Even though turkey most often takes center stage on the Thanksgiving table, let’s not dismiss the fact that the variety of side dishes can have everyone drooling!

Whether you’re hosting or will be a guest who needs to bring a side dish for the celebration, from classic dishes to something new, I’ve got you covered.

It’s one of my favorite days of the year with full bellies and groggy conversations at the end. Give one of these 9 side dishes or more a try this Thanksgiving to help make it amazing.

INGREDIENTS

• 1/2 cup firmly packed brown sugar, divided

• 2 tablespoons orange juice

• 2 teaspoons pure vanilla extract

• 1 1/2 teaspoons pumpkin pie spice, divided

• 3 pounds sweet potatoes, peeled and cut into 1-inch pieces

• 4 tablespoons butter, divided

• 1/4 cup flour

• 1/2 cup chopped pecans

• 2 cups miniature marshmallows

DIRECTIONS

1. Preheat oven to 375°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 teaspoon of the pumpkin pie spice in large bowl. Add sweet potatoes; toss to coat. Spoon into 13×9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.

2. Bake 45 minutes or until potatoes are slightly tender.

3. Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl. Cut in remaining 2 tablespoons butter with fork until crumbly. Stir in pecans and marshmallows.

4. Remove casserole from oven and stir gently to coat potatoes in syrup. Sprinkle evenly with marshmallow-crumb topping. Bake, uncovered, 7 to 10 minutes longer or until potatoes are tender and topping is golden brown.

[adapted for strandquist family farm and edited from McCormick]

INGREDIENTS

• 1 pound fresh Brussels sprouts (about 4 cups)

• 1/4 cup butter, cubed

• 1 tablespoon all-purpose flour

• 1 cup heavy whipping cream

• 1 tablespoon coarsely chopped fresh rosemary

• 2 garlic cloves, minced

• 3/4 teaspoon salt

• 1/4 cup shredded Parmigiano-Reggiano cheese

• Freshly ground pepper

• Mushrooms, optional

DIRECTIONS

1. Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain.

2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.

[adapted for strandquist family farm and edited taste of home]

INGREDIENTS

• 6 tablespoons butter, cubed

• 4 ounces cooked ham, chopped

• 1 to 2 garlic cloves, minced

• 1 head cauliflower, broken into florets

• 1-1/2 cups heavy whipping cream

• 2 tablespoons all-purpose flour

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• Dash cayenne pepper

• 1-1/2 cups shredded Swiss cheese

• 2 to 3 tablespoons minced fresh parsley

DIRECTIONS

1. Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 2 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer.

2. Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.

[adapted for strandquist family farm and edited taste of home]

INGREDIENTS

• 1 tablespoon olive oil

• 1 lb green beans, trimmed

• 3 cloves garlic, very finely minced

• ½ teaspoon sea salt

• bacon, optional

INGREDIENTS

• 1 tablespoon olive oil

• 1 lb green beans

• 3 cloves garlic

• ½ teaspoon sea salt

DIRECTIONS

Heat a large pan over high heat. When it’s hot, add the oil and green beans. Cook the green beans, tossing occasionally, until soft and starting to blister and turn black in a few spots, about 5 minutes. Add the garlic to the pan and cook the beans for 1 minute more. Remove the pan from the heat and toss with the sea salt.

[adapted for strandquist family farm and edited insanelygoodrecipes]

INGREDIENTS

Salad:

• 5 cups shredded green cabbage

• 2 cups shredded red cabbage (or more green)

• 1 cup shredded carrot (or more cabbage)

• Green apples, optional

Dressing:

• 1/4 cup cidar vinegar

• 2 tbsp oil (vegetable or canola, or light olive oil)

• 1 1/2 – 2 tbsp white sugar, more or less to taste

• 1 tsp dijon mustard

• 1/2 tsp salt and pepper

DIRECTIONS

• Shake Dressing ingredients in a jar or whisk in a bowl. Start with 1 1/2 tbsp sugar and adjust to taste.

• Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside in fridge for 20 minutes. Serve.

[adapted for strandquist family farm and edited recipe tin eats]

INGREDIENTS

• 2 (10 ounce) packages frozen corn kernels, thawed

• 1 cup heavy cream

• 1 teaspoon salt, or to taste

• 2 tablespoons granulated sugar

• ¼ teaspoon freshly ground black pepper, or to taste

• 2 tablespoons butter

• ½ cup whole milk

• 2 tablespoons all-purpose flour

• ¼ cup freshly grated Parmesan cheese, or more to taste

DIRECTIONS

1. Combine corn, heavy cream, sugar, butter, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes.

2. Meanwhile, whisk together milk and flour in a small bowl until smooth.

3. Add milk mixture to the skillet and continue to cook, stirring constantly, until sauce is thickened and corn is cooked through, about 4 minutes.

4. Remove from the heat, and stir in Parmesan cheese until melted. Serve hot.

[adapted for strandquist family farm and edited all recipes]

INGREDIENTS

• 3 pounds red potatoes, peeled and sliced

• 6 ounces Gouda cheese, shredded, divided

• 3 tablespoons butter

• 5 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 teaspoon salt

• ½ teaspoon black pepper

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9×13 inch baking dish.

2. In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.

3. Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.

4. Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.

5. Bake in preheated oven for 75 minutes. Serve immediately.

[adapted for strandquist family farm and edited allrecipes]

INGREDIENTS

• 2 smoked ham hocks (1 1⁄4 lb. total)

• 2 (14-oz.) cans chicken broth

• 2 (1-lb.) pkg. prewashed chopped fresh collard greens

• ½ cup chopped sweet onion (from 1 onion)

• 2 tablespoons light brown sugar

• 2 tablespoons apple cider vinegar

• 2 teaspoons kosher salt

• 1 teaspoon crushed red pepper

• ½ teaspoon black pepper

DIRECTIONS

1. Combine all ingredients in a 6-quart oval slow cooker. Cover and cook on low 9 hours. Carefully remove ham hocks and all bits of bone before stirring greens after cooking. Cool ham hocks, and thoroughly remove all fat and bone; return meat to slow cooker. Stir into greens, and serve.

[adapted for strandquist family farm and edited southern living]

INGREDIENTS

• 5 Yukon Gold Potatoes

• ¾ cups Butter

• 1 package (8 Oz.) Cream Cheese, Softened

• ½ cups (to 3/4 Cups) Half-and-Half

• ½ teaspoon (to 1 Teaspoon) Seasoned Salt

• ½ teaspoon (to 1 Teaspoon) Black Pepper

DIRECTIONS

1. Peel and cut the potatoes into 1/2 inch cubes. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

3. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese, and ½ cup of half-and-half. Mash, mash, mash! Next, add ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

4. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

We hope you have a wonderful Thanksgiving!

Tom & Tessa