13 Savory Thanksgiving Sides More Exciting Than the Turkey

By
Derek Jacobson
·

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Thanksgiving isn’t just about the turkey. If we’re being honest, it’s the savory sides that people pile onto their plates (and go back for seconds).

From cheesy bakes to flaky pastry twists, these dishes are hearty, comforting, and just a little bit indulgent.

Here are 13 savory Thanksgiving sides that can easily hold their own against the main dish. And if you still want the classic green one on the table, our green bean casserole from scratch skips the canned soup.

Stuffing Muffins

A muffin tin filled with stuffing and baked to golden perfection, celery and herbs can be seen peeking out

All the cozy flavor of classic stuffing, baked into individual muffin cups. They’re easy to serve, look cute on the table, and make great leftovers for breakfast the next morning.

go to full recipe

How to Choose Sides From This List

Most Thanksgiving tables need two or three savory sides next to the turkey and potatoes. The easy way to pick is to grab one from each group below so the plate has a mix of textures.

  • Stuffing with a twist: Stuffing Muffins, Cheesy Stuffing-Stuffed Mushrooms, and the Stuffed Crescent Roll Wreath all start with classic stuffing flavor.
  • Flaky and handheld: Sausage and Cranberry Puff Pastry Rolls, Caramelized Onion and Sage Puff Pastry Twists, and Caramelized Onion and Goat Cheese Tartlets are great for grazing before dinner.
  • Creamy and cozy: Pumpkin Mac and Cheese, Creamy Pumpkin Sage Risotto, and Parsnip Mash with Brown Butter and Crispy Shallots.
  • Something new: Crispy Polenta Stacks with Cranberry Relish, Cranberry and Rosemary Corn Fritters, and the Butternut Squash and Blue Cheese Galette.
  • A little heat: Jalapeño Cornbread Casserole is the one to pick if your crowd likes some kick.

Make-Ahead Plan for Thanksgiving Sides

Oven space is the biggest problem on Thanksgiving Day. The turkey takes up most of it, so plan your sides around that.

Two days ahead, caramelize your onions. The tartlets, the puff pastry twists, and the galette all use them, and one big batch can cover all three. Store them in the fridge in a sealed container.

The day before, make the stuffing for the muffins and the mushrooms. You can also boil and mash the parsnips, then reheat them on the stove with a splash of milk. Save the brown butter and crispy shallots for the last few minutes so they stay fresh.

On the day, bake the pastry sides while the turkey rests. A rested turkey needs about 30 minutes out of the oven, which is just enough time for the rolls, twists, and tartlets to bake at 400°F. Risotto and corn fritters need to be made on the stove right before you eat, so choose only one of those if you want an easy day.

Tips for Success

Keep puff pastry cold until it goes in the oven. Warm dough gets sticky and will not puff as much. If it gets soft while you work, put the tray in the fridge for 10 minutes.

Cook the sausage all the way. Ground pork sausage should reach 160°F before it goes into the puff pastry rolls. If you add leftover turkey to the crescent wreath, reheat it to 165°F.

Savory Sides FAQ

How many sides should I make?
For 8 to 10 guests, plan on four or five sides total. Two classics plus two or three from this list is plenty.

Which of these sides are meatless?
The risotto, polenta stacks, corn fritters, puff pastry twists, tartlets, galette, and parsnip mash have no meat. Check your broth and stuffing if a guest is vegetarian.

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13 Savory Thanksgiving Sides More Exciting Than the Turkey

Thanksgiving isn’t just about the turkey. If we’re being honest, it’s the savory sides that people pile onto their plates (and go back for seconds).

From cheesy bakes to flaky pastry twists, these dishes are hearty, comforting, and just a little bit indulgent.

Here are 13 savory Thanksgiving sides that can easily hold their own against the main dish. And if you still want the classic green one on the table, our green bean casserole from scratch skips the canned soup.

Stuffing Muffins

A muffin tin filled with stuffing and baked to golden perfection, celery and herbs can be seen peeking out

All the cozy flavor of classic stuffing, baked into individual muffin cups. They’re easy to serve, look cute on the table, and make great leftovers for breakfast the next morning.

go to full recipe

How to Choose Sides From This List

Most Thanksgiving tables need two or three savory sides next to the turkey and potatoes. The easy way to pick is to grab one from each group below so the plate has a mix of textures.

  • Stuffing with a twist: Stuffing Muffins, Cheesy Stuffing-Stuffed Mushrooms, and the Stuffed Crescent Roll Wreath all start with classic stuffing flavor.
  • Flaky and handheld: Sausage and Cranberry Puff Pastry Rolls, Caramelized Onion and Sage Puff Pastry Twists, and Caramelized Onion and Goat Cheese Tartlets are great for grazing before dinner.
  • Creamy and cozy: Pumpkin Mac and Cheese, Creamy Pumpkin Sage Risotto, and Parsnip Mash with Brown Butter and Crispy Shallots.
  • Something new: Crispy Polenta Stacks with Cranberry Relish, Cranberry and Rosemary Corn Fritters, and the Butternut Squash and Blue Cheese Galette.
  • A little heat: Jalapeño Cornbread Casserole is the one to pick if your crowd likes some kick.

Make-Ahead Plan for Thanksgiving Sides

Oven space is the biggest problem on Thanksgiving Day. The turkey takes up most of it, so plan your sides around that.

Two days ahead, caramelize your onions. The tartlets, the puff pastry twists, and the galette all use them, and one big batch can cover all three. Store them in the fridge in a sealed container.

The day before, make the stuffing for the muffins and the mushrooms. You can also boil and mash the parsnips, then reheat them on the stove with a splash of milk. Save the brown butter and crispy shallots for the last few minutes so they stay fresh.

On the day, bake the pastry sides while the turkey rests. A rested turkey needs about 30 minutes out of the oven, which is just enough time for the rolls, twists, and tartlets to bake at 400°F. Risotto and corn fritters need to be made on the stove right before you eat, so choose only one of those if you want an easy day.

Tips for Success

Keep puff pastry cold until it goes in the oven. Warm dough gets sticky and will not puff as much. If it gets soft while you work, put the tray in the fridge for 10 minutes.

Cook the sausage all the way. Ground pork sausage should reach 160°F before it goes into the puff pastry rolls. If you add leftover turkey to the crescent wreath, reheat it to 165°F.

Savory Sides FAQ

How many sides should I make?
For 8 to 10 guests, plan on four or five sides total. Two classics plus two or three from this list is plenty.

Which of these sides are meatless?
The risotto, polenta stacks, corn fritters, puff pastry twists, tartlets, galette, and parsnip mash have no meat. Check your broth and stuffing if a guest is vegetarian.