Thanksgiving is a holiday synonymous with abundance, gratitude, and, most importantly, delicious food! While the turkey often steals the spotlight, it’s the side dishes that truly complete the Thanksgiving experience. They offer a symphony of flavors and textures that complement the main course and create a memorable feast for family and friends. If you’re looking to elevate your Thanksgiving spread this year, look no further! We’ve curated a collection of 10 unforgettable side dishes that will impress your guests and leave them wanting more. Each recipe includes detailed steps and instructions to ensure a successful and stress-free cooking experience. Let’s get cooking!
**1. Creamy Garlic Mashed Potatoes with Roasted Garlic Infusion**
Mashed potatoes are a Thanksgiving staple, but this recipe takes them to the next level with a rich and creamy texture and a delightful roasted garlic infusion. The roasting process mellows the garlic’s sharp flavor and imparts a subtle sweetness that enhances the overall dish.
**Ingredients:**
* 5 lbs Yukon Gold potatoes, peeled and quartered
* 1 head of garlic
* 1/2 cup unsalted butter, divided
* 1 cup heavy cream
* 1/2 cup milk
* 4 oz cream cheese, softened
* Salt and freshly ground black pepper to taste
* 2 tablespoons chopped fresh chives, for garnish (optional)
**Instructions:**
1. **Roast the Garlic:** Preheat oven to 400°F (200°C). Cut the top off the garlic head, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 45-60 minutes, or until the cloves are soft and golden brown. Let cool slightly.
2. **Cook the Potatoes:** While the garlic is roasting, place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well.
3. **Prepare the Garlic:** Once the garlic is cool enough to handle, squeeze the roasted garlic cloves from the head into a small bowl. Mash with a fork until smooth.
4. **Mash the Potatoes:** Return the drained potatoes to the pot. Add 4 tablespoons of butter, heavy cream, milk, and cream cheese. Use a potato masher or an electric mixer to mash until smooth and creamy. Be careful not to overmix, as this can make the potatoes gluey.
5. **Incorporate the Roasted Garlic:** Stir in the mashed roasted garlic until evenly distributed. Season with salt and pepper to taste.
6. **Serve:** Transfer the mashed potatoes to a serving bowl. Melt the remaining 4 tablespoons of butter and drizzle over the top. Garnish with fresh chives, if desired. Serve hot.
**Tips and Variations:**
* For extra flavor, use chicken broth instead of milk.
* Add a dollop of sour cream or Greek yogurt for a tangier flavor.
* Stir in some crispy bacon bits for a savory twist.
* Use a food mill for an even smoother texture.
**2. Honey-Glazed Roasted Carrots with Thyme**
These honey-glazed roasted carrots are a simple yet elegant side dish that will add a touch of sweetness and color to your Thanksgiving table. The roasting process caramelizes the carrots, bringing out their natural sweetness, while the honey glaze adds a touch of richness and depth.
**Ingredients:**
* 2 lbs carrots, peeled and sliced into 1/2-inch thick rounds
* 2 tablespoons olive oil
* 2 tablespoons honey
* 1 tablespoon Dijon mustard
* 1 teaspoon dried thyme
* Salt and freshly ground black pepper to taste
* Fresh thyme sprigs, for garnish (optional)
**Instructions:**
1. **Preheat Oven:** Preheat oven to 400°F (200°C).
2. **Prepare the Carrots:** In a large bowl, toss the carrots with olive oil, honey, Dijon mustard, and dried thyme. Season with salt and pepper to taste.
3. **Roast the Carrots:** Spread the carrots in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. **Serve:** Transfer the carrots to a serving bowl. Garnish with fresh thyme sprigs, if desired. Serve hot.
**Tips and Variations:**
* Use baby carrots for a quicker cooking time.
* Add a pinch of red pepper flakes for a touch of heat.
* Substitute maple syrup for honey for a different flavor profile.
* Roast with other root vegetables like parsnips or sweet potatoes.
**3. Cranberry Sauce with Orange Zest and Walnuts**
Forget the canned cranberry sauce! This homemade version is bursting with fresh flavors and textures. The orange zest adds a bright citrusy note, while the walnuts provide a delightful crunch.
**Ingredients:**
* 12 oz fresh cranberries
* 1 cup granulated sugar
* 1/2 cup water
* Zest of 1 orange
* 1/2 cup chopped walnuts, toasted
**Instructions:**
1. **Combine Ingredients:** In a medium saucepan, combine the cranberries, sugar, water, and orange zest.
2. **Cook the Cranberry Sauce:** Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly.
3. **Stir in Walnuts:** Stir in the toasted walnuts.
4. **Chill:** Transfer the cranberry sauce to a serving bowl and chill for at least 1 hour before serving. The sauce will thicken as it cools.
**Tips and Variations:**
* Add a splash of orange juice for extra flavor.
* Use a different nut, such as pecans or almonds.
* Stir in some dried cranberries for added sweetness and texture.
* Add a pinch of cinnamon or cloves for a warm, spicy flavor.
**4. Green Bean Casserole with Crispy Fried Onions (Homemade!)**
This classic Thanksgiving side dish gets a makeover with a homemade cream sauce and crispy fried onions. The result is a comforting and flavorful casserole that is sure to be a crowd-pleaser.
**Ingredients:**
* 1.5 lbs fresh green beans, trimmed
* 2 tablespoons butter
* 1 cup sliced mushrooms
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1/2 cup heavy cream
* Salt and freshly ground black pepper to taste
* 1 cup homemade crispy fried onions (recipe follows)
**For the Homemade Crispy Fried Onions:**
* 1 large onion, thinly sliced
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Vegetable oil, for frying
**Instructions:**
1. **Prepare the Green Beans:** Steam or blanch the green beans until tender-crisp. Drain well and set aside.
2. **Make the Cream Sauce:** In a large skillet, melt the butter over medium heat. Add the mushrooms and onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
3. **Thicken the Sauce:** Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
4. **Finish the Sauce:** Stir in the heavy cream and season with salt and pepper to taste.
5. **Combine and Bake:** Add the green beans to the cream sauce and stir to coat. Pour the mixture into a greased 9×13 inch baking dish. Top with the homemade crispy fried onions.
6. **Bake:** Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and the onions are golden brown.
**Instructions for Homemade Crispy Fried Onions:**
1. **Prepare the Onions:** Separate the onion slices into rings. In a bowl, combine the flour, salt, and pepper. Dredge the onion rings in the flour mixture, shaking off any excess.
2. **Fry the Onions:** Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully add the onion rings to the hot oil in batches, being careful not to overcrowd the skillet. Fry for 1-2 minutes per side, or until golden brown and crispy. Remove the onions with a slotted spoon and drain on paper towels.
**Tips and Variations:**
* Use canned green beans if you’re short on time, but fresh green beans will give you the best flavor.
* Add a can of drained and sliced water chestnuts for extra crunch.
* Top with shredded cheddar cheese for a cheesy casserole.
* Make the crispy fried onions ahead of time and store them in an airtight container.
**5. Sausage and Herb Stuffing with Apples and Cranberries**
This stuffing recipe is packed with flavor and texture, thanks to the addition of sausage, herbs, apples, and cranberries. It’s a delicious and satisfying side dish that will complement any Thanksgiving meal.
**Ingredients:**
* 1 lb Italian sausage, removed from casings
* 1 cup chopped onion
* 1 cup chopped celery
* 2 cloves garlic, minced
* 1 apple, peeled, cored, and diced
* 1/2 cup dried cranberries
* 1 cup chicken broth
* 1/2 cup chopped fresh parsley
* 1/4 cup chopped fresh sage
* 1/4 cup melted butter
* Salt and pepper to taste
* 1 loaf day-old bread, cubed (about 12 cups)
**Instructions:**
1. **Prepare the Bread:** Spread the cubed bread on a baking sheet and bake in a preheated oven at 300°F (150°C) for 10-15 minutes, or until lightly toasted. This will help the stuffing maintain its texture.
2. **Cook the Sausage:** In a large skillet, cook the sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
3. **Sauté the Vegetables:** Add the onion, celery, and garlic to the skillet and cook until softened, about 5-7 minutes. Add the apple and cranberries and cook for 2 minutes more.
4. **Combine Ingredients:** In a large bowl, combine the toasted bread cubes, cooked sausage mixture, chicken broth, parsley, sage, and melted butter. Season with salt and pepper to taste. Toss to combine.
5. **Bake or Stuff:** You can either bake the stuffing in a greased 9×13 inch baking dish at 350°F (175°C) for 30-40 minutes, or until heated through and golden brown. Alternatively, you can stuff the mixture into the turkey cavity before roasting. (Note: Make sure the internal temperature of the stuffing reaches 165°F (74°C) before serving).
**Tips and Variations:**
* Use different types of sausage, such as breakfast sausage or chorizo.
* Add other dried fruits, such as apricots or raisins.
* Substitute vegetable broth for chicken broth for a vegetarian option.
* Add nuts, such as pecans or walnuts, for extra crunch.
**6. Sweet Potato Casserole with Pecan Streusel Topping**
This sweet potato casserole is a classic Thanksgiving side dish that is both sweet and savory. The creamy sweet potato base is topped with a crunchy pecan streusel topping, creating a delightful contrast of textures.
**Ingredients:**
* 3 lbs sweet potatoes, peeled and cubed
* 1/2 cup butter, softened
* 1/2 cup granulated sugar
* 1/4 cup milk
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
**For the Pecan Streusel Topping:**
* 1/2 cup all-purpose flour
* 1/2 cup packed brown sugar
* 1/4 cup butter, cold and cubed
* 1/2 cup chopped pecans
**Instructions:**
1. **Cook the Sweet Potatoes:** Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well.
2. **Mash the Sweet Potatoes:** Return the drained sweet potatoes to the pot. Add the softened butter, granulated sugar, milk, vanilla extract, and salt. Use a potato masher or an electric mixer to mash until smooth and creamy.
3. **Prepare the Streusel Topping:** In a medium bowl, combine the flour, brown sugar, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped pecans.
4. **Assemble and Bake:** Pour the mashed sweet potatoes into a greased 9×13 inch baking dish. Sprinkle the pecan streusel topping evenly over the sweet potatoes.
5. **Bake:** Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown and the sweet potatoes are heated through.
**Tips and Variations:**
* Add a pinch of cinnamon or nutmeg to the sweet potato mixture for a warm, spicy flavor.
* Substitute maple syrup for granulated sugar in the sweet potato mixture.
* Add marshmallows to the top of the casserole during the last 5 minutes of baking for a classic marshmallow topping.
* Use a food processor to make the streusel topping for a quicker and easier method.
**7. Brussels Sprouts with Bacon and Balsamic Glaze**
These Brussels sprouts are roasted to perfection and tossed with crispy bacon and a tangy balsamic glaze. They’re a surprisingly delicious and addictive side dish that will even convert Brussels sprouts haters.
**Ingredients:**
* 1.5 lbs Brussels sprouts, trimmed and halved
* 6 slices bacon, cooked and crumbled
* 2 tablespoons olive oil
* 2 tablespoons balsamic vinegar
* 1 tablespoon maple syrup
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Preheat Oven:** Preheat oven to 400°F (200°C).
2. **Prepare the Brussels Sprouts:** In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
3. **Roast the Brussels Sprouts:** Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
4. **Make the Balsamic Glaze:** While the Brussels sprouts are roasting, whisk together the balsamic vinegar and maple syrup in a small bowl.
5. **Combine and Serve:** Transfer the roasted Brussels sprouts to a serving bowl. Toss with the crumbled bacon and balsamic glaze. Serve immediately.
**Tips and Variations:**
* Use pancetta instead of bacon for a different flavor profile.
* Add toasted nuts, such as almonds or pecans, for extra crunch.
* Roast the Brussels sprouts with other vegetables, such as butternut squash or onions.
* Add a pinch of red pepper flakes for a touch of heat.
**8. Cornbread Pudding**
This cornbread pudding is a rich and decadent side dish that is perfect for Thanksgiving. It’s made with a creamy corn custard that is baked until golden brown and slightly set. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream.
**Ingredients:**
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 1/2 cup granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 large eggs
* 1 cup buttermilk
* 1/4 cup melted butter
* 1 (15 ounce) can creamed corn
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
4. **Combine Wet and Dry Ingredients:** Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. **Add Creamed Corn:** Stir in the creamed corn.
6. **Bake:** Pour the batter into a greased 8×8 inch baking dish. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
**Tips and Variations:**
* Add a can of drained and rinsed whole kernel corn for extra texture.
* Add shredded cheddar cheese to the batter for a cheesy cornbread pudding.
* Add chopped jalapenos to the batter for a spicy cornbread pudding.
* Top with a dollop of sour cream or Greek yogurt before serving.
**9. Wild Rice Pilaf with Mushrooms and Herbs**
This wild rice pilaf is a flavorful and nutritious side dish that is perfect for Thanksgiving. It’s made with a blend of wild rice and long-grain rice, along with sautéed mushrooms, herbs, and vegetables.
**Ingredients:**
* 1 cup wild rice, rinsed
* 2 cups chicken broth
* 1 tablespoon olive oil
* 1 cup sliced mushrooms
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 cloves garlic, minced
* 1/2 cup long-grain rice, rinsed
* 1/2 cup chopped fresh parsley
* 1/4 cup chopped fresh thyme
* Salt and pepper to taste
**Instructions:**
1. **Cook the Wild Rice:** In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the wild rice is tender and the liquid is absorbed.
2. **Sauté the Vegetables:** While the wild rice is cooking, heat the olive oil in a large skillet over medium heat. Add the mushrooms, onion, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
3. **Combine Ingredients:** Add the cooked wild rice, long-grain rice, parsley, and thyme to the skillet. Season with salt and pepper to taste. Stir to combine.
4. **Simmer:** Cover the skillet and simmer for 15-20 minutes, or until the long-grain rice is tender and the liquid is absorbed.
**Tips and Variations:**
* Use vegetable broth for a vegetarian option.
* Add toasted nuts, such as almonds or pecans, for extra crunch.
* Add dried cranberries or apricots for added sweetness and texture.
* Substitute different herbs, such as sage or rosemary.
**10. Roasted Butternut Squash with Maple Syrup and Cinnamon**
This roasted butternut squash is a simple yet elegant side dish that is perfect for Thanksgiving. The roasting process brings out the squash’s natural sweetness, while the maple syrup and cinnamon add a warm and comforting flavor.
**Ingredients:**
* 1 butternut squash, peeled, seeded, and cubed
* 2 tablespoons olive oil
* 2 tablespoons maple syrup
* 1 teaspoon cinnamon
* Salt and pepper to taste
**Instructions:**
1. **Preheat Oven:** Preheat oven to 400°F (200°C).
2. **Prepare the Butternut Squash:** In a large bowl, toss the butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper.
3. **Roast the Butternut Squash:** Spread the butternut squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. **Serve:** Transfer the butternut squash to a serving bowl. Serve hot.
**Tips and Variations:**
* Add a pinch of nutmeg for a warm, spicy flavor.
* Add toasted pecans or walnuts for extra crunch.
* Roast with other vegetables, such as apples or onions.
* Drizzle with balsamic glaze before serving for a tangy flavor.
**Conclusion**
These 10 unforgettable Thanksgiving side dishes are sure to elevate your holiday feast and impress your guests. With detailed steps and instructions, these recipes are easy to follow and will help you create a memorable and delicious Thanksgiving meal. Happy cooking and Happy Thanksgiving!