30 Classic Thanksgiving Side Dishes Everyone Loves

I’ve mixed classic Thanksgiving side dishes with recipes that beginners can nail.

From traditional vegetable sides to the best side dishes for Thanksgiving dinner, there's something for everyone!

Everything scales easily for a crowd and uses common pans and tools (linked below).

Helpful gear: half-sheet pans, parchment paper, 9×13 baking dish, Dutch oven, roasting pan, mixing bowls, potato ricer, microplane zester, masher, and sheet-pan cooling rack.

Creamy Garlic Mashed Potatoes

Silky, buttery potatoes with some garlic, a simple, comforting, and essential dish. A ricer makes them ultra-smooth.

Ingredients

• 3 lbs Yukon gold potatoes, peeled & chunked
• 4 tablespoon unsalted butter
• ¾ cup warm whole milk
• 2 cloves garlic, grated
• 1¼ teaspoon kosher salt, ¼ teaspoon white pepper

Directions

1. Boil potatoes in salted water 15–18 minutes until tender
2. Drain well.
3. Rice or mash
4. Fold in butter, milk, garlic, salt, pepper until creamy.

Classic Herb Stuffing (Bread Dressing)

Toasty cubes, celery, onion, and plenty of sage are baked until golden on top and custardy beneath.

Ingredients

• 12 cups ½-inch day-old bread cubes
• 1 stick (8 Tbsp) unsalted butter
• 1 lg onion & 3 celery ribs, diced
• 2 teaspoon poultry seasoning, 1 teaspoon rubbed sage
• 2½–3 cups low-sodium chicken or veg broth
• 2 eggs, beaten; 1 teaspoon kosher salt, ½ teaspoon pepper

Directions

1. Sauté onion/celery in butter 8 minutes; toss with bread and herbs.
2. Stir in broth, eggs, salt, pepper; bake in a buttered 9×13 at 350°F for 35–45 minutes.

Green Bean Casserole (from Scratch)

Tender beans, creamy mushroom sauce, and crispy onions are nostalgic but fresher.

Ingredients

• 1½ lbs green beans, trimmed & halved
• 3 tablespoon butter, 8 oz cremini (sliced), 1 small onion (minced)
• 3 tablespoon flour; 1½ cups milk; ½ cup low-sodium broth
• ¾ teaspoon kosher salt, ¼ teaspoon pepper
• 1½ cups crispy fried onions

Directions

1. Blanch beans 4 minutes; drain. Sauté onion/mushrooms in butter; stir in flour 1 minute; whisk milk/broth; simmer to thicken; season.
2. Combine with beans; top onions; bake 375°F 18–22 minutes.

Brown Sugar–Pecan Sweet Potato Casserole

Fluffy mash under a toasty pecan crumble is sweet, buttery, and crowd-pleasing.

Ingredients

• 3 lbs sweet potatoes, peeled & cubed
• 4 tablespoon butter; ¼ cup brown sugar; ¼ cup milk; 1 teaspoon vanilla; ½ teaspoon salt
• Topping: ½ cup brown sugar, ½ cup flour, ½ cup chopped pecans, 4 tablespoon melted butter

Directions

1. Boil sweet potatoes 15 minutes; mash with butter, sugar, milk, vanilla, salt.
2. Spread in buttered dish; sprinkle topping; bake 350°F 25–30 minutes.

Skillet Cornbread (Buttery & Tender)

Golden edges and a moist crumb are perfect for sopping up gravy.

Ingredients

• 1 cup cornmeal, 1 cup AP flour
• ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt
• 1 cup buttermilk, 2 eggs, 6 tablespoon melted butter (divided)

Directions

1. Heat 10-inch cast-iron skillet with 2 tablespoon butter at 425°F.
2. Mix dry; whisk wet with 4 tablespoon butter; combine; bake 18–22 minutes.

Maple-Roasted Carrots with Thyme

Naturally sweet carrots roasted until caramelized with glossy maple edges.

Ingredients

• 2 lbs carrots, peeled & sticks
• 2 tablespoon olive oil, 2 tablespoon pure maple syrup
• ¾ teaspoon kosher salt, ¼ teaspoon pepper, 1 teaspoon fresh thyme

Directions

1. Toss on a half-sheet pan.
2. Roast 425°F for 20–25 minutes, tossing once; finish with thyme.

Cranberry Sauce with Orange Zest

Bright, tangy, and it only takes 10 minutes, it tastes like the holidays.

Ingredients

• 12 oz fresh cranberries
• ¾ cup sugar
• ½ cup water, ¼ cup orange juice
• 1 teaspoon orange zest, pinch salt

Directions

1. Simmer all 10–12 minutes until berries pop.
2. Cool to thicken; serve room temp or chilled.

Turkey Gravy

Silky pan-dripping gravy you can make ahead with broth and finish with drippings.

Ingredients

• 4 tablespoon fat (butter or drippings)
• 4 tablespoon flour
• 3–4 cups turkey or chicken broth (warm)
• ½ teaspoon kosher salt, ¼ teaspoon pepper

Directions

1. Whisk flour into hot fat 2 minutes.
2. Gradually whisk in warm broth; simmer 5–8 minutes; season.

Roasted Brussels Sprouts with Balsamic & Bacon

Crisp edges, savory bacon, and a sweet-tangy finish that's irresistible.

Ingredients

• 2 lbs Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 tablespoon olive oil
• ¾ teaspoon salt, ½ teaspoon pepper
• 1½ tablespoon balsamic glaze

Directions

1. Toss sprouts, bacon, oil, salt, pepper on lined pan; roast 425°F 20–25 minutes.
2. Drizzle glaze; toss and serve.

Classic Macaroni & Cheese (Baked)

Creamy cheddar sauce with a golden top is beloved by kids and adults.

Ingredients

• 12 oz elbow macaroni
• 4 tablespoon butter, 4 tablespoon flour
• 3 cups warm milk
• 3 cups shredded sharp cheddar
• ¾ teaspoon salt, ¼ teaspoon mustard powder

Directions

1. Make roux; whisk milk to thicken; melt in cheddar, salt, and mustard.
2. Combine with pasta; bake 375°F 18–22 minutes.

Honey-Butter Dinner Rolls (Shortcut)

Soft, warm rolls brushed with glossy honey butter.

Ingredients

• 12 frozen roll dough balls (thawed)
• 2 tablespoon butter, melted
• 1 tablespoon honey, pinch salt

Directions

1. Arrange in greased 9×13; rise per package; bake 350°F 15–18 minutes.
2. Brush with honey butter.

Creamed Corn (Stovetop)

Sweet corn kernels in a velvety cream sauce that is comfort in a bowl.

Ingredients

• 3 cups corn kernels (fresh or frozen)
• 2 tablespoon butter
• 1 cup half-and-half
• 1 tablespoon sugar, ½ teaspoon salt
• 1 tablespoon cornstarch + 2 tablespoon water

Directions

1. Simmer corn, butter, half-and-half, sugar, salt 5 minutes.
2. Stir in slurry; simmer 1–2 minutes to thicken.

Roasted Garlic–Parmesan Cauliflower

Nutty, crisp-tender florets with a shower of parmesan.

Ingredients

• 1 large cauliflower, florets (8 cups)
• 3 tablespoon olive oil
• ¾ teaspoon salt, ½ teaspoon pepper
• ½ cup grated parmesan

Directions

1. Toss florets with oil, salt, pepper; roast 450°F 18–22 minutes.
2. Toss hot with parmesan.

Simple Buttered Peas with Mint

A bright green, 10-minute side that balances rich plates.

Ingredients

• 4 cups frozen peas
• 2 tablespoon butter
• ½ teaspoon kosher salt, 1 tablespoon chopped mint

Directions

1. Simmer peas in salted water 3 minutes; drain.
2. Toss with butter, salt, mint.

Glazed Pearl Onions (Brown Butter)

Sweet, glossy onions with nutty brown butter that is retro and delicious.

Ingredients

• 1 lb frozen pearl onions, thawed
• 2 tablespoon butter
• 1 tablespoon brown sugar
• ¼ teaspoon salt, 2 tablespoon water

Directions

1. Brown butter; add onions, sugar, salt, water.
2. Simmer 6–8 minutes until glazed.

Apple-Sausage Cornbread Dressing

Savory, a little sweet, and loaded with texture it's an instant classic.

Ingredients

• 8 cups cubed cornbread (day-old)
• 1 lb bulk sage sausage
• 1 apple, diced; 1 onion, diced; 2 celery ribs, diced
• 2 cups low-sodium broth
• 1 egg; 1 teaspoon poultry seasoning; ½ teaspoon salt

Directions

1. Brown sausage; sauté veg 5 minutes; toss with cornbread and seasonings.
2. Stir in broth/egg; bake 350°F 30–35 minutes.

Garlic-Lemon Green Beans Almondine

Crisp beans with toasted almonds and bright lemon.

Ingredients

• 1½ lbs green beans, trimmed
• 2 tablespoon butter
• 1 garlic clove, sliced
• ¼ cup sliced almonds, toasted
• ½ teaspoon lemon zest, 1 tablespoon lemon juice, ½ teaspoon salt

Directions

1. Blanch beans 3–4 minutes; drain.
2. Sauté garlic in butter 30 seconds; toss beans, almonds, zest, juice, salt.

Buttermilk Mashed Turnips & Potatoes

Light, tangy mash that pairs beautifully with rich gravy.

Ingredients

• 2 lbs Yukon gold potatoes, chunked
• 1 lb turnips, peeled & chunked
• 4 tablespoon butter
• ¾ cup warm buttermilk
• 1 teaspoon salt, ¼ teaspoon pepper

Directions

1. Boil potatoes/turnips 15–18 minutes; drain.
2. Mash with butter, buttermilk, salt, pepper.

Cranberry-Pecan Wild Rice Pilaf

Chewy grains with tart cranberries and toasty nuts is a great texture.

Ingredients

• 1 cup wild rice blend, rinsed
• 2¼ cups low-sodium broth
• ½ teaspoon salt
• ½ cup dried cranberries
• ½ cup toasted pecans, chopped; 1 tablespoon parsley

Directions

1. Simmer rice with broth/salt, covered, 40–45 minutes; rest 10 minutes.
2. Fluff; fold in cranberries, pecans, parsley.

Brown Butter Maple Acorn Squash

Caramelized rings with nutty maple butter is so autumnal.

Ingredients

• 2 acorn squash, seeded & 1-inch rings
• 3 tablespoon butter
• 2 tablespoon maple syrup
• ¾ teaspoon salt

Directions

1. Roast squash 425°F 20 minutes.
2. Brown butter; whisk in maple/salt; brush on; roast 5–8 minutes more.

Caesar Salad with Garlic Croutons

Crisp romaine, punchy dressing, and warm homemade croutons.

Ingredients

• 2 romaine hearts, chopped
• Croutons: 3 cups cubed baguette, 2 tablespoon olive oil, pinch salt
• Dressing: ½ cup mayo, 2 tablespoon lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire, ¼ cup parmesan, 1 garlic clove, pepper

Directions

1. Bake croutons at 375°F 10–12 minutes.
2. Whisk dressing; toss with romaine and croutons; add more parmesan.

Classic Scalloped Potatoes

Layers of tender potatoes in a creamy sauce that is golden and bubbling.

Ingredients

• 2½ lbs russet potatoes, thinly sliced
• 4 tablespoon butter, 4 tablespoon flour
• 3 cups warm milk
• 1 teaspoon salt, ¼ teaspoon pepper, pinch nutmeg

Directions

1. Make béchamel: butter + flour 2 minutes; whisk milk to thicken; season.
2. Layer with potatoes in buttered dish; bake 375°F 45–55 minutes.

Sautéed Mushrooms with Thyme

Buttery, browned mushrooms with a splash of sherry gives steakhouse vibes.

Ingredients

• 1½ lbs cremini mushrooms, quartered
• 2 tablespoon butter + 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon salt, 2 tablespoon dry sherry (optional)

Directions

1. Sear mushrooms in oil/butter 8–10 minutes until browned; salt.
2. Add thyme (and sherry); cook 1–2 minutes.

Simple Roasted Broccoli with Lemon

Crispy florets and tender stems finished with bright lemon.

Ingredients

• 2 lbs broccoli florets
• 3 tablespoon olive oil
• ¾ teaspoon salt, ½ teaspoon pepper
• 1 teaspoon lemon zest, 1 tablespoon lemon juice

Directions

1. Roast 425°F 18–20 minutes.
2. Toss with zest and juice.

Macerated Fruit Salad with Honey-Citrus

A light, refreshing counterpoint to rich dishes.

Ingredients

• 3 cups cubed pineapple
• 3 cups seedless grapes
• 3 oranges, segmented
• 2 tablespoon honey, 1 tablespoon lemon juice, 1 teaspoon lemon zest

Directions

1. Whisk honey, lemon juice, zest.
2. Toss with fruit; chill 20 minutes.

Candied Yams

Tender coins in a glossy brown-sugar butter sauce with cinnamon.

Ingredients

• 2 lbs yams, peeled & ½-inch rounds
• 4 tablespoon butter
• ½ cup brown sugar
• ½ teaspoon cinnamon, ¼ teaspoon salt, ¼ cup water

Directions

1. Simmer all, covered, 12–15 minutes, stirring occasionally.
2. Uncover; reduce syrup 2–3 minutes.

Parker House Rolls

Fluffy, buttery, and pulls apart easily. You can buy dough and bake it fresh.

Ingredients

• 12 frozen Parker House rolls
• 3 tablespoon butter, melted
• Flaky salt

Directions

1. Proof and bake per package.
2. Brush butter; sprinkle flaky salt.

Roasted Root Vegetables

Carrots, parsnips, and sweet potatoes with rosemary and caramelized edges galore.

Ingredients

• 2 cups carrots, 2 cups parsnips, 2 cups sweet potatoes (1-inch)
• 3 tablespoon olive oil
• 1 teaspoon chopped rosemary
• 1 teaspoon salt, ½ teaspoon pepper

Directions

1. Toss on lined pan; roast 425°F 30–35 minutes, tossing once.

Southern-Style Collard Greens (Quick Braise)

Tender greens with garlic and a touch of cider vinegar.

Ingredients

• 2 lbs collard greens, stemmed & sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 cups low-sodium chicken or veg broth
• 1 tablespoon apple cider vinegar, ¾ teaspoon salt

Directions

1. Sauté garlic 30 seconds; add collards and broth; simmer covered 25–30 minutes.
2. Finish with vinegar and salt.

Herbed Whipped Sweet Potatoes

Ultra-smooth, lightly savory sweet potatoes that are great under gravy.

Ingredients

• 3 lbs sweet potatoes, peeled & cubed
• 4 tablespoon butter
• ½ cup warm heavy cream
• 1 teaspoon chopped thyme, ¾ teaspoon salt

Directions

1. Boil 15 minutes; drain.
2. Whip with butter, cream, thyme, salt until fluffy.

Thanksgiving Dishes

These classic Thanksgiving side dishes are what make the holiday meal so special.

From rich, buttery flavors to comforting family favorites, each dish adds warmth and nostalgia to your feast.

No matter which ones you serve, these sides are sure to bring everyone together and make your Thanksgiving celebration truly memorable.

Get the scoop on more like this:

• 25 Make-Ahead Thanksgiving Dishes
• 25 Sweet Potato Recipes for Thanksgiving
• 25 No-Bake Thanksgiving Dessert Ideas
• 25 Thanksgiving Treats That Look Like Turkeys