15 Ina Garten Thanksgiving Side Dishes Worth Seconds

Ask anyone what they love most about Thanksgiving dinner, and the answer is usually the sides. These Thanksgiving side dishes are inspired by Ina Garten’s approach to holiday cooking: the classics everyone expects, made with real butter, fresh herbs and good ingredients, plus a few smart make-ahead tricks to keep the day calm.

From creamy potatoes and buttery stuffing to roasted vegetables, a jammy cranberry conserve and warm biscuits, there’s something here for every corner of the plate. Mix and match a handful to build a menu that keeps everyone coming back for seconds.

1. Creamy Garlic Mashed Potatoes

Yukon Gold potatoes simmered with whole garlic cloves and mashed with butter, warm cream and a little sour cream are rich, silky and full of mellow garlic flavor. They hold beautifully in a slow cooker or covered dish, so you can make them before the turkey comes out of the oven.

Servings: 10

Total time: 45 minutes

Ingredients

• 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 10 garlic cloves, peeled
• 1 tablespoon kosher salt, for the cooking water
• 1 1/2 cups heavy cream
• 1/2 cup (1 stick) unsalted butter, plus more for serving
• 1/2 cup sour cream
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, minced

Instructions

1. Place the potatoes and garlic in a large pot, cover with cold water by 1 inch and add the 1 tablespoon salt. Bring to a boil and simmer for 20 to 25 minutes, until very tender. Drain well.
2. Meanwhile, heat the cream and butter in a small saucepan until the butter melts.
3. Pass the potatoes and garlic through a ricer or food mill into a large bowl, or mash them well.
4. Stir in the warm cream mixture, sour cream, salt and pepper until smooth. Taste and adjust the seasoning.
5. Serve topped with a pat of butter and the chives. To hold for up to 2 hours, keep the potatoes in a slow cooker on the warm setting or in a covered bowl set over a pot of barely simmering water, stirring in a splash of warm cream before serving.

2. Classic Herb Stuffing

Toasted bread cubes, buttery sautéed onions and celery, and plenty of fresh sage, thyme and parsley make the stuffing everyone remembers from childhood, only better. Baked in a dish, it gets a crisp golden top and a soft, savory center.

Servings: 10

Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds good white bread or country loaf, cut into 3/4-inch cubes (about 14 cups)
• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for the dish
• 2 large yellow onions, diced
• 5 celery stalks, diced
• 3 tablespoons fresh sage, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup fresh parsley, chopped
• 3 cups chicken broth, plus more if needed
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Spread the bread on two baking sheets and toast for 15 to 20 minutes, until dry and lightly golden. Cool.
2. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook for 10 to 12 minutes, until tender. Stir in the sage, thyme, rosemary, salt and pepper.
3. In a very large bowl, toss the bread with the vegetable mixture and parsley.
4. Whisk the broth with the eggs, pour over the bread and toss until evenly moistened, adding a little more broth if the mixture seems dry.
5. Spoon into a buttered 9-by-13-inch baking dish. The stuffing can be covered and refrigerated for up to 1 day; let it stand at room temperature for 30 minutes before baking.
6. Bake covered with foil for 30 minutes, then uncover and bake for 20 to 30 minutes more, until golden and crisp on top and the center registers 165°F (74°C) on a food thermometer.

3. Roasted Brussels Sprouts with Apples and Cider Glaze

Crispy roasted Brussels sprouts and tender apple chunks get tossed in a quick apple cider glaze that’s sweet, tangy and glossy. It’s a bright, seasonal side that balances the richer dishes on the table.

Servings: 8

Total time: 45 minutes

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 2 crisp apples, cored and cut into 1-inch chunks
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup apple cider
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon unsalted butter
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat the oven to 425°F (220°C). Toss the Brussels sprouts and apples with the olive oil, salt and pepper on a large rimmed baking sheet, arranging the sprouts cut side down.
2. Roast for 25 to 30 minutes, tossing once, until the sprouts are browned and tender.
3. Meanwhile, simmer the cider, vinegar and maple syrup in a small saucepan for 10 to 12 minutes, until reduced to about 1/3 cup and syrupy. Whisk in the butter and thyme.
4. Drizzle the glaze over the hot sprouts and apples, toss and serve.

4. Mashed Sweet Potatoes with Maple and Brown Butter

Roasted sweet potatoes whipped with nutty brown butter, a drizzle of maple syrup and a pinch of cinnamon make a side that’s comforting without being overly sweet. A sprinkle of toasted pecans adds welcome crunch.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 4 pounds sweet potatoes
• 6 tablespoons unsalted butter
• 3 tablespoons pure maple syrup
• 1/2 cup half-and-half, warmed
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup pecans, toasted and chopped

Instructions

1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast on a foil-lined baking sheet for 50 to 60 minutes, until very soft.
2. Melt the butter in a small saucepan over medium heat and cook, swirling, for 3 to 4 minutes, until golden brown and nutty.
3. Scoop the sweet potato flesh into a large bowl and mash with most of the brown butter, the maple syrup, half-and-half, cinnamon, cayenne, salt and pepper until smooth.
4. Transfer to a serving dish, drizzle with the remaining brown butter and top with the pecans. The mashed sweet potatoes can be refrigerated for up to 2 days and reheated, covered, in a 350°F (175°C) oven for 30 minutes.

5. Green Bean Casserole with Crispy Shallots

This from-scratch take on the holiday classic pairs crisp-tender green beans with a creamy homemade mushroom sauce and a crunchy topping of fried shallots. It tastes fresher and richer than the canned version and can be assembled a day ahead.

Servings: 8

Total time: 1 hour 10 minutes

Ingredients

For the crispy shallots:

• 4 large shallots, thinly sliced into rings
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup vegetable oil, for frying

For the casserole:

• 2 pounds green beans, trimmed and halved
• 1 tablespoon kosher salt, for the cooking water
• 4 tablespoons unsalted butter, plus more for the dish
• 12 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 cup freshly grated parmesan

Instructions

1. Toss the shallots with the flour and salt. Heat the oil in a small saucepan to 350°F (175°C) and fry the shallots in batches for 2 to 3 minutes, until golden. Drain on paper towels. The shallots can be made 1 day ahead and stored airtight.
2. Blanch the green beans in a large pot of boiling salted water for 4 minutes, then plunge into ice water, drain and pat dry.
3. Melt the butter in a large skillet over medium-high heat and cook the mushrooms for 8 minutes, until browned. Add the garlic and thyme and cook for 1 minute. Sprinkle with the flour and stir for 1 minute, then whisk in the broth and cream and simmer for 3 to 4 minutes, until thick. Season with the salt, pepper and nutmeg and stir in the parmesan.
4. Preheat the oven to 375°F (190°C). Toss the beans with the sauce and spread in a buttered 2-quart baking dish. The casserole can be covered and refrigerated for up to 1 day; add about 10 minutes to the baking time.
5. Bake for 20 to 25 minutes, until bubbling. Top with the crispy shallots and bake for 5 minutes more.

6. Cranberry Fruit Conserve

Fresh cranberries simmered with orange, lemon, apple, raisins and toasted walnuts make a chunky, jewel-toned conserve that’s far more interesting than plain cranberry sauce. It keeps for two weeks, so you can check it off the list early.

Servings: 12

Total time: 30 minutes, plus chilling

Ingredients

• 12 ounces fresh or frozen cranberries
• 1 3/4 cups sugar
• 1 cup water
• 1 Granny Smith apple, peeled, cored and diced
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 1/2 cup raisins
• 1/2 cup walnuts, toasted and chopped

Instructions

1. Combine the cranberries, sugar and water in a medium saucepan and simmer over low heat for about 5 minutes, until the cranberry skins pop.
2. Add the apple and the orange and lemon zest and juice and simmer for 15 minutes more.
3. Remove from the heat and stir in the raisins and walnuts.
4. Cool, then cover and refrigerate. The conserve keeps in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.

7. Corn Pudding

Sweet corn, sharp cheddar and a touch of ricotta bake into a golden, custardy pudding that sits somewhere between a soufflé and spoonbread. It’s a Thanksgiving favorite that goes perfectly with turkey and gravy.

Servings: 8

Total time: 1 hour 10 minutes

Ingredients

• 4 tablespoons unsalted butter, plus more for the dish
• 1 yellow onion, diced
• 5 cups corn kernels, fresh from about 6 ears or frozen and thawed
• 4 large eggs
• 1 cup whole milk
• 1 cup half-and-half
• 1/2 cup yellow cornmeal
• 1 cup whole-milk ricotta
• 3 tablespoons fresh chives, minced
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups grated sharp white cheddar, divided

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 2-quart baking dish.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes, until soft. Add the corn and cook for 3 minutes. Cool slightly.
3. In a large bowl, whisk the eggs, milk and half-and-half. Slowly whisk in the cornmeal, then the ricotta. Stir in the corn mixture, chives, sugar, salt, pepper and 1 cup of the cheddar.
4. Pour into the prepared dish and sprinkle with the remaining 1/2 cup cheddar. Set the dish in a larger roasting pan and add hot water to come halfway up its sides.
5. Bake for 45 to 50 minutes, until the top is golden and the center is just set and registers 160°F (71°C) on a food thermometer.
6. Serve hot. The corn mixture can be assembled a few hours ahead and refrigerated; add 5 to 10 minutes to the baking time.

8. Three-Cheese Mac and Cheese

Gruyère, sharp cheddar and parmesan melt into a velvety sauce for this baked macaroni, finished with a crunchy breadcrumb topping. It’s the comfort side that kids and adults alike will pile onto their plates.

Servings: 10

Total time: 1 hour

Ingredients

• 1 pound elbow macaroni or cavatappi
• 1 tablespoon kosher salt, for the pasta water
• 1 quart whole milk
• 1/2 cup (1 stick) unsalted butter, divided, plus more for the dish
• 1/2 cup all-purpose flour
• 10 ounces Gruyère, grated (about 3 1/2 cups)
• 8 ounces sharp white cheddar, grated (about 2 cups)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup freshly grated parmesan

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9-by-13-inch baking dish.
2. Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package directions. Drain well.
3. Heat the milk until steaming. In a large pot, melt 6 tablespoons of the butter, whisk in the flour and cook over low heat for 2 minutes. Whisk in the hot milk and cook, whisking, for 2 to 3 minutes, until thick and smooth.
4. Remove from the heat and stir in the Gruyère, cheddar, salt, pepper and nutmeg until melted. Add the pasta, stir well and pour into the prepared dish.
5. Melt the remaining 2 tablespoons butter and toss with the breadcrumbs and parmesan. Sprinkle over the top. The dish can be covered and refrigerated for up to 1 day; add about 15 minutes to the baking time.
6. Bake for 30 to 35 minutes, until bubbling and golden brown. Let stand for 5 minutes before serving.

9. Orange-Glazed Carrots with Dill

Carrots simmered in butter, orange juice and a little brown sugar until tender and glossy, then finished with fresh dill, are bright, sweet and simple. They cook on the stovetop, which frees up precious oven space on the big day.

Servings: 8

Total time: 30 minutes

Ingredients

• 2 pounds carrots, peeled and sliced 1/2 inch thick on the diagonal
• 4 tablespoons unsalted butter
• 1/2 cup fresh orange juice
• 1/2 cup water
• 1 teaspoon grated orange zest
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, chopped

Instructions

1. Combine the carrots, butter, orange juice, water, orange zest, brown sugar, salt and pepper in a large skillet.
2. Bring to a boil, cover and simmer over medium heat for 8 to 10 minutes, until the carrots are crisp-tender.
3. Uncover, raise the heat to medium-high and cook, stirring often, for 5 to 7 minutes, until the liquid reduces to a glossy glaze.
4. Toss with the dill and serve hot.

10. Creamed Pearl Onions

Sweet pearl onions in a nutmeg-scented cream sauce are an old-fashioned Thanksgiving side that deserves a comeback. Using frozen peeled pearl onions makes it quick and easy.

Servings: 8

Total time: 30 minutes

Ingredients

• 2 pounds frozen peeled pearl onions, thawed
• 1 tablespoon kosher salt, for the cooking water
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/4 cup freshly grated parmesan
• 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a pot of water and the 1 tablespoon salt to a boil. Cook the onions for 5 minutes, until tender, then drain well.
2. Melt the butter in a large saucepan over medium heat, whisk in the flour and cook for 1 minute. Whisk in the milk and cream and simmer for 3 to 4 minutes, until thickened.
3. Stir in the salt, pepper, nutmeg and parmesan, then fold in the onions and heat through.
4. Sprinkle with parsley and serve hot. The creamed onions can be refrigerated for up to 2 days and reheated gently.

11. Roasted Butternut Squash with Cranberries and Pecans

Caramelized cubes of butternut squash tossed with tart dried cranberries, toasted pecans and a drizzle of maple make a colorful side that tastes like Thanksgiving. It’s just as good warm or at room temperature.

Servings: 8

Total time: 50 minutes

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup, divided
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 425°F (220°C). Toss the squash with the olive oil, 1 tablespoon of the maple syrup, the salt, pepper and cinnamon on a large rimmed baking sheet.
2. Roast for 35 to 40 minutes, turning once, until tender and caramelized, scattering the cranberries over the squash for the last 5 minutes.
3. Transfer to a platter, drizzle with the remaining maple syrup and top with the pecans and parsley. Serve warm or at room temperature.

12. Cheddar and Herb Biscuits

Flaky, buttery biscuits loaded with sharp cheddar, fresh dill and chives are a welcome addition to the bread basket and perfect for mopping up gravy. Freeze them unbaked and bake straight from the freezer on Thanksgiving morning.

Servings: 12

Total time: 40 minutes

Ingredients

• 3 cups all-purpose flour, plus more for rolling
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 1 tablespoon sugar
• 3/4 cup (1 1/2 sticks) cold unsalted butter, diced
• 1 1/2 cups grated sharp cheddar
• 2 tablespoons fresh dill, minced
• 2 tablespoons fresh chives, minced
• 1 cup cold buttermilk
• 1 large egg, beaten with 1 tablespoon water

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda, salt and sugar. Cut in the butter until the pieces are the size of peas, then stir in the cheddar, dill and chives.
3. Add the buttermilk and stir just until a shaggy dough forms.
4. On a floured surface, pat the dough 1 inch thick, fold it in half and pat it out again. Cut out biscuits with a 2 1/2-inch cutter, rerolling the scraps once, and place them on the baking sheet. The unbaked biscuits can be frozen for up to 1 month and baked from frozen, adding about 5 minutes.
5. Brush the tops with egg wash and bake for 15 to 18 minutes, until tall and golden. Serve warm.

13. Creamy Scalloped Potatoes

Thinly sliced potatoes baked in garlic-infused cream with Gruyère and a little parmesan turn tender, rich and golden on top. It’s the special-occasion potato dish that pairs perfectly with roast turkey.

Servings: 8

Total time: 1 hour 30 minutes

Ingredients

• 1 tablespoon unsalted butter, for the dish
• 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves, plus sprigs for garnish
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups grated Gruyère (about 6 ounces), divided
• 1/2 cup freshly grated parmesan

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9-by-13-inch baking dish.
2. Warm the cream, milk, garlic, thyme, salt, pepper and nutmeg in a saucepan until steaming, then remove from the heat.
3. Layer half the potatoes in the dish, overlapping them slightly, and sprinkle with half the Gruyère. Top with the remaining potatoes and pour the warm cream mixture evenly over the top, pressing the potatoes down.
4. Cover with foil and bake for 40 minutes. Uncover, sprinkle with the remaining Gruyère and the parmesan and bake for 25 to 30 minutes more, until the potatoes are very tender and the top is golden and bubbling.
5. Let stand for 10 minutes and garnish with thyme sprigs before serving. The potatoes can be baked a day ahead and reheated, covered, in a 350°F (175°C) oven for 30 minutes.

14. Parmesan Roasted Cauliflower

Cauliflower roasted at high heat until golden and nutty, then tossed with parmesan, lemon and parsley, is a simple side with surprising depth. It’s a lighter option that holds its own next to the heavier dishes.

Servings: 8

Total time: 40 minutes

Ingredients

• 2 heads cauliflower, cut into florets
• 1/4 cup good olive oil
• 3 garlic cloves, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated parmesan
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons pine nuts, toasted (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower with the olive oil, garlic, salt and pepper on two rimmed baking sheets.
2. Roast for 25 to 30 minutes, tossing once, until tender and browned.
3. Sprinkle with the parmesan and roast for 3 to 5 minutes more.
4. Toss with the lemon juice, lemon zest, parsley and pine nuts, if using, and serve hot.

15. Braised Red Cabbage with Apples

Red cabbage braised slowly with apples, onion, brown sugar and cider vinegar turns tender, sweet-tangy and a gorgeous deep purple. It’s an old-world side that’s even better made a day or two ahead.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 3 tablespoons unsalted butter
• 1 red onion, thinly sliced
• 1 medium head red cabbage (about 2 1/2 pounds), cored and thinly sliced
• 2 tart apples, peeled, cored and thinly sliced
• 1/3 cup apple cider vinegar
• 1/2 cup apple cider
• 1/4 cup light brown sugar
• 1 bay leaf
• Pinch of ground cloves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Melt the butter in a large Dutch oven over medium heat and cook the onion for 5 minutes, until softened.
2. Add the cabbage, apples, vinegar, cider, brown sugar, bay leaf, cloves, salt and pepper and toss to combine.
3. Cover and simmer over low heat for 50 to 60 minutes, stirring occasionally, until the cabbage is very tender.
4. Uncover and cook for 5 minutes more to reduce the liquid. Discard the bay leaf and adjust the seasoning. The cabbage can be refrigerated for up to 3 days and reheated gently.