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When we think of Thanksgiving, images of perfectly glistening turkeys leap to mind. But as much as we romanticize the bird, the reality is that the sides are the real reason we love Thanksgiving!
If you prefer video, watch the full episode 23 YouTube video version.
Table of Contents
Forget the bird and bring on the sides
We love a good Thanksgiving turkey with its crisp golden skin, tender juicy meat, and lots of gravy, but when it comes down to it, the side dishes are the true stars of the show!
There are so many to choose from – the must-haves, like mashed potatoes, sweet potato casserole, and stuffing, some lesser-known sides, and of course the obligatory albeit outdated ones that complete the Thanksgiving dinner spread.
In this episode, we discuss our favorites, talk through the recipes, and answer the question, “If you could only choose 5 sides to make for Thanksgiving, which 5 would you choose?”
We also discuss canned vs. fresh cranberry sauce, the reason you won’t find a Sip and Feast recipe for green bean casserole, and Tara shares her unpopular opinion on stuffing.
Stay tuned for next week’s episode where we’ll provide you with the ultimate game plan for a successful Thanksgiving!
Resources
- Sip and Feast Fall and Thanksgiving Recipe Catalog
- Sweet Potato Casserole Recipe
- Roasted Garlic Mashed Potatoes Recipe
- Macaroni and Cheese Recipe
- Italian-American Lasagna Recipe
- Cranberry Sauce Recipe
- Italian Sausage Stuffing Recipe
- Sage and Onion Stuffing Recipe
- Garlic Butter Rolls Recipe
- Honey Balsamic Brussels Sprouts Recipe
- Maple Roasted Carrots Recipe
- Scalloped Potatoes Recipe
- Baked Artichoke Hearts with Breadcrumbs Recipe
- Italian Potato Casserole Recipe
- Baked Cauliflower with Cheese and Breadcrumbs Recipe
- Creamed Spinach Recipe
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oh, I loved this episode. I’m embarrassed to say I’ve always used frozen creamed spinach and presented it as if I made it. But now I’m going to try yours. I also make cornbread stuffing. But make it a few weeks in advance. Freeze it then defrosted it. So it’s kinda dry. But I use lots of butter, celery, onions, mushrooms and lemon to finish it off. It’s delish!!!! I loved canned cranberry sauce until I made it fresh. Check out Mom Parson’s cranberry Sauce. Very Fresh and cranberry tasting. Not a lot of junk in it. It was written by one of the writers of the LA Times. Loving your podcast and became a Patreon.
Hi Sandra, thanks for following along with us, and for being a Patreon supporter! We’re so happy you enjoying this episode. Your cornbread stuffing sounds great! Wishing you a very Happy Thanksgiving!
Love your family and thank you so much.
Hi Jeannie, thank you for listening and we appreciate your comment!