Delicious Thanksgiving side dishes you can make it minutes — without even leaving the house
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You deserve some extra help with Thanksgiving prep this year. To that end, we’ve gathered recipes for three comforting side dishes that are impressive, delicious, and easy as pie (well, maybe even easier than pie). Classic dishes with some ingenuity—and cheats—that fill your home with the cozy aroma of the holidays, and fill bellies at the table.
The best part? These hearty, tasty dishes can be ready in about 30 minutes with a little prep. Even better, Walmart+ will bring all of your ingredients, including those staple essentials, right to your door with same- or next-day delivery. (Sign up for a free trial here.) Now that’s a reason to be thankful.
Dijon Oven-Roasted Vegetables
It’s always tough for greens to hold their own on the table, but if you mix in some red potatoes or other starchy root veggies, suddenly they’re attracting a lot of eyeballs. This recipe is simple, packed with flavor, and very versatile. The key is in the dressing—Italian, mixed with Dijon mustard—and the timing (explained below). You start with the stronger denser vegetables, then add in the more delicate veggies partway through. Keep the mix colorful so it pleases the eye, as well as the taste buds. Because of the dressing this recipe is basically foolproof.
Serves 6
Ingredients
1/2 cup Tuscan House Italian Dressing
2 tbsp Grey Poupon Dijon Mustard
1/2 lb small red potatoes (about 6), quartered
1 lb brussels sprouts, halved
1 lb fresh asparagus spears, trimmed, cut into 1-inch lengths
2 small yellow squash, quartered, cut into 1/2-inch pieces
1 small red onion, cut into thin wedges
your choice of other vegetables
Instructions
Heat the oven to 425 degrees. Mix the dressing and the mustard until blended. In a large bowl, toss the potatoes and Brussels sprouts with 2 tbsp of the dressing mixture; spread out on a large shallow pan sprayed with cooking spray. Bake 15 minutes. Meanwhile, toss the asparagus, squash and onions with the remaining dressing mixture. Stir these veggies into the pan with the other vegetables. Bake 18 to 20 minutes, or until the vegetables are tender. Don’t worry about edges burning. That makes the veggies even more delicious. The dressing should take care of the need for salt, but taste your veggies when you’re happy with the texture, and add salt and pepper if you like.
Homemade-Style Stuffing with Dried Cranberries
If stuffing were available to us every day, we’d have a lot of trouble eating our vegetables. That’s why it’s perfect as a holiday special—and the next day as the most delicious addition to a turkey sandwich. Of course, stuffing made entirely from scratch is an effortful endeavor. We’re here to tell you: You can go half-scratch and get full credit.
All you need is a box, a pot and a dream. Yes, Stove Top is the solution. Dressed up with sauteed celery and onions—and a few handfuls of dried cranberries—you’ve got a gorgeous semi-homemade stuffing that can also welcome any add-ons you happen to have (fresh herbs, mushrooms, chestnuts—it’s your call). Order what you need from Walmart+, and you can have it the same day.
Serves 6
Ingredients
2 medium onions, minced
2-3 stalks celery, chopped fine
2 tbsp butter
2 (6-ounce) packages Stove Top seasoned stuffing mix
1/2 cup of dried cranberries
2 cups turkey broth or 2 cups vegetable broth
hot water
Instructions
Saute onions and celery in butter. Set aside to cool slightly. Toss this mixture into dry Stove Top stuffing mix. Heat broth and set aside. Read directions on your favorite Stove Top mix box. Add enough hot water to the broth to make up the required liquid needed. (Omit the butter that the recipe calls for—you used it to saute the celery and onions, so it’s already in there.) Pour the broth over the stuffing/vegetables and mix well. Stir in dried cranberries. Stuff your turkey or, for a side dish, place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees. Bam. You’re done.
Cheesy Creamy Mashed potatoes
Mashed potatoes laden with butter and gravy is comfort food at its finest. Can it get better? Believe it or not, yes. This gourmet version comes from celebrity chef Judy Joo. Sound difficult? Au contraire ma pomme de terre. This recipe is easy—but it tastes super fancy.
The secret ingredients: sour cream, heavy cream, and extra-sharp cheddar cheese. You can check out the full article on Joo’s dreamy potatoes here. In the meantime, we’ve narrowed down her notes and recipe so you can get to mashing.
Serves 6-8
Ingredients
2 lbs Yukon Gold potatoes, peeled and roughly cut into 2-inch pieces
4 large cloves garlic
5 tbsp salted butter, room temperature
3/4 cup sour cream
1¾ cup extra sharp cheddar cheese
1 cup heavy cream, warmed
4 tbsp chives, finely chopped
Salt and white pepper to taste
Instructions
Fill a large heavy bottomed pot with cold water and place the potatoes and garlic inside, making sure all potatoes are fully covered. Salt the water well, set over high heat, and bring to a boil. Lower to a simmer and allow to cook for 20 minutes until a fork pierces the potatoes easily.
Drain in a colander, and return the potatoes to the the pot. Mash the potatoes (Joo likes to use a potato ricer, but any method is fine). Using a spatula, mix in the butter, sour cream, and cheddar cheese. Add the warmed cream slowly, watching the consistency as you go. Adding less for a thicker mash, more for a looser mash. Fold in the chives and season with salt and pepper to taste. Serve immediately or keep warm covered in a low oven.
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