It’s a-comin’. That big day, that big meal. But if you plan ahead, you will rule the world on the last Thursday of November. And I think many people agree the turkey is great, but the Thanksgiving side dishes are where you get to show off, be creative, hang on to family traditions, or shake it all up year after year.

As you can see, we are all about the sides in my family. I lean towards the classic dishes (Brussels sprouts, green beans, butternut squash, sweet potatoes, stuffing, mashed potatoes, salads, and so on). But as you can also see, that hardly means the same old, same old. Here are the pantheon of Thanksgiving side dishes I pick and choose from each year for Thanksgiving and other fall and winter holiday gatherings.

Tips for Making Thanksgiving Side Dishes Ahead of Time

1. One Week Ahead: Get all non-perishables, including canned and boxed items and baking staples. Also, sturdier produce like potatoes, apples, squash, and carrots.
2. A Couple of Days Before: This is when you go back to the store for the more perishable items: the greens, herbs, breads, and so on. And also all the other stuff you forgot the first time (bay leaves, extra onions, chicken broth…).
3. Create a Timeline for the Day Of: Write down all of the little things, like putting the mashed potatoes into the oven to reheat, tossing the salad, and warming the gravy.

4. Do What Can Be Done Ahead of Time: Thanksgiving menus are usually full of sturdy side dishes that can be reheated on the stovetop, in the microwave, or in the oven. Make use of all of the heat sources and appliances, plot out which dish you will reheat in which way, and put together a game plan. Brussels sprouts, mashed potatoes, roasted butternut squash, cranberry sauce…all of these can be made a day or more ahead of time.
5. Make salad dressing.
6. Clean and chop all vegetables.
7. Peel potatoes and keep them in cold water to cover in the fridge to prevent browning.
8. And, of course, make any side dishes that you can; get them ready to be reheated or served at room temperature for the big meal. You will see that most of these dishes can be in advance and kept in the fridge. Many can even be frozen. Check each individual recipe for specific make-ahead, reheating, and serving instructions.

9. Don’t Be Afraid of Room-Temperature Food: Hey, by the time everyone serves themselves and finds a seat, the food isn’t going to be super hot anyway! Give yourself permission to not stress about getting all of the food to the table piping hot at the same time. When you go back for seconds, it’s always room temperature anyway, right? And has that ever slowed anyone down?

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Great Thanksgiving Side Dish Recipes

Here are the recipes that I am 100% sure will be on our table, and it would thrill me to no end if some of them were on your table as well.

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Bread and Stuffing Side Dish Recipes

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Brussels Sprouts Side Dish Recipes

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Pasta and Rice Side Dish Recipes

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Potato Side Dish Recipes

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Salad Side Dish Recipes

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Vegetable Side Dish Recipes

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