Honestly, These Sides Are The Best Parts Of Thanksgiving

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Happy Thanksgiving! While we all know that the main course is what you dig into — whether it’s turkey, chicken, or eggplant parmesan (shout out to my family) — sides are equally important! Whether you want a delicious stuffing or some garlic mashed potatoes, these top 10 Thanksgiving sides will pair perfectly with the rest of your dinner.

Cheesy Brussels Sprouts

Thanks to Delish for the recipe!

Ingredients

• 5 slices bacon

• 3 tbsp. butter

• 2 small shallots, minced

• 2 lb. Brussels sprouts, halved

• Kosher salt

• 1/2 tsp. cayenne pepper

• 3/4 c. heavy cream

• 1/2 c. shredded sharp white cheddar

• 1/2 c. shredded Gruyère

Directions

1. Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat. 

2. Return skillet to medium heat and melt butter. Add shallots and brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes. 

3. Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon. 

4. Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, switch oven to broil and broil 1 minute.)

Creamy Garlic Mashed Potatoes

Thanks to Alton Brown at The Food Network for the recipe!

Ingredients

• 3 1/2 pounds russet potatoes

• 2 tablespoons kosher salt

• 16 fluid ounces (2 cups) half-and-half

• 6 cloves garlic, crushed

• 6 ounces grated Parmesan

Directions

Cream Corn Like No Other

Thanks to AllRecipes for the recipe!

Ingredients

• 2 (10 ounce) packages frozen corn kernels, thawed

• 1 cup heavy cream

• 1 teaspoon salt

• 2 tablespoons granulated sugar

• ¼ teaspoon freshly ground black pepper

• 2 tablespoons butter

• 1 cup whole milk

• 2 tablespoons all-purpose flour

• ¼ cup freshly grated Parmesan cheese 

Directions

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Instant Pot Cherry-Orange Cranberry Sauce

Thanks to AllRecipes for the recipe!

Ingredients

• 1 (12 ounce) package fresh cranberries 

• ½ cup dried cherries, coarsely chopped

• ⅓ cup water

• ¼ teaspoon ground cinnamon

• ⅛ teaspoon salt

• ½ cup orange marmalade

• ¼ cup brown sugar

Directions

1. Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.

2. Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Switch to the quick-release method according to manufacturer’s instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.

3. Select saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

Green Bean Salad with Basil, Balsamic and Parmesan

Thanks to Simply Recipes for the recipe!

Ingredients

• 1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces

• Salt

• 1/2 cup finely chopped red onion (or shallots)

• 2 tablespoons balsamic vinegar

• 4 tablespoons extra virgin olive oil

• 3/4 cup chopped fresh basil leaves

• 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

• Freshly ground black pepper

Directions

1. Soak the onions: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.

2. Blanch the green beans: Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.

   Fresh young beans should cook quickly. Older, tougher beans may take longer.

3. Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking.

   Drain the green beans and the red onions.

4. Toss with red onion, balsamic, and Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.

   Chill until ready to serve.

Sausage, Apple, & Cranberry Stuffing

Thanks to AllRecipes for the recipe!

Ingredients

• 1 ½ cups cubed whole wheat bread

• 3 ¾ cups cubed white bread

• 1 pound ground turkey sausage

• 1 cup chopped onion 

• ¾ cup chopped celery

• 2 ½ teaspoons dried sage

• 1 ½ teaspoons dried rosemary

• ½ teaspoon dried thyme

• 1 Golden Delicious apple, cored and chopped

• ¾ cup dried cranberries

• ⅓ cup minced fresh parsley

• 1 cooked turkey liver, finely chopped

• ¾ cup turkey stock

• 4 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

3. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Southern Baked Mac and Cheese

Thanks to Nikki Scott at Food Network Kitchen for the recipe!

Ingredients

• Kosher salt

• 1 pound elbow macaroni

• 5 large eggs

• 3 1/2 cups heavy cream

• 2 1/2 teaspoons Cajun seasoning

• 1/2 teaspoon ground mustard

• 1/4 teaspoon ground nutmeg

• 1 pound sharp Cheddar, shredded

• 1 pound whole-milk mozzarella, shredded

• 1 pound Gouda, shredded

Directions

1. Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.

2. Cook the macaroni according to the package directions until 3 minutes less than fully cooked. Drain and rinse under cold water until cooled; drain well. Add the cooked pasta back to the pot. 

3. Put the eggs, heavy cream, Cajun seasoning, ground mustard, nutmeg and a big pinch of salt in a medium bowl and whisk to combine. Pour over the cooked pasta and stir to combine. 

4. Toss together the Cheddar, mozzarella and Gouda in a large bowl. Add the cheeses to the pot and stir to evenly combine. Transfer the mixture to a 9-by-13-inch baking dish. 

5. Bake until the center of the mac and cheese is set and the top is golden brown, 60 to 70 minutes. Let cool about 10 minutes before serving. 

Jalapeño Bacon Skillet Cornbread

Thanks to Doug Melkovitz at Food Network Magazine for the recipe!

Ingredients

• 1 cup yellow cornmeal

• 1/2 cup all-purpose flour

• 1/2 cup cake flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 6 slices bacon, finely chopped

• 1/2 sweet onion, diced

• 2 cloves garlic, minced

• 2 large eggs

• 1 1/2 cups buttermilk

• 6 tablespoons unsalted butter, melted and cooled slightly, plus more for the skillet if needed

• 1/4 cup honey

• 2 to 3 jalapeño peppers, seeded and diced

Directions

1. Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.

2. Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.

3. Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.

4. Whisk the eggs, buttermilk, melted butter, honey and jalapeños in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).

5. Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there’s not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.

Sweet Potato Casserole

Thanks to Food Network for the recipe!

Ingredients

Filling:

• 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

• 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed 

• 1/2 cup milk

• 1/4 cup brown sugar, packed

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon kosher salt

• 2 large eggs

Topping:

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar, packed

• 1/2 stick (4 tablespoons) unsalted butter, melted

• 1/4 teaspoon kosher salt

• 3/4 cup chopped pecans

Directions

1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Five Thanksgiving Sides in One Sheet Pan

Thanks to Food Network Kitchen for the recipe!

Ingredients:

Biscuits:

• Two 7.5-ounce tubes refrigerated mini biscuits, such as Pillsbury Junior’s

Cranberry Sauce:

• 12 ounces frozen cranberries

• 1/2 cup granulated sugar

• 1/3 cup orange juice

• 2 tablespoons cornstarch

• 1 tablespoon turbinado sugar

Sweet Potato Casserole:

• 1 1/2 pounds sweet potatoes, peeled and chopped (about 2 medium)

• 1/4 cup whole milk

• 2 tablespoons unsalted butter

• 2 tablespoons light brown sugar

• 1/2 teaspoon vanilla extract

• Kosher salt and freshly ground black pepper

• 1/2 cup mini marshmallows

Green Bean Casserole:

• 3 tablespoons olive oil

• 5 ounces sliced crimini mushrooms

• Quarter small onion, chopped

• 2 tablespoons all-purpose flour

• 1/2 cup heavy cream

• Kosher salt and freshly ground black pepper

• 12 ounces frozen, cut green beans

• 1/3 cup crispy fried onions, such as French’s

Scalloped Potatoes:

• 3/4 pound Yukon gold potatoes (about 3 medium)

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan

• 1 small clove garlic, finely chopped

• 1 teaspoon fresh thyme leaves, chopped

• Kosher salt and freshly ground black pepper

• 1/4 cup shredded Gruyere

Directions

1. Preheat the oven to 350 degrees F. Arrange 14 of the biscuits into a “+” shape in a 18-by-13-inch rimmed baking sheet. You should have 4 equal quadrants. (Reserve the remaining biscuits for another use.) Refrigerate until ready to use.

2. For the cranberry sauce: Mix together the cranberries, sugar, orange juice and cornstarch in a medium bowl until well-combined and set aside.  

3. For the sweet potato casserole: Place the sweet potatoes in a medium microwave-safe bowl and cover with plastic wrap. Microwave until soft and easy to mash with a fork, about 12 minutes. Add in the milk, butter, sugar, vanilla, 1 1/2 teaspoons salt and a few grinds of pepper and mash with a fork or a potato masher until smooth with just a few chunks and set aside. 

4. For the green bean casserole: Heat the oil in a medium non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are soft and have released most of their liquid, 5 to 6 minutes. Sprinkle the flour over the vegetables then stir in the heavy cream, 1 1/2 teaspoons salt and a few grinds of pepper. Cook, stirring frequently, until the sauce has thickened, 2 to 3 minutes. Fold in the green beans until well coated and set aside. 

5. For the scalloped potatoes: Slice the potatoes 1/8-inch-thick and transfer to a medium microwave-safe bowl along with the heavy cream, Parmesan, garlic, thyme, 1 1/2 teaspoons salt and a few grinds of pepper. Toss to coat and microwave until softened, about 7 minutes. Set aside. 

6. Assemble the sheet pan: Pour the cranberry mixture into one quadrant of the baking sheet and sprinkle with the turbinado sugar. Spread the sweet potatoes into a second quadrant and sprinkle with the marshmallows. Pour the green bean mixture into a third quadrant and sprinkle with the crispy onions. Spread the scallop potato mixture into the final quadrant and sprinkle with the Gruyere. 

7. Bake until the biscuits are cooked through and golden brown, the cranberries are bubbling and bursting, the marshmallows have turned golden brown and the scalloped potatoes are cooked through, 30 to 35 minutes. Let cool 5 minutes before serving. 

What sides will you have at Thanksgiving this year? Any favorite recipes? Let us know in the comments below!

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