83 Spectacular Thanksgiving Sides
- Recipe: Grandma Erma's Spirited Cranberry Sauce
- Recipe: Hot-and-Spicy Cranberry-Pear Chutney
- Recipe: Cranberry Salsa
- Cooking Video: Grandma Erma's Spirited Cranberry Sauce
Turkey may be the centerpiece, but cornbread dressing is the heart and soul of a Southern Thanksgiving menu. Whether served alongside turkey, sweet potatoes, and cranberry sauce, or by itself straight out of the fridge the next day, you'll love this dressing recipe.
Cooked carrots add smooth texture and extra flavor to this comfort food favorite. Serve this classic holiday casserole any time of year and expect rave reviews. Top with marshmallows and spicy-sweet pecans.
- Recipe: Sweet Potato-Carrot Casserole
For a lighter option to traditional Thanksgiving sides, try these Balsamic-Roasted Carrots and Parsnips. Light brown sugar and cherries add a bit of sweetness balanced by crushed red pepper and lemon zest.
Frozen whole green beans offer a timesaving shortcut in this speedy recipe. Sautéed in butter with strips of red bell pepper and shallots, they can easily stand in for fresh—even when company is coming.
Deliciously moist and perfectly seasoned, this five-star favorite really has no rivals. It does take a little extra time to prepare cornbread dressing from scratch, but it's definitely worth the effort, and freezes beautifully.
- Recipe: Cornbread Dressing
This homemade baked macaroni and cheese recipe beats the boxed kind any day of the week. For a divine main dish, stir in chopped cooked ham before baking, and then sprinkle top with chopped cooked bacon before serving.
- Recipe: Golden Macaroni and Cheese
The raw jícama in this salad adds flavor and crunch. Sometimes referred to as the Mexican potato, jícama has a sweet, nutty taste and can be eaten raw or cooked.
Each of these quick-to-fix recipes gets a speedy start with seasoned rice mix—just stir in a sprinkling of fresh herbs and diced bell pepper or a handful of dried fruit and toasted nuts. For a festive turnout, fill lightly greased custard cups or ramekins with hot rice, packing the mixture tightly into the cup with the back of a spoon, then invert the cup onto a serving plate.
Oven roasting is an easy, hands-off method of cooking that intensifies the natural sweetness of the vegetables and allows you plenty of time to get the rest of the meal ready.
Serve this cranberry congealed salad at holiday gatherings for a festive and colorful side dish. Got leftovers? Spoon into parfait glasses with a mixture of cream cheese and whipped topping.
- Recipe: Cranberry Congealed Salad
One of our most popular corn side dishes, this corn casserole does not disappoint. The sprinkle of bacon cuts the creamy richness of the dish, making it easy for this casserole to pair with just about anything.
- Recipe: Creamy Fried Confetti Corn
Apple cider simmers with butter and sugar to create a golden glaze for this flavorful side dish. A serrated grapefruit spoon makes quick work of removing the seeds and stringy fibers from winter squash.
- Recipe: Glazed Butternut Squash
Lightly coating rice with butter or oil before adding the broth prevents the grains from sticking together. Less liquid is used during slow cooking because it doesn’t evaporate as quickly as when cooking rice on the stovetop.
- Recipe: Wild Rice Pilaf
Creamy goat cheese, crunchy toasted almonds, juicy red tomatoes, and flavorful vinaigrette puts this recipe a cut above ordinary green beans.
Cheddar and Parmesan combine forces with yellow squash in this creamy casserole. For a tasty and colorful twist, substitute sliced zucchini for half of the yellow squash.
- Recipe: Two-Cheese Squash Casserole
Make a cheesy, creamy potato casserole for your next family gathering or holiday meal. Make it easy with frozen hash browns, cream of mushroom soup, and cornflakes cereal. You can also make it ahead and refrigerate until you are ready to bake.
- Recipe: Au Gratin Potato Casserole
Editor-at-Large James Farmer's grandmother Mimi always added a knob of butter to her onions to boost the flavor as they browned in oil, and then simmered the greens slowly, adding water as needed to keep them submerged. For serving, James says, "I use my large, enameled cast-iron stew pot. It keeps the greens warm and offers a nice presentation."
- Recipe: A Mess of Greens