10 Best Thanksgiving Side Dishes That’ll Outshine the Turkey

It’s highly likely you already have a handful of must-have Thanksgiving sides you make year after year. Maybe it’s your grandma’s mashed potatoes recipe or the refreshing cranberry relish recipe you only whip out once a year. Sides are the crowning jewels of the Thanksgiving table, so why not add one, two, or more? Here are 10 delicious side dishes that will outshine the turkey.

Contributor Stephanie Ganz says, “I’m using frozen corn kernels and adding creaminess with half and half and a little flour for a slightly dense, pudding-y (but not bready!) texture. It takes about five minutes to throw together and is sure to put a smile on everyone’s face.”

Contributor Sheela Prakash says, ““Make-ahead” and “salad” don’t usually go hand in hand, but [this[ panzanella is an exception.”

Contributor Malina Syvoravong says, “In a pinch, you can swap the fresh green beans for 1 pound of thawed, drained frozen green beans.”

Contributor Lisa Lin says, “I recommend tossing the sprouts with the glaze after the Brussels sprouts are fully cooked because. The sprouts look better that way, and you can really taste the flavor of the glaze.”

Simply Recipes Founder Elise Bauer says, “The trick to this dish is browning the butter before adding the squash, so that the squash absorbs some of the complex and wonderful brown butter flavors, before it too is browned.”

Contributor Sally Vargas says, “Fresh spinach leaves, a little sautéed onion, mustard, and cream come together to make an old-fashioned classic new again.”

Contributor Kayla Hoang says, “The topping on this mac and cheese might be my favorite part. It’s buttery and a little peppery and the Ritz crackers provide the most wonderful contrast in flavor and texture with the creaminess of the mac and cheese. Not to mention that you can make the topping right in the same pot!”

Contributor Sharee Hill says, “It’s easier to clean the collards after stemming and cutting them. Proper cleaning is a must to make sure all the dirt and debris is gone prior to cooking.”

Contributor Nick Evans says, “If you are buying bread for your stuffing, though, choose a hearty sourdough or crusty boule loaf. All other things being equal, these rustic loaves will hold up better to the stuffing ingredients and not get too soggy. The recipe I made uses about a 1-pound loaf of bread, which works out to about 12 cups of loosely packed bread cubes if you don’t weigh them.”

Nick says, “The sheet pan method means less layers and more surface area. It cooks faster and you get more crispy surfaces on the bottom and edges of the casserole. Win-win!”