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Thanksgiving

12 classic Thanksgiving side dishes

The sides that make the meal, with a short recipe for each. Save any of them to your Larder cookbook, put them on the holiday menu and get one grocery list for the whole dinner.

1. Classic Mashed Potatoes

Creamy, buttery and the side everyone reaches for first. Serves 8.

Ingredients

  • 3 lb Yukon Gold potatoes
  • 1/2 cup butter
  • 1 cup warm milk
  • 1/2 cup sour cream
  • Salt and pepper

Steps

  1. Peel and cube the potatoes, cover with cold salted water and boil until fork-tender, about 15 minutes.
  2. Drain well and return to the pot.
  3. Mash with butter, then stir in warm milk and sour cream.
  4. Season with salt and pepper to taste.
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2. Green Bean Casserole

The creamy, crunchy-topped holiday staple. Serves 8.

Ingredients

  • 2 lb green beans, trimmed
  • 1 can (10.5 oz) cream of mushroom soup
  • 3/4 cup milk
  • 1 tsp soy sauce
  • 1/4 tsp black pepper
  • 1 1/3 cups fried onions

Steps

  1. Heat oven to 350°F. Blanch green beans 4 minutes, then drain.
  2. Mix soup, milk, soy sauce and pepper in a baking dish; stir in beans and 2/3 cup onions.
  3. Bake 25 minutes, top with remaining onions and bake 5 more.
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3. Herb Bread Stuffing

Golden, savory stuffing baked in a dish. Serves 10.

Ingredients

  • 1 loaf (1 lb) day-old bread, cubed
  • 1/2 cup butter
  • 1 onion, diced
  • 3 celery ribs, diced
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • 2 1/2 cups chicken or vegetable broth
  • 2 eggs
  • Salt and pepper

Steps

  1. Heat oven to 350°F and dry bread cubes on a sheet pan for 15 minutes.
  2. Cook onion and celery in butter until soft; add sage and thyme.
  3. Toss bread with vegetables, then whisk broth with eggs and pour over.
  4. Season, spread in a buttered dish and bake covered 30 minutes, then uncovered 15 minutes.
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4. Homemade Cranberry Sauce

Bright, tart and ready in 15 minutes. Serves 8.

Ingredients

  • 12 oz fresh cranberries
  • 1 cup sugar
  • 1 cup water or orange juice
  • 1 tsp orange zest

Steps

  1. Bring sugar and water to a boil in a saucepan.
  2. Add cranberries and simmer until most berries burst, about 10 minutes.
  3. Stir in zest, cool and refrigerate until set.
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5. Sweet Potato Casserole

Mashed sweet potatoes under a pecan or marshmallow topping. Serves 8.

Ingredients

  • 3 lb sweet potatoes
  • 1/3 cup butter, melted
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 cup chopped pecans or mini marshmallows

Steps

  1. Boil peeled, cubed sweet potatoes until tender, about 15 minutes; drain and mash.
  2. Heat oven to 350°F. Mix in butter, sugar, eggs, vanilla and cinnamon.
  3. Spread in a baking dish, top with pecans or marshmallows and bake 25 minutes.
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6. Baked Mac and Cheese

Rich, cheesy and a favorite with kids and adults. Serves 8.

Ingredients

  • 1 lb elbow macaroni
  • 4 tbsp butter
  • 1/4 cup flour
  • 3 cups milk
  • 4 cups shredded sharp cheddar
  • 1/2 cup breadcrumbs
  • Salt and pepper

Steps

  1. Heat oven to 375°F. Cook macaroni 2 minutes less than the package says; drain.
  2. Melt butter, whisk in flour for 1 minute, then whisk in milk until thickened.
  3. Stir in 3 cups cheese until melted; season and fold in pasta.
  4. Top with remaining cheese and breadcrumbs; bake 20–25 minutes until bubbly.
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7. Roasted Brussels Sprouts

Crispy edges with a sweet balsamic finish. Serves 6.

Ingredients

  • 2 lb Brussels sprouts, halved
  • 3 tbsp olive oil
  • Salt and pepper
  • 2 tbsp balsamic glaze

Steps

  1. Heat oven to 425°F.
  2. Toss sprouts with oil, salt and pepper and spread cut side down on a sheet pan.
  3. Roast 20–25 minutes until browned, then drizzle with balsamic glaze.
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8. Soft Dinner Rolls

Pillowy homemade rolls for soaking up gravy. Serves 12 rolls.

Ingredients

  • 1 cup warm milk
  • 2 1/4 tsp instant yeast
  • 3 tbsp sugar
  • 4 tbsp butter, softened
  • 1 egg
  • 1 tsp salt
  • 3 1/2 cups flour

Steps

  1. Mix milk, yeast and sugar; add butter, egg, salt and flour and knead into a smooth dough.
  2. Cover and let rise until doubled, about 1 hour.
  3. Shape into 12 balls in a greased pan and let rise 30 minutes.
  4. Bake at 375°F for 18–20 minutes; brush with butter.
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9. Easy Turkey Gravy

Smooth gravy from pan drippings or broth. Serves 8.

Ingredients

  • 1/4 cup turkey drippings or butter
  • 1/4 cup flour
  • 3 cups turkey or chicken broth
  • Salt and pepper

Steps

  1. Heat drippings in a saucepan and whisk in flour; cook 2 minutes.
  2. Slowly whisk in broth and simmer until thickened, about 5 minutes.
  3. Season with salt and pepper and strain if you like it smooth.
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10. Honey Glazed Carrots

Tender carrots in a buttery honey glaze. Serves 6.

Ingredients

  • 2 lb carrots, sliced
  • 3 tbsp butter
  • 3 tbsp honey
  • 1 tbsp chopped parsley
  • Salt

Steps

  1. Simmer carrots in salted water until just tender, about 8 minutes; drain.
  2. Melt butter with honey in the pan, add carrots and cook until glossy.
  3. Sprinkle with parsley and serve.
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11. Skillet Cornbread

Golden, slightly sweet cornbread with crisp edges. Serves 8.

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/3 cup melted butter
  • 1 egg

Steps

  1. Heat oven to 400°F with a greased 10-inch skillet inside.
  2. Mix dry ingredients, then stir in milk, butter and egg until just combined.
  3. Pour into the hot skillet and bake 20–25 minutes until golden.
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12. Autumn Harvest Salad

A fresh, crunchy contrast to the rich dishes. Serves 6.

Ingredients

  • 8 cups mixed greens
  • 1 apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup candied pecans
  • 1/2 cup crumbled feta
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard

Steps

  1. Whisk oil, vinegar, maple syrup and mustard into a dressing.
  2. Toss greens with apple, cranberries, pecans and feta.
  3. Dress just before serving.
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Planning the whole dinner?

Read the Thanksgiving planning guide, or try Larder free for 14 days to track who's bringing what.

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