Side Dishes to Please Everyone at the Thanksgiving Table

Here we go again! This post is dedicated to all the wonderful and delicious side dishes that make that show-stopping turkey look good. I don’t know about you, but after the turkey it’s the side dishes that get me really excited about eating my body weight in food once a year.

Are you all getting excited?

We’re only a few weeks away 🙂

Growing up, my Mom’s wild rice stuffing smothered in gravy was my favorite thing about Thanksgiving. That and her pumpkin pie. Swoon!!

Bread stuffing was never a ‘thing’ at my house.

Then when I got married, I realized that my husband hated bread stuffing too!

And that’s when I knew we were soul mates.

Lots of people here in the states make bread stuffing. Pretty sure that’s the typical, default, classic, go-to thing.


Also a thing here: the stuffing vs. dressing debate. Apparently this is a hot topic in November. Tell me in the comments below: do you say stuffing or dressing? I know plenty of people in the ‘dressing’ states that say stuffing. And, I know lots of people in the ‘stuffing’ states that say dressing.

Isn’t it technically called stuffing if you actually stuff the turkey with it? And if you have the same stuffing baked in its own dish alongside of the turkey, isn’t it technically called dressing? Am I making this too easy?

Either way you slice it, it still ends up being seriously yummy food.

Ah, Thanksgiving side dishes.

Youuuuuuu light up my liiiiiiiiiiiife……

Debby Boone and I are bff’s apparently.


Anyways, here is one of my most popular stuffing…or would it be dressing recipes! We gotcha covered no matter how you feel about stuffing…or dressing.

As a bonus, I’ve included a delicious, simple recipe for Green Bean Casserole from

LL 11.12 (2)

Sausage Cornbread Stuffing

Makes: 6


3 whole Mild Italian Sausage Links
1 cup Diced Onion
1 cup Chopped Carrot
2 stalks Celery, Diced
1 whole Prepared Pan Of Cornbread (9×9)
1 teaspoon Poultry Seasoning
Salt And Pepper, to taste
1-¼ cup Chicken Stock
2 whole Eggs


1. Heat up a large skillet over medium to medium high heat.

2. Remove the sausage from its casing, place it into the hot pan and break it apart while it cooks. Once the meat is cooked completely and browned, remove from pan and set aside.

3. Toss the veggies into the skillet with a little salt and pepper and saute until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.}

4. Remove pan from heat, add sausage back in and crumble the cornbread right over top. You want the crumbles to be pretty fine.

5. Next add in some poultry seasoning, salt, pepper and chicken broth. The last thing you need are some eggs. Crack them into that measuring cup that you used for the chicken broth. Whisk them together to break the yolks into the whites and pour them over top of the whole shoot and match.
Stir this whole pot of goodness together and add in splashes of extra stock if you think it’s a little too dry.

6. Spoon stuffing into a greased baking dish (I used an oval baking dish – but 8×8 or 9×9 would probably work), cover with foil and bake at 350 degrees F for 30 minutes.

LL 11.12 (3)


Green Bean Casserole

This classic green bean casserole includes all the favorites and is sure to be a crowd pleaser.

Prep Time:          10 minutes

Total Time:         50 minutes

Makes:                6 servings


1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup

1 tsp. soy sauce

1 dash ground black pepper

2 tbsp. Progresso™ plain bread crumbs

3 cans (14.5 oz each) Green Giant™ cut green beans, drained

1 can (2.8 oz) French-fried onions


1. Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions.

2. Bake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions.

3. Bake about 10 minutes longer or until onions are golden brown.


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  1. […] I’m sharing all my favorite Thanksgiving side dishes on! Did you know I’ve partnered with them this Thanksgiving? {See my first post here!} Anyways, […]

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