19 Portable Thanksgiving Side Dishes
Green Beans with Cremini Mushroom Sauce
Thanksgiving Make-Ahead Tip: This classic Thanksgiving casserole can be refrigerated overnight. Let return to room temperature before baking.
Turnip Casserole with Porcini Crumb Topping
We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin.
Caraway Parker House Rolls
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
This luscious squash-studded bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into large squares and serve as a main course with a green salad on the side.
Kimchi-Creamed Collard Greens
In this updated version of creamed spinach, the classic Southern side, chef Hugh Acheson substitutes firm collard greens for the spinach and adds chopped kimchi to the cream sauce for a racy kick.
Creamy Baked Orzo with Goat Cheese
Creamed Cipollini Onions and Mushrooms
Roasted Squash with Maple Syrup and Sage Cream
The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. Then drizzle the sage cream over the roasted squash, garnish with the baby watercress and pecorino and serve.
Broccoli Salad with Ginger-Miso Vinaigrette
Cranberry, Ginger and Orange Chutney
This chunky cranberry chutney is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking.
Broccoli and Cheddar Casserole with Leeks
This classic is updated with deep-flavored cheddar and a crunchy topping of crumbled crackers and toasted almonds.
Haricots Verts and Chestnuts with Date Vinaigrette
Barbara Lynch adds fresh chestnuts to give the dish a meaty fall flavor. Finely chopped dates in the cider vinegar dressing lend a lovely, subtle sweetness.
Carrots with Tahini Dressing
“I like the clean flavors in this dish,” says Sam Mogannam of this incredibly simple side, which is as good with turkey as it is with steamed fish, roast chicken or pork.
Broccoli, Shiitake and Red Onion Roast
Shredded Parmesan Brussels Sprouts
Why are these ridiculously easy brussels sprouts so good? First they're coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances their nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves.