Thanksgiving Side Dishes: Delicious & Easy Recipes

Thanksgiving Side Dishes: Let's be honest, while the turkey often steals the spotlight, the Thanksgiving side dishes are the unsung heroes of the holiday feast! Are you ready to elevate your Thanksgiving spread from ordinary to extraordinary? I'm here to guide you through a collection of delectable side dishes that will have your guests raving long after the last slice of pumpkin pie is devoured.

Thanksgiving, a holiday steeped in tradition, is a time for family, gratitude, and, of course, incredible food. Many of our beloved Thanksgiving sides have roots stretching back centuries, evolving from simple harvest staples to the culinary masterpieces we enjoy today. Think about it: cranberry sauce, a tart counterpoint to the richness of the meal, was likely a part of early Thanksgiving celebrations. Stuffing, with its myriad variations, reflects the diverse cultural backgrounds of families across the country.

But what makes these Thanksgiving Side Dishes so irresistible? It's the symphony of flavors and textures! From the creamy smoothness of mashed potatoes to the sweet and savory notes of roasted vegetables, each dish offers a unique sensory experience. And let's not forget the convenience factor! Many side dishes can be prepared ahead of time, freeing you up to focus on the main event. Whether you're a seasoned chef or a kitchen novice, these recipes are designed to be approachable and rewarding. Get ready to create a Thanksgiving feast that's both delicious and memorable!

Ingredients:

• Sweet Potato Casserole:
• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Pecan Topping:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 cup chopped pecans
• Green Bean Casserole:
• 2 pounds fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces French fried onions
• Cranberry Sauce:
• 12 ounces fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 orange, zested and juiced
• 1/4 teaspoon ground cinnamon
• Stuffing:
• 1 loaf (1 pound) day-old bread, cubed
• 1/2 cup unsalted butter
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 4 cups chicken broth
• 1 large egg, beaten
• Salt and pepper to taste

Sweet Potato Casserole Instructions:

1. Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). In a large pot, cover the cubed sweet potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
2. Mash the Sweet Potatoes: Return the drained sweet potatoes to the pot. Add the melted butter, granulated sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Mash until smooth and well combined. You can use a potato masher or an electric mixer for a smoother consistency.
3. Prepare the Pecan Topping: In a medium bowl, combine the flour and brown sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
4. Assemble and Bake: Pour the mashed sweet potato mixture into a greased 9x13 inch baking dish. Sprinkle the pecan topping evenly over the sweet potatoes. Bake for 25-30 minutes, or until the topping is golden brown and the sweet potatoes are heated through. Let cool slightly before serving.

Green Bean Casserole Instructions:

1. Prepare the Green Beans: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 5-7 minutes, or until crisp-tender. Drain well and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and are lightly browned, about 8-10 minutes.
3. Make the Sauce: Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes. Stir in the heavy cream, salt, and pepper.
4. Assemble and Bake: Add the cooked green beans to the skillet with the sauce and stir to combine. Pour the mixture into a greased 9x13 inch baking dish. Bake for 20-25 minutes, or until bubbly.
5. Add the Fried Onions: Remove the casserole from the oven and sprinkle the French fried onions evenly over the top. Return to the oven and bake for an additional 5-10 minutes, or until the onions are golden brown. Let cool slightly before serving.

Cranberry Sauce Instructions:

1. Combine Ingredients: In a medium saucepan, combine the cranberries, granulated sugar, water, orange zest, orange juice, and cinnamon.
2. Cook the Sauce: Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
3. Cool and Serve: Remove the saucepan from the heat and let the cranberry sauce cool completely. The sauce will thicken further as it cools. Store in the refrigerator until ready to serve.

Stuffing Instructions:

1. Prepare the Bread: Preheat your oven to 300°F (150°C). Spread the cubed bread on a baking sheet and bake for 10-15 minutes, or until lightly toasted and dried out. This helps prevent the stuffing from becoming soggy. Remove from the oven and set aside.
2. Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
3. Combine Ingredients: In a large bowl, combine the toasted bread cubes, sautéed onion and celery, sage, thyme, and marjoram.
4. Add the Wet Ingredients: In a separate bowl, whisk together the chicken broth and beaten egg. Pour the mixture over the bread mixture and toss gently to combine. Season with salt and pepper to taste.
5. Bake the Stuffing: Pour the stuffing into a greased 9x13 inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the stuffing is heated through. Let cool slightly before serving.

Conclusion:

This Thanksgiving, ditch the predictable and embrace a side dish that will truly wow your guests! This recipe isn't just another addition to the table; it's a flavor explosion waiting to happen. From the vibrant colors to the tantalizing aroma, it's a feast for the senses that perfectly complements the traditional Thanksgiving fare. I've personally tested and tweaked this recipe countless times to ensure it's foolproof and delivers exceptional results every single time. Trust me, once you try it, it will become a staple in your Thanksgiving repertoire. But why is this particular side dish a must-try? It's all about the balance. We've carefully combined sweet, savory, and tangy elements to create a symphony of flavors that dance on your palate. The textures are equally captivating, offering a delightful contrast between creamy, crunchy, and tender. It's a dish that appeals to a wide range of tastes, making it a crowd-pleaser for even the pickiest eaters. Plus, it's surprisingly easy to prepare, freeing you up to focus on other aspects of your Thanksgiving feast. Looking for serving suggestions? This side dish pairs beautifully with roasted turkey, ham, or even a vegetarian main course. For a classic Thanksgiving presentation, serve it alongside cranberry sauce, stuffing, and mashed potatoes. To elevate the dish further, consider garnishing it with fresh herbs like parsley or thyme. A sprinkle of toasted pecans or walnuts can also add a delightful crunch. And the best part? This recipe is incredibly versatile! Feel free to experiment with different variations to suit your preferences. If you're a fan of spice, add a pinch of cayenne pepper or a dash of hot sauce. For a sweeter twist, incorporate dried cranberries or chopped apples. You can also substitute different vegetables based on what's in season or what you have on hand. The possibilities are endless! Here are a few variations to get you started:

Sweet & Spicy:

Add a pinch of cayenne pepper and a tablespoon of maple syrup for a sweet and spicy kick.

Cranberry Walnut:

Stir in 1/2 cup of dried cranberries and 1/4 cup of chopped walnuts for added texture and flavor.

Apple Cinnamon:

Incorporate 1 diced apple and 1/2 teaspoon of cinnamon for a warm and comforting twist.

Vegetarian Delight:

Add roasted butternut squash or sweet potatoes for a heartier and more substantial side dish. Ultimately, the goal is to make this recipe your own and create a Thanksgiving side dish that reflects your personal taste. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a Thanksgiving masterpiece! I'm confident that this recipe will become a cherished tradition in your family for years to come. Don't be afraid to get creative and have fun with it! And most importantly, I'd love to hear about your experience! Once you've tried this recipe, please share your thoughts, variations, and photos in the comments below. Your feedback is invaluable and helps me continue to create delicious and inspiring recipes for you. Let's make this Thanksgiving the most memorable one yet, one delicious side dish at a time! I am sure that this recipe will become one of your favorite Thanksgiving Side Dishes. Happy cooking, and happy Thanksgiving!

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Thanksgiving Side Dishes: Delicious & Easy Recipes

Creamy sweet potato casserole topped with a crunchy pecan streusel. A homemade version of the classic Green Bean Casserole, made with fresh green beans and a creamy mushroom sauce. Tart and sweet cranberry sauce with a hint of orange and cinnamon. Classic Thanksgiving stuffing with savory herbs, onions, and celery.

Prep Time20 minutes 20 minutes 5 minutes 20 minutes

Cook Time45 minutes 40 minutes 15 minutes 60 minutes

Total Time65 minutes

Category: Dinner

Yield: 8-10 servings 8-10 servings About 3 cups 8-10 servings

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Ingredients

• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 cup chopped pecans
• 2 pounds fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces French fried onions
• 12 ounces fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 orange, zested and juiced
• 1/4 teaspoon ground cinnamon
• 1 loaf (1 pound) day-old bread, cubed
• 1/2 cup unsalted butter
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 4 cups chicken broth
• 1 large egg, beaten
• Salt and pepper to taste

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). In a large pot, cover the cubed sweet potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
2. Mash the Sweet Potatoes: Return the drained sweet potatoes to the pot. Add the melted butter, granulated sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Mash until smooth and well combined. You can use a potato masher or an electric mixer for a smoother consistency.
3. Prepare the Pecan Topping: In a medium bowl, combine the flour and brown sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
4. Assemble and Bake: Pour the mashed sweet potato mixture into a greased 9x13 inch baking dish. Sprinkle the pecan topping evenly over the sweet potatoes. Bake for 25-30 minutes, or until the topping is golden brown and the sweet potatoes are heated through. Let cool slightly before serving.
5. Prepare the Green Beans: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 5-7 minutes, or until crisp-tender. Drain well and set aside.
6. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and are lightly browned, about 8-10 minutes.
7. Make the Sauce: Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes. Stir in the heavy cream, salt, and pepper.
8. Assemble and Bake: Add the cooked green beans to the skillet with the sauce and stir to combine. Pour the mixture into a greased 9x13 inch baking dish. Bake for 20-25 minutes, or until bubbly.
9. Add the Fried Onions: Remove the casserole from the oven and sprinkle the French fried onions evenly over the top. Return to the oven and bake for an additional 5-10 minutes, or until the onions are golden brown. Let cool slightly before serving.
10. Combine Ingredients: In a medium saucepan, combine the cranberries, granulated sugar, water, orange zest, orange juice, and cinnamon.
11. Cook the Sauce: Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
12. Cool and Serve: Remove the saucepan from the heat and let the cranberry sauce cool completely. The sauce will thicken further as it cools. Store in the refrigerator until ready to serve.
13. Prepare the Bread: Preheat your oven to 300°F (150°C). Spread the cubed bread on a baking sheet and bake for 10-15 minutes, or until lightly toasted and dried out. This helps prevent the stuffing from becoming soggy. Remove from the oven and set aside.
14. Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
15. Combine Ingredients: In a large bowl, combine the toasted bread cubes, sautéed onion and celery, sage, thyme, and marjoram.
16. Add the Wet Ingredients: In a separate bowl, whisk together the chicken broth and beaten egg. Pour the mixture over the bread mixture and toss gently to combine. Season with salt and pepper to taste.
17. Bake the Stuffing: Pour the stuffing into a greased 9x13 inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the stuffing is heated through. Let cool slightly before serving.

Notes

• For an extra smooth casserole, use an electric mixer to mash the sweet potatoes.
• The pecan topping can be made ahead of time and stored in the refrigerator until ready to use.
• For a richer flavor, use homemade chicken broth.
• If you don't have heavy cream, you can substitute half-and-half, but the sauce may not be as thick.
• The cranberry sauce can be made several days in advance and stored in the refrigerator.
• Adjust the amount of sugar to your liking, depending on the tartness of the cranberries.
• Using day-old bread is crucial for preventing soggy stuffing.
• You can add other vegetables to the stuffing, such as mushrooms or carrots.
• For a richer flavor, use homemade chicken broth.