Last updated on November 14th, 2016
Need a little inspiration for Thanksgiving dinner? Here are links to 16 delicious side-dishes that have appeared on my own holiday table over the years. Most are easy to make, some are gluten-free, and all are guaranteed to please!
Herbed Cottage Cheese Biscuits. These are perfectly perfumed and absolutely scrumptious. Don’t make me beg you to try them! The recipe.
A Green, Yellow, and Red Veggie Tian. A tian is a shallow, earthenware baking dish of French origin. The word also refers to the contents of the dish. You can have a tian of lamb. Or a tian of pig. In France, the pig-version is known as “A Tian of Kevin Lee Jacobs.” The recipe.
Rustic Bacon & Leek Tart. Sure, this makes a terrific winter-time main course. But it’s wonderful too as a Thanksgiving side! The recipe.
Kevin’s Carrot-Ginger-Orange Soup. This is a delicious, fragrant, and gluten-free brew. I could sip it every day for the rest of my life. Make it for Thanksgiving, and everyone will think you’re a genius. The recipe.
Cecina. I’ll go out on a limb and suggest that at least one person at your Thanksgiving party will be unable to eat wheat. Why not surprise them with this gluten-free Tuscan flat bread? The recipe.
GF Bacon and Sausage Stuffing Balls. You can never have too of these at a Thanksgiving party. They are addictive! The recipe.
Onions in Parmesan Cream. These aren’t pesky, difficult-to-peel pearl onions, but big ones cut in half, and cloaked in a simple but sumptuous sauce. Delicious, and gluten-free! The recipe.
Timbale of Broccoli. Even broccoli-haters will love this side. It’s light, airy, and scented with nutmeg. Yum! The recipe.
Spinach, Fennel, & White Bean Gratin. Three ingredients, a crunchy topping, and a heavenly taste. The recipe.
Mushroom, Spinach, & Rosemary Tart. If the Pate Brisee crust doesn’t get you, the scented filling surely will! The recipe.
Homemade Spaetzle with Butter & Herbs. Why settle for boring mashed potatoes when you can have these exquisite dumplings instead? The recipe.
Apple Salad with Pumpkin Croutons. Apples. Onions. Goat cheese. Cranberries. There’s nothing about this salad that isn’t wonderful. It’s dressed with orange-ginger vinaigrette. The recipe.
Garlic Soup. It’s French. It’s fabulous. And no one will guess they are eating garlic. Terrific for a first course. The recipe.
Quinoa “Stuffing” with Leeks and Sun-Dried Tomatoes. I made this for a dinner party recently, and everybody loved it. For an extra-festive version, sub the tomatoes for dried cranberries. The recipe.
Hominy au Gratin. Creamy, comforting, and the perfect accompaniment for a Thanksgiving turkey. The recipe.
Caramelized Butternut Squash Soup. I’m serving this as the first course for Thanksgiving this year. It’s a perfumed potion of caramelized squash, smokey bacon, and savory thyme. The recipe.
Anything in the above list sound tempting to you? You can let me know by leaving a comment. Meanwhile, Happy Thanksgiving, everyone!
Enjoy this feature? Get my email updates.
Lottie says
I say skip the turkey and go for all of the above. That would be heaven. Even better, have each guest bring one of each. Thanks for the recipes.
Catharine R. says
My contribution for dinner next Thursday: your herbed biscuits and butternut squash soup! Happy Thanksgiving!
Beverly, zone 6, eastern PA says
I intend to try the Broccoli Timbale here first and if I can pull it off I will make it again and take it with me to my parents’ home for Thanksgiving. Good timing on this post! Enough time to shop and plan ahead….
Kevin Lee Jacobs says
Hi Beverly – I think the Broccoli Timbale is pure heaven. Let me know how it works out for you! (Like you, I always “audition” a recipe before serving it to guests.)
Rita C says
WOW! That’s a load of great ideas! 😀
Beverly, zone 6, eastern PA says
Timbale report:
We are only two in this household and we ate more than half of the “test” Timbale ourselves just now, in one sitting, using it as a main dish served hot. It was perfectly done in the time you stated. Because I used butter instead of spray coating, I had to run a knife around the edges to make the Timbale release. It was slightly wider and lower than your photo due to my casserole shape. I think it’s a winner for flavor, presentation and uniqueness. It will be whipped up again next Thursday afternoon and will be carried an hour south to the feast. I am always looking for something new and different to add to the turkey meal. I feel certain no one else will be bringing this dish. Loved it! Thank you!
Kim says
Kevin, you have done it once again. Thank you for the recipes and step by step directions. Happy Thanksgiving from Butler PA.
Julie says
All of these look so good, but I am moving across the country next week and most of the kitchen is packed up. Something to look forward to when I get settled.
Kevin Lee Jacobs says
Beverly – Thanks for the review. So glad the Broccoli Timbale worked out for you!
Eleanor McClelland says
Hi Kevin, you have my son’s name…wanted to let you know I made the quinoa stuffing with pomegranate seeds and roasted pistachio nuts. It was delicious and delightful to look at, too! I am loving your emails, recipes, doggie and the green spatula. Happy Thanksgiving to you and yours! Eleanor
John says
Wow! These look delish! I have two dinners to go to, and now I’ll have some new things to add to my repertoire.
ingmarie peck says
Great recipes, Thank you for sharing.
Tracy McCarthy says
I think you should do a pop-up restaurant! I’m lobbying for several of these in our TG menu.
Shawna Adam says
Kevin, I so enjoy reading your posts these past few years. Thank you for sharing your knowledge in such a humerous manner.
Mmmm…I will need to replicate your recipes and give them a try.
Have a wonderful holiday
Sarah says
Kevin, I’m sending you a snapshot of your quinoa stuffing. Delish! I gave it my own twist by adding currents and white wine and toasted walnuts. It became the centerpiece of our vegan supper club. Thanks so much! You are always inspiring. IMG_6213
J. J. says
Kevin, when is your cookbook going to be available? Can’t wait! Thanks for all the delicious recipes with the great pictures.
Happy Thanksgiving to you and yours:)
J. J.
Kevin Lee Jacobs says
Hi Sarah – Sorry your photo didn’t show up! You can post it over on my facebook page: http://on.fb.me/1I4WMEq
Cynthia Hill says
Oh Kevin, how can I begin to serve “my usual”? Every recipe is a keeper,but the onions
will be on our TG table. I’ll use your crust recipe for my apple – walnut tart, vs pie ~ love the rustic look.
I’m already selecting sides for Christmas, with a standing rib!
Thank you for making me excited about sides….even the biscuits, with buttery scrambled
eggs, for breakfast.
Yummy, and elegant.
Janet Metzger says
Kevin,
I hosted two teas this weekend: fine linen, crystal, silver, flowers from the garden.
I can’t do quinoa. I took your leek recipe and used it with ground waterbuffalo. There is none left. It was delicious. I had sage and thyme left in the garden. I never would have put those with leek, but it worked!
THANK YOU!
Will look over Thanksgiving sides on Tuesday before shopping.
Have a blessed Thanksgiving!
Janet
carol says
I just printed the vegetarian recipes; they sound and look delicious! Yesterday, I made your bagette recipe ( the one where you slam the dough 80 times!). Good therapy and good eating. I love your weekly missives and have passed on to some of my cooking friends! Happy Thanksgiving, Kevin. CAT
Debbie says
As usual, you have tantalizes my taste buds!
I scrolled and scrolled and, well… it’s complicated. How does one pick just one or two of these marvelous recipes to “try”. No. I can’t be done in my book. WHY WAIT? I shall start at the top and work my way down making your offerings. However, I must inform you, I DO change the name of the recipes you provide me. Yes, they are positioned on the table and introduced as )eg. KEVIN’S Homemade Spaetzle with Butter & Herbs. 🙂 WHICH I might suggest to you all – TAH DIE FOR I TELL YA!
Thank you Kevin and Happy Thanksgiving to you & the Fox!
Sigrid says
I will try your spaetzle recipe for sure. I’m a native German and have tried to make spaetzle before, but failed miserably. Love, love! them and my whole family does too. They are so! good with cheese on top and baked under a broiler. This recipe looks so easy. Time to dust off my spaetzle maker!