Whether the centerpiece of your Thanksgiving is a glistening turkey or a showstopping vegetarian dish, your main needs its sidekicks. All the trimmings—stuffing, sauces, and more—are what turn a meal into a holiday feast. You can’t go wrong with a classic casserole or sweet potato mash. But this year, try a few fresh takes, like pumpkin and cheese boureki, roasted beets, spicy Moroccan carrots, and stuffed okra, and you just might spark some new culinary traditions. The best part about these Thanksgiving sides? Most of them can be made well ahead of the big event; simply reheat and serve. Because navigating those dinner table conversations is stressful enough.

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing
Ingalls Photography

This rustic stuffing from Thomas Keller’s Bouchon Bistro is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage. The staff at the restaurant makes it as part of their annual tradition of serving a Thanksgiving feast to Yountville-area veterans and their families. Get the recipe >

Fried Brussels Sprouts

Fried Brussels Sprouts Recipe
Photography: Belle Morizio; Food Styling: Victoria Granof; Prop Styling: Dayna Seman

The way to win over Brussels sprout haters? These crispy sprouts from Sara Gore, co-host of NBC’s New York LiveQuick-fry the brassicas, then dress them in a sweet-and-sour sauce of honey and balsamic. Get the recipe >

Crème Fraîche Mashed Potatoes

Creme fraiche mashed potatoes Father's Day recipes
Farideh Sadeghin

Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable, such as parsnips or turnips, can be used in combination with or in place of the potatoes. Get the recipe >

Roasted Cranberry Sauce

Roasted Cranberry Sauce
Jenny Huang

Spice things up this Thanksgiving with this roasty, toasty riff on Turkey’s favorite sidekick. Get the recipe >

Cranberry Relish

Cranberry Relish
Matt Taylor-Gross

This bracingly tart relish, from Matthew Jennings of the now-retired Townsman restaurant in Boston is the perfect foil for a rich Thanksgiving spread. Whole pieces or orange flesh and peel add texture to balance the creamy smoothness of mashed potatoes and cornbread dressing. Get the recipe >

Celery Root Mashed Potatoes

Celery Root Mashed Potatoes
Jenny Huang | Food Stylist: Laura Rege | Prop Stylist: Vanessa Vazquez

Earthy celery root and nutty Grana Padano cheese add intrigue to this otherwise classic mashed potato recipe. Get the recipe >

Creamed Brussels Sprouts

Creamed Brussel Sprouts

Bring out the best in Brussels sprouts for your Thanksgiving sides with this simple, creamy preparation. Don’t skimp on the salt: it lends depth and highlights the sprouts’ natural sweetness. Get the recipe >

Roasted Turnips and Greens with Bacon Vinaigrette

Roasted Turnips with Bacon Vinaigrette for Thanksgiving Sides
Matt Taylor-Gross

Pleasantly bitter turnips are roasted until sweet and then slicked with bacon fat and sherry vinegar in this warm side dish, which also uses the root vegetable’s hearty green leaves. Get the recipe >

Puréed Carrots with Orange and Ginger

Puréed Carrots with Orange and Ginger for easy thanksgiving sides
Cory Baldwin

Cookbook author Leah Koenig’s family always served puréed carrots as part of their holiday repertoire. This version gets amped up with ginger, garlic, and bright citrus. Get the recipe >

Moroccan Carrots with Aleppo Pepper and Mint

Moroccan Carrots with Aleppo Pepper and Mint for Thanksgiving Sides
Photography by Neal Santos

Fresh mint, Aleppo pepper, and cumin flavor this humble carrot salad, sweetened lightly by a dressing made with the carrots’ cooking liquid, which becomes a concentrated syrup when reduced. Get the recipe >

Easy Roasted Brussel Sprouts

Brussels Sprouts for easy thanksgiving sides
Matt Taylor-Gross

The key to getting a good char on Brussels sprouts is roasting them in a single flat layer, making sure they don’t overlap. Don’t worry about serving them right out of the oven, as they are just as tasty at room temperature. Prep them ahead for an easy Thanksgiving side. Get the recipe >

Palestinian Red Lentil and Squash Soup

Palestinian Red Lentil and Squash Soup
Belle Morizio

Protein-rich red lentils and hearty butternut squash are transformed into a silky soup; served with flatbread, it’s a simple and comforting main course. Get the recipe >

Green Bean Casserole

Green Bean Casserole
Laura Sant

This recipe is an adaptation of the one developed in the 1950s by the Campbell’s Soup Company. Get the recipe >

Apple & Sausage Macaroni and Cheese

Mac and Cheese with Sausage and Apple Casserole for Thanksgiving Sides
Photography by Farideh Sadeghin

Fresh apples plus hard cider give this easy mac and cheese a double dose of fall flavors. Get the recipe >

Julia Child’s Mashed Potatoes

Julia Child's Garlic Mashed Potatoes for easy thanksgiving sides
Romulo Yanes

Cloves of garlic are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that’s stirred into mashed potatoes with cream and parsley in this recipe from America’s favorite cooking teacher. Get the recipe >

Onion Fennel and Mushroom Soup

Onion Fennel and Mushroom Soup
Photography by Farideh Sadeghin

A variety of mushrooms gives nuance to this hearty vegetarian fennel soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up the combination each time you make it. Get the recipe >

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews for Thanksgiving Sides
Ryan Liebe

The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty salad. Get the recipe >

Finnish Creamed Spinach With Crumbled Egg Yolks

Finnish Creamed Spinach With Crumbled Egg Yolks for Thanksgiving Sides
Kyle Johnson

Amy Thielen’s creamed spinach is an ultra-fine, silky version of this traditional staple, puréed with parsley leaves for a vivid green and vermouth for a pop of acidity. For the brightest color, cool the spinach mixture down fully before puréeing, then reheat. Get the recipe >

Roasted Beets with Orange and Crème Fraîche

Roasted Beets with Orange and Crème Fraîche
Photography by Vanessa Rees

A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful Thanksgiving side dish. We like to use a combination of red and golden beets for presentation. Get the recipe >