6 Essential Side Dishes for the Perfect Thanksgiving Feast

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Thanksgiving food sides are the true stars of the feast, adding flavor and flair to the main event! From creamy mashed potatoes to tangy cranberry sauce, these dishes bring everyone together around the table. And if you find yourself short on an ingredient or two, don’t fret—there’s always a handy substitution. No buttermilk? Just mix milk with a splash of vinegar! No green beans? Broccoli is ready to step in! Let’s whip up some sides that will have everyone going back for seconds (or thirds)!

Cranberry Orange Relish

A bowl of cranberry orange relish surrounded by fresh oranges and candles on a Thanksgiving table.

Cranberry orange relish is a vibrant and zesty addition to your Thanksgiving table. This dish combines the tartness of fresh cranberries with the sweetness of oranges, creating a refreshing contrast to the savory flavors of turkey and stuffing. The bright red and orange colors make it visually appealing, and it’s a great way to add a pop of flavor to your meal.

The beauty of this relish is its simplicity. You can whip it up in no time, and it requires just a few ingredients. Plus, it can be made ahead of time, giving you one less thing to worry about on the big day. If you’re feeling adventurous, you can even customize it by adding nuts or spices!

Now, let’s get to the fun part—making your own cranberry orange relish!

Ingredients

  • 12 ounces fresh cranberries
  • 1 large orange, zested and juiced
  • 1 cup granulated sugar (or honey for a healthier twist)
  • 1/2 cup chopped walnuts (optional)
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Rinse the cranberries under cold water and remove any stems or bad berries.
  2. In a food processor, combine the cranberries, orange zest, orange juice, and sugar. Pulse until finely chopped but not pureed.
  3. If using, add chopped walnuts and cinnamon, and pulse a few more times to mix.
  4. Transfer the relish to a bowl and let it sit in the fridge for at least an hour to allow the flavors to meld.
  5. Serve chilled or at room temperature alongside your Thanksgiving feast.

Ingredient substitutions are easy! If you don’t have fresh cranberries, you can use frozen ones. Just thaw them first. No orange? Lemon juice can work in a pinch, but it will change the flavor a bit. And if you’re not a fan of nuts, feel free to skip them. This relish is all about making it your own!

Creamy Garlic Mashed Potatoes

A bowl of creamy garlic mashed potatoes topped with butter and chives, surrounded by autumn decorations.

Creamy garlic mashed potatoes are a must-have side for any Thanksgiving feast. They bring a comforting vibe to the table and pair perfectly with turkey and gravy. Just look at that bowl! The fluffy texture topped with a pat of butter and a sprinkle of chives is enough to make anyone’s mouth water.

Making these mashed potatoes is simple and fun. You can customize them to fit your taste. Want to make them dairy-free? Swap the butter for olive oil and use almond milk instead of cream. Feeling adventurous? Add some roasted garlic for an extra kick!

Here’s how to whip up a batch of these delicious mashed potatoes:

Ingredients

  • 2 pounds of potatoes (Yukon Gold or Russet work great)
  • 4 cloves of garlic, minced
  • 1/2 cup heavy cream (or almond milk for a dairy-free option)
  • 1/4 cup unsalted butter (or olive oil)
  • Salt and pepper to taste
  • Chives for garnish

Instructions

  1. Peel and chop the potatoes into chunks. Place them in a large pot and cover with cold water. Add a pinch of salt.
  2. Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.
  3. While the potatoes are cooking, sauté the minced garlic in butter (or olive oil) over medium heat until fragrant, about 2 minutes. Be careful not to burn it!
  4. Drain the potatoes and return them to the pot. Add the sautéed garlic, heavy cream, and butter. Mash until smooth and creamy.
  5. Season with salt and pepper to taste. Serve warm, garnished with chives.

Savory Stuffing with Sausage and Sage

A delicious savory stuffing with sausage and sage in a cast iron skillet, garnished with herbs.

Thanksgiving wouldn’t be complete without a hearty stuffing, and this savory stuffing with sausage and sage is a crowd-pleaser. Picture a golden-brown dish filled with crispy bread cubes, juicy sausage, and fragrant herbs. It’s the ultimate side that pairs perfectly with turkey and gravy.

The combination of sausage and sage brings a warm, comforting flavor that makes each bite delightful. Plus, it’s easy to make! You can even customize it to fit your taste. If you’re not a fan of sausage, try using mushrooms or nuts for a vegetarian twist. No fresh sage? Dried herbs work just fine!

This stuffing is baked to perfection, with a crispy top and soft, flavorful interior. It’s the kind of dish that makes you want to go back for seconds (or thirds!). So, let’s get cooking!

Ingredients

  • 1 loaf of crusty bread, cubed (about 10 cups)
  • 1 pound sausage (pork, turkey, or plant-based)
  • 1 medium onion, chopped
  • 2-3 celery stalks, chopped
  • 2 cups chicken or vegetable broth
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, melt butter over medium heat. Add the sausage and cook until browned. Remove and set aside.
  3. In the same skillet, add onion and celery. Sauté until softened, about 5 minutes.
  4. In a large bowl, combine the bread cubes, cooked sausage, sautéed vegetables, herbs, salt, and pepper. Pour in the broth and mix until everything is well combined.
  5. Transfer the mixture to a greased baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
  6. Let it cool for a few minutes before serving. Enjoy your delicious stuffing!

Honey Glazed Carrots with Thyme

A basket of fresh carrots with thyme on a wooden table surrounded by autumn leaves.

Honey glazed carrots with thyme are a delightful side dish that brings a touch of sweetness to your Thanksgiving table. Picture this: vibrant orange carrots, fresh from the garden, glistening with a honey glaze and sprinkled with fragrant thyme. They not only taste amazing but also look stunning on your plate.

Carrots are a classic choice for Thanksgiving, and when you add honey and thyme, they become a star. The honey caramelizes as the carrots cook, creating a beautiful glaze that enhances their natural sweetness. Thyme adds a lovely earthy flavor that balances everything out.

Making these carrots is super easy. You can use fresh or frozen carrots, and if you’re feeling adventurous, try adding a pinch of cinnamon for an extra layer of flavor. If you don’t have honey, maple syrup works just as well. And if thyme isn’t your thing, rosemary or parsley can be great substitutes.

Now, let’s get to the recipe so you can whip these up for your holiday feast!

Ingredients

  • 1 pound fresh carrots, peeled and cut into sticks
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • Optional: pinch of cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the carrot sticks with olive oil, honey, thyme, salt, and pepper. If you’re using cinnamon, add it in now!
  3. Spread the carrots in a single layer on a baking sheet.
  4. Bake for 20-25 minutes, stirring halfway through, until the carrots are tender and caramelized.
  5. Serve warm and enjoy the compliments!

Green Bean Almondine

A plate of green bean almondine topped with toasted almonds, surrounded by autumn decorations.

Green Bean Almondine is a classic side dish that adds a touch of elegance to any Thanksgiving table. The vibrant green beans are perfectly cooked and topped with crunchy almonds, making it a delightful contrast to the heavier dishes typically served during the holiday. The dish is not just about looks; it’s also a tasty way to get your veggies in!

This dish is simple to prepare, and you can easily adjust it to fit your taste. If you don’t have almonds, feel free to swap them out for walnuts or pecans. Want a little zing? Add some lemon zest or a splash of balsamic vinegar for an extra kick. The beauty of Green Bean Almondine is its versatility!

Here’s how to whip up this delicious side:

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1/4 cup sliced almonds (or walnuts/pecans)
  • 2 tablespoons unsalted butter (or olive oil for a vegan option)
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Zest of 1 lemon (optional)

Instructions

  1. Blanch the Beans: Bring a pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking.
  2. Toast the Nuts: In a skillet over medium heat, melt the butter (or heat the oil). Add the sliced almonds and toast them for about 3-4 minutes until golden brown. Keep an eye on them; they can burn quickly!
  3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
  4. Combine: Drain the green beans and add them to the skillet. Toss everything together, seasoning with salt, pepper, and lemon zest if using.
  5. Serve: Transfer to a serving dish and enjoy your beautiful Green Bean Almondine!

Roasted Brussels Sprouts with Balsamic Glaze

A plate of roasted Brussels sprouts with balsamic glaze and pomegranate seeds, set on a festive Thanksgiving table.

Roasted Brussels sprouts are a fantastic side dish for Thanksgiving. They bring a delightful crunch and a touch of sweetness, especially when drizzled with balsamic glaze. The image shows a beautifully plated dish of Brussels sprouts, glistening with a rich balsamic reduction, and garnished with bright pomegranate seeds. This dish not only looks stunning on your table but also offers a burst of flavor that pairs perfectly with turkey and stuffing.

Making roasted Brussels sprouts is simple and fun. Start by preheating your oven and preparing the sprouts. Toss them with olive oil, salt, and pepper, then roast until they’re golden brown. The balsamic glaze adds a tangy sweetness that elevates the dish. If you want to switch things up, you can use maple syrup instead of balsamic for a sweeter twist!

Now, let’s get to the recipe so you can impress your guests!

Ingredients

  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • 1/2 cup pomegranate seeds (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
  3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for about 20-25 minutes, or until they are golden brown and crispy on the edges.
  4. While the sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat, then reduce the heat to low and let it thicken for about 5-10 minutes.
  5. Once the Brussels sprouts are done, remove them from the oven and drizzle with the balsamic glaze. Toss to coat.
  6. Transfer to a serving dish and sprinkle with pomegranate seeds for a pop of color and flavor.
  7. Serve warm and enjoy!