Top 6 Thanksgiving Side Dishes That Steal the Spotlight

Want to watch your turkey get politely ignored? Side dishes that people can’t stop talking about. These six recipes bring color, texture, and big-time flavor to the table—without eating up your whole day. From crisp salads to creamy potatoes and a stuffing that’s basically a hug, you’re covered. Let’s cook smart, not stressed.

1. Brown Butter Sage Mashed Potatoes With Crispy Shallot Confetti

These are the mashed potatoes people take seconds of before the gravy even shows up. The secret? Brown butter with fresh sage and a shower of crispy shallots on top. They’re silky, aromatic, and a total crowd-pleaser for every age at the table.

Ingredients:

• 4 lb Yukon Gold potatoes, peeled and cut into chunks
• 10 tbsp unsalted butter, divided
• 8 fresh sage leaves
• 3 large shallots, thinly sliced
• 1 cup whole milk, warmed
• 1/2 cup heavy cream, warmed
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Olive oil, for frying

Instructions:

1. Place potatoes in a large pot, cover with cold water by 1 inch, add 1 tablespoon salt, and bring to a boil. Simmer until very tender, 15–18 minutes. Drain well and return to the hot pot to steam off excess moisture.
2. In a small skillet, melt 6 tablespoons butter over medium heat. Add sage leaves and cook until the butter turns nutty brown and the sage crisps, 4–5 minutes. Remove crispy sage to a plate; keep brown butter warm.
3. In another skillet, heat 1/4 inch olive oil over medium. Fry shallots, stirring, until golden and crisp, 4–6 minutes. Drain on paper towels and sprinkle with salt.
4. Mash potatoes using a ricer or masher. Stir in warm milk and cream, then the brown butter. Season with salt and pepper.
5. Transfer to a serving bowl and top with crispy shallots and crumbled sage leaves.

Serve these under gravy, next to turkey, or by the spoonful straight from the pot (no judgment). For extra richness, swap half the milk for sour cream. Want them garlicky? Warm the dairy with 2 smashed garlic cloves and strain before adding.

2. Maple-Roasted Brussels Sprouts With Bacon, Pecans, and Hot Honey Glaze

Crunchy, caramelized Brussels are pure holiday magic. Toss them with smoky bacon, toasty pecans, and a sweet-heat glaze of maple and hot honey, and watch even the sprout skeptics convert. They’re roasty, sticky, and totally addictive.

Ingredients:

• 2 lb Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 1/2 cup pecan halves
• 3 tbsp olive oil
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp pure maple syrup
• 1 tbsp hot honey (or regular honey + pinch of chili flakes)
• 1 tsp apple cider vinegar
• Optional: 1/4 cup dried cranberries

Instructions:

1. Preheat oven to 425°F. Toss sprouts with olive oil, salt, and pepper on a large sheet pan.
2. Scatter bacon and pecans over the sprouts. Roast, tossing once, until sprouts are browned and bacon is crisp, 22–25 minutes.
3. Whisk maple syrup, hot honey, and cider vinegar. Drizzle over the hot sprouts and toss. Add cranberries if using.

Serve these straight from the pan while the edges are crisp. For a smokier vibe, sub in smoked pecans. Want it vegetarian? Skip the bacon and add 1/2 teaspoon smoked paprika and a splash of soy sauce before roasting.

3. Herby Sourdough Sausage Stuffing With Apples and Leeks

This is the stuffing that tastes like the holidays—toasty sourdough, juicy sausage, sweet-tart apples, and a cloud of fresh herbs. It bakes up golden on top and custardy beneath. It’s basically the definition of cozy.

Ingredients:

• 1 lb day-old sourdough bread, cut into 3/4-inch cubes (about 10 cups)
• 1 lb Italian sausage (mild or sweet), casings removed
• 4 tbsp unsalted butter
• 2 leeks, white/green parts, halved and thinly sliced
• 3 celery stalks, diced
• 1 Honeycrisp or Gala apple, diced
• 3 garlic cloves, minced
• 2 tbsp fresh sage, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 2 1/2–3 cups low-sodium chicken or vegetable stock, warmed
• 2 large eggs
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 350°F. Spread bread on sheet pans and toast until dry and lightly golden, 12–15 minutes. Transfer to a large bowl.
2. In a large skillet, cook sausage over medium heat, breaking up, until browned. Transfer to the bread bowl, leaving drippings.
3. Add butter to skillet. Sauté leeks and celery with a pinch of salt until soft, 6–8 minutes. Stir in apple and garlic; cook 2 minutes. Add herbs and cook 30 seconds. Transfer to the bowl.
4. Whisk eggs with 2 1/2 cups warm stock, salt, and pepper. Pour over bread mixture and toss. Add more stock if needed—the bread should be well-hydrated but not soggy.
5. Spread into a greased 9×13-inch baking dish. Cover with foil and bake 25 minutes. Uncover and bake until golden and crisp on top, 20–25 minutes.

Serve with a spoonful of gravy and a grin. For a vegetarian version, replace sausage with sautéed mushrooms and add 1 tablespoon soy sauce for savoriness. Want extra crunch? Sprinkle with buttered panko before the final bake.

4. Sweet Potato Casserole With Toasted Pecan Streusel (No Marshmallows Needed)

Sweet, silky, and not cloying—this casserole leans into warm spices, orange zest, and a buttery pecan crumble. It’s balanced enough to sit next to savory dishes without turning dessert. Bonus: you can make it ahead and bake right before serving.

Ingredients:

• 3 lb sweet potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter, melted
• 1/3 cup brown sugar
• 1/4 cup heavy cream
• 1/4 cup orange juice
• 1 tsp orange zest
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt

Pecan Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 5 tbsp cold unsalted butter, cubed
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 375°F. Boil sweet potatoes in salted water until very tender, 15–18 minutes. Drain and return to pot.
2. Mash with melted butter, brown sugar, cream, orange juice, zest, vanilla, cinnamon, nutmeg, and salt until smooth. Spread into a greased 9×9-inch dish.
3. For streusel, mix flour, brown sugar, cinnamon, and salt. Cut in butter with a fork until crumbly. Stir in pecans.
4. Scatter streusel over the sweet potatoes. Bake until the topping is toasted and the filling is bubbling at the edges, 22–28 minutes.

Serve warm with a sprinkle of flaky salt to wake up the sweetness. Want a little tang? Swirl in 2 ounces of softened cream cheese. If marshmallows are non-negotiable, tuck a few under the streusel for melty pockets.

5. Cranberry-Orange Relish With Ginger and Vanilla

Meet the cranberry sauce that pops. Fresh cranberries, bright orange, and a hint of ginger and vanilla turn into a sauce that’s tart, glossy, and unforgettable. It’s the color your plate—and your leftover sandwiches—have been craving.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 3/4 cup granulated sugar
• 1/2 cup orange juice (fresh if possible)
• 1 tsp orange zest
• 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Instructions:

1. In a saucepan, combine cranberries, sugar, orange juice, zest, ginger, and salt. Bring to a simmer over medium heat.
2. Cook, stirring occasionally, until cranberries burst and the sauce thickens, 8–10 minutes.
3. Remove from heat and stir in vanilla. Cool to room temperature; it will thicken further.

Serve chilled or room temp. For a jammy twist, add a diced pear with the cranberries. Want it less sweet? Drop the sugar to 1/2 cup and add a splash of water. This also doubles beautifully for gifting—jar it up and watch smiles happen.

6. Shaved Fennel and Apple Salad With Parmesan and Lemon-Herb Dressing

We all need a fresh, crisp counterpoint to the rich stuff. This salad brings shaved fennel, tart-sweet apples, and salty Parmesan together with a lemony herb dressing. It’s crunchy, light, and keeps the whole plate in balance—seriously, it’s the bite you’ll crave between forkfuls of stuffing.

Ingredients:

• 2 large fennel bulbs, cored and very thinly sliced (reserve fronds)
• 2 crisp apples (Honeycrisp or Pink Lady), cored and thinly sliced
• 1 small shallot, thinly sliced
• 2 cups baby arugula
• 1/2 cup shaved Parmesan

Lemon-Herb Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp chopped fresh dill or parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Whisk olive oil, lemon juice, Dijon, honey, herbs, salt, and pepper until emulsified.
2. In a large bowl, toss fennel, apples, and shallot with the dressing. Fold in arugula.
3. Top with shaved Parmesan and chopped fennel fronds. Taste and adjust salt or lemon.

Serve this right before you sit down so it stays crisp. For extra texture, add toasted almonds or walnuts. No mandoline? Use your sharpest knife and aim for whisper-thin slices—the crunch is part of the charm.

Make-Ahead Tips and Serving Game Plan

Want less chaos on the big day? You can prep a ton in advance:

• Mashed potatoes: Make up to 2 days ahead; rewarm with a splash of cream on low heat.
• Brussels: Roast bacon and sprouts earlier; re-crisp at 425°F for 8–10 minutes, glaze before serving.
• Stuffing: Assemble fully, cover, and refrigerate overnight; bake day-of.
• Sweet potato casserole: Assemble and chill; add streusel and bake before dinner.
• Cranberry relish: Make 3–4 days ahead; it gets better as it rests.
• Fennel salad: Slice fennel and apples, store separately; dress right before serving.

Ready to build the dream plate? Mix creamy, crunchy, sweet, and fresh, and your guests will swear you hired a caterer. Pick two or three recipes if you’re short on time—or go all in and watch your Thanksgiving legend grow. You’ve got this, chef.