Delicious Thanksgiving Sides Dishes to Serve with your Turkey
It's the season to get together. Whether your celebration will be spent with immediate family, relatives from afar, or close friends, you're happy to see familiar faces. So why not prepare something new and exciting for the holiday table? The night can be lively with brand new dishes to impress your guests and your taste buds!
Jump To Recipe:
- Loaded Sweet Potato
- Thanksgiving Kale Salad
- Beer Bread and Cheese Stuffing
- Roasted Brussel Sprouts
- Holiday Green Salad
- Sweet Potato Holiday Bites
- Homemade Cranberry Orange Relish
Loaded Sweet Potato
| Prep Time: 15 mins | Cook Time: 1 hour | Total Time: 1 hour 15 min | Serving Size: 4 |
Ingredients
- 4 medium sweet potatoes
- 1 1/2 tbsp Market Basket honey
- 2 oz. goat cheese, crumbled
- 1 tsp fresh sage, finely chopped
- 4 tbsp Market Basket pumpkin seeds, toasted
- Pinch cayenne pepper, optional
- Salt, to taste
Instructions
- Preheat oven to 400 degrees. Prepare a foil-lined baking sheet or dish.
- Clean sweet potatoes. Poke holes in each of the potatoes using a fork, and place them on the baking sheet.
- Bake potatoes for 1-1½ hours, or until tender. Let cool slightly.
- Place pumpkin seeds in a pan (no oil) and toast over medium heat for 2-3 minutes, until lightly browned. Set aside until ready to use.
- Remove sweet potatoes from their skins and place them in a mixing bowl. If serving the mashed sweet potatoes in their skins, make a slit in the top of each potato and carefully scoop out the insides, keeping the skins intact.
- Use a fork to mash the sweet potatoes with 1½ tbsp of Market Basket honey.
- Fold in the crumbled goat cheese and chopped sage into the mashed sweet potatoes. Add salt to taste. Top with toasted pumpkin seeds, and serve in a dish or in sweet potato skins.
Thanksgiving Kale Salad
| Prep Time: 20 mins | Cook Time: 5 mins | Total Time: 25 mins | Serving Size: 2-4 |
Ingredients
- 1 bunch kale
- 1 cup cooked quinoa
- 1/4 cup Market Basket sliced almonds
- 1/3 cup Market Basket dried cranberries
- 2 tbsp grated Parmesan cheese
Dressing:
- 1 clove garlic, minced
- 1 small shallot, minced
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- Salt, to taste
- Fresh ground pepper, to taste
Instructions
- Combine all of the ingredients for the dressing in a small bowl and set aside while you prepare the kale.
- Remove the ribs from the kale by cutting or tearing the leaf along the sides of the stalk. Discard stalks.
- Pile the kale leaves on top of each other and chop until fine. Place the chopped kale in a large mixing bowl.
- Pour the dressing over the kale and mix the salad, making sure that every leaf is well coated. Set aside for 10-15 minutes, stirring occasionally, until the kale becomes very wilted.
- While your kale is wilting, toast the almonds. Place the sliced almonds in a pan without oil, and toast for 3-4 minutes in a toaster oven until golden brown.
- Add the cooked quinoa, along with half of the toasted almonds and half of the cranberries to the kale. Toss to combine.
- Transfer your salad to a serving platter or serving plates. Top with the remaining almonds and cranberries, and sprinkle with Parmesan.
Beer Bread and Cheese Stuffing
| Prep Time: 20 mins | Cook Time: 1 hour 15 mins | Resting Time: 1 Hour | Total Time: 2 hours 30 min | Serving Size: 12 |
Ingredients: Cheddar Beer Bread
- 3 cups Market Basket flour
- 1/4 cup packed Market Basket brown sugar
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 1 (12 ounce) beer
- 1/2 cup sharp cheddar cheese, shredded
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1/4 tsp dried chives
- 1/2 tsp pepper
- 1/4 tsp salt
Ingredients: Stuffing
- 1 onion, diced
- 2 large carrots, peeled and diced
- 2 cloves garlic, minced or grated
- 10 tbsp Market Basket butter, divided
- 1 1/4 cups hot sauce
- 3 cup Market Basket chicken broth or vegetable broth
- 2 large eggs
- 1/2 tsp seasoned salt
- 8 slices thick-cut bacon, cooked & crumbled (optional)
- 4 oz. blue cheese, crumbled
- fresh cilantro, chopped, for garnish
- 4 green onions, chopped, for garnish
Instructions
Beer Bread:
- Preheat the oven to 375 degrees F. Spray a 9x5 loaf pan with nonstick spray.
- Add the flour, brown sugar, baking powder, and a pinch of salt to a mixing bowl. Pour in the beer and stir with a mixing spoon until just combined, then fold in the shredded cheddar cheese.
- Pour the batter into the loaf pan. Bake for 45-55 minutes or until the top of the bread is lightly browned and the middle is set. Let the bread cool 30 minutes to 1 hour.
- In a small bowl, combine the parsley, dill, chives, pepper, and salt.
- Cut the bread into one-inch cubes. Place the cubes on a lightly greased baking sheet and lightly sprinkle/toss with the herbs.
- Place in the oven and toast the bread for 8-10 minutes. You want the bread to get sort of stale and a little golden brown around the edges.
- Remove and allow the bread to cool and then place the bread in a very large bowl.
Stuffing:
- Grease a 9x13 inch baking dish.
- Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the onions, carrots and garlic. Saute until the onions are very tender, about 12 minutes. Remove from the heat and place in the bowl with the bread.
- Melt the remaining 8 tablespoons butter in the microwave and add the melted butter to a separate clean large bowl.
- Add the hot sauce, chicken or vegetable broth, eggs, and seasoned salt to the bowl of melted butter.
- Whisk to combine and then pour the mixture over the bread cubes and gently toss to coat.
- Transfer to the prepared baking dish and bake 35-45 minutes or until just golden on top.
- Remove and top the stuffing with optional crumbled bacon, blue cheese, cilantro (or parsley), and green onions. Enjoy!
Roasted Brussels Sprouts
| Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Serving Size: 2 |
Ingredients
- 1 lb. Brussels sprouts, tips cut off and sliced in half
- 1 tbsp Market Basket extra virgin olive oil
- Salt, to taste
- 2/3 cup fresh cranberries or ⅓ cup dried cranberries
- 1/3 cup crumbled Gorgonzola
- 1/3 cup toasted pecans or walnuts
- 1/4 cup fresh pomegranate seeds
- 1 1/2 cups cooked barley or quinoa
- 1 tbsp Market Basket maple syrup
- 1 tbsp balsamic vinegar
Instructions
- Preheat broiler.
- Heat up a 12-inch cast-iron skillet over medium-high heat for two to three minutes. Do a water drop test: drip a few drops of water onto the skillet. It should sizzle and quickly evaporate.
- Prepare a medium-sized bowl, and toss in the Brussels sprouts, olive oil, and salt. Make sure the Brussels sprouts are evenly coated in a layer of oil.
- Once the pan is ready, quickly place the sprouts into the pan with the flat sides face down. Cook for two minutes.
- Add the cranberries into the pan and transfer the pan to your broiler. Be sure to use oven mitts for a safe transfer. Broil for about three minutes. When done, the Brussels Sprouts should be a little browned, and bottoms caramelized, and cranberries popped. Adjust time accordingly to the oven, or to your preference.
- Remove the skillet from the broiler and set on the stovetop to let cool for a few minutes. Reheat the barley or quinoa now if cooled.
- Prepare a large bowl. Transfer the Brussels sprouts and cranberries to the bowl, then add the barley or quinoa, Gorgonzola cheese, pecans, and pomegranate seeds. Drizzle with balsamic vinegar and maple syrup, and toss. Season with salt to taste, serve in smaller bowls.
Holiday Green Salad
| Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins | Serving Size: 4 |
Ingredients
Green salad
- 5 oz. (about 5 cups) spring greens salad blend
- 1 large or 2 small Granny Smith apple(s)
- 1/3 cup Market Basket dried cranberries
- 1/4 cup pumpkin seeds, or chopped raw pecans
- 2 oz. chilled goat cheese, crumbled (about 1/3 cup)
Apple cider vinaigrette
- 1/4 cup Market Basket extra-virgin olive oil
- 1 ½ tbsp apple cider vinegar
- 1 ½ tsp Market Basket honey
- 1 tsp Dijon mustard
- ¼ tsp fine sea salt
- Freshly ground black pepper, to taste
Instructions
- In a medium-sized skillet, toast the pumpkin seeds over medium heat, stirring frequently until the edges begin to golden. Transfer the pumpkin seeds to a small bowl to let cool.
- In a cup or a jar, whisk together the olive oil, vinegar, honey, mustard, and salt until well blended. Season to taste with pepper.
- Core and chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries, toasted pumpkin seeds, and crumbled goat cheese.
- Drizzle the salad with just enough dressing to lightly coat the leaves, then gently toss to mix all of the ingredients. Enjoy!
Sweet Potato Holiday Bites
| Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Serving Size: 2-4 |
Ingredients
- 1 3/4 lb. or 2 large, long, sweet potatoes
- 2 tbsp extra virgin olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp pure maple syrup or honey
- 1/4 cup toasted pecan halves
- 1 small shallot
- 1/2 small Granny Smith apple
- 3 tablespoons reduced-sugar dried cranberries
- 1 tablespoon chopped fresh rosemary
- 2 ounces firm goat cheese, divided
Instructions
- Place baking racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F.
- Prepare 2 baking sheets by lining with foil, then brush the sheets with 1/2 tablespoon olive oil each.
- Prepare the sweet potatoes by first washing them, and then cutting them into 1/2-inch slices, peels left on. Arrange the slices in a single layer on the oiled baking sheets, then brush the tops with the remaining 1 tablespoon olive oil. Sprinkle with salt and black pepper.
- Bake for 15 to 20 minutes, until golden brown, rotating the pans 180 degrees and swapping each tray from the upper/lower racks halfway through.
- Remove the pans from the oven, flip the slices over, then roast for an additional 5 to 8 minutes, until tender.
- Meanwhile, prepare a small mixing bowl. Whisk together the vinegar, Dijon, and maple syrup. Finely chop the pecans, shallot, apple (skin left on), and cranberries. Add them to the bowl, then sprinkle with chopped rosemary. Mix ingredients until well coated with the dressing. Fold in half of the goat cheese.
- Remove sweet potatoes from the oven when finished, and let cool slightly. Transfer slices to a serving plate. Top each slice with the pecan mixture, then sprinkle with the remaining goat cheese. Serve immediately.
Homemade Cranberry-Orange Relish
| Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Serving Size: 9 |
Ingredients
- 1/2 cup shelled walnuts
- 1 12-oz. bag fresh cranberries
- 1 whole medium navel orange, cut in chunks with skin
- 1 medium apple, cut in chunks with skin
- 1/3 Market Basket honey
- 1 tbsp orange liqueur
Instructions
- Preheat the oven to 350 degrees F. Spread walnuts into an even layer on an ungreased, rimmed baking sheet. Bake for 8-12 min, or until lightly toasted. Transfer to plate to let cool completely.
- With a food processor, blend the cranberries, orange, and apple. Blend until uniform, finely chopped mixture. Add in walnuts, and pulse until roughly chopped.
- Transfer mixture to serving bowl, and stir in honey and orange liqueur. Let chill in the refrigerator for 2 hours. Enjoy!
You've gotten the sides ready, now you need a turkey! Not sure how to prepare a turkey or what to do with all the leftovers? Check out our guide below!