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96 Thanksgiving Side Dishes - A Cozy, Crowd-Pleasing Lineup

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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Batch your prep: Chop aromatics and veggies the day before. Toast nuts, cube bread for stuffing, and make vinaigrettes in advance.
  3. Start with make-ahead dishes: Prepare cranberry sauce, salad dressings, compound butter, casseroles (unbaked), and mashed potatoes (reheat with cream).
  4. Use the oven wisely: Roast sturdy veggies first at higher heat, then drop the temp for casseroles and breads. Rotate trays for even cooking.
  5. Stovetop strategy: Make gravy, sautéed greens, and glazed carrots on the stovetop while casseroles bake.
  6. Finish with fresh: Toss salads, add crunchy toppings, and drizzle glazes right before serving for texture and brightness.
  7. Serve hot and layered: Keep sides warm in a low oven. Stagger dishes on the table so every flavor has room to shine.