Creamy, buttery, and made for a generous spoonful of gravy. Yukon Gold potatoes give this holiday classic a naturally rich flavor and lovely golden color.

INGREDIENTS

3 pounds Yukon Gold potatoes, peeled and cut into evenly sized 1½-inch pieces
6 tablespoons unsalted butter, plus more for serving
¾–1 cup whole milk
1 teaspoon fine salt, plus more for the cooking water
Freshly ground black pepper, to taste
1 tablespoon finely chopped chives, optional

DIRECTIONS

Place the potatoes in a large saucepan. Cover with cold water by 1 inch and salt the water generously.

Bring to a boil, then reduce to a steady simmer. Cook for 15–20 minutes, until the potatoes are very tender when pierced with a fork.

Drain thoroughly. Return the potatoes to the warm saucepan over low heat for 1–2 minutes, shaking gently to let excess moisture evaporate. Remove from the heat.

Warm the butter and ¾ cup milk in a small saucepan until the butter melts.

Mash the potatoes by hand or pass through a potato ricer. Gently fold in the warm milk mixture. Add the remaining milk a little at a time until the potatoes reach your preferred consistency.

Season with salt and pepper. Transfer to a serving bowl and finish with a small pat of butter and chives, if using.

HOSTING TIP

Avoid a blender or food processor, which can make potatoes gluey. Warm milk and gentle mixing help keep them soft and fluffy.

Golden bread, savory sausage, and fragrant sage come together in a stuffing with a tender center and crisp edges—the kind of side everyone hopes will make it into tomorrow’s leftovers.

INGREDIENTS

1 pound sturdy white or sourdough bread, cut into ¾-inch cubes
1 pound bulk mild pork sausage
6 tablespoons unsalted butter, plus more for the baking dish
1 large yellow onion, diced
4 celery stalks, diced
2 garlic cloves, minced
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves
¼ cup chopped fresh parsley
2½–3 cups low-sodium chicken or turkey stock
2 large eggs, beaten
½ teaspoon fine salt
½ teaspoon freshly ground black pepper

DIRECTIONS

If the bread is not already thoroughly dry, spread the cubes on baking sheets and bake at 300°F for 30–40 minutes, stirring occasionally, until dry but not deeply browned. Cool.

Heat the oven to 350°F. Butter a 9-by-13-inch baking dish.

Cook the sausage in a large skillet over medium heat, breaking it into small pieces, until fully cooked. Transfer to a large mixing bowl and discard excess grease.

Melt the butter in the skillet. Add the onion and celery and cook for 8–10 minutes, until softened. Add the garlic, sage, and thyme and cook for 1 minute.

Add the vegetables, bread, and parsley to the sausage. Let the mixture cool until no longer hot.

Whisk together 2½ cups stock, the eggs, salt, and pepper. Gently toss with the bread mixture. Let stand for 10 minutes. Add more stock as needed; the bread should be evenly moist without liquid pooling in the bowl.

Transfer to the baking dish and cover with foil. Bake for 30 minutes. Uncover and bake for another 15–25 minutes, until golden and the center reaches 165°F.

HOSTING TIP

Dry the bread and chop the vegetables the day before. Bake the stuffing separately from the turkey for crisp edges and easier timing.

Fresh green beans, a creamy mushroom sauce, and a crisp onion topping give this familiar holiday favorite a homemade touch.

INGREDIENTS

1½ pounds fresh green beans, trimmed and cut into 2-inch pieces
4 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
2 garlic cloves, minced
¼ cup all-purpose flour
1 cup low-sodium chicken or vegetable stock
1 cup whole milk
½ cup heavy cream
¾ teaspoon fine salt, or to taste
¼ teaspoon freshly ground black pepper
1½ cups crispy fried onions, divided

DIRECTIONS

Preheat the oven to 375°F. Butter a 2½- to 3-quart baking dish.

Bring a large pot of salted water to a boil. Add the green beans and cook for 4–5 minutes, until bright green and just beginning to soften. Drain, rinse under cold water, and drain thoroughly.

Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes, until browned and their released liquid has mostly evaporated.

Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.

Gradually whisk in the stock, milk, and cream. Bring to a gentle simmer and cook for 3–5 minutes, stirring, until the sauce coats a spoon. Season with salt and pepper.

Fold in the green beans and ½ cup fried onions. Transfer to the baking dish.

Bake for 20 minutes, until bubbling around the edges. Sprinkle with the remaining 1 cup fried onions and bake for another 5–10 minutes, until golden.

HOSTING TIP

Blanch the green beans a day ahead, drain well, and refrigerate. Add the final onion topping near the end of baking so it stays crisp.

A smooth sweet potato filling meets a buttery pecan crumble in this comforting Thanksgiving favorite. Cinnamon and vanilla add warmth without overpowering the sweet potatoes.

INGREDIENTS

For the filling:
3 pounds sweet potatoes, peeled and cut into 1-inch pieces
¼ cup unsalted butter, melted
⅓ cup packed light brown sugar
½ cup whole milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon fine salt

For the topping:
¾ cup chopped pecans
⅓ cup packed light brown sugar
⅓ cup all-purpose flour
3 tablespoons unsalted butter, melted
Pinch of fine salt

DIRECTIONS

Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil, then simmer for 15–20 minutes, until very tender.

Drain thoroughly. Mash until smooth and let cool for about 10 minutes, until warm rather than hot.

Stir in the filling’s melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt. Spread evenly in the baking dish.

In a separate bowl, mix the pecans, brown sugar, flour, melted butter, and pinch of salt until crumbly. Sprinkle evenly over the filling.

Bake for 35–40 minutes, until the topping is golden and the center is set and reaches 165°F. Cover loosely with foil if the pecans brown too quickly.

Rest for 10 minutes before serving.

HOSTING TIP

Cook and mash the sweet potatoes the day before, then refrigerate. Keep the crumble separate until you’re ready to assemble and bake.

A light maple-butter glaze brings out the natural sweetness of carrots, while fresh thyme and a splash of lemon keep the flavors balanced.

INGREDIENTS

2 pounds slender carrots, peeled and trimmed
½ cup water
3 tablespoons unsalted butter
3 tablespoons pure maple syrup
½ teaspoon fine salt
¼ teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
2 teaspoons fresh lemon juice

DIRECTIONS

Leave slender carrots whole. Halve thicker carrots lengthwise so the pieces are similar in thickness.

Place the carrots in a wide, deep skillet with the water, butter, maple syrup, salt, and pepper.

Bring to a simmer over medium-high heat. Cover, reduce the heat to medium-low, and cook for 10–15 minutes, until nearly tender. Add a splash of water if the pan dries out.

Uncover and increase the heat to medium. Cook for another 5–10 minutes, turning gently, until the carrots are tender and the liquid reduces to a glossy glaze. Watch closely as the glaze thickens.

Toss with the thyme and lemon juice. Taste and adjust the seasoning before transferring to a serving platter.

HOSTING TIP

Peel and trim the carrots the day before. This stovetop side leaves valuable oven space available for the casseroles.

Bright, tart cranberries and a touch of orange bring a welcome contrast to a rich Thanksgiving meal. This simple sauce is an easy dish to finish before the holiday bustle begins.

INGREDIENTS

1 bag fresh or frozen cranberries, 12 ounces
¾ cup granulated sugar
½ cup water
¼ cup fresh orange juice
1 teaspoon finely grated orange zest
Pinch of fine salt

DIRECTIONS

Rinse the cranberries and discard any damaged berries. Frozen cranberries do not need to be thawed.

Combine the sugar, water, orange juice, and salt in a medium saucepan. Bring to a simmer, stirring until the sugar dissolves.

Add the cranberries. Return to a simmer and cook uncovered for 10–15 minutes, stirring occasionally, until most berries have burst and the sauce begins to thicken.

Remove from the heat and stir in the orange zest. The sauce will thicken further as it cools.

Transfer to a heatproof container. Cool briefly, then cover and refrigerate for at least 2 hours before serving.

HOSTING TIP

Make the sauce up to three days ahead and keep refrigerated. Transfer to your serving bowl just before dinner.