12 Thanksgiving Side Dishes That Steal the Show From the Turkey

Ask anyone their favorite part of Thanksgiving, and most will not say the turkey. It is the sides. These Thanksgiving side dishes are the ones families fight over, request every year and sneak from the fridge at midnight. Every slide includes an easy recipe. Save room for pie from our dessert galleries..

Thanksgiving Side Dishes Are the Real Stars of the Table

There is a moment every Thanksgiving when the bowls start going around the table and everyone talks at once. That moment belongs to the side dishes. Stuffing, green beans, cranberry sauce and warm rolls are what make the meal feel like home. These Thanksgiving side dishes are simple, make ahead friendly and full of the flavors you grew up with..

You will need: A mix of the sides in this gallery, serving bowls, a gravy boat and plenty of seats around the table.

How to make it: Plan your menu a week ahead and make cranberry sauce, rolls and stuffing bread up to two days early. Roast vegetables while the turkey rests. Warm everything in the oven together for 15 minutes right before dinner so it all hits the table hot.

Classic Herb Bread Stuffing

Stuffing is the side dish that tastes most like Thanksgiving. Cubes of bread soak up butter, broth, onion, celery and fresh herbs, then bake until crisp on top and soft inside. Bake it in a dish instead of the bird so it gets those golden crunchy edges. Leftovers make the best turkey sandwiches the next day.

You will need: 12 cups cubed day old bread, 1/2 cup butter, 1 onion, 3 celery stalks, 2 tablespoons fresh sage, 1 tablespoon thyme, 2 eggs and 3 cups chicken broth.

How to make it: Melt the butter and cook the onion and celery until soft. Toss with the bread and herbs. Whisk the eggs with the broth and pour over, tossing well. Spread in a buttered dish, cover and bake at 350°F for 30 minutes, then uncover and bake 20 more minutes until golden.

Homemade Cranberry Sauce

Once you make cranberry sauce from scratch, you will never go back to the can. It takes three ingredients and 15 minutes. Fresh cranberries pop as they cook and turn into a glossy, sweet tart sauce that brightens up every bite of turkey. A little orange zest makes it taste extra special.

You will need: 12 ounces fresh cranberries, 3/4 cup sugar, 3/4 cup orange juice and 1 teaspoon orange zest.

How to make it: Bring the sugar and orange juice to a boil in a saucepan. Add the cranberries and simmer for 10 minutes until most of them pop and the sauce thickens. Stir in the zest. Cool completely, as the sauce will thicken more in the fridge. Make it up to five days ahead.

Green Beans With Toasted Almonds

If you want a lighter alternative to green bean casserole, this is it. Crisp tender green beans are tossed in garlic butter and topped with toasted sliced almonds. They are fresh, bright and ready in 15 minutes. Among Thanksgiving side dishes, this one adds the color and crunch your plate needs.

You will need: 2 pounds fresh green beans, 3 tablespoons butter, 2 cloves garlic, 1/2 cup sliced almonds, juice of 1/2 lemon and salt and pepper.

How to make it: Blanch the green beans in boiling salted water for three minutes, then drain. Toast the almonds in a dry pan until golden. Melt the butter with garlic, add the beans and toss for two minutes. Squeeze in lemon, season and top with almonds.

Soft and Fluffy Dinner Rolls

Nothing beats a basket of warm, buttery dinner rolls passed around the table. These are pillowy soft inside with golden tops brushed with melted butter. The dough comes together in minutes, and the rise does most of the work. Bake them the day before and warm them just before dinner.

You will need: 4 cups flour, 1 packet instant yeast, 1/4 cup sugar, 1 teaspoon salt, 1 cup warm milk, 1/4 cup melted butter and 1 egg.

How to make it: Mix the flour, yeast, sugar and salt. Add warm milk, butter and egg and knead for 8 minutes. Let rise for one hour. Shape into 16 balls, place in a greased pan and rise 30 minutes. Bake at 375°F for 18 to 20 minutes and brush with butter.

Crispy Balsamic Brussels Sprouts

Even people who swear they hate Brussels sprouts change their minds after one bite of these. Roasting turns them crispy and caramelized on the outside and tender inside. A drizzle of balsamic glaze and a sprinkle of bacon or parmesan make them irresistible. They are always the first bowl to empty.

You will need: 2 pounds Brussels sprouts, 3 tablespoons olive oil, salt and pepper, 2 tablespoons balsamic glaze and 4 slices cooked crumbled bacon.

How to make it: Trim and halve the sprouts. Toss with oil, salt and pepper and spread cut side down on a sheet pan. Roast at 425°F for 20 to 25 minutes until deeply browned. Drizzle with balsamic glaze and sprinkle with bacon before serving.

Honey Glazed Roasted Carrots

Honey roasted carrots bring a pop of color and natural sweetness to the Thanksgiving table. A quick toss in butter, honey and thyme turns ordinary carrots into something special. They roast while you finish the gravy. Kids love them, and they are one of the easiest Thanksgiving side dishes you can make.

You will need: 2 pounds carrots, 2 tablespoons melted butter, 2 tablespoons honey, 1 teaspoon fresh thyme and salt and pepper.

How to make it: Peel the carrots and cut large ones in half lengthwise. Toss with butter, honey, thyme, salt and pepper. Spread on a lined sheet pan and roast at 400°F for 25 to 30 minutes, turning once, until tender and caramelized.

Maple Roasted Root Vegetables

A big pan of roasted root vegetables makes the table look like a fall harvest. Parsnips, carrots, beets and red onion roast together until sweet and tender, with crispy edges. A little maple syrup and rosemary tie it all together. It is a great choice for guests who want something hearty but meat free.

You will need: 2 parsnips, 2 carrots, 2 beets, 1 red onion, 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon rosemary and salt.

How to make it: Peel and chop the vegetables into even chunks. Toss with oil, maple syrup, rosemary and salt. Spread in a single layer on a sheet pan or skillet. Roast at 425°F for 35 to 40 minutes, stirring halfway, until golden and tender.

Rich Make Ahead Turkey Gravy

Gravy ties the whole Thanksgiving plate together. This make ahead version uses butter, flour and broth, so you are not scrambling at the last minute. Stir in pan drippings at the end for extra flavor. It turns stuffing, turkey and everything else into one cozy, comforting bite.

You will need: 4 tablespoons butter, 1/4 cup flour, 4 cups turkey or chicken broth, 1 teaspoon soy sauce, fresh thyme, pan drippings and salt and pepper.

How to make it: Melt the butter in a saucepan and whisk in the flour. Cook for two minutes until golden. Slowly whisk in the broth and simmer until thick, about 10 minutes. Add soy sauce and thyme. Refrigerate up to three days and stir in pan drippings when reheating.

Sweet Skillet Cornbread

Golden cornbread is a must on many Southern Thanksgiving tables. This version is lightly sweet, moist and baked in a hot skillet for crispy edges. Serve it with honey butter, or crumble leftovers into stuffing next year. Warm squares disappear fast, so you might want to make two pans.

You will need: 1 cup cornmeal, 1 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup buttermilk, 2 eggs and 1/3 cup melted butter.

How to make it: Heat a buttered cast iron skillet in a 400°F oven. Whisk the dry ingredients, then stir in the buttermilk, eggs and butter until just combined. Pour into the hot skillet and bake for 20 to 25 minutes until golden. Serve warm with honey butter.

Harvest Kale Salad With Apples

A fresh salad balances out all the rich Thanksgiving dishes. This harvest kale salad has crisp apples, toasted pecans, dried cranberries and a tangy maple dressing. Massaging the kale with a little dressing makes it tender. You can make it hours ahead because kale holds up beautifully.

You will need: 1 bunch kale, 1 apple, 1/2 cup toasted pecans, 1/3 cup dried cranberries, 1/4 cup crumbled goat cheese, 3 tablespoons olive oil, 1 tablespoon cider vinegar and 1 teaspoon maple syrup.

How to make it: Remove the stems and chop the kale. Whisk the oil, vinegar and maple syrup with salt. Pour half over the kale and massage for two minutes until soft. Add sliced apple, pecans, cranberries and goat cheese, and toss with the rest of the dressing.

Classic Deviled Eggs

Deviled eggs are the appetizer that somehow vanishes before dinner even starts. Creamy, tangy yolk filling is piped back into egg whites and dusted with paprika. They are easy to make a day ahead and travel well to family gatherings. Put out a big platter, because they are always the first Thanksgiving side dishes to go.

You will need: 12 eggs, 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon vinegar, salt and pepper and paprika for topping.

How to make it: Hard boil the eggs for 12 minutes, then cool in ice water and peel. Halve them and pop out the yolks. Mash the yolks with mayonnaise, mustard, vinegar, salt and pepper until smooth. Pipe or spoon into the whites and sprinkle with paprika.