96 Thanksgiving Side Dishes is all about the sides the platter-hopping, spoon-sharing, “just one more bite” favorites that make the meal feel complete. Whether you’re feeding a crowd or hosting a small gathering, variety keeps the table exciting. Think creamy, crunchy, herbed, cheesy, and bright.

This guide gives you a curated list of 96 Thanksgiving Side Dishes plus an easy framework to plan, cook, and serve them confidently. Mix classics with a few fresh twists, and you’ll have a table everyone remembers.

Jump to Recipe Card

What Makes This 96 Thanksgiving Side Dishes Special

This collection balances tradition and creativity, so you get the nostalgic dishes you love with modern, lighter options alongside them. The list spans vegetables, grains, breads, salads, sauces, and make-ahead stars, making it easy to build a menu that fits your style.

You’ll also find smart tips for prepping, storing, and reheating so your sides taste great and arrive hot. Best of all, the flavors are designed to complement turkey without competing with it.

Ingredients

Here’s a master pantry and produce list to cover a wide range of the 96 Thanksgiving side dishes. You won’t need everything for every dish, but this gives you a strong base:

Vegetables: Yukon gold potatoes, russet potatoes, sweet potatoes, butternut squash, acorn squash, green beans, Brussels sprouts, carrots, parsnips, cauliflower, broccoli, mushrooms, onions, shallots, garlic, leeks, celery, kale, spinach, collard greens, corn, fennel, beets, cranberries
Herbs & Aromatics: Sage, thyme, rosemary, parsley, chives, dill, bay leaves, lemon zest, orange zest
Dairy & Eggs: Butter, heavy cream, milk, half-and-half, cream cheese, sour cream, Greek yogurt, Parmesan, cheddar, Gruyère, mozzarella, goat cheese, eggs
Pantry Staples: Olive oil, vegetable oil, chicken or vegetable broth, flour, cornstarch, panko, breadcrumbs, canned cream soups (optional), maple syrup, honey, brown sugar, white sugar, apple cider vinegar, balsamic vinegar, Dijon mustard, whole-grain mustard
Grains & Breads: White and whole-grain bread for stuffing, cornbread, brioche, dinner rolls, wild rice, brown rice, quinoa, couscous, orzo, farro, polenta
Nuts & Seeds: Pecans, walnuts, almonds, pistachios, pumpkin seeds
Dried Fruit: Cranberries, cherries, apricots, raisins
Seasonings: Salt, black pepper, smoked paprika, cayenne, nutmeg, cinnamon, clove, allspice, poultry seasoning
Extras: Marshmallows, canned pumpkin, canned green chilies, chipotle in adobo, jarred peppers, pomegranate arils, capers

Instructions

Plan your spread: Choose 6–10 sides from the list below.
Aim for a mix of creamy, crunchy, fresh, roasted, and saucy. Balance rich dishes with lighter ones.
Batch your prep: Chop aromatics and veggies the day before. Toast nuts, cube bread for stuffing, and make vinaigrettes in advance.
Start with make-ahead dishes: Prepare cranberry sauce, salad dressings, compound butter, casseroles (unbaked), and mashed potatoes (reheat with cream).
Use the oven wisely: Roast sturdy veggies first at higher heat, then drop the temp for casseroles and breads.
Rotate trays for even cooking.
Stovetop strategy: Make gravy, sautéed greens, and glazed carrots on the stovetop while casseroles bake.
Finish with fresh: Toss salads, add crunchy toppings, and drizzle glazes right before serving for texture and brightness.
Serve hot and layered: Keep sides warm in a low oven. Stagger dishes on the table so every flavor has room to shine.

Storage Instructions

Refrigerate: Most sides keep 3–4 days in airtight containers. Store toppings (nuts, crumbs, herbs) separately to stay crisp.
Freeze: Stuffing, mashed potatoes, roasted squash, and casseroles freeze well for 1–2 months.
Avoid freezing leafy salads and cream-heavy sauces.
Reheat: Low and slow in the oven (300–325°F) with a splash of broth or cream, covered. Use the microwave for portions, stirring halfway.
Crisp back up: Re-crisp toppings under the broiler for 1–2 minutes, watching closely.

Health Benefits

Vegetable-forward options boost fiber, antioxidants, and vitamins A, C, and K.
Whole grains like wild rice, farro, and quinoa support steady energy and heart health.
Nuts and seeds add healthy fats, protein, and crunch without heavy sauces.
Fresh herbs and citrus add flavor so you can use less salt and butter if you choose.

Pitfalls to Watch Out For

Overcrowding pans: Leads to steaming instead of roasting. Use two sheets if needed.
Under-seasoning: Taste as you go.
Salt and acid (lemon or vinegar) brighten rich dishes.
Timing crunch: Too many oven dishes create bottlenecks. Mix in stovetop and no-cook sides.
Soggy toppings: Add breadcrumbs, nuts, and herbs just before serving.

Variations You Can Try

Below are 96 Thanksgiving side dishes grouped by style. Mix and match to build your menu:

Classic Comforts

1. Creamy Mashed Potatoes
2. Turkey Gravy
3. Herb Stuffing with Celery and Onion
4. Green Bean Casserole
5. Sweet Potato Casserole with Marshmallows
6. Cranberry-Orange Sauce
7. Skillet Cornbread
8. Parker House Rolls
9. Roasted Brussels Sprouts with Bacon
10. Honey-Glazed Carrots
11. Scalloped Potatoes
12. Corn Pudding

Fresh and Bright

13. Shaved Brussels Sprout Salad with Apples
14. Kale Caesar with Parmesan and Lemon
15. Arugula Salad with Pomegranate and Pecans
16. Roasted Beet Salad with Goat Cheese
17. Citrus and Fennel Salad
18. Green Beans with Lemon and Almonds
19. Cucumber and Dill Yogurt Salad
20. Simple Garden Salad with Herby Vinaigrette
21. Grapefruit, Avocado, and Radicchio Salad
22. Pickled Red Onions
23. Quick Pickled Cranberries
24. Apple Slaw with Cabbage

Roasted Vegetables

25. Maple-Roasted Carrots
26. Garlic-Parmesan Cauliflower
27. Herb-Roasted Root Vegetables
28. Roasted Butternut Squash with Sage
29. Charred Broccoli with Lemon Zest
30. Balsamic-Glazed Brussels Sprouts
31. Roasted Sweet Potatoes with Chili-Lime
32. Honey-Thyme Acorn Squash
33. Roasted Mushrooms with Garlic Butter
34. Caramelized Onions and Fennel
35. Roasted Delicata Squash Rings
36. Spiced Roasted Cauliflower Steaks

Grains, Rice, and Pasta

37. Wild Rice Pilaf with Mushrooms
38. Quinoa with Cranberries and Pecans
39. Farro Salad with Roasted Squash
40. Creamy Orzo with Spinach
41. Brown Butter Couscous with Herbs
42. Mac and Cheese (Baked)
43. Pumpkin Risotto
44. Lemon-Parmesan Pearl Couscous
45. Wild Rice and Dried Cherry Stuffing
46. Orzo with Roasted Tomatoes
47. Farro with Caramelized Onions
48. Cheesy Polenta

Stuffings and Dressings

49. Cornbread Sausage Stuffing
50. Sourdough Stuffing with Leeks
51. Mushroom and Herb Dressing
52. Apple, Pecan, and Sage Stuffing
53. Oyster Dressing
54. Brioche and Chestnut Stuffing
55. Gluten-Free Wild Rice Dressing
56. Cornbread and Green Chile Stuffing
57. Cranberry-Studded Stuffing
58. Herb and Butter Skillet Stuffing
59. Turkey Sausage and Fennel Stuffing
60. Mushroom Leek and Gruyère Dressing

Casseroles and Bakes

61. Broccoli Rice Casserole
62. Cauliflower Gratin
63. Sweet Potato Gratin with Gruyère
64. Spinach and Artichoke Bake
65. Cheesy Brussels Sprout Bake
66. Twice-Baked Potato Casserole
67. Squash and Sage Lasagna
68. Creamed Corn Casserole
69. Butternut and Kale Bake
70. Creamed Spinach
71. Baked Mashed Cauliflower
72. Potato and Leek Gratin

Breads and Rolls

73. Buttermilk Biscuits
74. Garlic Knots
75. Rosemary Focaccia
76. Cheddar Chive Biscuits
77. Herb Pull-Apart Rolls
78. Cornbread Muffins
79. Soft Dinner Rolls
80. Honey Wheat Rolls
81. Savory Monkey Bread
82. Everything-Seasoned Bread Twists
83. Parmesan Breadsticks
84. Sweet Potato Rolls

Sauces, Condiments, and Extras

85. Classic Pan Gravy
86. Giblet Gravy
87. Cranberry-Jalapeño Relish
88. Maple Butter
89. Sage Brown Butter
90. Whipped Honey Butter
91. Mushroom Gravy
92. Herbed Compound Butter
93. Shallot Vinaigrette
94. Pomegranate Molasses Drizzle
95. Apple Cider Gravy
96. Spiced Cranberry Chutney

FAQ

How many sides should I make for 8 people?

Plan for 5–7 sides: one potato, one stuffing, two veggies, one salad, one bread, and one sauce.

Add one more if you love leftovers.

What can I make ahead?

Make cranberry sauce, dressings, compound butters, and unbaked casseroles 1–3 days ahead. Prep veggies and cube bread for stuffing the day before.

How do I keep mashed potatoes creamy?

Use warm dairy, don’t overmix, and finish with a splash of cream before serving. Hold in a warm slow cooker with a pat of butter on top.

What’s a good gluten-free stuffing option?

Wild rice dressing with mushrooms and herbs is hearty and naturally gluten-free.

Add toasted nuts for crunch.

How do I balance rich dishes?

Pair creamy sides with bright salads, citrusy green beans, or lightly pickled veggies. A touch of acid keeps everything lively.

What if I have limited oven space?

Choose more stovetop sides (gravy, glazed carrots, greens), slow-cooker mashed potatoes, and salads. Reheat roasted veggies briefly under the broiler.

How can I make vegetarian guests happy?

Offer a hearty grain dish, a cheesy casserole, and rich roasted vegetables.

Use vegetable broth in stuffings and gravies.

What’s an easy way to add flavor fast?

Finish dishes with fresh herbs, citrus zest, or a drizzle of flavored butter. Texture boosters like toasted nuts help too.

Final Thoughts

Great 96 Thanksgiving Side Dishes are about balance, warmth, and a few smart make-ahead moves. Pick a range of textures and flavors so every plate feels generous and exciting.

Keep your prep simple, lean on the oven and stovetop strategically, and finish with fresh touches. With these 96 side dish ideas, your table will look and taste like a feast.

I hope you found the perfect additions to your table in this list! I’m Chef Luna, and if I can give you one more tip: keep the appetizers simple and tasty with my Thanksgiving Deviled Eggs. Still debating on the turkey or ham? Head over to my 5 Thanksgiving Dinner Ideas for some final inspiration. Happy cooking!