15 Turkey Side Dishes for Your Holiday Table

Maybe you’re already dreaming of that golden turkey, but let’s be real—the sides steal the show. From creamy mash to tangy cranberries, these 15 holiday side dishes will make your table unforgettable. Let’s get cooking!

Classic Creamy Mashed Potatoes

Start with Russet potatoes—they mash up fluffy and light. Two pounds will serve a crowd of six. Grab a stick of butter and some cream for richness.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 pounds russet potatoes (about 4 medium)
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup heavy cream
• 4 garlic cloves, minced
• 1 teaspoon salt (plus more for boiling water)
• 1/4 teaspoon black pepper

Instructions

1. Peel the potatoes and cut them into 1-inch chunks.
2. Place the chunks in a large pot and cover with cold water by 1 inch.
3. Add a generous pinch of salt to the water.
4. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 15 minutes.
5. Drain the potatoes well in a colander and return them to the hot pot.
6. In a small saucepan, melt the butter over medium heat.
7. Add the minced garlic and cook until fragrant, about 1 minute—don't let it brown.
8. Pour the garlic butter over the potatoes and add the heavy cream.
9. Mash with a potato masher until smooth, or use a hand mixer on low for extra creaminess.
10. Season with the salt and pepper, then stir to combine.
11. Taste and adjust seasoning if needed. Serve immediately.

Buttery and silky, these mashed potatoes are the ultimate comfort side. Serve them alongside a roast turkey or as a base for gravy. The garlic adds a subtle kick without overpowering.

Herbed Sausage and Bread Stuffing

Make the ultimate holiday side dish with this herbed sausage and bread stuffing. It's packed with savory sausage, fresh herbs, and soft brioche cubes that soak up all the flavor. Perfect for Thanksgiving or any festive dinner.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Stuffing

• a loaf of brioche bread (about 1 lb), cut into 1-inch cubes
• 1 lb sweet Italian sausage, casings removed
• 4 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• a generous 1/4 cup fresh parsley, chopped
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth
• 2 large eggs

Instructions

1. Preheat your oven to 350°F. Spread the brioche cubes on a baking sheet and toast for 10 minutes, until lightly golden. Tip: Drying the bread prevents a soggy stuffing.
2. While the bread toasts, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces, until browned (about 5–7 minutes). Transfer the cooked sausage to a large mixing bowl.
3. In the same skillet, melt the butter over medium heat. Add the diced onion and celery; cook until softened (about 5 minutes). Stir in the garlic, parsley, sage, thyme, salt, and pepper; cook for 1 minute more.
4. Pour the vegetable mixture over the sausage in the bowl. Add the toasted bread cubes and toss everything together until evenly distributed.
5. In a small bowl, whisk together the chicken broth and eggs. Pour this liquid over the bread mixture and stir gently until every cube is moistened. Let it sit for 5 minutes so the bread absorbs the liquid.
6. Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake an additional 15 minutes, until the top is golden and crispy.

The texture here is spot-on: a crispy, browned crust with a tender, herb-infused interior. The sausage adds savory depth, while the fresh herbs keep it bright. Serve it alongside roast turkey or even roasted chicken for a winning pairing.

Green Bean Casserole with Crispy Onions

Just when you thought green bean casserole couldn't get any better, this version swaps canned soup for a from-scratch mushroom sauce. Fresh beans stay crisp-tender, and the crispy onions add that irresistible crunch.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Casserole

• 1 pound fresh green beans, trimmed
• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup chicken or vegetable broth
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• a pinch of nutmeg (optional)

For the Topping

• a couple of large onions
• a cup of buttermilk
• a cup of all-purpose flour
• a pinch each of salt and pepper
• vegetable oil for frying

Instructions

1. Preheat oven to 350°F and bring a large pot of salted water to a boil.
2. Blanch green beans in boiling water for 3 minutes, then transfer to an ice bath to stop cooking. Drain and set aside. (Tip: Blanching in salted water helps keep the beans' vibrant green color.)
3. In a large skillet, melt butter over medium heat. Add mushrooms and garlic; cook until mushrooms are browned and liquid has evaporated, about 5 minutes.
4. Sprinkle flour over mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
5. Gradually whisk in milk and broth, stirring until smooth. Bring to a simmer and cook until thickened, about 3 minutes.
6. Remove from heat, stir in sour cream, salt, pepper, and nutmeg until well combined.
7. Fold the blanched green beans into the sauce, then transfer to a 9×13-inch baking dish.
8. For the crispy onions: slice onions into 1/4-inch rings and separate. Soak in buttermilk for 10 minutes.
9. In a shallow bowl, mix flour, salt, and pepper. Dredge each onion ring in flour, shaking off excess.
10. Heat 1 inch of vegetable oil in a heavy pot to 350°F. Fry onion rings in batches without overcrowding, about 2-3 minutes per batch, until golden brown. Drain on paper towels. (Tip: Don't overcrowd the pot to ensure onions get crispy, not soggy.)
11. Spread the crispy onions evenly over the casserole. (Tip: You can assemble the casserole a day ahead without the onions and refrigerate; add onions just before baking.)
12. Bake for 20-25 minutes until bubbly and heated through. Let rest 5 minutes before serving.

A perfect balance of creamy and crunchy, this casserole is a holiday hit. Serve it alongside roasted turkey or as a vegetarian main with crusty bread. The crispy onions stay crunchy even the next day—if there are leftovers.

Maple Roasted Carrots with Thyme

Here's a simple way to make sweet, tender carrots that steal the show on any holiday table.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Carrots

• 1 pound carrots, peeled and cut into 3-inch sticks
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons maple syrup
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
2. In a large bowl, toss the carrot sticks with olive oil, salt, and pepper until evenly coated.
3. Spread the carrots in a single layer on the baking sheet. Don't overcrowd—use two pans if needed for better caramelization.
4. Roast for 15 minutes, then remove from oven.
5. In a small bowl, stir together the maple syrup and fresh thyme leaves.
6. Drizzle the maple-thyme mixture over the carrots and toss gently to coat.
7. Return to the oven and roast another 10 minutes, until the carrots are tender and the glaze is sticky.
8. Serve warm. The glaze will thicken as it cools.

Once roasted, these carrots are tender with a sticky sweet glaze and earthy thyme. They pair perfectly with roasted chicken or holiday ham.

Sweet Potato Casserole with Pecan Streusel

Not your average holiday side. This sweet potato casserole combines creamy mashed sweet potatoes with a crunchy brown sugar pecan streusel. It's a crowd-pleaser that's simple to put together.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 4 large sweet potatoes (about 3 lbs)
• 1 cup unsalted butter, divided
• 1 cup packed brown sugar, divided
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup all-purpose flour
• 1 cup chopped pecans

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Peel and cube sweet potatoes into 1-inch chunks. Place in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. (Tip: Start checking at 15 minutes to avoid mushiness.)
3. Drain sweet potatoes well. Transfer to a large bowl and mash until smooth. (Tip: For extra smooth mash, use a potato ricer or food mill.)
4. Add 1/2 cup melted butter, 1/2 cup brown sugar, eggs, vanilla, heavy cream, salt, and cinnamon. Stir until well combined. Spread evenly in prepared dish.
5. Make streusel: In a medium bowl, combine remaining 1/2 cup brown sugar, flour, and chopped pecans. Cut in remaining 1/2 cup cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. (Tip: Don't overwork; you want clumps for crunch.)
6. Sprinkle streusel evenly over sweet potato mixture.
7. Bake for 30-35 minutes, until streusel is golden and filling is bubbly around edges. Let cool 10 minutes before serving. (Tip: Letting it rest helps the casserole set for cleaner slices.)

Buttery and nutty, this casserole strikes the perfect balance of creamy and crunchy. Serve it warm alongside roasted turkey or ham for a comforting side dish.

Cranberry Orange Relish (Vegan, Gluten Free)

Bright and tangy, this cranberry orange relish is a no-cook stunner. It’s vegan, gluten-free, and comes together in minutes. Perfect for Thanksgiving or any festive meal.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 (12-ounce) bag fresh cranberries
• 1 large navel orange (plus zest)
• 1/2 cup maple syrup (or to taste)
• a pinch of salt

Instructions

1. Give the cranberries a quick rinse and pick out any squishy ones.
2. Zest the orange, then peel and chop it into chunks, removing seeds.
3. Toss the cranberries, orange chunks, and zest into a food processor. Pulse until coarsely chopped—about 6-8 pulses for a chunky relish.
4. Scrape down the sides, then add the maple syrup and salt. Pulse a couple more times to combine.
5. Let the relish sit for 15 minutes at room temperature so the flavors marry. Tip: For deeper flavor, refrigerate overnight.
6. Give it a taste and add more maple syrup if it's too tart. Tip: Start with less syrup; you can always add more.
7. Transfer to a serving bowl and chill until ready to serve.

Heaps of bright citrus and tart cranberries make this relish a standout. It’s perfect alongside roasted veggies or as a topping for yogurt. Make a double batch—it disappears fast.

Balsamic Roasted Brussels Sprouts with Bacon

Forget boring Brussels sprouts—this version with bacon and balsamic will win over even the skeptics. It's my go-to side for busy weeknights or holiday feasts.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Everything you'll need

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment for easy cleanup.
2. Trim the tough ends off the Brussels sprouts and slice them in half.
3. In a large bowl, toss the sprouts with olive oil, salt, and pepper until well coated.
4. Spread the sprouts in a single layer on the prepared baking sheet, cut-side down for best browning.
5. Scatter the chopped bacon evenly over the sprouts.
6. Roast for 20 minutes, until the sprouts are tender and the bacon starts to crisp.
7. Remove the sheet from the oven and drizzle the balsamic vinegar over the sprouts. Toss to coat.
8. Return to the oven and roast for another 5–10 minutes, until the balsamic is sticky and the edges are deeply caramelized.
9. Serve hot.

Golden and crispy on the edges, tender inside, with a tangy-sweet glaze and salty bacon crunch. You'll want to double the batch—it disappears fast! Try it alongside roast chicken or steak.

Garlic Parmesan Roasted Cauliflower (Low Carb Keto)

Under 30 minutes, you'll have this crispy, cheesy side that makes cauliflower the star. It's low-carb, keto-friendly, and packed with savory garlic flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cauliflower florets with olive oil until evenly coated. Pro tip: use your hands to massage the oil into every nook.
3. Add minced garlic, salt, and pepper. Toss again to distribute. Let it sit for 5 minutes to absorb flavor.
4. Spread the cauliflower in a single layer on the prepared baking sheet. Don't overcrowd—crispy edges need space.
5. Roast for 15 minutes, then flip each floret with a spatula. This ensures even browning.
6. Sprinkle Parmesan cheese over the top. Return to the oven for another 5–7 minutes, until cheese is melted and golden. Watch closely to avoid burning.
7. Remove from oven and let cool for 2 minutes. The cheese will crisp up as it cools.

Perfectly charred edges and a nutty Parmesan crust make this cauliflower irresistible. Serve it as a side with grilled chicken or fold it into a grain bowl for extra crunch—it's also delicious cold straight from the fridge.

Sage and Onion Bread Dressing

Zesty sage and caramelized onions make this cubed bread dressing a standout side. It's savory, rich, and perfect for Thanksgiving or any Sunday roast. No fuss, just bold flavor.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Dressing

• 1 loaf (about 1 lb) day-old French bread, cut into 1-inch cubes
• 2 large yellow onions, diced
• 3 tablespoons fresh sage leaves, chopped
• 4 tablespoons unsalted butter
• 2 cups chicken broth (low-sodium)
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 350°F. Spread the bread cubes on a baking sheet and toast for 10 minutes, stirring once, until dry and lightly golden. Tip: drying the bread prevents a soggy dressing.
2. In a large skillet, melt the butter over medium heat. Add the diced onions and cook, stirring often, for 12-15 minutes until deeply golden and caramelized. Stir in the chopped sage and cook for 1 minute until fragrant.
3. In a large bowl, combine the toasted bread cubes, caramelized onion mixture, salt, and pepper. Toss gently to distribute.
4. Pour the chicken broth and beaten eggs over the bread mixture. Fold until every cube is moistened but not soaking. Tip: use your hands for even coating.
5. Transfer the mixture to a greased 9×13-inch baking dish and spread evenly. Bake uncovered at 350°F for 30 minutes until the top is golden brown and crisp. Tip: let the dressing rest for 10 minutes after baking so it sets for clean slices.

Very moist inside with a crispy golden top, this dressing offers a perfect contrast of textures. The sage and caramelized onions bring savory depth that complements any holiday spread. Serve it alongside roasted turkey or even as a stuffing for a whole bird.

Herbed Wild Rice Pilaf with Mushrooms

Go beyond basic rice with this earthy wild rice pilaf. Toasted grains and sautéed mushrooms bring deep flavor, while fresh herbs brighten it up. Naturally gluten free and perfect for any meal.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Pilaf

• 1 cup wild rice (not the quick-cooking kind)
• 2 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter or plant-based butter

For the Herbs

• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• A splash of lemon juice (about 1 tablespoon)
• 1/4 cup toasted pecans (optional)

Instructions

1. Rinse the wild rice under cold water. Drain.
2. Heat a large pot over medium heat. Add the rice and toast, stirring constantly, until fragrant, about 3 minutes. Tip: Toasting brings out a nutty flavor—don't skip this step.
3. Add the broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and grains have split open. Tip: Use a heavy-bottomed pot for even cooking.
4. While rice cooks, heat olive oil in a skillet over medium-high heat. Add onion and cook until soft, 3 minutes.
5. Add garlic and mushrooms. Cook until mushrooms are browned and their moisture has evaporated, about 5-7 minutes. Season with salt and pepper. Tip: Don't crowd the mushrooms—cook in batches if needed.
6. When rice is done, remove from heat and let it rest covered for 5 minutes. Then fluff with a fork.
7. Stir in the mushroom mixture, butter, parsley, thyme, and lemon juice. If using, fold in toasted pecans. Adjust salt if needed.
8. Serve warm.

Perfect alongside roasted chicken or as a vegetarian main with a side salad. The nutty rice and umami mushrooms make every bite satisfying. Plus, it stays delicious for days.

Creamed Spinach Gratin

Over the years, creamed spinach has earned its place at holiday tables, but this gratin takes it to the next level with a bubbly Gruyere topping. It's creamy, rich, and impossible to resist.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 20 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Gruyere cheese
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F.
2. Melt butter in a large skillet over medium heat.
3. Add diced onion and cook until softened, about 3 minutes. Don't let the onion burn; it should be translucent.
4. Add minced garlic and cook for 30 seconds.
5. Sprinkle flour over onion and garlic, stir to coat, and cook for 1 minute.
6. Slowly whisk in heavy cream until smooth. Pour cream slowly while whisking to avoid lumps.
7. Add cream cheese and stir until melted and fully incorporated.
8. Season with salt, pepper, and nutmeg.
9. Add squeezed spinach and stir until fully coated and heated through. Squeeze as much moisture from spinach as possible to prevent watery gratin.
10. Transfer mixture to a 1.5-quart baking dish.
11. Sprinkle grated Gruyere evenly over the top.
12. Sprinkle panko breadcrumbs over cheese for extra crunch.
13. Bake for 20-25 minutes until bubbly and golden brown on top.
14. Let rest for 5 minutes before serving.

Zesty with nutmeg and rich from cream, this gratin is a holiday showstopper. Serve it alongside roast beef or turkey. The bubbly Gruyere crust adds a savory crunch.

Cornbread and Herb Dressing

Every Thanksgiving, this cornbread dressing steals the show. It's moist, herbaceous, and baked to golden perfection. Use homemade cornbread for the best texture.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Dressing

• 6 cups crumbled day-old cornbread
• 1/2 cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1/4 cup fresh parsley, chopped
• 2 cups chicken or turkey stock
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the onion and celery, and sauté until softened, about 5 minutes.
3. Transfer the cooked vegetables to a large bowl. Add the crumbled cornbread, sage, thyme, and parsley. Toss to combine.
4. In a small bowl, whisk together the stock, eggs, salt, and pepper. Pour over the cornbread mixture and stir gently until evenly moistened. Don't overmix—a few lumps are fine.
5. Tip: Let the mixture sit for 5 minutes so the cornbread absorbs the liquid, ensuring a moist dressing.
6. Spoon the mixture into the prepared dish and spread evenly. Bake for 35–40 minutes, until the top is golden and a knife inserted in the center comes out clean.
7. Tip: For a crispier top, broil for the last 2 minutes, watching closely.
8. Remove from the oven and let rest for 10 minutes before serving. Tip: Resting helps the dressing set for clean slices.

Golden and fragrant, this dressing has a crispy top and soft interior. Great served alongside roasted turkey with extra gravy. You can also stuff it into a hollowed-out squash for a fun twist.

Brown Butter Roasted Parsnips and Carrots

Just when you thought roasted veggies couldn't get better, brown butter takes parsnips and carrots to a whole new level. The nutty, caramelized flavor elevates these humble roots into a side dish that steals the show. It's simple, fast, and packs incredible taste.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• a bunch of parsnips (about 1 lb), peeled and cut into 3-inch sticks
• a couple of carrots (about 1 lb), peeled and cut into similar sticks
• 3 tablespoons unsalted butter
• a pinch of kosher salt
• a few cracks of black pepper

Instructions

1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
2. In a small light-colored saucepan over medium heat, melt 3 tablespoons unsalted butter. Swirl the pan occasionally. Cook until the butter turns golden brown and smells nutty, about 3-4 minutes. Watch closely—it burns fast! Remove from heat immediately.
3. In a large bowl, toss the parsnip and carrot sticks with the brown butter, a pinch of salt, and a few cracks of black pepper. Tip: Cut veggies into uniform sizes (3-inch sticks) so they roast evenly.
4. Spread vegetables in a single layer on the prepared baking sheet. Avoid overcrowding—use two sheets if needed. Roast for 15 minutes without stirring—this builds a caramelized crust.
5. Flip each piece with tongs or a spatula. Tip: Flipping ensures even browning and tenderness. Return to oven and roast another 10 minutes, until fork-tender and edges are deep golden.
6. Remove from oven. Taste and adjust salt. Tip: The brown butter flavor deepens as it cools, so don't oversalt upfront. Serve immediately.

Melt-in-your-mouth tender with caramelized edges, these parsnips and carrots have a nutty richness that pairs perfectly with roasted chicken or pork. For a sweet twist, drizzle with a little maple syrup before serving. They also make a fantastic holiday side next to turkey.

Citrus Herb Quinoa Salad (Vegan, Protein Rich)

Ready for a refreshing quinoa salad that's packed with protein and citrus zing? This one's for you.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup quinoa
• 2 cups water
• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh chopped parsley
• 2 tbsp fresh chopped mint
• 1/3 cup dried cranberries
• 1/4 cup slivered almonds
• 1 can (15 oz) chickpeas, rinsed and drained

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh sieve.
2. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Tip: Fluff with a fork after cooking to keep it light.
4. While quinoa cooks, whisk together orange juice, orange zest, lemon juice, lemon zest, 3 tbsp olive oil, 2 tbsp maple syrup, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl for the dressing.
5. In a large bowl, combine cooked quinoa, 1/4 cup chopped parsley, 2 tbsp chopped mint, 1/3 cup dried cranberries, 1/4 cup slivered almonds, and 1 can chickpeas (rinsed and drained).
6. Pour dressing over the salad and toss well to combine. Tip: Let it sit for 5 minutes to absorb flavors before serving.
7. Taste and adjust salt or lemon if needed. Serve chilled or at room temperature.

With its bright citrus notes and chewy cranberries, this salad is perfect for meal prep or a light lunch. You can also add grilled chicken if you're not vegan.

Turkey Giblet Gravy with Pan Drippings

Skip the store-bought stuff. This gravy is made from scratch using the turkey's own giblets and pan drippings. It's intensely savory and silky smooth.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 55 minutes

Ingredients

• the turkey giblets (heart, gizzard, liver) and neck
• about 2 cups of chicken broth
• pan drippings from your roasted turkey
• 4 tablespoons (half a stick) of butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Step 1: Separate the turkey giblets and neck from the cavity. Rinse them and place in a medium saucepan. Add just enough chicken broth to cover—about 2 cups. Bring to a boil, then reduce to a simmer. Cook for 45 minutes, until the giblets are tender. (Tip: Don't skip simmering; it extracts deep meaty flavor that boxed stock can't mimic.)
2. Step 2: Remove the giblets and neck from the broth. Pick the meat from the neck and set aside. Finely chop the giblets. (Tip: The liver cooks fastest—pull it out after 20 minutes if you want to avoid bitterness.)
3. Step 3: Strain the cooking liquid through a fine-mesh sieve into a bowl. You should have about 1½ cups. Set aside.
4. Step 4: After your roasted turkey has rested and been carved, pour the pan drippings into a fat separator or a glass measuring cup. Let the fat rise to the top. Reserve ¼ cup of the fat for the roux (or use butter if you prefer—both work).
5. Step 5: In a large saucepan, melt 4 tablespoons of butter (or use the reserved fat) over medium heat. Whisk in ¼ cup of flour. Keep whisking constantly for about 2 minutes, until the roux turns a deep golden brown—this eliminates the raw flour taste and builds a silky base. (Tip: Scrape up any browned bits from the roasting pan and add them here for extra flavor.)
6. Step 6: Slowly whisk in the reserved giblet cooking liquid and the defatted pan drippings (about 2 cups total liquid). Continue whisking until the gravy thickens and bubbles, about 3–4 minutes. (Tip: If it's too thick, whisk in a splash of broth or water.)
7. Step 7: Stir in the chopped giblets and neck meat, along with ½ teaspoon of salt and ¼ teaspoon of pepper. Taste and adjust seasoning if needed. Keep warm over low heat until serving. For a velvety smooth gravy, blend with an immersion blender just before serving.

Use it liberally over sliced turkey, mashed potatoes, and stuffing. The giblets give it a rustic, meaty depth while the pan drippings deliver that essential roasty richness—this gravy will steal the show.

Conclusion

Here’s hoping these sides make your holiday meal unforgettable! Give them a try and let me know your favorite in the comments. Don’t forget to pin this roundup for later! Happy cooking!