10 Unique Side Dishes That Will Make You Forget About Turkey

Most people focus on making a fabulous turkey for Thanksgiving dinner. The side dishes may be tasty but they’re far from the focus. Wouldn’t it be nice to make side dishes that people will enjoy and talk about even more than the turkey? These recipes can help you do that!

1. Cider Soup

Ingredients

½ large white or yellow onion, minced

1 clove garlic, peeled and minced

8 cups peeled, seeded and cubed butternut squash

1 cup chicken stock (or water), plus more for thinning out as needed

1 ½ cups apple cider

½ cup to 2/3 cup sour cream

1 teaspoon salt, plus more to taste

Cracked black pepper

Bread for serving

Method:

Heat a medium-size saucepan over low heat. Add the onion, garlic, and ½ cup water. Cook until the shallot and garlic are softened, being careful not to let them burn.
Add the squash and the chicken stock and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.
Using an immersion blender, purée until roughly smooth. (Alternatively, carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth.) Add the cider, ½ cup of the sour cream, and salt. Continue blending until well combined. Taste, add more salt if necessary. Add more sour cream if desired. Thin out with more stock — you may need as much as another cup of stock. Taste, adjust seasoning again as necessary. Serve immediately with bread.

2. Bourbon Sweet Potato Casserole

Ingredients

4 medium sweet potatoes

¾ cup brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

¼ cup whole milk

4 tablespoons salted butter, melted

2 large eggs, beaten

2 tablespoons bourbon

kosher salt

Sweet and Savory Bacon Pecans

4 slices thick-cut bacon, chopped

¾ cup brown sugar

⅓ cup all-purpose flour

1 ½ cups raw pecans roughly chopped

6 tablespoons salted butter melted

½ -1 teaspoon cayenne pepper using more or less to taste

2 tablespoons fresh chopped sage

1-2 teaspoons fresh chopped rosemary (optional)

Method:

Preheat your oven to 400 degrees F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
Meanwhile, make the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary (if using). Stir in the bacon.
Reduce the oven temperature to 350 degrees F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt.
Spoon the sweet potato mixture into a 9×13-inch baking dish. Sprinkle the pecans evenly over top.
Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt.

3. Goat Cheese Mashed Potatoes

Ingredients

3 pounds large Yukon gold potatoes, peeled and cut into 3/4-inch chunks

5 large garlic cloves, peeled

Kosher salt and freshly ground black pepper

7 to 8 ounces of garlic-and-herb goat cheese, at room temperature

4 tablespoons (½ stick) unsalted butter, at room temperature

1 ½ cups sour cream

½ cup half-and-half or milk

½ cup freshly grated parmesan cheese

Method:

Preheat the oven to 375°F.
Place the potatoes, garlic, and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.
Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl.
While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper until smooth.
Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

4. Cranberry Salad

Ingredients

For the dressing:

2 tablespoons Dijon mustard

2 tablespoons honey

6 tablespoons extra-virgin olive oil

Juice of 2 lemons

A generous pinch of kosher salt

For the salad:

1 cup (7 ounces) beluga lentils

Kosher salt

9 ounces kale (about 1 large bunch), center ribs removed and thinly sliced

1 pound 2 ounces Brussels sprouts, finely shredded

½ cup (2 ½ ounces) dried cranberries

1 cup (3 ½ ounces) toasted pecans, coarsely chopped

4 clementines, peeled and cut into small wedges

Method:

Whisk together the mustard, honey, olive oil, lemon juice, and salt until emulsified. Adjust to taste.
Rinse and drain the lentils. Add to a saucepan with 2 ½ cups water and bring to a boil. Reduce heat to maintain a simmer and cook for 15-20 minutes or until just tender. Keep an eye on them for the last few minutes to ensure they don’t overcook and lose their shape. Drain the water off, transfer to a medium mixing bowl, and fold in about ⅓ of the dressing. Season to taste with salt. Allow to cool before adding to the salad.
Add the kale to a large mixing bowl with a few pinches of salt and massage with your fingers until darkened in color and slightly softened. Add the Brussels sprouts, cranberries, pecans, and most of the remaining dressing, and toss to coat. Season to taste with salt. Add the clementine wedges and lentils, and gently toss. Add more dressing if necessary and serve.

5. Acorn Squash

Ingredients

3 acorn squash, halved

1 large russet potato, 1 pound, peeled and diced

¼ cup creme fraiche

4 tablespoons unsalted butter, divided

Salt

Pepper

2 tablespoons maple syrup

Handful of pecans, roughly chopped

Method:

Preheat the oven to 400 degrees F and line a baking sheet with parchment. Place the halved acorn squash side by side, flesh side down, on the baking sheet and roast for 30 minutes, until squash is tender. When the squash is cooked, use a fork to carefully flip over the squash halves so they can cool slightly.
Meanwhile, bring a medium saucepan filled with water to a boil. Add the diced potato and cook until tender, about 10 minutes. Drain in a colander and set aside to cool slightly. Run the diced potato through a potato ricer and into the empty medium saucepan. Add the creme fraiche, 1 tablespoon butter and a few pinches of salt and pepper. Set aside.
Discard the seeds from the acorn squash. Scoop out the flesh, being sure to leave enough squash so the shells still have structure, and add it to the potato mixture. Place the saucepan over medium heat and mix until combined. Adjust the salt and pepper to your liking.
Refill the acorn squash shells with the potato/acorn squash mixture. Note: you’ll have enough for 5 shells; discard the 6th shell. Make nice swoops using the back of a spoon. Turn on your broiler and place the acorn squash shells underneath until the tops are a bit toasty – be sure to keep an eye on it, for about 3 minutes. Meanwhile, add the remaining butter (3 tablespoons) to a small saucepan, along with the maple syrup and a few pinches of salt.
When the squash exits the broiler, spoon the maple butter over them and top with the chopped pecans.

6. Corn Pudding

Ingredients

1 (15 oz) can cream style corn

2 (15 oz) cans of sweet corn drained

½ cup unsalted butter cubed

1 (8 oz) container sour cream *halve for a less rich dish

1 (8 oz) package of cream cheese cubed *halve for a less rich dish

1 (8 oz) block sharp cheddar cheese shredded *halve for a less rich dish

½ cup buttermilk

2 large eggs slightly beaten

1 (8.5 oz) box cornbread mix

¼ cup granulated sugar

1 ½ teaspoons salt more or less to taste

½ teaspoon pepper

Sour cream and chives are optional for serving

Method:

Spray the crockpot with cooking spray.
Place all ingredients (corn – pepper) into crockpot.
Stir to combine.
Cover and cook on HIGH for 5 hours or until mixture is set.
Serve with optional extra sour cream and chives!

7. White Cheddar Cauliflower Gratin

Ingredients

1 (3 lb) cauliflower, cut into large florets

Salt and freshly ground black pepper

¼ cup unsalted butter, diced into 1 tablespoon pieces

½ cup finely chopped yellow onion

1 tsp minced garlic

¼ cup all-purpose flour

2 cups milk

1 pinch ground nutmeg

1 ½ cups shredded sharp white cheddar cheese, divided

½ cup finely shredded parmesan cheese

⅔ cup Panko bread crumbs

Olive oil cooking spray

3 slices bacon, chopped and cooked

1 tablespoon chopped fresh parsley

Method:

Preheat oven to 375 degrees.
Bring a pot of salted water to a boil. Cook florets until tender but still firm, about 5 – 6 minutes. Drain well.
Meanwhile, in a medium saucepan melt butter over medium heat. Add in onions and saute until softened, about 4 – 5 minutes. Add in garlic and saute 20 seconds longer. Add in flour and cook whisking constantly, 1 ½ minutes.
While whisking slowly pour in milk and add nutmeg. Whisk constantly until mixture reaches a boil, then remove from heat and stir in 1 ¼ cups cheddar cheese and the parmesan. Season with salt and pepper to taste.
Pour and spread ⅓ of the cheese sauce into a 9 by 9-inch baking dish. Top with drained cauliflower then slowly and evenly pour the remaining ⅔ of the cheese sauce over the cauliflower.
Sprinkle over remaining ¼ cup white cheddar then sprinkle evenly with Panko. Spray Panko with olive oil cooking spray to lightly coat.
Bake in preheated oven for 20 minutes, then broil for 1 – 2 minutes to help brown further as needed. Remove from oven, sprinkle with bacon and parsley, and serve warm.

8. Stuffing Muffins

Ingredients

1 pound crusty white bread, cut into 1/2-inch cubes

8 tablespoons unsalted butter, plus more for muffin tins

2 cups finely chopped leek or yellow onion

1 cup finely chopped celery

½ cup minced parsley

1 tablespoon minced sage

1 tablespoon minced thyme

1 ½ teaspoons kosher salt

½ teaspoon freshly cracked black pepper

¼ teaspoon freshly grated nutmeg

2 large eggs, well beaten

1 to 1 ½ cups chicken or vegetable stock

Method:

Preheat the oven to 400°F. Brush the wells of two muffin tins with melted butter. Spread the bread cubes onto two half-sheet pans in an even layer. Bake for 5 to 10 minutes, stirring once, or until crisp and light golden brown. Reduce the oven’s temperature to 300°F.
Add the butter to a large skillet set over medium-high heat. Once completely melted and the foam subsides, add the leek and celery. Cook, stirring occasionally, until tender, about 5 minutes. Remove the skillet from the heat and stir in the parsley, sage, thyme, salt, pepper, and nutmeg.
Add the leek and celery mixture and the bread cubes to a large bowl; toss until well combined. Add the eggs and the stock; toss until well combined.
Spoon the stuffing into the muffin tins, mounding it at the top. Make sure to pack the stuffing in tight so that the muffins won’t fall apart.
Bake for 25-30 minutes, or until the tops are browned. Allow to cool in the muffin tins for 5 minutes. To remove, run a butter knife around the edge of each muffin, using it to help pop the muffins out of the tin. Serve warm.

9. Cranberry Brie

Ingredients

1 cup homemade cranberry sauce

one 8-ounce wheel brie, cold

¼ cup chopped pecans or walnuts, optional

fresh rosemary sprigs, for garnishing

If using store-bought sauce:

one 14-ounce can whole cranberry sauce

2 tablespoons light brown sugar, packed

1 tablespoon granulated sugar, optional and to taste

1 to 2 teaspoons orange zest

1 teaspoon ground cinnamon

1 teaspoon vanilla extract, may be substituted with orange extract and/or 1 to 2 tablespoons spiced rum

½ teaspoon ground allspice

Method:

Preheat oven to 400F and line a baking sheet or an oven-safe baking dish with a sheet of parchment paper; set aside.
If you are using homemade sauce or leftover cranberry sauce, skip to step 3. If using canned sauce, add it to a medium bowl with the sugars, orange zest, cinnamon, vanilla, and allspice, and stir to combine; set aside. Note – you will not use all of the sauce for this recipe and will have some leftover for another use.
Slice the round of brie horizontally in half to create two equal-sized rounds. Place one of the halves (rind side down) on the parchment paper.
Evenly top with about ½ cup of the cranberry sauce, leaving a 1/2-inch bare margin around the perimeter.
Top with the other brie half (rind side up) to create a ‘sandwich’.
Evenly top with another ½ cup cranberry sauce, leaving a 1/2-inch bare margin around the perimeter. Optionally, if you don’t prefer as much rind on your brie, you can gently remove some or all of the top rind before adding the remaining cranberry mixture but I keep it on.
Optionally, evenly sprinkle with chopped nuts.
Bake for about 7 to 10 minutes, or until fruit is warmed and cheese has softened but hasn’t turned into a gooey mess and collapses. Because all ovens, equipment, ingredients, etc. vary, watch closely and check early because there can be quite a bit of variance in the baking time.
Garnish with rosemary and serve immediately with crackers, bread, crudites, etc.

10. Cornbread Drop Biscuits

Ingredients

1 cup whole-wheat flour

½ cup cornmeal

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon ground cinnamon

⅛ teaspoon cayenne, optional

1 teaspoon salt

6 tablespoons salted butter

½ cup pumpkin puree

¼ cup maple syrup

1 tablespoon whole-fat Greek yogurt

Method:

Preheat oven to 425°F.
Into a 24-cup mini muffin tin or on a rimmed baking sheet (spaced about 1 ½ inches apart), drop heaping tablespoon-size balls of the dough. Bake for 10-12 minutes, or until golden brown on top.
Remove from oven and allow to cool for 5 minutes.