Thanksgiving Sides for a Crowd: 14 That Feed 12 or More

Twelve people, one oven, and a turkey that claims it for four hours. These Thanksgiving side dishes for a crowd are planned around that problem: half are made a day or more ahead, several cook on the stove or in a slow cooker, and the oven bakes share 350°F to 375°F once the turkey comes out, most taking 25 to 45 minutes.

There are 14 sides here, each sized to feed 12 or more, from make-ahead mashed potatoes and cornbread dressing to a gravy made three days early. Set out a few Thanksgiving appetizers to cover the wait.

Jump to:

• Make-Ahead Mashed Potatoes
• Sage Cornbread Dressing
• Pecan Streusel Sweet Potato Casserole
• Baked Mac and Cheese for a Crowd
• Soft Make-Ahead Dinner Rolls
• Make-Ahead Turkey Gravy

Make-Ahead Mashed Potatoes (Make-Ahead Pick)

Cream cheese and sour cream keep this mash soft after two days in the fridge, so the biggest side on the table is done before the holiday. Reheat it in the oven or keep it warm in a slow cooker on low. Yukon Gold potatoes give a buttery, smooth mash that turns gluey less often than russets.

Ingredients

• 5 lb Yukon Gold potatoes (2.3 kg), peeled and cut into 2-inch chunks
• 2 tablespoons kosher salt, for the water, plus 1 1/2 teaspoons
• 1/2 cup unsalted butter (115 g), plus 2 tablespoons for the top
• 8 oz cream cheese (225 g), softened
• 1/2 cup sour cream
• 1 cup whole milk (240 ml), warmed
• 1/2 teaspoon black pepper
• 2 tablespoons chopped chives

Steps

1. Cover the potatoes with cold water and the 2 tablespoons salt, bring to a boil and simmer for 15 to 20 minutes until a knife slides in easily.
2. Drain and let steam in the colander for 2 minutes.
3. Mash with the butter, cream cheese and sour cream, then beat in the warm milk, remaining salt and pepper.
4. Spread in a buttered 9 x 13 dish, dot with butter, cover and chill for up to 2 days.
5. Bake covered at 350°F (175°C) for 30 minutes, then uncovered for 15 minutes until hot. Top with chives.

Swap it: Make it in the slow cooker on the day: keep the finished mash on low for up to 4 hours, stirring once an hour.

Budget swap: Russet potatoes cost less than Yukon Golds and mash fluffier. Use the same weight and add an extra 1/4 cup milk, because russets soak up more liquid.

Green Bean Casserole From Scratch (Crowd Pick)

The classic casserole with a homemade mushroom sauce in place of the canned soup. Blanching the beans for 4 minutes keeps them bright green and just tender after baking.

Add the fried onions only for the last 10 minutes so they stay crisp.

Ingredients

• 2 lb green beans (900 g), trimmed and cut into 2-inch pieces
• 4 tablespoons unsalted butter
• 12 oz cremini mushrooms (340 g), sliced
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour (40 g)
• 2 cups chicken stock (480 ml)
• 1 1/2 cups whole milk (360 ml)
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 2 cups store-bought fried onions

Steps

1. Boil the beans in salted water for 4 minutes, then plunge into ice water and drain well.
2. Cook the mushrooms in the butter over medium-high heat for 8 minutes until browned, then add the garlic for 1 minute.
3. Stir in the flour for 1 minute, then whisk in the stock and milk and simmer for 5 minutes until thick. Season.
4. Fold in the beans and spread in a 9 x 13 dish. Bake at 375°F (190°C) for 15 minutes, top with the onions and bake 10 minutes more.

Swap it: Use a gluten-free flour blend in the sauce and crushed rice crackers on top for a gluten-free dish.

Sage Cornbread Dressing (Freezer Pick)

Southern dressing starts with crumbled day-old cornbread, mixed with dried bread for structure, plenty of onion, celery and sage, and enough stock to make it moist. Eggs set it into scoopable squares with a crisp top. Bake the cornbread 1 to 2 days ahead so it dries out.

Ingredients

• 10 cups crumbled day-old cornbread (one 9 x 13 pan)
• 4 cups dried white bread cubes
• 1/2 cup unsalted butter (115 g)
• 2 onions, diced
• 4 celery stalks, diced
• 2 tablespoons chopped sage (or 2 teaspoons dried)
• 1 teaspoon dried thyme
• 4 cups chicken stock (960 ml)
• 3 large eggs, beaten
• 1 teaspoon kosher salt and 1 teaspoon black pepper

Steps

1. Heat the oven to 375°F (190°C). Cook the onion and celery in the butter for 8 minutes until soft, then add the sage and thyme.
2. Toss the cornbread and bread cubes with the vegetables in a very large bowl.
3. Whisk the stock, eggs, salt and pepper, pour over and fold until evenly moist.
4. Spread in two buttered 9 x 13 dishes. Bake covered for 20 minutes, then uncovered for 25 minutes until golden and 165°F (74°C) in the centre.

Swap it: Vegetable stock makes it vegetarian with no other change.

Wild Rice Pilaf With Cranberries and Pecans (Light Pick)

This one cooks on the stove, which frees a whole oven rack. Wild rice simmers in stock with onion and celery, then gets dried cranberries, toasted pecans and orange zest for a bright, nutty side.

It also tastes good at room temperature, so it can sit out early.

Ingredients

• 2 cups wild rice blend (370 g)
• 5 cups chicken stock (1.2 liters)
• 3 tablespoons unsalted butter
• 1 onion, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 3/4 cup dried cranberries
• 3/4 cup pecans (75 g), toasted and chopped
• 1 teaspoon orange zest and 1/4 cup chopped parsley

Steps

1. Cook the onion and celery in the butter in a large pot for 6 minutes.
2. Add the rice, stock, thyme and salt, bring to a boil, cover and simmer on low for 40 to 45 minutes until the grains are tender and split.
3. Drain off any extra stock and rest covered for 10 minutes.
4. Fold in the cranberries, pecans, orange zest and parsley.

Swap it: Skip the pecans and add toasted pepitas for a nut-free table.

Pecan Streusel Sweet Potato Casserole (Make-Ahead Pick)

Roasting the sweet potatoes in their skins makes the filling sweeter and less watery than boiling. A cinnamon and vanilla base sits under a brown sugar pecan streusel that turns crunchy in the oven.

Ingredients

• 5 lb sweet potatoes (about 6 large)
• 1/2 cup unsalted butter (115 g), melted, divided
• 1 cup light brown sugar (200 g), divided
• 2 large eggs
• 1/2 cup milk (120 ml)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup pecans (100 g), chopped
• 1/3 cup all-purpose flour (40 g)

Steps

1. Roast the sweet potatoes on a lined pan at 400°F (200°C) for 50 to 60 minutes until very soft. Cool slightly and scoop out the flesh.
2. Mash with half the butter, 1/3 cup brown sugar, eggs, milk, vanilla, cinnamon and salt until smooth, then spread in a 9 x 13 dish.
3. Mix the pecans, flour, remaining brown sugar and remaining butter into crumbs and scatter over the top.
4. Bake at 350°F for 30 to 35 minutes until the topping is crisp and the edges bubble.

Swap it: For the marshmallow version, skip the streusel and cover with gelatin-free marshmallows for the last 10 minutes.

Honey Roasted Brussels Sprouts (One-Pan Pick)

Brussels sprouts roasted cut side down at high heat turn sweet and nutty, nothing like the boiled kind. A honey and cider vinegar glaze goes on in the last minute so it does not burn. Use two sheet pans; crowded sprouts steam and go soft.

Ingredients

• 3 lb Brussels sprouts (1.4 kg), trimmed and halved
• 1/4 cup olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 pinch red pepper flakes
• 1/3 cup pomegranate seeds

Steps

1. Heat the oven to 425°F (220°C). Toss the sprouts with oil, salt and pepper and spread cut side down on two sheet pans.
2. Roast for 22 to 25 minutes, swapping the pans halfway, until deep brown underneath.
3. Whisk the honey, vinegar and pepper flakes and toss with the hot sprouts.
4. Scatter the pomegranate seeds on top and serve.

Swap it: Swap the honey for maple syrup and the dish is fully vegan.

Baked Mac and Cheese for a Crowd (Kid Pick)

The side kids look for first. Two pounds of elbow pasta go into a cheddar and Monterey Jack sauce with a pinch of mustard powder and smoked paprika, then bake under buttered panko. It feeds 16.

Undercook the pasta by 2 minutes; it finishes in the oven.

Ingredients

• 2 lb elbow macaroni (900 g)
• 8 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour (60 g)
• 6 cups whole milk (1.4 liters)
• 1 teaspoon mustard powder
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons kosher salt
• 1 lb sharp cheddar (450 g), shredded
• 8 oz Monterey Jack (225 g), shredded
• 1 cup panko breadcrumbs (60 g)

Steps

1. Heat the oven to 350°F (175°C). Boil the macaroni for 2 minutes less than the packet time and drain.
2. Melt 6 tablespoons butter, whisk in the flour for 1 minute, then slowly add the milk and cook for 8 to 10 minutes until it coats a spoon.
3. Take off the heat and stir in the mustard, paprika, salt and both cheeses until smooth, then fold in the pasta.
4. Spread in a large roasting pan or two 9 x 13 dishes, top with the panko tossed in the remaining butter and bake for 25 to 30 minutes until bubbling.

Swap it: Use gluten-free elbows and a gluten-free flour blend for a gluten-free pan.

Orange Cranberry Sauce (Make-Ahead Pick)

Homemade cranberry sauce takes 12 minutes and keeps for a week, so make it first. Orange juice and zest brighten it and a cinnamon stick adds warmth. It looks thin when hot but sets as it cools, thanks to the natural pectin in the berries.

Ingredients

• 2 bags (12 oz each) cranberries (680 g)
• 1 1/2 cups sugar (300 g)
• 1 cup orange juice (240 ml)
• 1/2 cup water (120 ml)
• 1 orange, zested
• 1 cinnamon stick
• 1 pinch salt

Steps

1. Bring the sugar, orange juice and water to a simmer in a large pot, stirring until the sugar dissolves.
2. Add the cranberries, zest, cinnamon and salt and simmer for 10 to 12 minutes, stirring often, until most of the berries burst.
3. Cool to room temperature, remove the cinnamon stick and chill until set.

Swap it: Cut the sugar to 1 cup for a tart sauce, or sweeten with honey to taste.

Southern Corn Pudding (Budget Pick)

Half spoonbread, half custard, corn pudding is a cheap Southern side made from frozen and creamed corn. It bakes in one dish and stays soft and sweet in the middle.

Pull it when the centre still has a slight jiggle; it sets as it rests.

Ingredients

• 4 cups frozen corn kernels (600 g), thawed
• 1 can (14.75 oz) cream-style corn
• 4 large eggs
• 1 cup milk (240 ml)
• 1/2 cup sour cream
• 1/3 cup all-purpose flour (40 g)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted

Steps

1. Heat the oven to 350°F (175°C) and butter a 9 x 13 dish.
2. Whisk the eggs, milk, sour cream and melted butter, then whisk in the flour, sugar, baking powder and salt.
3. Stir in both kinds of corn and pour into the dish.
4. Bake for 45 to 50 minutes until golden and set with a slight jiggle in the centre. Rest 10 minutes.

Swap it: Use cornstarch in place of the flour for a gluten-free pudding.

Garlic Creamed Spinach (20-Minute Pick)

A steakhouse-style side that cooks on the stove in 20 minutes and uses frozen spinach, so there is no washing a mountain of leaves. Garlic, cream cheese and parmesan make it rich, and a pinch of nutmeg rounds it out. Keep it warm in a small slow cooker on low.

Ingredients

• 3 packages (16 oz each) frozen chopped spinach, thawed and squeezed dry
• 4 tablespoons unsalted butter
• 1 onion, finely diced
• 4 garlic cloves, minced
• 8 oz cream cheese (225 g)
• 1 cup heavy cream (240 ml)
• 1/2 cup grated parmesan (45 g)
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper

Steps

1. Cook the onion in the butter in a large pan over medium heat for 6 minutes, then add the garlic for 1 minute.
2. Stir in the cream cheese and cream until smooth and simmering.
3. Add the spinach, parmesan, nutmeg, salt and pepper and cook for 5 to 8 minutes, stirring, until thick and hot.

Swap it: Use half the cream cheese and add 1/2 cup whole milk for a lighter version.

Soft Make-Ahead Dinner Rolls (Freezer Pick)

Shape the rolls the night before, chill them in the pans, and bake them while the turkey rests. Milk, butter and an egg make them soft and slightly sweet, and 24 rolls fill two pans.

Leftover rolls make great breakfast sliders the next day, like these sheet pan breakfasts for a crowd.

Ingredients

• 1 1/2 cups warm milk (360 ml), about 110°F
• 2 1/4 teaspoons instant yeast (1 packet)
• 1/4 cup sugar (50 g)
• 2 large eggs
• 6 tablespoons unsalted butter, softened, plus 2 tablespoons melted
• 1 1/2 teaspoons kosher salt
• 5 cups all-purpose flour (625 g)
• 1/2 teaspoon flaky salt

Steps

1. Mix the milk, yeast, sugar, eggs, softened butter and salt, then add the flour and knead for 8 minutes until smooth and springy.
2. Cover and rise for 1 hour until doubled.
3. Shape into 24 balls and place 12 in each greased 9 x 13 pan. Cover and chill overnight, or rise for 45 minutes to bake now.
4. Take chilled pans out 1 hour before baking. Bake at 375°F (190°C) for 20 to 22 minutes until golden and 190°F inside, then brush with melted butter and sprinkle with flaky salt.

Swap it: Use half whole wheat flour for a nuttier roll; add 2 tablespoons extra milk.

Kale and Apple Salad With Maple Dressing (Light Pick)

Every big holiday table needs one cold, crunchy dish. Kale holds up for hours once dressed, unlike lettuce, so this can be tossed before guests arrive. Apple, feta and toasted pepitas make it feel festive.

Massage the kale with a spoon of dressing for 2 minutes to soften it.

Ingredients

• 2 large bunches lacinato kale (about 1 1/2 lb), stems removed, sliced thin
• 2 crisp red apples, sliced thin
• 4 oz feta (115 g), crumbled
• 1/2 cup pepitas, toasted
• 1/2 cup olive oil (120 ml)
• 1/4 cup apple cider vinegar (60 ml)
• 2 tablespoons maple syrup
• 1 tablespoon mustard
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper

Steps

1. Shake the oil, vinegar, maple syrup, mustard, salt and pepper in a jar.
2. Rub the kale with 2 tablespoons of the dressing for 2 minutes until it darkens and softens.
3. Toss with the apples and the rest of the dressing, then top with the feta and pepitas.

Swap it: Leave out the feta for a dairy-free salad and add more pepitas.

Sheet Pan Root Vegetables (One-Pan Pick)

One big tray of colour for the table: carrots, parsnips, butternut squash and red onion roasted with rosemary until browned at the edges. Peel and chop everything the day before and keep it in bags.

For more big-batch trays, see these sheet pan dinners for a crowd.

Ingredients

• 1 1/2 lb carrots (680 g), cut into 3-inch sticks
• 1 1/2 lb parsnips (680 g), cut into 3-inch sticks
• 1 1/2 lb butternut squash (680 g), peeled and cubed
• 2 red onions, cut into wedges
• 1/3 cup olive oil (80 ml)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons chopped rosemary

Steps

1. Heat the oven to 425°F (220°C).
2. Toss everything together and spread over two large sheet pans in one layer.
3. Roast for 35 to 40 minutes, stirring and swapping the pans halfway, until tender and browned at the edges.

Swap it: Add 2 tablespoons maple syrup in the last 5 minutes for a sweeter glaze.

Make-Ahead Turkey Gravy (Crowd Pick)

Gravy is the last-minute job that stresses everyone, so make it days early from roasted turkey wings. On the day, warm it and whisk in a few spoons of the drippings from the turkey pan. This makes about 6 cups, enough for 16.

Ingredients

• 3 lb turkey wings (1.4 kg)
• 1 onion, 2 carrots and 2 celery stalks, roughly chopped
• 10 cups water (2.4 liters)
• 1/2 cup unsalted butter (115 g)
• 2/3 cup all-purpose flour (85 g)
• 1 teaspoon dried thyme
• 1 teaspoon tomato paste
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper

Steps

1. Roast the wings with the vegetables at 425°F (220°C) for 1 hour until deep brown.
2. Move to a large pot with the water, scraping in the brown bits, and simmer for 1 1/2 hours. Strain; you need 6 cups of stock.
3. Melt the butter, whisk in the flour and cook for 3 to 4 minutes until light brown.
4. Whisk in the hot stock, thyme and tomato paste and simmer for 10 minutes until thick. Season.

Swap it: Use a gluten-free flour blend or 1/3 cup cornstarch whisked into cold stock for gluten-free gravy.

Which One Is Tonight’s Dinner?

By time, start with the cranberry sauce and the gravy, because both are done days ahead and take one thing off the list. By who is eating, the mac and cheese and the rolls win with kids, the kale salad and Brussels sprouts suit lighter eaters, and the dressing and mashed potatoes keep the traditional crowd happy.

By what is in the fridge: a bag of potatoes means the make-ahead mash, frozen corn means corn pudding, and frozen spinach means the creamed spinach in 20 minutes. For early arrivals, a tray of hot bites for a crowd keeps hands out of the sides. So which two are you making first?