Thanksgiving Sides Ranked: 16 Classics Americans Voted On, and Stuffing Lost the Top Spot by One Point

Thanksgiving sides ranked by real voters finally settle the oldest argument at the table: stuffing or mashed potatoes? A YouGov poll asked 1,373 Americans to choose between holiday dishes in head-to-head matchups, then counted how often each one won. The result is an honest order with a real percentage behind every spot. We start at the very top with the champion, then count down through the rolls, casseroles and Southern favorites, all the way to the regional sides that only some families swear by. Every slide comes with a simple, reliable recipe, so you can cook the winners at home this November. Grab a plate, find your favorite and see where it landed, because the first two spots were separated by a single point..

Thanksgiving Sides Ranked No. 1: Creamy Mashed Potatoes

Picture the bowl that empties first every year. Mashed potatoes won 78 percent of their head-to-head matchups in the poll, the best score of any side, and in the Midwest they hit 85 percent and tied the turkey itself. Yukon golds give a naturally buttery flavor, and warm butter and milk keep them fluffy instead of gluey. Got extra? Turn them into crispy leftover mashed potato cakes the next day..

You will need: 4 pounds Yukon gold potatoes, peeled and cut in chunks, 1/2 cup butter, 1 cup warm milk, 1/2 cup sour cream, 2 teaspoons salt, 1/2 teaspoon pepper, chives

How to make it: 1. Cover potatoes with cold salted water, boil and simmer 15 to 20 minutes until tender. 2. Drain well and mash. 3. Stir in warm milk, butter and sour cream. 4. Season, top with chives and an extra pat of butter.

No. 2: Stuffing or Cornbread Dressing

Stuffing, or dressing if you grew up in the South, won 77 percent of its matchups and lost the crown by a single point. In the South it actually won, scoring 84 percent and beating mashed potatoes there. Bread cubes with sage, celery and onion bake up crisp on top and soft underneath. Bake it in a dish rather than in the bird, and make sure the center reaches 165 degrees F. For more ways to use that familiar box, see these stuffing mix dinners.

You will need: 10 cups dried bread cubes, 1/2 cup butter, 2 cups chopped onion, 1 1/2 cups chopped celery, 2 teaspoons dried sage, 1 teaspoon thyme, 1 teaspoon salt, 3 cups turkey broth, 2 eggs

How to make it: 1. Heat the oven to 350 degrees F. 2. Cook onion and celery in butter until soft, then add herbs and salt. 3. Toss with bread, then stir in broth whisked with eggs. 4. Bake covered 30 minutes, then uncovered 15 to 20 minutes until golden.

Thanksgiving Sides Ranked No. 3: Soft Dinner Rolls

Bread and rolls won 74 percent of their matchups, a big jump over everything below them. That makes sense, because a warm roll is the tool for mopping up gravy. Soft yeast rolls baked close together pull apart into fluffy squares, and a brush of honey butter right out of the oven makes them shine. Short on time? These sweet roll shortcuts start with one store pack.

You will need: 4 cups flour, 1/4 cup sugar, 1 packet instant yeast, 1 1/2 teaspoons salt, 1 cup warm milk, 1 egg, 6 tablespoons melted butter, 2 tablespoons honey mixed with 2 tablespoons melted butter

How to make it: 1. Mix and knead the dough 6 to 8 minutes. 2. Let rise until doubled, about 1 hour. 3. Shape 15 balls in a greased 9×13-inch pan and rise 45 minutes. 4. Bake at 375 degrees F for 18 to 22 minutes and brush with honey butter.

No. 4: Creamy Scalloped Potatoes

Scalloped potatoes won 66 percent of their matchups, which put them ahead of sweet potatoes for fourth place on this list of Thanksgiving sides ranked by voters. Thin slices bake slowly in garlicky cream until tender, with a bubbling golden top. Slice the potatoes about 1/8 inch thick so every layer cooks at the same pace, and simmer them in the cream first to cut the oven time. Love cheesy potato bakes? Try these church supper potato casseroles.

You will need: 3 pounds Yukon gold potatoes, thinly sliced, 2 cups heavy cream, 1 cup milk, 3 garlic cloves, 1 1/2 teaspoons salt, pinch of nutmeg, 1 1/2 cups shredded white cheddar, 2 tablespoons butter

How to make it: 1. Simmer cream, milk, garlic, salt and nutmeg, add potatoes and cook gently 8 minutes. 2. Layer in a buttered 9×13-inch dish with the cheese. 3. Dot with butter and bake at 375 degrees F for 40 to 45 minutes. 4. Rest 10 minutes.

Thanksgiving Sides Ranked No. 5: Sweet Potato Casserole

Sweet potatoes and yams won 65 percent of their matchups, and the casserole is where the great topping debate begins. Marshmallows or pecan streusel? This version does half and half, so nobody has to give in. Bake the sweet potatoes instead of boiling them for a deeper, caramel-like flavor, and add a pinch of salt so it does not taste too sugary. It can be assembled the day before, one of many make-ahead Thanksgiving sides that save oven space.

You will need: 4 pounds sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 teaspoon vanilla, 1/2 teaspoon salt, 2 cups mini marshmallows, 1/2 cup pecans mixed with 1/4 cup brown sugar and 2 tablespoons flour

How to make it: 1. Bake sweet potatoes at 400 degrees F for 50 to 60 minutes, then peel. 2. Mash with butter, sugar, eggs, milk, vanilla and salt. 3. Spread in a 9×13-inch dish. 4. Top half with pecan crumble and half with marshmallows and bake at 350 degrees F for 25 minutes.

No. 6: Green Beans With Bacon

Plain green beans won 64 percent of their matchups, tying gravy, and they get even better with bacon. Little bundles of beans wrapped in a bacon slice look fancy on the platter, yet take just a few minutes to assemble. Blanch the beans first so they stay bright green, then roast until the bacon crisps. For more old favorites that once crowded the holiday table, browse these forgotten Thanksgiving sides.

You will need: 1 1/2 pounds green beans, trimmed, 10 slices bacon, halved, 2 tablespoons brown sugar, 2 tablespoons melted butter, 1 garlic clove, minced, pepper

How to make it: 1. Blanch beans 3 minutes and drain. 2. Wrap bundles of 6 to 8 beans with half a bacon slice. 3. Brush with butter, brown sugar and garlic. 4. Roast at 400 degrees F for 20 to 25 minutes until the bacon is crisp.

Thanksgiving Sides Ranked No. 7: Homemade Turkey Gravy

Gravy also won 64 percent of its matchups, and it holds the entire plate together, so it earns its place in any list of Thanksgiving sides ranked by real eaters. Pan drippings, a little flour and good stock turn into a silky sauce in about 10 minutes. Make a backup batch with turkey wings the day before, so nobody panics if the drippings come up short. Whisk constantly as the stock goes in and lumps never stand a chance. For more science-smart tips, see these foolproof turkey day recipes.

You will need: 1/4 cup turkey drippings or butter, 1/4 cup flour, 3 cups warm turkey stock, 1/2 teaspoon dried thyme, salt and pepper

How to make it: 1. Heat the fat in a saucepan and whisk in the flour. 2. Cook 2 to 3 minutes until golden. 3. Slowly whisk in warm stock. 4. Simmer 5 to 8 minutes until thick, then season.

No. 8: Baked Macaroni and Cheese

Macaroni and cheese won 62 percent of its matchups nationally and 69 percent in the South, where it is often the most important side after the turkey. A custard-style bake, with eggs whisked into milk and plenty of sharp cheddar, sets into a sliceable, golden casserole. Undercook the pasta by 2 minutes, since it keeps softening in the oven, and grate the cheese yourself so it melts smoothly. More cheesy bakes live in these one-dish weeknight casseroles.

You will need: 1 pound elbow macaroni, 4 cups shredded sharp cheddar, 2 cups milk, 1 can (12 ounces) evaporated milk, 2 eggs, 4 tablespoons melted butter, 1 teaspoon salt, 1/2 teaspoon dry mustard

How to make it: 1. Boil pasta 2 minutes less than the package says. 2. Whisk milks, eggs, butter, salt and mustard. 3. Layer pasta and cheese in a buttered 9×13-inch dish and pour the milk over. 4. Bake at 350 degrees F for 40 minutes.

Thanksgiving Sides Ranked No. 9: Buttered Corn

Corn won 60 percent of its matchups, the simple side that kids and grandparents agree on in these Thanksgiving sides ranked by the poll. Frozen sweet corn is a smart shortcut for a crowd. Simmer it with butter, a splash of cream and a pinch of sugar, and it tastes like the corn from an old country buffet. Want more ways to serve it? Pick from these corn side dishes.

You will need: 2 bags (16 ounces each) frozen sweet corn, 4 tablespoons butter, 1/4 cup heavy cream, 1 teaspoon sugar, 1/2 teaspoon salt, chives

How to make it: 1. Melt butter in a saucepan. 2. Add corn and cook 6 to 8 minutes. 3. Stir in cream, sugar and salt and simmer 2 minutes. 4. Top with chives.

No. 10: Southern Skillet Cornbread

Cornbread won 57 percent of its matchups, and a screaming hot cast iron skillet is what makes it unforgettable. Heat the buttered skillet in the oven first, so the batter sizzles and forms a crisp golden crust. Buttermilk keeps the crumb tender. Southern cooks will debate sugar in cornbread forever, so this one uses just a spoonful. For more Southern holiday classics, see these Southern holiday recipes.

You will need: 1 1/2 cups yellow cornmeal, 1/2 cup flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups buttermilk, 2 eggs, 6 tablespoons butter

How to make it: 1. Heat 2 tablespoons butter in a 10-inch skillet in a 425 degrees F oven. 2. Whisk the dry ingredients. 3. Stir in buttermilk, eggs and the rest of the butter, melted. 4. Pour into the hot skillet and bake 20 to 22 minutes.

Thanksgiving Sides Ranked No. 11: Green Bean Casserole

Green bean casserole tied cornbread at 57 percent, so in our Thanksgiving sides ranked list it is loved and argued about in equal measure. A from-scratch mushroom sauce makes the classic taste brand new. Brown the mushrooms until golden, not gray, and add the crispy onions only in the last 5 minutes so they stay crunchy. If you still love the canned soup version, these cream of mushroom casseroles are for you.

You will need: 2 pounds green beans, 3 tablespoons butter, 8 ounces mushrooms, sliced, 2 garlic cloves, 3 tablespoons flour, 1 cup chicken broth, 1 cup milk, 1/2 teaspoon salt, 1 1/2 cups crispy fried onions

How to make it: 1. Blanch beans 4 minutes. 2. Brown mushrooms in butter, add garlic and flour, then whisk in broth and milk until thick. 3. Fold in beans and spread in a 2-quart dish. 4. Bake at 375 degrees F for 20 minutes, add onions and bake 5 more.

No. 12: Old-Fashioned Potato Salad

Potato salad at Thanksgiving surprises some people, yet it also won 57 percent of its matchups. In many Southern and Midwestern homes it sits right next to the mashed kind. A tangy mustard dressing with eggs and pickles cuts through all that rich gravy. Dress the potatoes while still warm with a splash of pickle juice so they soak up flavor, and keep the bowl chilled. It travels well, one of those crowd-pleasing potluck picks.

You will need: 3 pounds Yukon gold potatoes, cubed, 2 tablespoons pickle juice, 4 hard-boiled eggs, chopped, 1/2 cup chopped pickles, 1/2 cup chopped celery, 1 cup mayonnaise, 2 tablespoons yellow mustard, salt, pepper, paprika

How to make it: 1. Boil potatoes 10 to 12 minutes and drain. 2. Toss warm with pickle juice. 3. Fold in mayonnaise, mustard, eggs, pickles and celery. 4. Season, dust with paprika and chill 2 hours.

Thanksgiving Sides Ranked No. 13: Brown Sugar Glazed Carrots

Glazed carrots won 54 percent of their matchups nationally but 63 percent in the West, where they earned a regional favorite spot. They are the easiest way to add a splash of color to a beige holiday plate. Simmer the carrots until just tender, then toss them in butter and brown sugar until glossy. Cutting them on a diagonal helps them cook evenly. Find more bright ideas in these show-stealing side dishes.

You will need: 2 pounds carrots, sliced on a diagonal, 3 tablespoons butter, 3 tablespoons brown sugar, 1/4 teaspoon cinnamon, 2 tablespoons orange juice, 1/2 teaspoon salt, parsley

How to make it: 1. Simmer carrots 8 to 10 minutes and drain. 2. Melt butter with brown sugar and cinnamon. 3. Toss carrots in the glaze 3 to 4 minutes. 4. Add orange juice and salt and top with parsley.

No. 14: Classic Deviled Eggs

Deviled eggs won 53 percent of their matchups nationally, but 64 percent in the Midwest, and anyone from Ohio to Iowa knows why. They are the first platter to empty before the turkey is even carved. Start the eggs in boiling water, then move them to an ice bath so they peel cleanly. A spoon of pickle juice in the yolks adds a tangy kick. Keep them cold and set them out with other easy party bites.

You will need: 12 large eggs, 1/2 cup mayonnaise, 2 teaspoons yellow mustard, 1 tablespoon pickle juice, 1/4 teaspoon salt, pepper, paprika

How to make it: 1. Boil eggs 12 minutes, then chill in ice water 10 minutes. 2. Peel and halve. 3. Mash yolks with mayonnaise, mustard, pickle juice and salt. 4. Pipe into the whites and dust with paprika.

Thanksgiving Sides Ranked No. 15: Creamy Fruit Salad

Fruit salad also won 53 percent of its matchups nationally, but in the Northeast it jumped to 67 percent. That gap is why it splits the table: some families treat the creamy, marshmallow-studded bowl as a holiday must, others skip it. Pat the canned fruit dry so the dressing stays thick, and fold everything together just before dinner. If you love retro holiday bowls, you will enjoy these retro jello salads too.

You will need: 1 can (20 ounces) pineapple chunks, 2 cans (11 ounces each) mandarin oranges, 2 cups red grapes, 2 apples, diced, 1 cup mini marshmallows, 1 cup sour cream, 2 tablespoons honey

How to make it: 1. Drain and pat the canned fruit dry. 2. Stir sour cream and honey together. 3. Fold in all the fruit and marshmallows. 4. Chill at least 1 hour.

No. 16: Cheesy Broccoli Casserole

Broccoli casserole closes these Thanksgiving sides ranked at 50 percent nationally, but Southern voters pushed it to 56 percent. In many homes it is the one vegetable dish even picky kids eat. Tender broccoli folds into a creamy cheddar sauce under a golden, bubbly top. Blanch the florets just 2 minutes so they stay bright and hold their shape. Prefer a sauce without the can? See these casseroles made from scratch.

You will need: 2 pounds broccoli florets, 4 tablespoons butter, 1/4 cup flour, 2 cups milk, 2 cups shredded sharp cheddar, 1/2 teaspoon salt, 1 cup crushed butter crackers

How to make it: 1. Blanch broccoli 2 minutes and drain. 2. Make a sauce with butter, flour and milk, then stir in cheese and salt. 3. Fold in broccoli and spread in a 9×13-inch dish. 4. Top with crackers and bake at 350 degrees F for 25 to 30 minutes.