The first year I hosted Thanksgiving, the turkey came out beautifully, and nobody talked about it. What they talked about, and went back for, were the sides: the buttery stuffing, a big bowl of mashed potatoes, and a pan of roasted Brussels sprouts my aunt still asks about. That’s when I learned that Thanksgiving side dishes are where the real magic happens.
So this year, I rounded up 20 of my favorite sides from bloggers I trust, grouped by type so you can build a balanced menu in minutes. You’ll find a little bit of everything, plus a practical tip with each one to help you plan your oven time and prep ahead.
Planning the rest of the menu? Start with our Thanksgiving appetizers, add a few hearty Thanksgiving casseroles, and save room for these Thanksgiving dessert ideas.
Creamy, Crispy Potato Sides
Make-Ahead Mashed Potatoes
Photo & recipe: Once Upon a Chef
Make-ahead mashed potatoes are my secret to a calm Thanksgiving morning. Cream cheese and sour cream keep them rich and fluffy, even after a night in the fridge. On the big day, they just bake until warm with golden peaks on top.
Tip: Make them up to two days ahead and reheat at 350°F while the turkey rests.
Crispy Smashed Potatoes
Photo & recipe: Ambitious Kitchen
If your family fights over the crispy edges, these smashed potatoes are for you. Baby potatoes are boiled, pressed flat, then roasted until they’re shatteringly crisp outside and creamy inside. A sprinkle of herbs and garlic makes them irresistible.
Tip: Boil and smash them the morning of, then roast in a 425°F oven right before dinner.
Potatoes au Gratin
Photo & recipe: RecipeTin Eats
Thin layers of potato baked in garlicky cream and cheese make this gratin feel extra special. The top turns bubbly and golden, while the inside stays silky and tender. It’s the kind of dish people remember long after the plates are cleared.
Tip: Slice the potatoes with a mandoline for even layers that cook at the same rate.
Stuffing, Dressing & Breads
Homemade Buttery Herb Stuffing
Photo & recipe: Cafe Delites
Nothing smells more like Thanksgiving than butter, sage, and thyme warming in the oven. This herb stuffing has crisp, toasty edges and a soft, savory middle. It’s simple, classic, and exactly what you want next to a slice of turkey.
Tip: Dry your bread cubes a day or two ahead so they soak up the broth without getting mushy.
Classic Sausage Stuffing
Photo & recipe: A Farmgirl's Dabbles
For a heartier take, this sausage stuffing brings browned sausage, celery, and onion into every bite. It’s rich and filling, with a golden top that crackles when you dig in. Meat lovers at your table will be very happy.
Tip: Assemble it the night before, refrigerate, and add 10 to 15 minutes to the bake time.
Spoon Bread
Photo & recipe: A Farmgirl's Dabbles
Spoon bread is a Southern treasure that’s somewhere between cornbread and soufflé. It puffs up in the oven and stays soft and custardy, perfect for scooping. A pat of butter on top melts into the warm center beautifully.
Tip: Serve it straight from the oven, since it settles a bit as it cools.
Homemade Dinner Rolls
Photo & recipe: Once Upon a Chef
Soft, pillowy dinner rolls make any holiday table feel complete. A buttery brush on top gives them a glossy, golden finish. They’re perfect for mopping up gravy or building next-day turkey sandwiches.
Tip: Bake them a day early and rewarm, wrapped in foil, for 10 minutes before serving.
Easy Buttermilk Cornbread
Photo & recipe: Cafe Delites
This buttermilk cornbread is moist, tender, and just sweet enough. It bakes up with a golden crust and a fluffy crumb that pairs perfectly with gravy. Leftovers are wonderful toasted with a drizzle of honey.
Tip: Bake it while the turkey roasts, since it only needs about 25 minutes.
Roasted & Glazed Vegetable Sides
Glazed Carrots
Photo & recipe: Cooking Classy
Glazed carrots add a bright pop of color and a gentle sweetness to the plate. A buttery brown sugar glaze coats each piece in a glossy shine. Even little ones who usually skip their veggies tend to ask for more.
Tip: Cook them on the stovetop to free up oven space.
Roasted Brussels Sprouts
Photo & recipe: Jessica Gavin
Roasting turns Brussels sprouts into crispy, caramelized bites with tender centers. A little olive oil, salt, and pepper is all they need to shine. They’re the side that converts sprout skeptics every single year.
Tip: Place them cut-side down on the pan for the deepest golden color.
Roasted Butternut Squash
Photo & recipe: Love and Lemons
Roasted butternut squash brings the cozy flavors of fall right to your table. The cubes caramelize at the edges and turn soft and sweet inside. Fresh herbs on top keep it bright and simple.
Tip: Buy pre-cubed squash to save 15 minutes of peeling and chopping.
Pan-Roasted Asparagus
Photo & recipe: Jessica Gavin
Pan-roasted asparagus is a fresh, quick side that balances all the richer dishes. It cooks in minutes and comes out bright green with a light char. A squeeze of lemon right before serving makes it sing.
Tip: Cook it last on the stovetop while the turkey is being carved.
Holiday Casseroles Everyone Loves
Healthy Green Bean Casserole
Photo & recipe: Downshiftology
This lighter green bean casserole keeps all the cozy, creamy flavor of the classic. A from-scratch mushroom sauce coats crisp-tender beans, and crispy shallots crown the top. It’s comforting without feeling heavy.
Tip: Blanch the beans and make the sauce a day ahead, then bake on Thanksgiving.
Healthy Sweet Potato Casserole
Photo & recipe: Downshiftology
A healthier sweet potato casserole that still feels like a treat. Creamy mashed sweet potatoes sit under a crunchy pecan topping with a hint of maple. It’s naturally sweet and perfect for anyone who skips the marshmallows.
Tip: Roast the sweet potatoes instead of boiling them for a deeper, richer flavor.
Corn Casserole
Photo & recipe: Cooking Classy
Corn casserole is the easiest crowd-pleaser on this list. It’s sweet, buttery, and somewhere between cornbread and a soft pudding. You stir it together in one bowl and let the oven do the rest.
Tip: Bake it alongside other dishes at 350°F, since it’s forgiving on temperature.
Cheesy Hashbrown Casserole
Photo & recipe: Inspired Taste
Cheesy hashbrown casserole is pure comfort food in a baking dish. Shredded potatoes, a creamy sauce, and plenty of cheese bake into a golden, bubbly dream. It also makes a great addition to the morning-after brunch.
Tip: Thaw frozen hashbrowns overnight in the fridge so the casserole bakes evenly.
Cheddar Broccoli Cauliflower Gratin
Photo & recipe: Ambitious Kitchen
This cheddar broccoli and cauliflower gratin sneaks extra veggies onto the table in the tastiest way. A silky cheese sauce blankets tender florets under a crisp, golden top. Kids and grown-ups alike go back for seconds.
Tip: Slightly undercook the florets so they stay tender, not mushy, after baking.
Fresh Salads & Sauces
Kale Salad
Photo & recipe: Dinner, then Dessert
A crisp kale salad is the fresh, crunchy contrast every holiday table needs. Massaging the leaves makes them tender, and a bright dressing ties everything together. It’s a welcome bite between all the rich, creamy dishes.
Tip: Unlike most salads, this one can be dressed an hour ahead and still taste great.
Maple Sweet Potato Salad with Whipped Tahini
Photo & recipe: RecipeTin Eats
This maple sweet potato salad is a showstopper on a platter. Roasted sweet potatoes with sticky maple sit on a cloud of whipped tahini. It looks impressive, yet it’s surprisingly simple to put together.
Tip: Serve it at room temperature, which makes it perfect for a busy oven schedule.
Our Favorite Cranberry Sauce
Photo & recipe: Inspired Taste
Homemade cranberry sauce is tart, glossy, and worlds better than the can. Fresh cranberries simmer with sugar and a hint of orange until they burst. It’s the bright, jewel-toned finish your turkey deserves.
Tip: Make it up to a week ahead, since it thickens and tastes even better as it sits.
Thanksgiving Side Dishes Planning Tips
- Aim for balance: pick one or two potato dishes, one stuffing or bread, two vegetables, one casserole, and one fresh salad or sauce.
- Plan by oven temperature: group dishes that bake at the same temperature, and lean on stovetop and room-temperature sides to free up space.
- Prep ahead: cranberry sauce, mashed potatoes, and assembled casseroles can all be made one to two days early.
- Count portions: plan about ¾ cup of each side per guest, with a little extra for leftovers.
- Use the resting time: the turkey needs 30 to 40 minutes to rest, which is the perfect window to reheat and finish your sides.
Thanksgiving Side Dish FAQ
How many side dishes should I make for Thanksgiving?
For 6 to 10 guests, four to six sides is plenty. Choose a mix of a potato dish, a stuffing or bread, a couple of vegetables, and something fresh like a salad or cranberry sauce.
Which Thanksgiving sides can I make ahead?
Cranberry sauce keeps for up to a week in the fridge. Mashed potatoes, stuffing, and most casseroles can be assembled one to two days ahead and baked on the day.
How do I keep side dishes warm until dinner?
Hold baked dishes covered with foil in a 200°F oven, keep mashed potatoes warm in a slow cooker on low, and serve salads and room-temperature sides last.
Recipe credits: a big thank-you to the talented bloggers behind these recipes and photos: Once Upon a Chef, Ambitious Kitchen, RecipeTin Eats, Cafe Delites, A Farmgirl's Dabbles, A Farmgirl's Dabbles, Once Upon a Chef, Cafe Delites, Cooking Classy, Jessica Gavin, Love and Lemons, Jessica Gavin, Downshiftology, Downshiftology, Cooking Classy, Inspired Taste, Ambitious Kitchen, Dinner, then Dessert, RecipeTin Eats, Inspired Taste.
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