18 Best Thanksgiving Side Dishes: Classic & Creative Recipes

The average American Thanksgiving table features an endless number of Thanksgiving side dishes. While turkey might be the star, it’s the sides that truly make the meal memorable!

Whether you’re hosting your first Thanksgiving or looking to spice up your traditional spread, I’m here to guide you through the ultimate collection of side dishes that will have your guests reaching for seconds!

6 Classic Thanksgiving Side Dishes

Nothing brings back childhood memories quite like those classic Thanksgiving side dishes.

After 20+ years of cooking these favorites (and messing them up more times than I care to admit!) I’ve learned exactly what makes each dish shine.

Let me walk you through the essentials that’ll have your family begging for seconds!

Traditional mashed potatoes
Green bean casserole with crispy onion topping
Classic stuffing with herbs & variations
Homemade cranberry sauce vs. canned options
Sweet potato casserole with marshmallow topping
Classic dinner rolls recipe & preparation tips

1. Traditional mashed potatoes (+ tips for achieving the perfect creamy texture)

A large bowl of creamy mashed potatoes. The bowl is placed on a wooden board, which is placed on a beige cloth. Some garlic cloves and a sprig of rosemary are placed on the board beside the bowl. The background is blurred, showing a kitchen with utensils and a stove. The lighting is soft.

Let’s start with mashed potatoes: the cornerstone of any Thanksgiving spread!

You absolutely must use Yukon Gold potatoes for their buttery flavor and creamy texture. They have a medium starch content that helps create a rich mash without becoming gummy, unlike starchy russet potatoes.

Here’s how to perfectly prepare them:

Cut your potatoes into 1-inch chunks for even cooking.
Start them in cold (not boiling) water. This allows the potatoes to cook evenly and prevents them from becoming waterlogged.
Heat your butter and milk together before mixing them in (it makes a world of difference in achieving that silky smooth consistency!)
Use a potato ricer or food mill for the best texture, as these tools help break down the potatoes without overworking them, which can lead to a gluey texture.
Don’t forget to season with salt and pepper to taste. Adding garlic or sour cream can also enhance the flavor profile.
Mashed potatoes are best served warm, so prepare them last if you’re serving them alongside other dishes.

2. Green bean casserole with crispy onion topping

A green bean casserole with a crispy onion topping. The casserole is in a baking dish and is ready to be served at a Thanksgiving dinner. The dish is garnished with fresh parsley. The background is a wooden table with a white cloth and a few other dishes.

Green bean casserole was actually my nemesis for years.

The trick that finally made mine restaurant-worthy? Pat those green beans completely dry before assembling the casserole! If you skip this step, you’ll end up with a watery mess.

And please, please don’t dump all the crispy onions on top at the beginning! Add half during the last 15 minutes of baking. This prevents them from burning while ensuring you get that perfect crunch.

3. Classic stuffing with herbs & variations

A classic stuffing with herbs in a baking dish, ready to be served at Thanksgiving. The stuffing is made with breadcrumbs, celery, onions, and herbs. The dish is topped with a layer of butter. The background is a wooden surface.

Moving on to stuffing (or dressing, depending on where you’re from).

The game-changer here is using day-old bread that’s been left out to dry overnight. I once tried using fresh bread and ended up with something that resembled bread pudding more than stuffing!

For herbs, stick with the classic combination of sage, thyme, and rosemary. I typically use 1 tablespoon each of fresh sage and thyme, and 2 teaspoons of rosemary for a standard 12-cup batch.

4. Homemade cranberry sauce vs. canned options

A homemade cranberry sauce in a clear glass bowl. The sauce has a deep red color and is topped with whole cranberries. The bowl is placed on a wooden board. There are fresh sprigs of rosemary and thyme around the bowl. The background is a rustic wooden table with a white cloth.

While canned cranberry sauce holds a special place in many hearts (including mine), homemade cranberry sauce is ridiculously easy to make and tastes way better: Mix 12 oz fresh cranberries with 1 cup sugar and 1 cup water, simmer for 10 minutes, and you’re done!

Pro tip: add a splash of orange juice and a pinch of cinnamon to take it from good to incredible.

A sweet potato casserole with a golden marshmallow topping. The casserole is in a baking dish and is ready to be served. There is a few marshmallows on top, and the entire dish has a caramelized, golden-brown crust. The background is a wooden table with a checkered cloth.

Sweet potato casserole has been my signature dish for a while now. For optimal results, roast 4 large sweet potatoes at 400°F for about 1 hour.

And those marshmallows on top? Put them on during the final 5 minutes only!

6. Classic dinner rolls recipe & preparation tips

A basket of classic dinner rolls brushed with shimmering butter. The rolls are golden brown and have a soft, fluffy texture. They are placed in a basket and are ready to be served for a Thanksgiving dinner. The background is a wooden table with a white tablecloth.

Last but not least: dinner rolls! The biggest mistake people make is not giving them enough time to rise.

If your kitchen is chilly, create a warm environment by placing the dough in your oven with just the light on. This provides the perfect temperature for yeast to do its thing.

For the softest rolls imaginable, brush them with melted butter both before AND after baking.

These sides might seem basic, but mastering them takes time and patience! Every failed attempt taught me something valuable, and now these recipes are absolutely foolproof.

6 Modern Twists on Traditional Sides

Here are some modern twists on traditional Thanksgiving sides:

Roasted Brussels sprouts with bacon and balsamic glaze
Cauliflower mac and cheese (low-carb option)
Maple-glazed root vegetable medley
Quinoa and wild rice stuffing
Garlic parmesan mashed cauliflower
Air fryer vegetable options

1. Roasted Brussels sprouts with bacon & balsamic glaze

Delicious roasted Brussels sprouts with bacon and balsamic glaze. The sprouts are golden brown and crispy, and they are topped with crispy bacon pieces. The dish is drizzled with a sweet and tangy balsamic glaze. There are some fresh sprigs of rosemary and thyme scattered over the dish. The dish is served on a wooden board. The background is blurred and contains other Thanksgiving dishes.

When it comes to Brussels sprouts, it’s all in the technique:

Trim and halve 2 pounds of sprouts
Toss them with 6 slices of diced bacon (raw), 3 tablespoons olive oil, and a generous pinch of salt
Spread them on a baking sheet, cut side down (this is crucial for caramelization)
Roast at 400°F for 25 minutes

And the balsamic glaze is super simple: Reduce 1 cup of balsamic vinegar until it coats the back of a spoon, about 15 minutes.

2. Cauliflower mac & cheese (low-carb option)

A large dish of cauliflower mac and cheese. The dish is filled with golden, bubbly pieces of cauliflower and cheese. The top is sprinkled with breadcrumbs and is slightly browned. There are also some green onions scattered on top. The dish is placed on a wooden board. There's a spoon next to the dish.

Cauliflower mac and cheese was born from my desperate attempt to keep eating comfort food while cutting carbs.

After multiple soupy disasters, I finally cracked the code: you’ve got to roast the cauliflower first. Cut into small, macaroni-sized pieces and roast at 425°F for 20-25 minutes before adding to your cheese sauce.

Speaking of the sauce, using a combination of sharp cheddar and Gruyere (1.5 cups each) creates the perfect depth of flavor!

3. Maple-glazed root vegetable medley

A Thanksgiving-style maple-glazed root vegetable medley. There are carrots, parsnips, and beets in the medley, all glazed with a sweet maple syrup glaze. The vegetables are cooked until tender, and the glaze gives them a glossy finish. The dish is garnished with fresh rosemary sprigs.

My maple-glazed root vegetable medley started as a happy accident when I ran out of regular sugar. Now it’s requested at every holiday!

The magic ratio is 2 cups each of diced carrots, parsnips, and sweet potatoes, tossed with 1/4 cup real maple syrup, 2 tablespoons olive oil, and 1 tablespoon fresh thyme. Roast at 375°F for 35-40 minutes, stirring halfway through.

4. Quinoa & wild rice stuffing (Gluten Free)

A dish containing quinoa and wild rice stuffing with roasted chopped up mushrooms and dried cranberries. It's served in a white bowl and garnished with fresh herbs. The background is a wooden surface. There is a fork placed beside the bowl. The lighting is warm.

The key to the perfect quinoa and wild rice stuffing is toasting the quinoa before cooking it. This adds a nutty flavor that makes all the difference!

I use a 1:1 ratio of quinoa to wild rice and always cook them separately since they have different cooking times. The game-changer is adding roasted mushrooms and dried cranberries for that perfect sweet-savory balance!

5. Garlic parmesan mashed cauliflower

A dish containing garlic parmesan mashed cauliflower. The mashed cauliflower has a creamy white base with golden brown garlic bits and parmesan cheese sprinkled on top. A few whole garlic cloves and fresh parsley are placed on the side of the dish. The dish is served on a white plate. There's a wooden spoon beside the dish. The background is a beige linen.

For garlic parmesan mashed cauliflower, drain the cauliflower after steaming, then put it back in the hot pot for a few minutes to let excess moisture evaporate.

For 2 heads of cauliflower, use 4 cloves of roasted garlic (not raw), 1/2 cup freshly grated parmesan, and 3 tablespoons butter. A splash of heavy cream helps with texture, but don’t overdo it!

6. Air fryer vegetable options

Air-fried vegetables: Brussels sprouts, sweet potato chunks, and broccoli florets. The vegetables are golden brown and crispy. They are arranged on a white plate. In the background, there is a wooden spoon and a green napkin. The plate is sitting on a wooden surface.

Air fryer vegetables have been my recent revelation for holiday cooking. When oven space is at a premium, the air fryer becomes your best friend!

Brussels sprouts take 12 minutes at 375°F
Sweet potato chunks need 15 minutes
Broccoli florets are perfect at 8 minutes

The key is not overcrowding. Work in batches if needed for that perfect crispy exterior!

These modern sides prove that tradition doesn’t mean we can’t innovate. Each of these recipes has earned its place on my holiday table through trial, error, and eventual triumph!

What matters most is that they’re not just trendy. They’re genuinely delicious additions that even the traditionalists end up loving!

6 Healthy & Dietary-Restricted Options

It’s been quite the journey creating inclusive holiday sides. It’s something I had to learn fast when my family’s dietary needs started changing. Making these dishes both healthy AND delicious took some serious trial and error!

Gluten-free stuffing alternatives
Vegan side dish options
Low-carb substitutions
Dairy-free cream-based sides
Sugar-free sweet options
Keto-friendly dishes

1. Gluten-free stuffing alternatives

A large bowl of gluten-free stuffing. The stuffing is made with bread, onions, celery, and herbs. It is cooked in a pot and has a golden-brown color. There are fresh herbs like rosemary and sage on the side. The background is a wooden surface.

The secret to gluten-free stuffing is toasted cubes of gluten-free bread (Canyon Bakehouse works best) combined with plenty of herbs and a homemade vegetable broth.

Pro tip: gluten-free bread needs more liquid than regular bread for stuffing (about 25% more). Add it gradually, though. Dumping it in all at once turns it into a soggy mess!

2. Vegan side dish options

A bowl of blended mushroom gravy. The gravy is a deep brown color and has a few mushrooms floating in it. There are also some herbs and spices visible on the surface. The bowl is placed on a wooden board. There is a sprinkle of fresh parsley on top of the gravy. The background is blurred and consists of a few ingredients, such as onions and garlic.

Vegan sides were honestly a game-changer for our whole family, not just our vegan relatives. My mushroom gravy has actually replaced traditional gravy at our table!

Here’s how to make it:

Sauté 1 pound of mixed mushrooms (cremini, shiitake, and button) with plenty of garlic
Blend with vegetable broth and a splash of coconut aminos

The key is caramelizing those mushrooms properly. Don’t rush this step! It takes about 15-20 minutes to develop that deep, rich flavor.

3. Low-carb substitutions

For low-carb substitutions, cauliflower mash is great. But here’s what nobody tells you: you MUST remove every bit of excess moisture!

After steaming, I press the cauliflower through a kitchen towel. Season with roasted garlic, plenty of salt, and a touch of nutritional yeast for that savory kick!

4. Dairy-free cream-based sides

A bowl of cashew cream with a wooden spoon. The cashew cream is smooth and light beige in color. There are some cashews in the bowl. The bowl is on a wooden surface. There's a green leaf in the bowl. The background is blurred and contains a few ingredients, such as a pumpkin and a pie.

Dairy-free cream-based sides seemed impossible until I discovered the magic of cashew cream! Soak raw cashews overnight, blend with a bit of water until super smooth, and you’ve got the perfect base for any creamy dish.

My dairy-free green bean casserole uses this instead of cream of mushroom soup, and honestly? People prefer it to the original!

The ratio I use is 1 cup cashews to 3/4 cup water for the perfect consistency.

5. Sugar-free sweet options

Creating sugar-free sweet options was tricky until I discovered that roasting brings out vegetables’ natural sweetness.

My sugar-free sweet potato casserole relies on roasted sweet potatoes (425°F for 45 minutes) topped with a pecan-coconut crumble made with monk fruit sweetener. A little bit of sweetener goes a long way!

6. Keto-friendly dishes

A loaded cauliflower casserole with gooey cheese, bacon, and chives. The casserole is in a white dish with a serving spoon beside it. There are fresh chives on top of the casserole. The background is a wooden surface. The lighting is warm.

For keto-friendly dishes, my loaded cauliflower bake has become legendary! Think loaded baked potato flavors but keto-compliant.

The trick is roasting the cauliflower first (375°F for 25 minutes) before adding toppings. This prevents that watery mess that happens when you just steam it.

Top with cheese, bacon, and chives in the last 10 minutes of baking!

5 Tips for dietary-restricted cooking

Here are some universal tips I’ve learned for dietary-restricted cooking:

Always read labels carefully. You don’t want to ruin a gluten-free dish with something containing wheat!
Keep separate serving utensils for each dish to prevent cross-contamination
Label dishes clearly with common allergens
Make extra of the dietary-restricted options. Even non-restricted eaters often prefer them!
Test recipes well before the big day

What’s really cool is how these alternatives have actually expanded our holiday menu rather than limiting it. My regular mashed potato lovers now request the roasted garlic cauliflower mash and the vegan mushroom gravy disappears faster than the traditional version. It just goes to show that “restricted” doesn’t mean restricted in flavor!

The best part is that these dishes don’t scream “alternative” or “diet food.” They’re just delicious sides that happen to meet different dietary needs!

Make-Ahead Side Dishes

Here’s a detailed guide on make-ahead side dishes. It’s completely changed my holiday hosting game!

Mashed Potatoes

First things first: mashed potatoes absolutely CAN be made ahead. Here’s my foolproof method:

Make them up to two days in advance, but add extra butter and cream since they’ll thicken in the fridge.
Store them in an airtight container, then reheat in a crockpot on low for 2-3 hours, stirring occasionally and adding warm milk as needed.
Put a few pats of butter on top while reheating. It keeps them from developing that weird skin on top!

Stuffing

Stuffing is actually better when made ahead! I prep and mix everything the day before:

Sautéed vegetables
Toasted bread cubes
Herbs

But here’s a trick: don’t add the broth until you’re ready to bake. Store the dry mixture in an airtight container, then add warm broth right before baking. This prevents that dreaded soggy stuffing!

Green bean casserole

Green bean casserole components can all be prepped separately.

Blanch your green beans three days ahead (exactly 4 minutes in boiling water, then ice bath).
Make the mushroom sauce two days ahead, and store it separately.
On the big day, just assemble and add those crispy onions!

The beans stay crisp, and nobody would ever guess it wasn’t made that morning.

Sweet potato casserole

Now, about those freezer-friendly options. Because yes, some sides can be frozen without turning to mush!

Sweet potato casserole is my freezer MVP:

Prepare it completely (minus the marshmallows)
Wrap tightly in foil
Freeze for up to three months
Thaw in the fridge for 24 hours before baking
After thawing, add any toppings (like marshmallows or pecans) that you may have prepared separately
Bake according to your recipe instructions, ensuring the internal temperature reaches at least 165°F.

Don’t rush the thawing. Let’s just say partially frozen sweet potato casserole isn’t anyone’s favorite!

Proper Storage & reheating instructions

For maintaining freshness, proper storage containers are worth their weight in gold!

After ruining a batch of prepped veggies with a flimsy plastic container, I invested in good-quality glass containers with tight-fitting lids. They’re not cheap, but they’ve saved countless dishes from the dreaded refrigerator flavor!

The biggest lesson I’ve learned is don’t try to reheat everything at once. Stagger your reheating schedule and write it down.

Here are some reheating techniques:

Oven Method: Preheat the oven and allow food to come to room temperature before reheating. This helps retain moisture and texture.
Microwave Method: While quicker, microwaving can result in sogginess. If using this method, cover food with a paper towel to absorb moisture.
Air Fryer: An air fryer can reheat food while maintaining crispiness, making it a great option for fried foods.

Timing Cheat Sheet

Here’s my timing cheat sheet for make-ahead prep:

2 weeks ahead: Anything going in the freezer
1 week ahead: Cranberry sauce (stores perfectly in the fridge)
3 days ahead: Blanch vegetables, prep bread for stuffing
2 days ahead: Mashed potatoes, sauces, gravy base
1 day ahead: Assemble casseroles, prep herbs, make dinner rolls

Day-of finishing touches

The finishing touches are what make make-ahead dishes taste fresh.

Always have fresh herbs on hand for garnishing. They add brightness to dishes that have been stored.

A drizzle of fresh olive oil, a sprinkle of sea salt, or a dash of freshly ground pepper just before serving can make reheated dishes taste like they were just made!

The goal of make-ahead dishes isn’t just convenience. It’s about actually enjoying the holiday instead of being trapped in the kitchen!

Time to Try These Thanksgiving Side Dishes!

Transform your feast from good to extraordinary with these carefully curated Thanksgiving side dishes! Remember that the key to success lies in planning ahead and choosing a mix of both classic and creative options.

What makes Thanksgiving special isn’t just the food. It’s the memories we create around the table. Start prepping, and get ready to wow your guests!

Frequently Asked Questions

What are the most popular Thanksgiving side dishes?

The most popular Thanksgiving side dishes include mashed potatoes, stuffing, cranberry sauce, green bean casserole, and sweet potato casserole. These classics complement the main course, adding variety and traditional flavors to the holiday meal.

What are traditional Thanksgiving dinner options?

Traditional Thanksgiving dinner options include roasted turkey, stuffing, mashed potatoes, cranberry sauce, and pumpkin pie. Popular sides often feature green bean casserole, sweet potato casserole, and dinner rolls.

How many side dishes should you have for Thanksgiving?

The number of side dishes for Thanksgiving depends on your guest count and preferences but typically ranges from 4 to 8. Aim for a mix of flavors and textures, like vegetables, starches, and salads, to complement the main course.

What side dishes can be made ahead for Thanksgiving?

Mashed potatoes, stuffing, and green bean casserole are great side dishes to prepare ahead for Thanksgiving. Refrigerate or freeze them, then reheat them on the day for a stress-free holiday meal!