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Writer's picturePhil Evans

8 Thanksgiving Side Dish Recipes to Wow Your Guests

'Tis the season for comfort food! With Thanksgiving right around the corner, all we can think about is food as we prepare for this year’s feast. If you’re not in charge of the turkey, you’re probably still preparing something and since we’ve already made a list of our must-try turkey recipes, we thought we’d put the focus on side dishes this time around.

So join us as we share some of our favorite Thanksgiving side dish recipes. From classic favorites to modern twists, there's something for everyone. Whether you're hosting or attending, a delicious side dish can elevate your holiday meal.


Mashed Potatoes

Mashed Potatoes

  • 3 pounds of potatoes –enough for about 8 people.

  • Unsalted butter

  • Milk – Use whole milk for the creamiest results.

  • Sour cream – Technically optional but recommended.

  • And salt and pepper – if you’d like a little bit of garlic, chop a few cloves and let them boil with the potatoes. Chives are great too.


Preparation:

  • Peel and chop them into large chunks. Cut to a consistent size so that they cook evenly.

  • Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Add a tablespoon of salt, and bring the water to a boil over high heat. Reduce the heat to medium and gently boil until the potatoes are fork-tender.

  • Use a potato masher to partially mash the potatoes. Then, pour in the milk and add the butter, salt, and pepper. Continue mashing until the potatoes reach your desired consistency




Sweet Potato Casserole

Sweet Potato Casserole

You can also just follow the mashed potatoes recipe and substitute with sweet potatoes (add a bit of chipotle pepper in adobo and you’ll have a bomb side dish), but in case you want the classic casserole here’s that recipe.


Sweet Potatoes:

  • 4 cups peeled, cubed sweet potatoes

  • 2 large eggs, beaten

  • ½ cup white sugar

  • ½ cup milk

  • 4 tablespoons butter, softened

  • ½ teaspoon vanilla extract

  • ½ teaspoon salt


Pecan Topping:

  • ½ cup packed brown sugar

  • ⅓ cup all-purpose flour

  • 3 tablespoons butter, softened

  • ½ cup chopped pecans


Preparation

  • Preheat oven to 325 degrees F (165 degrees C) and then put the sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.

  • Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.

  • Start the topping by mixing brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture. Bake until lightly brown.


Creamed Corn

Creamed Corn

  • 2 (10 ounce) packages frozen corn kernels, thawed

  • 1 cup heavy cream

  • 1 teaspoon salt, or to taste

  • 2 tablespoons granulated sugar

  • ¼ teaspoon freshly ground black pepper, or to taste

  • 2 tablespoons butter

  • ½ cup whole milk

  • 2 tablespoons all-purpose flour

  • ¼ cup freshly grated Parmesan cheese, or more to taste


Preparation

  • Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes.

  • Whisk milk and flour together in a small bowl until smooth and add this mixture to the skillet and continue to cook, stirring constantly, until sauce is thickened and corn is cooked through, about 4 minutes.

  • Remove from heat, stir in Parmesan cheese until melted, and serve hot.


Cranberry Sauce

Cranberry Sauce

  • 12 ounce bag cranberries

  • 3/4 cup water

  • 1/4 cup of fresh orange juice

  • 3/4 cup of light or dark brown sugar

  • 1 teaspoon orange zest

  • 1/2 teaspoon pure vanilla extract


Preparation

  • Rinse the cranberries, set ½ aside and stir. Combine with the water, orange juice, and brown sugar in a medium saucepan over medium heat.

  • Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, and vanilla extract. Afterwards, serve either warm or at room temperature.


Cornbread Stuffing with Sausage

Cornbread Stuffing with Sausage

  • 1 pound ground pork sausage

  • 2 cups diced celery

  • 2 large onions, chopped

  • 5 cups crumbled cornbread

  • 5 cups seasoned bread crumbs

  • 2 ¾ cups chicken broth

  • 1 ½ teaspoons poultry seasoning

  • 1 teaspoon dried sage, crushed


Preparation

  • After preheating the oven to 325 degrees F (165 degrees C) combine the sausage, celery, and onions in a large skillet over medium-high heat. Cook while breaking the sausage up until it has evenly browned and the vegetables are translucent, 7 to 10 minutes.

  • Remove from the heat, drain, and transfer sausage mixture to a large bowl. Add crumbled cornbread, bread crumbs, chicken broth, poultry seasoning, and sage. Mix until well combined.

  • Transfer to a 9x13-inch baking dish, cover with foil, and bake in the preheated oven until stuffing is well set and cooked through, about 45 minutes.


Mac & Cheese

Creamy Baked Mac & Cheese

  • 1 lb. dried elbow pasta

  • ½ cup unsalted butter

  • ½ cup all-purpose flour

  • 1 ½ cups whole milk

  • 2 ½ cups half and half

  • 4 cups shredded medium cheddar cheese divided (measured after shredding)

  • 2 cups shredded Gruyere cheese divided (measured after shredding)

  • ½ Tbsp. salt

  • ½ tsp. black pepper

  • 1/4 tsp. paprika


Preparation:

  • Preheat oven to 325 degrees F.

  • Grease a 3 qt baking dish (9x13") and set aside.

  • Bring a large pot of salted water to a boil and cook the pasta 1 minute less than the package directs for al dente. After draining, drizzle with a little bit of olive oil.

  • Shred cheeses and toss together to mix, then divide into three piles (3 cups for the sauce, 1 ½ cups for the inner layer, 1 ½ cups for the topping).

  • Melt the butter in a large saucepan, sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half and the whole milk, while whisking constantly, until combined and smooth.

  • Continue to heat while whisking until thickened to almost be the consistency of a semi-thinned out condensed soup.

  • Remove from the heat and stir in spices and 1 ½ cups of the cheeses, stirring to melt and combine. Repeat with third cup of 1 ½ cups of cheese.

  • Combine the pasta with the cheese sauce and pour half of the pasta mixture into the prepared baking dish. Top with 1 ½ cups of shredded cheeses, then top that with the remaining pasta mixture. Sprinkle the top with the last 1 ½ cups of cheese and bake for 15 minutes, until golden brown.




Balsamic Bacon Brussels Sprouts

Balsamic Bacon Brussels Sprouts

  • 3 tbsp olive or avocado oil

  • 6 slices bacon, diced, I prefer Wellshire or Applegate turkey bacon.

  • 2 lbs brussels sprouts, trimmed and halved

  • 1 tsp salt

  • ½ tsp pepper

  • 2 tbsp balsamic vinegar

  • 2 tsp minced garlic

Preparation

  • Heat a large skillet to medium heat on the stovetop, add the diced bacon, and cook until it is crispy. Remove and set aside.

  • Add 2 tablespoons of oil to the skillet along with whatever bacon grease remains. Add halved brussels sprouts, salt, and pepper. Stir. Cook on medium heat, stirring occasionally, for 10 to 12 minutes.

  • Reduce heat to low and add crispy bacon, garlic, and balsamic vinegar to skillet. Stir. Cover and simmer for 3 to 5 minutes until brussels sprouts are tender. Add more salt or pepper if desired.


Apple Pie

Apple Pie

  • 1 (14.1 ounce) package pastry for a 9-inch double-crust pie

  • ¾ cup white sugar, or more to taste

  • 1 teaspoon ground cinnamon

  • 6 cups thinly sliced apples

  • 1 tablespoon butter


Preparation

  • Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie dish with one pastry crust; set second one aside.

  • In a large mixing bowl, gently toss the apple slices, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon zest and lemon juice until well combined and set aside.

  • Layer apple slices in the prepared pie dish.

  • Dot top layer with small pieces of butter. Cover with top crust.

  • Bake pie on the lowest rack of the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown and filling bubbles, 30 to 35 minutes more.


With these delicious side dishes, your Thanksgiving feast is sure to be a hit. Whether you're a seasoned cook or a novice in the kitchen, these recipes are easy to follow and will impress your guests.

As you gather around the table with loved ones, remember the importance of home and community. If you're looking to make your home a permanent place for cherished memories, consider reaching out to Timber & Rose Realty. Our team of experienced real estate agents can help you find the perfect home to host your future Thanksgiving celebrations in Portland.

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