Turkey gets all the hype, but let’s be honest: everyone shows up for the sides. Creamy potatoes, crispy sprouts, buttery rolls—this is the real main event. You want dishes that make people fight for seconds and ask for the recipe before dessert.
Let’s build a spread that steals the spotlight and maybe starts a few friendly family debates.
The Potato Power Players
Mashed potatoes are non-negotiable, but you can upgrade the classics without getting weird about it. Think texture, fat, and flavor. And yes, we’re adding more butter than seems moral.
- Ultra-Creamy Mashed Potatoes: Yukon Golds, warmed cream, melted butter, a whisper of garlic.
Don’t overmix unless you like glue.
- Garlic-Parmesan Mash: Roast the garlic, fold in Parm and a little crème fraîche. Salty, tangy, dreamy.
- Duchess Potatoes: Piped swirls of mashed potatoes baked till golden. Fancy look, very low effort.
- Brown Butter Sweet Potato Mash: Toast the butter till nutty, add maple and flaky salt.
Dessert-adjacent in the best way.
- Potato Gratin (Dauphinois): Thin slices baked with cream, Gruyère, and thyme. You’ll “just level the top” three times with your fork.
Pro Tip: Make-Ahead Mashed Potatoes
Keep them hot in a slow cooker with a splash of warm cream. Stir before serving.
No one will know you made them hours ago, and you’ll look suspiciously calm.
Stuffing That Actually Deserves the Gravy
Stuffing (or dressing, if you bake it separately) is the side that can carry the entire plate. Bread choice matters, aromatics matter, texture matters. Stale bread = hero move.
- Classic Herb Stuffing: Sourdough, celery, onion, sage, thyme, chicken stock, butter.
Let it get crispy on top.
- Sausage and Fennel Stuffing: Sweet Italian sausage, fennel, apple, and fresh parsley. Sweet-salty perfection.
- Mushroom + Leek Stuffing: Cremini and shiitake for umami, leeks for silkiness, a splash of sherry if you’re feeling extra.
- Cornbread and Chorizo: Smoky, spicy, and basically a party. Corn kernels for texture.
- Wild Rice and Cranberry “Stuffing”: Gluten-free friendly and gorgeous.
Toasted pecans for crunch.
How to Nail Texture
Use a 70/30 mix of cubes and torn bread for fluffy-meets-craggy. Add stock gradually until it feels damp, not soggy. Bake uncovered for crunch, covered for soft—then broil the top for 60 seconds.
Boom.
Vegetables That Don’t Play Second Fiddle
You can roast a veg and call it a day, or you can roast a veg and make people gasp. High heat, big flavor, and a sauce or topping turn “meh” into “more, please.”
- Crispy Brussels with Hot Honey: Roast till frizzly, toss with hot honey and lemon. Add pistachios if you’re fun.
- Brown Butter Green Beans: Toasted almonds, fried shallots, squeeze of lemon. Zero casserole dish required.
- Maple-Roasted Carrots with Tahini Drizzle: Sweet, roasty, and dressed like they have somewhere to be.
- Charred Broccoli with Parmesan and Chili: Broil for char, then shower with Parm and red pepper flakes.
- Glazed Delicata Squash Rings: No peeling, thank goodness.
Maple, miso, and sesame seeds for a little swagger.
- Honey-Thyme Roasted Parsnips: Slightly sweet, slightly earthy, fully underrated.
Sheet Pan Strategy
Roast veggies at 425–450°F on two pans so they don’t steam. Don’t crowd them. Hit with acid (lemon or vinegar) after roasting to wake everything up.
IMO, that final hit makes the dish.
The Great Casserole Conspiracy
Casseroles get a bad rap, but the good ones deliver creamy comfort and crispy tops. Balance richness with herbs and brightness. And yes, we will discuss the green bean situation.
- Green Bean Casserole, Glow-Up Edition: Fresh beans, homemade mushroom sauce, crunchy onions from scratch.
Still nostalgic, just better.
- Gruyère Cauliflower Bake: Silky cauliflower with nutty cheese and a garlicky breadcrumb topper.
- Butternut Squash Lasagna: Layers with ricotta, spinach, and sage brown butter. Feels luxe, feeds a crowd.
- Sweet Potato Casserole (Two Ways): Pecan streusel for team crunch, toasted marshmallows for team chaos. Choose peace or choose vibes.
- Broccoli Cheddar Ritz Bake: It’s retro, it’s cheesy, it has a cracker crown.
Don’t overthink it.
Upgrade Your Toppings
Breadcrumbs + olive oil + herbs beat plain breadcrumbs every time. For gluten-free guests, crushed potato chips or nuts bring the crunch without the drama.
Rolls, Breads, and All the Carb Friends
People pretend they don’t want bread and then inhale three rolls. Give them options they’ll remember. Warm carbs = instant holiday happiness.
- Parker House Rolls: Buttery, fluffy, pull-apart perfection.
Brush with honey butter at the end.
- Savory Herb Monkey Bread: Tear-and-share with garlic and rosemary. Disappears fast.
- Cheddar Chive Biscuits: Sharp cheese, flaky layers, and an ego boost for the baker.
- Skillet Cornbread: Crisp edges, tender middle. Honey butter on standby.
- Everything-Seasoned Dinner Rolls: Same cozy roll, louder flavor.
Bagel energy invited.
Butter Bar (Yes, Really)
Whip softened butter with honey, or with roasted garlic and parsley, or with cranberry-orange zest. Three butters, one plate, instant “wow.” FYI, flavored butter makes leftovers sing.
Tangy, Fresh, and Bright Sides That Cut the Richness
You need acidity and crunch to balance all that cream and butter. These are the palate cleansers that make the heavy hitters shine.
Think sharp, herby, and juicy.
- Zippy Cranberry Relish: Fresh cranberries, orange, and a touch of sugar blitzed in a processor. Raw and vibrant.
- Classic Cranberry Sauce: Let it gel, then add orange zest and a splash of bourbon if Aunt Linda approves.
- Shaved Fennel and Apple Salad: Tart, crunchy, and glorious with a lemony vinaigrette.
- Herb-Loaded Salad: Parsley, dill, mint, cucumber, and shaved Parmesan with a lemon-garlic dressing.
- Pickled Red Onions: Five minutes to make, massive payoff on every plate.
Simple Vinaigrette Formula
3 parts olive oil, 1 part acid (lemon or vinegar), Dijon, salt, pepper, and a pinch of sugar. Shake in a jar.
Toss right before serving for max crunch.
Gravy, Sauces, and Wildcards That Make Plates Sing
Great sides get even better with the right sauces. Also, let’s talk about the lovable rebels that don’t fit anywhere else but still steal hearts.
- Silky Turkey Gravy: Deglaze the pan, whisk in a roux, add stock, and finish with a splash of cream. Strain if you want it bougie.
- Mushroom Gravy: For the vegetarians who also want something rich and savory.
Umami-town.
Sage Brown Butter Drizzle: Pour over squash, potatoes, or honestly anything. - Mac and Cheese (Baked): Sharp cheddar, Gruyère, crunchy breadcrumb top. No powdered neon in sight.
- Jalapeño Corn Pudding: Sweet, creamy, just a little kick. Unexpected hit every time.
- Roasted Garlic Pull-Apart Knots: Technically bread, spiritually a life choice.
Serving Strategy: Hot Food Stays Hot
Warm your platters in a low oven before plating.
Keep sauces in thermoses if you run out of burners. Little tricks, big difference—IMO, this is hosting on “pro” mode.
Build a Balanced, Show-Stealing Menu
You don’t need every side on earth (tempting though). Aim for a lineup with creaminess, crunch, brightness, and bread.
Here’s an easy mix-and-match template that never fails.
- One mashed potato or gratin
- One stuffing or grain-based dish
- Two roasted vegetables (one green, one orange/gold)
- One casserole for comfort votes
- One bread/roll option + two flavored butters
- One bright salad + one cranberry situation
- One wildcard (mac, corn pudding, or rice)
That gives you 8–10 sides—plenty for a crowd without inviting chaos. Double anything that tends to vanish first (hi, mashed potatoes).
FAQ
How many sides do I need for 8 people?
Plan 6–8 sides total, including bread and salad. Do two potato or stuffing options if your group goes hard for carbs.
Make 1.5x the potatoes if leftovers are the dream (they are).
What can I make ahead without sacrificing quality?
Mashed potatoes (slow cooker hold), stuffing (assemble and bake day-of), casseroles (assemble a day ahead), cranberry sauce/relish (up to a week), and vinaigrettes. Roast veggies day-of for best texture.
How do I keep everything hot at the same time?
Stagger oven temps: casseroles at 350°F earlier, then crank to 425°F for veggies while casseroles rest. Use a cooler as a hot box with towels, and keep gravies in insulated containers.
Warm plates if you want to be extra.
Any vegetarian-friendly sides that still feel hearty?
Absolutely: mushroom-leek stuffing, potato gratin, mac and cheese, wild rice with cranberries and pecans, cauliflower Gruyère bake, and roasted squash with tahini. Add mushroom gravy for richness.
What if my stuffing turns out dry?
Drizzle warm stock over it and cover with foil for 10 minutes in the oven. Finish uncovered to re-crisp the top.
Salt check at the end—dry often equals under-seasoned.
How do I add heat without scaring grandma?
Offer spice as a topper: hot honey for Brussels, chili crisp for mac and cheese, jalapeños on the side for corn pudding. Everyone customizes, no tears at the table.
Final Bite
Thanksgiving sides don’t just support the turkey—they upstage it. Mix rich and bright, crunchy and creamy, nostalgic and new.
Build your lineup, pour the gravy, and watch the “I’m so full” declarations collapse when you bring out seconds. That’s the show we came for.
