Thanksgiving Side Dishes That Everyone Will Love

Thanksgiving is more than a meal—it’s a gathering, a celebration, and, let’s face it, a chance to impress your guests. But crafting a menu that works for everyone at the table can feel daunting, especially with diverse tastes and dietary needs. As a chef, I’ve learned that preparing for a wide range of palates isn’t about creating separate dishes for every preference. It’s about crafting recipes that are so universally delicious, everyone feels welcome and satisfied.

Enter these three unforgettable side dishes. They’re elegant, approachable, and just happen to be entirely plant-based—a bonus for those navigating today’s ever-evolving food preferences. These aren’t filler sides to pad the menu. My stovetop stuffing, tangy cranberry sauce, and curried smashed yams hold their own as stars of the Thanksgiving table, balancing tradition with bold, memorable flavors.

Stovetop Stuffing with Fresh Herbs

Stuffing is the cornerstone of any Thanksgiving spread. This version captures the heart of the classic—crusty bread, fragrant herbs, and buttery richness—with a fresh approach that skips the animal products without sacrificing flavor.

Ingredients

• 1 loaf sourdough or whole-grain bread, cubed and toasted
• 3 tbsp olive oil or vegan butter
• 1 medium onion, finely diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh sage, chopped
• 3 cups vegetable stock
• Sea salt and black pepper, to taste

Instructions

1. Heat olive oil or vegan butter in a large skillet over medium heat. Sauté the onion, celery, and garlic until softened, about 5-7 minutes.
2. Add the herbs and cook for another minute until fragrant.
3. In a large bowl, combine the toasted bread cubes with the sautéed vegetables. Gradually pour in the vegetable stock, tossing gently to coat. The bread should be moist but not soggy.
4. Season with salt and pepper, then transfer to a lightly greased casserole dish.
5. Cover and bake at 375°F for 20 minutes, then uncover and bake an additional 10 minutes until the top is golden and crispy.

Chef’s Note: Toasting your bread cubes a day in advance isn’t just convenient—it’s the secret to a stuffing that has crispy edges and a tender, flavorful center.

Tangy Cranberry Sauce with Orange and Cinnamon

Forget the canned version. This cranberry sauce is vibrant, zesty, and just sweet enough to balance the berries’ natural tartness. It’s the bright note every Thanksgiving plate needs.

Ingredients

• 1/3 cup sugar (or Lakanto Monk Fruit Sweetener for a zero-calorie option)
• 12 oz fresh cranberries
• 1/2 cup orange juice (freshly squeezed, if possible)
• 1/2 cup water
• 1 tsp orange zest
• 1/2 tsp cinnamon

Instructions

1. In a medium saucepan, combine sugar (or Lakanto Monk Fruit Sweetener), cranberries, orange juice, water, orange zest, and cinnamon.
2. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
3. Let cool to room temperature. The sauce will continue to thicken as it cools. Store in the refrigerator until ready to serve.

Chef’s Note: Preparing this a day ahead isn’t just practical—it allows the flavors to meld beautifully, giving you a sauce that’s even more vibrant and complex.

Curried Smashed Yams

These aren’t your grandmother’s sweet potatoes. Roasting the yams intensifies their natural sweetness, while coconut milk and curry spices transform them into a rich, fragrant dish that’s both comforting and unexpected.

Ingredients

• 2 tsp sugar (or Lakanto Monk Fruit Sweetener for a zero-calorie option)
• 4 large yams or sweet potatoes
• 1 cup coconut milk
• 2 tsp curry powder (or 1 tbsp red curry paste)
• 1/2 tsp sea salt
• Optional: vegan marshmallows for topping, fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F. Pierce yams with a fork and roast whole on a baking sheet until tender, about 45-60 minutes. Let cool slightly, then peel.
2. Roughly chop the roasted yams and add them to a saucepan with coconut milk, sugar (or Lakanto), curry powder, and sea salt. Simmer over medium heat, mashing the yams as they warm, until smooth and creamy.
3. For a show-stopping presentation, spoon the curried mash back into the reserved yam skins and top with vegan marshmallows. Broil for 1-2 minutes until the marshmallows are golden.
4. Garnish with fresh cilantro or toasted coconut for a finishing touch.

Chef’s Note: Restuffing the yam skins isn’t just a fun presentation idea—it also adds a rustic, gourmet touch that makes the dish feel extra special.

Bring It All Together

Thanksgiving sides are more than an accompaniment— an opportunity to elevate the meal and offer something for everyone. These dishes, shaped by years of hosting and crafting recipes that suit every palate, represent the balance of tradition and innovation. Whether it’s the crispy edges of perfectly herbed stuffing, the vibrant tang of fresh cranberry sauce, or the unexpected warmth of curried yams, these recipes bring everyone to the table with gratitude and excitement.

Learn more about Chef Jesse, explore his recipes, and dive into his plant-powered blog, Going Vegan, at chef-jesse.com.