If you want to build a Thanksgiving table that goes beyond the usual mashed potatoes and green bean casserole, these 85 Thanksgiving side dishes give you generous variety and reliable crowd-pleasers. The selection runs the gamut from silky potatoes and mashes and comforting Southern casseroles to caramelized roasted vegetables, bright cold and grain salads, fluffy dinner rolls and other breads, savory stuffings, and a few hands-off slow-cooker options for busy hosts. Whether you favor classic comfort or fresh, modern twists, you’ll find recipes that add color, texture, and seasonal flavor to every corner of the table.
Think about composing the meal like a miniature tasting menu: mix creamy with crisp, warm with chilled, and rich dishes with brighter, acid-forward sides to keep plates interesting. Many recipes can be mostly prepped ahead, and the handful of slow-cooker ideas are included to free oven space and ease the day-of workload without dictating the whole menu. With a little planning—choosing complementary textures, staggering cooking times, and saving oven space—you can create a balanced, abundant spread that feels festive and effortless.
1. Herb-Scented Red-Skinned Mash
This creamy mash keeps the skins for color and texture, turning simple red potatoes into a festive, fuss-free side for a hectic Thanksgiving. Gentle mashing preserves little flecks of red for rustic appeal while Parmesan and sour cream give a bright, tangy richness that pairs well with turkey and gravy. The recipe scales easily and finishes quickly so you can focus on oven timing and other dishes.
Yield: Serves 8–10 Total time: 45 minutes
Ingredients
- 4 lb red-skinned potatoes, scrubbed and quartered
- 4 cloves garlic, peeled
- 1/2 cup (1 stick) unsalted butter, cubed
- 3/4 cup sour cream
- 1 cup whole milk, warmed
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh chives
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
Instructions
- Place the potatoes and garlic in a large pot, cover with cold water, add 1 tsp kosher salt, bring to a boil, then simmer until a fork slides easily into the potatoes, about 20–25 minutes.
- Drain the potatoes and garlic well, return them to the pot, and let them steam on low heat for 1–2 minutes to remove excess moisture, then mash with a potato masher until mostly smooth while leaving some skin flecks for texture.
- Warm the milk gently in a small saucepan or microwave until just warm, stir in the butter until melted, then add the milk-butter mixture and the sour cream to the potatoes, stirring until creamy and combined.
- Fold in the grated Parmesan and 2 tbsp olive oil, then season with 1/2 tsp freshly ground black pepper and taste for additional salt, adjusting as needed.
- Transfer the mash to a warmed serving bowl, sprinkle the chopped chives evenly over the top, and dot with any remaining butter for shine.
- Serve the potatoes hot alongside turkey and gravy, stirring gently before dishing to redistribute the creamy topping if they sit for a few minutes.
Pro Tip: Make ahead by completing through step 4, refrigerate covered up to 24 hours, then rewarm in a 350°F oven for 30–40 minutes (cover loosely with foil) and finish with fresh chives just before serving.
2. Harvest-Spiced Roasted Sweet Potato Chunks with Toasted Pecans
This festive side balances sweet, smoky, and bright flavors with easy prep and a holiday-friendly finish. Bite-sized sweet potato cubes are roasted until caramelized, tossed with a warm maple-chipotle glaze, and scattered with toasted pecans and a pop of orange. The dish travels well to a buffet, pairs with roasted turkey or vegetarian mains, and requires minimal fuss—ideal when the oven and timeline are already crowded.
Yield: Serves 8–10 Total time: 50 minutes
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle or ancho chili powder
- 3/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup pecans, roughly chopped
- 1 medium orange, zested, plus 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C) and arrange a large rimmed baking sheet with parchment or a light coat of oil.
- Toss the sweet potato cubes with olive oil, maple syrup, smoked paprika, chipotle, cinnamon, salt, and black pepper in a roomy bowl until everything is evenly coated.
- Spread the cubes in a single layer on the prepared sheet with small gaps between pieces; scatter pecans around the edges and roast until the potatoes are fork-tender and edges are caramelized, 30–35 minutes, stirring and turning once after about 15–18 minutes.
- Remove the pan from the oven and immediately toss the hot potatoes and pecans with the orange zest and an extra drizzle of maple if you like; taste and adjust salt.
- Transfer to a warm serving dish, sprinkle with chopped parsley, and serve warm alongside your holiday mains.
Pro Tip: Make-ahead: peel and cube the sweet potatoes up to 24 hours in advance and keep them submerged in cold water in the refrigerator; drain and pat dry before seasoning and roasting.
3. Holiday Harvest Kale & Green Bean Relish
Bright, textured, and easy to assemble, this salad brings crisp green beans and sturdy kale together with a crunchy almond bite and tart dried cranberries. A lemon‑maple vinaigrette softens the kale and lifts the flavors, while quick blanching keeps the beans lively. It holds well at room temperature, making it a practical, colorful addition to a crowded Thanksgiving table without stealing oven space.
Yield: Serves 8-10 Total time: 40 minutes
Ingredients
- 6 cups loosely packed curly kale, stems removed and thinly sliced
- 12 ounces green beans, trimmed and halved
- 3/4 cup sliced almonds
- 3/4 cup dried cranberries
- 1 small shallot, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper
Instructions
- Trim and halve the green beans and thinly slice the kale leaves into bite-size ribbons.
- Blanch the green beans in a large pot of boiling salted water for 3 minutes until bright green and tender-crisp, then immediately plunge into an ice bath for 3 minutes; drain and pat dry.
- Toast the sliced almonds in a dry skillet over medium heat, stirring often, 3–5 minutes until fragrant and lightly golden; transfer to a plate to cool.
- Whisk together the olive oil, lemon juice, Dijon, maple syrup, minced shallot, salt, and pepper in a small bowl to make the dressing.
- Massage the sliced kale with half the dressing for 1–2 minutes until the leaves soften and darken.
- Toss the massaged kale, blanched green beans, cranberries, and toasted almonds with the remaining dressing; chill at least 20 minutes to meld flavors, then taste and adjust seasoning before serving.
Pro Tip: Make the almonds and dressing up to a day ahead and store separately; assemble and chill the salad at the last minute to save oven/stovetop space.
4. Sage & Fennel Sausage Bread Bake
This savory bread bake layers sweet fennel, browned Italian sausage, and fresh sage into a moist, sliceable stuffing that holds up on a busy holiday table. Cubes of day-old sourdough soak in white wine and chicken stock, then bake until the top is golden and the center is tender without being soggy. It pairs with roast turkey and reheats well for seconds.
Yield: Serves 10-12 Total time: 1 hour 20 minutes
Ingredients
- 1 lb Italian sausage (mild or hot), casings removed
- 10 cups cubed day-old sourdough or country bread (about 1 lb)
- 1 large fennel bulb, trimmed and thinly sliced (about 2 cups)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken stock
- 1/2 cup dry white wine or additional stock
- 3 tbsp unsalted butter
- 2 tbsp fresh sage, chopped
- 1/4 cup chopped flat-leaf parsley
- 1 tsp kosher salt, 1/2 tsp freshly ground black pepper
Instructions
- Preheat the oven to 375°F and arrange a rack in the center; spread cubed bread on a rimmed baking sheet and toast 8–10 minutes until dry and lightly golden, then cool.
- Brown the sausage in a large skillet over medium-high heat, breaking it into bite-size pieces and cook until no longer pink and an instant-read thermometer inserted into the largest pieces reads 160°F; drain excess fat and reserve 1 tablespoon.
- Sauté the fennel and onion in the reserved fat plus butter over medium heat until softened, about 6–8 minutes, then add garlic and cook 1 minute more until fragrant.
- Combine the toasted bread, cooked sausage, softened vegetables, sage, parsley, wine, and 1 1/2 cups of the stock in a large bowl; toss gently and add more stock a few tablespoons at a time if the mixture seems dry, then season with the salt and pepper.
- Transfer the mixture to a buttered 9×13-inch baking dish, cover tightly with foil, and bake for 25 minutes in the preheated oven.
- Uncover and bake an additional 10–15 minutes until the top is crisp and the center is just set; let rest 10 minutes before slicing and serving.
Pro Tip: Make the stuffing up to a day ahead—refrigerate it covered and bake from cold for 35–40 minutes (remove foil for the last 10 minutes) to save oven space while the turkey rests.
5. Herbed Avocado Pull-Apart Holiday Rolls
These soft, pull-apart rolls bring gentle avocado creaminess and a bright herb finish to the holiday table. Designed for a busy host, the dough comes together without kneading and develops lightness during a relaxed room-temperature rise. Golden tops are brushed with egg and finished with olive oil and flaky salt for an attractive sheen. Serve warm alongside turkey and sides for a green-tinted, subtly savory bread option guests will reach for again.
Yield: Serves 10–12 Total time: About 2 hours 45 minutes
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 1/4 tsp instant yeast (1 packet)
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 1 cup (240 ml) warm water, 105–115°F (40–46°C)
- 1 ripe avocado, mashed (about 1/2 cup)
- 3 tbsp unsalted butter, melted
- 1 large egg, beaten (for egg wash)
- 2 tbsp chopped fresh chives
- 1 tbsp olive oil and 1/2 tsp flaky sea salt, for finishing
Instructions
- Combine flour, yeast, sugar, and salt in a large bowl and whisk briefly to blend dry ingredients evenly.
- Stir mashed avocado, melted butter, and warm water into the flour mixture until a sticky, shaggy dough forms; avoid kneading.
- Cover the bowl loosely with plastic wrap and let sit at room temperature until the dough has nearly doubled in size, about 1½–2 hours.
- Turn the dough onto a well-floured surface, divide into 12 equal pieces, shape each into a round by folding edges under, and arrange close together in a greased 9×13-inch baking pan.
- Brush the tops with beaten egg, sprinkle with chopped chives, drizzle with olive oil, and bake at 375°F (190°C) until golden and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C), about 18–22 minutes.
- Cool the rolls in the pan for 10 minutes, then transfer to a wire rack and finish with a light sprinkle of flaky sea salt before serving warm.
Pro Tip: Make the dough the evening before: complete the first rise, cover tightly, refrigerate overnight, then bring to room temperature before shaping and baking to save time the day of the meal.
6. Harvest Slow-Cooker Triple-Cheese Mac
A holiday-ready, hands-off macaroni that frees up oven space while delivering rich, melty comfort. A quick stovetop cheese sauce joins al dente pasta, then finishes gently in the slow cooker for creamy texture; a final broil crisps a golden breadcrumb topping. It’s easy to scale and keeps well on a buffet table, making it a dependable, crowd-pleasing side for a busy Thanksgiving host.
Yield: Serves 10-12 Total time: 1 hr 45 min
Ingredients
- 1 lb elbow macaroni
- 3 cups whole milk
- 12 oz sharp cheddar, shredded
- 6 oz Gruyère, shredded
- 4 oz cream cheese, cubed
- 2 tbsp unsalted butter, divided
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 3/4 cup panko breadcrumbs
Instructions
- Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than package directions for al dente; drain and set aside.
- Whisk the milk, 1 tablespoon butter, flour, Dijon, salt, and pepper in a medium saucepan and simmer gently over medium-low, whisking, until the mixture thickens, about 5–7 minutes.
- Stir the cream cheese into the warm milk mixture until smooth, then add the shredded cheddar and Gruyère and stir until fully melted and homogeneous.
- Transfer the drained pasta to the slow cooker, pour the cheese sauce over the top, fold gently to combine, cover, and cook on LOW for 1 to 1¼ hours, stirring once halfway through to prevent sticking.
- Preheat the broiler with an oven rack positioned about 6 inches from the heating element, toss the panko with the remaining 1 tablespoon butter, spread the mac into an ovenproof 9×13 dish, and sprinkle the panko evenly over the surface.
- Broil for 2–4 minutes until the topping is golden (watch constantly), then let the mac rest 5 minutes before serving.
Pro Tip: As a make-ahead, prepare the cheese sauce a day ahead and refrigerate; on the holiday, reheat gently in the slow cooker, stir in just-cooked pasta, and skip the broil if oven time is tight by sprinkling toasted nuts for crunch instead.