Best Thanksgiving Side Dishes

For me, the Thanksgiving side dishes steal the spotlight and are my favorite part of the meal. The turkey is always wonderful but in my opinion it is more of a platform for the gravy and cranberry sauce. LOL

Whether it is the classic green bean casserole or sweet potatoes with marshmallows, people love their traditions. But I like to shake it up and introduce new recipes each year. There are more than 40 in this collection that have me wondering if my family would accept them as part of our holiday meal?

Which recipes have caught your eye?

Salads, Fruits, Breads, and Starters

Wild Rice Pear Pecan Salad from Deb of Cooking on the Front Burners

Healthier Sauteed Apples (Vegan, Paleo, GF) from Erin of Texan Erin

Shaved Brussels Sprout Salad with Roasted Butternut Squash from Julia of The Roasted Root

Kabocha Squash and Cranberry Saffron Chutney from Sandi of Fearless Dining

Homemade Cranberry Sauce with Pears (No refined sugar) from Rose of Half Her Size

Hummus Deviled Eggs from Liz of The Lemon Bowl

Rainbow Jicama Salad with Poppy Seed Dressing from Kate of Hola Jalapeno

Vegetables

Bourbon Honey Glazed Carrots from Deb of Cooking on the Front Burners

Zucchini Tomato Gratin from Karen of Karen’s Kitchen Stories

Balsamic Roasted Butternut Squash and Brussels Sprouts from Ashley of Spoonful of Flavor

Cheesy Cauliflower Casserole from Zerrin of Give Recipe

Maple-Cinnamon Glazed Acorn Squash and Brussels Sprouts with Bacon from Julia of The Roasted Root

Vegan, Gluten-Free, Paleo Green Bean Casserole from Irvin of Eat the Love

On the Stalk Roasted Brussels Sprouts from Brandy of Nutmeg Nanny

Honey Roasted Butternut Squash with Cranberries and Feta from Jenn of Peas and Crayons

Southern Style Collard Greens from Amy of The Blond Cook

Brussels Sprouts Casserole au Gratin with Bacon (Low-Carb, GF) from Maya of Wholesome Yum

Stuffings and Dressings

White and Wild Rice Stuffing with Dried Fruits and Kale from Jenni of Pastry Chef Online

Cremini Mushroom Dressing from Ginny of Vegan in the Freezer

Slow Cooker Cornbread and Sausage Stuffing from Melanie of Melanie Makes

Bacon Wrapped Sage & Sausage Stuffing from Erren of Erren’s Kitchen

Easy Gluten-Free Stuffing (Dairy Free) from Erin of Meaningful Eats

One Pot Spicy Chicken Sausage Dressing (Gluten-Free) Wendy of Around My Family Table

Thanksgiving Cornbread Stuffing with Sherried Mushrooms from Valentina of Cooking on the Weekends

Best Ever Wild Rice Stuffing from Kristin of Iowa Girl Eats

Easy Gluten-Free Stuffing from Taylor of Food Faith Fitness

Grain-Free Traditional Stuffing from Vanessa of Plaid and Paleo

Smashed, Mashed, and More

Brown Butter and Rosemary Mashed Potatoes from Ashley of Spoonful of Flavor

Chipotle Mashed Sweet Potatoes from Rose of Half Her Size

Creamy Mashed Rutabagas from Sandi of Fearless Dining

Easy Cheesy Twice Baked Potatoes from Nicole of Wonky Wonderful

Glazed Sweet Potato Coins from Tracey of The Kitchen is My Playground

Italian Bechamel Sauce Potato Gratin from Catalina of Peas and Peonies

Loaded Baked Mashed Potatoes from Brandie of Home Cooking Memories

Make Ahead Sweet Potato Casserole from Melanie of Melanie Makes

Potato and Squash Gratin from Jocelyn of Grandbaby Cakes

Ruth’s Chris Copycat Sweet Potato Casserole from Tara of Noshing with the Nolands

Slow Cooker Creamy Red Potato and Cauliflower Mash from Jenn of Peas and Crayons

Gluten-Free Specialties

Easy Gluten Free Quinoa Flour Gravy from Gwynn of Swirls of Flavor

Sweet Potato Macaroni and Cheese (GF/Whole Grain options) from Erin of Texan Erin

The Best Top 8 Free Cornbread from Megan of Allergy Awesomeness

Gluten Free Carrot Mac and Cheese from Sabrina of The Tomato Tart

Gluten-Free Vegan Teff Oat Rolls from Kathy of Healthy Slow Cooking

 

Enjoy these Thanksgiving Side Dishes for this year’s festivities and I hope you have a lovely holiday!

 

Gluten-Free Tips:

To convert recipes to gluten-free, substitute with GF ingredients where possible or if not crucial, leave it out. If you are baking, use a gluten-free flour blend and use 120 grams per cup of flour called for in the recipe. Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup. They both help avoid results that are crumbly. If you have questions, you can find a lot of information above by clicking on the “Gluten-Free” tab at the top of the page and you are welcome to contact me for more assistance.

 

 

Create a New Tradition Today!

 

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