Image Credit: Paula Biehler PR for El Chipirón
We’ll never be too stuffed for Thanksgiving stuffing and all the sides ever! Side dishes bring so much personality to the Thanksgiving table and these recipes below are full of flavor and fun! Scroll down our list to view our tastiest vegetable, stuffing, and potato Thanksgiving recipes!
Not crazy about cooking this year? Try takeout! Delicious restaurants like El Chipirón in Austin (pictured above) and many more in Houston, San Antonio, and the Hill Country have got you covered! View our list of takeout spots here.
These are from my mother-in-law’s cookbook and they are fantastic! This recipe features bourbon, orange juice, and Texas pecans!
This new vibrant and vegan dish comes from our friends at the Wheatsville Co-Op in Austin. You’ll love how simple this dish is to put together! Get the recipe here.
This recipe comes from Lori Krieger of Taste Elevated. A delicious addition to your holiday table!
How do you bring Portabella Mushrooms to your Thanksgiving table? By stuffing them with Green Bean Casserole, of course! This tasty twist on the classic casserole dish is from our friends at The Well in San Antonio. Get the recipe here.
There will never be another substitute for Ronnie Killen’s deliciously creamy creamed corn this time of year! Out of town guests will crave it every time they go to Texas! Get the recipe here!
Another delicious brussels sprouts recipe with a delicious South Texas twist! The addition of chorizo makes this one a keeper. Get it here.
This a delicious favorite that’s become one of our “go-to” recipes over the years. It’s a cinch to make! Get the recipe here.
You’ll taste gluten free goodness in Chef Belinda’s Cranberry Craving Bacon Dressing! Get the recipe here.
This holiday side hits home in all the rights ways. Juicy apple, and sweet, nutty butternut squash make a great combo. This recipe is from my expert dietitian, Rosalind Benner.
The classic Robuchon Mashed Potatoes, as is served at the L’Atelier de Joël Robuchon uses a ratio of potatoes: butter = 2:1. These creamy mashed potatoes are the recipient of the Michelin star!
The nice thing about these potatoes from Chef Marissa Schaeffer of Crepelandia is that they can be made up to two days ahead and can either be stored in the fridge fully cooked or uncooked and ready to pop in on Thanksgiving day. Get the recipe here.