7 Best Thanksgiving Sides Everyone Will Actually Eat (and Ask You for the Recipe)

By Brandon D / October 2, 2025

Let’s be honest: the turkey gets the press, but the sides steal the show. These seven are the kind that vanish before you even sit down—crispy, creamy, buttery, herby, and totally no-leftovers good. They’re familiar enough to please traditionalists, but with little upgrades that make people say, “Wait… what did you do to this?!”

Grab a big sheet pan, a Dutch oven, and your favorite wooden spoon. We’re keeping it simple, craveable, and gloriously feast-worthy.

1. Brown Butter Mashed Potatoes With Garlic And Crème Fraîche

These are the mashed potatoes people dream about. The secret is brown butter (nutty, toasty magic), a hit of roasted garlic, and a swirl of crème fraîche for tangy richness. They’re make-ahead friendly and stay silky, not gluey.

Ingredients:

• 4 lb Yukon Gold potatoes, peeled and cut into large chunks
• 1 cup (2 sticks) unsalted butter
• 1 whole garlic head
• 1 cup whole milk, warmed
• 1/2 cup heavy cream, warmed
• 3/4 cup crème fraîche (or sour cream)
• 2 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• Chives, thinly sliced (optional)
• Olive oil, for roasting garlic

Instructions:

1. Roast the garlic: Heat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves. Drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft and golden. Cool, then squeeze out cloves.
2. Brown the butter: In a saucepan over medium heat, melt the butter and cook, swirling occasionally, until it foams and turns amber with brown specks, 5–7 minutes. Remove from heat.
3. Cook the potatoes: Place potatoes in a large pot, cover with cold water by 1 inch, add 2 tsp salt. Bring to a boil, reduce to a simmer, and cook until fork-tender, 15–18 minutes. Drain well and return to hot pot to steam off moisture.
4. Mash: Press potatoes through a ricer or mash gently. Add warmed milk and cream, half the brown butter, roasted garlic, and crème fraîche. Stir just until smooth and fluffy.
5. Season and finish: Add remaining brown butter to taste. Season generously with salt and pepper. Top with chives if using.

Pro tip: Keep warm up to 2 hours in a covered bowl over a pot of barely simmering water. For extra decadence, fold in 1/2 cup grated Parmesan or a spoonful of horseradish for zip.

2. Crispy-Sage Sausage Stuffing With Sourdough And Celery

This is the stuffing that converts stuffing skeptics. Toasty sourdough cubes soak up savory drippings, Italian sausage adds richness, and crisped sage brings the fall vibes. It’s crunchy on top, custardy inside—basically perfection.

Ingredients:

• 1 lb day-old sourdough bread, cut into 1-inch cubes (about 10 cups)
• 1 lb Italian sausage, casings removed
• 1 large onion, finely chopped
• 4 celery stalks, finely chopped
• 6 tbsp unsalted butter, divided
• 1/2 cup fresh sage leaves
• 2 tbsp chopped fresh thyme (or 2 tsp dried)
• 2 cups low-sodium chicken or turkey stock
• 2 large eggs
• 1/2 cup chopped fresh parsley
• 1 tsp kosher salt, plus more to taste
• Black pepper, to taste

Instructions:

1. Dry the bread: Heat oven to 300°F (150°C). Spread bread on two sheets and bake 15–20 minutes to dry slightly. Cool.
2. Brown sausage: In a large skillet over medium-high heat, cook sausage, breaking it up, until browned. Transfer to a large bowl with the bread.
3. Cook aromatics: In the same skillet, add 4 tbsp butter. Sauté onion and celery with a pinch of salt until soft, 8–10 minutes. Stir in thyme. Scrape into the bowl.
4. Crisp the sage: Add remaining 2 tbsp butter to skillet. Fry sage leaves until crisp, 30–60 seconds. Drain on paper towels. Chop half and add to stuffing mixture; reserve a few whole for garnish.
5. Combine: Whisk eggs with stock. Add parsley, 1 tsp salt, and pepper. Pour over bread mixture and toss until evenly moistened.
6. Bake: Transfer to a buttered 9×13-inch dish. Bake at 375°F (190°C) uncovered 35–45 minutes until golden on top and set in the center.

Serving tip: Scatter remaining whole sage leaves on top. Want it vegetarian? Skip sausage and add 8 oz sautéed mushrooms plus 1/2 cup grated Parmesan.

3. Maple-Roasted Brussels Sprouts With Hot Honey And Toasted Pecans

Meet the sprouts that disappear first. These get caramelized edges, a gloss of maple, a kick of hot honey, and a crunch of toasted pecans. Sweet, spicy, salty—this is your new side dish flex.

Ingredients:

• 2 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• Black pepper, to taste
• 2 tbsp pure maple syrup
• 1–2 tbsp hot honey (or honey + red pepper flakes)
• 2 tsp apple cider vinegar
• 1/2 cup pecans, roughly chopped
• Optional: 1/4 cup crumbled feta or goat cheese

Instructions:

1. Heat oven to 425°F (220°C). Toss sprouts with olive oil, salt, and pepper. Arrange cut-side down on a large sheet pan.
2. Roast 18–22 minutes until deep golden and crisp at the edges. Don’t stir too much—let them char a little.
3. Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
4. In a small bowl, mix maple syrup, hot honey, and cider vinegar. Drizzle over hot sprouts and toss with pecans.

Upgrade: Crumble feta over the top for salty creaminess. Cooking for spice-averse folks? Use regular honey and add an extra teaspoon vinegar for balance.

4. Cornbread Skillet With Browned Corn And Jalapeño Honey Butter

This cornbread is tender with crisp edges and little pops of sweet corn. Bake it in a screaming-hot skillet for that signature crust. The jalapeño honey butter melts into every crumb—prepare for people to “just take a sliver” five times.

Ingredients:

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted (plus 2 tbsp for skillet)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup sour cream

Jalapeño Honey Butter:

• 1/2 cup unsalted butter, softened
• 1 tbsp finely minced jalapeño (seeded for mild)
• 2–3 tbsp honey
• Pinch of salt

Instructions:

1. Make the honey butter: Mash butter, jalapeño, honey, and salt together. Chill.
2. Heat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat.
3. Whisk dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.
4. Whisk wet ingredients: buttermilk, eggs, melted butter, and sour cream. Fold in corn.
5. Combine wet and dry just until no flour streaks remain. Don’t overmix.
6. Carefully remove hot skillet, add 2 tbsp butter to melt and sizzle. Pour in batter; it should start to crisp at the edges.
7. Bake 18–22 minutes until golden and a tester comes out clean.

Serve: Spread that jalapeño honey butter on warm slices. Want it cheesy? Fold in 1/2 cup shredded cheddar. For smoky vibes, add 1/2 tsp smoked paprika to the batter.

5. Green Bean Casserole Glow-Up (From Scratch, Still Comforting)

We’re ditching the cans, keeping the cozy. Tender blanched green beans in a luscious garlic-mushroom cream, topped with crisp shallots you actually want to snack on. It’s classic, just clearer flavors and better texture.

Ingredients:

• 2 lb green beans, trimmed and halved
• 3 tbsp olive oil, divided
• 4 large shallots, thinly sliced
• 1/2 cup all-purpose flour, divided
• 8 oz cremini or button mushrooms, sliced
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups low-sodium chicken or vegetable stock
• 1 cup heavy cream
• 1 tsp soy sauce or Worcestershire
• 1 tsp kosher salt, plus more to taste
• Black pepper, to taste

Instructions:

1. Crisp shallots: Toss shallots with 1/4 cup flour and a pinch of salt. Heat 2 tbsp oil in a skillet over medium, fry shallots in batches until golden and crisp, 3–4 minutes. Drain on paper towels; sprinkle with salt.
2. Blanch beans: Boil a large pot of salted water. Cook beans 3–4 minutes until bright green and crisp-tender. Drain and plunge into ice water. Drain well.
3. Make sauce: In the same skillet, add remaining 1 tbsp oil and butter. Sauté mushrooms with a pinch of salt until browned, 6–8 minutes. Add garlic, cook 30 seconds. Sprinkle remaining 1/4 cup flour, cook 1 minute.
4. Whisk in stock and cream gradually until smooth. Add soy sauce, 1 tsp salt, and pepper. Simmer 3–4 minutes until thickened.
5. Combine: Stir beans into the sauce. Transfer to a baking dish, top with crispy shallots.
6. Bake at 375°F (190°C) for 15–20 minutes until bubbling and golden in spots.

Make-ahead: Assemble without shallots up to 1 day ahead. Reheat, then add shallots right before serving. Fancy twist? Add a splash of dry sherry to the mushrooms.

6. Sweet Potato Casserole With Salted Pecan Streusel

This is dessert disguised as a side, and no one’s complaining. Fluffy roasted sweet potatoes get whipped with brown sugar and vanilla, then topped with a buttery pecan streusel that crackles when you scoop it. The salted finish keeps it from being cloying—just right.

Ingredients:

• 4 large sweet potatoes (about 3 lb)
• 4 tbsp unsalted butter, melted
• 1/3 cup brown sugar, packed
• 1/2 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp kosher salt

Pecan Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 tsp kosher salt (or flaky salt for topping)
• 4 tbsp cold unsalted butter, cubed

Instructions:

1. Roast potatoes: Heat oven to 425°F (220°C). Prick potatoes and roast on a sheet until very tender, 50–60 minutes. Cool slightly, then scoop flesh into a bowl.
2. Make base: Mash potatoes until smooth. Whisk in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
3. Streusel: Mix flour, brown sugar, pecans, and salt. Cut in cold butter until crumbly.
4. Assemble: Spread sweet potato mixture in a buttered 9×13-inch dish. Scatter streusel on top.
5. Bake at 350°F (175°C) for 25–30 minutes until set and bubbling at edges. Sprinkle with flaky salt if using.

Variations: Add orange zest to the base for brightness. Love marshmallows? Add a handful during the last 5 minutes and let them toast. Trust me, both camps will be happy.

7. Zesty Cranberry-Orange Relish With Ginger And Cinnamon

Think beyond the can. This fresh cranberry relish is bright, tangy, and lightly spiced—exactly what rich Thanksgiving plates need. It takes 15 minutes, no fuss, and it keeps beautifully.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1 large navel orange
• 1/2 cup granulated sugar (plus more to taste)
• 2 tbsp honey or maple syrup
• 1 tsp fresh grated ginger (or 1/4 tsp ground)
• 1/2 tsp ground cinnamon
• Pinch of kosher salt

Instructions:

1. Zest the orange, then peel and remove as much white pith as possible. Roughly chop the flesh; discard seeds.
2. In a food processor, pulse cranberries, orange flesh, and zest until finely chopped but not puréed.
3. Stir in sugar, honey or maple, ginger, cinnamon, and salt. Taste and adjust sweetness—cranberries vary.
4. Chill at least 1 hour to let flavors bloom.

Serving ideas: Spoon over turkey, smear on leftover sandwiches, or swirl into yogurt. For a saucier version, simmer half the mixture for 5 minutes and fold it back in for texture.

Final Tips For A Stress-Less Spread

• Stagger oven temps: Mashed potatoes and relish don’t need the oven—save space for stuffing, beans, and cornbread.
• Make-ahead magic: Relish, sweet potatoes, and stuffing components can be prepped the day before.
• Finish with fresh: A sprinkle of herbs, flaky salt, or a squeeze of citrus right before serving makes everything pop.

There you go—seven sides that truly deliver: creamy, crunchy, sweet, spicy, and wildly craveable. Pick a few or go all in and watch the turkey play supporting role (it’ll understand). Now go claim that holiday hero status—seriously, you’ve got this.