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Best Easy Side Dish Recipes For Your Thanksgiving Dinner

As the much-anticipated Thanksgiving Day draws near, it’s time to set the menu. If you find yourself navigating the exciting terrain of hosting Thanksgiving for the first time, fear not! The quest for Thanksgiving dinner ideas ends here. Elevate your holiday feast with a carefully curated selection of the finest Thanksgiving side dishes that are sure to steal the spotlight on your table.

While the classics like roast turkey, pumpkin pie, pecan pie, and sweet potato pie take center stage, the importance of exceptional sides cannot be overstated. Think of them as the supporting cast that elevates the entire experience. No one said the turkey should have all the glory! In this collection, discover some of my favorite Thanksgiving recipes that go beyond the traditional, adding a delightful twist to your festive spread.

Get ready to impress your guests with a Thanksgiving table adorned with the best sides– each dish a testament to the joy that comes from sharing exceptional food with those you hold dear (and make for great leftovers and weeknight dinners). Here are some delicious Thanksgiving recipes and some of the classic sides that will help you make a holiday feast!

1. Corn Casserole

RECIPE

READY IN: 1 HR | SERVES: 8-10

INGREDIENTS:

  • 1 (8 ounce) box of jiffy cornbread mix
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can creamed corn (not drained)
  • 1 cup sour cream
  • 1/2 cup melted butter

DIRECTIONS:

  1. Mix all ingredients and pour into (greased or sprayed with cooking spray) 8×8″ casserole dish.
  2. Cook uncovered for 55-60 minutes at 350 degrees

2. Green Bean Casserole

RECIPE

READY IN: 35 MIN | SERVES: 6

INGREDIENTS:

  • 1 can (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup
  • 3/4 cup milk
  • 1/8 teaspoon McCormick Pure Ground Black Pepper
  • 2 can (14 1/2 ounces each) any style Del Monte Green Beans, drained
  • 1 1/3 cups French’s Original Crispy Fried Onions

DIRECTIONS:

  1. Preheat oven to 350 F
  2. Mix cream of mushroom soup, milk and pepper in 1 1/2 quart baking dish. Stir in green beans and 2/3 cup Crispy Fried Onions
  3. Bake 30 minutes and Stir
  4. Top with remaining 2/3 cup onions. Bake 5 minutes longer or until onions are golden brown

3. Baked Mac and Cheese

RECIPE

READY IN: 45 MIN | SERVES: 6

INGREDIENTS:

  • 3 cups of elbow macaroni uncooked
  • 1 1/2 cups of milk
  • 1/2 cup of heavy whipping cream
  • 1 cup of Colby & Monterey Jack shredded cheese blend
  • 6-8 ounces of Velveeta Cheese Shredded
  • 1 cup of sharp cheddar cheese shredded
  • Salt & Pepper to taste
  • 2 eggs
  • Crispy Bread Crumbs

DIRECTIONS:

  1. Preheat oven to 350 F
  2. Cook macaroni until just al dente or a little under al dente (careful not to overcook) Drain and set aside
  3. In a large bowl, add milk, heavy cream & cheeses. Stir to combine.
  4. Add Salt & Pepper until it has a good taste (add other seasonings like onion powder, paprika, etc. if you’d like)
  5. When you like the taste, add the eggs and stir until well combined
  6. Butter or Spray a 9×9″ baking dish
  7. Add macaroni. Pour cheese mixture over macaroni and make sure it’s distributed well.
  8. Bake for 35-45 minutes. Do not overbake.
  9. Add bread crumbs on top. Let cool for 10-15 minutes until set

4. Classic Stuffing

RECIPE

READY IN: 1HR and 35 MINS | SERVES: 8-12

INGREDIENTS:

  • 18 to 24 ounces bread cubes (1.5 loaves of bread or about 12 to 14 cups) toasted or stale
  • 1 cup unsalted butter
  • 3 cups of diced sweet onion (2 large onions roughly)
  • 2 cups of diced celery
  • 6 garlic cloves
  • Salt & Pepper
  • 3 tablespoons of chopped fresh sage
  • 3 tablespoons of chopped fresh parsley
  • 3 tablespoons of chopped fresh rosemary
  • 2 1/2 cups chicken or vegetable stock
  • 2 large eggs
  • mixture of fresh herbs for sprinkling

DIRECTIONS:

  1. Bread Cube Options: Cut 1 1/2 pounds of bread into cubs, place in a lrage baking dish, loosely tent with foil and let sit overnight (stale) OR cut cubes and put in oven toasting at 350 F until they’re like croutons (15 mins or so) OR buy toasted bread cubes from the store
  2. Preheat oven to 350 F. Butter or spray a 9×13″ baking dish.
  3. Place the bread in a large mixing bowl or baking dish that you’ll bake it in
  4. Heat butter in a large skillet or dutch oven over medium heat. Once melted, stir in onion, celery, and garlic with a BIG pinch of salt and pepper (at least 1/2 to 1 teaspoon each). Cook until onions and celery soften about 8 to 10 minutes. Stir in sage, parsley and rosemary and cook for another minute. Stir in 1 cup of stock
  5. Pour the onion celery mixture over the bread crumbs and toss well to coat
  6. In a small bowl or measuring cup, whisk together the remaining 1 1/2 cups stock and 2 eggs
  7. Pour mixture into the bread cubes and stir, fold the bread cubes until thoroughly combined.
  8. Bake the stuffing for 45 to 50 minutes. If the stuffing is getting too browned tent it with a foil

5. Buttery Dinner Rolls

RECIPE

READY IN: 22 MIN | SERVES: 24 rolls

INGREDIENTS:

  • 4-5 cups all purpose flour
  • 2 tablespoon rapid rise, instant yeast
  • 1/3 cup granulated sugar
  • 1 teaspoon of salt
  • 1 1/2 cups warm milk (110 degrees)
  • 5 tablespoon of butter softened
  • 1 egg
  • 2 tablespoon of melted butter

DIRECTIONS:

  1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer
  2. Mix on the lowest speed until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and beat for 2 minutes.
  3. App 1/2 cup flour and blend until incorporated. Add another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until ball of dough is formed.
  4. Add additional flour as necessary, dough should be slightly sticky and soft and pulling away from edge of bowl.
  5. Transfer the dough to a lightly greased bowl and cover with a towel and let rise for 30 min.
  6. Remove the towel or plastic wrap and deflate the dough by punching lightly. Pinch off pieces of the dough and form 24 rolls
  7. Transfer the rolls to a lightly greased quarter baking sheet or 9×13″ baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes
  8. Preheat oven to 375 F. Bake rolls for 12 to 15 minutes or until golden brown and cooked through. Brush hot rolls with melted butter

6. Cheesy Broccoli Casserole

RECIPE

READY IN: 45 MIN | SERVES: 6-8

INGREDIENTS:

  • 4 cups fresh broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 cup crushed buttery crackers (for topping)
  • 2 tablespoons unsalted butter, melted

DIRECTIONS:

  1. Preheat your oven to 350 F
  2. Steam the broccoli until it’s just tender. You can do this by placing the broccoli in a microwave-safe bowl with a little water and microwaving for 3-4 minutes or by steaming on the stovetop.
  3. In a large mixing bowl, combine the cheddar cheese, mozzarella cheese, mayonnaise, sour cream, Parmesan cheese, chopped onion, minced garlic, Dijon mustard, salt, and pepper. Mix well.
  4. Add the steamed broccoli to the cheese mixture and stir until the broccoli is evenly coated.
  5. Transfer the mixture to a greased casserole dish.
  6. In a separate bowl, combine the crushed crackers and melted butter. Sprinkle this mixture over the broccoli mixture in the casserole dish.
  7. Bake in the preheated oven for 25-30 minutes or until the top is golden brown, and the casserole is bubbly.
  8. Remove from the oven and let it cool for a few minutes before serving.

7. Sweet Potato Casserole

RECIPE

READY IN: 50 MIN | SERVES: 8-10

INGREDIENTS:

  • 4 cups mashed sweet potatoes (about 3-4 medium-sized sweet potatoes, peeled, cooked, and mashed)
  • 1/2 cup unsalted butter, melted
  • 1/3 cup milk
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1/3 cup unsalted butter, melted
  • 1 cup chopped pecans

DIRECTIONS:

  1. Preheat your oven to 350 F and lightly grease a casserole dish.
  2. In a large mixing bowl, combine the mashed sweet potatoes, melted butter, milk, granulated sugar, beaten eggs, and vanilla extract. Mix until well combined.
  3. Transfer the sweet potato mixture to the prepared casserole dish, spreading it evenly.
  4. In a separate bowl, combine the brown sugar, flour, melted butter, and chopped pecans. Mix until the topping has a crumbly texture.
  5. Sprinkle the topping evenly over the sweet potato mixture in the casserole dish.
  6. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is heated through.
  7. Remove from the oven and let it cool for a few minutes before serving.

8. Herb and Garlic Mashed Potatoes

RECIPE

READY IN: 35 MIN | SERVES: 6-8

INGREDIENTS:

  • 4 large russet potatoes, peeled and cut into chunks
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 1 cup whole milk
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

DIRECTIONS:

  1. Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water.
  2. Bring the water to a boil and simmer until the potatoes are fork-tender, about 15-20 minutes.
  3. While the potatoes are cooking, heat the butter and minced garlic in a small saucepan over medium heat until the garlic is fragrant but not browned. Remove from heat.
  4. Drain the cooked potatoes and return them to the pot.
  5. Mash the potatoes using a potato masher or a hand mixer.
  6. Pour the garlic-infused butter over the mashed potatoes and mix well.
  7. Gradually add the milk, continuing to mash until the potatoes reach your desired creamy consistency. Add more milk if needed.
  8. Season the mashed potatoes with salt and pepper to taste.
  9. Stir in the chopped parsley, chives, and thyme, mixing until the herbs are evenly distributed.
  10. Taste and adjust the seasoning if necessary.

9. Homemade Cranberry Sauce 

RECIPE

READY IN: 25 MINS | SERVES: 6-8

INGREDIENTS:

  • 1 cup granulated sugar
  • 1 cup water
  • 12 ounces fresh cranberries, rinsed and picked over
  • Zest of 1 orange
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

DIRECTIONS:

  1. In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
  2. Add the fresh cranberries to the saucepan and bring the mixture to a boil.
  3. Reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.
  4. Stir in the orange zest, ground cinnamon, ground nutmeg, and salt.
  5. Continue to simmer for an additional 5 minutes, allowing the flavors to meld and the sauce to reach your desired consistency.
  6. Remove the saucepan from heat and let the cranberry sauce cool to room temperature before serving.

10. Smashed Brussels Sprouts

RECIPE

READY IN: 40 MIN | SERVES: 4

INGREDIENTS:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional, for topping)
  • Balsamic glaze (optional, for drizzling)

DIRECTIONS:

  1. Preheat the oven to 400 F
  2. In a large pot, bring salted water to a boil. Add the Brussels sprouts and cook for about 5 minutes, or until they are just tender but still vibrant green. Drain and set aside.
  3. Heat olive oil in a large oven-safe skillet over medium heat. Add the halved Brussels sprouts to the skillet, cut side down.
  4. Using a fork or potato masher, gently smash each Brussels sprout until it is flattened.
  5. Cook undisturbed for 2-3 minutes, allowing the cut sides to get golden brown and crispy.
  6. Add minced garlic to the skillet, stirring to combine with the Brussels sprouts.
  7. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the Brussels sprouts are crispy on the edges.
  8. Season with salt and pepper to taste.
  9. If desired, top with grated Parmesan cheese and drizzle with balsamic glaze before serving.

11. Parmesan-Crusted Potatoes 

RECIPE

READY IN: 50 MIN | SERVES: 4-6

INGREDIENTS:

  • 4 large russet potatoes, peeled and cut into wedges
  • 1/4 cup olive oil
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

DIRECTIONS:

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. In a large bowl, toss the potato wedges with olive oil until they are well coated.
  3. In a separate bowl, combine the grated Parmesan cheese, garlic powder, onion powder, dried thyme, salt, and pepper.
  4. Dip each potato wedge into the Parmesan mixture, pressing the mixture onto the potato to adhere.
  5. Place the coated potato wedges on the prepared baking sheet in a single layer.
  6. Bake in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy.
  7. If desired, sprinkle with fresh chopped parsley for garnish before serving.

12. Honey Roasted Root Vegetables 

RECIPE

READY IN: 50 MIN | SERVES: 4-6

INGREDIENTS:

  • 4 cups mixed root vegetables (carrots, parsnips, sweet potatoes, and beets), peeled and cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

DIRECTIONS:

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. In a large bowl, toss the mixed root vegetables with olive oil, honey, minced garlic, dried thyme, salt, and pepper until well coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet.
  4. Roast in the preheated oven for 30-35 minutes or until the vegetables are tender and caramelized, stirring halfway through to ensure even cooking.
  5. Remove from the oven and, if desired, sprinkle with fresh chopped parsley for garnish before serving.

Happy Eating!

In the spirit of Thanksgiving, these side dishes are sure to add a symphony of flavors to your holiday feast. From the classic warmth of Corn Casserole to the rich indulgence of Cheesy Broccoli Casserole, and the comforting embrace of Herb and Garlic Mashed Potatoes, these recipes are designed to elevate your Thanksgiving table.

Each dish carries its unique charm, contributing to a festive spread that will have your guests reaching for seconds. Good luck making your perfect Thanksgiving dinner! Your guests will be raving about your Thanksgiving menu for years to come.

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