19 Side Dish Ideas for Thanksgiving Dinner

Tired of the run-of-the-mill Thanksgiving side dishes & want to explore some more exotic options this year? If so, you’re in luck as we dove deep into the old cook books collecting dust on the shelves & found plenty of mouthwatering dishes for you to choose from. We included a video of the dish (or very similar one) being made. Bon appetit!

19 Must-try Thanksgiving Side Dish Recipes

Without further ado, here are a bunch of recipes, any of which is certain to be the topic of discussion during this year’s family dinner.

#1 Roasted Fennel with Parmesan

Slices of fennel are roasted until tender and caramelized, then dusted with grated Parmesan cheese, creating a warm, nutty flavor that pairs perfectly with its natural licorice hint.

Ingredients:

• 4 fennel bulbs, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss fennel wedges with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes.
4. Sprinkle with Parmesan and roast for another 10-15 minutes until golden.

#2 Sweet Potato & Cauliflower Gratin

A creamy blend of sweet potatoes and cauliflower is topped with a crunchy breadcrumb and cheese crust, baked to a golden perfection for a comforting side dish with a nutritious twist.

Ingredients:

• 2 cups sweet potatoes, sliced
• 2 cups cauliflower florets
• 1 cup heavy cream
• 1 garlic clove, minced
• 1 cup shredded cheese blend
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Layer sweet potatoes and cauliflower in a baking dish.
3. Mix cream with garlic, salt, and pepper, and pour over vegetables.
4. Top with cheese and bake for 25-30 minutes until bubbly and golden.

#3 Spiced Cranberry Sauce

This isn’t your ordinary cranberry sauce; it’s infused with a blend of warm spices like cinnamon and nutmeg, offering a complex flavor profile that elevates the traditional Thanksgiving condiment.

Ingredients:

• 12 oz cranberries
• 1 cup sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions:

1. Combine all ingredients in a saucepan.
2. Bring to a boil, then simmer until cranberries burst and sauce thickens.
3. Let cool before serving.

#4 Caramelized Onion & Mushroom Stuffing

A savory stuffing enriched with the deep flavors of caramelized onions and earthy mushrooms, baked until crispy on top and moist inside, offering a delightful textural contrast.

Ingredients:

• 1 loaf day-old bread, cubed
• 2 cups onions, diced
• 1 cup mushrooms, sliced
• 4 tablespoons butter
• 2 cups chicken broth
• 1 teaspoon each of thyme and sage

Instructions:

1. Sauté onions and mushrooms in butter until caramelized.
2. Toss with bread cubes, herbs, and broth.
3. Bake in a covered dish at 350°F (175°C) for 30 minutes, then uncovered for 10 minutes.

#5 Maple Glazed Carrots with Pecans

Carrots are glazed in a sweet and sticky maple syrup and then tossed with crunchy pecans, resulting in a dish that’s a perfect balance of textures and autumnal flavors.

Ingredients:

• 2 cups carrots, sliced
• 2 tablespoons maple syrup
• 1 tablespoon butter
• 1/2 cup pecans, chopped

Instructions:

1. Steam carrots until tender.
2. In a pan, melt butter and stir in maple syrup.
3. Add carrots and pecans, tossing to coat.

#6 Cornbread & Sausage Dressing

A southern-inspired dressing that combines crumbled cornbread and savory sausage, seasoned with herbs and spices, making it a hearty side that could almost stand as a meal on its own.

Ingredients:

• 4 cups crumbled cornbread
• 1 pound sausage, cooked and crumbled
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cups chicken broth
• 1 teaspoon sage

Instructions:

1. Combine all ingredients, moistening with broth.
2. Bake in a greased dish at 375°F (190°C) for 35-40 minutes until set.

#7 Garlic Mashed Rutabagas

Mashed rutabagas become luxurious and creamy, with a hint of garlic, offering a more sophisticated and subtly sweet alternative to the usual mashed potatoes.

Ingredients:

• 3 cups rutabagas, cubed
• 4 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Boil rutabagas with garlic until tender.
2. Drain and mash with butter, salt, and pepper.

#8 Butternut Squash Risotto

Creamy risotto rice is cooked with tender butternut squash and Parmesan cheese, resulting in a rich and creamy dish with a gentle sweetness that’s simply irresistible.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, cubed
• 4 cups vegetable stock
• 1 onion, diced
• 1/2 cup Parmesan cheese, grated

Instructions:

1. Sauté onion and squash until softened.
2. Stir in rice until translucent.
3. Gradually add stock, stirring, until absorbed and rice is creamy.
4. Stir in Parmesan before serving.

#9 Brussels Sprouts with Bacon Jam

Roasted Brussels sprouts are tossed with a savory and slightly sweet bacon jam, transforming the humble vegetable into a smoky and addictive delight.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 cup bacon jam
• Salt and pepper to taste

Instructions:

1. Roast Brussels sprouts at 400°F (200°C) for 20 minutes.
2. Toss with bacon jam and season before serving.

#10 Acorn Squash with Wild Rice Pilaf

Baked acorn squash is filled with a hearty wild rice pilaf, dotted with cranberries and nuts, combining textures and fall flavors in a beautiful presentation.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup wild rice, cooked
• 1/4 cup cranberries, dried
• 1/4 cup pecans, chopped
• 1/4 cup onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Roast acorn squash halves at 400°F (200°C) until tender, about 25 minutes.
2. Sauté onion in olive oil until translucent, then mix with wild rice, cranberries, and pecans.
3. Fill squash halves with the rice mixture and bake for another 15 minutes.

#11 Parsnip Puree with Roasted Garlic

The subtle sweetness of parsnips is enhanced with roasted garlic in this smooth puree, a sophisticated side that brings a touch of elegance to the table.

Ingredients:

• 3 cups parsnips, peeled and chopped
• 1 head garlic, roasted
• 2 tablespoons butter
• 1/4 cup cream
• Salt and pepper to taste

Instructions:

1. Boil parsnips until soft, then drain.
2. Squeeze the roasted garlic out of its skins and blend with parsnips.
3. Add butter and cream, then puree until smooth. Season with salt and pepper.

#12 Curried Apple & Celery Salad

Crisp apples and celery are tossed in a light curry dressing, adding a burst of freshness and exotic flavor to the Thanksgiving spread.

Ingredients:

• 2 cups apples, diced
• 1 cup celery, thinly sliced
• 1/2 cup mayonnaise
• 1 tablespoon curry powder
• Salt and pepper to taste

Instructions:

1. In a bowl, mix mayonnaise with curry powder, salt, and pepper.
2. Add apples and celery, toss to coat.
3. Chill in the refrigerator before serving.

#13 Savory Baked Pears with Gorgonzola

Baked pears take on a savory twist with a filling of creamy Gorgonzola cheese and a sprinkle of fresh thyme, creating a fusion of sweet and tangy flavors.

Ingredients:

• 4 pears, halved and cored
• 1/2 cup Gorgonzola cheese, crumbled
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon honey

Instructions:

1. Place pear halves on a baking dish.
2. Fill each pear half with Gorgonzola and sprinkle with thyme.
3. Drizzle with honey and bake at 375°F (190°C) until pears are tender, about 20 minutes.

#14 Creamed Kale with Crispy Shallots

A luxurious cream sauce envelops tender kale, topped with crispy shallots for a dish that offers a satisfying crunch with every bite.

Ingredients:

• 2 cups kale, chopped
• 1 cup heavy cream
• 2 shallots, thinly sliced
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Sauté kale in butter until wilted.
2. Add cream and simmer until thickened.
3. In a separate pan, fry shallots until crispy.
4. Top kale with shallots before serving.

#15 Pumpkin Cornbread Muffins

These muffins bring a festive twist to the bread basket, with the warm spices of pumpkin pie blending beautifully into a moist cornbread.

Ingredients:

• 2 cups cornmeal
• 1 cup pumpkin puree
• 1/2 cup milk
• 1/4 cup honey
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder

Instructions:

1. Mix all ingredients until well combined.
2. Pour into muffin tins and bake at 350°F (175°C) for 20-25 minutes.

#16 Herb Roasted Turnips & Parsnips

A medley of turnips and parsnips is roasted with a herby olive oil dressing, showcasing the root vegetables’ natural sweetness and earthiness.

Ingredients:

• 2 cups turnips, peeled and cubed
• 2 cups parsnips, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon rosemary, chopped
• 1 teaspoon thyme, chopped

Instructions:

1. Toss turnips and parsnips with olive oil, rosemary, and thyme.
2. Roast at 400°F (200°C) until golden and tender, about 30 minutes.

#17 Ginger Glazed Beets

Beets are roasted to perfection and then coated in a zesty ginger glaze, providing a vibrant and flavorful side that’s as nutritious as it is delicious.

Ingredients:

• 3 cups beets, peeled and diced
• 2 tablespoons ginger, minced
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

Instructions:

1. Boil beets until just tender, then drain.
2. In a pan, cook ginger and sugar until caramelized.
3. Add vinegar and beets, glaze for 5 minutes.

#18 Fig & Walnut Stuffed Apples

Apples are cored and stuffed with a sweet mixture of figs, walnuts, and spices, then baked until soft; a dish that doubles as a dessert or a rich side.

Ingredients:

• 4 large apples, cored
• 1/2 cup figs, chopped
• 1/2 cup walnuts, chopped
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon

Instructions:

1. Mix figs, walnuts, brown sugar, and cinnamon in a bowl.
2. Stuff the apple cavities with the fig mixture.
3. Bake at 350°F (175°C) for 30-35 minutes, until apples are soft and stuffing is heated through.

#19 Leek & Goat Cheese Tart

A flaky pastry crust is filled with sautéed leeks and creamy goat cheese, making for a rustic and elegant side that’s both comforting and gourmet.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups leeks, thinly sliced and washed
• 1 cup goat cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Sauté leeks in olive oil until softened, season with salt and pepper.
2. Roll out puff pastry and place on a baking sheet.
3. Spread leeks over pastry, then dot with goat cheese.
4. Bake at 400°F (200°C) for 20-25 minutes until pastry is puffed and golden.