Southern Thanksgiving Side Dishes
Sautéed Collards and Cabbage with Gremolata
These crunchy sautéed greens from TV chef Carla Hall get big flavor from garlic, lemon and crushed red pepper.
Pimento Cheese with Salt-and-Pepper Butter Crackers
TV chef Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.
Peppered Corn Bread
Southern Baked Chicken Casserole
Fall Corn Pudding with White Cheddar and Thyme
Frozen corn and coarsely ground cornmeal to boost the flavor of this delicious and fluffy pudding.
Southern Cobb Salad with Roasted Sweet Onion Dressing
This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.
Maple-Baked Sweet Potatoes
Parboiling the sweet potatoes shortens the cooking time and keeps them moist.
Creamed Collard Greens
Collards add a pleasant bitterness to this lush Southern interpretation of creamed spinach.
Grits with Wild Mushrooms and Sherry Broth
The brilliant sherry broth in this earthy recipe adds a sophisticated twist to a Southern favorite, creamy grits.
Oyster Dressing "Grand-Mère"
Chef John Besh says, “This is the only dish worthy of both Thanksgiving and Christmas dinner at our house.” Why? Because it’s unbelievably delicious—a bready dressing that’s spicy, crispy and nicely briny.
Bacon Biscuits with Roasted Apple Butter
What's the only thing that could improve fantastic, crumbly biscuits? Bacon.
Macaroni and Cheese
This slightly updated version of an old favorite is irresistible. And it’s incredibly fast and easy because you don’t have to make a sauce or even bake the macaroni.
Roasted Sweet Potato and Okra Salad
Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.
Corn Bread Dressing with Brussels Sprouts
This corn bread dressing includes plenty of brussels sprouts, so it’s like two classic Thanksgiving side dishes in one.
Sweet Potato Casserole
Silky pureed sweet potatoes contrast wonderfully with a sweet and crunchy pecan-cornflake topping. If you don’t have pecans or cornflakes on hand, the topping can be made with whatever nut or cereal is in the cupboard.
Oysters are a prominent part of many Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh’s dinner. As a child, he loved when family friend Mrs. Slaughter made little puff pastry cups and filled them with oysters in cream sauce. In this version, he places the oysters in mini tartlet shells, then tops them with a creamy horseradish sauce and crispy bread crumbs.
Pimento Cheese Muffins
Chef Lincoln Carson likes to bake a nugget of pimento cheese. The version here mixes the pimento cheese into the batter, so you get cheesy, peppery flavors in every bite.
Smoky Collard Greens
These greens get a double dose of smokiness with bacon and paprika and a good kick of heat from a jalapeno.
Hush Puppies with Remoulade
F&W’s Emily Kaiser Thelin created these crispy hush puppies—cornmeal dumplings—by adapting a recipe from chef Susan McCreight Lindeborg. Emily serves them with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup.
Sweet Potato Spoon Bread
Spoon bread, a cross between corn bread and souffle, is a Southern classic. Robert Stehling likes to add cooked spinach or fresh corn and chopped and sauteed bacon or ham to his plain sweet potato version.