Thanksgiving Recipes- Side dishes for your holiday table (2024)

4.73 from 11 votes

Cranberry Sauce

• 2 cups fresh or frozen cranberries
• 1 cup water
• 1 cup Sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon orange zest

Cole Slaw

• 1 head of cabbage – cored and sliced very thinly
• ½ small carrot grated
• ½ cups mayonnaise
• 2 tablespoons apple cider vinegar
• ¼ cup sugar
• 1 teaspoon sea salt or to taste
• ½ teaspoon black pepper or to taste

Roasted Sweet Potatoes and Apples

• 4 large sweet potatoes – peeled and sliced
• 3 large apples – peeled and sliced
• 1 small onion – large chop
• Sea Salt to taste
• Black Pepper to taste
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• olive oil

Mashed Sweet Potatoes with Apple Butter

• 6 large sweet potatoes
• ½ cup apple butter
• 4 tablespoon butter
• sea salt to taste
• ½ teaspoon cinnamon optional

Apple Beet Compote

• 3 red beets
• 3 golden beets
• 1 fennel bulb
• 2 large apples
• ¼ cup walnuts
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• 3 tablespoon unsalted butter
• sea salt and black pepper to taste

Cranberry Sauce

• place all ingredients in a small saucepan and bring to a boil, allow to continue a slow boil for 5 minutes

• reduce heat and allow to simmer for 15 minutes, the sauce will thicken

• allow to cool for about 20 minutes, then refrigerate overnight.

• Cranberry sauce will become jellied when fully chilled.

Cole Slaw

• Mix mayonnaise, sugar, vinegar, sea salt and black pepper in a small bowl, blend the ingredients completely. Allow to sit for about 5 minutes so sugar fully dissolves, then remix the ingredients

• Mix together cabbage and grated carrot, then add in coleslaw dressing and mix well to make sure the mixture is thoroughly coated.

• Refrigerate until ready to use.

• Coleslaw needs to sit at least 4 hours before eating, and its best to make it the day before.

Roasted Sweet Potatoes and Apples

• Peel and cut sweet potatoes into medium-sized chunks, coat with olive oil and season with salt and pepper add onion chunks and place on a cookie sheet in a 350-degree oven for 15 minutes before adding apples.

  See Also

  Brenda Gantt Cabbage Casserole (Copycat) Best Casserole Recipes

• Peel and cut apples into medium-sized chunks, coat with brown sugar and cinnamon and place on a cookie sheet with sweet potatoes after they have cooked 15 minutes and cook for an additional 15 minutes.

• remove from oven and mix both together, place on a serving platter and sprinkle with chopped parsley.

Mashed Sweet Potatoes with Apple Butter

• Peel and cut sweet potatoes into medium-sized chunks.

• Place sweet potatoes in boiling salted water and cook for 15-20 minutes or until tender

• drain potatoes well and in a mixing bowl add the potatoes and butter and whip until butter is melted.

• Add in apple butter, salt, and cinnamon and whip until fully incorporated

• place in a serving bowl and serve immediately or keep warm in 200-degree oven until ready to serve

Apple Beet Compote

• preheat oven to 375 degrees

• clean and peel beets then cut into small chunks

• mix each color separately with olive oil, sea salt and pepper, and place into roasting pan.

• cut fennel bulb into the same size pieces and coat with olive oil, salt and pepper, then place in roasting pan with beets.

• Place the roasting pan into the preheated oven and bake for 30-40 minutes, or until beets are soft*

• While beets are roasting, peel and cut the apples into bite-size pieces and place them in a saute pan with 2 tablespoon of butter and 2 tablespoon of brown sugar, and cinnamon.

• Saute apples for 5 minutes just to soften them up some, set aside.

• In another saute pan add one tablespoon of butter and 2 tablespoon of brown sugar and mix well.

• Add the walnuts and over medium heat. coat the walnuts with the brown sugar mixture* tossing to get them completely coated.

• remove the walnuts from the pan and place them on parchment or a plate to allow the sugar to set.

• When the beets are done, gently mix your compote together and serve warm.