Everything but the bird: six super Thanksgiving sides (and some turkey alternatives)

A half dozen terrific side dishes to serve alongside your Thanksgiving turkey—and some ideas for skipping the turkey altogether.

Other countries and cultures have celebrated thanksgivings at the end of harvest, but Thanksgiving with a capital T has become a uniquely American holiday. Some trace its roots back to 1621 and the Pilgrims and Puritans at Plymouth. George Washington, at the urging of Congress, made it an official national holiday, proclaiming a “Day of Publick Thanksgivin” in 1789. In 1863, Lincoln fixed its date as the last Thursday of November.

And while other holidays may have their food traditions, Thanksgiving is the ultimate food holiday. Food is pretty much the focus of the whole day. We will be having turkey, as will much of the nation. There are plenty of resources offering countless ways to prepare your turkey—“Traditional!”, “Not Traditional!” This year, Bon Appétit even suggests spatchcocking your turkey (I had to look it up too).

So we won’t tell you how to prepare your bird. Instead, we’ll offer some delectable things to serve alongside. We’ll also give you a couple of alternatives to the turkey itself.

Sweet Potato Vichyssoise

I’ll start as we do every Thanksgiving, with Marion’s Sweet Potato Vichyssoise, our traditional first course, pictured above. Served chilled, its unexpected coldness adds an elegant surprise to the meal. And you can make it a day ahead, freeing up valuable cooking time on the actual day.

Kasha

Looking for a gluten-free substitute for stuffing (or dressing)? Kasha—commonly known as buckwheat groats—offers a delicious, nutty, toasty flavor. A hardworking staple in Central and Eastern Europe, it too is a family tradition for us. Drizzle kasha with some turkey gravy and you’ve got something truly wonderful.

Roasted Sweet Potatoes with Shallots

Skip the miniature marshmallows. Roasting sweet potatoes and shallots with rosemary, garlic and cayenne pepper elevates a Thanksgiving cliché, creating a naturally sweet/savory side dish that packs a little heat.

Leeks with Lemon Dijon Vinaigrette

While we’re at it, let’s give the green bean casserole a break this year. These impressive leeks are impressively easy too. Sautéed and braised quickly, they’re dressed with a buttery, lemony mustard vinaigrette that you create right in the pan. You can hold them briefly in a warm oven while other dishes come together.

Potato Salad with Capers, Shallots and Mustard

Yes, Uncle Don is expecting your mashed potatoes. But this Potato Salad with Capers, Shallots and Mustard, loosely based on numerous French recipes and served warm, is bursting with lively flavors and sophisticated enough to go with anything. And who says you can’t have mashed too?

Mustard-Maple Glazed Brussels Sprouts with Bacon

Brussels sprouts are enjoying a well-deserved moment. Here, they’re sautéed with garlic and tossed with walnuts, bacon and a mustard-maple glaze, then topped with Pecorino Romano. For any skeptics at the table, just say “bacon.”

 And if you don’t want to do turkey…

There are a number of reasons you may not want to tackle a turkey. Tiny kitchen with tinier oven. Not having enough guests to warrant a big bird. Wanting something faster. Wanting something vegetarian. Here are a few options if you want to skip the turkey.

For a smaller group, say three or four, go for a smaller bird. Roast a chicken. Or for something a little more swell for the holiday, try Marion’s Roast Duck recipe, with or without the pears, apples and potatoes roasted in the duck fat.

Go meaty. A wonderfully big-flavored Provençal dish, the Layered Pot Roast with Anchovies, Capers and Garlic pictured here requires minimal prep work and then a few hours in the oven while you get ready to greet your guests. For a quicker cooking main course, it doesn’t get any simpler than Steaks with Blue Cheese. Buy really good steaks, pan sear them in butter and oil and top them with a dollop of really good blue cheese. Done.

 Go meatless. Have vegetarian guests joining you for Thanksgiving? You can do better than tofurkey. Marion’s Gnocchi with Roasted Root Vegetables pictured above is a satisfying, seasonal vegetarian main course—and a colorful, flavorful side dish. For something even heartier, try her Casserole of Roasted Mushrooms, an assortment of roasted mushrooms, onions, garlic, spinach, ricotta cheese, spinach and pasta layered and baked like lasagna.