The secret to a successful Thanksgiving? Great side dishes, and lots of them. This roundup gathers my favorite Thanksgiving sides, from cozy casseroles and crisp salads to roasted vegetables and breads that always disappear fast. They’re make-ahead friendly, reliable, and packed with the fall flavors that everyone looks forward to all year. Whether you’re hosting the whole crew or bringing one show-stopping dish, you’ll find what you’re looking for here. 

Plus, these recipes take into account the fact that we are all juggling oven space, timing, and a house full of hungry people. Whether you’re building a full Thanksgiving menu or just looking to round out the table with one more irresistible side, these recipes will help you get to the good part: everyone sitting together at the table sharing a meal, and hopefully complimenting the cook.

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: 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. Don’t forget about your slow cooker, and maybe even your air fryer! Brussels sprouts, mashed potatoes, roasted butternut squash, cranberry sauce…all of these can be made a day or more ahead of time.
5. Make the Salad Dressing.
6. Clean and Chop all Vegetables.
7. Peel Potatoes: Keep them in cold water to cover in the fridge to prevent browning.
8. Make as Many Side Dishes Ahead of Time: 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?

Here are the recipes that my family loves, 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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