Best Thanksgiving Side Dishes – 25+ Thanksgiving Dinner Ideas

Thanksgiving Dinner or Thanksgiving Feast cannot be completed without Thanksgiving Side Dishes. Turkey may be the main and most common dish in the Thanksgiving Dinner but many sides are typically served alongside the main dish. Thanksgiving Side dishes are sometimes specific on a feast day. Such as Mashed Potatoes, Pumpkin Pie, Cranberry Sauce, Gravy, Green Beans, Sweet Potatoes and Brussels Sprouts, and many more. We have shortlisted 80 best Thanksgiving side dishes listed below.

Thanksgiving Mashed Potato

Mashed Potato is the most popular Thanksgiving side, Check out this recipe and add it to your Thanksgiving menu. It won’t take more than 15 minutes for preparation, and around 25 minutes of cooking. This dish will be ready in 40 minutes.


5 pounds red potatoes, peeled and quartered

1/2 cup butter

1 cup heavy cream

salt and pepper to taste


Take a large Pot. Keep Potatoes in it and fill it with water and boil.

Cook for 20 minutes for till fork tender. Remove Water, add butter and mash the potatoes using a masher. Slowly beat in cream.

Serve Hot.

Green Bean Casserole

A casserole is a kind of stew that is cooked in an Oven. Green Bean Casserole is a casserole consist of green beans. This is a best Thanksgiving Side Dish and will be ready in 1 hour.


2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon white sugar

1/4 cup onion, diced

1 cup sour cream

3 (14.5 ounce) cans French style green beans, drained

2 cups shredded Cheddar cheese

1/2 cup crumbled buttery round crackers

1 tablespoon butter, melted


Preheat oven to 350 degrees F (175 degrees C).

Turn on the burner at medium flame and melt 2 tablespoons butter in it. Now add flour and stir until smooth and cook for 1 minute. Now add rest of ingredients including salt, sugar, onion, and sour cream and mix it. Then add green beans and mix it again.

Transfer the mixture in a Casserole dish. and Spread cheese over the top.

Take a small bowl and toss the cracker crumbs and remaining 1 tablespoon butter and sprinkle over the cheese.

Bake for 30 minutes in a preheated oven, or until the top is golden and cheese is bubbly.

Shredded Brussels Sprouts with Bacon

Brussels Sprouts is a kind of cabbage grown for its edible buds. Brussels Sprouts is also one of the most common Thanksgiving Side Dish. It gets ready in 45 minutes.


2 pounds Brussels sprouts, cored and shredded

1/2 pound sliced bacon

1/2 teaspoon seasoning salt

2/3 cup pine nuts

1/4 cup butter

3 green onions, minced

pepper to taste


Take a large deep pan. Place slices of bacon in it and cook in a medium flame until crisp. Then Take out the bacon slices and reserve 2 tablespoons of bacon grease.

Now, Melt Butter in a pan with leftover grease in a pan. Then add pine nuts and cook until brown. Add Brussels sprouts and green onions, salt and pepper and cook for 15 minutes or till tender. At last, add the crumbled bacon before serving.

Thanksgiving Candied Yams

Candied Yams is one of the easy side dishes you can make on Thanksgiving Day. Candied Yams can be ready in 40 minutes and just need 4 ingredients.


1 (29 ounces) can sweet potatoes

1/4 cup butter, cut into pieces

1/2 cup brown sugar

11/2 cups marshmallows


Preheat oven to 400 degrees F (200 degrees C).

Take a Baking Tray and place sweet potatoes in it. Add butter pieces over the potatoes. Sprinkle brown sugar and cover it with marshmallows.

Place the baking tray in a pre-heated oven and bake for 25 minutes or until potatoes are tender.

Baked Sweet Potatoes – Thanksgiving Sides


3 large sweet potatoes

2 tablespoons olive oil

2 pinches salt

2 pinches dried oregano

2 pinches black pepper


Preheat the oven to 350 degrees Fahrenheit (175 Degrees Celsius). Peel the sweet potatoes and cut them into small pieces.

Coat the bottom of the baking dish with olive oil and place the pieces of sweet potatoes in it and turn them so that they are also coated with olive oil. Then, add oregano and salt and pepper to taste.

Bake it in the preheated oven for 60 minutes or untill cooked.

Sesame Green Beans

Sesame Green Beans is one of the simplest Thanksgiving Side. It is easy to make and get ready in just 30 minutes.


1 tablespoon olive oil

1 tablespoon sesame seeds

450 grams of green beans, cut into 2-inch pieces

1/4 teaspoon salt

1/4 cup chicken broth

freshly ground black pepper to taste


Take a large cooking pan and heat oil in medium heat. Add 1 tablespoon sesame seeds. when seeds get darken add green beans and cook until the beans turn bright green.

Then add Chicken, salt and pepper.

Cover the pan and cook for ten minutes or until beans are cooked. Then remove the cover and cook until liquid evaporates.

Buttermilk Pancakes/Thanksgiving Pancakes

Best Thanksgiving Side Dishes -


3 teaspoons baking powder

3 cups all-purpose flour

3 tablespoons white sugar

11/2 teaspoons baking soda

3/4 teaspoon salt

3 cups buttermilk

1/2 cup milk

3 eggs

1/3 cup butter, melted


Take a large bowl, add flour, sugar, baking powder, baking soda, and salt and mix it well. Take another bowl and add buttermilk, milk, eggs and melted butter and mix.

Take a nonstick frying pan or griddle and keep it on the burner on medium-high heat. Once it’s ready.

Mix both the mixtures using fork, and stir the mixture until it’s just blended together. Pour the batter onto the griddle or Frying Pan, using 1/2 cup for each pancake. Brown on both sides and serve hot.

Pecan Pumpkin Pie – Best Thanksgiving Pie

Every Thanksgiving Menu includes Pumpkin Pie. It’s hard to imagine Thanksgiving meal not ending with Pie. Check out the recipe below:


2 eggs

1/2 cup white sugar

1/2 cup packed brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

2 cups solid pack pumpkin puree

1 (14 ounce) can sweetened condensed milk

2 tablespoons butter

1 tablespoon orange zest

3/4 cup pecan halves

1/4 cup packed brown sugar


Take a large Bowl, Add eggs, sugars, flour, spices, and salt and mix it well. Then add pumpkin and milk and mix it again.

Pour the mixture in pie shell and bake in the oven for 10 minutes at 450 degrees F or 230 Degree Celsius. After 10 minutes reduce the temperature to 350 Fahrenheit or 175 C. and bake for another 40 minutes.

To Make Toppings, take a bowl and add 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar, and 3/4 cup whole pecans and mix it well. Pour the toppings on the pie 10 minutes before taking out from the oven.

Holiday Turkey Gravy

After you roast your Turkey, Its time for Thanksgiving Gravy, Check out this easy thanksgiving Side below:


1 pound giblets, neck, and clipped wing tips from turkey

Carrots 2, chopped

1 stalk celery, chopped

Chicken stock – 2 cups

Water – 6 cups

11/2 cups turkey drippings from roasted turkey

1/4 cup all-purpose flour

2 tablespoons red currant jelly

Salt and black pepper to taste

2 tablespoons tomato paste


Add giblets, turkey neck, clipped turkey wing tips, carrots, celery, water, and chicken stock in a large and deep saucepan and bring it to boil in medium heat. Remove any kind of foam that forms on the top.

Reduce the heat to low and cook the stock for 3 hours. Then strain the stock, keep fat aside. There should be about Four cups of Stock left. Add 1/4 cup of the fat from the drippings in the roasting pan in medium heat. Add the flour and cook the mixture until it becomes brown.

Add the stock and tomato paste and boil, then add red jelly and cook for 10 minutes in low heat. At last, add pepper and salt and mix it well. serve hot.

Cranberry Sauce – An Easy Thanksgiving Side


12 ounces cranberries

1 cup white sugar

1 cup of orange juice


Place a Saucepan in a gas stove in medium heat. Add orange juice and sugar and wait till the sugar dissolves. Add Cranberries and cook for around 10 minutes or until the cranberries start to pop. Then remove from stove and place sauce in a bowl. Let it cool, Cranberries sauce will get thicken after it gets cool.

Broccoli Potato Casserole

Easy, fast and creamy Broccoli Potato Casserole is the best side dish for Thanksgiving Dinner.


3 large baking potatoes

3 cups chopped fresh broccoli florets (about 2 heads)

2 tablespoons butter

12/3 cups sour cream

Salt and pepper, to taste

2 cups shredded sharp cheddar cheese

1 (2.8-ounce) package bacon recipe pieces

2 tablespoons chopped fresh chives


Pierce the potatoes and wash them properly. Then wrap each potato with foil.

Preheat the oven to 375 Degree F. Place the potatoes in a baking sheet and bake until tender.

Fill a medium saucepan with water and bring it to boil. add Broccoli and boil for 4 to 6 minutes in a medium heat then drain.

Remove the foil from potatoes, chop them and place them in a large bowl. Add butter, salt, and pepper. Stir until butter is melted. Add cream, bacon pieces, chives, and cheese. Mix well. At last, add broccoli and mix it again.

Take a Baking dish and coat a cooking spray. Spread Casserole dish in baking dish. cover and bake until cheese is melted. serve hot.

Apple-Cheddar Biscuits


3 c. all-purpose flour

3 tbsp. sugar

1 tbsp. plus 1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. peeled, finely chopped Granny Smith apple

3/4 c. shredded extra-sharp Cheddar cheese

10 tbsp. butter, frozen and coarsely grated

2 green onions, thinly sliced

1/2 tsp. black pepper

3/4 c. whole milk

1 large egg, beaten


Preheat the oven to 400 F.

In a large bowl, whisk flour, sugar, baking powder, and salt. Stir in apple, Cheddar, butter, green onions, and black pepper. Add milk and egg, slowly stir together until combined.

Take out the dough and knead until it gets together. Then create 1″ thick square. Take a knife and cut the dough into 16 pieces.

Line Cookie sheets with parchment papers. Place the pieces onto prepared sheets 2″ apart. Bake 14 to 19 minutes or until brown. serve hot.

Store the biscuits in an airtight container. Do not store them for more than 2 days.

Spice-Roasted Carrots


3 lb. thin carrots, peeled

3 tbsp. olive oil

1 tsp. smoked paprika

1/2 tsp. ground nutmeg

Kosher salt


2 tbsp. packed fresh oregano leaves, chopped

2 tbsp. unsalted butter, melted

1 tbsp. red wine vinegar

roasted salted pistachios shelled and finely chopped


Take a large baking sheet, toss carrots with oil, paprika, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then toss with oregano and then roast until tender in a preheated oven at 450 degrees F.

At last, slowly toss with butter and sprinkle pistachios.

Thanksgiving Corn Pudding


5 eggs

1/3 cup butter, melted

1/4 cup white sugar

1/2 cup milk

4 tablespoons cornstarch

1 (15.25 ounce) can whole kernel corn

2 (14.75 ounce) cans cream-style corn


In a large bowl, beat eggs. Add and beat melted butter, sugar, milk, and cornstarch. Add kernel corn and cream corn. Blend well.

Preheat the oven at 200 degrees Celcius. Oil the casserole dish. Pour the mixture into a casserole dish and bake for 1 hour.

Candied Sweet Potatoes

“Candied Sweet Potato” a Perfect Thanksgiving Side for Thanksgiving Day Dinner.


2 sweet potatoes

1/4 cup butter

1/2 cup packed brown sugar

1/4 cup orange juice


Cut the sweet potatoes and boil until tender.

Place a pan on medium heat, add butter and brown sugar and melt them until bubbly. Add orange juice and stir until smooth. Then add sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized about 20 minutes.

Thanksgiving Side – Sweet Potatoes


2 (15 ounce) cans sweet potatoes

1/4 cup orange juice

3/4 cup all-purpose flour

1/2 cup white sugar

1 teaspoon ground cinnamon

1 pinch salt

1/2 cup margarine

11/2 cups miniature marshmallows


Preheat oven to 350 degrees F (175 degrees C).

Take a deep baking dish, place sweet potatoes and pour orange juice.

Take another bowl and add flour, sugar, cinnamon, and salt and mix it. add margarine and mix it again. then pour it over sweet potatoes.

Bake for 30 minutes. Remove from oven, sprinkle with marshmallows and broil until browned.

Creamed Onions with Wine


2 pounds small white boiling onions, peeled

1 (750 milliliter) bottle Chardonnay wine

1 bay leaf

1/4 teaspoon dried thyme

salt to taste

1 cup heavy whipping cream

1 teaspoon butter


Place onions in a 2-quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme, and salt. Simmer and stir for 25 minutes.

Add the cream and bring to a boil; reduce heat and cook until thickened.

Remove from heat and stir in the butter. Remove bay leaf and serve.

Mushroom Soup – Easy Thanksgiving Soup


2 tbs butter

1/2 pound sliced fresh mushrooms

1/4 cup chopped onion

6 tbs all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 cans (14-1/2 ounces each) chicken broth

1 cup half-and-half cream


Take a large saucepan and put it on a medium flame, add butter and mushroom and cook until tender.

Add flour, salt, pepper and 1 can chicken broth and mix until smooth, then transfer into mushroom mixture add other 1 can of chicken broth and bring it to boil then cook until it thickens. Then add cream, Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Thanksgiving Soup – Broccoli Soup


2 cups water

4 cups chopped fresh broccoli (about 1-1/2 pounds)

1 cup chopped celery

1 cup chopped carrots

1/2 cup chopped onion

6 tablespoons butter, cubed

6 tablespoons all-purpose flour

3 cups chicken broth

2 cups 2% milk

1 tablespoon minced fresh parsley

1 teaspoon onion salt

1/2 teaspoon garlic powder

1/2 teaspoon salt


Bring water to boil in a dutch oven. Add the broccoli, celery, and carrots and boil 2-3 minutes or until crisp-tender. Then Drain and keep the vegetables aside. In the same pot, saute onion in butter until tender. Mix flour to form a smooth paste. Smoothly stir broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.

Then add vegetables and rest of the ingredients and mix it well and cook for 10 to 15 minutes and serve hot.

Mac and Cheese – Best Thanksgiving Sides


1 package (16 ounces) uncooked elbow macaroni

4 slices hearty white bread (4 ounces), torn into large pieces

6 tablespoons butter, cubed and divided

1/2 cup grated Parmesan cheese

1 teaspoon salt, divided

1 teaspoon pepper, divided

1/4 cup finely chopped onion

1 teaspoon ground mustard

1/4 teaspoon cayenne pepper

1/4 cup all-purpose flour

3 cups whole milk

2 cups half-and-half cream

1 cup (4 ounces) cubed process cheese (Velveeta)

1 block (8 ounces) sharp cheddar cheese, shredded

1 block (8 ounces) Monterey Jack cheese, shredded

1 teaspoon Worcestershire sauce


Preheat oven to 400° F. Take a Stockpot and cook pasta according to package directions then drain, and return to pan.

Add Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground.

Take a large pan, and place in medium heat, melt remaining butter. Add onions and cook until tender. Then add ground mustard, cayenne and flour until smooth.

Slowly mix in milk and cream and bring it to boil. Reduce heat to medium and stirring constantly, until thickened. Remove from heat and add Velveeta and mix, then add remaining cheese and mix it well. Add Worcestershire and remaining salt and pepper. Pour over pasta and toss to coat.

Transfer it to baking dish, Sprinkle bread crumbs over top and bake until brown or 10 to 15 minutes.

These were the best and easy Thanksgiving Side Dishes you can add in the list of your Thanksgiving Menu on Thanksgiving Dinner.

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