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Easy Thanksgiving Side Dishes - Simple, Crowd-Pleasing Favorites

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Produce: Russet or Yukon Gold potatoes (5 lb), green beans (2 lb), carrots (2 lb), celery (1 bunch), yellow onions (2 large), garlic (1 head), fresh parsley, fresh thyme, fresh rosemary, oranges (2), lemons (1), fresh or frozen cranberries (12 oz)
  • Dairy: Unsalted butter (2–3 sticks), whole milk or half-and-half (1–2 cups), sour cream (optional, 1/2 cup), grated Parmesan (optional, 1/2 cup)
  • Pantry: Olive oil, honey or maple syrup, chicken or vegetable broth (4 cups), day-old bread (1 large loaf or 12 cups cubed), pecans or walnuts (optional), brown sugar, granulated sugar, salt, black pepper
  • Spices & Extras: Ground cinnamon, nutmeg (optional), crushed red pepper flakes (optional), dried sage, dried thyme, poultry seasoning (optional)
  • Specialty (optional): Pre-made cornbread for cornbread stuffing, fried onions for a crunchy topping, goat cheese or feta for finishing

Method
 

  1. Creamy Mashed Potatoes Peel and cut 5 lb potatoes into even chunks. Cover with cold, salted water and bring to a boil. Simmer until fork-tender, about 15–20 minutes.
  2. Drain well. Return potatoes to the warm pot to steam off excess moisture for 1–2 minutes.
  3. Mash with 6–8 tablespoons butter and 3/4–1 cup warm milk or half-and-half. Add 1/2 cup sour cream if you like them extra creamy.
  4. Season with salt and pepper. For a flavor boost, stir in 2–3 tablespoons finely chopped chives or parsley.
  5. Garlic-Butter Green Beans Trim 2 lb green beans. Blanch in boiling salted water for 3–4 minutes until crisp-tender. Drain and shock in ice water. Pat dry.
  6. In a large skillet, melt 3 tablespoons butter with 1 tablespoon olive oil. Add 3–4 minced garlic cloves and cook 30 seconds.
  7. Toss in the beans and sauté 3–4 minutes. Season with salt, pepper, and a squeeze of lemon.
  8. Finish with grated Parmesan or toasted almonds for crunch.
  9. Honey-Roasted Carrots Preheat oven to 425°F (220°C). Peel and slice 2 lb carrots into sticks or rounds.
  10. Toss with 2 tablespoons olive oil, 2 tablespoons honey (or maple syrup), salt, pepper, and a pinch of cinnamon.
  11. Spread on a sheet pan. Roast 20–25 minutes, flipping once, until caramelized and tender.
  12. Top with chopped parsley and a light drizzle of honey if desired.
  13. Simple Skillet Stuffing Cube 12 cups day-old bread. In a large skillet, melt 6 tablespoons butter. Sauté 1 chopped onion and 3 chopped celery stalks until soft.
  14. Stir in 1 teaspoon dried sage, 1/2 teaspoon dried thyme, salt, and pepper.
  15. Add bread cubes and toss. Pour in 2–3 cups warm broth gradually until the mixture is moist but not soggy.
  16. Press lightly into a buttered baking dish. Bake at 375°F (190°C) for 25–30 minutes until the top is golden and crisp.
  17. Fresh Cranberry-Orange Relish In a food processor, pulse 12 oz cranberries, 1 whole scrubbed orange (quartered, seeds removed), and 1/2 cup sugar until finely chopped.
  18. Taste and add more sugar if needed. Chill at least 1 hour to let flavors meld.
  19. For a twist, add a pinch of cinnamon or 1/4 cup chopped pecans.