​

Hi Reader,

In my family, turkey wasn't a thing for Thanksgiving. My dad, for whatever reason, didn't like it. Instead, we had capons, which I happily ate until he told me they were "emasculated chickens." After that, I was Team Side Dishes. My grandmother’s dressing, my mother’s mashed potatoes, my godmother's French stuffing, the obligatory green beans that no one touched but everyone felt guilty omitting.

Of course, back then, it was chaos. My mother swore she had everything “under control,” which usually meant three burners sputtering, gravy threatening mutiny, and my father in the corner muttering prayers over the carving knife. These days, I’ve learned that Thanksgiving doesn’t have to resemble a Greek tragedy. With a little planning, the sides can actually shine—no burnt rolls, no forgotten cranberry sauce still chilling in the fridge.
​
And let’s be honest: no one dreams about leftover turkey. They dream about the stuffing reheated in a skillet until crisp, the mashed potatoes reborn as patties, the cranberry sauce that somehow tastes better on day two. The sides aren’t just spatial and dietary fillers. They're the whole damn show.

​

Side Dish Strategy for Sanity (and Glory)

1. Make a Timeline: Map out what can be done days ahead—cranberry sauce, pie crusts, even stuffing. Your future self will kiss you.
2. Double Duty Dishes: Mashed potatoes become potato patties. Roasted veg turns into soup. Plan sides with leftovers in mind.
3. Don’t Neglect the Greens: A bright salad or roasted Brussels sprouts cut through all the butter and starch. Yes, they matter.
4. Delegate Like a Boss: Let guests bring sides. (Just gently assign so you don’t end up with four sweet potato casseroles.)
5. Finish Strong: Warm the bread last. That smell of fresh rolls floating through the house? Pure Thanksgiving theater.

​

WHAT'S INSIDE...

• ​Wild Mushroom Stuffing​
• ​Barefoot Contessa Caramelized Shallots​
• ​Creamed Spinach​
• ​Bourbon Sweet Potatoes​
• ​Butternut Squash Gratin​
• ​Glazed Turnips & Apples​
• ​Ina Garten's Mashed Potatoes With Lemon​
• ​Braised Carrots With Orange & Rosemary​
• ​Pan-Fried Green Beans​
• ​Potatoes Dauphinoise​

​Wild Mushroom Stuffing​

Earthy flavors combine with slightly sweet brioche bread to create this beautiful brioche and wild mushroom stuffing.

​☞ ​Try this recipe​

​Barefoot Contessa Caramelized Shallots​

⭐⭐⭐⭐⭐ 4.91 from 11 votes

These caramelized shallots are made by roasting shallots low and slow in butter, sugar, and vinegar until softened and sweet and tangy. An exceptional and impressive side dish for any occasion.

​☞ ​Try this recipe​

​Creamed Spinach​

This creamed spinach is an easy version of the classic, made with fresh spinach and a mascarpone, Parmesan, and cream sauce. Here's how to make it.

​☞ ​Try this recipe​

​Bourbon Sweet Potatoes​

⭐⭐⭐⭐⭐ 4.81 from 36 votes

Only a Southerner, inheritor of the infamous Southern sweet tooth, would add massive quantities of butter and sugar to sweet potatoes and still regard it as a vegetable. Add a shot of bourbon? No problem.

​☞ ​Try this recipe​

​Butternut Squash Gratin​

⭐⭐⭐⭐⭐ 4.95 from 20 votes

This butternut squash gratin is a lot like like a scalloped potato casserole except it's made with winter squash instead of spuds along with onions, garlic, butter, heavy cream, cheese, and bread crumbs. A simple--and simply elegant--side for Thanksgiving as well as a random weeknight.

​☞ ​Try this recipe​

​Glazed Turnips & Apples​

These glazed turnips and apples are easy, healthy, and on the table in minutes. Made with butter and cider vinegar and thyme. It doesn't get simpler--or better.

​☞ ​Try this recipe​

​Ina Garten's Mashed Potatoes With Lemon​

⭐⭐⭐⭐⭐ 4.78 from 22 votes

Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make this recipe special.

​☞ ​Try this recipe​

​Braised Carrots With Orange & Rosemary​

These braised carrots are a showstopping side dish that's gently cooked with orange and rosemary until the carrots are tender, buttery, and fragrant.

​☞ ​Try this recipe​

​Pan-Fried Green Beans​

⭐⭐⭐⭐⭐ 4.73 from 11 votes

These easy pan-fried green beans are blanched, then given a quick turn in a skillet with garlic butter, and finished with a sprinkle of salt. Simple and classic.

​☞ ​Try this recipe​

​Potatoes Dauphinoise​

Potatoes Dauphinoise are potatoes, cream, cheese, and a French lineage. They're like scalloped potatoes and potatoes au gratin but are even more fancy but without being fussy. We really don't think comfort food gets any more comfort-y than this.

​☞ ​Try this recipe​