Ask most families what they look forward to at Thanksgiving and the sides win as often as the turkey. Mashed potatoes, stuffing, green bean casserole, sweet potatoes, cranberry sauce — these are the dishes people argue about, request by name, and pile highest on their plates. These 25 classic Thanksgiving side dishes cover every category, with notes on which ones you can make ahead so the big day stays calm.

Potato Classics

  • Creamy mashed potatoes: Yukon Gold potatoes mashed with butter, warm milk, and plenty of salt. Keep them warm in a slow cooker on low.
  • Roasted garlic mashed potatoes: Fold in a whole head of roasted garlic for deep, mellow flavor.
  • Scalloped potatoes: Thin-sliced potatoes baked in a creamy cheese sauce until bubbly and golden on top.
  • Sweet potato casserole: Mashed sweet potatoes topped with a brown-sugar pecan crumble — or the classic marshmallow topping.
  • Roasted sweet potato wedges: Tossed with olive oil, maple syrup, and a pinch of cayenne, roasted until caramelized at the edges.
  • Duchess potatoes: Piped mounds of mashed potato baked until crisp-edged. Fancy-looking, surprisingly easy.

Stuffing & Dressing

  • Classic bread stuffing: Cubed day-old bread with celery, onion, sage, and thyme, moistened with broth and baked. The non-negotiable.
  • Sausage and apple stuffing: Browned sausage and diced apples folded into the classic base for a sweet-savory upgrade.
  • Cornbread dressing: Southern-style with crumbled cornbread, a favorite where it is traditional.
  • Wild rice stuffing: Chewy wild rice with mushrooms, cranberries, and pecans. Naturally gluten-friendly with the right broth.
  • Oyster stuffing: A traditional coastal variation with chopped oysters for briny depth.

Vegetable Sides

  • Green bean casserole: The classic with crispy fried onions on top. From-scratch versions with fresh beans and homemade sauce are worth it.
  • Roasted Brussels sprouts: Halved, roasted hot with bacon or balsamic glaze until the outer leaves crisp.
  • Honey-glazed carrots: Whole carrots roasted with honey, butter, and thyme until glossy.
  • Creamed corn: Sweet corn simmered with cream and butter. Simple, rich, and kid-approved.
  • Roasted root vegetables: Carrots, parsnips, and turnips roasted with herbs — an easy one-pan addition.
  • Sautéed green beans with almonds: A lighter, fresher alternative to the casserole, finished with lemon and toasted almonds.

Cranberry Sauce & Gravy

  • Homemade cranberry sauce: Fresh cranberries simmered with sugar, orange zest, and a splash of orange juice. Ten minutes, infinitely better than canned.
  • Cranberry-orange relish: Raw cranberries pulsed with orange and sugar for a bright, tart contrast.
  • Classic turkey gravy: Made from pan drippings with flour and stock. Keep it warm in a thermos or small slow cooker so it never skins over.
  • Make-ahead gravy: Roast turkey wings or necks a day or two early to build a rich stock, then make the gravy ahead and reheat.
  • Dinner rolls: Soft, buttery rolls for sopping up gravy. Bake them fresh or warm store-bought rolls in the oven.

Make-Ahead & Reheating Plan

Thanksgiving Day has one oven and too many dishes. The fix is a make-ahead schedule:

  • Two days before: Make cranberry sauce and pie dough. Assemble any casseroles that bake from raw.
  • Day before: Bake rolls, make gravy, assemble stuffing, peel and cut vegetables, set the table.
  • Morning of: Mashed potatoes can be made in the morning and held in a slow cooker. Roasted vegetables go in while the turkey rests.
  • While the turkey rests: This 20 to 30 minute window is prime real estate — bake stuffing, warm rolls, and finish anything that needs the oven.
  • Reheating: Cover casseroles with foil and reheat at 350°F until hot in the center; add a splash of broth or milk to mashed potatoes when reheating to restore creaminess.