35 Nearly Forgotten Thanksgiving Side Dishes

From the Recipe Creator: This scalloped potatoes with apples dish is delicious with baked breaded pork chops, which you could cook at the same time in another cast-iron pan. We are retired, so it’s just the two of us, but you could easily double the recipe to serve a crowd. —Shirley Rickis, The Villages, Florida

From the Recipe Creator: My father’s dressing bakes separately from the turkey and is simply delicious. The secret is to prepare the cornbread first (you can use a boxed cornbread mix in a pinch), let it cool and then crumble it to form the base for the rest of the ingredients. My father always added oysters to give the dressing a special flavor. —Nell Bass, Macon, Georgia

From the Recipe Creator: Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky

From the Recipe Creator: When we were kids, my sister and I would prepare the freshly picked lettuce for this wilted lettuce salad recipe, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we’d each have. Somehow, it seems she always managed to get more! We still can’t get enough of this salad. —Doris Natvig, Jesup, Iowa

From the Recipe Creator: This recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. — Elizabeth Plants, Kirkwood, Missouri

From the Recipe Creator: I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: To dress up everyday dinner rolls, brush herbed butter over the dough, then form accordion rolls. The aroma from the oven is incredible! —Taste of Home Test Kitchen

From the Recipe Creator: Pineapple, sugar and marshmallows lend a super sweetness to sweet potatoes. I’ve been making the casserole for years, both for special occasions and casual dinners. —Ruth Leach, Shreveport, Louisiana

From the Recipe Creator: With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin

From the Recipe Creator: For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. —Amy Berry, Poland, Maine

From the Recipe Creator: Since this tangy salad keeps well, I make it a day ahead for my Christmas menu. It’s also a great choice to take to a holiday potluck – even people who aren’t fond of cranberries think it’s yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do.
-Betty Claycomb, Alverton, Pennsylvania

From the Recipe Creator: I like to make my own savory cream sauce for the timeless green bean casserole. This time I added another vegetable for a delicious twist that sets my casserole apart from the rest! You can omit the vermouth if you’d like by substituting another half-cup of chicken broth. —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result. —Stacy Powell, Santa Fe, Texas

From the Recipe Creator: Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. It also makes a great side on Thanksgiving Day. —Faye Huff, Longview, Washington

From the Recipe Creator: These tender, vibrant candied carrots have a buttery glaze and a mild sweetness. It’s one of the easier Thanksgiving side dishes, but one that still feels special. —P. Lauren Fay-Neri, Syracuse, New York

From the Recipe Creator: When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. —Barbara Caserman, Lake Havasu City, Arizona

From the Recipe Creator: I updated a basic stuffing recipe by using wholesome multigrain bread in place of customary white bread. It adds a hearty, crunchy taste to this Thanksgiving side. —Edie DeSpain, Logan, Utah

From the Recipe Creator: What could taste better than turkey and cranberry on Thanksgiving Day? My grandmother's classic recipe makes the best cranberry stuff to share with your family and friends this holiday. —Catherine Cassidy, Milwaukee, Wisconsin

From the Recipe Creator: My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years.—Edie DeSpain, Logan, Utah

From the Recipe Creator: My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina

From the Recipe Creator: If you’ve never tried making turnip greens, my recipe is an easy, tasty way to start. Pork and onions give the fresh greens wonderful flavor .—Sandra Pichon, Memphis, Tennessee

From the Recipe Creator: Just like Grandma’s, this pretty gelatin salad has full berry flavor without being too tart. It’s one of my favorite Thanksgiving side dishes. —Rosemary Burch, Phoenix, Arizona

From the Recipe Creator: For a flavorful side dish, try this fried cabbage and bacon. It’s not only delicious, but fast to fix when you need to get dinner on the table quickly. —Lori Thompson, New London, Texas

From the Recipe Creator: Because it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina

From the Recipe Creator: A gussied up fresh sauerkraut for a healthy side dish! Make sure you look for a refrigerated variety that has probiotics for the healthiest take on this flavorful recipe. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: When 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 dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: This is a nice way to serve mushrooms as an appetizer, and it also makes a great side dish for any type of meat. Sometimes I add these marinated mushrooms to salads for extra flavor, too. —Brenda Snyder, Hesston, Pennsylvania

From the Recipe Creator: I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you'd like, but to me, a crescent shape is so pretty. —Kelly Kirby, Mill Bay, British Columbia

From the Recipe Creator: Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. —Kelly Pollock, London, Ontario

From the Recipe Creator: This warm cranberry casserole is a nice substitute for traditional cranberry relish. It’s been one of my staple Thanksgiving side dishes ever since my aunt gave me the recipe many years ago. —Ellan Streett, Clear Spring, Maryland

From the Recipe Creator: Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. —Deborah Maki, Kamloops, British Columbia

From the Recipe Creator: My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida