There’s something magical about Thanksgiving dinner—the way the whole house smells like roasted turkey and warm spices, the laughter around the table, and, of course, the mountain of delicious sides that make the meal unforgettable. I still remember my grandma’s kitchen on Thanksgiving morning, packed with steaming bowls of mashed potatoes, green bean casserole, and cranberry sauce, all waiting to take their rightful place next to the star of the show: the turkey. These Turkey Sides Thanksgiving dishes aren’t just extras—they’re the soul of the meal, bringing comfort, color, and flavor to every bite. And the best part? They’re simple to make, so you can spend less time stressing and more time enjoying the people you love.
Why You’ll Love These Turkey Sides Thanksgiving
These aren’t just any sides—they’re the kind of dishes that make people go back for seconds (and thirds!). Here’s why they’ll become your new Thanksgiving staples:
- Easy does it: No fancy techniques here—just simple, tried-and-true methods that even beginner cooks can nail. The mashed potatoes? Just boil and mash. The green bean casserole? Mix and bake. Done!
- Crowd-pleasing flavors: From the creamy comfort of mashed potatoes to the tangy pop of cranberry sauce, there’s something for everyone at the table (even picky Uncle Joe).
- Make-ahead magic: Nearly all these sides can be prepped the day before, so you’re not stuck in the kitchen while everyone else is watching the game.
- Perfect pairings: Each side is designed to complement the turkey, creating that perfect bite of savory, sweet, and creamy all at once.
- Leftover heaven: These sides taste just as amazing the next day—if there’s any left, that is!
Ingredients for the Best Turkey Sides Thanksgiving
Gathering these simple ingredients is half the battle won. Here’s what you’ll need to create a Thanksgiving spread that’ll have everyone raving:
- Mashed Potatoes: 4 large russet potatoes (peeled and cubed), ½ cup whole milk, 4 tbsp unsalted butter, salt & pepper to taste
- Green Bean Casserole: 1 lb fresh green beans (trimmed and halved), 1 can cream of mushroom soup, 1 cup crispy fried onions
- Cranberry Sauce: 12 oz fresh cranberries, 1 cup granulated sugar, ½ cup water
- Roasted Carrots: 1 lb carrots (peeled and cut into sticks), 2 tbsp olive oil, 1 tsp dried thyme, salt & pepper
- Stuffing: 6 cups cubed day-old bread, 1 stick melted butter, 2 cups chicken broth, 1 diced onion, 2 stalks diced celery
- Gravy: 2 cups turkey drippings, ¼ cup all-purpose flour, salt & pepper
Pro tip: Measure everything before you start cooking—Thanksgiving is stressful enough without last-minute ingredient hunts!
How to Make Turkey Sides Thanksgiving
Now for the fun part—bringing all those delicious ingredients together! Don’t let the list intimidate you. I’ve made these sides so many Thanksgivings, I could practically do them in my sleep (though I don’t recommend trying that). Here’s how to make each one shine:
Preparing the Mashed Potatoes
Boil those peeled potato cubes in salted water for 15-20 minutes until they’re fork-tender. Drain them well—soggy potatoes make sad mash! Return them to the pot, add the butter while they’re still hot (this melts it perfectly), then pour in the warm milk as you mash. Season with salt and pepper to taste. For extra creamy potatoes, I like to use a potato ricer, but good old elbow grease works too!
Making the Green Bean Casserole
Blanch your green beans for 2 minutes first—it keeps them crisp-tender. Mix them with the cream of mushroom soup (yes, the whole can!) and half those crispy onions. Spread in a baking dish and top with the remaining onions. Bake at 350°F for 25 minutes until bubbly and golden. That onion topping should be gloriously crisp!
Cooking the Cranberry Sauce
Combine cranberries, sugar, and water in a saucepan over medium heat. You’ll hear them start to pop after about 5 minutes—that’s your cue to stir occasionally until thickened (about 10 minutes total). It’ll thicken more as it cools. Don’t skip tasting it—sometimes I add a splash of orange juice for brightness!
Roasting the Carrots
Toss carrot sticks with olive oil, thyme, salt and pepper on a baking sheet. Roast at 400°F for 20-25 minutes, flipping halfway. You want them caramelized at the edges but still with some bite. Fresh rosemary works great too if you’re out of thyme!
Baking the Stuffing
Sauté onions and celery in half the butter first—it builds flavor! Mix with bread cubes, broth, and remaining melted butter. Bake at 375°F for 30 minutes covered, then 10 uncovered for crunch. The top should be golden and the center moist but not soggy when it’s done.
Tips for Perfect Turkey Sides Thanksgiving
After years of Thanksgiving trial and error (and a few burnt casseroles), here are my foolproof tricks for turkey side dish success:
- Taste as you go: Season those mashed potatoes gradually – what seems like enough salt in the pot often disappears once everything’s mixed!
- Crisp is key: For the green bean casserole, add half the fried onions just before serving so they stay gloriously crunchy.
- Make-ahead magic: Prep everything except the stuffing the day before – it all reheats beautifully while the turkey rests.
- Keep it warm: Use slow cookers or warming drawers for sides – cold mashed potatoes are a Thanksgiving tragedy.
Ingredient Substitutions for Turkey Sides Thanksgiving
Ran out of fresh green beans? No problem! Here’s how to adapt these sides without losing that Thanksgiving magic:
- Green beans: Frozen work just fine—thaw and pat dry first to avoid a watery casserole.
- Bread for stuffing: Gluten-free bread cubes or cornbread make great swaps (reduce broth slightly).
- Cranberries: Use frozen if fresh aren’t available—no need to thaw!
- Milk in mash: Half-and-half adds richness, or almond milk keeps it dairy-free.
- Fried onions: Make your own by sautéing shallots in butter until crisp.
Trust me—your guests will never know these weren’t “the plan” all along!
Serving Suggestions for Turkey Sides Thanksgiving
Oh, the joy of arranging that beautiful Thanksgiving plate! Here’s how I like to serve these sides for maximum wow-factor: Start with a generous scoop of mashed potatoes as your fluffy “bed” for sliced turkey, then drizzle everything with warm gravy—it should pool just slightly around the edges. Nestle the green bean casserole and roasted carrots side by side for color contrast, add a quenelle of cranberry sauce (or just plop it proudly—we’re not fancy here!), and don’t forget that golden stuffing wedge. Pro tip: Give everyone an extra gravy boat—you’ll be the hero of the meal!
Storing and Reheating Turkey Sides Thanksgiving
Here’s the good news—these sides actually get better as leftovers! Store everything airtight in the fridge for up to 4 days. Mashed potatoes and stuffing freeze beautifully for a month (just thaw overnight in the fridge). When reheating, add a splash of broth to mashed potatoes before microwaving (covered!) in 30-second bursts. Casseroles revive perfectly at 350°F for 15-20 minutes—throw foil over the top if they’re browning too fast. Cranberry sauce? Just stir and serve cold—it’s delicious either way. Pro tip: Label containers clearly unless you enjoy Thanksgiving surprise meals all week!
Nutritional Information
Keep in mind—these are rough estimates and will vary based on your exact ingredients and portions. But here’s a general idea per serving: about 300 calories, 12g fat (4g saturated), 40g carbs (5g fiber), and 6g protein. The cranberry sauce adds natural sweetness at about 10g sugar per serving.
Frequently Asked Questions
Can I make these turkey sides ahead of time?
Absolutely! That’s the beauty of Thanksgiving sides—they’re designed for prepping in advance. The mashed potatoes, green bean casserole, and roasted carrots can all be made 1-2 days before. Just store them covered in the fridge and reheat before serving. The cranberry sauce actually tastes better after sitting overnight!
What’s the best way to keep sides warm during Thanksgiving dinner?
I swear by my slow cooker for mashed potatoes—just set it to “warm” and stir occasionally. For other sides, use your oven’s warming drawer or keep them covered with foil in a 200°F oven. Just don’t leave them too long or they’ll dry out!
Can I freeze leftovers?
You bet! The mashed potatoes and stuffing freeze beautifully for up to a month. Thaw overnight in the fridge before reheating. The green bean casserole gets a bit soggy after freezing, but still tastes great—just add fresh fried onions when reheating to bring back the crunch.
For more Thanksgiving inspiration, check out our Pinterest page!
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5 Irresistible Turkey Sides Thanksgiving That Steal the Show
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Classic side dishes to complement your Thanksgiving turkey.
Ingredients
- 4 cups mashed potatoes
- 1 cup green bean casserole
- 1 cup cranberry sauce
- 1 cup roasted carrots
- 1 cup stuffing
- 1 cup gravy
Instructions
- Prepare mashed potatoes by boiling and mashing them with butter and milk.
- Make green bean casserole by mixing cooked green beans with cream of mushroom soup and fried onions.
- Cook cranberry sauce by simmering cranberries with sugar and water.
- Roast carrots in the oven with olive oil and herbs.
- Bake stuffing in a dish until golden brown.
- Serve all sides warm with turkey and gravy.
Notes
- Adjust seasoning to taste.
- Use fresh or frozen vegetables.
- Make ahead for easy serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baked/Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: turkey sides, Thanksgiving, holiday recipes