We mean no offense to the turkey (or any other bird, if you’re that family member who brines for days and has a special backyard setup to deep-fry your bird stuffed with a duck). However, for many of us, the bird is just an excuse to stock up on the side dishes.
Thanksgiving side dishes are the ultimate glow-up opportunity for your holiday table. Sure, the turkey gets the spotlight, but let’s be real, the sides are where the magic happens. This year we are really bringing it to your party with these side dishes.
Roasted Garlic Sour Cream Mashed Potatoes
If mashed potatoes had a cool, upgraded cousin, it would be sour cream mashed potatoes. This isn’t your basic Thanksgiving side dish. It’s creamy, tangy, and has just the right amount of that extra zing. The sour cream adds a velvety texture and a slight zing that takes your regular mashed potatoes from meh to memorable.
Ingredients
2 lbs Yukon Gold potatoes, peeled and cubed
1 whole head of garlic
4 tablespoons olive oil, divided
4 tablespoons unsalted butter
1/2 cup sour cream
1/4 cup buttermilk or heavy cream
1/3 cup grated Parmesan cheese (optional but highly recommended)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
Fresh parsley or chives, chopped, for garnish
Directions
You will want to begin by roasting the garlic. For this, preheat the oven to 400°F (200°C). Then slice the top off the head of garlic to expose the cloves slightly. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35-40 minutes, until the cloves turn soft and caramelized. Once cooled, squeeze the garlic cloves out of their skins and mash into a smooth paste.
The next step would be to cook the potatoes. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Once the water boils, reduce the heat to a simmer. Cook for 15-20 minutes, or until fork-tender. Drain the potatoes, return them to the hot pot, and allow them to steam dry for 1-2 minutes to remove excess moisture.
It’s time to mash the potatoes now. Use a potato masher or ricer to mash the potatoes until smooth. Stir in the butter and roasted garlic paste until melted and evenly distributed. Mix in the sour cream, buttermilk, Parmesan, thyme, and 3 tablespoons of olive oil. Add salt and pepper to taste.
Once the ingredients are combined properly, transfer the mashed potatoes to a serving dish. Drizzle with olive oil and garnish with fresh parsley.
Citrus Cranberry Salad with Honey Lime Dressing
Citrus cranberry salad is the side dish equivalent of a refreshing palate cleanse, only more chic. It’s basically the salad your main course wishes it could hang out with. Plus it’s bright, bold, and brings the kind of fresh energy your Thanksgiving table needs.
Ingredients
For the Salad-
1 cup fresh cranberries, halved
2 cups mixed greens (baby spinach, arugula, or spring mix)
2 mandarins, peeled and segmented
1/2 cup pomegranate arils
1/4 cup toasted pecans or walnuts, roughly chopped
1/4 cup crumbled feta or goat cheese
For the Honey-Lime Dressing-
Juice of 1 lime (about 2 tablespoons)
2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Directions
Rinse the cranberries and slice them in half. To keep the tartness to a mild, you would want to soak the cranberries in warm water with a teaspoon of sugar for 10 minutes, then drain. Next, layer the mixed greens as the base in a large bowl. Evenly distribute the cranberries, mandarin segments, pomegranate arils, toasted pecans, and crumbled cheese on top.
For the dressing, take a small bowl or jar. Whisk together lime juice, honey, olive oil, Dijon mustard, salt, and pepper until emulsified. Adjust the sweetness or tanginess according to your taste.
The final step is to drizzle the dressing over the salad just before serving. Toss it gently to combine the ingredients properly. You can add nuts or cheese to garnish.
Savory Herb Cornbread Dressing with Caramelized Onions
The fluffy cornbread with the golden onion glow-up and just the right sprinkle of fresh herbs, this is the Thanksgiving side dish that understood the assignment. It’s cozy, it’s classy, and it’s totally the side everyone’s gonna hype up. Basically, it’s the MVP of your Thanksgiving lineup.
Ingredients
For the Cornbread-
2 cups cornmeal
1 cup all-purpose flour
1/4 cup sugar (optional, for a slightly sweet base)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1/3 cup melted butter
For the Dressing-
4 cups crumbled cornbread (from the recipe above or store-bought)
2 tablespoons olive oil
2 medium onions, thinly sliced
3 celery stalks, finely diced
2 garlic cloves, minced
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
1/2 teaspoon smoked paprika (optional)
1 teaspoon fresh rosemary, chopped
2 cups chicken or vegetable stock (plus more as needed)
1/2 cup heavy cream or whole milk
2 large eggs, lightly beaten
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Directions
Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish. Take a large bowl and whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together. In another bowl, combine eggs, buttermilk, and melted butter. Stir wet ingredients into the dry ingredients until just combined. Now, pour the batter into the prepared dish and bake for 20-25 minutes, or until golden. Once the bread cools down, crumble it into smaller pieces.
The second step is to caramelize the onions. For this, heat olive oil or butter in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, until golden and caramelized (about 15-20 minutes). Set these aside once done. You can use the same skillet to sauté celery and garlic until both are softened. Add thyme, sage, rosemary, and smoked paprika and stir to combine.
To assemble the dressing, take a large mixing bowl. Combine crumbled cornbread, caramelized onions, sautéed vegetables, and fresh herbs. In a separate bowl, whisk together chicken stock, cream, and beaten eggs. Pour the liquid mixture over the cornbread mixture and gently toss until well combined. You would want the mixture to be moist and not overly soupy.
Transfer the mixture to a greased 9×13 inch baking dish. Preheat the oven to 375°F (190°C) and bake for 35-40 minutes. The dish will be fully baked once the top is golden brown and the dressing is set.
Other Articles You’ll Like
Unique Thanksgiving Side Dish Recipes
The Best Thanksgiving Leftover Recipes
It’s All About The Stuffing
FAQs
Q.Can I make the mashed potatoes earlier and reheat later?
A.Yes, you can make the mashed potatoes earlier. Add a splash a milk when you reheat to maintain the creaminess.
Q. Can I add any protein to the cranberry salad?
A.Yes, you can top the salad with grilled chicken or shrimp to add protein.
Q.Is there a vegetarian variant of the cornbread?
A. Yes, you can make a vegetarian variant of the cornbread by swapping the chicken stock for vegetable broth.
