Thanksgiving ColcannonI discovered colcannon on St. Patrick's Day, as it is an Irish mashed potato dish. Months later I tweaked the original recipe for the Thanksgiving season. The results? A flavorful and substantial side dish. —Marty Paola, Medford, Oregon
Don’t forget to look at our collection of these
vintage Thanksgiving dishes and
side dishes.
Celery GratinThis Celery Gratin was a dish our family came to love. My grandmother knew how to create a dish out of just a few simple ingredients. —David Ross, Spokane Valley, Washington
Sweet Potato Meringue BakeThis sweet potato meringue casserole is a slightly sweeter variation of the original, minus the extra sugar. It's simple enough to throw together even after the holidays. For more sauce, you can add extra water, butter, brown sugar or maple syrup to the filling before baking. Rum, brandy or lemon zest can be added to change up the flavor. —Kathy Kinomoto, Bothell, Washington
Lentil White Bean PilafVegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. —Juli Meyers, Hinesville, Georgia
Pear and Gorgonzola SaladThis pear and gorgonzola salad is quick and easy. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad. —Candace McMenamin, Lexington, South Carolina
Cranberry Ricotta Gnocchi with Brown Butter SauceTo make light and airy gnocchi, work quickly and handle the dough as little as possible. You'll be pleased with the resulting pillowy dumplings. —Sally Sibthorpe, Shelby Township, Michigan
Spiced Carrots with PistachiosSatisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. —
Taste of Home Test Kitchen
Air-Fryer Stuffed Sweet PotatoesThese stuffed sweet potatoes are the perfect holiday side dish. Try preparing them ahead of time in the morning and then bake just before serving. —Joan Hallford, North Richland Hills, Texas
Creamy Celery Root and Pearl OnionsI have made creamed onions for several recent Thanksgivings and wanted to change the recipe, so I decided to add celery root. Celery root is perfect with the onions, and the creamy sauce is addicting! —Tina Mirilovich, Johnstown, Pennsylvania
Savory Winter Squash PieInstead of using frozen winter squash, you can roast butternut or acorn squash until tender and then mash it before getting started on this recipe. The bacon roses are a fun garnish, but this winter squash pie can easily be made without them. —Erica Sinclair, Hamilton, Ontario
Roasted Brussels Sprouts with PearsThis year I decided to create this roasted Brussels sprouts with pears recipe for Thanksgiving dinner. This easy dish uses only a handful of ingredients but still feels special. Apples, fresh figs and pecans are also delicious with these sprouts. —David Ross, Spokane Valley, Washington
Oven-Roasted CarrotsMy seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. —Marlene Schott, Devine, Texas
Favorite Jalapeno Corn MuffinsHoney butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
Best Curried Pumpkin SoupI whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas
Steakhouse Mushroom CasseroleThis meatless casserole is one of my all-time favorites. Loaded with mushrooms and draped in a reich sauce, it's a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina
Ginger Orange SquashBursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.
Sour Cream NoodlesSour Cream Noodles are much requested at my house, where it will be a mainstay for years to come. I think noodles and sour cream make the perfect pair. —Judy Robertson, Russell Springs, Kentucky
Slushy Fruit SaladA fresh fruit salad can take some time to prepare and needs last-minute assembly. That's why I often rely on this make-ahead frozen fruit salad when entertaining a crowd. —Judy McHone, Springfield, Illinois
Sweet Potato PoneSweet potatoes are among my favorite vegetables, and this sweet potato pone is my absolute favorite way to prepare them. Not only is it an eagerly anticipated side dish for Thanksgiving dinner with family and friends each year, but also I make it to dress up ordinary meals. You can almost serve it as a dessert! —Kristine Chayes, Smithtown, New York
Orzo with Caramelized Butternut Squash and BaconWhen my garden produced a bumper crop of butternut squash, I made multiple new dishes to use up my bounty! This is a tasty, easy side with pretty colors, and it makes plenty to fill your hungry family. To make it into a main, add shrimp or shredded chicken. —Kallee Krong-McCreery, Escondido, California
Roasted Parmesan Potato WedgesFrom Stratford, Wisconsin, Linda Rock shares the secret to her tender oven-baked potato wedges. As savory as they are good for you, the potatoes have a mouthwatering cheese and herb coating that adds a pretty golden color...and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin
Butternut Squash and Kale GratinThis butternut squash and kale gratin is packed with layers of flavor. It's simple to throw together, and it's versatile, since you can use whatever winter squash you have on hand. Even your kids will be coming back for seconds of this decadent side! —Pamela Gelsomini, Wrentham, Massachusetts
Pimiento Green BeansHere's an easy way to turn everyday green beans into a special side dish. Pimientos, Parmesan cheese and chicken broth add savory flavor and a dash of color.
Savory Rice-Stuffed ApplesMy family has several apple trees, so I am challenged to create new recipes each fall. This side dish is wonderful with pork roast and so effortless due to the use of the slow cooker. —Roxanne Chan, Albany, California
Dreamy PolentaI grew up eating polenta, so it’s a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. —Ann Voccola, Milford, Connecticut
Sweet Potato PilafThe combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. —Courtney Stultz, Weir, Kansas
Festive Tossed Salad with FetaI serve this colorful salad when we have guests over for dinner because it goes with just about any main entree and is a snap to toss together with packaged greens. Dried cranberries and feta cheese add a delightful touch. —Kate Hilts, Fairbanks, Alaska
Glazed Carrots with Green GrapesAfter receiving a slow cooker many years ago and not knowing what to do with the thing, I finally branched out and read up on what it was all about. This is one of the recipes I make that is really enjoyed by all at any time of the year. It is so colorful and a delightful side for any meal. —Lorraine Caland, Shuniah, Ontario
Fig-Carrot Stuffed Kabocha SquashWhile searching for a new winter squash variety, I stumbled upon kabocha squash—it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. —Caitlin Stephens-North, Malden, Massachusetts
Wild Rice with Dried BlueberriesI love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you'd like. —Janie Colle, Hutchinson, Kansas
Butternut Squash JumbleI took this to
a Thanksgiving potluck one year when I couldn't go home for the holiday, and it was a huge hit. It's something different without being too nontraditional. It's also good at room temperature, so it's one less thing to worry about when you're trying to figure out serving times. I like Gorgonzola for this, but any blue cheese would work. If you can find the precrumbled cheese, even better. —Kara Brocious, Indianapolis, Indiana
Sweet Onion Spoon BreadThis unique recipe has been a family-favorite secret for years. The layers of tangy cheese, sour cream and sweet onions in this moist cornbread taste so great together! Chopped green chiles could add some fun zip. —Heather Thomas, Fredericksburg, Virginia
Jalapeno Green BeansThis simple green bean dish gets a bit of a kick from jalapeno pepper. If you don't like things too spicy, reduce the amount of jalapeno by half—or eliminate it completely. —Deirdre Cox, Kansas City, Missouri
Root Vegetable PaveThis is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It's a perfect make-ahead dish for special occasions. —Carla Mendres, Winnipeg, Manitoba
Butternut Squash Panzanella SaladThis colorful salad is easy to make, and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California
Penne with Kale and OnionI love kale; my husband hates it. But when I swapped it into a favorite penne-with-spinach recipe, it was so delicious, he asked for seconds! —Kimberly Hammond, Kingwood, Texas
Roasted Red Pepper Green BeansThis recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients—so easy! —Becky Ellis, Roanoke, Virginia
Greek Potato CasseroleThe crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. —Cheryl Woodson, Liberty, Missouri
Parsnip, Pear and Pecan SaladI didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
Butternut-Pineapple CrumbleI tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia
Quinoa with Roasted VegetablesGrab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. —Sonali Ruder, New York, New York
Carrot Ginger SoupThis light, flavorful carrot ginger soup is vegan. It's made with pantry staples and comes together in a hurry, yet it always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer for later use. —Jenna Olson, Manchester, Missouri
French-Fry BakeWhen a friend brought this to a gathering at church, I simply had to ask for the recipe—what a fast and fun way to serve potatoes! It's always good to find a recipe that can sneak in a few extra veggies; the kids never find the carrots hidden inside this one. —Cheryl Newendorp, Pella, Iowa
Rutabaga Carrot CasseroleThis scoopable side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. —Joan Hallford, North Richland Hills, Texas
Fried Onions and ApplesSince a lot of delicious onions are grown in our state, they are always part of my menu. This tangy side dish is good with pork and beef. The inspiration for this unusual combination was a prolific apple tree!—Janice Mitchell, Aurora, Colorado
Scented Rice in Baked PumpkinThis easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
Molded Cranberry-Orange SaladWhen I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Festive Corn 'n' BroccoliThis recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. —Lucile Throgmorton, Clovis, New Mexico
Spiced Sweet Potato FriesA spicy homemade seasoning blend shakes up everyone’s favorite finger food in this rendition of sweet potato fries. —Taste of Home Test Kitchen
Cheddar Bacon GritsIn the South, grits are served plain with a little butter or loaded with extras, as is my recipe with bacon, cheddar and green chiles. —Amanda Reed, Nashville, Tennessee
Pressure-Cooker Cranberry Apple Red CabbageWhen I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
Pumpkin-Coconut SoupThai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
Roasted Honey Sweet PotatoesCinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan
Candied Acorn Squash SlicesThis acorn squash recipe was passed down to me from my grandma, who always served it at Thanksgiving. Now I make it whenever I'm feeling nostalgic. —Rita Addicks, Weimar, Texas
Slow-Cooked Wild RiceThis recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, landmark birthdays and wedding anniversaries—and it always makes people happy. —Janet Mahowald, Rice Lake, Wisconsin
Spaghetti Squash with Tomatoes and OlivesThis squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. —Carol Chase, Sioux City, Iowa
Nutty Barley BakeWhen I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan.
-Renate Crump, Los Angeles, California
Sweet 'n' Tangy CarrotsWith an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, Utah
Herbed Baked SpinachParmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.
Updated: Nov. 08, 2021
