Turkey may get the fancy photo shoot, but Thanksgiving sides are the reason people loosen their belts before dessert.
They’re the comfort, the color, the crunch, the creamy “just one more scoop,” and the tiny arguments that start with,
“Waitwho made this stuffing?” (It’s always the stuffing.)
This ranked list is built around what shows up most often on American tables: the classics that families expect,
the regional staples that feel non-negotiable, and the newer crowd-pleasers that have earned a seat at the grown-up table.
Consider it a practical guide for building a side-dish lineup that makes everyone happyfrom the gravy maximalists to the
“I brought a salad, relax” contingent.
How This Ranking Works (No, We Didn’t Spin a Cranberry)
The top of the list is dominated by sides that repeatedly appear as America’s favorites and “must-haves,” plus the dishes
that show up across major U.S. recipe and food publications year after year. Lower ranks include beloved regional and
retro sidesless universal, but still essential in the way a family story is essential: you don’t need it to eat,
but Thanksgiving feels incomplete without it.
The 43 Most Essential Thanksgiving Sides, Ranked
-
#1 Stuffing / Dressing
The big boss of Thanksgiving sides. Crispy edges, soft center, and enough herbs to make your kitchen smell like a cozy candle
that actually tastes good. Bread-based and endlessly customizable, it’s the dish everyone “just tries” and then mysteriously
finishes. -
#2 Mashed Potatoes
A fluffy, buttery landing pad for gravy, stuffing, and any feelings you’re processing about your uncle’s politics.
The best versions are simple: good potatoes, enough fat, and a texture that doesn’t fight the fork. -
#3 Sweet Potato Casserole
The sweet-savory wildcard: part side dish, part dessert-in-denial. Marshmallow topping? Pecan streusel? A “why not both?”
compromise? Whatever your camp, it’s peak autumn comfort. -
#4 Baked Mac & Cheese
The side dish that started at the kids’ table and came back with a résumé. Creamy interior, browned top, and enough
nostalgia to make grown-ups ask for seconds with zero shame. -
#5 Green Bean Casserole
Creamy beans + crispy onions = a classic that refuses retirement. Whether you keep it traditional or go from-scratch,
the magic is the contrast: tender, savory, crunchy. -
#6 Turkey Gravy
The universal translator of the plate. It makes potatoes richer, stuffing deeper, and even “fine, I’ll try the turkey”
more convincing. If your gravy is excellent, people will forgive almost anything. -
#7 Cranberry Sauce (Whole Berry or Jellied)
Acidic, bright, and essential for cutting through the butter parade. Whole-berry feels homemade and tangy; the jellied log
is a nostalgic icon. Both belong. Yes, both. -
#8 Soft Dinner Rolls
The unsung workhorses: mop up gravy, build leftover sandwiches, and quietly keep the peace. A warm basket of rolls makes
any spread feel generous. -
#9 Cornbread Dressing (Southern Favorite)
More savory, often more assertive, and built for people who think stuffing should taste like herbs, onions, and confidence.
It’s the side that turns a meal into a regional identity statement. -
#10 Potato Gratin / Scalloped Potatoes
When mashed potatoes aren’t enough potato (and somehow, they aren’t). Creamy layers, browned top, and a fancy vibe that
still counts as comfort food. -
#11 Roasted Brussels Sprouts
Crispy edges, tender centers, and a built-in excuse to add bacon, balsamic, or Parmesan. They bring bitterness and crunch
exactly what the plate needs to feel balanced. -
#12 Roasted Butternut Squash
Sweet, caramelized, and autumny in the most photogenic way. Roast it with herbs, a drizzle of maple, or warm spices for
a side that tastes like the season. -
#13 Honey-Glazed Carrots
Bright color, gentle sweetness, and a surprisingly strong ability to disappear fast. A little butter, a little glaze, maybe
some thymesimple and reliable. -
#14 Creamed Spinach
The silky, savory counterpoint to all the roasts and casseroles. It’s comfort disguised as vegetableslike wearing sweatpants
under nice jeans. -
#15 Corn Casserole (Spoonbread-Style)
Soft, rich, and deeply crowd-pleasing. It’s the side that makes people say, “I don’t even like corn,” right before getting
another scoop. -
#16 Creamed Corn
Sweet, creamy, and low-drama. If your table has picky eaters, creamed corn is a quiet heroespecially next to salty turkey
and savory gravy. -
#17 Savory Roasted Sweet Potato Cubes
For the “not too sweet” crowd: roasted cubes with olive oil, salt, pepper, maybe paprika or rosemary. All the cozy sweet-potato
goodness, but dinner-forward. -
#18 Wild Rice Pilaf (Mushrooms & Herbs)
Nutty grains, earthy mushrooms, and enough texture to wake up the plate. Great for adding variety when you already have
multiple soft casseroles. -
#19 Roasted Root Vegetable Medley
Carrots, parsnips, beets, onionsroasted until caramelized. It’s a one-pan side that looks fancy, tastes sweet-savory,
and travels well for potlucks. -
#20 Green Beans Almondine
The elegant cousin of green bean casserole. Crisp-tender beans, buttery crunch from almonds, and a lighter feel that helps
the menu breathe. -
#21 Brussels Sprout Slaw
Shaved sprouts plus a bright dressing equals refreshment in a sea of richness. Bonus: it can be made ahead and stays crisp,
which is basically a holiday miracle. -
#22 Kale & Apple Harvest Salad
Crunchy apples, toasted nuts, maybe dried cranberries, and a tangy vinaigrette. This is the salad that gets eaten even by
people who “aren’t salad people.” -
#23 Roasted Beet Salad (Goat Cheese Optional, Joy Recommended)
Earthy beets, creamy cheese, crunchy nutsthank you for the color and the acidity. It’s a smart move when your menu needs
something bright and slightly grown-up. -
#24 Cranberry-Orange Relish
Zippy, fragrant, and bold. Relish has more punch than sauce, which makes it a great partner for rich bites of turkey,
stuffing, and mac. -
#25 Apple-Cranberry Chutney
Sweet, tangy, spicedlike fall in condiment form. Spoon it next to turkey or spread it on rolls for instant leftover-sandwich
greatness. -
#26 Sausage-Stuffed Mushrooms
Technically side, secretly appetizer, practically a strategy. They disappear fast and keep hungry guests from “helping”
themselves to unfinished dishes in your kitchen. -
#27 Roasted Mushrooms with Thyme
Deep umami, minimal effort. If your table leans meat-heavy, mushrooms add savory complexity without adding yet another
creamy casserole. -
#28 Roasted Cauliflower (Parmesan or Lemon)
A modern essential: crispy florets, caramelized edges, and lots of seasoning. It’s flexible, budget-friendly, and tastes
great at room temperature too. -
#29 Cauliflower Gratin
The cozy, cheesy option for people who want “something creamy” that isn’t potatoes. It scratches the casserole itch while
still feeling a bit lighter. -
#30 Broccoli Cheddar Casserole
A family-style classic in many homes: tender broccoli, cheesy sauce, crunchy topping. It’s nostalgic, practical, and always
welcomed by cheese enthusiasts (a large demographic). -
#31 Mashed Parsnips (or Parsnip-Potato Mash)
Creamy mash with a gentle sweetness and a slightly floral, earthy vibe. It’s a great “second mash” when you want variety
but don’t want chaos. -
#32 Mashed Rutabaga / Turnips
Peppery, buttery, and a little old-school. This side brings bite and contrastespecially useful when your menu is heavy
on sweet and creamy. -
#33 Collard Greens
A Southern staple that adds depth and soul to the spread. Greens bring savoriness and a welcome break from the casserole
parade (while still being deeply comforting). -
#34 Sweet & Sour Red Cabbage
Tangy, jewel-toned, and surprisingly perfect with turkey. It cuts richness like cranberry sauce does, but with a different
texture and a little European flair. -
#35 Glazed Pearl Onions
Small, sweet, and fancy-looking. They’re the kind of side that makes people assume you had a planeven if your plan was
“I found these and panicked.” -
#36 Roasted Asparagus with Lemon
Bright, green, and fastperfect for adding freshness when oven space is tight. A squeeze of lemon at the end makes it pop
next to richer dishes. -
#37 Buttered Peas (or Peas & Onions)
A comforting throwback that’s easy on picky eaters. It’s not flashy, but it’s dependablelike a relative who arrives on time
and doesn’t ask to “borrow” your good serving spoons. -
#38 Baked Beans (Smoky-Sweet)
Not universal, but essential in plenty of householdsespecially where Thanksgiving overlaps with potluck traditions. Sweet,
savory, hearty, and shockingly good with turkey. -
#39 Deviled Eggs
A holiday party classic that sneaks onto Thanksgiving tables all the time. They’re bite-sized, make-ahead friendly, and
mysteriously vanish faster than you can say, “I made two dozen.” -
#40 Relish Tray (Pickles, Olives, Crunchy Things)
The underrated secret weapon: acidity and crunch on demand. It keeps people happy while dinner finishes and gives your plate
a bright reset between rich bites. -
#41 Buttermilk Biscuits
Flaky, tender, and built for gravy. Biscuits feel extra-homey and are perfect if your family is more “Southern brunch energy”
than “formal dinner rolls.” -
#42 Classic Cornbread
Warm cornbread is pure comfortgreat with butter, great with gravy, great with “I’m too full but somehow still eating.”
It’s also a smart move for leftover turkey sandwiches. -
#43 Retro “Fluff” Salad (Ambrosia / Cranberry Fluff / Jell-O Era Legends)
The nostalgic wildcard. It’s sweet, creamy, and somehow always somebody’s “absolute favorite.” Not every table needs it
but the tables that do, really do.
How to Build a Side-Dish Lineup That Actually Works
1) Balance textures, not just flavors
Thanksgiving can accidentally become the Festival of Soft Beige Foods. Keep the comfort, but add crunch and snap:
roast a vegetable, bring a slaw, include a relish tray, or top a casserole with something crisp.
2) Always include something bright and tangy
Cranberry sauce isn’t just traditionit’s chemistry. Acid cuts richness and makes every bite feel new again. If cranberry isn’t
your thing, use a citrusy salad, pickles, or a chutney.
3) Don’t let the oven become your villain origin story
Choose at least two sides that can be served at room temp (salads, relish, cranberry). Then pick a couple of stovetop sides
(mashed potatoes, gravy, creamed corn). Save the oven for the dishes that truly need it.
4) Give every side a “job”
Think of the plate like a team: one creamy anchor (mashed potatoes), one savory sponge (stuffing), one sweet comfort (sweet potatoes),
one green or bright refresher (salad/green beans), and one crunchy element (roasted veg, crispy topping, relish).
Suddenly, everything makes senseand nobody misses the turkey as much as they pretend to.
of Real-World Thanksgiving Side-Dish Experience
If you’ve ever hosted Thanksgiving (or even just arrived with a casserole dish and a little anxiety), you already know the sides are
where the day really happens. The turkey is a headline, surebut the sides are the conversations, the inside jokes, the “Wait, who’s
in charge of the gravy?” emergency meetings, and the oddly emotional moment when someone tastes a familiar flavor and suddenly remembers
a grandparent’s kitchen.
The side-dish experience usually begins with optimism. You make a neat list. You schedule oven time like you’re directing air traffic.
You swear you’ll keep it simple this year. Then a well-meaning relative texts, “I’m bringing my famous sweet potato casserole,” and you
realize your menu already has sweet potatoes. Do you pivot? Do you double down? Do you secretly love a sweet potato “taste-off” because
it gives the table something to debate besides politics? Congratulations: you are now living the Thanksgiving sides lifestyle.
Next comes the Great Oven Bottleneck. Someone needs to warm the rolls. Someone else needs to “just crisp the top” of the mac and cheese.
The green bean casserole is fully assembled but cold. The turkey is resting, which would be relaxing if you weren’t staring at four
baking dishes like they’re auditioning for the last open slot. This is why make-ahead and room-temp sides feel like a cheat code:
cranberry sauce, slaws, and relish trays quietly save the day without demanding a single square inch of oven real estate.
Then there’s the potluck psychology. People don’t just bring foodthey bring identity. A pan of cornbread dressing says, “My family knows
what’s up.” A kale salad says, “I’m here to balance the plate, and yes, I own a nice cutting board.” A retro fluff salad says,
“We’re not pretending Thanksgiving is sophisticated, and we’re happier for it.” Even the simplest mashed potatoes can turn competitive:
are they chunky and rustic, or smooth like a velvet couch you’re not allowed to sit on?
Finally, the best part: leftovers. Side dishes transform overnight into new meals with almost no effort. Stuffing becomes breakfast
patties. Cranberry sauce turns into a sandwich spread. Roasted vegetables get tossed into salads. Mac and cheese reheats like a warm hug
you didn’t know you needed. The secret truth is that Thanksgiving sides aren’t just supporting charactersthey’re the whole extended
universe. And once you lean into that, the holiday gets easier, tastier, and a lot more fun.
Conclusion
The most “essential” Thanksgiving sides aren’t the fanciest onesthey’re the dishes that make your table feel like your table.
Start with the big five (stuffing, mashed potatoes, sweet potatoes, mac, green bean casserole), then build outward with a bright sauce,
a crunchy vegetable, and one wildcard that makes your guests say, “Okay… who made this?”
