When planning a Thanksgiving menu, one of the first things I think about as a chef is how to get as much variety as possible on the table. At my family’s Thanksgiving, this happens through sheer volume, but even three-dish menus can be filled with complimentary flavors. Turkey is a wonderfully versatile bird that lends itself to a range of treatments. And with sides, the sky’s the limit.
—Mary Sue Milliken
Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad.
Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »
Celery root brings an earthy dimension to the stuffing for this crisp-skinned bird, which is dressed in a white wine, giblet, and mushroom gravy.
Shallots are quick-pickled and sautéed with green beans in this refreshing side.
Roasted Onion and Chestnut Compote »
Red cabbage is braised in bacon drippings and enlivened with red wine vinegar and caraway seeds, making it a perfectly balanced holiday side.
Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes.
Get the recipe for Crème Fraîche Mashed Potatoes »
Kugel—the creamy egg noodle casserole that’s a staple of Jewish holiday cooking&dmash;gets a Midwestern topping of cornflakes in this Thanksgiving side dish.
This satisfying side is made of homemade croutons, tomatoes, and pecorino cheese.
Spicy tomatillo and cucumber ice cubes chill this twist on the classic brunch drink.
Get the recipe for Border Grill Bloody Mary »
Fresh ginger gives the filling of this pear pie a warming kick of spice, balanced by the buttery crumble of sweet streusel.
Raw cranberries and earthy walnuts are transformed into a tart, fresh condiment for turkey.
Deconstructed turkey braised in a refreshing green mole provides a light and quick alternative to the standard Thanksgiving bird.
Get the recipe for Braised Turkey in Green Mole »
Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish.
Perfect for soaking up the sauce from
braised turkey in green mole, this rice dish gets its color and flavor from bright tomato salsa.
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.
Get the recipe for Cumin-Roasted Carrots and Parsnips»
See the Recipe Helen Rosner
Jalapeños and bacon add a twist to classic cornbread stuffing.
Cajeta, a homemade caramel used in traditional Mexican desserts, is a terrific sauce to have on hand for drizzling over ice cream or baked treats.
Get the recipe for Crepes Cajeta »
Black pepper is a major ingredient in this dish, so be sure to use fresh-cracked as opposed to pre-cracked pepper.
Get the recipe for Grilled Turkey Breast with Caramelized Onion, Cracked Black Pepper, and Vinegar»
This simple, satisfying side rounds out any Thanksgiving dinner.
Roasted Turkey with Achiote Citrus Marinade
Achiote paste gives the rub for this recipe a deep red hue, making for a visually striking roast holiday bird.
Get the recipe for Roasted Turkey with Achiote Citrus Marinade »
Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice.
Potato chips give this treat from Mary Sue Milliken’s
Border Grill restaurant unexpected salt and crunch.