The turkey gets the dramatic entrance, but the side dishes are usually what people go back for.
Think about it.
Creamy mashed potatoes covered in gravy.
Buttery stuffing with those crispy pieces around the edges.
Sweet potatoes under a crunchy pecan topping.
Green beans that still have a little bite.
And roasted Brussels sprouts with caramelized edges and maple.
That is the plate I want.
For these Thanksgiving side dish recipes, I picked five holiday favorites that give you a good mix of creamy, savory, sweet, fresh, and crispy.
Nothing requires complicated techniques.
Several parts can be made ahead.
And most importantly, we’re going to plan them so you aren’t standing in front of the oven wondering how five dishes are supposed to fit inside at once.
What You’ll Need
Creamy Garlic Mashed Potatoes
- 3 pounds Yukon Gold potatoes
- 4 cloves garlic
- 6 tablespoons unsalted butter
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Classic Herb Stuffing
- 10 cups cubed day-old bread
- 6 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups chicken broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
Pecan Sweet Potato Casserole
- 3 pounds sweet potatoes
- 4 tablespoons unsalted butter, melted
- 1/3 cup pure maple syrup
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter, softened
Garlic Green Beans With Toasted Almonds
- 2 pounds fresh green beans, trimmed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sliced almonds
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Maple Roasted Brussels Sprouts
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Tools You’ll Need
Thankfully, these recipes don’t require a kitchen full of specialty equipment.
You’ll need:
- Large stockpot
- Large saucepan
- Large skillet
- Large baking sheets
- 9×13-inch baking dish
- 2-quart baking dish
- Large mixing bowls
- Medium mixing bowls
- Colander
- Potato masher
- Whisk
- Wooden spoon
- Rubber spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Vegetable peeler
- Serving bowls
- Serving spoons
- Aluminum foil
Start With the Mashed Potatoes Everyone Expects
Creamy Garlic Mashed Potatoes
There are certain Thanksgiving foods you can experiment with freely. Mashed potatoes are not one of them.
People know what they’re hoping to find in that bowl.
Creamy.
Buttery.
Hot.
And ready for gravy.
Peel the potatoes if you prefer completely smooth mashed potatoes, or leave some skin on for a little texture.
Cut them into evenly sized chunks.
Place the potatoes and garlic cloves in a large pot.
Cover with cold water and add a generous pinch of salt.
Bring to a boil.
Reduce to a steady simmer and cook for approximately 15 to 20 minutes, until the potatoes are easily pierced with a fork.
Drain well.
Let them sit in the colander for a minute so excess moisture can escape.
Meanwhile, warm the butter, milk, and heavy cream in a small saucepan.
Return the potatoes and garlic to the pot.
Mash until mostly smooth.
Slowly add the warm butter mixture, folding gently until creamy.
Season with salt and black pepper.
Finish with fresh chives.
One little rule here: don’t attack the potatoes with a blender.
Too much aggressive mixing can make potatoes gluey.
A potato masher and a little patience are all you need.
Pro Tips
Warm your dairy before adding it to potatoes. Cold milk cools everything down and doesn’t incorporate as nicely.
Dry bread makes better stuffing. Fresh, soft bread absorbs liquid differently and can become mushy.
Cut vegetables evenly. Similar-sized pieces cook at similar speeds.
Use your stovetop strategically. Not every Thanksgiving side needs oven space.
Taste before serving. Large holiday dishes often need a final adjustment of salt, pepper, acid, or butter.
The Stuffing With Crispy Edges
Classic Herb Stuffing
Some people want soft stuffing.
Some want crispy stuffing.
This gives you both.
Preheat the oven to 350°F.
Lightly butter a 9×13-inch baking dish.
Place the bread cubes in a large mixing bowl.
Melt the butter in a skillet over medium heat.
Add the onion and celery.
Cook for 6 to 8 minutes, until softened.
Add the garlic, sage, thyme, rosemary, salt, and black pepper.
Cook for another minute.
Pour everything over the bread.
Add the parsley.
In a separate bowl, whisk the chicken broth and eggs together.
Slowly pour the liquid over the bread while tossing gently.
You’re looking for moist bread, not bread soup.
Transfer the stuffing to the baking dish.
Cover with foil.
Bake for 25 minutes.
Remove the foil and bake for another 20 to 25 minutes, until the top is golden and crisp.
Those browned corners?
Guard them carefully.
People notice.
Sweet Potato Casserole Without Turning It Into Dessert
Pecan Sweet Potato Casserole
Sweet potato casserole can go very sweet very quickly.
I like keeping the filling simple and letting maple syrup, cinnamon, and the pecan topping do most of the work.
Preheat the oven to 375°F.
Peel the sweet potatoes.
Cut into chunks.
Place them in a large pot, cover with water, and bring to a boil.
Cook for approximately 15 minutes, or until tender.
Drain thoroughly.
Mash the sweet potatoes.
Add melted butter, maple syrup, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
Mix until smooth.
Transfer to a lightly greased 2-quart baking dish.
Now make the topping.
Combine the chopped pecans, brown sugar, flour, and softened butter.
Use your fingers or a fork to work everything together until crumbly.
Scatter over the sweet potatoes.
Bake for 25 to 30 minutes, until hot throughout and lightly browned on top.
You get creamy sweet potatoes underneath and crunchy pecans on top.
No marshmallow mountain required.
Although if your family considers marshmallows legally necessary at Thanksgiving, I am not getting involved in that argument.
Give the Oven a Break
Garlic Green Beans With Toasted Almonds
Your oven is already doing enough.
Let’s make one side completely on the stovetop.
Bring a large pot of salted water to a boil.
Prepare a large bowl of ice water.
Add the green beans to the boiling water.
Cook for about 3 to 4 minutes, until bright green and crisp-tender.
Immediately transfer them to the ice water.
This stops the cooking.
Once cooled, drain thoroughly.
Heat a large skillet over medium heat.
Add the sliced almonds.
Toast for a few minutes, stirring frequently, until lightly golden.
Remove them from the skillet.
Add the butter and olive oil.
Add the garlic and cook for about 30 seconds.
Do not let it burn.
Add the green beans.
Season with salt and black pepper.
Cook for about 4 to 5 minutes, tossing occasionally, until hot.
Add the lemon juice.
Scatter the toasted almonds over the top.
The lemon might seem like a tiny detail.
It isn’t.
After potatoes, stuffing, gravy, and turkey, that little hit of acidity makes the green beans taste much fresher.
The Brussels Sprouts People Might Actually Ask For Again
Maple Roasted Brussels Sprouts
If your memories of Brussels sprouts involve gray little vegetables boiled into submission, we’re doing things differently.
High heat.
Plenty of space.
Cut sides against the pan.
That’s where the good stuff happens.
Preheat the oven to 425°F.
Trim the Brussels sprouts and cut them in half.
Place them in a large bowl.
Add olive oil, maple syrup, balsamic vinegar, salt, and black pepper.
Toss well.
Spread them across a large baking sheet.
Do not crowd them.
Place as many cut-side down as possible.
Roast for approximately 20 to 25 minutes, tossing once toward the end if needed.
The outer leaves should become dark and crisp in places.
Transfer to a serving bowl.
Add dried cranberries and chopped pecans.
Toss lightly.
You get sweet, tangy, salty, crispy, and chewy in the same dish.
That’s much more interesting than boiled sprouts.
How to Get All Five Sides on the Table Hot
Here is the actual Thanksgiving problem.
Every recipe sounds manageable individually.
Then suddenly four things need the oven at different temperatures.
So don’t cook them all at once.
| Side Dish | Cooking Method | Make Ahead? |
|---|---|---|
| Mashed potatoes | Stovetop | Yes |
| Herb stuffing | Oven | Yes |
| Sweet potato casserole | Oven | Yes |
| Green beans | Stovetop | Partially |
| Brussels sprouts | Oven | Partially |
Start with the dishes that reheat well.
Mashed potatoes and sweet potato casserole are forgiving.
Stuffing can be assembled ahead.
Green beans can be blanched earlier.
Save the Brussels sprouts for later because they’re much better when those roasted edges are still crisp.
Not every dish needs to reach the table at the exact second it finishes cooking.
That realization makes Thanksgiving much easier.
Make-Ahead Thanksgiving Side Dishes
Two Days Before
Cube the bread for stuffing and let it dry.
Trim the green beans.
Chop the pecans.
Wash and trim the Brussels sprouts.
One Day Before
Prepare the mashed potatoes and refrigerate.
Assemble the stuffing, cover, and refrigerate.
Prepare the sweet potato casserole without baking.
Blanch the green beans and refrigerate.
Cut the Brussels sprouts and keep refrigerated.
Thanksgiving Day
Bake the stuffing.
Bake the sweet potato casserole.
Reheat the mashed potatoes gently with a splash of milk.
Finish the green beans in the skillet.
Roast the Brussels sprouts closer to dinner.
Now you have five sides without trying to peel potatoes while the turkey is resting.
Substitutions and Variations
Holiday recipes tend to become family recipes pretty quickly, so change them where you need to.
Yukon Gold potatoes: Russet potatoes work too and produce a fluffier mash.
Whole milk: Half-and-half can make mashed potatoes even richer.
Chicken broth: Vegetable broth works in the stuffing.
Day-old bread: French bread, Italian bread, sourdough, or another sturdy bread can work.
Pecans: Walnuts are an easy replacement.
Maple syrup: Honey can work in the Brussels sprouts, though the flavor changes.
Green beans: Haricots verts work beautifully and usually cook a little faster.
Sliced almonds: Use chopped pecans or walnuts.
Dried cranberries: Dried cherries are another option.
For vegetarian stuffing, use vegetable broth.
For dairy-free mashed potatoes, use suitable dairy-free butter and unsweetened non-dairy milk.
For a nut-free table, simply leave nuts off the sweet potatoes, green beans, and Brussels sprouts and use a suitable alternative topping where desired.
What Goes With What?
You do not need every side dish on the table.
For a smaller Thanksgiving dinner, choose three.
Classic plate: Mashed potatoes + stuffing + green beans
Sweet and savory plate: Mashed potatoes + sweet potato casserole + Brussels sprouts
Lighter combination: Green beans + Brussels sprouts + stuffing
For a larger gathering, make all five.
They each bring something different, which prevents the plate from becoming six variations of soft beige food.
A little green is good for morale.
How Much Should You Make?
If you’re serving several side dishes, people generally take smaller portions of each.
You don’t need a mountain of every recipe.
A useful approach is to think about which sides your family considers essential.
If mashed potatoes disappear every year, make extra.
If Brussels sprouts return to the kitchen mostly untouched every Thanksgiving, perhaps this is not the year to prepare six pounds of them.
Cook for your actual guests, not imaginary guests from a holiday magazine.
That usually works better.
A Few Easy Ways to Save Time
Thanksgiving cooking is less about making recipes faster and more about avoiding unnecessary jobs on the day itself.
Chop vegetables ahead.
Measure spices ahead.
Use the same herbs across several recipes.
Wash serving bowls the day before.
Put serving utensils beside each dish before guests arrive.
And label casseroles in the refrigerator if several are covered with foil.
Otherwise you will eventually open one expecting sweet potatoes and discover stuffing.
Not catastrophic.
Just annoying.
Leftovers and Storage
Thanksgiving leftovers are almost part of the holiday.
Cool leftovers promptly and refrigerate perishable foods within 2 hours.
Mashed potatoes: Refrigerate for 3 to 4 days.
Stuffing: Refrigerate for 3 to 4 days.
Sweet potato casserole: Refrigerate for 3 to 4 days.
Green beans: Refrigerate for 3 to 4 days.
Brussels sprouts: Refrigerate for 3 to 4 days.
Reheat leftovers to 165°F.
Mashed potatoes may need a splash of milk when reheating.
Stuffing reheats nicely covered at first, then uncovered briefly to bring back some crispness.
Brussels sprouts are better reheated in the oven or air fryer than in the microwave if you want those edges back.
Frequently Asked Questions
What are the most popular Thanksgiving side dishes?
Mashed potatoes, stuffing, sweet potatoes, green beans, roasted vegetables, cranberry sauce, rolls, and casseroles are common favorites.
How many side dishes should I make for Thanksgiving?
For a smaller dinner, three or four sides can be plenty. Larger gatherings often have five or more, especially when guests contribute dishes.
What Thanksgiving sides can I make ahead?
Mashed potatoes, stuffing, sweet potato casserole, and parts of the green bean recipe can all be prepared ahead.
What side dishes don’t need the oven?
Mashed potatoes and green beans are both made on the stovetop, which helps when oven space is limited.
Can I prepare stuffing the night before?
Yes. Assemble it, cover tightly, refrigerate promptly, and bake it the following day. If chilled in a glass or ceramic dish, follow the manufacturer’s guidance about moving it safely from refrigerator to hot oven.
How do I keep mashed potatoes creamy?
Avoid overmixing and add warm milk and butter gradually. When reheating, stir in a little extra milk or cream if needed.
Why aren’t my Brussels sprouts crispy?
The pan may be overcrowded. Give them space and roast at high heat with the cut sides against the pan.
Can I make these sides vegetarian?
Yes. Use vegetable broth in the stuffing. The remaining recipes can be adapted easily by checking that all ingredients suit your diet.
How can I keep Thanksgiving sides warm?
Cover dishes loosely and keep them in an appropriate warming environment. Don’t hold food for long periods at unsafe temperatures.
Which side should I cook last?
I’d save the Brussels sprouts for close to serving because their crispy roasted texture is nicest fresh.
Wrapping Up
Thanksgiving dinner gets much easier when the side dishes aren’t all fighting for your attention at 4:45 p.m.
Make the mashed potatoes ahead.
Assemble the stuffing early.
Get the sweet potato casserole waiting in the refrigerator.
Blanch the green beans before the kitchen gets busy.
Then give the Brussels sprouts their moment in the oven near the end.
You’ll have creamy potatoes, crispy stuffing, maple sweet potatoes, garlicky green beans, and roasted Brussels sprouts without trying to cook everything simultaneously.
And when someone goes back for another spoonful of stuffing before they’ve finished their first plate?
I’d consider that a successful Thanksgiving.
If you try these Thanksgiving side dish recipes, leave a comment and tell me which side disappeared first from your holiday table.
AI Image Generator Prompt
Create a comprehensive AI image generator prompt for a 9:16 vertical food blog image showing all of the ingredients and exact tools or utensils needed for these Thanksgiving side dish recipes. Include every ingredient exactly as listed: 3 pounds Yukon Gold potatoes; 4 cloves garlic; 6 tablespoons unsalted butter; 3/4 cup whole milk; 1/2 cup heavy cream; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh chives; 10 cups cubed day-old bread; 6 tablespoons unsalted butter; 1 large yellow onion, diced; 3 celery stalks, diced; 2 cloves garlic, minced; 2 teaspoons dried sage; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 1/2 cups chicken broth; 2 large eggs; 1/4 cup chopped fresh parsley; 3 pounds sweet potatoes; 4 tablespoons unsalted butter, melted; 1/3 cup pure maple syrup; 1/4 cup whole milk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup chopped pecans; 1/3 cup brown sugar; 1/3 cup all-purpose flour; 3 tablespoons unsalted butter, softened; 2 pounds fresh green beans, trimmed; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 3 cloves garlic, minced; 1/2 cup sliced almonds; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 pounds Brussels sprouts; 2 tablespoons olive oil; 2 tablespoons pure maple syrup; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup dried cranberries; 1/2 cup chopped pecans.
Include the exact tools: large stockpot, large saucepan, large skillet, large baking sheets, 9×13-inch baking dish, 2-quart baking dish, large mixing bowls, medium mixing bowls, colander, potato masher, whisk, wooden spoon, rubber spatula, chef’s knife, cutting board, measuring cups and spoons, vegetable peeler, serving bowls, serving spoons, aluminum foil.
Arrange all ingredients and tools neatly across white marble counters with subtle hints of gold, photographed in warm natural window lighting with realistic soft shadows using an iPhone 15 Pro, popular overhead top-down food blogger photography, vertical 9:16 composition. Clearly show Yukon Gold potatoes, garlic, butter, milk, heavy cream, fresh herbs, bread cubes, onion, celery, chicken broth, eggs, sweet potatoes, maple syrup, cinnamon, pecans, brown sugar, green beans, sliced almonds, lemon, Brussels sprouts, balsamic vinegar, dried cranberries and every listed cooking tool in realistic proportions. Add restrained Thanksgiving details around the edges with a few miniature pumpkins, fresh herbs, neutral linen napkins, scattered autumn leaves and subtle gold accents. Warm, cozy, premium but approachable Thanksgiving food-blog aesthetic, clean organized composition, realistic textures, no people, no hands, no text, no labels, no logos, no missing ingredients, no artificial-looking food.
