Ask people about their favorite part of Thanksgiving and a surprising number won’t say the turkey. They’ll say the stuffing, or Grandma’s sweet potatoes, or the cranberry sauce from the can with the ridges still on it. Sides are where family traditions live. Here are 25 favorites, plus a plan for cooking them all with one oven.
The quick answer
Pick one or two dishes from each group: potatoes, stuffing, a green vegetable, something sweet, a salad and bread. Make at least half of them a day or two ahead, and use the stovetop, slow cooker and microwave so the oven isn’t overloaded.
Potatoes
- Make-ahead mashed potatoes. Creamy, reheatable and one less thing on the day. See our make-ahead mashed potatoes recipe.
- Roasted garlic mashed potatoes. Squeeze in a whole head of roasted garlic.
- Crispy smashed potatoes. Boiled, flattened and roasted until golden.
- Scalloped potatoes. Thin slices baked in cream with a little cheese.
- Classic sweet potato casserole. With marshmallows, or a pecan crumble for less sweetness.
- Maple-roasted sweet potatoes with a pinch of chili.
Stuffing and bread
- Classic sage stuffing with celery, onion and plenty of butter. Use dried bread so it soaks up flavor without going mushy.
- Sausage and apple stuffing.
- Cornbread dressing, a Southern favorite.
- Wild rice stuffing, naturally gluten-free.
- Parker House rolls or easy no-knead dinner rolls.
Curious note
Stuffing works better with stale or dried bread because dry bread soaks up liquid like a sponge without falling apart. Fresh bread is already full of moisture, so it turns soggy. Cube the bread a day ahead and leave it out, or dry it in a low oven.
Green vegetables
- Green bean casserole, classic or with homemade mushroom sauce and crispy shallots.
- Roasted Brussels sprouts with bacon and a balsamic drizzle.
- Garlicky sautéed green beans with lemon zest.
- Honey-roasted carrots with thyme.
- Creamed spinach.
- Roasted broccoli with parmesan.
Sauces and sweet sides
- Homemade cranberry sauce. Cranberries, sugar, orange zest and water, simmered for 10 minutes. It thickens as it cools, thanks to the natural pectin in the berries.
- Gravy from the turkey drippings.
- Baked mac and cheese.
- Corn pudding.
Something fresh
- Kale and apple salad with toasted pecans.
- Shaved Brussels sprouts salad with lemon and parmesan.
- Roasted squash and arugula salad with pomegranate seeds.
- A simple green salad with a sharp vinaigrette, to cut through all the richness.
Swap it
- Vegetarian guests? Make stuffing with vegetable stock and serve a mushroom gravy.
- Gluten-free? Wild rice stuffing and roasted vegetables are naturally gluten-free.
- Dairy-free? Use olive oil and plant milk in mashed potatoes.
The one-oven plan
Most home ovens can’t hold a turkey and four casseroles. Here’s how to manage: Keep hot foods hot and cold foods cold. The CDC’s food safety basics explain the danger zone.
| When | What to do | Where | Tip |
|---|---|---|---|
| 2 days ahead | Cranberry sauce, dry bread for stuffing | Stovetop | Cranberry sauce keeps a week |
| 1 day ahead | Mashed potatoes, casseroles assembled, salad dressing | Fridge | Bake casseroles cold, add 10 to 15 min |
| Turkey resting | Bake stuffing and casseroles | Oven | A rested turkey stays hot under foil |
| Last 15 min | Green beans, gravy, salad | Stovetop | Reheat mashed potatoes in a slow cooker |
Our recipe for roast turkey uses the resting time to free up the oven.
How much to make
A good rule is to plan about 1 to 1½ cups of sides per person in total, spread across all dishes. More if you love leftovers. And you should. Our ideas for leftover turkey use plenty of sides too. FoodSafety.gov’s cold storage chart tells you how long leftovers keep in the fridge.
Try it
A quick test to see why salting cooking water matters: boil two small pots of green beans, one with plain water and one salted. Taste them side by side.
- Bring two pots of water to a boil and salt one generously.
- Cook a handful of green beans in each for 4 minutes.
- Taste. The salted beans taste brighter and more seasoned all the way through.
More on that in our guide Why Salt Your Pasta Water. For dessert, our classic pumpkin pie from scratch finishes the meal. Hosting a crowd early in the day? Our holiday appetizers for a crowd keep everyone happy until dinner.
