Let’s get this out of the way up front: turkey gets way too much hype. Yes, I know – technically (at least) it’s the star attraction for Thanksgiving. It’s dry half the time at best. And honestly, we’re all here for the sides. No one’s dreaming about the turkey three days ahead of time, they’re dreaming about the crunchy bits of stuffing and that bubbling sweet potato grossness Aunt Karen brings every year. So if you’re hosting, or even if you’re just bringing a dish this year and you don’t want to be the person who brings the half-hearted store-bought pie, I’m providing a list of 14 sides that will actually get eaten. Some traditional, some wacky, but all good.
Green Bean Casserole
It’s not new. It’s not exciting. But, it has to be on the table or people start whispering. This version? Crispy top, creamy underneath. Same ole’ same ole’, but done right. Also, people will judge based on the crunchiness of the topping. Don’t skimp here.
Brussels Sprouts Gratin with Bacon, Shallots, and Gruyère
Okay, if you have anyone at your table who on principle says they “don’t like Brussels Sprouts,” this is how you shut them up. Forget about the Brussels sprouts – it’s really about the cheese, the bacon, and whatever buttery thing it all melted into. This is NOT a vegetable. This is an ambush. A good one.
Crispy New Potatoes with Garlic, Herbs and Lemon
Mashed potatoes are a given, and as much in your tradition as you can still do mashed potatoes, that’s perfectly fine. But these? They’re blistered and crispy on the outside, with the flavorful punch of garlic, and lemon, and whatever herb you could remember to buy. They taste like you tried. In a good way.
Whiskey-Glazed Carrots
Yes, we are now putting whiskey in the vegetables. Don’t worry – it cooks off, allegedly. It just leaves this warm, not too sweet thing that has people asking “what is in this?” while going in for thirds. You could truly just make these and eat them for dinner with nothing else.
Oven-Baked Mac n’ Cheese That Is Actually Creamy
No weird dry crunchy top – this mac n’ cheese is creamy. Velvety, even, but not sticky gloop. The kind where cheese stretches as you scoop. Possibly the one dish everyone is going to be fighting over, especially if there are kids around. Or, honestly, adults acting like kids in the vicinity of cheese.
Sausage + Sage Stuffing (or Dressing, depending on where you are)
This isn’t reinventing the wheel, but it doesn’t have to. Good bread, real herbs, and sausage that is not that pale pre-cooked stuff. It’s moist in the center, golden brown on the top. This is going to be the dish that people sneak seconds of before the turkey is even carved.
Spiced Sweet Potato Casserole
Forget the marshmallows, this version has orange zest and fall spices so it doesn’t just taste like syrupy, sugar mush. It really tastes like fall. It’s kind of bright and warm, if that makes sense. Plus, it makes the house smell exactly the way you want it to smell when it’s baking, which is a win of its own.
Maple Orange Cranberry Sauce
If you’re still buying the stuff in a can, and you still see those can lines when you take the lid off? You should stop doing that. This one uses maple syrup. Fresh squeezed orange juice. It’s tangy and a bit floral but not syrupy. You’ll want to spread it on everything and probably dunk a roll in it when no one is looking.
Parker House Rolls
Soft. Puffy. Buttered. Sea salt, if you’re feeling fancy. No one has ever complained about having too many rolls. And these rolls will make a cold turkey sandwich the next day ten times better.
Arugula, Pear, and Goat Cheese Salad with Pomegranate Vinaigrette
Yes, salad. You need something light on the table so everyone can lie to themselves about balance. This one works because it’s actually tasty—not just filler. Peppery arugula, sweet pear, creamy cheese. It’s all about texture, which is nice when everything else is mushy and brown.
Butternut Squash with Walnuts and Vanilla
This one is kind of a sleeper hit. I know vanilla sounds strange. But somehow it works. It creates this mellow, rich situation in the squash, and the walnuts add crunchiness to it. Not that traditional, but memorable.
Caramelized Onion, Mushroom & Gruyère Tartlets
These little guys are the first to go. You think you made enough. You did not. They are supposed to be a side dish or hors d’oeuvre or whatever, but somehow people just grab them. Flaky, savory, and full of all the right salty notes. Honestly? Just make more than you think you will need.
Roasted Root Vegetables
If you’re short on time and/or stove space, roast carrots, parsnips, turnips, or whatever got forgotten in the back of your fridge. Just chop them up, splash them in olive oil, salt, toss in the oven. They will brown, they get sweet, and they fill that “we need something healthy” role without tasting like obligation food.
Cheddar, Bacon, and Scallion Cornbread
Not sweet. Not dry, crumbly cornbread (which isn’t cornbread!). This is savory, cheesy, a little smoky from the bacon, and has actual flavor. It’s dense in the best sort of way, and if you serve it warm, everyone will think you’re brilliant.
And that’s the list. Or at least, the one I sat down to create. You don’t have to make all of them–though if you did, wow, please invite me to dinner–but pick a few. Add them to your family standards. Make the table a bit more interesting this year. Because honestly? No one cares if the turkey is a bit dry, but they will remember those whiskey carrots!
