15 Best Thanksgiving Side Dishes Recipes to Complete Your Feast
Discover the 15 best Thanksgiving side dishes from mashed potatoes to green bean casserole. Easy recipes, make-ahead tips, and traditional favourites for your holiday table.
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Let me tell you something that might surprise you: most families actually prefer Thanksgiving sides over the turkey itself. According to surveys, nearly 73% of people think the leftovers are better than the actual meal, and it’s those glorious sides they’re after. Can you blame them?
I’ve been cooking Thanksgiving dinner for years now, and honestly, the sides are where the magic happens. Sure, turkey gets all the attention, but it’s the creamy mashed potatoes, the crispy-topped casseroles, and that tangy cranberry sauce that make people come back for seconds (and thirds).
In this guide, I’m sharing everything you need to know about Thanksgiving sides. Whether you’re hosting your first holiday dinner or you’re a seasoned pro looking to shake things up, you’ll find traditional favourites, make-ahead strategies, and even some modern twists that’ll have your guests talking until next year.
What Are the Most Popular Thanksgiving Side Dishes?
Right now, stuffing is absolutely dominating the Thanksgiving scene. Recent data shows it’s the most-searched side dish. That’s a lot of people obsessing over bread cubes soaked in savoury goodness.
But stuffing isn’t alone at the top. The classic lineup includes mashed potatoes (which Google says is the most popular overall), green bean casserole, sweet potato casserole, and cranberry sauce. These five dishes show up on nearly every Thanksgiving table across the country.
What’s interesting is how regional preferences shape the menu. For example in the US, down South, you’ll find cornbread dressing instead of traditional stuffing, plus collard greens and candied yams. Head to the Midwest, and green bean casserole reigns supreme in states like Illinois, Indiana, and Ohio. Meanwhile, corn casserole dominates several Southern states.
There are some outliers, too. Nebraska apparently loves ramen noodle salad (yes, really), while New Hampshire searches for deviled eggs more than any other state. Delaware? They’re all about brie mini tarts. It just goes to show that Thanksgiving traditions vary wildly depending on where you live.
The history behind these sides is fascinating. Many of our “traditional” dishes aren’t actually that old. Green bean casserole, for instance, was invented by Campbell’s in 1955. Before that, nobody was topping green beans with crispy fried onions. Sweet potato casserole with marshmallows? That’s a 1917 creation from the Angelus Marshmallow company’s recipe booklet.
What makes a side dish truly essential? It needs to complement the turkey without competing with it, offer different textures and flavours, and ideally, carry some nostalgic weight. That’s why we keep making the same dishes year after year. They taste like home.
For extra reading: Check out the USDA’s food safety guidelines for keeping your Thanksgiving sides safe to eat.
How Do You Make Thanksgiving Sides Ahead of Time?
This is where I’m about to change your life. Making sides ahead of time isn’t just possible, it’s essential if you want to maintain your sanity on Thanksgiving day.
The key is knowing which dishes improve with time, which ones just need component prep, and which ones absolutely must be made fresh.
Three Weeks Before: Cranberry sauce is your best friend here. You can make it up to three weeks ahead and freeze it. When thawed, it tastes just as good as fresh. Same goes for dinner rolls – bake them, cool completely, and freeze in airtight bags. Pop them in the oven for 10 minutes before serving, and nobody will know they weren’t made that morning.
One Week Before: This is when I make my pies. Pumpkin pie, pecan pie, even apple pie can be baked a week early and frozen. Just make sure they’re completely cool before wrapping tightly in plastic wrap and foil. Thaw them in the fridge the night before Thanksgiving.
Three Days Before: Casseroles are perfect for this timeline. I assemble my sweet potato casserole and green bean casserole, but hold back the toppings. Those crispy onions and marshmallows go on right before baking, so they stay crunchy. Store assembled casseroles covered tightly with plastic wrap and foil in the fridge.
Two Days Before: Mashed potatoes can be made now, which sounds mad but works beautifully. Make them slightly thinner than usual, store in a buttered casserole dish, dot the top with butter, and reheat covered with foil at 180°C. Add a splash of milk when reheating to restore the creamy texture.
Stuffing components can be prepped now too. Toast your bread cubes, cook any sausage or vegetables, and store separately. Mix everything on Thanksgiving morning and bake fresh.
One Day Before: This is when I do most of my vegetable prep. Trim and blanch green beans. Peel and chop vegetables for roasting. Make dressings for salads. Basically, anything that involves a knife and cutting board happens now.
Here’s a crucial tip nobody tells you: when reheating casseroles, add a bit of liquid (broth, milk, or cream depending on the dish) to prevent drying out. Cover with foil for the first part of reheating, then uncover for the last 15 minutes to crisp the top.
The absolute worst candidates for making ahead? Anything with a crispy coating (unless you add it fresh), delicate salads that wilt, and dishes with fresh herbs that lose their brightness. Make those day-of.
Storage matters too. Use proper airtight containers, label everything with the date, and never stack hot dishes in the fridge – it’ll warm everything else up and create a food safety issue.
Product recommendation: The Pyrex 4-Piece Glass Baking Dish Set is perfect for make-ahead casseroles. They go from fridge to oven beautifully, and the lids make storage simple.
What Are the Best Classic Thanksgiving Side Dishes?
Let’s talk about the dishes that define Thanksgiving. These are the recipes passed down through generations, the ones that feel wrong to skip.
Mashed Potatoes
There’s something sacred about proper mashed potatoes. I use Yukon Gold potatoes for their naturally buttery flavour and creamy texture. The secret? Don’t overwork them. Use a potato masher, never a food processor, or you’ll end up with glue.
My ratio: for every kilogram of potatoes, use 115g of butter and 180ml of warm cream or milk. Season generously with salt and white pepper. Some people add sour cream or cream cheese for extra tang – both work beautifully.
Bonus tip: always heat your dairy before adding it. Cold milk makes lumpy potatoes. Also, taste as you go. Potatoes need more salt than you think.
Stuffing (Or Dressing, Depending Where You’re From)
The great stuffing debate centres on whether you cook it inside the bird or separately. I’m firmly in the “separately” camp for food safety reasons. Plus, you get more of that crispy top everyone fights over.
Start with day-old bread cut into cubes. I prefer a mix of white bread and cornbread for depth. Toast the cubes in the oven until golden, then toss with sautéed onions, celery, fresh herbs (sage, thyme, and parsley are essential), and enough stock to moisten without making it soggy.
The texture should be somewhere between wet and dry – you want it moist enough to hold together but not so wet it’s mushy. Add cooked sausage, mushrooms, apples, or chestnuts if you’re feeling fancy.
Bake at 180°C covered for 30 minutes, then uncovered for another 15-20 minutes until the top is gorgeously crispy.
Green Bean Casserole
Yes, I know the classic version uses canned soup. But making it from scratch is genuinely better and not much harder. Blanch fresh green beans until crisp-tender, then shock them in ice water to keep that bright green colour.
For the sauce, make a simple béchamel: melt butter, whisk in flour, cook for a minute, then gradually add milk while whisking constantly. Add sautéed mushrooms and onions, season with salt, pepper, and a bit of garlic powder. Fold in the green beans.
Top with those crispy fried onions – the store-bought ones are honestly perfect – and bake until bubbly.
Sweet Potato Casserole
This is where opinions get heated. Marshmallows or pecans? I’m a pecan person, but I’ve made both versions hundreds of times.
For the base, roast your sweet potatoes until tender, then mash with butter, brown sugar, cinnamon, nutmeg, and a touch of vanilla. Spread in a baking dish.
For the pecan topping: mix brown sugar, flour, melted butter, and chopped pecans. Crumble over the top and bake until golden and crispy. It’s essentially a streusel topping, and it’s absolute magic.
If you’re team marshmallow, dot regular-sized ones over the top during the last 15 minutes of baking. They’ll puff up and toast beautifully.
Cranberry Sauce
Please, I’m begging you, make this from scratch. It takes 15 minutes and tastes infinitely better than the canned stuff (though I won’t judge if you secretly love the jelly ring).
Combine 340g fresh cranberries, 200g sugar, and 120ml water or orange juice in a saucepan. Bring to a boil, then simmer until the berries pop and the sauce thickens, about 10-15 minutes. Add orange zest, a cinnamon stick, or a splash of bourbon for extra flavour.
The sauce will thicken more as it cools. It can be made up to two weeks ahead and stored in the fridge.
For the best mashed potato results, here’s what I recommend:
| Tool | Best Feature | Durability |
|---|---|---|
| OXO Good Grips Potato Masher | Comfortable grip, efficient mashing | Excellent |
| KitchenAid Stand Mixer with whisk | Hands-free, multiple functions | Outstanding |
| Simple Hand-Held Masher | Budget-friendly, gets the job done | Good |
| Ricer/Food Mill | Ultra-smooth results, no lumps | Very good |
How Many Side Dishes Should You Serve at Thanksgiving?
This question keeps people up at night. Too few dishes and you look stingy. Too many and you’re exhausted, wasting food, and running out of oven space.
Here’s my rule of thumb: plan for 5-7 side dishes for groups under 8 people, and 8-10 sides for larger gatherings. This gives everyone variety without overwhelming your kitchen or your guests.
Think about balance. You want different types of dishes:
- Starches: mashed potatoes, stuffing, or a potato casserole (choose 2)
- Vegetables: green beans, Brussels sprouts, or roasted carrots (choose 2-3)
- Something bright: cranberry sauce, a salad, or roasted beets (choose 1-2)
- Rich and creamy: sweet potato casserole, mac and cheese, or creamed spinach (choose 1)
- Bread: dinner rolls or biscuits (choose 1)
For portion planning, figure about 120-170g per side dish per person. Yes, that seems like a lot, but people load their plates at Thanksgiving. It’s tradition.
Budget matters too. Potatoes and carrots are cheap and feed a crowd. Save your money for a few special dishes rather than making everything fancy. Nobody needs truffle mac and cheese AND lobster-stuffed mushrooms.
One trick I use: make one showstopper dish that takes effort, and fill in the rest with reliable classics. Your aunt’s famous sweet potato casserole can be the star while everything else plays supporting roles.
What Are Easy Thanksgiving Sides for Beginners?
If you’re cooking Thanksgiving for the first time, don’t try to be a hero. Start with simple, foolproof recipes that still taste amazing.
Roasted Vegetables
This is genuinely hard to mess up. Chop carrots, parsnips, and Brussels sprouts into similar-sized pieces. Toss with olive oil, salt, pepper, and fresh herbs. Roast at 200°C for 30-40 minutes, stirring halfway through. The vegetables will caramelise and turn sweet. It’s basically magic.
Add a drizzle of balsamic glaze or honey before serving if you want to look fancy.
No-Fuss Cranberry Sauce
I covered this earlier, but it bears repeating because it’s so easy. Cranberries, sugar, water, heat. That’s it. You literally cannot mess this up unless you burn it, and you’d have to try hard to do that.
Basic Mashed Potatoes
Skip the fancy techniques. Boil peeled potatoes until tender, drain well, mash with butter and warm milk. Season with salt and pepper. Done. They’ll still be delicious.
The mistake beginners make is overthinking it. Mashed potatoes don’t need truffle oil or seventeen types of cheese. They need butter, salt, and potatoes that aren’t undercooked.
Quick Stovetop Sides
Sautéed green beans with garlic and almonds takes 10 minutes. Heat olive oil, add sliced garlic, toss in trimmed green beans, cook until tender-crisp, finish with toasted almonds and lemon juice. People will think you slaved over this.
Glazed carrots are even easier. Cook sliced carrots in a covered pan with a bit of butter, honey, and water until tender and glazed. Add fresh thyme if you have it.
Simplifying Complex Recipes
If a recipe has more than 10 ingredients, you can probably simplify it. That fancy brussels sprouts recipe with pancetta, shallots, balsamic reduction, and pomegranate seeds? Just roast the sprouts with olive oil and salt. They’ll still be good.
Use pre-made shortcuts without shame. Store-bought pie crust is fine. Pre-cut vegetables save time. Frozen pearl onions work perfectly in green bean casserole. Nobody needs to know.
Start your Thanksgiving cooking journey with three sides: a potato dish, a vegetable, and cranberry sauce. Master those, then add more dishes in future years.
Product recommendation: The Anolon Advanced Nonstick Frying Pan makes quick stovetop sides effortless. Nothing sticks, cleanup is simple, and it heats evenly.
Can You Make Healthy Thanksgiving Side Dishes?
Look, Thanksgiving isn’t a diet day. But if you want to lighten things up a bit without serving boring steamed vegetables, it’s totally possible.
Cauliflower Mash Instead of Mashed Potatoes
I was skeptical about this until I actually tried it. Steam cauliflower florets until very soft, then blend with roasted garlic, butter (yes, you still need some butter), and a touch of cream cheese. Season well with salt and white pepper.
It won’t taste exactly like mashed potatoes, but it’s creamy, comforting, and has about a quarter of the carbs. Add some sharp cheddar and chives, and even potato purists might be convinced.
Roasted Brussels Sprouts
These have become trendy for good reason. Halve Brussels sprouts, toss with olive oil and salt, roast cut-side down at 200°C until caramelised and crispy. The high heat turns them sweet and nutty, nothing like those boiled grey things your grandmother might have served.
Finish with a drizzle of balsamic glaze, toasted pecans, and dried cranberries. It’s healthy but doesn’t taste like punishment.
Fresh Salads
A bright, crunchy salad cuts through all the rich food beautifully. Try an autumn salad with mixed greens, sliced apples, toasted walnuts, dried cranberries, and a tangy apple cider vinaigrette.
Or go for a kale salad massaged with lemon juice to tenderise it, then tossed with shaved parmesan, toasted pine nuts, and a simple olive oil dressing.
The key is making the salad interesting enough that people actually want to eat it alongside all the indulgent stuff.
Lighter Versions of Classics
You can reduce the richness of traditional sides without sacrificing flavour. For mashed potatoes, use half cream and half chicken stock instead of all cream. For green bean casserole, make the sauce with milk instead of heavy cream.
Sweet potato casserole doesn’t need loads of butter if you roast the sweet potatoes first to concentrate their natural sweetness. A light maple glaze with a small amount of pecan topping gives you the flavour without as much fat.
Gluten-Free and Dairy-Free Options
For gluten-free sides, focus on naturally gluten-free dishes: roasted vegetables, mashed potatoes (obviously), cranberry sauce, and salads. If you’re making stuffing, use gluten-free bread, the texture won’t be quite the same, but it’s close enough.
Dairy-free is trickier for traditional Thanksgiving sides, but possible. Use olive oil instead of butter for roasted vegetables. Make mashed potatoes with olive oil and reserved pasta cooking water. Replace cream in casseroles with full-fat coconut milk (the kind in cans, not cartons).
Vegetable-Forward Options
Make vegetables the star instead of an afterthought. Roasted butternut squash with maple glaze and toasted pepitas. Whole roasted carrots with a cumin-spiced yogurt sauce. Grilled radicchio with balsamic and honey.
These dishes are naturally healthy but interesting enough to compete with the rich, indulgent sides.
The best healthy Thanksgiving strategy? Make a mix of lighter and richer sides. Let people choose their own balance. Some will load up on vegetables. Others will go for three types of potatoes. That’s the beauty of Thanksgiving.
What Thanksgiving Sides Can You Transport Easily?
If you’re heading to someone else’s house for Thanksgiving, choosing the right dish to bring is crucial. Some sides travel beautifully. Others arrive looking like they’ve been through a battle.
Best Travellers
Casseroles are your friends. Green bean casserole, sweet potato casserole, and potato gratin all transport well. Assemble them at home (without the crispy topping), cover tightly with foil, and keep them in an insulated bag or cooler during transport. Add the topping at your destination and bake.
Cranberry sauce is perfect because it’s served cold or room temperature. Make it days ahead, put it in a nice serving bowl, cover, and go. Zero stress.
Salads work if you transport the components separately. Bring the greens in one container, toppings in another, and dressing in a jar. Assemble when you arrive.
Dinner rolls travel brilliantly. Bake them at home, let them cool completely, wrap in foil, and reheat at your destination for 10 minutes at 180°C.
Worst Travellers
Forget about mashed potatoes unless you’re going less than 15 minutes. They’ll break and separate in transport, arriving as a greasy, grainy mess. If you must bring them, make them slightly thicker than normal and transport in a slow cooker set to warm.
Anything with a crispy top won’t survive the journey. Those crispy onions will turn soggy. That perfectly browned casserole top will steam under foil and lose its crunch.
Delicate salads with dressing already mixed will wilt and look sad. Fresh herbs lose their lustre. Anything requiring last-minute assembly is a nightmare.
Temperature Safety
Hot foods need to stay above 60°C, cold foods below 4°C. The danger zone is between these temperatures, where bacteria multiply rapidly.
For hot dishes, wrap the pan in towels and place in an insulated bag or cooler (yes, coolers keep things hot too). They’ll stay warm for about an hour, maybe two if you really pack them well.
Cold dishes go in an actual cooler with ice packs. Don’t just stick them in the car and hope for the best, especially if you’re driving more than 30 minutes.
Proper Containers
Disposable aluminium pans are brilliant for transport because you don’t have to worry about getting your dish back. Just cover tightly with foil and you’re done.
For reusable containers, Pyrex portable containers with locking lids are worth every dollar. They don’t leak, they stack nicely, and they go straight into the oven.
Bring serving spoons and trivets so your host doesn’t have to scramble to find them. Label your containers with your name so they don’t disappear into the abyss of other people’s Tupperware.
Reheating Logistics
Before you commit to bringing a dish, text your host about oven space and timing. If they’re already juggling a turkey and three other casseroles, maybe bring something that doesn’t need reheating.
Ask what temperature their oven will be at and for how long you’ll need it. This prevents the awkward dance of everyone trying to use the oven simultaneously.
Some dishes can be reheated in a microwave if needed. Others need the oven to crisp up properly. Know which category your dish falls into before you commit.
How Do You Keep Thanksgiving Sides Warm?
This is where Thanksgiving hosting gets real. You’ve got eight side dishes that all need to be hot at the same time, but you only have one oven and the turkey’s hogging it. Here’s how to juggle it all.
Oven Management
Once your turkey comes out to rest (which it absolutely must do for at least 30 minutes), crank the oven to 180°C and start reheating sides. Most sides can be reheated at this temperature, even if they were originally baked at something different.
Cover dishes with foil to prevent drying out. Remove the foil for the last 10-15 minutes if you want to crisp the top. Sides need about 20-30 minutes to heat through if they’re coming from the fridge, less if they’re at room temperature.
Slow Cooker Strategy
This changed my Thanksgiving life. Use slow cookers on the “warm” setting to hold sides that don’t need to be crispy. Mashed potatoes, creamed spinach, mac and cheese, and corn casserole all work beautifully.
Add a splash of liquid to prevent drying out, and stir occasionally. They’ll stay at the perfect temperature for hours without any attention from you.
Foil Tent Technique
For sides that are done early, tent them loosely with foil and place them somewhere warm but not cooking (like on top of the stove with the oven running below, or in an oven set to its lowest setting, usually around 70°C).
Don’t seal the foil tightly or you’ll steam everything and make crispy tops soggy. The foil just needs to trap some heat while allowing moisture to escape.
Chafing Dishes and Warming Trays
If you host Thanksgiving regularly, buffet-style chafing dishes are great. Fill the bottom with hot water, light the fuel canisters underneath, and your food stays hot for hours.
Electric warming trays are the easier version. Just plug them in, set your serving dishes on top, and forget about them. They’re brilliant for buffet-style serving.
Timing Coordination
Work backwards from your planned serving time. If you want to eat at 3 PM:
- 1:00 PM: Turkey comes out of the oven
- 1:15 PM: Start reheating refrigerated sides
- 2:00 PM: Check all sides, add toppings to casseroles
- 2:30 PM: Move sides to slow cookers or warming area
- 2:45 PM: Carve turkey, make gravy
- 3:00 PM: Everything hits the table
Write this timeline down and stick it on the fridge. Your future stressed-out self will thank you.
What Doesn’t Need to Be Hot
Cranberry sauce is served room temperature or cold. Salads are cold. Dinner rolls can be warm or room temperature. That’s at least three dishes you don’t have to worry about keeping hot.
Some people even serve their stuffing at room temperature, though I personally prefer it hot. It’s not unsafe either way as long as it cooled properly.
The key is not stressing about everything being piping hot simultaneously. Warm is fine. Room temperature is acceptable for many dishes. You’re not running a restaurant.
What Are Southern Thanksgiving Side Dishes?
Southern Thanksgiving is a whole different world, and honestly, I think they might be onto something. The sides are richer, more varied, and unapologetically indulgent.
Cornbread Dressing
This is the Southern version of stuffing, and it’s never cooked inside the bird. Start with crumbled cornbread (make it from scratch a day ahead), add sautéed onions and celery, sage, and enough chicken stock to make it moist but not mushy.
The texture is more crumbly than traditional stuffing, and it has a slightly sweet flavour from the cornbread that’s absolutely addictive. Some families add oysters, some add sausage, some keep it vegetarian. Every version is correct because it’s all about family tradition.
Collard Greens
These slow-cooked greens are simmered for hours with ham hocks or bacon until tender and flavourful. The pot liquor (the cooking liquid) is as prized as the greens themselves – people fight over who gets to dip their cornbread in it.
Season with salt, pepper, a pinch of sugar, and a splash of apple cider vinegar to balance the richness. They can simmer all day on the back of the stove, getting better as they cook.
Candied Yams
These are not the same as sweet potato casserole, though they’re often confused. True candied yams are thick slices of sweet potato baked in a syrup made from butter, brown sugar, cinnamon, and sometimes orange juice. They should be glossy, sticky, and sweet enough to almost be dessert.
Some versions add marshmallows on top (just like sweet potato casserole), but the traditional version is just the sweet potatoes and syrup.
Mac and Cheese
In the South, mac and cheese isn’t just for kids – it’s a legitimate Thanksgiving side dish. We’re talking baked mac and cheese with multiple cheeses, eggs to make it custardy, and sometimes a crispy breadcrumb or cracker topping.
It’s rich, it’s indulgent, and it’s non-negotiable at many Southern tables. Some families put a little hot sauce in the cheese mixture for a subtle kick.
Black-Eyed Peas
While more common at New Year’s (for good luck), some families serve them at Thanksgiving too. They’re cooked with ham hocks or bacon, onions, and garlic until creamy and tender.
Regional Traditions
In Louisiana, you might find rice dressing (similar to dirty rice) or oyster dressing. In Texas, jalapeño cornbread might make an appearance. The Carolinas sometimes add red rice to the table.
What ties all Southern Thanksgiving sides together is the generous use of pork fat for flavouring, slow cooking methods, and absolutely no apologising for how rich everything is. It’s a once-a-year feast, and Southern cooks commit fully to that concept.
Southern Living’s Thanksgiving archives are a treasure trove of regional recipes and traditions.
What Vegetarian Thanksgiving Sides Should You Make?
Here’s a dirty secret: most Thanksgiving sides are already vegetarian or easily adapted. The turkey might be the main event, but the sides are where vegetarians actually get to eat.
Completely Plant-Based Options
Roasted vegetables of any kind work beautifully. Try roasted butternut squash with sage and olive oil, or roasted Brussels sprouts with balsamic glaze. Maple-glazed carrots are naturally vegan and absolutely delicious.
Cranberry sauce is vegan unless you add butter (which some recipes do). Just use the basic cranberries, sugar, and water version.
Mashed potatoes can be made with olive oil instead of butter and use vegetable stock to thin them out. They won’t be quite as rich, but they’ll still be comforting and delicious.
Mushroom-Based Dishes
Mushrooms have that savoury, umami quality that makes them a natural fit for Thanksgiving. A wild mushroom and chestnut stuffing is elegant and satisfying. Roasted portobello caps can be a centrepiece for vegetarian guests.
Mushroom gravy deserves special mention. Made with vegetable stock, sautéed mushrooms, and thickened with a roux, it’s rich and flavourful enough that even meat-eaters reach for it.
Grain Salads
These are substantial enough to be satisfying. Try a farro salad with roasted vegetables, dried cranberries, and toasted nuts. Or a quinoa pilaf with herbs, pomegranate seeds, and a lemon vinaigrette.
The advantage of grain salads is they can be made ahead and served at room temperature, freeing up oven space for everything else.
Roasted Vegetable Medleys
Get creative with your vegetable combinations. Roasted root vegetables (parsnips, carrots, turnips, and beets) with fresh herbs and a drizzle of good olive oil. Roasted cauliflower with curry spices and golden raisins. Roasted delicata squash with maple glaze and pepitas.
The key is treating vegetables as the star, not an afterthought. Season them properly, use high heat to get caramelisation, and finish with something bright and acidic to balance the richness.
Vegan Substitutions for Classics
Green bean casserole can be made vegan by using a cashew cream sauce instead of the traditional béchamel. Sweet potato casserole works with coconut oil instead of butter and a pecan streusel topping instead of marshmallows.
Mac and cheese is trickier, but nutritional yeast-based “cheese” sauces can approximate the creamy richness. Or just embrace that it’s different and make a delicious pasta with roasted vegetables and herbs.
Stuffing becomes vegan when you use vegetable stock instead of chicken stock and olive oil instead of butter. The texture and flavour are virtually identical.
Making Vegetarians Feel Included
If you’re hosting vegetarian guests, let them know what’s vegetarian and what’s not. That green bean casserole might look vegetarian but contain chicken stock. The cornbread dressing probably has sausage in it.
Better yet, ask if there are dishes they’d like to contribute. Many vegetarians are used to bringing their own main to gatherings and are happy to share.
How Long Do Thanksgiving Sides Last in the Fridge?
Let’s talk about what happens after the feast, because leftover Thanksgiving food might be even better than the actual meal.
General Storage Times
Most cooked side dishes last 3-4 days in the refrigerator if stored properly. That means in airtight containers, cooled to room temperature before refrigerating (but not left out for more than 2 hours), and kept at 4°C or below.
After four days, the quality declines significantly even if the food isn’t technically unsafe. When in doubt, throw it out.
Specific Sides
Mashed potatoes last 3-4 days refrigerated or up to 12 months frozen. Freeze in portion-sized amounts in freezer bags for easy reheating later.
Stuffing lasts 3-4 days refrigerated or up to 1 month frozen. Reheat with a splash of chicken stock to restore moisture.
Green bean casserole lasts 3-4 days in the fridge but doesn’t freeze well due to the cream sauce separating.
Sweet potato casserole lasts 3-4 days refrigerated or up to 6 months frozen. Hold off on adding the marshmallow topping if you’re freezing it.
Cranberry sauce lasts up to 2 weeks refrigerated or up to 2 months frozen. It’s one of the longest-lasting Thanksgiving sides.
Gravy lasts 1-2 days in the fridge or up to 4 months frozen. The fat will separate when frozen, but just reheat and whisk it back together.
Best Practices for Leftovers
Cool food quickly by spreading it in shallow containers. Deep containers of hot food take forever to cool, creating the perfect environment for bacterial growth.
Label everything with the date so you’re not playing leftover roulette a week later trying to remember what that mystery container contains.
Store strong-smelling foods (looking at you, Brussels sprouts) in extra-secure containers so they don’t perfume everything else in the fridge.
Freezing vs. Refrigerating
Some sides freeze better than others. Mashed potatoes, stuffing, and cranberry sauce freeze brilliantly. Casseroles generally freeze well, though you might lose some texture in the crispy topping.
Things that don’t freeze well: anything with mayonnaise (it separates), delicate salads, and dishes with high water content vegetables like cucumbers or lettuce.
When freezing, use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Most sides maintain quality for 2-3 months in the freezer, though they’re technically safe indefinitely.
Signs Food Has Gone Bad
Trust your senses. If it smells off, looks discoloured, or has visible mould, toss it immediately. Don’t taste something you suspect has gone bad.
Sour or fermented smells are a clear sign. Slimy texture means bacteria have taken over. Any fuzzy growth is an absolute no.
When it comes to food safety, being cautious is always better than risking illness. A few dollars of wasted food is better than a trip to the emergency room.
Reheating Safely
Always reheat leftovers to at least 75°C to kill any bacteria that might have developed. Use a food thermometer to check.
Microwave reheating is fine, but stir food halfway through to eliminate cold spots where bacteria can survive. Add a splash of liquid to prevent drying out.
Oven reheating gives better texture. Cover with foil, heat at 180°C until warmed through, then remove foil to crisp the top if desired.
Only reheat what you’ll eat. Repeated reheating and cooling creates more opportunities for bacteria to multiply.
Creative Leftover Ideas
Mashed potatoes become potato pancakes. Form into patties, pan-fry until crispy and golden.
Stuffing makes excellent breakfast when topped with a fried egg. The crispy bits mixed with runny yolk is absolute heaven.
Leftover vegetables can be tossed into soup or blended into a creamy vegetable soup with stock and cream.
Cranberry sauce sweetens and adds tang to turkey sandwiches, or swirl it into yogurt for breakfast.
The best part of proper storage? You can stretch that Thanksgiving feeling for almost a week. Some would argue that’s the real gift of the holiday.
Product recommendation: Rubbermaid Brilliance Food Storage Containers are leak-proof, stackable, and perfect for storing all those leftovers. They’re worth the investment if you host holidays regularly.
What Are Unique Thanksgiving Side Dishes?
Maybe you’ve been making the same sides for 20 years and you’re ready to shake things up. Or maybe you just want to impress your in-laws. Either way, here are some modern twists that honour tradition while bringing something new to the table.
Fusion Ideas
Asian-inspired Brussels sprouts with miso butter and sesame seeds bring umami depth that complements turkey beautifully. Roast the sprouts until crispy, then toss with a mixture of miso paste, butter, and a drizzle of soy sauce. Finish with toasted sesame seeds and thinly sliced green onions.
Indian-spiced roasted cauliflower with curry powder, turmeric, and yogurt sauce is colourful and aromatic. The warm spices work surprisingly well with traditional Thanksgiving flavours.
Mexican street corn casserole (esquites bake) transforms corn into something special with lime, cotija cheese, chilli powder, and cilantro. It’s creamy, tangy, and has a bit of heat.
Gourmet Upgrades to Classics
Regular mashed potatoes become something extraordinary with roasted garlic, truffle oil, and fresh chives. Just don’t overdo the truffle oil – a little goes a long way.
Standard green beans get elevated with crispy prosciutto, toasted almonds, and a lemon-butter sauce. It’s still recognisably green beans but with restaurant-quality flavour.
Sweet potato casserole can go savoury instead of sweet. Skip the marshmallows and brown sugar. Instead, top with caramelised onions, gruyere cheese, and fresh thyme. It’s sophisticated and unexpected.
Unexpected Ingredients
Pomegranate seeds add jewel-like pops of tart sweetness to Brussels sprouts or salads. They’re gorgeous on the plate and taste amazing.
Burrata (creamy mozzarella) on a platter of roasted vegetables makes an elegant side that feels fancy but is actually quite simple.
Preserved lemons in a grain salad bring bright, complex flavour that cuts through all the rich food.
Kimchi might sound wild, but a kimchi and potato gratin is absolutely delicious if you’ve got adventurous eaters at your table.
Creative Casseroles
Instead of traditional green bean casserole, try a leek and mushroom gratin with gruyere and a panko crust. It has the same comforting casserole vibe but feels more grown-up.
Butternut squash gratin with sage, parmesan, and cream is like autumn in a baking dish. Layer thin slices of squash with the cheese and cream mixture, bake until bubbly and golden.
Fennel gratin might surprise people who think they don’t like fennel. Braised in cream and topped with breadcrumbs, it becomes mellow and sweet.
Instagram-Worthy Presentations
Hasselback butternut squash looks impressive but is actually easy. Cut thin slices most of the way through the squash (leave the bottom intact), brush with butter, and roast until tender. The slices fan out beautifully and get crispy on the edges.
Individual potato gratins baked in muffin tins are adorable and eliminate the problem of serving neat portions. Plus, everyone gets crispy edges.
A vegetable tart with puff pastry, goat cheese, and roasted vegetables looks like something from a bakery but comes together quickly.
Balancing Tradition and Innovation
Here’s my advice: don’t make everything new and different. Keep the classics your family expects, and add one or two interesting new dishes.
People can be surprisingly emotional about their Thanksgiving traditions. That aunt who’s been making the same green bean casserole for 40 years might be hurt if it doesn’t appear.
But adding something new alongside the classics? That’s exciting and gives people more options without taking away what they love.
Test new recipes before Thanksgiving. Don’t experiment with an untested recipe on the big day. Make it for dinner a few weeks before to work out any issues.
The goal isn’t to revolutionise Thanksgiving. It’s to honour tradition while keeping the meal interesting and fresh. Think evolution, not revolution.
Bon Appétit’s Thanksgiving archives have countless creative ideas for modernising classic sides.
Your Thanksgiving Sides Game Plan
So here we are at the end, and hopefully your mind is buzzing with ideas instead of spinning with anxiety. Let me bring this all together with some final thoughts.
Thanksgiving sides are honestly where the magic happens. While everyone talks about the turkey, it’s these dishes that people remember, that they dream about during the year, that they fight over when it comes to leftovers.
Planning ahead is your superpower. Make that timeline, figure out what can be prepped early, and don’t try to be a hero by making everything from scratch the day of. Your mental health matters more than homemade dinner rolls.
Balance is key. Mix classic recipes that your family expects with maybe one new dish to keep things interesting. Combine make-ahead casseroles with day-of fresh vegetables. Pair rich, creamy sides with bright, acidic ones.
Don’t stress about perfection. Lumpy gravy still tastes good. Slightly overdone Brussels sprouts won’t ruin the meal. Your guests care more about being together than whether the marshmallows on your sweet potato casserole are perfectly golden.
If you’re cooking your first Thanksgiving, start simple. Master the basics before trying to impress everyone with truffle-infused everything. There’s no shame in buying a few things instead of making them all.
For experienced cooks looking to shake things up: try one new recipe this year. Just one. Keep everything else familiar, and see how that new dish goes over. If it’s a hit, it might become part of your tradition. If not, at least you tried something different.
Remember food safety. Keep hot foods hot, cold foods cold, don’t leave anything at room temperature for more than two hours. Label your leftovers and use them within 3-4 days. Nobody wants to spend the weekend after Thanksgiving dealing with food poisoning.
Most importantly, don’t let the food overwhelm the purpose of the day. Thanksgiving is about gratitude, about gathering people you care about around a table and sharing a meal. The sides are just the delicious vehicle for making those memories.
Now I want to hear from you. What’s your absolute must-have Thanksgiving side? The one dish that makes it feel like Thanksgiving, the one you’d be heartbroken to skip? Drop it in the comments below. I’m always looking for new traditions to try, and I’d love to hear what makes your Thanksgiving table special.
And if you’re trying any of these recipes or tips this year, come back and let me know how they turned out. Did the make-ahead strategy save your sanity? Did that new Brussels sprouts recipe convert the vegetable haters at your table? Share your victories (and your disasters – we all have them).
Here’s to a Thanksgiving filled with delicious sides, minimal stress, and maximum gratitude. You’ve got this.
My final product recommendations for your Thanksgiving kitchen:
| Product | Best For | Why You Need It |
|---|---|---|
| KitchenAid Stand Mixer | Mashed potatoes, whipping cream | Hands-free mixing, multiple attachments |
| Le Creuset Casserole Dish | Baking and serving sides | Beautiful presentation, even heating |
| Crock-Pot 6-Quart Slow Cooker | Keeping sides warm | Frees up oven space, maintains temperature |
| OXO Good Grips Potato Masher | Perfect mashed potatoes | Comfortable grip, efficient mashing |
| Pyrex 4-Piece Glass Baking Set | Make-ahead casseroles | Goes from fridge to oven, easy cleanup |
Happy Thanksgiving, and may your sides be plentiful, your oven space sufficient, and your stress levels manageable!
