15 Thanksgiving Side Dishes Everyone Will Love (2026)

Let us be honest: the turkey gets the glory, but the side dishes are what everyone actually talks about on the drive home. A table loaded with creamy mashed potatoes, golden stuffing, bubbling casseroles, and jewel-bright cranberry sauce is the real heart of Thanksgiving — and the part of the meal your guests will go back for seconds (and thirds) of.

That is exactly why we rounded up these 15 Thanksgiving side dishes that never fail. You will find all the beloved classics here — fluffy garlic mashed potatoes, old-fashioned bread stuffing, green bean casserole with crispy onions, and sweet potato casserole under a blanket of toasted marshmallows — plus a few fresh favorites like brown butter butternut squash and wild rice pilaf with cranberries and pecans. Every recipe includes a clear ingredients list, simple step-by-step instructions, and a practical tip to make it foolproof.

Best of all, most of these sides can be prepped ahead, so you are not juggling six dishes in a hot kitchen while your guests arrive. Pin your favorites, build your menu, and get ready for the best Thanksgiving table you have ever set.

1. Creamy Garlic Mashed Potatoes

No Thanksgiving plate is complete without a generous scoop of mashed potatoes, and this version is the one people ask about every single year. Yukon Gold potatoes mash up naturally buttery and golden, roasted garlic adds a mellow sweetness, and a splash of warm cream makes them impossibly silky. Make a big batch — they disappear fast and the leftovers are gold.

Ingredients (serves 8–10): 4 lbs Yukon Gold potatoes, peeled and quartered; 1 head garlic, roasted; ½ cup butter; ¾ cup warm heavy cream (plus more as needed); ½ cup sour cream; kosher salt and black pepper; fresh chives for garnish.

Instructions: Simmer the potatoes in well-salted water for 15–18 minutes until they fall apart when pierced. Drain and return to the hot pot for 1 minute to steam off extra moisture. Mash with the butter and roasted garlic cloves, then beat in the warm cream and sour cream until fluffy. Season generously, pile into a warm bowl, and finish with a melting pool of butter and a sprinkle of chives.

Tip: Always warm your cream and butter before adding — cold dairy is the number one reason mashed potatoes turn gluey and lukewarm.

2. Classic Herb Bread Stuffing

Stuffing is the soul of the Thanksgiving table, and this classic version is everything it should be: crisp and golden on top, soft and savory underneath, and loaded with the flavors of sage, celery, and onion. Whether you call it stuffing or dressing, this is the dish that tastes like every childhood Thanksgiving in the best possible way.

Ingredients (serves 10–12): 12 cups day-old white or sourdough bread cubes; ½ cup butter; 2 onions, diced; 4 celery stalks, diced; 3 garlic cloves, minced; 2 tbsp fresh sage (or 2 tsp dried); 1 tbsp fresh thyme; ½ cup parsley, chopped; 2½–3 cups chicken or turkey stock; 2 eggs, beaten; salt and pepper.

Instructions: Toast the bread cubes at 300°F for 15 minutes until dry. Sauté onion and celery in butter until soft, then stir in garlic and herbs. Toss the vegetables with the bread, parsley, eggs, and enough stock to moisten without soaking. Spread into a buttered baking dish and bake at 375°F for 35–40 minutes until the top is deeply golden and crisp.

Tip: Dry bread is non-negotiable — fresh bread makes soggy stuffing. Leave cubes out overnight or toast them low and slow like above.

3. Green Bean Casserole With Crispy Onions

This beloved casserole has earned its permanent spot on the Thanksgiving table. Tender green beans folded into a creamy mushroom sauce and crowned with a thick layer of crunchy fried onions — it is the perfect contrast to all the rich, soft dishes around it. This from-scratch version tastes like the classic, only better.

Ingredients (serves 8): 2 lbs fresh green beans, trimmed and halved; 3 tbsp butter; 8 oz mushrooms, sliced; 2 garlic cloves, minced; 3 tbsp flour; 1½ cups chicken stock; 1 cup heavy cream; 1 tsp soy sauce; 2 cups crispy fried onions, divided.

Instructions: Blanch the beans in salted boiling water for 4 minutes, then plunge into ice water and drain well. Sauté mushrooms in butter until browned, add garlic and flour, then whisk in stock and cream and simmer until thick. Fold in the beans and half the onions, transfer to a baking dish, and bake at 375°F for 20 minutes. Top with the remaining onions and bake 5 minutes more until crisp and bubbling.

Tip: Assemble the casserole (without the final onion topping) a day ahead and refrigerate — just add 10 minutes to the bake time and top with onions at the end.

4. Sweet Potato Casserole With Toasted Marshmallows

Is it a side dish or is it dessert? Nobody cares — sweet potato casserole is pure Thanksgiving comfort. Velvety spiced sweet potatoes hide under a layer of golden, toasted marshmallows, with crunchy pecans for contrast. It is the dish kids and grandparents fight over equally.

Ingredients (serves 8–10): 4 lbs sweet potatoes; ½ cup butter, melted; ½ cup brown sugar; 2 eggs; ⅓ cup milk; 1 tsp vanilla; 1 tsp cinnamon; ½ tsp nutmeg; pinch of salt; ½ cup chopped pecans; 3 cups mini marshmallows.

Instructions: Bake or boil the sweet potatoes until completely tender, then scoop out the flesh and mash with butter, brown sugar, eggs, milk, vanilla, and spices until smooth. Spread into a buttered dish, sprinkle with pecans, and bake at 350°F for 25 minutes. Cover with marshmallows and bake 5–8 minutes more until puffed and deep golden — watch them closely, they toast fast.

Tip: Prefer a crunchy topping instead? Swap the marshmallows for a brown sugar and pecan streusel — or do half and half and please everyone.

5. Homemade Cranberry Sauce

If you have only ever had the canned, jellied kind, homemade cranberry sauce is a revelation. It takes 15 minutes, three main ingredients, and tastes bright, fresh, and just sweet enough — the perfect tangy counterpoint to rich turkey and gravy. The whole berries burst as they simmer and the sauce thickens into glossy, ruby-red perfection.

Ingredients (serves 8): 12 oz fresh cranberries; 1 cup sugar; 1 cup water (or half water, half orange juice); zest of 1 orange; 1 cinnamon stick (optional); pinch of salt.

Instructions: Combine everything in a saucepan and bring to a boil. Reduce to a simmer and cook 10–12 minutes, stirring occasionally, until most berries have popped and the sauce coats the back of a spoon. Remove the cinnamon stick, transfer to a bowl, and let cool — it thickens beautifully as it chills.

Tip: Make this up to a week ahead and keep it in the fridge — the flavors actually improve after a day or two, and it is one less thing to cook on the big day.

6. Honey Glazed Carrots

Every Thanksgiving table needs a pop of color and a touch of sweetness, and honey glazed carrots deliver both. The carrots roast until caramelized at the edges, then get glossed with honey butter and thyme. They are simple enough for a weeknight but pretty enough for the holiday table — and they are usually the first vegetable to vanish.

Ingredients (serves 6–8): 2 lbs carrots, peeled and cut on the diagonal; 3 tbsp butter, melted; 2 tbsp honey; 1 tbsp olive oil; 2 tsp fresh thyme leaves (plus sprigs to garnish); ½ tsp kosher salt; black pepper; flaky sea salt to finish.

Instructions: Toss the carrots with butter, honey, oil, thyme, salt, and pepper on a large sheet pan in a single layer. Roast at 425°F for 25–30 minutes, flipping once, until tender with caramelized edges. Transfer to a platter, drizzle with a little extra honey, and finish with flaky salt and fresh thyme.

Tip: Cut the carrots in similar sizes and do not crowd the pan — space is what lets them caramelize instead of steam.

7. Roasted Brussels Sprouts With Bacon

These are the Brussels sprouts that convert the skeptics. Roasted at high heat until deeply caramelized and crisp at the edges, tossed with smoky bacon and a drizzle of balsamic glaze, they are savory, slightly sweet, and completely irresistible straight off the pan. Make extra — the cook’s tax is real with this one.

Ingredients (serves 6–8): 2 lbs Brussels sprouts, trimmed and halved; 6 slices bacon, chopped; 2 tbsp olive oil; 1 tsp kosher salt; ½ tsp black pepper; 1 tbsp balsamic glaze; 1 tsp maple syrup (optional).

Instructions: Toss the sprouts with oil, salt, and pepper and spread cut-side down on a hot sheet pan with the chopped bacon scattered over. Roast at 425°F for 25–30 minutes, undisturbed for the first 15, until the bottoms are deeply browned and crisp. Drizzle with balsamic glaze (and maple, if using), toss, and serve hot.

Tip: Place every sprout cut-side down and resist stirring early — that flat contact with the hot pan is where all the crispy, golden magic happens.

8. Fluffy Buttermilk Dinner Rolls

Warm, pillowy dinner rolls are not optional at Thanksgiving — they are the official tool for sopping up gravy and building next-day turkey sandwiches. These buttermilk rolls bake up soft and golden with a tender pull-apart crumb, and the dough is wonderfully forgiving for first-time bread bakers.

Ingredients (makes 15 rolls): 1 cup warm buttermilk; 2¼ tsp active dry yeast; 3 tbsp sugar; 3½ cups all-purpose flour; 1 tsp salt; 1 egg; 4 tbsp butter, softened, plus more melted for brushing.

Instructions: Stir yeast and sugar into warm buttermilk and let stand 5 minutes until foamy. Mix in flour, salt, egg, and butter and knead 8 minutes until smooth and elastic. Rise 1 hour until doubled. Divide into 15 balls, arrange in a buttered 9×13 pan, rise 30 minutes more, then bake at 375°F for 18–20 minutes until golden. Brush with melted butter the moment they come out.

Tip: Shape the rolls the night before, cover, and refrigerate — pull them out 45 minutes before baking and your Thanksgiving oven schedule just got much easier.

9. Southern Baked Mac and Cheese

In many families, mac and cheese is not a side — it is a headline event. This Southern baked version is rich, custardy, and unapologetically cheesy, with a burnished golden top and creamy centers in every scoop. It holds beautifully on a buffet, reheats like a dream, and there are never, ever leftovers.

Ingredients (serves 10–12): 1 lb elbow macaroni; ½ cup butter; ½ cup flour; 4 cups whole milk; 1 cup heavy cream; 4 cups sharp cheddar, shredded; 2 cups Gruyère or Monterey Jack, shredded; 1 tsp mustard powder; ½ tsp smoked paprika; 2 eggs, beaten; salt and plenty of black pepper.

Instructions: Cook pasta 1 minute shy of the package directions and drain. Make a roux with butter and flour, whisk in milk and cream, and simmer until thick. Off the heat, melt in the cheeses and spices, temper in the eggs, and fold through the pasta. Pour into a buttered dish, top with extra cheese, and bake at 375°F for 30–35 minutes until bubbling with a deep golden crust. Rest 10 minutes before serving.

Tip: Shred your own cheese — pre-shredded bags contain anti-caking starches that make sauces grainy. Freshly shredded cheese melts silk-smooth every time.

10. Brown Butter Roasted Butternut Squash

This is the elegant, slightly grown-up side that makes the whole table look like a magazine spread. Sweet roasted butternut squash gets tossed in nutty brown butter with crispy sage leaves, then finished with pomegranate seeds for a little sparkle and crunch. It is simple, stunning, and balances the heavier dishes beautifully.

Ingredients (serves 6–8): 1 large butternut squash (about 3 lbs), peeled and cubed; 2 tbsp olive oil; 1 tsp kosher salt; ½ tsp black pepper; 4 tbsp butter; 12 fresh sage leaves; ¼ cup pomegranate seeds; 2 tbsp toasted pepitas (optional).

Instructions: Roast the squash with oil, salt, and pepper at 425°F for 30–35 minutes, flipping once, until caramelized at the edges. Meanwhile, melt the butter over medium heat, add the sage leaves, and swirl until the butter turns amber and smells nutty and the sage crisps. Pour the brown butter and sage over the hot squash, toss gently, and shower with pomegranate seeds and pepitas.

Tip: Buy pre-cubed butternut squash if you are short on time — nobody will know, and you will save 15 minutes of wrestling with a very stubborn squash.

11. Classic Creamed Corn

Creamed corn is the cozy, spoonable comfort food that ties a Thanksgiving plate together. Sweet corn kernels simmer in a creamy, lightly thickened sauce with a hint of garlic and a crack of black pepper. It takes one pan, about 20 minutes, and tastes like a hug — plus it is naturally a hit with the kids’ table.

Ingredients (serves 6–8): 6 cups corn kernels (fresh or frozen); 3 tbsp butter; 2 garlic cloves, minced; 1 cup heavy cream; ½ cup milk; 1 tbsp flour (or cornstarch); 1 tsp sugar; ¾ tsp salt; black pepper; chopped parsley to serve.

Instructions: Melt butter and soften the garlic for 30 seconds. Add the corn and cook 3–4 minutes. Stir in the flour, then pour in the cream and milk and simmer 8–10 minutes until the sauce thickens and coats the kernels. For a creamier texture, blend one cup of the mixture and stir it back in. Season with sugar, salt, and plenty of pepper, and finish with parsley.

Tip: Frozen corn works beautifully here and saves serious prep time — just thaw and pat it dry so it does not water down the sauce.

12. Rich Turkey Gravy From Drippings

Great gravy is the glue of the Thanksgiving plate, and it is far easier than its reputation suggests. Made from the turkey’s own drippings with a proper roux and good stock, it comes out silky, deeply savory, and completely lump-free. Make a generous batch — gravy is also the secret to perfect leftovers the next day.

Ingredients (makes about 3 cups): ¼ cup turkey drippings (fat and pan juices); ¼ cup flour; 3 cups turkey or chicken stock, warmed; pan drippings’ browned bits (deglazed with a splash of stock); ½ tsp soy sauce (optional, for depth); salt and black pepper.

Instructions: While the turkey rests, pour the drippings into a measuring cup and skim off the fat, reserving ¼ cup of it. Whisk the fat and flour in the roasting pan (or a saucepan) over medium heat for 2 minutes until golden. Slowly whisk in the warm stock and reserved juices, scraping up every browned bit, and simmer 5–8 minutes until it thickly coats a spoon. Season, strain if you like, and keep warm.

Tip: Warm stock is the anti-lump secret — cold liquid hitting a hot roux is what creates lumps. A quick pass through a fine strainer fixes any that sneak in anyway.

13. Scalloped Potatoes Au Gratin

If mashed potatoes are the classic, scalloped potatoes are the show-offs — thin slices layered with garlic cream and two cheeses, baked until the top is bubbling and bronzed. They are rich, they are gorgeous, and they can be assembled entirely the day before, which makes them a strategic host favorite.

Ingredients (serves 8–10): 3 lbs russet or Yukon Gold potatoes, sliced ⅛-inch thick; 2 cups heavy cream; 1 cup milk; 3 garlic cloves, minced; 1 tsp fresh thyme; 1½ cups Gruyère, shredded; ½ cup Parmesan, grated; 1 tsp salt; ½ tsp black pepper; butter for the dish.

Instructions: Simmer the cream, milk, garlic, and thyme for 2 minutes. Layer the potato slices in a buttered baking dish with salt, pepper, and cheeses, pouring cream mixture over each layer. Cover with foil and bake at 375°F for 45 minutes, then uncover and bake 25–30 minutes more until the top is deep golden and a knife slides through easily. Rest 15 minutes so the layers set.

Tip: A mandoline makes fast, even slices — and even slices mean even cooking. No mandoline? Take your time with a sharp knife and aim for coins of the same thickness.

14. Wild Rice Pilaf With Cranberries and Pecans

This pilaf brings texture and a little elegance to the table. Chewy, nutty wild rice is studded with tart dried cranberries, toasted pecans, and soft golden onions, all glossed with a touch of butter and orange zest. It is a wonderful alternative for guests who want a break from bread-based sides, and it happens to be gorgeous in a wooden bowl.

Ingredients (serves 8): 1½ cups wild rice blend, rinsed; 3 cups chicken or vegetable stock; 3 tbsp butter; 1 onion, finely diced; 2 celery stalks, finely diced; ¾ cup dried cranberries; ¾ cup pecans, toasted and chopped; zest of 1 orange; ¼ cup parsley, chopped; salt and pepper.

Instructions: Simmer the rice in stock for 40–45 minutes until tender with a pleasant chew; drain any excess liquid. Meanwhile, soften the onion and celery in butter until golden. Fold the vegetables, cranberries, pecans, orange zest, and parsley through the hot rice, season well, and let stand 5 minutes so the cranberries plump in the steam.

Tip: Toast the pecans in a dry skillet for 3–4 minutes until fragrant — raw pecans taste flat, toasted ones taste like a completely different (much better) ingredient.

15. Classic Deviled Eggs

Every Southern-leaning Thanksgiving starts with a platter of deviled eggs that mysteriously loses a few before dinner is served. Creamy, tangy yolk filling piped into tender whites, dusted with smoked paprika — they are the perfect little bite while the turkey rests, and the easiest make-ahead appetizer-side on this whole list.

Ingredients (makes 24 halves): 12 eggs; ⅓ cup mayonnaise; 2 tsp Dijon mustard; 1 tsp apple cider vinegar; ¼ tsp salt; pinch of sugar; smoked paprika and fresh dill or chives to garnish.

Instructions: Cover the eggs with cold water, bring to a boil, then remove from the heat, cover, and rest 11 minutes. Chill in ice water and peel. Halve the eggs, pop out the yolks, and mash them with the mayonnaise, mustard, vinegar, salt, and sugar until silky — a quick whiz in a food processor makes them extra smooth. Pipe or spoon the filling back into the whites and dust with paprika and herbs.

Tip: Slightly older eggs peel dramatically easier than farm-fresh ones — buy your eggs a week ahead and the shells will slip right off.

How to Build Your Thanksgiving Sides Menu

You do not need all 15 sides on one table (though nobody would complain). The secret to a balanced Thanksgiving menu is contrast. Use this simple formula and pick one dish from each row:

• Something creamy: mashed potatoes, mac and cheese, or scalloped potatoes — pick one or two, not all three.
• Something from the bread family: classic stuffing or fluffy dinner rolls (or both, it is Thanksgiving).
• Something green: green bean casserole or roasted Brussels sprouts so the plate does not read all beige.
• Something bright and sweet: cranberry sauce, glazed carrots, or sweet potato casserole to cut the richness.
• Something a little different: wild rice pilaf or brown butter squash gives guests a fun discovery dish.

The Oven Space Rule

Remember that the turkey owns the oven for most of the day. Choose at least two sides that finish on the stovetop (creamed corn, mashed potatoes, cranberry sauce, gravy) and one that serves at room temperature, and stagger your casseroles to bake while the turkey rests — a resting turkey frees up the oven for a full 30 to 45 minutes, which is exactly when your green bean casserole and mac and cheese can bake.

Make-Ahead Timeline for Stress-Free Sides

• Up to 1 week ahead: Make the cranberry sauce and refrigerate. Bake and freeze the dinner rolls.
• 2 days ahead: Peel and cube potatoes (store in water in the fridge), trim green beans and Brussels sprouts, cube the squash, and toast pecans.
• 1 day ahead: Assemble the green bean casserole, sweet potato casserole, and scalloped potatoes (unbaked, covered, in the fridge). Make the deviled eggs. Cook the wild rice pilaf and refrigerate.
• Thanksgiving morning: Bake the stuffing’s bread cubes, shape the rolls for their final rise, and set out butter and ingredients so everything is within reach.
• While the turkey rests: Bake the casseroles, reheat the pilaf and mashed potatoes with a splash of cream, whisk the gravy from the drippings, and finish the stovetop sides.

Conclusion

Turkey may be the guest of honor, but these 15 Thanksgiving side dishes are the reason everyone lingers at the table. From the first scoop of creamy mashed potatoes to the last deviled egg, every dish on this list has earned its place — and with the make-ahead tips and timeline above, pulling them off is easier than you think.

Pick your favorites, pin this list for your menu planning, and do not be surprised when your family starts requesting “your” stuffing and “your” mac and cheese by name. Happy Thanksgiving, and happy cooking!