Thanksgiving Side Dish Recipes That Give Turkey a Run for Its Money
Green Beans with Crispy Shallots and Herbed Cornbread Croutons
This cost-savvy recipe uses the leftover cornbread from the stuffing to make crunchy croutons to go over classic green beans. Toss in crispy fried shallots, and you’ll have a decadent vegetable dish that’s Thanksgiving worthy. Get the Green Beans with Crispy Shallots and Herbed Cornbread Croutons recipe. (Photo: Diana Yen)
Baked Sweet Potato Wedges
Treat guests to the unexpected — rather than puree your sweet potatoes, served them baked, in wedges. With Tanya Holland’s secret Creole Spice Mix recipe, you can give them the perfect kick to be a stand-out on the table. Get the recipe here. (Photo: The Brown Sugar Kitchen Cookbook)
Brussels Sprout Latkes
When shredded Brussels sprouts and cracked egg whites come together in a cooking pan, they make a pancake! Once the oozing hardens, flatten and fry each side until they’re golden brown for this tasty discovery. Get the brussels sprout latkes recipe here. (Photo: Molly Yeh)
Pumpkin Hummus
If autumn had a taste, it would be found in this hummus. Instead of the traditional chickpeas and tahini, use caramelized pumpkin, Greek yogurt, and a heaping of Parmesan cheese as the ingredients for this holiday bread dip. Get the hummus recipe here. (Photo: Jamie Bissonnette)
Cornbread and Challah Stuffing
You need cornbread, challah, and a simple stock mixture to make this comfort food from The Chef Next Door. Whether you call it stuffing or dressing (it’s not cooked inside a turkey), Amanda Freitag promises it will satisfy the soul. Get the recipe here. (Photo: David Malosh)
Sweet Potato Gratin with Pecans
A twist on the classic gratin, thinly sliced sweet potatoes soak up the milk mixture combined with cinnamon, cloves and nutmeg. Grated cheddar cheese is sprinkled in layers to ensure a gooey, bubbling crust. Get the Sweet Potato Gratin with Pecans recipe. (Photo: Diana Yen)
Spinach-Shiitake Bread Puddings
Once you’ve cooked the spinach and mushrooms, all you need are ramekin dishes to bake these golden treats. When your guests arrive, sprinkle parmesan on the puddings and broil for 30 seconds, because they’re best served hot. Get Food & Wine’s recipe here. (Photo: Lucy Schaeffer)
Cranberry-Pomegranate Chutney
Giada De Laurentiis’ all-encompassing cranberry sauce recipe reads like a juice blend: Pomegranate juice, agave, vinegar, pomegranate molasses, and cranberries all go into the jar. Refrigerate the chutney until it’s ready to use. Get the sauce recipe here. (Photo: Megan Fawn Schlow)
Smoked Chile Scalloped Sweet Potatoes
This sweet potato casserole calls for 10 layers of potatoes, cream and chipotle puree, and salt and pepper. Once your masterpiece is complete, bake it for 30 minutes and then 45 minutes without the cover until it’s golden brown. Get the Food Network recipe here. (Photo: Food Network)
Green Beans with Toasted Almonds
Almonds are the easiest twist you can add to the classic green beans dish. This flavorful recipe from The Chef Next Door calls for one stick of butter and blanched vegetables (and walks you through it), so leave your diet at the door. Get the green beans recipe here. (Photo: David Malosh)
Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms
Homemade garlic herb croutons, sautéed chorizo, and caramelized sweet potato are at the heart of this “garbage” hash (a lot gets tossed in). The next day, add a fried egg on top and leftovers will get way more exciting. Get Food52′s recipe here. (Photo: Melissa Villaveces/Food52)
Crispy Delicata Rings with Currant, Fennel, and Apple Relish
This has all the makings of a great side, and you can even prepare its parts ahead of time. The Delicata squash is pre-salted and easily sautéed, and the relish stays fresh in your fridge after it simmers in an apple cider. Get Food 52′s recipe here. (Photo: James Ransom/Food52)
Cracklin’ Cornbread
The secret to a golden, crunchy cornbread according to chef Sean Brock is to cook it in a black skillet with smoking-hot grease. Get the Cracklin’ Cornbread recipe. (Photo: Peter Frank Edwards)
Holiday Stuffing with Sausage, Pecans, and Apples
This recipe for classic stuffing comes from Nancy Fuller of the Food Network show ‘Farmhouse Rules’. She tips to make extra if you’re cooking for a crowd and to prevent soggy stuffing: Let the bread dry out overnight before you cook with it. Get the Holiday Stuffing with Sausage, Pecans, and Apples recipe. (Photo: Jamie Prescott)
Stretchy Mac and Cheese
Tyler Florence tests the stretchiest cheese and declares Muenster as the winner. To work it into the pasta, he folds in cubes of the cheese and flash-broils it for the most satisfying mac and cheese ever. Get the Stretchy Mac and Cheese recipe. (Photo: Tyler Florence)
Roasted Brussels Sprouts with Toasted Pecans and Avocado
This marriage of crisp roasted sprouts and creamy avocado plays creatively with flavors: the sprouts get sweeter as they roast, and the avocado gets slightly bitter as it heats. Toss everything together generously when finished. Get Food & Wine’s recipe here. Photo: Con Poulos
The Pioneer Woman’s Green Bean Casserole
This casserole can be broken down into three stages: blanching and boiling green beans, cooking seasoned bacon, and whisking your sauce. You’ll combine the three, top the dish with panko, and fry until it’s bubbly and golden. Get the Food Network recipe here. (Photo: Ree Drummond)
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
It really is as easy as 1, 2, 3 — and it’s healthy. Extra-virgin olive oil, dried oregano, rosemary, thyme, and basil are the seasoning secrets to this pretty and flavorful combination of veggies (plus salt and pepper). Get the Food Network recipe here. (Photo: Giada De Laurentiis)
Mashed Potatoes with Caramelized Onions
This side will convince you that caramelized onions belong in mashed potatoes. Purée the onions in a food processor with butter until you get a smooth paste to mash into the potatoes, along with grated parmesan cheese. Get Food52′s recipe here. (Photo: James Ransom/Food52)
Pot-Stuck Brussels Sprouts
These sprouts are actually brighter. The key? Making sure they don’t crowd in the pan and cooking them each cut-side down. Flip them once they’re charred and almost black until both sides are crisp, then add a squeeze of lemon juice. Get Food52′s recipe here. (Photo: Eric Moran/Food52)
Twice-Baked Sweet Potatoes with Toasted Marshmallows
You won’t need dessert when you try these sweet potatoes. First, you bake candied sweet potatoes with butter, maple syrup, and cinnamon. Then you mash mini marshmallows into the potatoes, and bake them all over again. Yum. Get Food & Wine’s recipe here. (Photo: David Malosh)
Cornbread Pear Stuffing
Using prepared cornbread from the market makes cooking this dish a cinch. Pears are added for a sweet and savory take on stuffing. This dish pairs perfectly alongside turkey or even by itself out of the fridge the next morning. Get the Cornbread Pear Stuffing recipe. (Photo: Diana Yen)
Iceberg Wedge with Smoked Bacon and Roquefort Dressing
‘Master Chef’ host Graham Elliot loves using iceberg lettuce for his salads because of its great flavor and super crisp texture. Here, he smothers it in bacon and a blue cheese dressing that will have you forgetting about arugula. Get the Iceberg Wedge recipe. (Photo: Anthony Tahlier)
Giada’s Brown and Wild Rice Dressing with Mushrooms and Brussels Sprouts
This dressing is not only colorful and flavorful but it also happens to be gluten-free. This delicious side is one everyone can enjoy. Get the Wild Rice Dressing with Mushrooms and Brussels Sprouts recipe. (Photo: Andrew Purcell)
Sure, turkey is the star of Thanksgiving. But your dinner table would be nothing without stellar performances from the supporting roles. Enter stage left: The side dishes.
No Turkey Day plate is complete without delicious scoops of creamy sweet potatoes and crisp brussels sprouts, or servings of crumbling cornbread and fresh cranberry sauce. This holiday, why not up the ante? Instead of roasting your traditional sprouts, turn them into latkes. Don’t serve spinach and shiitake mushrooms on their own — use them to make muffin-sized servings of bread pudding.
When you follow these simple-yet-inventive recipes, your centerpiece will be so dressed up by the flavorful, eye-catching platters surrounding it, your guests might even have the meat exit stage right from their plates. Good thing turkey isn’t a diva.
More Thanksgiving inspiration from Yahoo Food:
A Make-Ahead Thanksgiving from Ina Garten
Everything You Need to Know About Reheating Leftovers
Brined and Smoked Thanksgiving Turkey from ‘Heartlandia’
Impress Thanksgiving Guests with Simple But Beautiful Appetizer
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