40 Irresistible Thanksgiving Side Dishes That Will Shine on Your Table

Turkey may be the centerpiece, yet a memorable holiday feast is often measured by its supporting cast. These forty side dishes cover every craving, from velvety classics to bright, produce-forward surprises. Mix and match to balance rich comfort food with lighter options, and you’ll have a table that keeps guests passing plates long after the first bite. Each recipe can be prepared with ingredients found at most grocery stores and made ahead when possible, freeing you up to enjoy the gathering.

1. Creamy Garlic Mashed Potatoes

Yukon Gold potatoes are simmered until tender, then whipped with roasted garlic, warm cream, and plenty of butter for undeniable richness. A quick mash with a hand mixer achieves an ultra-smooth texture without turning gummy. Keep the dish warm in a slow cooker set to “low” so the potatoes stay spoon-ready throughout the meal. A final dusting of chives adds fresh color and a mild onion note.

2. Classic Sage Stuffing

Day-old bread cubes soak up a buttery broth seasoned with sautéed onions, celery, and fragrant fresh sage. Baking the mixture uncovered for the last ten minutes creates crunchy edges while the middle stays moist. Use chicken or vegetable stock to suit any dietary needs. Leftovers reheat beautifully in a hot skillet for extra crispness the next day.

3. Green Bean Casserole

This mid-century staple endures because it balances vegetables, cream, and crunch in every serving. Fresh beans are briefly blanched to maintain color, then baked in a mushroom cream sauce. Store-bought fried onions deliver the expected crispy topping, though homemade shallot rings elevate the dish even further. The casserole can be assembled a day ahead, adding the onions right before baking.

4. Honey-Roasted Carrots with Thyme

Sweet whole carrots roast until edges caramelize, intensified by a simple honey glaze that locks in moisture. Fresh thyme adds earthy aroma without overpowering the vegetable’s natural sugars. A quick toss halfway through the bake ensures even browning. Serve directly on the baking sheet for a rustic presentation that saves dishes.

5. Brown Butter Sweet Potato Mash

Sweet potatoes are steamed until tender, then whipped with warm milk for a light consistency. Brown butter lends a toasted, almost hazelnut flavor that balances the natural sweetness. Toasted pecans sprinkled on top provide crunch and a hint of smokiness. The mash pairs seamlessly with both traditional gravy and lighter herb sauces.

6. Brussels Sprouts with Pancetta

Baking sprouts on a high-heat sheet pan lets them caramelize while pancetta renders its savory fat. A splash of balsamic vinegar at the end brightens and slightly sweetens the dish. For a vegetarian crowd, simply swap pancetta for smoked paprika and olive oil. Any leftovers taste excellent stirred into scrambled eggs for breakfast.

7. Cranberry Orange Relish

Fresh cranberries pulse quickly with seedless oranges and a touch of sugar, yielding a bright, raw relish that requires no stovetop time. The natural pectin thickens the mixture as it rests in the refrigerator. Citrus peel contributes floral notes that tame cranberry tartness. Spoon it over turkey, spread it on day-after sandwiches, or swirl into yogurt.

8. Cornbread Dressing

Southern cornbread, baked a day in advance, crumbles into hearty pieces that hold their shape. A blend of celery, onion, and poultry seasoning gives classic holiday flavor. Chicken stock moistens the crumbs while maintaining pleasant texture. Bake until the top forms a toasty crust that contrasts with the tender interior.

9. Maple-Glazed Acorn Squash

Slicing squash into half-moons speeds cooking and maximizes caramelized surfaces. Pure maple syrup and a pinch of cayenne create a sweet-spicy shell. Rosemary’s piney aroma echoes seasonal herbs used elsewhere on the table. Serve skin-on so guests can admire the scalloped edges while they scoop out the tender flesh.

10. Buttermilk Biscuits

Cold butter chopped into flour ensures lofty layers once the biscuits hit a hot oven. Tangy buttermilk aids both rise and flavor, creating a tender crumb that practically begs for gravy. Freeze formed dough rounds ahead of time, then bake straight from frozen for effortless timing. Offer honey, jam, or compound herb butter on the side.

11. Wild Rice Pilaf with Dried Cherries

Earthy wild rice cooks slowly until grains split and curl, offering chew and nutty aroma. Sautéed shallots and vegetable broth add subtle flavor without overshadowing the rice itself. Dried cherries introduce gentle sweetness that plays well with roasted meats. Toasted pecans provide crunch and keep the dish from feeling heavy.

12. Macaroni and Cheese

Sharp cheddar and Gruyère melt into a béchamel base for classic, silky sauce that clings to every noodle. Baking develops a chewy top layer while the center stays gooey. A hint of smoked paprika in the crumbs deepens color and aroma. Offer hot sauce at the table for diners who enjoy a little kick.

13. Sourdough Bread Stuffing with Apples

The natural tang of sourdough balances sweet sautéed apple pieces in this modern twist on stuffing. Cubes are toasted first to retain structure during baking. Fresh sage and thyme weave in classic holiday flavor. Bake until apples soften and bread develops islands of crisp golden crust.

14. Loaded Potato Gratin

Thinly sliced russets absorb garlic-infused cream as they bake, producing soft centers and crisp edges. Cheddar adds familiar flavor, while bacon and scallions echo favorite baked potato toppings. Use a mandoline for uniform slices to ensure even cooking. Let the gratin rest ten minutes before slicing so layers set.

15. Balsamic Roasted Beets

Roasting whole beets in foil concentrates their natural sugars and makes skins slip right off. A quick balsamic reduction coats the warm wedges, adding sweet acidity. Crumbled goat cheese offers creamy contrast to earthy roots. Serve at room temperature, freeing oven space for other dishes.

16. Herb-Roasted Mushrooms

High heat transforms mushrooms into meaty morsels with concentrated umami. A mix of varieties ensures interesting textures in every bite. Tossing them in olive oil, garlic, and herbs before roasting keeps flavors simple yet satisfying. Drizzle with a touch of sherry vinegar right before serving for brightness.

17. Pumpkin Sage Risotto

Arborio rice slowly releases starch during constant stirring, creating inherent creaminess without heavy dairy. Pumpkin purée folds in toward the end, coloring the dish and adding subtle sweetness. Fried sage leaves lend crunchy, fragrant contrast. Serve immediately for the best texture, though leftovers make excellent arancini.

18. Pecan-Streusel Sweet Potato Casserole

Instead of marshmallows, a buttery brown-sugar pecan topping sets this casserole apart. Sweet potatoes mash smoothly with a splash of orange juice for brightness. Baking until the streusel crisps ensures textural contrast with the silky base. The dish can be fully assembled a day ahead, needing only a final bake.

19. Apple Walnut Salad with Cranberry Vinaigrette

Crisp apples and toasted walnuts provide crunch against tender greens like spinach and arugula. A quick dressing of cranberry juice, Dijon, and olive oil ties the Thanksgiving flavors together. Make the vinaigrette in a jar so guests can shake and pour as needed. This fresh element balances the meal’s richer dishes.

20. Cheddar Chive Popovers

High-temperature baking and a thin batter create dramatic rise and hollow centers. Sharp cheddar baked inside melts into glossy pockets of flavor. Chives add mild onion character without overpowering the bread. Serve immediately to preserve their crisp exterior, or rewarm briefly in a hot oven.

21. Corn Pudding

Sweet corn kernels, puréed corn, and eggs combine for a spoon-bread texture that is both savory and slightly sweet. A bit of sour cream adds tang and tenderness. The pudding sets gently in a water bath, preventing cracks. It travels well, making it perfect for potluck-style gatherings.

22. Garlic Herb Parker House Rolls

Soft, butter-enriched dough yields pillowy rolls with a signature fold that begs to be pulled apart. Infusing melted butter with parsley and garlic turns a classic into something special. Proof the dough early in the day, then bake just before dinner so the rolls arrive hot. They also double as mini sandwiches for leftover turkey.

23. Three-Bean Salad with Shallot Dressing

Blanched green and wax beans keep their snap, contrasting with silky canned kidney beans for color and texture. A quick marinade of red wine vinegar, olive oil, and minced shallot infuses flavor without heaviness. The salad tastes best after at least an hour in the fridge, freeing stove space. Serve chilled for a palate-cleansing side.

24. Roasted Parsnips and Pears

Earthy parsnips and sweet pears roast together, each highlighting the other’s subtle flavors. Rosemary and a drizzle of olive oil keep seasoning straightforward. Pears soften quickly, so add them halfway through roasting to avoid mushiness. A grind of black pepper at the table sharpens the dish.

25. Herbed Quinoa with Toasted Almonds

Cooking quinoa in vegetable broth builds a savory base for the nutty grain. Fresh herbs folded in while warm release their essential oils, perfuming the dish. Almonds add crisp bites that echo the quinoa’s tiny curls. This gluten-free option keeps well at room temperature for buffet setups.

26. Spiced Red Cabbage

Thin-sliced cabbage stews slowly with apple, cider vinegar, and warming spices like clove and cinnamon. The result is a sweet-tart relish that pairs well with rich meats. Make it up to three days early; flavors only improve. Reheat gently on the stovetop, adding a splash of water if needed.

27. Broccoli Cheddar Bake

Lightly blanched broccoli holds texture under a sharp cheddar mornay sauce. A sprinkling of breadcrumbs mixed with melted butter forms a crunchy cap. Bake until sauce thickens and the top browns. This side satisfies kids and adults alike, making it a reliable crowd favorite.

28. Jalapeño Cornbread Muffins

Buttermilk batter keeps these cornbread muffins moist, while diced jalapeños offer a gentle heat that doesn’t overpower. A touch of honey in the mix enhances corn sweetness. Bake in a preheated cast-iron muffin pan for crispy edges. Serve warm with butter or alongside chili the next day.

29. Lemon Dill Roasted Asparagus

Thin asparagus spears roast quickly, retaining pleasant snap and bright green color. Lemon zest and fresh dill added right after baking create lively aromatics. A drizzle of extra-virgin olive oil finishes the dish without weighing it down. This side can be served hot or at room temperature.

30. Herb Butter Baby Potatoes

Boiled new potatoes are tossed with butter infused with garlic, parsley, and thyme for a fragrant finish. Leaving skins on adds texture and fiber while saving prep time. Keep them warm in a covered dish lined with a clean towel. Any leftovers smash nicely and fry up for breakfast hash.

31. Mushroom Gravy

Sautéed cremini mushrooms and shallots deepen the flavor of a roux-based gravy, offering a vegetarian option that still tastes meaty. Deglazing with a splash of sherry adds subtle complexity. Vegetable broth thickens into a silky pour-over sauce perfect for mashed potatoes or turkey alike. Keep warm in a small slow cooker to prevent a skin from forming.

32. Sweet and Sour Pearl Onions

Blanched pearl onions simmer in a reduction of red wine vinegar, sugar, and butter until the liquid turns syrupy. The result is a tangy bite that cuts through heavier dishes. Using frozen peeled onions saves prep time without sacrificing flavor. Serve warm for a subtle pop of acidity on the plate.

33. Cranberry Pecan Couscous

Quick-cooking couscous absorbs hot stock in minutes, making this one of the fastest sides on the list. Dried cranberries contribute tart sweetness, while toasted pecans deliver crunch. A squeeze of orange juice at the end brightens the grain. Fluff with a fork to keep the texture light and airy.

34. Parmesan Polenta

Slowly whisking cornmeal into simmering broth prevents lumps and encourages creamy consistency. Parmesan stirred in right before serving melts smoothly, adding salty depth. For firmer slices, pour leftovers into a loaf pan to chill, then pan-fry the next day. The soft polenta acts as a delicious bed for stewed vegetables.

35. Roasted Garlic Hummus Platter

Slow-roasted garlic blends into puréed chickpeas for a mellow, caramelized flavor. A bit of tahini, lemon juice, and smoked paprika round out the dip. Serve with sliced crudités or warm pita for a lighter nibble before the main meal. Any leftovers spread easily on turkey sandwiches.

36. Ginger Maple Glazed Carrots

Fresh ginger grated into maple syrup provides warm spice that complements the carrots’ natural sweetness. Pan-glazing cooks the slices quickly while creating a sticky coating. A sprinkle of sesame seeds gives nutty crunch and visual appeal. This stove-top method frees oven space for larger dishes.

37. Cauliflower Cheese

Lightly steamed cauliflower bakes in a sharp cheddar sauce enriched with a hint of mustard powder. A final broil browns the surface, adding depth of flavor. Serve immediately for the ideal combination of tender vegetable and molten cheese. Leftovers reheat well under a hot grill or broiler.

38. Spinach Artichoke Stuffed Mushrooms

Portobello or large cremini caps act as edible vessels for classic spinach-artichoke dip. Baking the mushrooms releases moisture while the filling sets and turns golden. Parmesan on top forms a savory crust. These bite-sized portions disappear quickly as a pre-dinner snack or plated side.

39. Garlic Parmesan Pull-Apart Bread

Pre-made biscuit dough or bread dough pieces are rolled in garlicky butter and layered in a bundt pan. As it bakes, the loaf rises into a golden crown with cheesy edges. Guests tear off fluffy pieces, making it a fun, interactive side. Warm marinara served alongside offers an optional dip.

40. Citrus Kale Salad

Removing kale ribs and massaging the leaves with olive oil softens their toughness without cooking. Orange segments and pomegranate arils provide pops of sweetness and color. A honey-lemon vinaigrette ties flavors together and tempers kale’s bitterness. This crisp salad refreshes palates between rich bites.