24 Thanksgiving Side Dishes That Steal the Show

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Let’s be honest: the turkey gets the spotlight, but the sides are what everyone goes back for. Whether you’re hosting for the first time or you’ve been assigned “bring a side” again, this list has you covered, from creamy casseroles and Southern classics to bright, fresh vegetables that balance the plate.

Every recipe below comes from a food blogger we admire, with their photo and a link to the full recipe. Thanksgiving falls on Thursday, November 26 this year, so bookmark the make-ahead picks now and plan your oven schedule early.

How to Build Your Thanksgiving Side Dish Menu

• One or two potato dishes: mashed (No. 2 or 18), scalloped (No. 5), or crispy smashed (No. 9).
• Something sweet: sweet potato casserole (No. 3), candied yams (No. 17), or honey roasted carrots (No. 12).
• A bread or stuffing: cornbread dressing (No. 7), slow cooker stuffing (No. 8), or homemade rolls (No. 19 and 23).
• At least one green or bright dish: green beans (No. 1 or 22), Brussels sprouts (No. 16), cranberry sauce (No. 11), or the wild rice salad (No. 24).
• Oven-free helpers: the slow cooker stuffing (No. 8), creamed corn (No. 6), and stovetop candied yams (No. 17) keep your oven open for the bird.

Thanksgiving Kitchen Essentials

• A deep 9×13 glass baking dish with lid: the workhorse for casseroles, and the lid makes transport easy
• A half sheet pan with cooling grid: for roasting vegetables and crispy potatoes
• A stainless steel potato masher: for lump-free mashed potatoes
• A 7-quart slow cooker: frees up oven space for stuffing or warm sides
• A 10.25-inch cast iron skillet: for cornbread, sautéed sprouts, and creamed corn
• An insulated casserole carrier: keeps a casserole hot on the drive to Grandma’s
• An instant-read thermometer: to check that the turkey and any stuffing reach 165°F

1. Fresh Green Bean Casserole

This is the green bean casserole for anyone who has quietly skipped the canned-soup version for years. Fresh beans stay tender-crisp under a from-scratch mushroom cream sauce, with cheddar and a crunchy topping on top.

Why it works: The homemade sauce tastes richer than the condensed-soup classic but still comes together on the stovetop in minutes.

Make-ahead: Blanch the beans and make the sauce a day early, then assemble and bake on the holiday.

Tools you need: a deep 9×13 glass baking dish with lid and a 10.25-inch cast iron skillet

👉 Get the recipe at Spend With Pennies

2. Loaded Mashed Potato Casserole

Creamy mashed potatoes get sour cream, cream cheese, and a buttery panko crust, then bake into a scoopable casserole. It is the answer when you want mashed potatoes but can’t babysit a pot on the stove at the last minute.

Make-ahead: Built for it: the creator designed this one to be assembled ahead and baked when the turkey comes out.

Best for: Big crowds. The recipe card is written for 12 or more servings.

Tools you need: a stainless steel potato masher, a deep 9×13 glass baking dish with lid, and an insulated casserole carrier

👉 Get the recipe at Carlsbad Cravings

3. Sweet Potato Casserole

Whipped sweet potatoes bake under a brown sugar and pecan crumble instead of marshmallows, so the top turns crisp and nutty. Dried cranberries are an optional add-in if you like a tart pop.

Swap it: Leave out the pecans for a nut-free table, or scatter mini marshmallows over half the dish for the marshmallow crowd.

Time: About an hour start to finish, per the creator’s card.

Tools you need: a stainless steel potato masher, a 5-speed hand mixer, and a deep 9×13 glass baking dish with lid

👉 Get the recipe at Natasha’s Kitchen

4. Mac and Cheese with Bacon and Gruyère

A grown-up holiday mac and cheese with crispy bacon, shallots, fresh thyme, and a sauce built on sharp white cheddar and nutty Gruyère. It is rich enough to stand next to the turkey without disappearing.

Why it works: Two cheeses give you both the tang and the stretch, while the bacon and thyme make it taste like a holiday dish rather than a weeknight one.

Serve with: Something sharp and green, like the cranberry sauce or roasted Brussels sprouts further down this list.

Tools you need: an enameled cast iron Dutch oven and a deep 9×13 glass baking dish with lid

👉 Get the recipe at Baker by Nature

5. Cheesy Scalloped Potatoes

Thin Yukon Gold slices bake slowly in a garlicky cream sauce with sharp cheddar and bacon. Give it a short rest after baking; the sauce thickens as it cools so every slice holds together.

Time: Plan on roughly two and a half hours including baking and resting, per the creator’s card.

Why it works: Yukon Golds keep their shape and turn buttery, so the layers stay distinct instead of collapsing into mash.

Tools you need: an 8-inch chef’s knife and a deep 9×13 glass baking dish with lid

👉 Get the recipe at Jo Cooks

6. Creamed Corn

Butter, cream, a little onion, and a pinch of sugar turn plain sweet corn into a silky side that’s done in under 20 minutes. It’s one of the fastest dishes on this list and a great job to hand off to a helper.

Best for: Last-minute cooking. It’s a stovetop side, so it doesn’t fight the turkey for oven space.

Swap it: Frozen corn works well when fresh ears are out of season; thaw it first so the sauce doesn’t water down.

Tools you need: a 10.25-inch cast iron skillet and a silicone spatula

👉 Get the recipe at Dinner, then Dessert

7. Soul Food Cornbread Dressing

A moist, sage-and-thyme cornbread dressing in the Southern tradition, made with crumbled cornbread, the holy trinity of onion and celery, broth, and a creamy binder. Many families serve this one in place of bread stuffing.

Make-ahead: Bake the cornbread one or two days early so it has time to dry out a little before you mix the dressing.

Serve with: Plenty of gravy and the candied yams at No. 17.

Tools you need: a 10.25-inch cast iron skillet, a deep 9×13 glass baking dish with lid, and glass mixing bowls

👉 Get the recipe at I Heart Recipes

8. Crock Pot Stuffing

Rustic bread, apples, dried cranberries, pecans, and fresh herbs cook low and slow in the slow cooker. This frees your oven for everything else on the big day.

Why it works: The slow cooker keeps the stuffing warm and moist right up to serving time, which helps when dinner runs late.

Best for: Small kitchens with one oven. The creator’s batch makes about 14 cups.

Tools you need: a 7-quart slow cooker and an 8-inch chef’s knife

👉 Get the recipe at Well Plated

9. Crispy Smashed Potatoes

Small gold potatoes are boiled, flattened, and roasted until the edges turn into crackly, golden lace. They are a fun, crunchy break from mashed potatoes, especially if your crowd loves the crispy bits.

Why it works: Smashing exposes more surface area, so you get far more crispy edges than with regular roasted potatoes.

Serve with: The creator pairs them with a garlic feta dipping sauce, which makes them double as an appetizer.

Tools you need: a half sheet pan with cooling grid and a stainless steel potato masher

👉 Get the recipe at Ambitious Kitchen

10. Southern Cornbread

A from-scratch, no-sugar Southern cornbread made with buttermilk and baked in a hot skillet for crisp, buttery edges. Serve it warm with butter, or bake it a day early as the base for cornbread dressing.

Why it works: Preheating the fat in the skillet is what gives you that crackly crust all the way around.

Best for: Traditionalists who like their cornbread savory rather than cake-like.

Tools you need: a 10.25-inch cast iron skillet and a balloon whisk

👉 Get the recipe at Divas Can Cook

11. Homemade Cranberry Sauce

Fresh cranberries simmer with orange juice, orange zest, and two kinds of sugar until they burst into a glossy, tangy sauce. It takes about 20 minutes and tastes miles brighter than the can.

Make-ahead: Cranberry sauce is one of the best dishes to make days ahead; it thickens and sets up in the fridge.

Swap it: Add a cinnamon stick or a splash of orange liqueur while it simmers for a spiced version.

Tools you need: a Microplane zester and airtight storage containers

👉 Get the recipe at Cooking Classy

12. Honey Roasted Carrots with Garlic Butter

Whole carrots roast in honey garlic butter until tender and lightly caramelized, then get a shower of fresh parsley. They add color to the table and only need about 25 minutes.

Time: About 25 minutes, per the creator’s card, so they can go in while the turkey rests.

Best for: Picky eaters. Sweet, buttery carrots tend to win over kids.

Tools you need: a half sheet pan with cooling grid and an oval serving platter

👉 Get the recipe at Cafe Delites

13. Roasted Butternut Squash

This is a simple, back-pocket method for golden, caramelized butternut squash cubes, using olive oil, salt, and pepper. Serve it as is, or fold it into salads and grain bowls during leftover week.

Why it works: High heat and space on the pan let the squash brown instead of steam.

Swap it: Toss with maple syrup and a pinch of cinnamon before roasting for a sweeter side.

Tools you need: an 8-inch chef’s knife and a half sheet pan with cooling grid

👉 Get the recipe at Love and Lemons

14. Classic Deviled Eggs

Creamy deviled eggs with mayonnaise, Dijon, a splash of apple cider vinegar, and paprika on top. They’re a make-ahead appetizer that keeps guests happy while the turkey finishes.

Make-ahead: Boil and peel the eggs a day ahead and keep the filling in a separate container; pipe just before serving.

Best for: Pre-dinner snacking. Plan on two halves per person.

Tools you need: disposable piping bags and airtight storage containers

👉 Get the recipe at Downshiftology

15. Cheesy Potato Casserole

Often called funeral potatoes, this comforting casserole combines frozen hash browns, sour cream, cheddar, and a buttery cornflake crunch. It is famously easy and feeds a crowd.

Why it works: Frozen hash browns skip all the peeling and shredding, so it is mostly stirring and baking.

Best for: Potlucks and Friendsgiving. The creator’s version serves 16.

Tools you need: a deep 9×13 glass baking dish with lid and an insulated casserole carrier

👉 Get the recipe at Lil’ Luna

16. Sautéed Brussels Sprouts

Halved Brussels sprouts are browned in a hot skillet and finished with garlic and a splash of balsamic, with no oven required. It is a quick, savory green side that balances all the rich casseroles on the table.

Why it works: Cut-side-down searing gives you caramelized, nutty sprouts in minutes instead of a long roast.

Serve with: Mac and cheese or scalloped potatoes, since you want something crisp and savory next to the creamy dishes.

Tools you need: a 10.25-inch cast iron skillet and an 8-inch chef’s knife

👉 Get the recipe at Inspired Taste

17. Southern Candied Yams

Sweet potatoes simmer on the stovetop in a buttery brown sugar syrup warmed with cinnamon, nutmeg, and a little cardamom. They come out tender and extra saucy, the way many Southern families serve them.

Best for: Oven-crowded holidays, since this version is made on the stovetop.

Time: About an hour, per the creator’s card.

Tools you need: an enameled cast iron Dutch oven and an 8-inch chef’s knife

👉 Get the recipe at Butter Be Ready

18. Mashed Sweet Potatoes

Roasted sweet potatoes are mashed with butter, maple syrup, and a little milk, then finished with fresh thyme. It is simple and dependable, and works for a weeknight as well as the holiday.

Why it works: Roasting instead of boiling concentrates the sweetness and keeps the mash from turning watery.

Swap it: Swap the maple for a little brown sugar, or add a pinch of chipotle for a smoky-sweet twist.

Tools you need: a stainless steel potato masher and a half sheet pan with cooling grid

👉 Get the recipe at Once Upon a Chef

19. Brioche Dinner Rolls

Rich, fluffy rolls enriched with eggs and butter, brushed with egg wash for a shiny golden top. They are ideal for mopping up gravy and for next-day leftover turkey sliders.

Time: About an hour, per the creator’s card, including rising time.

Make-ahead: Bake them a day early and rewarm wrapped in foil just before dinner.

Tools you need: a tilt-head stand mixer and a silicone pastry brush

👉 Get the recipe at Momsdish

20. Corn Pudding

Part cornbread and part creamed corn, this Southern corn casserole is made with a boxed cornbread mix, two kinds of canned corn, and sour cream. It is the easiest side on the list and very forgiving.

Best for: Beginners and anyone assigned a dish to bring. It’s mostly stirring.

Serve with: Turkey and gravy, or ham if you’re doing a second holiday dinner.

Tools you need: a deep 9×13 glass baking dish with lid and a balloon whisk

👉 Get the recipe at Something Swanky

21. Roasted Spicy Cauliflower

Cauliflower florets roast with olive oil and red pepper flakes until browned and tender. It’s a short ingredient list, a little heat, and a lighter, low-carb option for guests watching what they eat.

Why it works: The hot oven caramelizes the edges so the cauliflower tastes nutty rather than bland.

Swap it: Dial back the pepper flakes for kids, or finish with lemon and parmesan.

Tools you need: a half sheet pan with cooling grid and an 8-inch chef’s knife

👉 Get the recipe at Kalyn’s Kitchen

22. Green Beans with Buttery Almonds

Thin French green beans are tossed with butter-toasted almonds, garlic, and lemon. It is a fast, fresh green side that takes about 20 minutes and adds crunch to the plate.

Time: About 20 minutes, per the creator’s card.

Best for: Anyone who wants a green bean side that isn’t a casserole.

Tools you need: a 10.25-inch cast iron skillet and a Microplane zester

👉 Get the recipe at The Endless Meal

23. Homemade Hawaiian Rolls

Soft, pull-apart sweet rolls get their gentle sweetness from pineapple juice, honey, and brown sugar. The creator’s batch makes 18 rolls, so there are plenty for the table and for leftovers.

Why it works: Pineapple juice adds both sweetness and tenderness, giving you that pillowy, store-bought texture at home.

Make-ahead: Bake them in the morning and rewarm just before dinner.

Tools you need: a tilt-head stand mixer and a deep 9×13 glass baking dish with lid

👉 Get the recipe at Jessica Gavin

24. Wild Rice Salad with Butternut Squash and Cranberries

Nutty wild rice, roasted butternut squash, crisp apple, toasted walnuts, and dried cranberries are tossed in an orange vinaigrette. It is a bright, make-ahead side that also works as a vegetarian main.

Make-ahead: Cook the rice and roast the squash a day ahead; toss with dressing and nuts before serving.

Best for: Vegetarian guests and anyone who wants something fresh next to all the heavy dishes.

Tools you need: a half sheet pan with cooling grid, a Microplane zester, and glass mixing bowls

👉 Get the recipe at Kristine’s Kitchen

Tips for a Stress-Free Side Dish Lineup

• Map your oven. Write down every dish, its temperature, and its time, then move what you can to the stovetop or slow cooker.
• Prep two days out. Cranberry sauce, cornbread for dressing, chopped vegetables, and casserole sauces can all be made ahead.
• Food safety: stuffing cooked inside or alongside poultry should reach 165°F, and leftovers should be refrigerated within 2 hours (USDA guidance). Store them in airtight containers and enjoy within 3 to 4 days.

Pick a potato, something sweet, a bread, and a green, and you’ve got a Thanksgiving table that feels complete. Be sure to click through to each creator’s full recipe for exact amounts and steps.

You might also like: herb-roasted turkey breast, homemade cranberry sauce, easy pumpkin pie, Thanksgiving desserts, leftover turkey recipes, and candied pecans.