I have hosted Thanksgiving enough times to know the turkey is never the problem. The problem is a dozen side dishes that all want the oven at 4pm, so the ones I keep making can be finished ahead, cooked on the stovetop, or served at room temperature without apology. A few are classics I refuse to give up. The rest earn their spot by staying out of the oven.
1) Garlic Mashed Potatoes
Yukon Golds, not russets, because they mash creamy without turning to glue. I simmer peeled garlic cloves right in the pot with the potatoes, then mash everything together with warm butter and warm milk. Pour in cold milk and the potatoes seize up and go lukewarm, which is the step most people skip and then wonder about. They hold for 1 hour in a slow cooker on warm, which frees up the stovetop.
2) Green Beans with Almonds
This is my answer to the green bean casserole, and I say that with respect for the casserole. Blanch the beans for 3 minutes, shock them in ice water, and they can sit in the fridge for a day. Right before dinner they go into a hot skillet with butter and sliced almonds for about 4 minutes. They stay bright green, which the casserole never has.
3) Homemade Creamed Corn
Frozen corn is completely fine here, and in November it is honestly better than whatever is left on the cob. Simmer it with butter, cream, a little sugar, and a spoonful of flour until it thickens, about 10 minutes. Blend 1 cup of it and stir it back in for a creamy texture without adding more cream. It reheats on the stove without breaking, which makes it a make-ahead side I trust.
4) Potatoes au Gratin
Thin, even slices are the whole trick, so I use a mandoline and accept the risk. Layer the potatoes with cream, garlic, and Gruyere, and bake covered at 375°F (190°C) for 45 minutes, then uncovered for another 30 until the top is deep golden. Let it rest for 15 minutes before serving. This is non-negotiable, because cut straight from the oven the cream runs everywhere instead of holding the layers together.
5) Roasted Brussels Sprouts
Halve them, toss with oil and salt, and put them cut side down on a hot sheet pan at 425°F (220°C). Then leave them alone for 20 minutes. The flat sides should be nearly black in spots, which is where all the flavor lives. I finish them with a drizzle of balsamic and they convert at least one skeptic every year.
6) Butternut Squash Puree
I make this when I want something orange on the table that is not sweet potato casserole. Roast the squash halves at 400°F (205°C) until a fork goes in with no resistance, about 45 minutes, then blend the flesh with butter, salt, and a pinch of nutmeg. It turns silky without any cream at all. It can be made 2 days ahead and reheated in a covered dish.
7) Garlic Mashed Parsnips
Parsnips mash like potatoes but taste sweeter and a little peppery, which wakes up a plate that is otherwise all beige. Boil them until very tender, about 15 minutes, and cut out the woody core from the big ones first. Mash with roasted garlic and butter. Half parsnips and half potatoes is a fine compromise if your table is suspicious of anything new.
8) Cornbread
I bake cornbread the day before and cut it into squares, and it does double duty as a side and as a snack for whoever is hovering in the kitchen. A preheated pan gives you the crisp edges. Pour the batter into a cold pan and the bottom comes out pale and soft. Honey butter on the side is not optional at my table.
9) Texas Roadhouse-Style Rolls
These are the soft, slightly sweet rolls everyone tries to take home in a napkin. The dough gets an overnight rise in the fridge, so the only work on the day is shaping and baking at 350°F (175°C) for 15 to 18 minutes. Brush them with melted butter the minute they come out. Cinnamon honey butter is how the restaurant serves them, and nobody has complained when I do the same.
10) Buttermilk Biscuits
Cold butter, cold buttermilk, and a light hand, in that order of importance. Fold the dough over itself 3 or 4 times before cutting and you get the flaky layers that pull apart. Press the cutter straight down without twisting. Twisting seals the edges and the biscuits rise crooked, which I learned the slow way.
11) Baked Cinnamon Apples
Not every Thanksgiving side has to be savory, and these sit somewhere in the middle. I bake halved apples with butter, brown sugar, and cinnamon at 375°F (190°C) for about 30 minutes, until they are tender but still hold their shape. They go beautifully next to pork or turkey. Use a firm apple like Honeycrisp or the whole pan turns to applesauce.
12) Classic Bread Stuffing
I dry my bread cubes out on a sheet pan the day before, which is what keeps stuffing from turning into soggy bread pudding. Cook onion and celery in a generous amount of butter, then toss with the bread, sage, thyme, and enough broth to moisten it without drowning it. I bake it in a dish rather than in the bird, at 350°F (175°C), covered for 30 minutes and uncovered for 15. The top gets crisp and the middle stays soft.
13) Acorn Squash Salad
Roasted acorn squash, peppery greens, and something crunchy is my idea of a salad that belongs at Thanksgiving. The skin of acorn squash is thin enough to eat once it roasts, so I do not bother peeling it. Let the squash cool slightly before it meets the greens so nothing wilts. A handful of dried cranberries ties it to the rest of the table.
14) Pear Pomegranate Salad
I put one fresh, cold thing on the Thanksgiving table and this is usually it. Sliced pears, pomegranate seeds, greens, and a simple lemon vinaigrette. Slice the pears last and toss them in the dressing right away so they do not brown. The pomegranate seeds can be pulled a day ahead, and I recommend wearing a dark shirt while you do it.
15) Instant Pot Butternut Squash Risotto
Risotto on Thanksgiving sounds like a terrible idea until you make it in a pressure cooker. Toast the rice, add broth and cubed squash, and cook on high pressure for 6 minutes. Stir in parmesan and butter at the end and it turns creamy without 25 minutes of stirring. It keeps the oven free, which on this particular day is worth a lot.
16) Creamy Mac and Cheese
There is always one person, usually a kid, who will eat only this, so I make plenty. A stovetop cheese sauce made with sharp cheddar gets poured over pasta cooked 2 minutes short of the package time. The pasta keeps drinking the sauce in the oven, and fully cooked pasta is why most baked mac and cheese comes out dry. Bake at 350°F (175°C) for 20 minutes, just until bubbling.
17) Herb Roasted Baby Red Potatoes
Halve them, toss with olive oil, garlic, rosemary, and thyme, and roast cut side down at 425°F (220°C) for about 30 minutes. No peeling, no boiling, and they fit in a skillet if your sheet pans are spoken for. I add the fresh herbs halfway through so they do not burn to dust. They are good hot and still good at room temperature, which matters on a day when everything goes cold eventually.
18) Butternut Squash Soup
I serve a small cup of soup while the turkey rests, and it buys me 30 quiet minutes in the kitchen. Roast the squash and onion first instead of boiling them, because roasting is where the flavor comes from. Blend with broth and a splash of cream. It can be made 3 days ahead and is honestly better on the second day.
19) Roasted Carrots and Green Beans
When the oven is already at 425°F (220°C) for something else, this goes on the bottom rack. Carrots take longer, so they get a 10-minute head start before the green beans join them. Toss everything in olive oil, salt, and a little honey. It is the least fussy side on this list and somehow never comes home with leftovers.
20) Sauteed Spinach with Mushrooms
Spinach shrinks to almost nothing, so start with more than looks reasonable, about 2 pounds for 8 people. Brown the mushrooms first in a hot pan and do not crowd them, or they steam and turn grey. Add the spinach and garlic at the end and stir just until it wilts. The whole thing takes 10 minutes on the stovetop while the turkey rests.
21) Butternut Squash Gnocchi
This is the side that gets the most questions, and it is far less work than it looks. Store-bought gnocchi gets pan-fried in butter until the outsides crisp, about 6 minutes, then tossed with roasted squash cubes, crispy sage, and a handful of greens. Do not boil the gnocchi first. Straight from the package into the hot pan is how you get a golden crust instead of a gummy one.
22) Roasted Beet and Arugula Salad
Roast the beets wrapped in foil at 400°F (205°C) for about 1 hour, until a knife slides in, then rub the skins off with a paper towel. They stain everything, so I do this a day ahead and keep them in a container. Add them to the arugula at the last second or the whole salad turns pink. Goat cheese and walnuts finish it.
23) Sweet Potato Arugula Salad
This is the sweet potato dish for people who do not want marshmallows on their sweet potatoes. Roast cubes at 425°F (220°C) until the edges caramelize, about 25 minutes, and toss them warm with arugula, a little feta, and a maple vinaigrette. The warmth wilts the greens just slightly. Serve it within 30 minutes of assembling, before the arugula gives up entirely.
24) Homemade Cranberry Sauce
The canned version has its loyalists and I will not try to talk them out of it. Homemade takes 10 minutes: a 12-ounce bag of cranberries, 1 cup of sugar, and 1 cup of orange juice, simmered until the berries pop. It thickens a lot as it cools, so take it off the heat while it still looks a little loose. Make it up to a week ahead and it is one less thing on the day.
