Our favorite mashed and sweet potatoes, savory stuffings, rolls, and cranberries
Chili-glazed Sweet Potatoes
Spicy red jalapeno jelly plays perfectly against sweet potato's sugary flavor in this easy side dish.
Recipe: Chili-glazed Sweet Potatoes
This simple recipe highlights the sweet potato's bright flavor with hits of orange and ginger.
Recipe: Marmalade- and Ginger-glazed Sweet Potatoes
Dried apricots and a hint of bourbon are mashed with creamy sweet potatoes in this crowd-pleasing side.
Recipe: Baked Sweet Potatoes with Apricots and Bourbon
Both orange sweet potatoes (such as Garnet and Jewel varieties) and white sweet potatoes work well in this dish, but the vibrant
orange ones bring a splash of color to the table-freshly grated parmesan cheese makes the dish stand out.
Recipe: Sweet-Potato Gratin
Earl Grey tea is the secret ingredient in this sweetly aromatic, lightly spiced sauce. Just pay close attention to the timing--too
much steeping can turn the sauce bitter.
Recipe: Spiced-Tea Cranberry Sauce
Anise, pear, orange, cinnamon, and honey flavor this unusual but outstanding take on cranberry sauce to serve beside the big
Recipe: Anise Pear-Cranberry Sauce
The combination of cranberries, orange, and Port in this easy sauce makes a wonderful accompaniment for turkey.
Recipe: Cranberry Port Sauce
Fresh ginger and the zest and juice of an orange gives a tart and fresh kick to this Thanksgiving mainstay.
Recipe: Cranberry Ginger Sauce
Every November, we're asked again and again for this recipe, created by reader Leslie Jo Parsons of Sutter Creek, California.
(Sunset readers from all over the West have actually called Parsons to thank her for it too.)
She still makes the stuffing every year, and she agrees with us: It's even better with extra parmesan, so we added some more here.
Recipe: Artichoke Parmesan Sourdough Stuffing
Tangy Western sourdough bread, flavorful pancetta, and sweet apples combine for a mouthwatering stuffing.
Recipe: Pancetta, Sourdough, and Apple Stuffing
A medley of vegetables including bell peppers, butternut squash, and mushrooms and a generous helping of spicy chorizo make
this hearty dressing a crowd-pleaser.
Recipe: Southwest Cornbread and Chorizo Dressing
Like a cross between a dressing and a savory bread pudding, this rich mix of slightly sweet cornbread, earthy dried mushrooms,
and creamy, sharp blue cheese had Sunset's staff clamoring for seconds.
Recipe: Cornbread and Gorgonzola Dressing
Dried fruits, nuts, and array of seasonings make this rice dressing stand out from the pack during holiday entertaining.
Recipe: Basmati Rice Dressing with Dried Fruit, Toasted Almonds, and Coconut
If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, good bread,
and lots of chard―a stuffing that works as a side dish too.
Recipe: Italian Chard Stuffing
We’ve used two low-calorie tricks in here: broth instead of whipping cream, and neufchâtel cheese for rich creaminess with
one-fourth the fat of butter.
Recipe: Green Onion Mashed Potatoes
Mashed potatoes are good just about any way, but here they’re smoky, filled with crunchy bits of corn, and irresistible.
Recipe: Chipotle-Corn Mashed Potatoes
Sage adds an earthy flavor to these mashed potatoes, parsnips lend sweetness, and sour cream brings a bit of tang.
Recipe: Sage-infused Mashed Potatoes and Parsnips
The clean, bracing flavor comes from celery root―the weird, hairy vegetable that baffles many a cook. Here, we just slice
off the hairier end, peel and chop the rest of the root, and boil it with the potatoes.
Recipe: Mashed Celery-root Potatoes
Roasted garlic, tangy buttermilk, and chicken stock pack a lot of flavor into these low-fat mashed potatoes.
Recipe: Yukon Gold Mashed Potatoes with Roasted Garlic and Buttermilk
Rich, brown butter infused with the flavor of hazelnuts makes a decadent, but easy addition to mashed potatoes.
Recipe: Browned Butter and Hazelnut Mashed Potatoes
These rolls are so good, we could eat a dozen–and they rise overnight, so there's little to fuss with on the big day.
Recipe: Overnight Soft Herb Rolls
Soft, cheerfully orange, and slightly sweet, these rolls are perfect for the Thanksgiving table.
Recipe: Squash Pull-apart Dinner Rolls
This dough is so easy to work with that we find ourselves making it over and over again, with slight variations.
Recipe: Buttery Dinner Rolls
Leeks and crunchy walnuts flavor this hearty whole-wheat loaf.
Recipe: Leek and Walnut Bread
For this moist, fragrant cornbread, based on a recipe in her classic Vegetarian Cooking for Everyone (1997), author Deborah Madison searches farmers’ markets for interesting cornmeal, such as Floriani Red Flint (used here),
Roy’s Calais, or blue corn. For a denser bread, you can use all cornmeal instead of mixing it with flour.
Recipe: Buttermilk Skillet Cornbread
Virgin coconut oil is unrefined and cold-pressed, like extra-virgin olive oil, and isn’t hydrogenated. It has a clean, slightly
nutty taste that’s delicious in this dish. Deborah Madison, who adapted this recipe from one in a new revision of her book
Vegetarian Cooking for Everyone (1997), likes to use a mix of sweet potatoes, but it’s fine to go with just one kind. Paler sweet potatoes tend to be drier,
so if you use them, add more oil.
Recipe: Coconut Pan-Roasted Sweet Potatoes with Sesame Seeds
Mashed potatoes are even better blended with celery root, which has a gentle but penetrating flavor. Don’t be deterred by
the root’s hairy exterior; just trim it off with a knife. This recipe is adapted from one in Vegetarian Cooking for Everyone (1997), by Deborah Madison.
Recipe: Celery Root and Potato Mash