Thanksgiving Side Dishes are the unsung heroes of any holiday feast. These delightful accompaniments bring so much flavor and texture to your meal while being incredibly simple to prepare. Plus, they are quite customizable, allowing every cook to add their own twist!
Recipe Information
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 120 minutes
Servings: 10
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 12g
Carbohydrates: 52g
Fat: 22g
Fiber: 4g
Sugar: 15g
Sodium: 800mg
Why Make Thanksgiving Side Dishes
Creating Thanksgiving Side Dishes is all about bringing joy to the table. These dishes not only offer a harmonious balance on your plate, but they also cater to various tastes and dietary preferences. From a savory stuffing with fresh herbs to sweet and sticky candied carrots, there’s something for everyone. Plus, they can be made ahead of time, making your holiday cooking less stressful.
How to Make Thanksgiving Side Dishes Step by Step
Ingredients
10 cups fresh French bread, diced or stale bread
1/4 cup unsalted butter
1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 teaspoons fresh sage, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 cups chicken broth
2 large eggs, beaten
6 slices thick-cut smoked bacon, sliced
1/2 cup sweet yellow onion, finely diced
1 tablespoon minced garlic
1 pound fresh green beans, ends trimmed
2 cups chicken broth
2 teaspoons onion powder
1 1/2 teaspoons fresh cracked black pepper
1 pound baby red potatoes, washed and cut into quarters
1/2 teaspoon kosher salt
1 pound baby carrots
1/4 cup water
1/4 cup salted butter
1/4 cup dark brown sugar, packed
1/4 cup pure honey
1/4 teaspoon fresh cracked black pepper, optional
2 teaspoons fresh chopped flat-leaf parsley, optional garnish
1 cup granulated sugar
1/2 cup water
1/2 cup orange juice
12 ounces fresh or frozen cranberries
1 teaspoon orange zest
1 cinnamon stick
1/8 teaspoon ground cloves
5 pounds Yukon Gold potatoes, peeled and cut into quarters
1/2 teaspoon salt
1/2 cup salted butter, softened
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1 1/2 teaspoons salt
1/2 cup whole milk, warmed
1/2 cup sour cream
4 tablespoons salted butter, for garnish
4 1/2 cups all-purpose flour, divided
1 1/2 tablespoons instant yeast, rapid rise
1/4 cup granulated sugar
1 teaspoon salt
1 1/4 cups warm milk
4 tablespoons butter, softened
1 egg, room temperature
2 tablespoons butter, melted (for the top of the finished rolls)
Directions
For the Stuffing, melt butter and sauté onions and celery until soft. Add sage, rosemary, thyme, salt, pepper, and chicken broth. Mix in eggs and bread, then bake in an oven until golden brown.
For Green Beans and Potatoes, cook bacon until crispy. Add sweet onion and garlic, followed by the green beans and chicken broth. Boil potatoes separately, then combine.
For Candied Carrots, simmer the carrots in water until tender. Add butter, brown sugar, and honey, stirring until a glaze forms.
For Homemade Cranberry Sauce, combine granulated sugar, water, orange juice, cranberries, zest, cinnamon stick, and cloves in a pot. Cook until cranberries burst and the sauce thickens.
For Creamy Mashed Potatoes, boil potatoes until tender. Mash with salt, butter, garlic powder, white pepper, milk, and sour cream until smooth and creamy.
For Dinner Rolls, combine flour, yeast, sugar, and salt. Add warm milk, softened butter, and egg. Knead the dough, let it rise, then shape and bake until golden.
How to Serve Thanksgiving Side Dishes
Pair your Thanksgiving Side Dishes with the main course turkey, ensuring your meal is beautifully rounded out. Consider serving the creamy mashed potatoes alongside rich gravy, while the green beans can be drizzled with an herbed butter for an extra pop of flavor. Don’t forget to include the homemade cranberry sauce, which adds a delightful tang!
How to Store Thanksgiving Side Dishes
To keep your Thanksgiving Side Dishes fresh, store leftovers in airtight containers in the refrigerator. Most dishes can be reheated in the oven or microwave. For longer storage, consider freezing items like stuffing and mashed potatoes. Simply thaw in the fridge overnight before reheating for the best results.
Expert Tips for Cooking Thanksgiving Side Dishes
- Use day-old bread for your stuffing to achieve the perfect texture.
- Crispy bacon adds a wonderful flavor to green beans; don’t skimp on that step!
- Make your cranberry sauce a day ahead. It tastes even better after sitting overnight.
- Keep mashed potatoes warm by placing them in a covered bowl in a warm oven until ready to serve.
- Don’t overmix your dinner roll dough; this will keep them light and fluffy.
Delicious Variations of Thanksgiving Side Dishes
Try adding sautéed mushrooms or chestnuts to your stuffing for added richness. For a festive twist, consider roasting the carrots with orange zest and ginger. A vegetarian version of mashed potatoes can be made using cauliflower instead of Yukon Gold potatoes for a lighter option!
Thanksgiving Side Dishes are a must-try in your holiday repertoire. They are flavorful, easy to make, and versatile, giving you the chance to impress guests and elevate your meal. So, gather your ingredients and get ready to enjoy these delicious comfort foods that everyone will adore!
Thanksgiving Side Dishes
Ingredients
Stuffing Ingredients
- 10 cups fresh French bread, diced or stale bread Use day-old bread for best texture.
- 1/4 cup unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 teaspoons fresh sage, minced
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons fresh thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 2 large eggs, beaten
Green Beans and Potatoes Ingredients
- 6 slices thick-cut smoked bacon, sliced Crispy bacon adds wonderful flavor.
- 1/2 cup sweet yellow onion, finely diced
- 1 tablespoon minced garlic
- 1 pound fresh green beans, ends trimmed
- 2 cups chicken broth
- 1 pound baby red potatoes, washed and cut into quarters
- 1/2 teaspoon kosher salt
Candied Carrots Ingredients
- 1 pound baby carrots
- 1/4 cup water
- 1/4 cup salted butter
- 1/4 cup dark brown sugar, packed
- 1/4 cup pure honey
- 1/4 teaspoon fresh cracked black pepper, optional
- 2 teaspoons fresh chopped flat-leaf parsley, optional garnish
Homemade Cranberry Sauce Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup orange juice
- 12 ounces fresh or frozen cranberries
- 1 teaspoon orange zest
- 1/8 teaspoon ground cloves
Creamy Mashed Potatoes Ingredients
- 5 pounds Yukon Gold potatoes, peeled and cut into quarters
- 1/2 teaspoon salt
- 1/2 cup salted butter, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 1 1/2 teaspoons salt
- 1/2 cup whole milk, warmed
- 1/2 cup sour cream
- 4 tablespoons salted butter, for garnish
Dinner Rolls Ingredients
- 4 1/2 cups all-purpose flour, divided
- 1 1/2 tablespoons instant yeast, rapid rise
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 1/4 cups warm milk
- 4 tablespoons butter, softened
- 1 egg room temperature
- 2 tablespoons butter, melted (for the top of the finished rolls)
Instructions
Preparation
- For the Stuffing, melt butter and sauté onions and celery until soft. Add sage, rosemary, thyme, salt, pepper, and chicken broth. Mix in eggs and bread, then bake in an oven until golden brown.
- For Green Beans and Potatoes, cook bacon until crispy. Add sweet onion and garlic, followed by the green beans and chicken broth. Boil potatoes separately, then combine.
- For Candied Carrots, simmer the carrots in water until tender. Add butter, brown sugar, and honey, stirring until a glaze forms.
- For Homemade Cranberry Sauce, combine granulated sugar, water, orange juice, cranberries, zest, cinnamon stick, and cloves in a pot. Cook until cranberries burst and the sauce thickens.
- For Creamy Mashed Potatoes, boil potatoes until tender. Mash with salt, butter, garlic powder, white pepper, milk, and sour cream until smooth and creamy.
- For Dinner Rolls, combine flour, yeast, sugar, and salt. Add warm milk, softened butter, and egg. Knead the dough, let it rise, then shape and bake until golden.
