Ah, yes, Thanksgiving: that annual tradition of stuffing ourselves so full our fat pants don’t fit. No, really! What comes to mind when you think about Thanksgiving? It’s all food (turkey, mashed potatoes, yams and sweet potatoes, stuffing, rolls, cranberry sauce, gravy, green bean casserole). Or maybe football. But mostly food. This year, try mixing things up a bit with these unique side dishes!
Why Thanksgiving Sides Steal the Show
Let’s be honest, Thanksgiving sides are the real stars of the show, right? Sure, the turkey is great and all, but it’s the mashed potatoes, stuffing, and mac & cheese that everyone’s reaching for seconds of! I mean, have you ever seen anyone dream about turkey leftovers the next day? Nope, it’s all about reheating that gooey, cheesy casserole or sneaking an extra scoop of sweet potato pie. And don’t even get me started on cranberry sauce and dinner rolls—basically, the turkey is just there to make it official, while the sides are what really keep us coming back to the table!
How to Be the Side Dish Thanksgiving Hero
I volunteer to make the favorite Thanksgiving side dish for one reason: pure, undiluted hero status. Picture it—I walk in, casserole dish in hand, and suddenly I’m the VIP of Thanksgiving, the one everyone’s been waiting for! Let’s be real, no one remembers who carved the turkey, but they definitely remember the person who brought the family-famous stuffing or mac & cheese. Plus, it’s a foolproof way to avoid getting stuck with the awkward “creative” dish nobody asked for (looking at you, Aunt Linda’s kale casserole). This year, I’m going for side-dish glory!
Don’t miss our other Maple Chocolate Pecan Pie Bars, How to Cook a Turkey and Thanksgiving Pumpkin Desserts.
CREAMY PARMESAN BRUSSEL SPROUTS GRATIN WITH BACON: When I was pregnant, I decided to up my veggie intake. One of the first amazing veggies I discovered was Brussels sprouts. Add cheese and bacon? I’ll take seconds, please.
Millet, Lentil, and Pomegranate Salad: My husband loves pomegranates, so I’m always excited when I find a recipe that incorporates them. This salad is a fun mix of textures and flavors.
Bourbon-Cranberry Compote: I usually make my own cranberry jelly, which is a pain in the ass. The sauce is easy, but straining the sauce to get jelly? Ugh. So I like this more sophisticated version, which seems fancier than a basic cranberry sauce, but isn’t really. (Also, the alcohol cooks off, so don’t worry about this being a 21-and-up dish!)
Colcannon: It wouldn’t be Thanksgiving without mashed potatoes (because carbs). This year, though, mix things up a bit and make colcannon, an Irish dish that mixes creamy, buttery mashed potatoes with greens. The greens make it healthy. *nods seriously*
Carrot Soufflé: Don’t be intimidated by the “soufflé” part. This is a pretty simple recipe and c’mon—how fancy will you be serving a soufflé?!
Susan’s Peach Stuffing: One of my favorite so-so-bad-for-you foods is canned peaches in heavy syrup. Guess what kind of peaches this recipe calls for! Peaches are an unexpected flavor for Thanksgiving because they’re not in season this time of year, which is one of the reasons this stuffing is so fun.
Pimiento Cheese Green Beans: I love pimiento cheese. And green beans, too, actually! So why not combine them into one amazing dish. Like the colcannon (AKA mashed potatoes with greens), I firmly believe adding green beans to the cheese makes it healthy.
Butternut Squash and Leek Bread Pudding: I love bread pudding as a dessert, so the idea of a savory bread pudding side dish is pretty intriguing. And all that cheese—yum!
Roasted Broccoli with Pistachios and Pickled Golden Raisins: Roasted broccoli is one of my go-to weekday recipes because it’s so easy. The (quick) pickled golden raisins and pistachios give this recipe a complex flavor that makes it worthy of a spot on your holiday table.
Moist Buttermilk Cornbread With Cream-Style Corn: Do you remember the corn cake from Chi-Chi’s? That stuff was wicked good. (You can actually buy a mix for it in the grocery store, but it’s not as awesome as I remember.) Anyway, this cornbread reminds me of that sweet corn cake. And it solves one of my biggest cornbread challenges, with the creamed corn and buttermilk keeping the bread nice and moist.
Let us know which recipes you try and what you—and your guests—think!