10 Thanksgiving Sides To Steal The Show

By: The Local Palate

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We all know the sides are secretly the main characters at Thanksgiving. Go timeless with a creamy macaroni and cheese or dare to challenge tradition with an acorn Cheerwine cake. No matter your selections, these 10 contributions from Southern chefs are sure to make your holiday especially memorable this year.

Arnold’s Mac and Cheese

Whisk parmesan, black pepper, and mustard together and top with American cheese and paprika for the perfectly creamy, savory macaroni and cheese that will have your relatives scrambling for the recipe.

Apple Cider Pound Cake

Want to skip right to dessert? Fine by us! Switch up the typical apple pie and opt for Sheri Castle’s cinnamon and cardamom-infused pound cake.

Acorn Cheerwine Cake

Chef Bradley Griffin’s fusion of acorn flour, spices, and North Carolina-based Cheerwine will have you wondering why we don’t feature cherry-flavored soft drinks in all of our desserts.

Maple-Roasted Acorn Squash with Pecans and Rosemary

Steven Satterfield’s maple-roasted acorn squash recipe is “a step up from the classic Thanksgiving sweet potato casserole” and is renowned as a perfect side for November 28—or really any autumnal spread.

Butternut Squash and Goat Cheese Galette

You’ve heard of butternut squash soup and pasta, but this pairing of butternut squash and goat cheese in a perfectly-roasted, crispy dough takes it to the next level. Sprinkle thyme on top for an added zest, and set it on the table next to the classics.

Broccoli and Cheese Casserole

Top Chef’s Tiffani Faison shares one of her favorite Southern-inspired dishes: a broccoli and cheese casserole. Outshine the traditional green bean casserole and find a new, comforting winter staple in the process.

Wild Rice Stuffing

Josh Begley shares this family-centered, gluten-free alternative to classic stuffing. Bacon, potatoes, wild rice, onion, mushrooms, and sage blend together for an equally savory, filling side option.

Embered Sweet Potatoes

Caramelized in bacon fat and maple syrup, these embered sweet potatoes from chef Owen McGlynn make for a smoky, sweet alternative to the traditional sweet potato casserole.

Pecan Gouda Tart

Kristen Groth’s pecan gouda tart pairs well with a cup of warm tea before the festivities start. Serve as an eye-catching appetizer or share these savory, creamy tarts across the table.

Roasted Brussels Sprouts with Pancetta, Balsamic, and Pecans

From The Local Palate’s Test Kitchen, try these roasted brussels sprouts with crispy pancetta, tangy balsamic, and toasty pecans. Quick and easy, these only take 25 minutes to roast before they’re table-ready!