Amen, let’s be real Thanksgiving’s all about sides. Yes, the turkey takes center stage, but sides are what make it pop. Who’s content with one standby when you’ve got a whole plate full of mashed potatoes, stuffing, and green beans? You don’t have to pick when you’ve got so much yum yum to add to your plate. Let’s examine a couple of the oldies but goodies that are part of the holiday meal.
1. Sweet Potato Casserole
Sweet potato casserole, the best Thanksgiving tradition ever! It’s on the verge of becoming a dessert, but not a side dish. Sweet potatoes are cooked until soft and then mashed, and traditionally paired with nutty pecans or tiny marshmallows. The butter, brown sugar, and spices combine to make it as a comforting warm tradition.
The Best Sweet Potato Casserole
This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking.
Equipment
- 1 Large Pot For boiling sweet potatoes
- 1 Potato Masher Or fork for mashing
- 1 2-Quart Baking Dish Oven-safe
- 2 Mixing Bowls One large, one medium
- 1 Whisk Or fork for combining ingredients
Ingredients
Main
- 1/2 stick 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 stick 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
Instructions
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Notes
For an exceptionally smooth and creamy filling, ensure sweet potatoes are mashed thoroughly, perhaps even passing them through a food mill or ricer. To enhance the ‘pumpkin pie’ notes, consider adding a pinch of ground cinnamon or nutmeg to the sweet potato mixture. When making ahead, store the topping separately to prevent it from becoming soggy, and only sprinkle it on just before baking. This ensures a perfectly crunchy contrast to the soft filling. Serving warm is ideal, but leftovers are fantastic topped with a scoop of vanilla bean ice cream for a dessert-like experience.
Some recipes add a pinch of magic in the form of honey, cinnamon, or even dried apricots as a sweet twist. Whatever way you do it, you can count on having a family favourite for years to come.
2. Brussels Sprouts with Bacon
Now, if you’ve ever been meh about Brussels sprouts, this recipe will be the one to convert you. As soon as you top these roasted sprouts with crunchy bacon, they go from “meh” to “wow.” The salty Brussels sprouts and salty bacon create a flavor that will be requested by everyone.
Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip
Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.
Equipment
- 1 Rimmed Baking Sheet
- 1 Parchment Paper
- 1 Medium Mixing Bowl
- 1 Pastry Brush
- 2 Small serving dishes or ramekins
Ingredients
Main
- 18 medium Brussels sprouts about 1 1/2 pounds
- Kosher salt and freshly ground black pepper
- One 12-ounce package center-cut bacon about 18 strips
- 1/4 cup pure maple syrup plus 1/2 cup more for serving
- 1/2 cup mayonnaise
- Zest of 1/2 lemon plus 2 teaspoons juice
- Crushed red pepper flakes
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
- Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
- Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
- Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
Notes
For optimal results, ensure Brussels sprouts are similar in size for even cooking; larger ones can be blanched briefly before wrapping to guarantee tenderness without overcooking the bacon. Adjust roasting time based on bacon thickness and desired crispness. Consider using thick-cut bacon for more chew or thinner bacon for a crispier texture. For the creamy lemon dip, a touch of fresh chives or dill can elevate the flavor profile. Always place bacon seam-side down to naturally seal during roasting, minimizing the need for toothpicks and ensuring a beautifully caramelized exterior.
To give them a splash of flavor, roast the sprouts in pancetta or balsamic vinegar. These easy adjustments will take your Brussels sprouts to new heights.
3. Cowboy Butter Bathed Potatoes
These aren’t just any potatoes these are slow roasted Yukon Gold potatoes slathered in cowboy butter. If you’ve never had cowboy butter, you’re in for a treat. It’s a blend of butter, garlic, herbs, and a touch of heat that will make your taste buds sing. These potatoes are the perfect side for any holiday meal.
Mashed Potatoes
This recipe prepares a classic, creamy mashed potato dish. Golden creamer potatoes are boiled until tender with a bay leaf, then passed through a ricer or food mill. Hot heavy cream and butter are incorporated for richness, seasoned to taste, and finally garnished with fresh chives, ensuring a lump-free, flavorful side.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small Saucepan For heating cream and butter
- 1 Potato Ricer or Food Mill Essential for lump-free, fluffy texture
- 1 Large Mixing Bowl
- 1 Spoon or Spatula For mixing
Ingredients
Main
- 4 pounds golden creamer potatoes peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
Instructions
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
Notes
For the best texture, always use a potato ricer or food mill; a food processor can overwork the starch, leading to gummy potatoes. Heating the cream and butter separately ensures better absorption into the hot potatoes, maintaining their warmth and promoting a silky consistency. Consider infusing the cream with aromatics like a smashed garlic clove or a sprig of thyme before straining for an added layer of flavor. Season generously throughout, tasting as you go, and adjust salt and pepper as needed. A touch of freshly grated nutmeg can also subtly enhance the richness.
Trust me, you’ll want to double the cowboy butter because it’s just too good to go to waste. You’ll find yourself using it on everything from steaks to vegetables.
4. Best Ever Green Bean Casserole
Green bean casserole is a Thanksgiving tradition, but canned soup is no longer necessary. Say goodbye to bland and hello to fresh, real ingredients green beans, mushrooms, and half and half are combined to make a creamy, decadent side dish that’s far from bland.
Best Ever Green Bean Casserole
This recipe creates a classic green bean casserole from scratch. It features crispy baked onions, blanched green beans, and a savory mushroom cream sauce, all baked together until bubbly for a comforting and flavorful side dish.
Equipment
- 1 Large Mixing Bowl
- 1 Sheet Pan
- 1 8-quart saucepan
- 1 Colander
- 1 12-inch cast iron skillet Or oven-safe skillet/casserole dish
Ingredients
Main
- 2 medium onions thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 1 pound fresh green beans rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Notes
Achieving truly crispy fried onions is key; ensure they are spread thinly on the sheet pan and tossed frequently during baking. Don’t overcrowd the pan. Blanching the green beans briefly in salted water and then shocking them in ice water preserves their vibrant color and crisp-tender texture. Cook the mushroom mixture thoroughly to develop flavor before adding the flour; this roux forms the base of a rich, savory sauce. Taste and adjust seasoning before the final bake.
Want another flavor boost? Add a few slices of crispy bacon or shredded cheddar on top. This single green bean casserole will be asked for seconds.
5. Parker House Rolls
Soft, buttery Parker House rolls are the best for sopping up gravy. Parker House rolls are a Thanksgiving staple at every table. The great news? They’re pillow-soft on the inside with the ideal amount of golden crunch on the outside.
Parker House Rolls
This recipe crafts classic Parker House Rolls, known for their tender, buttery texture and signature folded shape. The process involves preparing a rich yeast dough, allowing ample time for two rises, shaping, and baking until golden brown. Finished with a generous brush of melted butter, these rolls are a quintessential addition to any meal, especially holidays like Thanksgiving.
Equipment
- 1 Stand Mixer With dough hook attachment
- 1 Small Saucepan
- 1 Large Mixing Bowl For dough rising
- 1 Baking Sheet Lined with parchment paper
- 1 Pastry Brush
Ingredients
Main
- 1 1/2 cups milk
- 1 stick unsalted butter cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
Instructions
- Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
- Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
- Preheat the oven 350 degrees F.
- Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
Notes
The key to tender Parker House rolls is proper dough hydration and gentle handling; avoid over-kneading after initial mixing to maintain a soft crumb. Ensure your milk mixture is cooled sufficiently (lukewarm, 105-115°F/40-46°C) before adding yeast to prevent deactivation. For a deeper flavor, consider using high-quality European-style butter with higher fat content. Achieving the perfect rise is crucial; use a warm, draft-free spot. If your kitchen is cool, a slightly warmed (turned off) oven with a bowl of hot water inside can create an ideal proofing environment. Brush generously with melted butter immediately after baking for that signature glossy, rich finish.
If you, somehow or another, find yourself with leftovers (and that’s unlikely), the rolls are the best to repurpose into turkey sliders tomorrow.
6. Thanks giving Pasta Salad
Pasta salad doesn’t have to be a summer thing. This Thanksgiving inspired version is full of roasted vegetables like Brussels sprouts, sweet potatoes, and kale, with a little pop of tart cranberries and pistachios. Toss it all in a nutty tahini dressing with hints of maple syrup, and you’ve got a side dish that’s as festive as it is flavorful.
Thanksgiving Pasta Salad
This Thanksgiving Pasta Salad is a vibrant side dish featuring roasted sweet potatoes and Brussels sprouts, tossed with al dente pasta, crunchy pecans, tangy feta, and sweet dried cranberries. It’s all brought together with a unique poppy seed dressing, making it a flavorful and textured addition to any holiday spread.
Equipment
- 1 Large Pot For cooking pasta
- 1 Baking Sheet For roasting vegetables
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Small Saucepan For preparing the dressing
- 1 Whisk For emulsifying the dressing
Ingredients
Main
- * 12 ounce pasta
- * 1 pound brussel sprout trimmed and halved
- * 2 medium sweet potato dice
- * 1/2 c pecan
- * 1/4 c crumbled feta
- * 1/4 c dried cranberry
- * dressing
- * 1 tablespoon poppy seed
- * 4 tablespoon butter
- * 2 tablespoon white sugar
- * 2 tablespoon apple cider vinegar
- * 2 tablespoon white wine vinegar
- * 1/4 teaspoon paprika
- * 1/4 teaspoon onion powder
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss diced sweet potatoes and halved Brussels sprouts with a little olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
- While vegetables roast, cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking, then set aside to cool completely.
- In a small saucepan, melt the butter over low heat. Remove from heat and whisk in the white sugar, apple cider vinegar, white wine vinegar, paprika, and onion powder until well combined and smooth.
- Stir in the poppy seeds into the dressing mixture. Taste and adjust sweetness or tartness as desired.
- In a large mixing bowl, combine the cooled pasta, roasted sweet potatoes, roasted Brussels sprouts, pecans, crumbled feta cheese, and dried cranberries.
- Pour the prepared poppy seed dressing over the pasta and vegetable mixture.
- Gently toss all ingredients together until everything is evenly coated with the dressing.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and chill.
- Before serving, give the salad another gentle toss.
- Serve chilled or at room temperature as a festive side dish.
Notes
For optimal flavor, ensure sweet potatoes and Brussels sprouts are roasted until tender with a slight caramelization; avoid overcrowding the baking sheet. Use a sturdy, short pasta shape like fusilli or rotini that can hold the dressing well and stand up to the other ingredients. Cook pasta al dente. When making the dressing, whisk thoroughly to emulsify the butter and vinegars; a tiny pinch of Dijon mustard can aid in this process and add a subtle depth. Toast the pecans lightly before adding for enhanced nuttiness and crunch. This salad benefits from chilling for at least 30 minutes to allow flavors to meld, but serve at room temperature for the best texture and taste.
Even if you don’t normally have pasta salad, this one’s worth breaking the rule.
7. Crispiest Ever Potatoes
If you love crispy potatoes, you’ll love these. The secret is boiling them in water with a dash of baking soda so the skin can be that extra crispy goodness when you roast them. Bash them gently before roasting to get the crispiest surface area.
The Crispiest Sweet Potato Fries Ever recipes
This recipe delivers perfectly crispy sweet potato fries using a unique egg white and flour coating. Thinly sliced sweet potatoes are seasoned, coated, and baked until golden and crunchy. It’s a healthy and delicious alternative to traditional fries, perfect as a side dish or snack.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Sharp Knife or Mandoline For even slicing
- 2 Large Baking Sheets
- 1 Parchment Paper
Ingredients
Main
- 2 large sweet potatoes I used 1 sweet potato and 1 yam, thinly and evenly sliced
- 2 egg whites
- 3 tablespoons gluten free flour or all-purpose
- 1 tablespoon steak seasoning/rub I use Penzey’s Mitchell Street Steak Seasoning
- 1 teaspoon garlic salt
Instructions
- Preheat your oven to 4000F (2000C).
- Wash and peel the sweet potatoes, then slice them thinly and evenly into fry shapes, approximately 1/4-inch thick. Uniformity is crucial for even cooking.
- In a large mixing bowl, lightly whisk the egg whites until they are slightly frothy.
- Add the sliced sweet potatoes to the bowl with the egg whites and toss thoroughly to ensure each piece is evenly coated.
- In a separate shallow dish or bowl, combine the gluten-free flour (or all-purpose), steak seasoning, and garlic salt, mixing well.
- Working in batches, transfer the egg white-coated sweet potatoes to the flour mixture, tossing gently to coat each fry completely and evenly.
- Arrange the coated sweet potato fries in a single layer on large baking sheets lined with parchment paper, ensuring they do not overlap to allow for proper air circulation.
- Bake for 20 minutes, then carefully flip the fries over and continue baking for another 20-25 minutes, or until they are golden brown and crispy.
- Keep a close eye on the fries during the final baking stage to prevent burning, as oven temperatures can vary.
- Remove the crispy sweet potato fries from the oven and serve them immediately for the best texture and flavor.
Notes
For truly crispy fries, consistency is key. Slice your sweet potatoes as uniformly as possible; a mandoline is ideal for this. The egg white and flour coating creates a thin, dry barrier that helps achieve that desired crisp exterior while keeping the interior tender. Do not overcrowd your baking sheets; give the fries ample space for air circulation to prevent steaming and promote even browning. If crowded, they will steam instead of crisp. For an extra crisp texture, consider preheating your baking sheets in the oven before adding the coated fries. Serve immediately after baking for optimal crispness.
These golden, crispy potatoes are the perfect vehicle to dip into a basic paprika aioli. You’ll be addicted after one bite, and they’ll be on the holiday table every year.
8. Honey and Cinnamon Roasted Sweet Potatoes
Little preparation needs to be done to sweet potatoes, and this recipe verifies. Sweet potatoes roasted with cinnamon and honey enhance their sweetness and caramelize them into melt in your mouth goodness.
Roasted Sweet Potatoes with Honey and Cinnamon
This simple recipe features sweet potatoes roasted to tender perfection with a sweet and savory glaze of honey, cinnamon, olive oil, and seasoning. It’s an effortless yet flavorful side dish, perfect for any meal, offering a delightful balance of sweetness and warmth.
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Roasting Tray Ensure it’s large enough for a single layer.
- 1 Large Mixing Bowl For even coating of ingredients.
- 1 Measuring Spoons and Cups
Ingredients
Main
- 4 sweet potatoes peeled and cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil plus more for drizzling potatoes after cooked
- 1/4 cup honey
- 2 teaspoons ground cinnamon
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
- Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
Notes
For optimal roasting, ensure sweet potatoes are cut into uniform 1-inch cubes; this promotes even cooking and caramelization. Avoid overcrowding the roasting tray; if necessary, use two trays or roast in batches to ensure a single layer, allowing the potatoes to roast rather than steam. To enhance flavor, a pinch of smoked paprika or a dash of fresh orange zest can complement the honey and cinnamon. For an even more luxurious finish, toss with a tablespoon of butter along with the olive oil before roasting. Always taste and adjust seasoning (salt, pepper, cinnamon) before serving. The extra drizzle of olive oil at the end brightens the flavor and adds a lovely sheen.
Add a brown sugar pecan crumble on top for crunch and taste. It’s a simple dinner that has all the warm, comforting feels of fall.
9. Millionaire’s Mac and Cheese
This is the crème de la crème of mac and cheese. A combination of large, bold Cheddar, creamy fontina, and Gouda held in rich, creamy cheese sauce. And the punchline? Truffled brioche breadcrumb topping. This adds a whole new texture and flavor component to the mac and cheese that makes it go from “good” to “wow.”
Millionaire’s Mac and Cheese
You don’t have to be a millionaire to make this mac and cheese, but after just one bite you might feel like one. Sharp aged Cheddar, creamy fontina and melty Gouda blend to make it irresistibly rich and gooey, and a topping of truffled brioche breadcrumbs make it a golden masterpiece.
Equipment
- 1 Large Pot For cooking pasta and cheese sauce
- 1 Baking Sheet Lined with parchment paper
- 1 Large Mixing Bowl For tossing brioche
- 1 Whisk For roux and cheese sauce
- 1 Spatula or Large Spoon For folding pasta into sauce
Ingredients
Main
- 8 ounces brioche cut into 1/2-inch cubes
- 4 tablespoons truffle butter melted
- 1/2 cup grated Parmesan
- Kosher salt
- 1 pound medium shell pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 4 cups half-and-half
- 8 ounces aged white Cheddar grated (about 2 cups)
- 8 ounces fontina grated (about 2 cups)
- 8 ounces Gouda grated (about 2 cups)
- Freshly ground black pepper to taste
- 2 tablespoons chopped tarragon optional
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- For the truffle breadcrumbs: Toss the brioche with the melted truffle butter in a large bowl. Add the Parmesan and 1 pinch salt and toss to coat. Spread onto the prepared baking sheet in a single layer. Bake for 7 minutes, then stir and return to the oven. Bake until the breadcrumbs are dark golden brown and the Parmesan crisps on the pan, 5 to 7 minutes longer.
- Meanwhile, for the mac and cheese: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1/2 cup of pasta water. Drain the pasta well and set aside.
- Return the large pot to the stove and melt the butter over medium-high heat. Sprinkle the flour over the butter and cook, whisking frequently, until it is dark blonde and has a nutty aroma, about 1 minute. Stir in the mustard and 1 1/2 teaspoons kosher salt. Slowly whisk the half-and-half into the flour mixture (be careful because it will bubble up). Continue to cook, whisking frequently, until the mixture thickens, about 8 minutes.
- Stir in the Cheddar, fontina and Gouda, stirring until the cheese is melted and smooth. Add the reserved pasta water, 1 tablespoon at a time, until the sauce is smooth and perfectly creamy. Season with pepper.
- Fold the cooked pasta into the sauce until it is completely coated. Taste and adjust the seasoning with more salt and pepper if needed. Spoon the shells into serving bowls. Sprinkle the breadcrumbs and tarragon (if using) over each bowl and serve immediately.
Notes
1. Achieving a ‘dark blonde’ roux is crucial for depth of flavor; cook the flour-butter mixture patiently until it develops a nutty aroma, but avoid burning it. 2. When melting the cheeses, use medium-low heat to ensure a smooth, emulsified sauce without separation. Overheating can make the cheese stringy. 3. The reserved pasta water is your secret weapon for perfecting the sauce’s consistency; add it gradually until it reaches your desired creaminess. 4. Serve immediately for optimal texture, as the sauce can thicken upon standing. For enhanced presentation, consider a quick broil at the end if serving in an oven-safe dish.
This is one mac and cheese that will be on everyone’s lips.
10. Ree’s Green Bean Casserole with Bacon and Cheddar
Ree Drummond’s take on green bean casserole is a total game changer. Fresh green beans, crispy bacon, and melted cheddar cheese make this casserole an irresistible side. It’s creamy, savory, and absolutely satisfying.
Green Bean Casserole
This classic green bean casserole offers a fresh take on a beloved comfort food. It features blanched green beans, savory bacon, a creamy homemade cheese sauce infused with aromatics, and a crunchy panko topping. Perfect as a hearty side dish, it’s easy to prepare and yields a rich, bubbly, golden casserole.
Equipment
- 1 Large Pot For blanching green beans
- 1 skillet For cooking bacon and aromatics
- 1 Saucepan For preparing the cheese sauce
- 1 Whisk Essential for smooth roux and sauce
- 1 Baking Dish For assembling and baking the casserole
Ingredients
Main
- 2 pounds fresh green beans ends cut off
- Salt
- 4 slices bacon cut into 1/4-inch pieces
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1/2 whole large onion chopped
- 4 tablespoons 1/2 stick butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk plus extra for thinning if needed
- 1/2 cup half-and-half
- Freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup grated sharp Cheddar
- 1 cup panko breadcrumbs
Instructions
- Preheat the oven to 350 degrees F.
- Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they’re cool and set aside.
- Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
- In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
- Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.
Notes
1. For vibrant green beans and a tender-crisp texture, ensure the ice bath is genuinely cold. This ‘shocks’ the beans and locks in their color and nutrients. Do not over-blanch.
2. When making the roux, cook the flour and butter for at least 1-2 minutes to remove the raw flour taste before adding liquids. Whisk constantly as you add the milk and half-and-half to prevent lumps.
3. The bacon should be cooked until done but not overly crisp, as it will continue to cook in the oven. This allows it to retain some chew and infuse flavor into the casserole.
4. For an elevated touch, consider adding a pinch of nutmeg to the cheese sauce; it complements the dairy beautifully. Freshly grated Parmesan or Gruyere could also be mixed with the Cheddar for added complexity. Ensure panko breadcrumbs are evenly distributed for a consistent golden crust.
2. When making the roux, cook the flour and butter for at least 1-2 minutes to remove the raw flour taste before adding liquids. Whisk constantly as you add the milk and half-and-half to prevent lumps.
3. The bacon should be cooked until done but not overly crisp, as it will continue to cook in the oven. This allows it to retain some chew and infuse flavor into the casserole.
4. For an elevated touch, consider adding a pinch of nutmeg to the cheese sauce; it complements the dairy beautifully. Freshly grated Parmesan or Gruyere could also be mixed with the Cheddar for added complexity. Ensure panko breadcrumbs are evenly distributed for a consistent golden crust.
If you’re a fan of green bean casserole, this version is a must try. It’ll definitely become a new family tradition.
11. Sweet Potatoes Melt
These sweet potato melt sweet potatoes are as good as they sound. Pan-fried and browned sweet potato slices are buttered, then roasted until caramelized on top to a sticky glaze rich and sweet. Maple syrup and thyme glaze adds an earthy, light flavor to the dish that works well with the natural sweetness of the potatoes.
Melting Sweet Potatoes
This easy recipe transforms sweet potatoes into a delectable side dish with a unique ‘melting’ texture. Sliced and tossed with butter, cinnamon, and salt, they’re roasted to tender perfection. A final bake with maple syrup creates a beautiful caramelization, finished with a sprinkle of toasted pecans and fresh chives for a balanced sweet and savory profile.
Equipment
- 1 Baking Sheet Large enough to arrange potatoes in a single layer
- 1 Large Mixing Bowl For tossing ingredients
- 1 Vegetable Peeler
- 1 Sharp Knife For slicing sweet potatoes and chopping garnishes
- 1 Measuring Spoons
Ingredients
Main
- 4 small sweet potatoes peeled and sliced into 1/2-inch rounds
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup maple syrup
- 1/2 cup chopped pecans
- 2 tablespoons chopped chives
Instructions
- Preheat the oven to 425 degrees F.
- Add the potatoes, butter, cinnamon and salt to a medium bowl and toss to coat. Arrange the potatoes in a single layer on a baking sheet and bake for 15 to 18 minutes. Flip the potatoes, then drizzle with the maple syrup and continue to bake until the potatoes are golden brown and crisp on the outside but soft on the inside, an additional 15 to 18 minutes. Arrange on a platter and sprinkle with the pecans and chives.
Notes
To ensure even cooking and the desired ‘melting’ texture, slice the sweet potatoes uniformly to 1/2-inch thickness. Avoid overcrowding the baking sheet; use two if necessary to allow proper caramelization and prevent steaming, which results in soggy potatoes. For a deeper, nuttier flavor, lightly brown the butter before tossing it with the sweet potatoes. The quality of maple syrup significantly impacts the final taste; opt for a good grade B or dark robust syrup. While chives offer a fresh counterpoint, consider finishing with a sprinkle of toasted pecans and a touch of orange zest or a pinch of smoked paprika for an added layer of complexity. This dish is excellent as a holiday side or a comforting accompaniment to roasted meats.
Top with marshmallows for a holiday twist on a classic, or serve them plain.
12. Ree’s Creamy Mashed Potatoes with Cream Cheese
Mashed potatoes are the traditional side dish of Thanksgiving, but Ree’s cream cheese is something that takes them to an entirely different level. The cream cheese adds the potatoes to a rich, creamy texture and velvety, luxurious texture that will make them impossible to resist.
Creamy Mashed Potatoes
This recipe creates incredibly creamy mashed potatoes. Yukon gold or russet potatoes are boiled, mashed while hot to release steam, then enriched with softened butter, cream cheese, half-and-half, and cream. Seasoned to taste, they are baked briefly in a casserole, dotted with butter, for a luscious, fluffy side dish.
Equipment
- 1 Large Pot
- 1 Potato Masher
- 1 Large Casserole Pan
- 1 Vegetable Peeler
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 5 pounds Yukon gold or russet potatoes
- 1 1/2 sticks softened butter plus more for baking
- 1 1/2 8-ounce packages cream cheese, softened
- 1/2 cup half-and-half
- 1/2 cup cream
- Salt and freshly ground black pepper
- Milk if needed, for thinning
Instructions
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
Notes
Achieving truly creamy mashed potatoes hinges on a few key techniques. Always use softened butter and cream cheese to ensure a silky-smooth texture without lumps; cold dairy will clump. Mashing the potatoes over low heat helps evaporate excess moisture, preventing a gummy result – aim for fluffiness by releasing as much steam as possible. Do not over-mash! For an elevated flavor profile, consider infusing the cream and half-and-half with aromatics like bay leaf or a garlic clove before adding, then straining. A touch of white pepper can maintain the pristine color while providing subtle heat.
The mashed potatoes are the ideal side dish to accompany turkey and gravy or eaten alone. They’ll be gobbled in no time.
13. Collard Greens
Collard greens are a classic Southern side dish that should adorn your Thanksgiving table. Smoked meats like ham hocks or turkey wings are what they should be prepared with. The smoky, meaty flavor of the greens is absolutely great.
Zesty and Zippy Tangled Collards
This vibrant collard greens recipe transforms humble greens into a zesty, savory side dish. Featuring tangy pickled peppers, aromatic garlic, fresh lemon, and crispy Parmesan breadcrumbs, it’s a quick and flavorful way to enjoy collards with a delightful texture contrast.
Equipment
- 1 Large Pot For blanching the collard greens.
- 1 Large Skillet For toasting breadcrumbs and sautéing the collards.
- 1 Microplane or Fine Grater For lemon zest and Parmesan cheese.
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 3 tablespoons chopped mildly spicy pickled peppers Mama Lil’s preferred
- Zest from 1 large lemon
- 2 ounces microplaned Parmesan about 3/4 cup, lightly packed, plus additional to garnish
- 12 large collard leaves more if the leaves are smaller
- 2 to 2 1/2 tablespoons olive oil divided
- 1/2 cup dry bread crumbs homemade (see note below)
- 3 to 4 medium garlic cloves minced (about 3 to 4 teaspoons)
- 1/4 to 1/2 teaspoons red pepper flakes depending on the level of spice from the pickled peppers and your personal preference
- Salt
- Freshly ground black pepper
- Fresh lemon juice
Instructions
- Wash the collard leaves thoroughly. Remove the tough stems and coarsely chop the leaves.
- Bring a large pot of heavily salted water to a rolling boil. Blanch the chopped collards for 3-5 minutes, or until tender-crisp. Immediately drain and plunge into an ice bath to stop cooking, then thoroughly squeeze out excess water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp. Remove from skillet and set aside.
- Add the remaining 1 to 1 1/2 tablespoons of olive oil to the same skillet over medium-low heat. Add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the well-drained and squeezed collards to the skillet with the garlic mixture. Increase heat to medium and sauté for 3-5 minutes, tossing to combine and heat through.
- Stir in the chopped mildly spicy pickled peppers, lemon zest, and 2 ounces (about 3/4 cup) of microplaned Parmesan cheese.
- Season generously with salt and freshly ground black pepper to taste, adjusting as needed after tasting.
- Remove the skillet from heat. Squeeze fresh lemon juice over the collards, adjusting the amount to your preference for zestiness.
- Transfer the zesty and zippy tangled collards to a serving dish.
- Garnish generously with the reserved toasted breadcrumbs and additional microplaned Parmesan cheese before serving warm.
Notes
1. Blanching the collards is a critical step to tenderize them and reduce bitterness. Ensure they are thoroughly squeezed dry after blanching to prevent a watery dish. A salad spinner can assist in removing excess moisture.2. Homemade breadcrumbs elevate this dish significantly, providing a superior texture and fresh flavor. Toast them carefully to a golden crisp without burning the garlic.3. The harmony of zesty lemon, piquant pickled peppers, and savory Parmesan is key. Taste and adjust the amount of red pepper flakes based on the heat of your pickled peppers and personal preference. A final squeeze of fresh lemon juice before serving brightens the entire dish, enhancing its ‘zippy’ character. Don’t overcook the greens in the final sauté; they should be tender but still retain a pleasant bite.
If you’ve never had collard greens, this is your chance to try them. They’re a must have for a well rounded holiday meal.
14. Hasselback Sweet Potatoes
Hasselback sweet potatoes are a stunning and classy take on the traditional sweet potato. Thinly sliced sweet potato is roasted to make crispy edges but a soft and tender interior.
Hasselback Sweet Potatoes with Roasted Marshmallows
This recipe transforms sweet potatoes into an elegant side dish. Sweet potatoes are thinly sliced hasselback-style, generously coated in a spiced butter mixture, baked until tender, and then topped with freshly roasted, golden-brown marshmallows for a delightful blend of savory and sweet.
Equipment
- 1 Baking Sheet
- 1 Sharp Chef’s Knife
- 1 Mixing Bowl
- 1 Whisk
- 4 Metal Skewers or Wooden Sticks
Ingredients
Main
- 4 medium sweet potatoes
- 6 tablespoons unsalted butter melted
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch kosher salt plus more for sprinkling
- 8 large marshmallows
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet.
- Whisk together the melted butter, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Pour the mixture over the sweet potatoes very thoroughly. Sprinkle with kosher salt. Cover with foil and bake for 40 minutes.
- When ready to serve, put 2 marshmallows on a stick or metal skewer and hold it over an open flame until roasted, slightly charred and golden brown (see Cook’s Note). Top a sweet potato with the roasted marshmallows. Repeat with the remaining marshmallows and sweet potatoes.
Notes
For perfectly fanned hasselback slices, place chopsticks or the handles of two wooden spoons parallel on either side of the sweet potato while slicing. This acts as a stopper, preventing your knife from cutting all the way through. Ensure your sweet potatoes are roughly the same size for even cooking. When coating with the butter mixture, take your time to ensure it seeps into every crevice, maximizing flavor and helping the potato cook through. For marshmallow roasting, a kitchen torch offers more control than an open flame for achieving that ideal golden-brown char without excessive burning. If serving for a crowd, roast the marshmallows in batches under a broiler for a minute or two, watching carefully.
It is not only healthy, though, but also extremely visually appealing, so it would be a great thing to add to your plate of Thanksgiving dinner.
