15 Best Fall Recipes For Thanksgiving Sides

Let's be real: the turkey gets all the glory, but the sides are the real stars of the Thanksgiving show. They're the dishes everyone actually gets excited about, the ones we go back for seconds (and thirds) of, and the recipes that truly capture the flavor of fall. This year, forget the canned stuff and the complicated recipes that have you using every pot in the kitchen. We've gathered the absolute best side dishes that are guaranteed to steal the spotlight.

Why Your Thanksgiving Sides Deserve the Spotlight

The turkey is the centerpiece, I get it. But it's often… fine. It can be dry, it's a beast to cook perfectly, and let's be honest, most of us are just taking a slice to be polite. The sides? That's where the personality is. They're where you can show off your family's traditions, try something new and exciting, and cater to every single dietary preference at the table. A incredible side dish can make a meal memorable. It’s the thing your guests will be talking about for weeks. "Remember that amazing sweet potato casserole from last year?" Yeah, that’s the goal.

A Note on Making It Manageable

Thanksgiving cooking is a marathon, not a sprint. The key to staying sane is choosing a mix of make-ahead recipes and simple, last-minute dishes. Look for sides that can be assembled the day before and just popped in the oven, or ones that come together in under 20 minutes while the turkey is resting. I’ve noted which of these recipes are great for getting a head start. Your future self, calmly sipping wine while everything is in the oven, will thank you.

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The Potato Pantheon: Spuds, Sweet and Savory

Classic Make-Ahead Mashed Potatoes

Forget gluey, last-minute mashed potatoes. This method gives you fluffy, buttery clouds of perfection that you can make completely ahead of time.

• Why it's a winner: The cream cheese and make-ahead method prevent them from becoming gummy or watery. They reheat beautifully.
• Ingredients: 3 lbs Yukon Gold potatoes, 8 oz cream cheese (softened), 1 cup sour cream, 1/2 cup butter, salt and white pepper.
• Instructions: Peel and cube potatoes. Boil in salted water until tender. Drain thoroughly. In a large bowl, mash the hot potatoes with the cream cheese, sour cream, and butter until smooth and creamy. Season heavily with salt and white pepper. Transfer to a buttered baking dish, dot with extra butter, cover, and refrigerate for up to 2 days. Bake covered at 350°F for 30 minutes, then uncover and bake for another 15-20 minutes until hot and slightly golden on top.

Crispy Smashed Brussels Sprouts with Bacon

This is the dish that converts Brussels sprout haters. They're crispy, salty, smoky, and absolutely addictive.

• Why it's a winner: Maximum crispy surface area meets the undeniable flavor of bacon. It’s a textural dream.
• Ingredients: 2 lbs Brussels sprouts, 6 slices thick-cut bacon, 3 tbsp olive oil, 2 tbsp maple syrup, salt and pepper.
• Instructions: Cook bacon in a large skillet until crispy. Remove and chop, leaving the fat in the pan. Trim Brussels sprouts and boil for 8-10 minutes until just tender. Drain. On a baking sheet, toss the sprouts in the bacon fat and olive oil. Spread them out and use a glass to firmly "smash" each one flat. Season with salt and pepper. Roast at 425°F for 25-30 minutes until deeply browned and crispy at the edges. Drizzle with maple syrup and toss with chopped bacon before serving.

Hasselback Sweet Potato Casserole

This stunning dish combines the best parts of a sweet potato casserole—the brown sugar, the pecans, the marshmallows—with an elegant, fan-cut presentation.

• Why it's a winner: It looks incredibly impressive but is surprisingly simple to execute. Every slice gets a perfect bit of topping.
• Ingredients: 4 large sweet potatoes, 4 tbsp melted butter, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 cup chopped pecans, 1/2 cup mini marshmallows.
• Instructions: Slice halfway through each potato at 1/4-inch intervals (pro-tip: place chopsticks on either side to prevent cutting all the way through). Brush with half the melted butter and bake at 400°F for 45-50 minutes until tender. Mix remaining butter with brown sugar, cinnamon, and pecans. Carefully fan the potatoes open and stuff the mixture between the slices. Return to oven for 10 minutes. Top with marshmallows and broil for 1-2 minutes until toasted.

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Stuffing & Dressing: The True Heart of the Meal

Sausage, Apple & Sage Stuffing

This is the quintessential, classic stuffing that everyone expects on the table. The savory sausage and sweet apple are a match made in heaven.

• Why it's a winner: It’s moist, flavorful, and packed with texture. Baking it in a dish (dressing) instead of the bird is safer and gives you more crispy edges.
• Ingredients: 1 lb breakfast sausage, 1 large loaf crusty bread (cubed & dried), 1 large onion (diced), 2 apples (diced), 2 stalks celery (diced), 3 cups chicken broth, 2 eggs, 2 tbsp fresh sage.
• Instructions: Brown sausage in a skillet, breaking it up. Remove. In the same pan, sauté onion, apple, and celery until soft. In a huge bowl, combine dried bread cubes, sausage, and veggie/apple mixture. Whisk broth and eggs together, then pour over bread mixture. Add chopped sage and toss until everything is moistened. Transfer to a greased 9x13 dish, cover with foil, and bake at 375°F for 30 minutes. Uncover and bake 20 more minutes until golden.

Southern Cornbread Dressing

Forget white bread; this Southern staple has a heartier, slightly sweet flavor and a fantastic crumbly-yet-moist texture.

• Why it's a winner: It’s a beautiful change of pace from traditional stuffing, with a depth of flavor that stands on its own.
• Ingredients: 1 skillet of cornbread (crumbled), 4 slices white bread (toasted & cubed), 1 onion (diced), 2 stalks celery (diced), 4 cups chicken broth, 4 eggs, 1 tbsp poultry seasoning.
• Instructions: Sauté onion and celery until soft. In a large bowl, combine crumbled cornbread and toasted white bread cubes. Add the sautéed veggies. Whisk together broth, eggs, and poultry seasoning. Pour over bread mixture and stir gently to combine. The mixture should be very wet. Pour into a greased baking dish and bake at 375°F for 45-50 minutes until set and golden brown on top.

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Vegetable Standouts: Beyond the Green Bean Casserole

Maple Roasted Rainbow Carrots

This side is as beautiful as it is delicious. The high-heat roasting caramelizes the natural sugars in the carrots, and the maple glaze takes them over the top.

• Why it's a winner: It’s a vibrant, colorful addition to a often beige plate. The flavor is sweet, savory, and sophisticated.
• Ingredients: 2 bunches rainbow carrots (tops trimmed), 3 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp fresh thyme, salt and pepper.
• Instructions: Toss whole carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20-25 minutes, until tender and slightly blistered. In the last 5 minutes of cooking, drizzle with maple syrup and toss to coat. Garnish with fresh thyme before serving.

Garlic Parmesan Roasted Green Beans

This is the green bean recipe for people who don't like mushy, canned green bean casserole. They're crispy, garlicky, and cheesy.

• Why it's a winner: It’s a fresh, modern take on a classic vegetable that cooks quickly and complements rich dishes perfectly.
• Ingredients: 1.5 lbs fresh green beans (trimmed), 3 tbsp olive oil, 4 cloves garlic (minced), 1/2 cup grated Parmesan cheese, salt and pepper.
• Instructions: Toss green beans with olive oil, salt, and pepper on a baking sheet. Roast at 425°F for 15 minutes. Remove from oven, add minced garlic and Parmesan, and toss thoroughly. Return to oven for 5-7 more minutes until cheese is melty and beans are crisp-tender.

Creamy Parmesan Butternut Squash Risotto

Yes, it's a bit of a project, but making risotto is a therapeutic, stirring meditation—and the result is the creamiest, most luxurious side dish imaginable.

• Why it's a winner: It’s the ultimate comfort food. The sweet squash and salty Parmesan are a perfect pair. It feels fancy without being overly complex.
• Ingredients: 1 small butternut squash (peeled, cubed, roasted), 1.5 cups Arborio rice, 1 shallot (minced), 1/2 cup white wine, 6 cups warm chicken broth, 1 cup grated Parmesan, 3 tbsp butter.
• Instructions: Sauté shallot in butter until soft. Add Arborio rice and toast for 1 minute. Add white wine and stir until absorbed. Add warm broth, one ladle at a time, stirring constantly until each is absorbed before adding the next. Continue for 20-25 minutes until rice is creamy and al dente. Off heat, stir in roasted squash cubes, Parmesan, and another tbsp of butter. Season with salt and pepper.

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The Cranberry Controversy: Sauces & Relishes

Orange & Ginger Cranberry Sauce

This is not your can-shaped jelly. This homemade version is bright, tangy, with a spicy kick from fresh ginger that cuts through the richness of the meal.

• Why it's a winner: It takes 15 minutes and will make you never go back to the canned stuff. The ginger adds a surprising and welcome zing.
• Ingredients: 1 bag (12 oz) fresh cranberries, 1 cup orange juice, 1/2 cup honey, 1 tbsp fresh grated ginger, zest of one orange.
• Instructions: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally, until cranberries have burst and the sauce has thickened to your liking. It will thicken more as it cools.

Spiced Cranberry Pear Chutney

If you want to get even more creative, this chutney is the way to go. It's sweet, spicy, and chunky—perfect for slathering on turkey or even leftover sandwiches.

• Why it's a winner: It’s complex and interesting. The pears add a soft sweetness, and the spices make it taste like the holidays in a spoon.
• Ingredients: 1 bag (12 oz) cranberries, 2 ripe pears (peeled and diced), 1/2 cup brown sugar, 1/3 cup apple cider vinegar, 1 tsp cinnamon, 1/2 tsp allspice.
• Instructions: Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until fruit is soft and the liquid has reduced into a thick, syrupy consistency. Let cool completely before serving.

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Breads & Biscuits: The Essential Vessels

Flaky Buttermilk Biscuits

A warm, flaky, homemade biscuit is a thing of beauty. It's the perfect tool for sopping up gravy and cleaning your plate.

• Why it's a winner: Nothing store-bought compares. The layers and buttery flavor are worth the extra effort.
• Ingredients: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/2 cup cold butter (cubed), 3/4 cup cold buttermilk.
• Instructions: Whisk dry ingredients. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn onto a floured surface, knead gently 2-3 times, and pat into a 1-inch thick circle. Cut with a biscuit cutter. Place on a parchment-lined sheet and bake at 450°F for 10-12 minutes until golden brown.

Honey Butter Parker House Rolls

These soft, pillowy rolls are brushed with melted honey butter right when they come out of the oven, making them impossibly soft and slightly sweet.

• Why it's a winner: They are the ultimate comfort roll. The honey butter glaze makes them irresistible.
• Ingredients: 1 batch of your favorite Parker House or dinner roll dough, 4 tbsp melted butter, 2 tbsp honey, flaky sea salt.
• Instructions: Bake rolls according to your recipe. While they bake, mix melted butter and honey. As soon as the rolls come out of the oven, brush them generously with the honey butter mixture. Sprinkle immediately with a little flaky sea salt.

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The Grand Finale: A Showstopping Side

Wild Mushroom & Leek Galette

This free-form tart is the ultimate showstopper. It looks incredibly professional but is actually very forgiving—no perfect pie crust edges required.

• Why it's a winner: It’s savory, elegant, and packed with umami flavor from the mushrooms. It’s the side dish that says, "I'm a culinary boss."
• Ingredients: 1 disc of pie crust (store-bought or homemade), 1 lb mixed wild mushrooms (sliced), 2 leeks (white and light green parts, sliced), 2 cloves garlic, 1/2 cup ricotta cheese, 1 tbsp thyme, 1 egg (for egg wash).
• Instructions: Sauté leeks until soft. Add mushrooms and cook until they release their liquid and it evaporates. Add garlic and thyme, cook for 1 more minute. Season. Roll pie crust into a rough circle. Spread ricotta in the center, leaving a 2-inch border. Top with mushroom mixture. Fold the edges of the crust over the filling. Brush crust with egg wash. Bake at 400°F for 30-35 minutes until crust is golden brown.

Final Thoughts

The beauty of Thanksgiving sides is that they represent abundance and choice. There's something for everyone, and they truly make the meal. Don't be afraid to mix a few classic, expected dishes with one or two new showstoppers. The most important ingredient in any of them is the love and care you put into making them for the people you care about. Now, who's ready for seconds?