5 Best Thanksgiving Sides for the Holiday Season
Thanksgiving is here with us again. If you’re looking for delicious thanksgiving sides, then this article is for you. Thanksgiving dinner is not complete without side dishes, from sweet potato casserole to stuffing, homemade soups, or cranberry sauce. Here are the top five thanksgiving sides that you’ll love.
Nothing beats freshly made cranberry sauce as a compliment to your thanksgiving menu. Make the best cranberry sauce with this thanksgiving side recipe in less than 15 minutes with just five ingredients. The combination of cinnamon and orange juices gives both a sweet and tart taste. You will love it. The best part is that you can prepare three days in advance to enhance the flavor.
- 3 cups freeze dried cranberries
- 1 cup orange juice
- 1½ cups sugar
- 1 cup water
- Peel of 2 oranges
- 2 cinnamon sticks
- Salt to taste
- In a large saucepan, combine water, sugar, and orange juice. Then, add rehydrated cranberries, a pinch of salt, orange peels, and cinnamon sticks.
- Let the mixture simmer over medium heat, stirring frequently.
- Cook for about 10 minutes while stirring frequently or until all or most of the cranberries have popped.
- Set aside to cool for about 30 minutes. Use immediately or refrigerate until ready to use.
Want to make healthy thanksgiving sides? Look no further than this crisp and delicious roasted cauliflower with toasted panko and raisings. The panko breadcrumbs bring the crispy feel, while the raisins bring in the sweet and tangy taste and will wow your taste buds. Your kids will not even notice that they are eating vegetables.
- 8 cups of freeze dried cauliflower
- ½ cup panko bread crumbs
- 3 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon dried red bell pepper
- ¼ cup pine nuts
- 3 tablespoons butter
- ½ cup chicken broth
- 2/3 cup raisins
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped parsley
- Heat oven to 425°F. Spread the rehydrated cauliflower on a parchment paper-lined baking sheet. Sprinkle olive oil, salt, and pepper and toss to coat evenly. Roast for about 40 minutes or until the florets are golden and crispy, tossing occasionally.
- Meanwhile, roast the pine nuts in a pan over medium heat for about 5 minutes until lightly brown. Transfer to a bowl and set aside.
- Melt butter in the pan over medium heat. Add the panko breadcrumbs and toss until lightly brown. Then, set aside.
- Add the chicken broth, vinegar, and raisins to another saucepan over medium heat. Simmer until the liquid reduces in quantity and the raisins become plump.
- Mix all the elements: the roasted cauliflower, pine nuts, panko, raisin mixture, and parsley. Toss until well combined. Serve warm.
Sweet Potato Casserole3
What is Thanksgiving without sweet potato casserole? This sweet potato casserole is the best thanksgiving side dish you’ll ever have with minimal ingredients. The pecans add a nutty and crunchy feel to the velvety casserole.
- 10 cups freeze dried sweet potatoes
- 3 tablespoons extra-virgin olive oil
- 3 cups almond milk
- ½ cup fresh sage leaves
- 1 tablespoon ground ginger
- Black pepper to taste
- A pinch of sea salt
For the Topping
- 1 ½ cups oats
- 1 cup pecans
- 1 cup walnuts
- 2 tablespoons dried sliced garlic
- 2 tablespoons maple syrup; 1 tablespoon separate
- 4 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon fresh rosemary, minced
- 2 tablespoons sea salt
- Black pepper to taste
- Rehydrate the sweet potatoes.
- To make the topping, combine oats, half of the olive oil, pecans, walnuts, garlic, maple syrup, thyme, rosemary, and salt in a food processor and pulse until just combined. Then, set aside.
- Place the sweet potato in a food processor. Add in the remaining olive oil, milk, ginger, salt, and pepper and pulse to combine. Spread the mixture into the baking tin.
- Sprinkle the topping, additional nuts, and sage over the sweet potato. Drizzle with olive oil and bake for about 20 minutes or until the topping browns and is crispy.
Broccoli and Cheese Casserole4
This thanksgiving side will spice up your thanksgiving dinner menu. Use freeze dried broccoli to save time for washing and cutting them up.
- 4 cups freeze dried broccoli, rehydrated
- 1 ½ cup chicken soup cream
- 2 tablespoons melted butter
- 8 ounces processed cheese, sliced
- 2 sleeves round crackers, crushed
- Preheat the oven to 350 degrees Fahrenheit.
- Spread broccoli into a medium baking tin. Sprinkle half of the melted butter over the broccoli, add the chicken soup and stir until combined. Spread evenly on the dish.
- Spread half of the cheese slices over the broccoli mixture. Then, bake for about 25 minutes.
- Then, remove from the oven and stir to blend the broccoli with the cheese evenly. Cover with remaining cheese, sprinkle with crackers, and the remaining butter.
- Put it back in the oven. Then, bake for about 20 minutes or until the cheese starts to melt.
- Set the casserole aside for about 15 minutes to thicken slightly before serving.
Vegan Bologne Sauce5
If you are vegan or want to try meatless thanksgiving sides, try this tasty sauce made from textured soy that is high in protein and will be ready in a few minutes. The best part is that no one will notice or crave meat.
- 1 ½ cups whole wheat spaghetti or your favorite pasta
- 2 cups textured soy protein bacon bits
- 2 tablespoons tomato paste
- 1 cup dried carrots
- 2 tablespoons virgin olive oil
- 2 tablespoons dried onion
- 2 tablespoons dried sliced garlic
- 1 cup dried zucchini
- 1 red chili
- 1 cup dried red bell pepper
- ¼ cup water
- 1 small bunch of parsley, chopped
- A few sprigs of fresh thyme, finely chopped
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Add water to a pot, add salt and let it boil. Add the pasta and let it cook according to the instructions on the pack.
- Heat the oil in a large pan and add the rehydrated vegetables for about two minutes. Add in the tomato paste and the water and stir well. Add in the textured soy protein and the thyme, mix correctly, then cook for another two minutes.
- Add the soy sauce, stir well and add salt and pepper to your liking. Sprinkle the chopped parsley on top.
- Serve with pasta and your favorite salad. You can sprinkle some Parmesan on your pasta dish if you are not vegan.
Don’t forget to add these easy Thanksgiving sides to your Thanksgiving dinner menu. Share your thoughts in the comments section below. Happy eating!
7 Creative Thanksgiving Recipes You Should Try Out
It’s Thanksgiving yet again, and there are famous Thanksgiving staples that must make an appearance on Thanksgiving dinner, like turkey stuffing and sweet potato casserole.
This year, you can try to switch things up by choosing recipes that will leave your guests happy and satisfied. Don't forget to pair with cocktails! The last thing you want to get into is picking any random recipe that will take too much of your time. Try out these 7 creative Thanksgiving recipes ranging from the main course to dessert.
Tip: Mash the potatoes by pressing them through a ricer or a food mill or a fine sieve or mash them by hand.
- 6 pounds sweet potatoes peeled and sliced into quarters
- 4 garlic cloves
- 2 cups of canola oil
- 6 large thinly sliced shallots
- 1 cup half and half
- 12 tablespoons of unsalted butter
- Kosher salt
- Cover the sliced potatoes and garlic in cold water. Boil them in moderate heat and simmer them until they become tender.
- Using a small skillet, heat the canola oil, and add the shallots in a single layer. Stir frequently until golden. Transfer them to a paper towel.
- Drain excess water from the potatoes, then add butter, and half and half. Press them through a ricer before seasoning. Transfer the mashed potatoes inside a bowl.
Sprinkle the shallots with salt and use them to garnish the mashed potatoes.
Tip: Remove the stems and the veins of the kale if they are tough. Boil the kale first before sautéing.
- ½ cup of dried currants
- 4 pounds of kale
- 3 tablespoon of unsalted butter
- 3 tablespoons of virgin olive oil
- 1 medium-size onion
- ½ a cup chicken broth
- ½ cup pitted olives
- 1 grated lemon and a tablespoon of lemon juice
- Salt and pepper
- Cover the dried currants in hot water for five minutes to soften. Then drain.
- Blanche the kale for 5 minutes in boiling water till tender, then drain, and chop them in big chunks.
- Melt the butter in olive oil in a large skillet. Add the broth, kale, and toss. Cook in moderate heat, add in the remaining ingredients, and stir — season with salt and pepper.
The combination of spinach dip and corn muffins is delicious. You can’t have enough of it.
- 1 cup of flour
- 1 cup of cornmeal
- 1-½ cup of milk
- 1 tablespoon of salt
- 1 tablespoon of sugar
- ½ cup parmesan cheese
- 1-cup white cheddar cheese
- 1 can of artichoke hearts
- 2-3 eggs
- 1 tablespoon of melted butter
- ¼ cup low-fat mayonnaise
- 1-cup spinach
- Preheat the oven to 400 degrees.
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a different bowl, then add to the dry mix.
- Chop the spinach and artichokes, or use a food processor.
- Add vegetables to the wet-dry mixture and stir.
- Grease a muffin pan and fill with batter. Bake for 15 minutes
This is a creative Thanksgiving recipe that also favors beginner cooks. It is simply mashed sweet potatoes and sautéed kale leaves.
- 2 sheets thawed puff pastry
- 1-teaspoon olive oil
- 3 cups of shredded kale
- 2 large peeled and boiled sweet potatoes
- 1 ½ cups of shredded cheddar cheese
- Pinch of pepper and salt
- 3 cloves of garlic
- Boil the sweet potatoes then mash in a large bowl. Add salt and pepper.
- In a pan with olive oil, saute the kale and garlic for about five minutes. Remove the garlic.
- Cut the pastry sheets into three rows, and cut each row into squares. Bake the pastry for 10 minutes in a muffin tin after molding them into little pastry cups.
- Spoon the mashed potato and kale mixture and put it in each pastry cup.
- Sprinkle cheese over each cup then return to the oven for another 10 minutes.
This is one of the creative Thanksgiving recipes that your family will enjoy. To have a crispy crust, bake the pie shell before adding the filling.
- 4 eggs
- Butter pie dough
- ¾-cup sugar
- Pinch of salt
- 1-tablespoon cinnamon
- 1 tablespoon cornstarch
- ¼ teaspoon of cloves
- ½-cup cream
- 15-ounce pumpkin puree
- Preheat the oven to 350 degrees.
- Roll the dough and make a round shape. Fit the dough on a 9-inch pie plate and trim the outer dough. Fold the dough under itself and refrigerate the shell for 10 minutes.
- Fill the pie shell. Bake until nearly set for about 25 minutes.
- Whisk the eggs as you add sugar, cloves, cinnamon, salt, and cornstarch until smooth. Pour the mixture into the crust.
- Bake for 45 minutes.
We all need starters for a proper Thanksgiving dinner. Broccoli soup can be made in advance and reheated when needed.
- 2 large broccoli heads with no stems
- 3 tablespoons of virgin olive oil
- 2 tablespoons of butter
- 1 large chopped onion
- ½ a cup of milk
- Salt and pepper
- ½-cup cream
- 4 cups of water
- 1-quart vegetable broth
- Separate the broccoli heads from stems. Reserve 3 cups of florets and chop the rest.
- Melt the butter in 1 tablespoon of olive oil and fry the onions. Add the chopped broccoli alongside the broth and water, let the mixture boil for 20 minutes. Add 2 cups of florets then simmer for five more minutes.
- Heat the other two tablespoons of olive oil. Add salt and pepper and the remaining cup of florets. Cover and cook on moderate heat for 6 minutes.
- Pour the soup in a blender to make it smooth and pour it to a saucepan. Add cream and milk and simmer. Season with salt and pepper.
- Then serve the broccoli soup and garnish with the sauteed florets.
Roasted garlic cauliflower is a vegan, low-carb, keto, and a paleo dish. The creative Thanksgiving recipe will get you into the Thanksgiving mood. The taste is almost similar to mashed potatoes but is healthier and low in carbs and calories.
- 1 head cauliflower, cut into florets
- ¼ cup milk, almond or cashew milk
- 3 Tbsp. olive oil
- 1 ½ tsp. rosemary
- 1 ½ tsp. thyme
- 3-4 cloves roasted garlic
- ¾ - 1 tsp. salt, to taste
- 1 pinch black pepper
- Roast a head of garlic in the oven. You can do this up to 3 days in advance and store in the refrigerator until ready to use.
- Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
- Drain water and place cauliflower on a towel and dry cauliflower completely before proceeding.
- In the bowl of a food processor combine cauliflower, milk, olive oil, rosemary, thyme, roasted garlic cloves, salt, to taste, and a pinch of black pepper.
- Puree for 1-2 minutes or until mashed cauliflower is completely smooth. Be sure to scrape down the sides of the bowl every 20-30 seconds to ensure even pureeing.
- If mashed cauliflower has cooled too much, return it to the pot and heat it to your desired temperature.
- Serve mashed cauliflower with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy!
Try these 7 creative thanksgiving recipes with your family this Thanksgiving day and let us know which ones made it to the Thanksgiving table. Head over to Mother Earth Products for your cauliflower, broccoli, apples and sweet potatoes now.