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121 Thanksgiving Side Dishes That’ll Outshine the Turkey

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While turkey is arguably the center of attention at dinner, the Thanksgiving side dishes are just as important. When your guests take a bite of these creamy mashed potatoes or melt-in-your-mouth dinner rolls , they’ll forget all about who burned the bird and who forgot that your second cousin's girlfriend is vegan—again. Sidesgiving (as it will henceforth be referred) is all about drool-worthy riffs on the classics. Like this lush kimchi and squash mac and cheese , the flaky parathas layered with brown butter and sage, or the spicy cauliflower studded with cashews and laced with fresh herbs. And for the traditionalists among us: Don't fret. We've got oodles of sweet potatoes , green beans , and Brussels sprouts too. Here you'll find over 100 of our best Thanksgiving side dishes. Read on—and don't forget the party punch !

  • Photo by Laura Murray, Food Styling by Pearl Jones
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    Aloo Tikki With Hari Chutney

    Crispy, bronzed potato patties and a fiery green sauce to dip them in.

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  • Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
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    Sweet Potatoes With Charred Lemons and Crunchies

    With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness.

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  • Photo and Food Styling by Carla Lalli Music
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    Extremely Cheesy Potato Gratin

    Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

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  • Photo by Alex Lau, food styling by Andy Baraghani
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    Muhammara

    This vibrant Middle Eastern dip made from walnuts and red bell peppers pairs perfectly well with fresh pita bread.

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  • Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime
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    Sweet Potatoes With Maple Tahini

    Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

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  • Photograph by Alex Lau, food styling by Sue Li, prop styling by Sophie Strangio
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    Flaky Cranberry Hand Pies

    Tart and sweet individual cranberry pies from Amanda Mack of Crust by Mack in Baltimore.

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  • Photo and Food Styling by Emma Fishman
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    One-Pot Kimchi and Squash Mac and Cheese

    This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese.

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  • Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    Glazed Leeks With Pine Nut Salsa Verde

    When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

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  • Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio
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    Smashed Green Beans With Lemony Sumac Dressing

    These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

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  • Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio
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    Tahdig With Cranberries and Herbs

    This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

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  • Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio
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    Winter Squash Bharta

    Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

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  • Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
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    Pull-Apart Sour Cream and Chive Rolls

    These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

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  • Photo by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio
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    Jerk Turkey Shepherd’s Pie

    “Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

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  • Photograph by Alex Lau, food styling by Sue Li, prop styling by Sophie Strangio
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    Hibiscus Cranberry Sauce

    Hibiscus is used in drinks throughout the African diaspora but most notably in Jamaica. Inspired by sorrel—a festive Caribbean punch—this sauce is sweet, tangy, earthy, and the perfect complement to the peppery profile of Jamaican jerk. Rum, allspice, and fresh ginger add a level of warmth and richness of flavor that is the signature of Caribbean cuisine. Serve with Jerk Turkey Sheperd’s Pie.

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  • Photo by Alex Lau, food styling by Sue Li, prop styling by Sophie Strangio
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    Tater Tot Egg Bake With Bitter Greens Salad

    Hetty McKinnon’s showstopping tater tot casserole is directly inspired by, and strikingly reminiscent of, tortilla española.

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  • Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
    27/121

    Crispy Potatoes With Bay and Scallions

    This recipe is based on a traditional dish of the Ohlone tribe indigenous to California’s East Bay.

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  • Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    36/121

    Broccolini With Sesame Sauce and Lemon

    Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.

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  • Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    37/121

    Cheesy Cabbage Gratin

    Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

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  • Photo by Laura Murray
    38/121

    Cornbread Stuffing Fried Rice

    Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    39/121

    Mashed Potatoes With Crispety Cruncheties

    Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.

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  • Photo by Chelsie Craig, food styling by Kat Boytsova
    40/121

    Marinated Lentils with Lemony Broccolini and Feta

    Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

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  • Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    41/121

    Coconut Creamed Greens

    These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

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  • Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    42/121

    Charred Sweet Potatoes With Hot Honey Butter and Lime

    When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
    43/121

    Brussels Sprouts With Pistachios and Lime

    These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
    44/121

    Fancy Cranberry Sauce

    We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
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    Squash and Radicchio Salad With Pecans

    This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    46/121

    Classic Herb and Fennel Stuffing

    This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    47/121

    Shingled Sweet Potatoes with Harissa

    The classic Thanksgiving side gets a makeover with the addition of harissa—and a really sexy

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  • Michael Graydon + Nikole Herriott
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    Leeks in Vinaigrette with Walnuts and Tarragon

    Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    49/121

    Shaved Carrots with Charred Dates

    Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    50/121

    Make-Ahead Mashed Potatoes

    These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    51/121

    Cranberry Sauce with Orange and Cinnamon

    Neither too sour nor too sweet, this classic sauce benefits from a winning combo of bright citrus and warming cinnamon.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    52/121

    Glazed Shallots with Chile and Thyme

    These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    53/121

    Parsnip Confit with Pickled Currants

    Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    54/121

    Broccoli Caesar

    You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    55/121

    Wild Rice Dressing

    This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

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  • Alex Lau
    56/121

    The All-American Stuffing

    For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

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  • Bobbi Lin
    57/121

    Duchess Baked Potatoes

    If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    58/121

    Buttermilk Cornbread

    This cornbread recipe gets everything you want out of the simple sidekick: It's easy to cut, not too sweet, and holds together.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    59/121

    Cornbread Stuffing with Sausage and Collard Greens

    Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.

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  • Laura Murray
    68/121

    Glazed Shallots

    These glazed shallots are Thanksgiving's sleeper hit.



Source : food
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