Thanksgiving is a time for gathering, gratitude, and of course, flavorful food! THANKSGIVING SIDE DISHES 6 WAYS brings together a delightful array of recipes that are simple, scrumptious, and perfect for any holiday table. These dishes are not only delicious but also customizable, allowing you to cater to your family’s tastes with ease. Let’s dive into these festive recipes that will surely impress your guests!
Recipe Information
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 10
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 8 grams
Carbohydrates: 45 grams
Fat: 15 grams
Fiber: 6 grams
Sugar: 12 grams
Sodium: 520 mg
Why Make THANKSGIVING SIDE DISHES 6 WAYS
Creating the perfect Thanksgiving meal can often feel overwhelming, but with THANKSGIVING SIDE DISHES 6 WAYS, you can enjoy stress-free cooking. These recipes are packed with flavor, yet simple enough to allow for more time with family and friends instead of slaving away in the kitchen. You’ll find that each dish complements the Thanksgiving turkey beautifully, making them essential items for a complete feast!
How to Make THANKSGIVING SIDE DISHES 6 WAYS Step by Step
Ingredients
1 pound baby carrots
1/4 cup water
1/4 cup salted butter
1/4 cup dark brown sugar
1/4 cup pure honey
1/4 teaspoon fresh cracked black pepper (optional)
2 teaspoons fresh chopped flat-leaf parsley (optional garnish)
15.25 ounces whole kernel corn
14.75 ounces cream-style corn
8 ounces Jiffy corn muffin mix
1 cup sour cream
1/4 cup butter (melted)
1 1/2 cups cheddar cheese (shredded)
72.5 ounces cut green beans
3/4 cup brown sugar
1/3 cup salted butter (melted)
1/4 cup low-sodium soy sauce
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon fresh cracked black pepper
16 ounces smoked bacon (cooked and crumbled)
8 cups peeled and cubed sweet potatoes
2 cups water
3/4 cup dark brown sugar
5 tablespoons salted sweet cream butter (softened)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups chopped pecans
3 cups mini marshmallows
1/2 pound thick sliced bacon
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 teaspoon salt
3/4 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 cups Yukon gold potatoes
1 cup sharp cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 tablespoon chopped chives (optional garnish)
1 large onion
1 can cream of mushroom soup
1 jar Cheez Whiz
1 cup Minute Rice
1 package frozen California blend vegetables
1 cup butter (or margarine)
1 cup breadcrumbs
Directions
1️⃣ FOR CANDIED CARROTS: In a pot, combine carrots, water, and butter. Cook until carrots are tender. Stir in brown sugar, honey, pepper, and parsley. Simmer until syrupy.
2️⃣ FOR CORN CASSEROLE: Preheat oven to 350°F. Mix all ingredients in a bowl, pour into a greased baking dish, and bake for 45 minutes.
3️⃣ FOR SMOTHERED GREEN BEANS: Combine all ingredients in a large pot. Cook on medium heat until mixed and warm through.
4️⃣ FOR SWEET POTATO CASSEROLE: Boil sweet potatoes until soft. Mash with water, brown sugar, butter, vanilla, cinnamon, nutmeg, and 1 cup pecans. Stir in mini marshmallows. Bake at 350°F for 30 minutes, topping with remaining pecans.
5️⃣ FOR LOADED SCALLOPED POTATOES: Cook bacon until crisp. Sauté onion in butter, then add flour and milk to form a sauce. Layer potatoes, sauce, and cheeses in a greased dish. Bake at 350°F for about 1 hour.
6️⃣ FOR VEGETABLE CASSEROLE: Mix onion, soup, Cheez Whiz, rice, and frozen vegetables. Pour into a greased baking dish, top with butter and breadcrumbs, bake at 350°F for 30-40 minutes.
How to Serve THANKSGIVING SIDE DISHES 6 WAYS
Pair these delightful dishes with your main turkey for a well-rounded meal. For example, serve the loaded scalloped potatoes alongside a fresh cranberry salad to balance the richness. If you’d like a lighter touch, mix in some steamed green vegetables for a refreshing contrast.
How to Store THANKSGIVING SIDE DISHES 6 WAYS
To store leftovers, place them in airtight containers and refrigerate for up to 3-4 days. For longer storage, consider freezing your casseroles in freezer-safe containers. When reheating, cover with foil to maintain moisture and reheat in the oven or microwave until heated through.
Expert Tips for Cooking THANKSGIVING SIDE DISHES 6 WAYS
- Make the sweet potato casserole a day in advance and simply bake it on Thanksgiving Day.
- For extra flavor, try seasoning your green beans with a sprinkle of crushed red pepper.
- Leftover bacon bits can take many of these dishes to the next level, so don’t hesitate to add them!
- Use fresh herbs in place of dried options for a vibrant taste.
- Customize the sweetness of the canned corn dish by adjusting sugar levels to fit your preference.
Delicious Variations of THANKSGIVING SIDE DISHES 6 WAYS
Spice things up by adding jalapeños to the corn casserole for a kick! Alternatively, create a vegetarian version of the green bean dish by substituting bacon with olive oil and additional spices. Finally, try a citrus twist in the sweet potato dish with the addition of orange zest.
Conclusion
We hope you’ll embrace the joy of cooking with these THANKSGIVING SIDE DISHES 6 WAYS! Each recipe is simple to prepare and bursting with flavor, sure to bring smiles to the faces of everyone at your table. Enjoy a wonderful holiday with delicious food and cherished memories!
Thanksgiving Side Dishes 6 Ways
Ingredients
Candied Carrots
- 1 pound baby carrots
- 1/4 cup water
- 1/4 cup salted butter
- 1/4 cup dark brown sugar
- 1/4 cup pure honey
- 1/4 teaspoon fresh cracked black pepper (optional)
- 2 teaspoons fresh chopped flat-leaf parsley (optional garnish)
Corn Casserole
- 15.25 ounces whole kernel corn
- 14.75 ounces cream-style corn
- 8 ounces Jiffy corn muffin mix
- 1 cup sour cream
- 1/4 cup butter (melted)
Smothered Green Beans
- 72.5 ounces cut green beans
- 3/4 cup brown sugar
- 1/3 cup salted butter (melted)
- 1/4 cup low-sodium soy sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fresh cracked black pepper
- 16 ounces smoked bacon (cooked and crumbled)
Sweet Potato Casserole
- 8 cups peeled and cubed sweet potatoes
- 2 cups water
- 3/4 cup dark brown sugar
- 5 tablespoons salted sweet cream butter (softened)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups chopped pecans
- 3 cups mini marshmallows
Loaded Scalloped Potatoes
- 4 cups Yukon gold potatoes
- 1/2 pound thick sliced bacon
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup sharp cheddar cheese (shredded)
- 1 cup Monterey jack cheese (shredded)
- 1 tablespoon chopped chives (optional garnish)
- 1 large onion
Vegetable Casserole
- 1 can cream of mushroom soup
- 1 jar Cheez Whiz
- 1 cup Minute Rice
- 1 package frozen California blend vegetables
- 1 cup butter (or margarine)
- 1 cup breadcrumbs
Instructions
Candied Carrots
- In a pot, combine carrots, water, and butter. Cook until carrots are tender.
- Stir in brown sugar, honey, pepper, and parsley. Simmer until syrupy.
Corn Casserole
- Preheat oven to 350°F.
- Mix all ingredients in a bowl, pour into a greased baking dish, and bake for 45 minutes.
Smothered Green Beans
- Combine all ingredients in a large pot.
- Cook on medium heat until mixed and warm through.
Sweet Potato Casserole
- Boil sweet potatoes until soft.
- Mash with water, brown sugar, butter, vanilla, cinnamon, nutmeg, and 1 cup pecans.
- Stir in mini marshmallows.
- Bake at 350°F for 30 minutes, topping with remaining pecans.
Loaded Scalloped Potatoes
- Cook bacon until crisp.
- Sauté onion in butter, then add flour and milk to form a sauce.
- Layer potatoes, sauce, and cheeses in a greased dish.
- Bake at 350°F for about 1 hour.
Vegetable Casserole
- Mix onion, soup, Cheez Whiz, rice, and frozen vegetables.
- Pour into a greased baking dish, top with butter and breadcrumbs.
- Bake at 350°F for 30-40 minutes.
