Food News | 5 Tasty Side Dishes to Bring to Thanksgiving Dinner

Whether you’re hosting Thanksgiving dinner or just in charge of bringing the pumpkin pie, this holiday is best spent inside the kitchen. Below, we have compiled five easy recipes for side dishes designed to perfectly accompany the turkey, and ones that are both traditional and unique! For more fun recipes, be sure to check out Country Living’s ultimate list. And, wherever you feast this Thanksgiving, we wish you a happy holiday spent with friends, family and food!

1. Fresh Herb Spoon Rolls

Prep and Cook Time: 40 minutes
Serving Size: 8

Image Courtesy Country Living

Ingredients:
1/2 cup unsalted butter, melted, plus more for muffin pans
1 1/4-oz package active dry yeast
1 tbsp sugar
2 cups warm water (100 to 110 degrees Fahrenheit)
4 cups self-rising flour, spooned and leveled
2/3 cup chopped tender herbs (such as parsley, basil, dill and chives)
1 large egg, lightly beaten
1/4 tsp Kosher salt

Directions:
Preheat oven to 400 degrees Fahrenheit.
Butter two 12-cup standard muffin pans
Combine yeast, sugar and water.
Let stand until foamy, 4 to 6 minutes (if mixture does not foam, discard and start again).
Stir in flour, herbs, egg, salt and butter.
Transfer batter to muffin pans.
Bake until golden, 20 to 24 minutes.

2. Roasted Brussels Sprouts

Prep and Cook Time: 40 minutes
Servings: 10 to 12

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Ingredients:
2 lbs Brussels sprouts, trimmed and halved
2 tbsps olive oil
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper

Directions:
Preheat oven to 375 degrees Fahrenheit.
Toss together Brussels sprouts, oil and vinegar on a large rimmed baking sheet.
Season with salt and pepper.
Roast, stirring once in the last five minutes, until tender and lightly browned, fifteen to twenty minutes.

3. Squash Casserole

Prep and Cook Time: 1 hour, 20 minutes
Serving Size: 10 to 12

Image Courtesy Country Living

Ingredients:
6 tbsps unsalted butter, divided plus more for a pan
10 medium yellow squash, sliced
1 yellow onion, chopped
1 garlic clove, chopped
1 can (10 1/2-ounce) cream of mushroom soup
1/2 cup whole milk
8 ounces Cheddar cheese, grated (about 2 cups)
1 large eat, beaten
2 cups crumbled butter crackers (approximately 40)
Kosher salt
Freshly ground pepper

Directions:
Preheat oven to 350 degrees Fahrenheit.
Butter a 9×13-inch baking dish.
Melt 4 tablespoons butter in a large pot over medium heat.
Add squash, onion and garlic. Season with salt and pepper.
Cook, stirring occasionally, until just tender, 12 to 15 minutes.
Drain and roughly chop mixture; reserve.
Add soup and milk to pot and cook until warm, 1 to 2 minutes.
Whisk in cheese, 1/2 cup at a time, until melted.
Stir in egg and reserved squash mixture.
Transfer mixture to prepared baking dish.
Melt remaining 2 tablespoons butter.
Add crackers and toss to coat. Sprinkle over casserole.
Bake until golden and bubbly, 35 to 40 minutes. Serve warm.

4. Spiced Cranberry Sauce with Orange and Star Anise

Prep and Cook Time: 30 minutes
Serving Size: 8

Image Courtesy Country Living

Ingredients:
4 whole allspice berries
2 whole star anise
3/4 cups sugar
1/4 cup sugar
12 oz. fresh cranberries
Zest strips from 1/2 orange

Directions:
Gather allspice and star anise in a 4-inch square of cheesecloth and tie into a sachet.
In a medium pot over medium heat, combine sugar, orange juice, and 1/4 cup water.
Add sachet and cook, stirring occasionally, until sugar melts and liquid begins to bubble, for about 5 minutes.
Remove from heat and let steep for 10 minutes.
Return pot to stove over medium-high heat and add cranberries and zest.
Cook until cranberries just begin to pop, for about 7 minutes.
Discard sachet.
Transfer sauce to a medium serving container and refrigerate until chilled, for 1 hour or up to 3 days.

5. Apple Walnut Stuffing

Prep and Cook Time: 1 hour, 15 minutes
Serving Size: 8 to 10

Image Courtesy Country Living

Ingredients:
3/4 lb. mild ground pork sausage
1 medium sweet onion
2 medium Granny Smith apples
1 cup celery
2 large garlic cloves
1 cup toasted walnut
1/4 cup fresh parsley
2 tbsps fresh sage
1 tbsp fresh thyme leaves
1 tsp Kosher salt
1/2 tsp freshly grounded pepper
12 cups assorted bread cubes
2 1/2 cups low sodium turkey or chicken broth
1/4 cups melted butter

Directions:
Heat oven to 250 degrees Fahrenheit.
Sauté sausage and onion in a large skillet over medium heat for six minutes, or until sausage is no longer pink.
Add apples, celery and garlic cloves, sautéfor five minutes or until the apples are tender.
Stir in walnuts, parsley, sage, thyme leaves, salt and pepper.
Transfer into a large bowl. Let cool for ten minutes.
Fold in bread and broth until well blended.
Spoon into a well-greased 3-quart or 13×9-inch baking pan.
Brush top generously with butter.
Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until top is crusty and brown.
Garnish, if desired!