Best Sides to Serve at Thanksgiving

Even if your Thanksgiving this year is smaller than during previous holidays because of COVID-19, you’re likely planning a big feast.

Cooking that turkey takes a lot of energy! You’ll want to have your Natural Factors and Standard Process supplements available to stay focused.

You’ll also want to think about the sides you plan to serve this year. With potential grocery shortages and supply disruptions in the shopping equation, planning early ensures you can get what you require.

What sides are your favorites to serve each Thanksgiving?

1. Roasted Cauliflower

This side dish is made with golden raisins, panko, and toasted pine nuts. If you have an allergy, almonds are an excellent substitution to consider. It’s one of the best Thanksgiving items you never knew you needed.

2. Dirty Rice

Instead of stuffing this year, why not embrace this Creole classic? It adds a touch of spice while creating a gluten-free alternative.

3. Green Bean Casserole

You can’t beat the classic combination of cream of mushroom soup, fried onions, and fresh vegetables. Add some chili powder and paprika to the liquid for a spicier finish. If you want some flavor pops, mix a few pearl onions into the recipe.

4. Mashed Potatoes

Adding some minced garlic to your mash creates an intense flavor, especially if you mixed them with cream and salt. You can also go with some parsley and ranch dressing for an interesting combination. If you want to reduce the fat content, try using 1% milk to create the tasty peaks and fluffs.

5. Sweet Potatoes

Instead of using the ultra-sweet marshmallow and honey recipe, try roasting this dish with a touch of brown sugar. Place them on top of some Greek yogurt to get a flavorful return.

6. Biscuits

Having flaky buttermilk biscuits at Thanksgiving is a family tradition for many. If you’re in a rush, Pillsbury makes a decent alternative you can find in the dairy section at the store.

7. Cranberries

A wonderful cranberry chutney can be sweet and tart simultaneously. The secret to a great sauce is to heat the cranberries whole over low temperatures.