Thanksgiving Sides for Holiday Tables

Thanksgiving is a time for generosity, gratitude, and good food. While turkey often takes center stage, side dishes are the true heart of the feast. They build texture, flavor variety, and comfort, and they often become the most‑loved leftovers. Whether you’re serving a large crowd or hosting an intimate gathering, these side dishes are designed to shine — easy to scale, mostly make‑ahead friendly, and sure to bring smiles.

Below you’ll find a robust menu of sides: potatoes done multiple ways, stuffing, vegetables, beans, savory casseroles, sauces, and even ideas for pies turned side-ish. Use the ones that fit your oven space, dietary needs, and guest preferences to compose a showstopping spread.

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Think Side Dish Strategy: Balancing the Table

Before the recipes, here’s a quick guide to planning:

• Pick a starch (or two) — mashed potatoes, scalloped potatoes, sweet potatoes

• Include at least one vegetable side — roasted or green vegetable

• Add a “casserole” or “bake” for comfort — a creamy gratin or bean side

• Offer something green or bright — to balance richness

• Provide a sauce or gravy — to tie everything together

• Think timing & oven space — choose sides that can be warmed, baked early, or partially prepped

Many of these dishes can be started or partially cooked ahead. On the big day, it’s about finishing and reheating, not starting from scratch.

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Starch & Potato Sides

Creamy Garlic Mashed Potatoes

A classic that rarely fails. Flavored deeply with roasted garlic, but still simple.

Ingredients (serves ~10–12):

• 5 lbs Yukon Gold or russet potatoes, peeled and cubed

• 1 head of garlic, top trimmed (for roasting)

• ½ cup butter or dairy-free substitute

• 1 to 1½ cups milk or cream (or dairy-free milk)

• Salt and white or black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Place the trimmed garlic head, drizzled with olive oil and wrapped in foil, on a baking sheet. Roast 30–35 minutes until soft and caramelized.

2. Meanwhile, boil potatoes in salted water until tender (15–20 minutes). Drain well.

3. Squeeze roasted garlic into a bowl; mash with butter until smooth.

4. Mix garlic butter into potatoes. Gradually add milk/cream until desired consistency.

5. Season with salt and pepper. Keep warm until serving.

Make‑Ahead Tip:
You can fully mash and assemble a day ahead, refrigerate, then reheat gently in the oven with a splash of milk or broth, covered, until warmed through.

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Scalloped (Au Gratin) Potatoes

Thinly sliced potatoes baked in creamy sauce, topped with golden crust.

Ingredients:

• 4 lbs potatoes, thinly sliced

• 3 cups milk or cream (or dairy-free alternative)

• 2 Tbsp butter or dairy-free substitute

• 2 Tbsp flour (or use a gluten-free blend)

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper

• Optional topping: breadcrumbs or extra grated cheese (if desired)

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a saucepan, melt butter, stir in flour to make roux, cook 1 minute.

3. Whisk in milk gradually, cook until slightly thickened. Season.

4. Layer half the potatoes in a greased baking dish, pour half the sauce, then the rest of the potatoes, and top with remaining sauce.

5. Cover with foil and bake 35 minutes. Remove foil and bake an additional 20–25 minutes until top is bubbling and edges golden.

Variation & Tip:
Add thin slices of sweet potato or root vegetables between layers for color and flavor.

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Sweet Potato Casserole (Without Nuts, If Needed)

Sweet potatoes mashed with warm spices, topped with a crunchy crumble (nut-free version).

Ingredients:

• 4–5 large sweet potatoes, peeled and cubed

• ¼ cup butter or dairy-free substitute

• ⅓ cup brown sugar or coconut sugar

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp vanilla extract

• Salt

Crumble Topping:

• ½ cup flour (all-purpose or gluten-free)

• ¼ cup oats

• ¼ cup brown sugar

• 3 Tbsp butter or substitute, chilled and cubed

Instructions:

1. Preheat oven to 350°F (175°C). Bake or boil sweet potatoes until very soft. Mash with butter, sugar, spices, vanilla, and salt.

2. Transfer mash into a baking dish.

3. Mix topping ingredients until crumbly; sprinkle over the top.

4. Bake 25–30 minutes until topping is golden and sweet potatoes hot.

Make-Ahead Tip:
Assemble the day before; cover and refrigerate. Warm in oven before serving, uncovered last few minutes to crisp topping.

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“Stuffing / Dressing” & Grain Sides

Herb & Sausage (or Mushroom) Wild Rice Stuffing

A hearty, aromatic stuffing alternative that can also serve as a side.

Ingredients:

• 2 cups wild rice blend

• 1 lb sausage (chicken or turkey, or skip for vegetarian)

• 1 onion, diced

• 2 celery stalks, diced

• 2 carrots, diced

• 3 cloves garlic, minced

• ½ cup chopped fresh sage, parsley, and thyme

• 2 cups broth (chicken or vegetable)

• Salt and pepper

Instructions:

1. Cook wild rice per package instructions and drain.

2. In a skillet, brown sausage (if using); remove.

3. Sauté onion, celery, carrot until soft. Add garlic and herbs.

4. Combine rice, sausage, vegetable mix. Add broth to moisten. Adjust seasoning.

5. Transfer to a greased baking dish and bake 20 minutes at 375°F, uncovered, to crisp top.

Tip:
If you skip sausage, increase vegetables or add mushrooms or lentils for texture.

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Vegetable & Green Sides

Green Bean “Casserole” (From Scratch)

A fresher, more delicious take on the classic green bean casserole (without canned soup).

Ingredients:

• 2 lbs fresh green beans, trimmed

• 2 Tbsp butter or dairy-free substitute

• 1 onion, thinly sliced

• 8 oz mushrooms, sliced

• 2 Tbsp flour

• 1½ cups milk or broth

• Salt and pepper

• Crispy onions or fried shallots for topping

Instructions:

1. Preheat oven to 375°F (190°C).

2. Blanch green beans 3–4 minutes; plunge into ice water; drain.

3. In a pan, melt butter and sauté onion and mushrooms until soft. Sprinkle flour, cook 1 minute. Whisk in milk or broth, cook until slightly thickened.

4. Season sauce, stir in beans. Transfer to baking dish.

5. Top with crispy onions and bake 15–20 minutes until bubbly.

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Roasted Brussels Sprouts & Carrots with Maple Glaze

A colorful duo of roasted veggies with sweet-savory glaze.

Ingredients:

• 1 lb Brussels sprouts, halved

• 4 carrots, peeled and cut into sticks

• 3 Tbsp olive oil

• Salt and pepper

• 2 Tbsp pure maple syrup

• 1 Tbsp Dijon mustard

• 1 tsp fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss Brussels sprouts and carrots with olive oil, salt, pepper. Roast 20–25 minutes until veggies are tender and edges crisp.

3. Whisk maple syrup, mustard, thyme in a small bowl.

4. Drizzle glaze over roasted vegetables and toss gently before serving.

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Honey-Roasted Squash Medley

Sweet and earthy squash variations roasted to caramelized perfection.

Ingredients:

• 1 butternut squash, peeled and cubed

• 1 acorn squash, cubed

• 1 sweet potato, cubed

• 3 Tbsp olive oil

• 1–2 Tbsp honey or maple syrup

• 1 tsp ground cinnamon

• Salt and pepper

• Fresh parsley or chives for garnish

Instructions:

1. Preheat oven to 425°F (220°C).

2. Toss squash and sweet potato with oil, honey, cinnamon, salt, and pepper.

3. Spread on a large sheet pan. Roast 25–30 minutes, stirring once, until edges caramelize.

4. Garnish with fresh herbs.

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Sautéed Green Beans with Lemon & Almonds (or Seeds)

A light, bright side that balances the meal.

Ingredients:

• 1 lb green beans, trimmed

• 2 Tbsp olive oil

• 2 cloves garlic, minced

• Zest and juice of ½ lemon

• Salt and pepper

• ¼ cup toasted sliced almonds or pumpkin seeds (if nuts allowed)

Instructions:

1. Blanch green beans 2–3 minutes; shock in ice water; drain.

2. In a skillet, heat olive oil, sauté garlic briefly. Add beans and toss.

3. Add lemon zest, juice, salt, and pepper.

4. Top with nuts or seeds before serving.

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Sauces, Gravies & Extras

Mushroom‑Herb Gravy (Vegan or Meat-Based)

A rich, savory gravy that ties your sides and turkey together.

Ingredients:

• 1 shallot or small onion, finely diced

• 8 oz mushrooms, finely chopped

• 2 Tbsp butter or oil

• 2 Tbsp flour (or cornstarch)

• 2 cups broth (vegetable or turkey)

• 1 tsp fresh thyme, chopped

• Salt and pepper

Instructions:

1. In a saucepan, melt butter, sauté shallot until translucent, then mushrooms until browned.

2. Sprinkle in flour and toast 1 minute.

3. Gradually whisk in broth, bring to simmer. Stir until thickened.

4. Add thyme, salt, pepper. Strain if desired.

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Sample Menu & Oven Timing

Here’s how you can layer your cooking and timing with these sides:

Keep finished dishes warm (in low oven or insulated containers) and cover lightly to preserve texture.

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Frequently Asked Questions

Can I scale recipes for a large crowd?
Yes. Multiply ingredients proportionally, but avoid overcrowding pans (use multiple trays).

Which sides can be made ahead?
Mashed potatoes, stuffing, roasted squash, green beans (blanched) can be prepared ahead and reheated.

How do I avoid soggy vegetables?
Ensure single-layer roasting, use moderate oil, roast at high heat so vegetables crisp rather than steam.

Can I make sides vegan?
Yes. Use plant-based butter, milk, and broth substitutes. Gravy can be fully vegan. Many sides above are easily adaptable.

How do I accommodate nut allergies?
Avoid adding nuts or use seeds like pumpkin or sunflower. Always label the dish if nuts/seeds are used.

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Final Thoughts

Thanksgiving sides are where flavor, memory, and joy meet. The right mix of potatoes, vegetables, stuffing, and gravy transforms the meal from “good” to unforgettable. With these recipes, you have a flexible, flavorful toolkit to build a balanced, crowd‑pleasing feast. Whether you’re hosting a large family, contributing to a potluck, or celebrating intimate style, these sides will elevate your holiday table.