Classic Thanksgiving Dishes: A Guide to Perfect Turkey and 6 Sides

Thanksgiving isn’t just about food. Okay, fine—mostly it’s about food. But there’s also that weird mix of gratitude, loud family debates, and at least one person who forgets to defrost the turkey. Every year. Still, it’s kind of perfect in its own way. The turkey usually ends up in the spotlight, lounging in the middle of the table like it owns the place. But the real magic in Thanksgiving dishes? It’s all the stuff around it—the sides, the sauces, the desserts nobody saves room for but eats anyway. So yeah, let’s talk about those. The good stuff. The edible hugs we look forward to all year.

A Little Context to Thanksgiving Dishes

Thanksgiving’s kind of a big deal in the U.S. Families come together (sometimes willingly), people say what they’re thankful for (awkward pause optional), and then everyone eats until they need a nap. Tradition rules the table—especially that turkey meal—but honestly, the real joy is in the chaos of it all. This isn’t some curated Instagram dinner. It’s mismatched plates, someone burning the rolls, and your aunt “just adjusting” the thermostat for the sixth time. And through it all, the food holds it down.

Classic Roast Turkey: The Queen of the Meal

Let’s be real, the turkey is high-maintenance among the Thanksgiving dishes. It takes up all the oven space, needs constant babysitting, and still manages to dry out if you so much as blink wrong. But when it works? Dang—it works. Golden skin, juicy slices, the whole “carve it like a pro” moment. Totally worth the effort.

What You Need in the Recipe:

• 1 whole turkey (10–12 lbs)

• ½ cup butter, softened (don’t skimp)

• Salt, black pepper, fresh rosemary, thyme, sage

• 1 lemon (halved), 1 onion (quartered)

• 2 cups chicken broth

How It Actually Goes Down:

Start thawing that bird days before. Seriously. Don’t be the person Googling “how to defrost a turkey fast” on Thanksgiving morning. When you’re ready, heat the oven to 325°F. Get the giblets out (yes, that weird little bag inside), pat the turkey dry like it just ran a marathon, then slather it with butter like you’re icing a cake—get under the skin, too.

Stuff the lemon and onion inside the cavity. Tie the legs if you’re feeling fancy, tuck the wings under, and place it on a rack in a big roasting pan. Pour the broth into the pan—helps keep things juicy. Roast about 15 minutes per pound, basting every half hour unless you forget (you probably will, and it’ll still be fine).

Let it rest for 20 minutes minimum before carving. Longer if people keep “checking on it” but don’t actually want to slice it themselves.

Stuffing (or Dressing):

Ah, stuffing. Or dressing. Depends on where you’re from and who you’re arguing with. Either way, it’s the cozy, carb-loaded sidekick to turkey’s drama. Savory, herby, and just a little mushy—in a good way.

Ingredients:

• 10 cups cubed, slightly stale bread (fresher = soggier)

• 1 cup butter

• 1 large onion, 4 celery stalks (chopped)

• 3 cloves garlic (minced)

• Sage, thyme, salt, pepper (don’t measure too hard)

• 2–3 cups chicken broth

• 2 beaten eggs

Let’s Make It:

Melt the butter in a pan, toss in the onions, celery, and garlic. Sauté until your kitchen smells like Thanksgiving. Add the herbs and a pinch more than a pinch of salt. Mix everything into a big bowl with the bread. Pour in the broth a little at a time—you want it moist, not soggy. Stir in the eggs.

Dump it all into a buttered dish and bake at 350°F for about 30 minutes. Done when the top’s golden and a bit crusty. (Yes, people will fight over the corners.)

Mashed Potatoes:

If mashed potatoes were a person, they’d be the chill one at the party that everyone likes. Creamy, rich flavour, a little bit fluffy—basically the glue that holds Thanksgiving together.

Ingredients:

• 5 lbs potatoes (peeled, chopped)

• 1 cup milk, ½ cup butter

• Salt + pepper

• Optional: sour cream or cream cheese if you’re feeling bold

Here’s the Deal:

Boil the potatoes in salted water until you can poke them easily with a fork. Drain and let them hang out in the pot a sec to steam off.

Mash with warm milk and butter. (Warm, not cold—it matters.) Add salt, pepper, and if you want to be the hero of dinner, toss in some sour cream or cream cheese. People won’t stop talking about it. Or they’ll just eat three servings silently, which says enough.

Green Bean Casserole:

No one ever requests it. No one admits to loving it. And yet? There it is, year after year. A nostalgic little dish full of creamy mushroom sauce, soft green beans, and crispy onions you sneak out of the container before dinner.

Ingredients:

• 1 lb green beans (blanched)

• 1 can cream of mushroom soup

• ½ cup milk

• 1 cup crispy fried onions

Go Time:

Mix the beans, soup, and milk. Pour into a casserole dish. Top with those crunchy onions. Bake at 350°F for about 25 minutes. You’ll probably shrug at it, then go back for seconds. It’s just that kind of dish.

Cranberry Sauce (Just Try It This Year)

Look, it’s not jelly from a can anymore (unless you’re into that—no judgment). Homemade cranberry sauce is zingy, fresh, and actually super easy.

Ingredients:

• 12 oz fresh cranberries

• 1 cup sugar

• 1 cup orange juice

• ¼ tsp cinnamon

How It Works:

Dump everything into a saucepan. Bring to a boil, then lower the heat and simmer until the cranberries pop and the sauce thickens. Let it cool. It’ll set up as it chills. It’s tart, sweet, and just the thing your plate of beige food needs.

Sweet Potato Casserole: Dessert In Disguise

Don’t let the “side dish” label fool you. This is basically dessert trying to sneak onto your dinner plate—and we’re not mad about it.

You’ll Need:

• 4 large sweet potatoes (peeled, cubed)

• ½ cup butter, ½ cup brown sugar

• Vanilla, cinnamon, nutmeg

• Topping: marshmallows or pecan crumble (choose your fighter)

Throw It Together:

Boil the potatoes until soft, drain, then mash with butter, sugar, and spices. Add a splash of vanilla for good measure. Spread into a baking dish. Top with marshmallows if you’re a traditionalist, pecans if you want a crunch. Bake at 375°F for 20-ish minutes, until the top’s toasted perfection.

Pumpkin Pie:

Honestly, if there’s no pumpkin pie, is it even Thanksgiving? Creamy, spiced, and just sweet enough—this is the grand finale.

What You’ll Need:

• 1 pie crust

• 15 oz pumpkin purée

• 1 cup heavy cream

• 2 eggs

• ¾ cup sugar, cinnamon, ginger, nutmeg, salt

Pie Time:

Mix everything together. Pour into your crust. Bake at 350°F for 45–50 minutes or until it’s set and not jiggling like Jell-O. Let it cool. Serve with whipped cream, obviously.

Try A New Twist: Smoked Turkey Gaining Popularity

Alright, if you’re feeling adventurous, try smoking your turkey. It’s becoming a thing—and yeah, it’s worth it. You get this crazy flavorful, juicy meat with a smoky edge that makes your kitchen smell like a BBQ joint in November.

Wood chips like hickory or applewood are your best bet. Keep the heat low and let time do its thing. The result? A turkey that tastes like it belongs on a magazine cover… but like, one of the cool indie food magazines.

Final Thoughts

Thanksgiving doesn’t have to be perfect. Someone’s gonna overcook the green beans, the turkey might take longer than expected, and your cousin will definitely show up late. But the food? The food always shows up. And that’s what brings everyone together—even if the gravy’s lumpy.