and savory glazed carrots appeal to all ages.

Ingredients (Serves 6):

  • 3 pounds carrots, sliced diagonally
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Place sliced carrots in large skillet with 1/2 cup water.
  2. Bring to a simmer.
  3. Cook for 8-10 minutes until carrots are nearly tender.
  4. Drain water.
  5. Add butter, brown sugar, vinegar, and mustard.
  6. Toss until carrots are coated.
  7. Add fresh thyme.
  8. Cook for 3-5 more minutes until glaze thickens.
  9. Season with salt and pepper.
  10. Serve hot.

8. Roasted Root Vegetables

Time: 45 Minutes

Rainbow of roasted vegetables celebrates autumn harvest.

Ingredients (Serves 8):

  • 2 carrots, cut into chunks
  • 2 parsnips, cut into chunks
  • 1 celery root, cut into chunks
  • 2 beets, cut into chunks
  • 8 cloves garlic
  • 4 tablespoons olive oil
  • 2 teaspoons fresh rosemary, chopped
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Toss vegetable chunks with olive oil.
  3. Add garlic cloves and fresh rosemary.
  4. Season with salt and pepper.
  5. Spread on baking sheets in single layer.
  6. Roast for 35-40 minutes until caramelized.
  7. Stir halfway through cooking.
  8. Serve hot.

9. Sweet Potato Casserole with Pecan Topping

Time: 1 Hour

Classic beloved by families for generations.

Ingredients (Serves 10):

  • 29 ounces canned sweet potatoes, drained
  • 1/2 cup butter, divided
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 cup pecans, chopped
  • 1/2 cup flour
  • 1/4 cup granulated sugar

Step-by-Step Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mash sweet potatoes in large bowl.
  3. Add 1/4 cup butter, brown sugar, cinnamon, and nutmeg.
  4. Beat in eggs.
  5. Transfer to greased baking dish.
  6. In small bowl, combine pecans, flour, granulated sugar, and remaining butter.
  7. Spread pecan mixture over sweet potatoes.
  8. Bake for 35-40 minutes until bubbly and golden.
  9. Serve hot.

10. Creamed Corn with Jalapeños

Time: 25 Minutes

Creamy corn with subtle heat becomes guests’ favorite side.

Ingredients (Serves 8):

  • 4 cups frozen corn
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 2 jalapeños, diced
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Melt butter in large saucepan over medium heat.
  2. Add flour and cook for 1 minute, stirring.
  3. Gradually add cream and broth, stirring constantly.
  4. Cook until sauce thickens slightly.
  5. Add frozen corn.
  6. Simmer for 8-10 minutes.
  7. Stir in cheddar cheese until melted.
  8. Add diced jalapeños.
  9. Season with salt and pepper.
  10. Serve hot.

Stuffing & Bread Sides

11. Traditional Herb Stuffing

Time: 50 Minutes

Classic stuffing everyone expects at Thanksgiving.

Ingredients (Serves 10):

  • 16 ounces herb-seasoned bread cubes
  • 1 onion, diced
  • 4 celery stalks, diced
  • 4 tablespoons butter
  • 4 cups chicken broth
  • 2 eggs
  • 1 teaspoon poultry seasoning
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Melt butter in large skillet.
  3. Add diced onion and celery.
  4. Cook for 5 minutes until softened.
  5. In large bowl, combine bread cubes and cooked vegetables.
  6. In separate bowl, whisk broth and eggs together.
  7. Pour over bread mixture.
  8. Add poultry seasoning, salt, and pepper.
  9. Toss until bread is moistened.
  10. Transfer to greased baking dish.
  11. Bake for 30-40 minutes until golden.
  12. Serve hot.

12. Cornbread Dressing with Sausage

Time: 1 Hour

Southern-style dressing with sausage becomes guest favorite.

Ingredients (Serves 10):

  • 8 cups crumbled cornbread
  • 4 cups bread cubes
  • 1 pound sausage, cooked and crumbled
  • 1 onion, diced
  • 4 celery stalks, diced
  • 4 tablespoons butter
  • 5 cups chicken broth
  • 2 eggs, beaten
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Melt butter in large skillet.
  3. Add diced onion and celery.
  4. Cook for 5 minutes.
  5. In large bowl, combine cornbread and bread cubes.
  6. Add cooked vegetables and crumbled sausage.
  7. In separate bowl, whisk broth and beaten eggs.
  8. Pour over bread mixture.
  9. Season with salt and pepper.
  10. Toss until moistened.
  11. Transfer to greased baking dishes.
  12. Bake for 45-50 minutes until golden.
  13. Serve hot.

Additional Favorite Sides

13. Cranberry Sauce with Orange

Time: 20 Minutes

Fresh homemade sauce far surpasses canned version.

Ingredients (Serves 8):

  • 12 ounces fresh cranberries
  • 1 cup sugar
  • 1 cup water
  • Zest of 1 orange
  • 1/4 cup orange juice
  • 1 cinnamon stick
  • 3 whole cloves

Step-by-Step Instructions:

  1. In saucepan, combine sugar and water.
  2. Bring to a boil.
  3. Add fresh cranberries.
  4. Add orange zest and juice.
  5. Add cinnamon stick and cloves.
  6. Reduce heat to medium.
  7. Simmer for 12-15 minutes until berries burst.
  8. Remove spices.
  9. Cool before serving.

14. Dinner Rolls with Herb Butter

Time: 45 Minutes (using frozen dough)

Fresh warm rolls with herb butter become table star.

Ingredients:

  • 2 packages frozen dinner rolls
  • 4 tablespoons butter, softened
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Thaw and allow rolls to rise according to package directions.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Mix softened butter with parsley, thyme, garlic, salt, and pepper.
  4. Brush herb butter over rolls.
  5. Bake according to package directions until golden.
  6. Serve warm.

15. Brussels Sprout Slaw with Pomegranate

Time: 20 Minutes

Fresh, bright salad offers crisp contrast to heavy sides.

Ingredients (Serves 8):

  • 1 pound Brussels sprouts, thinly shredded
  • 1/2 cup pomegranate seeds
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. In large bowl, combine shredded Brussels sprouts.
  2. Add pomegranate seeds, cranberries, and pecans.
  3. In small bowl, whisk together olive oil, balsamic vinegar, and honey.
  4. Pour dressing over Brussels sprouts mixture.
  5. Toss gently to combine.
  6. Season with salt and pepper.
  7. Serve immediately or refrigerate until serving.

16. Herb-Roasted Onions

Time: 50 Minutes

Sweet caramelized onions become elegant side.

Ingredients (Serves 6):

  • 4 large yellow onions, cut into quarters
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar

Step-by-Step Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Toss onion quarters with olive oil.
  3. Add minced garlic, thyme, and rosemary.
  4. Season with salt and pepper.
  5. Spread on baking sheet.
  6. Roast for 40-45 minutes until caramelized.
  7. Stir occasionally.
  8. Drizzle with balsamic vinegar.
  9. Serve hot.

17. Butternut Squash Gratin

Time: 1 Hour

Elegant autumn vegetable becomes creamy casserole.

Ingredients (Serves 8):

  • 2 pounds butternut squash, thinly sliced
  • 4 tablespoons butter
  • 1 onion, thinly sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup Gruyere cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Melt butter in large skillet.
  3. Add sliced onion and cook for 5 minutes.
  4. In baking dish, layer squash slices and caramelized onions alternately.
  5. In bowl, whisk together cream, broth, and both cheeses.
  6. Pour over squash.
  7. Season with salt and pepper.
  8. Bake for 45-50 minutes until squash is tender.
  9. Let rest 10 minutes before serving.

18. Vegetable Medley with Almonds

Time: 35 Minutes

Colorful vegetables with crunchy almonds offer texture variety.

Ingredients (Serves 8):

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 red bell pepper, cut into chunks
  • 1 cup baby carrots
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 cup sliced almonds
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Melt butter in large skillet over medium-high heat.
  2. Add minced garlic and cook for 1 minute.
  3. Add broccoli, cauliflower, bell pepper, and carrots.
  4. Cook for 12-15 minutes until vegetables are tender-crisp.
  5. Stir occasionally.
  6. Add sliced almonds in the last minute of cooking.
  7. Season with salt and pepper.
  8. Serve hot.

19. Parmesan Garlic Green Beans

Time: 25 Minutes

Simple side with sophisticated flavors.

Ingredients (Serves 6):

  • 2 pounds fresh green beans, trimmed
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Heat olive oil in large skillet over medium-high heat.
  2. Add minced garlic and cook for 30 seconds.
  3. Add trimmed green beans.
  4. Cook for 8-10 minutes until tender-crisp.
  5. Toss occasionally.
  6. Add lemon juice.
  7. Remove from heat.
  8. Sprinkle with Parmesan cheese.
  9. Season with salt and pepper.
  10. Serve hot.

20. Apple and Celery Root Puree

Time: 40 Minutes

Sophisticated puree surprises guests with subtle apple sweetness.

Ingredients (Serves 8):

  • 1 celery root, peeled and cubed
  • 3 apples, peeled and cubed
  • 3 cups vegetable broth
  • 3 tablespoons butter
  • 1/2 cup heavy cream
  • Salt and white pepper to taste
  • Fresh thyme for garnish

Step-by-Step Instructions:

  1. In large pot, combine celery root and apples with vegetable broth.
  2. Bring to a boil.
  3. Reduce heat and simmer for 20-25 minutes until very tender.
  4. Drain well.
  5. Add butter and cream.
  6. Using immersion blender, puree until smooth.
  7. Season with salt and white pepper.
  8. Transfer to serving dish.
  9. Garnish with fresh thyme.
  10. Serve hot.

Thanksgiving Side Dish Tips

Make dishes ahead:

Many sides refrigerate well or reheat beautifully. Prepare casseroles day before, covering and refrigerating. Reheat before serving for convenience and reduced day-of stress.

Use oven wisely:

Plan oven space considering timing and temperatures. Some dishes bake at same temperature. Coordinate timing prevents overcrowding and temperature battles.

Offer variety:

Include mix of textures and flavors across sides. Combine creamy with crispy, warm with fresh. Variety keeps diners interested throughout meal.

Label dishes:

Use small cards identifying each side and any special ingredients. Helpful for guests with allergies or dietary restrictions. Simple courtesy shows thoughtfulness.

Keep sides warm:

Use slow cooker or warming tray to keep prepared sides hot. Prevents need for last-minute reheating. Guests enjoy everything at proper serving temperature.

Don’t forget fresh elements:

Include at least one fresh salad or slaw alongside warm sides. Brightness cuts through richness. Fresh vegetables provide textural and flavor contrast.

These twenty best Thanksgiving side dishes prove that variety and quality of sides equal turkey in importance. Thoughtfully selected dishes create Thanksgiving table where every element deserves celebration and appreciation.

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