The turkey gets the photo, but the sides get the compliments. Every year it's the same story: the dishes people go back for seconds (and thirds) of are the mashed potatoes, the stuffing, the casserole with the crispy top. This is the complete Tivano side-dish playbook — 12 tested, full recipes with real quantities and step-by-step methods, planned so they don't all need the oven at the same moment. Make four of them and your table is set; make all twelve and you'll be asked to host again next year.
A quick game plan before you start: the gravy, cranberry sauce and rolls' dough can be made a day ahead. The mashed potatoes, creamed corn and glazed carrots hold beautifully on the stove. Save the oven for the stuffing, the casseroles and the cornbread, and stagger them while the turkey rests.
1. Garlic Butter Mashed Potatoes
Prep: 15 minutes · Cook: 25 minutes · Serves: 8
Ingredients
- 1.4 kg (3 lb) Yukon Gold potatoes, peeled and cut into chunks
- 6 garlic cloves, peeled and smashed
- 120 g (½ cup) unsalted butter
- 180 ml (¾ cup) warm whole milk, plus more as needed
- 80 g (⅓ cup) sour cream
- 1½ tsp fine sea salt, plus more for the water
- ½ tsp black pepper
- 2 tbsp chopped chives, to serve
Method
1. Put the potatoes and garlic in a large pot, cover with cold salted water and bring to a boil. Simmer 15–18 minutes until a knife slides in with no resistance.
2. Drain well and return to the hot pot for 1 minute, shaking gently, to steam off excess water — this is the secret to fluffy, not gluey, mash.
3. Mash with the warm milk and butter until smooth. Fold in the sour cream, salt and pepper.
4. Taste, adjust the salt, and add a splash more warm milk if you want them looser. Spoon into a warm bowl, swirl the top, add a knob of butter and scatter with chives.
2. Classic Sausage & Herb Stuffing
Prep: 20 minutes · Cook: 45 minutes · Serves: 10
Ingredients
- 450 g (1 lb) crusty bread, cut in 2 cm cubes (about 10 cups), left out overnight or dried in a low oven
- 450 g (1 lb) pork sausage, casings removed
- 115 g (½ cup) unsalted butter
- 1 large onion, finely diced
- 3 celery stalks, finely diced
- 3 garlic cloves, minced
- 2 tbsp fresh sage, finely chopped (or 2 tsp dried)
- 1 tbsp fresh thyme leaves, 2 tsp fresh rosemary, chopped
- 500 ml (2 cups) chicken or turkey stock, warmed
- 2 eggs, beaten
- 1 tsp salt, ½ tsp black pepper
Method
1. Heat the oven to 190°C / 375°F. Butter a 23×33 cm (9×13 in) baking dish.
2. Brown the sausage in a large pan over medium-high heat, breaking it up, 6–8 minutes. Transfer to a bowl, keeping the fat in the pan.
3. Melt the butter in the same pan. Cook the onion and celery with a pinch of salt for 7–8 minutes until soft. Add the garlic and herbs for 1 minute.
4. In a big bowl, combine the bread, sausage and vegetables. Whisk the eggs into the warm stock, pour over and toss until the bread is evenly moist but not soupy. Season with the salt and pepper.
5. Pack into the dish, cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes more until deeply golden and crisp on top. Rest 10 minutes before serving.
3. Green Bean Casserole with Crispy Onions
Prep: 15 minutes · Cook: 35 minutes · Serves: 8
Ingredients
- 700 g (1½ lb) green beans, trimmed and halved
- 55 g (¼ cup) butter
- 250 g (9 oz) mushrooms, sliced
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 360 ml (1½ cups) chicken stock
- 240 ml (1 cup) whole milk
- 1 tsp soy sauce, ½ tsp salt, ½ tsp black pepper
- 100 g (about 2 cups) crispy fried onions, store-bought or homemade
Method
1. Heat the oven to 190°C / 375°F. Blanch the beans in salted boiling water for 4 minutes; drain and rinse under cold water.
2. Melt the butter in a large oven-safe pan. Cook the mushrooms over medium-high heat until golden, 5–6 minutes. Add the garlic for 30 seconds.
3. Sprinkle over the flour and stir for 1 minute. Slowly whisk in the stock, then the milk. Simmer 3–4 minutes until the sauce coats the back of a spoon. Stir in the soy sauce, salt and pepper.
4. Fold in the beans and half the crispy onions. Smooth the top, scatter the rest of the onions over.
5. Bake 15–18 minutes until bubbling at the edges. Rest 5 minutes — the sauce thickens as it sits.
4. Honey-Glazed Roasted Carrots
Prep: 10 minutes · Cook: 30 minutes · Serves: 6
Ingredients
- 900 g (2 lb) carrots, peeled and cut on the diagonal into 5 cm pieces
- 2 tbsp olive oil
- 3 tbsp honey
- 30 g (2 tbsp) butter, melted
- 2 garlic cloves, grated
- ¾ tsp salt, ¼ tsp black pepper
- 1 tsp fresh thyme leaves, plus more to serve
Method
1. Heat the oven to 220°C / 425°F. Line a large tray with parchment.
2. Whisk the oil, honey, melted butter, garlic, salt and pepper. Toss the carrots through the glaze until glossy.
3. Spread in a single layer — crowded carrots steam instead of caramelizing, so use two trays if needed.
4. Roast 25–30 minutes, turning once, until tender with caramelized edges. Scatter with extra thyme and serve warm.
5. Sweet Potato Casserole with Pecan Streusel
Prep: 20 minutes · Cook: 40 minutes · Serves: 10
Ingredients
- 1.4 kg (3 lb) sweet potatoes, peeled and cubed
- 80 g (⅓ cup) butter, melted
- 100 g (½ cup) brown sugar
- 120 ml (½ cup) milk
- 2 eggs, 1 tsp vanilla extract, 1 tsp cinnamon, ½ tsp salt
- Streusel: 100 g (½ cup) brown sugar, 40 g (⅓ cup) flour, 60 g (¼ cup) cold butter cubed, 120 g (1 cup) chopped pecans
Method
1. Boil the sweet potatoes in salted water until very tender, 15–18 minutes. Drain and mash until smooth.
2. Stir in the melted butter, brown sugar, milk, eggs, vanilla, cinnamon and salt. Spread into a buttered 23×33 cm (9×13 in) dish.
3. Heat the oven to 175°C / 350°F. Rub the streusel ingredients (except pecans) together with your fingers until crumbly, then stir in the pecans.
4. Scatter the streusel over the sweet potatoes. Bake 30–35 minutes until the top is crisp and golden and the center is set. Rest 10 minutes before serving.
6. Baked Creamy Mac and Cheese
Prep: 15 minutes · Cook: 35 minutes · Serves: 10
Ingredients
- 450 g (1 lb) elbow macaroni
- 70 g (5 tbsp) butter
- 45 g (⅓ cup) all-purpose flour
- 720 ml (3 cups) whole milk, warmed
- 240 ml (1 cup) double cream (heavy cream)
- 1 tsp mustard powder, ½ tsp smoked paprika, 1 tsp salt, ½ tsp black pepper
- 340 g (3 cups) sharp cheddar, grated
- 115 g (1 cup) Gruyère or Monterey Jack, grated
- 50 g (½ cup) breadcrumbs mixed with 1 tbsp melted butter, for the top
Method
1. Cook the pasta in salted water 1 minute shy of the package time; drain.
2. In a large pot, melt the butter, whisk in the flour and cook 1 minute. Gradually whisk in the warm milk and cream; simmer 3–4 minutes until slightly thickened.
3. Off the heat, stir in the mustard, paprika, salt and pepper, then the cheeses a handful at a time until melted and glossy.
4. Fold in the pasta and tip into a buttered baking dish. Heat the oven to 190°C / 375°F.
5. Scatter the buttered breadcrumbs over the top. Bake 20–25 minutes until bubbling and golden. Rest 10 minutes — it sets into perfect scoops.
7. Cranberry Sauce with Orange & Cinnamon
Prep: 5 minutes · Cook: 12 minutes · Serves: 8 (makes about 2 cups)
Ingredients
- 340 g (12 oz) fresh or frozen cranberries
- 200 g (1 cup) granulated sugar
- 120 ml (½ cup) fresh orange juice
- Finely grated zest of 1 orange
- 1 cinnamon stick
- Pinch of salt
Method
1. Put everything in a medium saucepan and bring to a simmer over medium heat.
2. Cook 10–12 minutes, stirring now and then, until most berries have popped and the sauce looks glossy.
3. Take off the heat and remove the cinnamon stick. It will look loose — it sets as it cools.
4. Cool to room temperature, then chill. Make it up to 5 days ahead; the flavor gets better.
8. Roasted Brussels Sprouts with Bacon & Balsamic
Prep: 10 minutes · Cook: 25 minutes · Serves: 6
Ingredients
- 700 g (1½ lb) Brussels sprouts, trimmed and halved
- 4 slices bacon, cut into 1 cm pieces
- 2 tbsp olive oil
- ¾ tsp salt, ½ tsp black pepper
- 1 tbsp balsamic glaze (or 2 tsp balsamic vinegar + 1 tsp honey)
Method
1. Heat the oven to 220°C / 425°F. Scatter the bacon on a large rimmed tray.
2. Toss the sprouts with the oil, salt and pepper, then spread them cut-side down over the bacon.
3. Roast 22–25 minutes, without stirring, until the cut sides are deeply caramelized and the bacon is crisp.
4. Drizzle with the balsamic glaze, toss once and serve immediately.
9. Skillet Cornbread with Brown Butter
Prep: 10 minutes · Cook: 22 minutes · Serves: 8
Ingredients
- 170 g (¾ cup) butter
- 160 g (1¼ cups) fine cornmeal
- 130 g (1 cup) all-purpose flour
- 65 g (⅓ cup) granulated sugar
- 1 tbsp baking powder, 1 tsp salt
- 2 eggs
- 240 ml (1 cup) buttermilk
Method
1. Heat the oven to 200°C / 400°F. Melt the butter in a 25 cm (10 in) cast-iron skillet until it foams and turns golden-brown and nutty. Pour into a bowl, leaving a coating in the skillet; put the skillet in the oven to heat.
2. Whisk the cornmeal, flour, sugar, baking powder and salt. In another bowl, whisk the eggs and buttermilk, then whisk in the warm brown butter.
3. Stir wet into dry just until combined — a few lumps are fine.
4. Scrape the batter into the hot skillet (it should sizzle). Bake 20–22 minutes until golden and a skewer comes out clean. Cool 10 minutes, slice in wedges.
10. Creamed Corn with Cream Cheese
Prep: 5 minutes · Cook: 15 minutes · Serves: 8
Ingredients
- 900 g (2 lb) frozen corn kernels (or kernels from 8 fresh ears)
- 240 ml (1 cup) double cream (heavy cream)
- 115 g (4 oz) cream cheese, cubed
- 30 g (2 tbsp) butter
- 1 tbsp sugar, ¾ tsp salt, ¼ tsp black pepper
- Pinch of nutmeg (optional)
Method
1. Put the corn, cream, butter, sugar, salt and pepper in a large pan. Simmer gently over medium heat for 8 minutes.
2. Blend roughly one cup of the mixture until smooth and stir it back in — this thickens the sauce while keeping plenty of whole kernels.
3. Add the cream cheese and stir 2–3 minutes until melted and glossy. Taste, adjust the salt, and serve warm with an extra grind of pepper.
11. Make-Ahead Turkey Gravy
Prep: 10 minutes · Cook: 15 minutes · Serves: 10 (makes about 3 cups)
Ingredients
- 60 g (¼ cup) butter (or turkey drippings)
- 40 g (⅓ cup) all-purpose flour
- 720 ml (3 cups) good turkey or chicken stock, warmed
- 1 tsp soy sauce (for depth, nobody will guess)
- ½ tsp salt, or to taste, ½ tsp black pepper
- Pan juices from the roasted turkey, skimmed, as available
Method
1. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, until golden and smelling nutty, 2–3 minutes.
2. Pour in the warm stock a little at a time, whisking hard to keep it smooth. Simmer 4–5 minutes until it coats the back of a spoon.
3. Stir in the soy sauce, salt and pepper. On the day, whisk in the hot skimmed pan juices and simmer 1 minute more.
4. Make-ahead: chill up to 3 days. Reheat gently, whisking, with a splash of stock if it has thickened too much. Gravy should pour like single cream.
12. Fluffy Buttermilk Dinner Rolls
Prep: 25 minutes + 1½ hours rising · Bake: 18 minutes · Serves: 12 rolls
Ingredients
- 360 ml (1½ cups) warm buttermilk (about 40°C / 105°F)
- 2¼ tsp instant yeast (1 sachet)
- 50 g (¼ cup) granulated sugar
- 520 g (4 cups) strong white bread flour, plus more for dusting
- 1½ tsp fine salt
- 1 egg
- 70 g (5 tbsp) soft butter, plus melted butter for brushing
Method
1. Whisk the warm buttermilk, yeast and a pinch of the sugar; rest 5 minutes until foamy. Mix in the flour, remaining sugar, salt and egg, then knead 8–10 minutes, working in the soft butter a little at a time, until smooth and elastic.
2. Cover and rise in a warm place until doubled, about 1 hour.
3. Divide into 12 balls and place snugly in a buttered 23×33 cm (9×13 in) pan. Cover and rise again 30 minutes until pillowy. Meanwhile heat the oven to 190°C / 375°F.
4. Bake 16–18 minutes until deeply golden. Brush generously with melted butter and serve warm. Make-ahead: shape the rolls the night before, chill in the pan, and let them stand 45 minutes at room temperature before baking.
The Bottom Line
Twelve sides, zero boring ones. If you cook nothing else from this list, make the sausage stuffing, the garlic mashed potatoes and that cranberry sauce — the trio that turns a roast turkey into a Thanksgiving table. And remember the real secret of the day: most of these improve when they're made calmly, one at a time, instead of all in the last frantic hour.
Which side is never missing from your Thanksgiving table? Tell us in the comments — and save this post for your holiday planning.
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