7 Thanksgiving Side Dishes We Make Every Year

Thanksgiving dinner is one of those meals where everybody has a side dish they would immediately notice if it was missing. Around here, these are the ones that keep showing up year after year because they are familiar, comforting, and everybody actually eats them.

I am not trying to reinvent Thanksgiving dinner. I want the classics—the deviled eggs disappearing before dinner is technically ready, creamy mashed potatoes covered in gravy, green bean casserole, sweet potatoes, stuffing, corn, and all the foods that make the plate feel like Thanksgiving.

These are simple, classic versions to use as a starting point. Thanksgiving recipes are one of those things every family tweaks a little, so this draft is easy to adjust to match exactly how we make each one.

1. Deviled Eggs

Deviled eggs are technically a side dish, appetizer, snack while cooking, and something people steal out of the refrigerator before dinner. We make enough for a crowd because a small tray never lasts.

Ingredients

• 12 large eggs

• 1/2 cup mayonnaise

• 2 teaspoons yellow mustard

• 1 teaspoon pickle juice or white vinegar

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• Paprika, for the top

Directions

1. Hard-boil the eggs, cool them completely, peel them, and slice them in half lengthwise.

2. Remove the yolks and mash them in a bowl until fine.

3. Stir in the mayonnaise, mustard, pickle juice or vinegar, salt, and pepper until creamy.

4. Spoon or pipe the filling back into the egg whites.

5. Sprinkle lightly with paprika and refrigerate until serving.

2. Green Bean Casserole

Green bean casserole is one of those dishes that only seems to taste exactly right at Thanksgiving. Creamy green beans and crispy fried onions belong on the plate.

Ingredients

• 2 cans (14.5 ounces each) cut green beans, drained

• 1 can (10.5 ounces) cream of mushroom soup

• 1/2 cup milk

• 1 teaspoon soy sauce, optional

• 1/4 teaspoon black pepper

• 1 1/3 cups crispy fried onions, divided

Directions

1. Heat the oven to 350°F.

2. Mix the green beans, cream of mushroom soup, milk, soy sauce if using, pepper, and about 2/3 cup of the fried onions.

3. Spread into a casserole dish and bake for about 25 minutes.

4. Stir gently, top with the remaining fried onions, and bake another 5 to 10 minutes until hot and browned on top.

3. Sweet Potato Casserole

Sweet potato casserole is basically the side dish that cannot decide whether it is dinner or dessert, and I am completely fine with that.

Ingredients

• 3 pounds sweet potatoes, peeled and cut into chunks

• 1/2 cup brown sugar

• 1/3 cup milk

• 4 tablespoons butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• Mini marshmallows or a pecan topping, for the top

Directions

1. Boil the sweet potatoes until very tender, then drain well.

2. Mash with the brown sugar, milk, butter, eggs, vanilla, cinnamon, and salt.

3. Spread into a greased casserole dish.

4. Bake at 350°F for about 25 minutes.

5. Add marshmallows or your favorite pecan topping and bake another 5 to 10 minutes until the top is browned.

4. Buttered Corn

Corn is the easiest thing on this entire list, which is exactly why I like having it on a Thanksgiving menu. Not every side dish needs a casserole dish and twelve steps.

Ingredients

• 2 bags (12 ounces each) frozen corn or 2 cans corn, drained

• 3 tablespoons butter

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper

• 1 teaspoon sugar, optional

Directions

1. Add the corn to a saucepan with a small splash of water.

2. Heat over medium heat until hot and tender.

3. Drain any excess water, then stir in the butter, salt, pepper, and sugar if using.

4. Keep warm until dinner.

5. Stuffing

Stuffing is one of the first things that makes the whole kitchen smell like Thanksgiving. This is the kind of side I want piled right next to the mashed potatoes so gravy can accidentally end up on both.

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Ingredients

• 1 package (12 to 14 ounces) dried stuffing cubes

• 6 tablespoons butter

• 1 medium onion, diced

• 3 celery stalks, diced

• 2 to 2 1/2 cups chicken or turkey broth

• 1 teaspoon poultry seasoning

• 1/2 teaspoon rubbed sage

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and lightly grease a casserole dish.

2. Melt the butter in a skillet and cook the onion and celery until softened.

3. Put the stuffing cubes in a large bowl and add the cooked vegetables, poultry seasoning, sage, salt, and pepper.

4. Pour in enough broth to moisten the bread without making it soggy.

5. Transfer to the casserole dish, cover with foil, and bake for 25 minutes.

6. Remove the foil and bake another 10 to 15 minutes for a slightly crisp top.

6. Creamy Mashed Potatoes

Mashed potatoes are non-negotiable. If there is turkey and gravy on the table, there need to be mashed potatoes underneath at least some of it.

Ingredients

• 5 pounds russet or Yukon Gold potatoes

• 8 tablespoons butter

• 3/4 to 1 cup warm milk

• 1/2 cup sour cream, optional

• 1 1/2 teaspoons salt, plus more for the cooking water

• 1/2 teaspoon black pepper

Directions

1. Peel the potatoes if desired, cut them into evenly sized chunks, and place them in a large pot.

2. Cover with cold salted water and boil until the potatoes are completely fork-tender.

3. Drain well and return the potatoes to the warm pot for a minute so excess moisture can evaporate.

4. Mash with the butter, then gradually add warm milk until they are as creamy as you like.

5. Stir in sour cream if using, then season with salt and pepper.

7. Thanksgiving Gravy

Gravy is the thing that ties half the Thanksgiving plate together. Potatoes, stuffing, turkey—everybody benefits.

Ingredients

• 4 tablespoons butter or turkey drippings

• 1/4 cup all-purpose flour

• 3 cups turkey or chicken broth

• Pan drippings, if available

• 1/2 teaspoon poultry seasoning, optional

• Salt and black pepper, to taste

Directions

1. Melt the butter or drippings in a saucepan over medium heat.

2. Whisk in the flour and cook for 1 to 2 minutes.

3. Slowly whisk in the broth and any pan drippings, keeping the mixture smooth.

4. Bring to a gentle simmer and cook until the gravy thickens.

5. Season with poultry seasoning, salt, and pepper to taste. Add a little more broth if it gets thicker than you want.

The Side Dishes Are Half the Reason I Love Thanksgiving

The turkey gets all the attention, but honestly, the side dishes are what everybody talks about. They are the recipes people expect to see and the foods that make Thanksgiving dinner taste like Thanksgiving.

And yes, we also make pumpkin pie and decorated sugar cookies—but those deserve their own dessert post instead of being buried at the bottom of a side-dish list.

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