18 Mouthwatering Thanksgiving Side Dishes All Your Guests Will Love

Make room on your holiday table for these sides that will have your crowd reaching for seconds (and third!).

Traditional Holiday Stuffing

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Sausage and sage give this stuffing a gourmet twist. Make sure to pair you side dishes with a main dish from this ultimate Thanksgiving menu. Get this recipe from Taste of Home.

Hosting Thanksgiving this year? Be sure to download our FREE Thanksgiving guide with recipes, jokes, stories and more.

Sausage Dressing

sausage dressingcountry womanI rely on this slow cooker recipe at Thanksgiving when there is no room in the oven. The results are moist and flavorful. Even family members who don’t usually eat stuffing try some. There are never any leftovers. —Mary Kendall Appleton, WI (Country Woman)

Prep: 20 min. • Cook: 3 hours • Makes: 10 servings

  • 1 lb. bulk pork sausage
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 can (141/2 oz.) chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 11/2 tsp. rubbed sage
  • 1/2 tsp. pepper
  • 1 pkg. (14 oz.) seasoned stuffing cubes (about 9 cups)
  • 1 large tart apple, chopped
  • 1 cup chopped walnuts or pecans
  1. In a large skillet, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer mixture to a greased 5-qt. slow cooker.
  2. Stir in broth, eggs, melted butter, sage and pepper. Add the remaining ingredients and mix lightly to combine.
  3. Cook, covered, on low until a thermometer inserted in center reads 165°, 3-4 hours, stirring once.

Per serving 412 cal., 25g fat (7g sat. fat), 75mg chol., 1080mg sod., 37g carb. (5g sugars, 4g fiber), 13g pro.

Follow these tips to keep your sanity if you're hosting Thanksgiving.

Creamy Make-Ahead Mashed Potatoes

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Mashed potatoes get even better when topped with a savory trio of cheese, onions, and bacon. Follow this low-stress game plan to help you get ready for the big holiday. Get the recipe from Taste of Home.

Roasted Green Vegetable Medley

roasted veggiescountry woman Roasting vegetables like broccoli, green beans, and Brussels sprouts is a great way to serve them, and almost any veggie combo works. —Suzan Crouch Grand Prairie, TX (Country Woman)

Prep: 20 min. • Bake: 20 min. • Makes: 10 servings

  • 1 lb. fresh green beans, trimmed and cut into 2-in. pieces
  • 4 cups fresh broccoli florets
  • 10 small fresh mushrooms, halved
  • 8 fresh Brussels sprouts, halved
  • 2 medium carrots, cut into 1/4-in. slices
  • 1 medium onion, halved and sliced
  • 3 to 5 garlic cloves, thinly sliced
  • 4 Tbsp. olive oil, divided
  • 1/2 cup grated Parmesan cheese
  • 3 Tbsp. julienned fresh basil leaves, optional
  • 2 Tbsp. minced fresh parsley
  • 1 Tbsp. grated lemon peel
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  1. Preheat oven to 425°. Place first seven ingredients in a large bowl; toss with 2 Tbsp. oil. Divide between two 15x10x1-in. pans coated with cooking spray.
  2. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Per serving 109 cal., 7g fat (1g sat. fat), 3mg chol., 96mg sod., 10g carb. (3g sugars, 3g fiber), 4g pro. Diabetic exchanges: 1 vegetable, 1 fat.

You'll most likely make these 8 dumb mistakes this Thanksgiving.

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Broccoli-Cauliflower Cheese Bake

cauliflower cheese baketaste of home

Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick guests will adore. Get the recipe from Taste of Home.

Here are some more time-saving tips if you're hosting Thanksgiving this year. 

Spiced Ambrosia Punch

spiced punchcountry womanThe flavor of chai tea inspired this twist on a basic spiced cider punch. Using apricot and peach nectars surprises everyone. —Aysha Schurman Ammon, ID (Country Woman)

Prep: 15 min. • Cook: 3 hours • Makes: 10 servings

  • 3 1/2 cups apple cider or juice
  • 3 cups apricot nectar
  • 1 cup peach nectar or additional apricot nectar
  • 1/4 cup water
  • 3 Tbsp. lemon juice
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground nutmeg
  • 2 cinnamon sticks (3 in.)
  • 1 tsp. finely chopped fresh gingerroot
  • 1 tsp. grated orange peel
  • 8 whole cloves
  • Orange slices and lemon peel strips, optional
  1. In a 3- or 4-qt. slow cooker, combine first seven ingredients. Place cinnamon sticks, ginger, orange peel and cloves on a double thickness of cheesecloth. Enclose seasonings; tie securely with string. Add to slow cooker.
  2. Cook, covered, on low until flavors are blended, 3-4 hours. Discard spice bag. Serve warm. Garnish if desired.

Per serving 115 cal., 0 fat (0 sat. fat), 0 chol., 14mg sod., 29g carb. (26g sugars, 1g fiber), 0 pro.

Sesame Green Beans

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Vibrant and flavorful, this side will be a welcome accompaniment to any menu. Get this recipe from Taste of Home.

Do you know what happens to your body when you overeat on Thanksgiving? It's not pretty.

Creamy Cranberry Salad

creamy cranberry saladCountry womanOne of my piano students taught me the perfect lesson in salad for the holidays. The keys are cranberries, pineapple, marshmallows and nuts. —Alexandra Lypecky Dearborn, MI (Country Woman)

Prep: 15 min. + chilling •  Makes: 16 servings

  • 3 cups fresh or thawed frozen cranberries, chopped
  • 1 can (20 oz.) unsweetened crushed pineapple, drained
  • 2 cups miniature marshmallows
  • 1 medium apple, chopped
  • 2/3 cup sugar
  • 1/8 tsp. salt
  • 2 cups heavy whipping cream
  • 1/4 cup chopped walnuts
  1. In a large bowl, stir together the first six ingredients. Refrigerate, covered, overnight.
  2. To serve, beat heavy cream until stiff peaks form. Fold whipped cream and walnuts into the cranberry mixture.

Test Kitchen Tips: Make it easy on yourself. Pulse cranberries in a food processor to chop them.To really bring the walnuts to life, toast them for a few minutes in a dry skillet. Stir occasionally and watch closely so they don’t burn. Remove from the heat when fragrant.

Per serving 200 cal., 12g fat (7g sat. fat), 34mg chol., 32mg sod., 23g carb. (20g sugars, 1g fiber), 1g pro.

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Butternut Orzo Risotto

Taste of Home

This creamy dish resembles traditional rice risotto, only it’s quicker and easier to make. Get this recipe from Taste of Home.

Need help setting the Thanksgiving table? These easy tips and tablescape ideas will help.

Sausage Bread Dressing

Taste of Home

To save time, chop the veggies and prepare the stuffing mix ahead of time. Get this recipe from Taste of Home.

Buttery Sweet Potato Casserole

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This dish goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. Get this recipe from Taste of Home.

Make sure to brush up on these Thanksgiving etiquette tips for hosts and guests.

Corn and Broccoli in Cheese Sauce

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Save room in the oven by making this savory side in your slow cooker. Get this recipe from Taste of Home.

These Thanksgiving foods are ranked from best to worst for your weight.

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Herb-Roasted Vegetables

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Thyme, oregano, and rosemary create the perfect seasoning blend for the slow-roasted vegetable medley. Get this recipe from Taste of Home.

Broccoli & Horseradish Sauce Recipe

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This flavorful vegetable recipe can be served alongside prime rib for holidays and special occasions. Get this recipe from Taste of Home.

Creamed Corn with Bacon Recipe

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Bacon adds an unusual crunch to this classic side. Get this recipe from Taste of Home.

Creamed Spinach with Bacon

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Even dedicated spinach-haters may take a shine to this rich, savory variation. Get this recipe from Taste of Home.

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Almond Cranberry Squash Bake Recipe

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This quintessentially autumnal dish packs several seasonal flavors into one tasty whole. Get this recipe from Taste of Home.

Maple Walnut Cake

Country womanThis cake reminds me of my beloved grandpa, who made delicious maple syrup when I was a child. The cake not only honors his memory but has proved to be a favorite with family and friends. —Lori Fee Middlesex, NY (Country Woman)

Prep: 45 min. Bake: 15 min. + cooling Makes: 16 servings

  • 1/2 cup unsalted butter, softened
  • 11/2 cups packed light brown sugar
  • 3 large eggs
  • 1 tsp. maple flavoring or maple syrup
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk

Candied Walnuts

  • 1 Tbsp. unsalted butter
  • 11/2 cups coarsely chopped walnuts
  • 1 Tbsp. maple syrup
  • 1/4 tsp. salt

Frosting

  • 2 cups unsalted butter, softened
  • 1 tsp. maple flavoring or maple syrup
  • 1/4 tsp. salt
  • 5 cups confectioners’ sugar
  • 1/4 to 1/2 cup half-and-half cream
  • 3 Tbsp. maple syrup, divided
  1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  2. Cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool.
  5. For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in the confectioners’ sugar and enough cream to reach desired consistency.
  6. Place one cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 Tbsp. maple syrup. Repeat layers.
  7. Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.

Per serving 653 cal., 38g fat (20g sat. fat), 116mg chol., 275mg sod., 75g carb. (61g sugars, 1g fiber), 5g pro.

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