The University of Florida’s IFAS Extension, in a food safety guide posted on 24 November 2025 by Meredith Bauer-Mitchell, repeats the USDA rule that food should not sit at room temperature for more than two hours, and says stuffing should be reheated to 165 degrees Fahrenheit and gravy cooked to 165 and held at 135 or higher. Those rules matter more with a table full of sides.
This guide to Thanksgiving side dishes lists 30 ideas in six groups: potatoes, stuffing and bread, vegetables, salads, casseroles and extras. The 30 ideas are our own menu suggestions, not tested recipes with measured quantities, and the food safety points come from IFAS and the University of Georgia. Thanksgiving falls on Thursday, 26 November 2026.
How to Choose Your Sides
The University of Georgia’s 2009 Field Report advises choosing a menu with some room-temperature dishes and asking guests to bring dishes about two weeks ahead. That article is old, but the planning logic still works. Our rule of thumb: pick one or two from each group below, not all 30.
| Group | How many to pick (our guidance) |
|---|---|
| Potatoes | 1 or 2 |
| Stuffing or bread | 1 |
| Vegetables | 2 or 3 |
| Salads or cold sides | 1 |
| Casseroles | 1 |
| Extras (sauce, rolls) | 1 or 2 |
Potatoes and Roots
These are our menu ideas.
| # | Idea | Note |
|---|---|---|
| 1 | Classic mashed potatoes | Keep warm in a slow cooker (UGA) |
| 2 | Garlic and herb mashed potatoes | Add herbs at the end |
| 3 | Roasted baby potatoes | Cut evenly |
| 4 | Sweet potato casserole | Can be assembled ahead and baked on the day (UGA) |
| 5 | Mashed sweet potatoes with orange | A lighter option |
| 6 | Scalloped potatoes | Use a shallow dish |
| 7 | Honey-roasted carrots | Bright colour |
Stuffing and Bread
UGA says you can cube and dry the bread for stuffing two days ahead. IFAS says stuffing should be reheated to 165 F.
| # | Idea | Note |
|---|---|---|
| 8 | Classic herb stuffing | Reheat to 165 F |
| 9 | Sausage and apple stuffing | Cook the sausage fully |
| 10 | Cornbread stuffing | A regional favourite |
| 11 | Mushroom and sage stuffing | A vegetarian base |
| 12 | Soft dinner rolls | Warm just before serving |
| 13 | Garlic bread | Bake last |
Vegetables and Salads
Salads should be refrigerated within two hours after they come out of the fridge for serving, per IFAS. For more salad ideas, see our filling salad recipes.
| # | Idea | Note |
|---|---|---|
| 14 | Green beans with almonds | Blanch ahead |
| 15 | Roasted Brussels sprouts | Roast late |
| 16 | Creamed spinach | Serve warm |
| 17 | Maple roasted squash | Cut evenly |
| 18 | Cranberry and orange salad | Chill |
| 19 | Apple and walnut salad | Dress last |
| 20 | Simple green salad | Add dressing at the table |
Casseroles and Extras
IFAS notes that wet dishes such as green bean casserole cool more slowly, so use shallow containers. Chafing dishes help keep food hot during serving. UGA says sweet potato or green bean casseroles can be assembled and refrigerated uncooked, then baked on the day.
| # | Idea | Note |
|---|---|---|
| 21 | Green bean casserole | Cools slowly; use shallow containers (IFAS) |
| 22 | Mac and cheese | Serve hot |
| 23 | Corn pudding | Bake on the day |
| 24 | Cheesy broccoli rice | A crowd-pleaser |
| 25 | Wild rice pilaf | Reheat well |
| 26 | Cranberry sauce | Make ahead |
| 27 | Giblet gravy | Cook to 165 F, hold at 135 F or higher (IFAS) |
| 28 | Mashed cauliflower | A lighter option |
| 29 | Pickled red onions | Adds acid |
| 30 | Cornbread muffins | Bake early |
For comfort-food ideas beyond the holiday, see our guide to healthy comfort food.
Serving Safely
IFAS says roasted vegetables should be refrigerated within two hours, and the USDA danger zone, per UGA, is 40 to 140 F. Divide leftovers into small portions in shallow containers. IFAS says cooked meat keeps 3 to 5 days in the fridge.
