25 of Our Most-Saved Thanksgiving Sides, From Mashed Potatoes to Mac and Cheese

Whether it’s creamy potatoes, crispy brussels sprouts, salads, or tender breads, these are the sides that Food & Wine readers are saving most on MyRecipes, our online recipe box where you can save and discover thousands of recipes from Food & Wine and other trusted sites like Southern Living and EatingWell.

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Here’s a look at some of the side dish recipes our readers have been saving lately, whether they’re cooking them now or planning to add them to their Thanksgiving rotation.

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01 of 25

Julia Child’s Mashed Potatoes

This classic, ultrasmooth mash with warm milk and lots of butter comes from the beloved cookbook author and television host. For many, it’s an essential component of the Thanksgiving table, and you can’t go wrong with Julia.

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02 of 25

Crispy Oven-Fried Brussels Sprouts

This recipe delivers shatter-crisp sprouts without deep-frying. Trim and halve ahead, then roast on hot sheets while the turkey rests.

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03 of 25

Pull-Apart Rosemary-Garlic Bread

Layers of buttery dough, Parmesan cheese, rosemary, and garlic bake into a tear-and-share loaf with golden peaks and a soft interior — ideal for passing around at Thanksgiving. Assemble earlier in the day, then proof and bake for warm, fragrant rolls at showtime.

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04 of 25

Fall Salad with Apples, Brussels Sprouts, and Apple Cider Vinaigrette

Radicchio, arugula, shaved brussels sprouts, walnuts, prosciutto, and apple meet a reduced-cider vinaigrette in this vibrant, fall-friendly salad. Make the dressing up to three days ahead, but toss at the last minute to bring more color and crunch to Thanksgiving.

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05 of 25

Creamed Spinach-Stuffed Squash

Sweet, nutty acorn squash is the ideal vessel for cheesy creamed spinach. A sprinkle of Parmesan, further browned in the oven, makes this showstopping dish a perfect fit among all the indulgent holiday fare.

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06 of 25

Cornbread Dressing with Pecans

Get a taste of the South with this pecan and bacon-laced cornbread dressing from legendary culinary duo Edna Lewis and Scott Peacock. It’s baked outside of the bird to reduce the risk of overcooking the turkey while fully cooking the dressing. Use the freshest pecans for the sweetest flavor and be sure to dry your cornbread overnight.

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07 of 25

Green Beans with Blue Cheese Breadcrumbs and Bacon

Take Thanksgiving green beans to another level with this decadent combination of smoky bacon and tangy blue cheese. The beans are tossed in a savory bacon-shallot pan sauce, then finished with a crunchy breadcrumb topping loaded with even more bacon and blue cheese.

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08 of 25

Macaroni and Cheese with Buttery Crumbs

Rather than grated cheese, tiny chunks of cheddar and Colby impart this classic dish with its signature gooey texture; the breadcrumb topping delivers a crunchy contrast and even more flavor.

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09 of 25

Twice-Baked Sweet Potatoes with Toasted Marshmallows

In this take on the nostalgic Thanksgiving favorite, whipped sweet potatoes are spooned back into their skins and topped with bronzed marshmallows. Bake and mash ahead of time, then stuff and toast just before serving.

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10 of 25

Creamy No-Fail Make-Ahead Mashed Potatoes

F&W’s Ann Taylor Pittman relies on russet potatoes to create a fluffy, smooth mashed potato that’s a guaranteed crowd favorite. Crème fraîche and cultured butter, as well as baking the potatoes instead of boiling them, help make these the creamiest, most luxurious make-ahead mashed potatoes.

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11 of 25

Bone-in Brussels Sprouts

Roasting brussels sprouts directly on the stalk turns this everyday vegetable into a striking, holiday-worthy side, with crisped outer leaves and tender, nutty interiors.

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12 of 25

Scallion Milk Bread Rolls

A starter enriched by tangzhong (a quick cooked paste of milk and flour) gives these swirled milk bread rolls their signature feathery softness and impressive rise. A buttery scallion filling runs through every spiral, adding gentle allium aroma beneath a glossy, golden crust.

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13 of 25

Green Bean Casserole with Almost-Burnt Almonds

Here, tender-crisp green beans mingle with deeply toasted almonds that lend rich, nutty crunch, all brought together by a silky sauce that bakes into the casserole for a beautiful and cohesive dish.

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14 of 25

Creamed Spinach

Chef David Walzog’s creamed spinach is lush and glossy, with a perfect spoonable texture achieved through reduced cream, Parmesan, and butter rather than a traditional roux. Readers say it’s one of the best creamed spinach recipes they’ve found.

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15 of 25

Melting Sweet Potatoes with Maple Chile Crisp

Roasted sweet potato rounds develop deeply caramelized edges before finishing in a quick oven braise that infuses them with a silky, spicy-sweet maple–chile crisp sauce. Sprinkle with candied pecans to finish.

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16 of 25

Brussels Sprouts and Broccoli with Cranberry Agrodolce

Golden brown brussels sprouts and almost-charred, smoky broccoli are tossed in a sweet-and-tangy sauce studded with tart cranberries, Fresno chiles, and shallots for an easy, elegant side dish.

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17 of 25

Garlic-and-Herb Mashed Potatoes

F&W’s Justin Chapple streamlines mashed potatoes by folding riced Yukon Golds with a generous amount of spreadable garlic-and-herb cheese, which melts into near-instant richness and savory flavor.

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18 of 25

Southern-Style Mac ‘n’ Cheese

Made with three cheeses — extra-sharp cheddar, Colby-Jack, and cream cheese — this decadent mac and cheese swaps the roux for a milk-and-egg base typical of the Southern style.

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19 of 25

Potato, Garlic, and Rosemary Focaccia

Recipe developer Helen Goh drizzles Pecorino-laced dough with garlicky olive oil, then shingles the top with paper-thin potato slices, tucking in bits of fresh rosemary before drizzling on more oil and sprinkling with flaky sea salt.

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20 of 25

Shredded Parmesan Brussels Sprouts

Why are these ridiculously easy brussels sprouts so good? Coarsely shredding the sprouts creates delicate, feathery pieces with a pleasant cruciferous bite. They’re roasted in a hot oven until lightly charred, bringing out their nutty sweetness, then sprinkled with Parmesan, which melts into the leaves.

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21 of 25

Tartiflette

“You can never have too much cheese, bacon, or starch,” said Anthony Bourdain about this ooey-gooey dish from the French Alps, which layers potatoes, bacon, and Reblochon-style cheese splashed with white wine for a bubbling, deeply savory gratin.

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22 of 25

Roasted Broccoli with Lemon and Parmesan

The trio of broccoli, Parmesan cheese, and lemon is a welcome addition to any spread. Here, the broccoli caramelizes as it roasts; Parmesan adds nutty umami flavor, and lemon juice cuts through the savory notes with bright citrus.

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23 of 25

French Onion Lyonnaise Potatoes

Crisp, buttery potato rounds are topped with sherry-glazed caramelized onions, nutty Gruyère cheese, and fragrant thyme for this rich, soup-inspired side dish.

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24 of 25

Kish Family Two-Bread Stuffing

Kristen Kish’s family tradition blends two Thanksgiving favorites: Northern white bread stuffing and Southern cornbread dressing. Born of compromise, this stuffing proves two breads are better than one.

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25 of 25

Dirty Martini Baked Potatoes

Taking cues from the classic savory cocktail, we add gin-soaked olives and sharp blue cheese to twice-baked russet potatoes for a side that stands out. Be sure to save the spiked brine when draining the olives — you’ll need it for mashing the potatoes before their second stint in the oven.

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