Oven space decides a Thanksgiving menu more than taste does, and this list runs from marinated green olives and olive oil bread dip that need no heat at all to sweet potato casserole and roasted carrots that have to share the oven with the turkey.
Pick the dishes that cook on the stove or chill overnight first, like cranberry sauce and layered jello, then fit in one or two that need the oven at the last hour.
Cranberry sauce, butternut squash soup and both pies all hold up well enough to be finished before guests arrive.
1. Bacon Brussels
Brussels sprouts and bacon work because salty, smoky fat meets a slightly bitter vegetable, and the sprouts come out sweeter for it.
Roast them cut side down so the edges brown, and cook the bacon separately so it stays crisp instead of going soft under the steam.
Fold the bacon in right before serving. A bowl like this one is easy to double for a crowd, and it is a good pick for guests who claim they dislike sprouts.
2. Stuffing
Stuffing made with bread cubes and sausage is the version I would pick for a crowd: the sausage supplies fat and seasoning, so the pan needs little else.
Baking it in a glass dish gives you a crisp top and a soft middle without waiting on the turkey.
That also frees the bird. Cooking stuffing inside the turkey is the traditional route, but a separate dish lets you bake it whenever the oven has room.
3. Cranberry Sauce
Cranberry sauce is the sharp spoonful that keeps a plate of rich food from going heavy. A bright, tart sauce like this one beside the turkey does more work than its size suggests.
Make it a day ahead if time is short, since it needs no oven space and holds well in the fridge.
Serve it in a ceramic dish with a real spoon; it looks far better than the can’s ridges, though the canned version is a fair shortcut.
4. Gravy
Gravy is the one dish that ties the plate together, since it reaches the turkey, the stuffing and the potatoes at once.
Make it from the pan drippings once the turkey comes out, and keep it warm on the stove until the table is set. Cold gravy turns thick and dull fast, so warm the boat first if you can.
Stuffing, green beans, candied yams, mac and cheese, mashed potatoes and more take up most of the real estate on Thanksgiving plates. They boast a variety of colors, flavors and textures, and can be so comforting and nostalgic.
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5. Pumpkin Pie
Pumpkin pie is the dessert I would never skip, and store-bought crusts make it an easy one. The maker of these two pies uses 2 deep dish refrigerated crusts and notes the filling may stretch to a third.
Pumpkin pie spice is a smart shortcut: 1 tablespoon covers every spice in one bottle.
Vanilla bean paste instead of extract adds depth for almost no extra work. Foil pans mean no dishes to return and an easy way to send pie home with guests.
6. Sweet Potato Casserole
Sweet potato casserole under toasted marshmallows sits somewhere between a side and a dessert, and most tables are glad of it.
Start with whole sweet potatoes rather than cubes: preheat the oven to 425 F, line a baking sheet, and stab plenty of holes in each one.
Bake 1 hour to 1 hour 15 minutes, until soft all the way to the middle.
Then drop the oven to 350 F for the casserole itself. Add the marshmallows near the end so they brown without burning.
7. Pecan Pie
Pecan pie is the richest thing on a Thanksgiving dessert table, so cut slices thin and let guests come back for seconds. Its sweet, nutty filling needs nothing beside it but coffee or a spoonful of whipped cream.
A store-bought crust is a fair shortcut here. Pie is also easy to bake a day ahead, which frees the oven for the turkey.
8. Sweet Potato Pie
Sweet potato pie is my pick for anyone who finds pumpkin pie a little plain. The filling is sweet and smooth, and a spoonful of whipped cream with a few chopped pecans on top gives each slice some crunch.
Serve it next to pumpkin and let guests choose. Cut it at the table so the slices stay neat.
9. Cheesy Pull Apart Rolls
Cheesy pull-apart rolls get a table of adults reaching across each other, which is half the fun. The maker of these rolls starts the dough with 320g (2 cups) of bread flour or all-purpose flour.
Bake them in one pan and tuck the cheese between the rolls so it melts into the folds. Serve them straight from the baking sheet, still warm, and let people tear off their own.
10. Roasted Carrots
Roasted carrots earn a place on the table because they bring color and need almost no work. Preheat the oven to 450 F, since high heat browns the edges before the middles go soft.
Finish with 2 to 3 tablespoons of crushed pecans or pistachios and 2 tablespoons of chopped dill, mint or parsley. Spread a creamy sauce under the carrots on the platter, as here, for a side that looks finished.
11. Vegetarian Meatloaf
A vegetarian meatloaf gives non-meat eaters a real main course instead of a plate of sides.
I would bake it first and carve it just before serving, so the slices hold together. Meat-eaters often try a piece too, so make it large enough to share.
12. Sweet Cornbread
Sweet cornbread is the side I would pick when the menu is heavy on savory dishes. It bakes in a single dish and cuts into squares that guests can pick up by hand.
A brush of glaze on top gives it a shiny finish, and a jar of honey on the table lets everyone add more. Bake it early in the day; it stays moist and holds well until dinner.
13. Southern-Style Mac and Cheese
Southern-style mac and cheese is the dish that holds its shape on a spoon, which is why I would pick it over a loose, saucy stovetop version.
Baked in a white dish with a melted golden top, it stays hearty and sturdy enough to share a plate with gravy and cranberry sauce.
Scatter chives over the top just before serving for a fresh bite against all that cheese. It is a filling side, so I would make a little less turkey and trust this to feed the table.
14. Pumpkin Muffins
Pumpkin muffins work as breakfast the morning of the meal and as a small dessert after it, which makes them a smart double duty bake. Cream cheese frosting, as on these, turns a plain muffin into something close to cake.
The maker of these muffins mixes the dry ingredients first, then adds the pumpkin, egg, vanilla and milk to the wet side. Frost them just before serving so the topping stays neat.
15. Cinnamon Applesauce
Cinnamon applesauce is a side that doubles as dessert, and I like it warm in a small bowl with a cinnamon stick standing in it. Its brown color comes from the spice, and the smell alone fills a kitchen.
Cinnamon applesauce cooks on the stove, which leaves the oven free for the turkey.
16. Bacon Wrapped Water Chestnuts
Bacon wrapped water chestnuts are the appetizer people circle the platter for. The bacon turns salty and crisp, and the water chestnut stays crunchy underneath.
Secure each one with a toothpick so guests can grab them without a plate.
A little black pepper over the top is all the seasoning I would add. Set out a small bowl for the used toothpicks.
17. Butternut Squash Risotto
Butternut squash risotto is creamy, comforting and a little sweet, so it sits happily beside turkey or stands in as a vegetarian main.
Risotto needs steady stirring at the stove, so I would serve it at the table straight from the pot rather than hold it for guests.
18. Layered Jello
Layered jello is the retro dessert I would put out for the kids and the nostalgic adults alike.
Let each layer set before adding the next, or the colors will bleed together.
19. Ranch Cheeseball
A turkey-shaped cheeseball is the appetizer that gets photographed before it gets eaten. Shredded cheese, bacon and chives cover the ranch-flavored ball, and a meat stick makes the head, with round crackers fanned out as tail feathers.
Build it on a wooden board and ring the rest of the crackers around it. Shape the ball ahead and chill it, then add the head and feathers just before guests arrive so the crackers stay crisp.
20. Turkey
A whole roasted bird is standard, but I also like adding a sliced turkey breast when I need more meat without committing to a second full turkey. The vegetables soften beneath the meat and give the pot a finished look.
Cooking a breast alongside the whole bird is a smart hedge for a bigger table, since slices are quicker to serve. Carve at the counter, then bring the platter out.
21. Butternut Squash Soup
Butternut squash soup works as a starter because it is warm, smooth and easy to ladle into small bowls before the big plates arrive.
Make the soup a day ahead and reheat it gently on the stove, which keeps the oven free.
22. Deviled Eggs
Deviled eggs piped into little pumpkins are the classic appetizer made seasonal. Tint the filling with a little paprika or turmeric, pipe it high, and add a chive stem to turn them into pumpkins.
Pipe them close to serving time, since a filled egg sits better than one that waited all afternoon.
23. Vegetable Shepherd’s Pie
Vegetable shepherd’s pie is the main I would hand to vegetarian guests without apology. The maker of this one layers lentils and mixed vegetables under a thick, creamy dairy-free mashed potato topping, so it carries protein and fiber.
I bake it in cast iron so it can go straight from oven to table. Swirl the potatoes with a fork for ridges that brown, and finish with fresh herbs.
24. Bacon Wrapped Green Bean Bundles
Bacon wrapped green bean bundles earn their spot because the bacon does the seasoning for you. Each bundle holds a handful of tender beans, and a glaze on the bacon turns sticky and shiny in the oven.
Lay the bundles across a baking sheet with the seam side down so the bacon stays wrapped. They can be assembled ahead and baked when the oven frees up.
25. Stuffed Roasted Sweet Potatoes
Stuffed sweet potatoes give each guest their own portion, which saves you from serving a casserole dish at the table. The maker of these pierces the potatoes several times with a fork and bakes them 45–55 minutes, until tender.
Then comes the filling: diced apple cooked 3–4 minutes, spooned in, and the potatoes go back in the oven for 15–20 minutes until heated through and lightly golden. Add the cranberries, pecans and herbs after baking so they stay bright and crunchy.
26. Roasted Asparagus with Almonds
Roasted asparagus with almonds is the green side I would add when the table is mostly orange and brown. Scatter sliced almonds and grated cheese over the spears for crunch and salt.
Pile it in a ceramic bowl and add the toppings just before serving. It is a light dish, so it makes a fair counterweight to the heavier casseroles.
27. Cheesy Scalloped Potatoes
Cheesy scalloped potatoes are the dish where the cheese pull does the advertising. Sliced potatoes bake in a creamy sauce, and a red ceramic dish carries it from oven to table without a transfer.
Bacon bits on top add a salty crunch against the soft layers. Scoop from the center of the dish so each serving shows those stretching strands.
28. Lattice Apple Tart
A lattice apple tart is the dessert I would bake when pumpkin and pecan already have the table covered. The woven crust shows off the golden fruit underneath, and it makes a tidy slice on a plate.
Display it on a white cake stand with a few fresh red apples beside it, since the setup costs almost nothing.
29. Pumpkin-Shaped Dinner Rolls
Pumpkin-shaped dinner rolls turn plain bread into a table decoration you can eat. Each golden roll is tied to look like a miniature pumpkin, so the shaping is the real work here.
Set them on a wooden board with a few white decorative pumpkins nearby. Make the dough early in the day, shape the rolls, and bake them as the turkey rests.
30. Marinated Green Olives
Toss them in olive oil with minced garlic, herbs and crushed red pepper flakes, and they are done. I like them in a plain white bowl, which lets the green show.
They need no oven and no cooking, so make them ahead and set them out with the appetizers. Put a small dish nearby for the pits.
31. Roasted Sweet Potato Salad
Roasted sweet potato salad works for me as the side that can sit out on the table without a warming tray.
Lentils make it hearty enough to count as a vegetarian plate, and the dried cranberries bring the sweet-tart note that turkey dinners like.
Roast the cubes until the edges brown, then toss them with the lentils and red onion while still warm. Hold the creamy dressing back until just before serving, so nothing turns soggy.
32. Olive Oil Bread Dip
A bowl of olive oil with a balsamic glaze pattern drawn on top looks fancy and comes together fast. Pull a toothpick through dots of glaze to make a leaf or a swirl.
Toast the baguette slices so they hold up to dipping, and set out olives and grapes around the bowl.
It needs no cooking at the last minute, which makes it a good first thing for early guests to nibble while the oven is busy.
Tips for Thanksgiving Planning
Some Thanksgiving dishes can be made a day or two ahead, and that is the single biggest time saver I know.
Sort your menu into what can be made early and what needs the last hour, then write the early items on the calendar first.
Ask guests about dietary restrictions when you send the invitation, not the week before. One vegetarian main and a couple of sides without meat or dairy cover most tables, and you can plan the shopping around them from the start.
Hosting should leave you time to visit. A menu that keeps you at the stove all day has too many dishes that need attention at once, so cut one rather than rush them all.
Cooking Methods for Turkey
Roasting, frying and smoking all cook a turkey well, and each gives a different result. Roasting is the one I would choose for a first-time host: it needs only an oven and gives crisp skin and a good centerpiece.
A herb spread worked under and over the skin, then basted, is a simple way to get moist meat and browned skin.
The process breaks into 3 parts: prepping the bird, mixing your butter or herb coating, and applying it as the turkey roasts.
Frying and smoking take outdoor equipment and more attention, so I would pick them only if you already own the gear.
Whatever the method, let the bird rest before carving. Slices come out neater, and leftover meat is easy to turn into pot pie.
Serving Suggestions
Build the plate around contrast. If the turkey is rich and soft, put something crisp and something sharp beside it, so no bite repeats the last one.
Pick sides that share the table without competing: one starchy dish, one green, one sweet, one tart. Four or five well-chosen sides beat a dozen crowded ones.
Set out serving spoons for every dish, and leave space on the table for guests to pass them.
Put the heaviest dishes within reach of the person carving, and spread the lighter ones along the rest of the table so no one has to reach far.
Frequently Asked Questions
What are some good fish dishes to serve on Thanksgiving?
Fish is not part of my Thanksgiving menu, so I have no tested fish dish to recommend.
A vegetarian shepherd’s pie with lentils and vegetables under dairy-free mashed potato works as a main for guests who don’t eat meat. Butternut squash risotto also works as a vegetarian main.
What are the 12 most popular Thanksgiving desserts?
Pumpkin pie, pecan pie and apple pie lead the list. Sweet potato pie suits guests who find pumpkin a little plain, and a lattice apple tart covers the table when pumpkin and pecan are already there.
Layered jello is a retro option for kids and nostalgic adults, and pumpkin muffins with cream cheese frosting work as a small dessert. Baking pies the day before clears the oven for turkey on Thanksgiving.
What are the most common sides served on Thanksgiving day?
Stuffing, cranberry sauce, gravy, sweet potato casserole, mac and cheese, roasted carrots and rolls turn up on most tables.
Four carefully chosen sides cover more ground than a dozen competing dishes: pick one starch, one green vegetable, something sweet and something tart. Baking stuffing in a separate dish means you can slide it in whenever the oven opens up.
What can I do instead of Thanksgiving?
If you still want to host but skip the traditional bird, build the meal around a vegetarian main such as vegetarian meatloaf or vegetable shepherd’s pie.
Portions matter since guests who do eat meat will likely want to try a vegetarian main too. Another option is to cook a sliced turkey breast alone, which is quicker to serve than a whole bird.
