Golden Thanksgiving Sides
Golden sides are the heart of Thanksgiving comfort. They’re buttery, rich, and full of warmth — the cozy balance to the brighter greens and tangy red cranberries on the table. From mashed potatoes to polenta to baked mac and cheese, these are the dishes that make everyone feel at home. You certainly don’t need to make them all, but choosing one or two of these golden favorites will always make your plate feel complete.
This year, my Thanksgiving table will hold about 15 people, so I’m planning three: mashed potatoes, dressing, and polenta. Together, they bring just the right mix of creamy, savory, and special — familiar flavors with a little holiday polish. Pick the ones that fit your crew best, and you’ll have that golden, comforting glow that makes Thanksgiving feel like Thanksgiving.
Recipe Index
Creamy Garlic Mashed Potatoes with Fresh Herbs
Smooth, buttery mashed potatoes infused with gentle garlic flavor and topped with fresh herbs — a comforting Thanksgiving must-have.
Classic Thanksgiving Bread Dressing
Classic Thanksgiving dressing made with bread cubes, sautéed celery and onion, and savory herbs, baked until golden and fragrant.
Creamy Rosemary-Gruyère Polenta Squares with Walnuts
A rich, savory polenta with rosemary, Gruyère, and walnuts. Simple to make, yet special enough to wow your holiday guests.
Creamy Baked Mac & Cheese with Panko Topping
A creamy macaroni and cheese dish blending two cheeses and then baked with a breadcrumb topping for the ultimate comfort side.
Creamy Garlic Mashed Potatoes with Fresh Herbs
These creamy garlic mashed potatoes are a Thanksgiving essential. They’re buttery, smooth, and full of flavor from a few cloves of garlic simmered right in the pot. A splash of half-and-half adds richness, and a sprinkle of fresh herbs on top gives a bright finishing touch.
Creamy Garlic Mashed Potatoes with Fresh Herbs
Ingredients
- 3 lbs Yukon gold or russet potatoes
- 3-4 whole garlic cloves (peeled)
- ½ cup butter
- ½-¾ cup half-and-half or milk
- salt (to taste)
- 2 tbsp chives or parsley (chopped)
Instructions
- Prep the potatoes. Peel the potatoes, rinse quickly under cold water (just a second under the tap is perfect), and cut each one in half and then in half again, so you have quarter-sized pieces.
- Boil the potatoes and garlic. Add the potatoes and whole garlic cloves to a large pot and cover with cold water by about an inch. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the potatoes are very tender when pierced with a fork.
- Mash the potatoes. Drain well, then return the potatoes and garlic to the warm pot. Mash with a potato masher (or use a ricer for extra-smooth potatoes).
- Add butter and half-and-half. Stir in the butter until melted, then slowly add half-and-half a little at a time, mashing and stirring until creamy and smooth. Adjust to your preferred texture.
- Season and serve.Taste and season with additional salt and pepper as needed. Spoon into a serving bowl and top with fresh herbs.
Notes
- If you like a looser mash, add more half-and-half a tablespoon at a time until it reaches your preferred texture.
- You can make the potatoes a day ahead — refrigerate, then reheat gently over low heat with a splash of cream or milk to loosen them.
- Swap in cream cheese or sour cream for part of the butter if you prefer a tangier, richer flavor.
- Don’t overmix after adding liquid; it can make the potatoes gluey. Mash just until smooth.
Classic Thanksgiving Bread Dressing
This classic bread dressing is everything Thanksgiving should be: buttery, herby, and comforting. Cubes of toasted baguette soak up homemade chicken stock, mingling with sautéed onion and celery for that nostalgic flavor everyone expects on the holiday table. Simple ingredients, perfect texture — crispy on top and tender inside.
Some people call this “stuffing,” which comes from the old tradition of cooking the bread mixture inside the turkey. These days, most of us bake it separately for food safety and easier serving, but the flavor and nostalgia are just the same.
Classic Thanksgiving Bread Dressing
Ingredients
- 10-12 cups cubed bread (dried out overnight or toasted in warm oven to remove moisture)
- ½-¾ cup butter
- 1 medium onion (diced)
- 3-4 celery stalks (finely chopped)
- 8 oz water chestnuts (finely chopped)
- 2 garlic cloves (minced)
- 1 tsp salt
- ½ tsp black pepper
- 1½ tsp dried sage
- 1 tsp dried thyme or poultry seasoning
- 2–3 cups chicken stock
Instructions
- Prep the bread. Cut the bread into cubes and spread them in a thin layer on cookie sheets or baking pans. Leave them out to dry overnight, or pop them in a 300°F oven for 10–15 minutes until lightly crisp. The goal here is just to dry them out, not toast them.
- Sauté vegetables. Melt butter in a skillet over medium heat. Add onion and celery; cook until soft and fragrant, about 8–10 minutes.
- Add seasonings and water chestnuts. Stir in the sage, thyme, salt, and pepper, then add the chopped water chestnuts. Cook for another 2–3 minutes, stirring often, to let the flavors blend and the vegetables become fragrant.
- Combine. In a large bowl, mix the dried bread cubes, sautéed vegetables (with butter), chopped water chestnuts, salt, pepper, sage, and thyme. Gradually pour in broth, tossing gently until evenly moistened but not soggy.
- Bake. Transfer to a buttered baking dish. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake another 15–20 minutes, until golden and lightly crisp on top.
- Serve warm.
Notes
- Scaling: For a smaller batch, use 5–6 cups bread, half of the butter and vegetables, and 1–1½ cups broth. (Half a can of water chestnuts works perfectly.)
- Pan Size: Full recipe fills a 13×9-inch pan generously. Half batch fits an 8×8-inch dish.
- Texture Tip: The water chestnuts add subtle crunch without changing the soft, comforting feel — these are a family favorite that we highly recommend!
- Make Ahead: Assemble up to one day ahead, cover, and refrigerate. Bake just before serving.
- Bread Mix: You can use various kinds of bread. Sometimes we use a mix of white and wheat, and sometimes we cut up baguettes. The bread you choose will change the flavor and texture slightly, but the recipe will work well with any plain or savory bread.
Creamy Rosemary-Gruyère Polenta Squares with Walnuts
This polenta has been a family favorite for years. After we first tried it, it quickly became one of those holiday staples that shows up at both Thanksgiving and Christmas. It’s savory, rich, and a little bit fancy, yet still so simple to make. The creamy base is flavored with rosemary, Gruyère, and walnuts, then chilled, sliced, and baked until golden. It feels refined and comforting all at once — a perfect balance for the holiday table.
If you’re looking for an elevated side dish for foodie guests, this one is sure to impress!
Creamy Rosemary-Gruyère Polenta Squares with Walnuts
Ingredients
- 4 cups chicken stock
- 1 cup coarse cornmeal or polenta (not instant)
- 4 tbsp butter
- 1 cup Gruyere cheese (grated)
- 2 tbsp fresh rosemary (finely chopped)
- ½ cup chopped walnuts
- 12-15 walnut halves
- salt & pepper (to taste)
Instructions
- Cook the polenta. In a large saucepan, bring the chicken stock to a boil. Slowly whisk in the polenta in a steady stream. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 25–30 minutes.
- Add flavor. Stir in butter, Gruyère, rosemary, chopped walnuts, salt, and pepper. Mix until smooth and evenly combined.
- Chill and set. Line a baking dish (8×8-inch or 9×9-inch works well) with parchment paper. Pour the hot polenta in, spread evenly, and smooth the top. Let cool at room temperature for 30 minutes, then cover and refrigerate at least 2 hours or until firm.
- Bake. Preheat oven to 400°F (200°C). Cut the chilled polenta into squares or triangles. Arrange on a parchment-lined baking sheet, top each with a small pat of butter and a walnut half. Bake 20–25 minutes, until heated through and golden on the edges.
- Serve warm. Garnish with extra rosemary if desired.
Notes
- The mixture will thicken as it cools in the refrigerator. Don’t worry if it seems soft at first.
- For extra creaminess, stir in ¼ cup half-and-half with the cheese.
- Make ahead: You can chill the polenta overnight and bake it within 3 days.
- Try different cheeses like Parmesan or Fontina for a twist on flavor.
Creamy Baked Mac & Cheese with Panko Topping
Baked mac and cheese is pure comfort. It can be a wonderful addition to a holiday line-up that adds richness and creaminess. This recipe starts on the stovetop with a creamy cheddar and Asiago sauce, then bakes to a golden finish under a buttery panko topping. It’s rich and cozy without being heavy, and it always feels right at home on the Thanksgiving table.
Creamy Baked Mac & Cheese with Panko Topping
Ingredients
- 1 lb elbow macaroni (or other short pasta)
- 4 tbsp butter
- ¼ cup flour
- 4 cups half-and-half
- ½ cup heavy cream (optional, for extra creaminess)
- salt & pepper (to taste)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Asiago cheese (shredded)
- 1 cup panko breadcrumbs
- 2 tbsp butter (for topping)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions so it stays firm after baking. Drain and set aside.
- Make the sauce. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in milk and cream until smooth. Continue whisking until thickened and bubbling, about 8–10 minutes.
- Add the cheese. Lower heat and stir in salt, pepper, mustard powder, cheddar, Gruyère, and Asiago until melted and smooth.
- Combine with pasta. Add cooked macaroni to the sauce and stir until evenly coated.
- Add topping and bake. Pour mac and cheese into a greased 9×13-inch baking dish. In a small bowl, combine panko, melted butter, and Parmesan (if using). Sprinkle evenly on top.
- Bake. Bake at 375°F for 25–30 minutes, until bubbly and golden brown. Let rest for 5 minutes before serving.
- Serve warm.
Notes
- Asiago adds a bold, nutty flavor, but you can substitute more Gruyère or white cheddar if preferred.
- For extra creaminess, skip the baking step and serve right from the stovetop. You may want to also reduce the liquid by 1/2 a cup to ensure it’s not too soupy.
- Make ahead: assemble (without topping), refrigerate overnight, then top and bake before serving.
- Add a pinch of cayenne or smoked paprika for a subtle hint of warmth.
