17+ Thanksgiving Recipe Side Dishes Dive Into Deliciousness!

Roasted Fall Vegetables

Ingredients:

• 1 lb of Brussels sprouts, trimmed and halved
• 1 lb of butternut squash, peeled and cubed
• 1 lb of carrots, peeled and sliced
• 1 lb of sweet potatoes, peeled and cubed
• 1 red onion, sliced
• 3 tbsp of olive oil
• 1 tsp of salt
• 1 tsp of black pepper
• 1 tsp of garlic powder
• 1 tsp of dried thyme

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss together the Brussels sprouts, butternut squash, carrots, sweet potatoes, and red onion with the olive oil, salt, black pepper, garlic powder, and dried thyme.
3. Spread the vegetables out onto a large baking sheet in a single layer.
4. Bake for 25-30 minutes, or until the vegetables are tender and lightly browned.

Cornbread Stuffing

Ingredients:

• 6 cups of cubed cornbread
• 1 lb of ground pork sausage
• 1 cup of chopped celery
• 1 cup of chopped onion
• 1 cup of chopped mushrooms
• 1 tsp of sage
• 1 tsp of thyme
• 1 tsp of rosemary
• 1 tsp of salt
• 1 tsp of black pepper
• 2 cups of chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the pork sausage over medium heat until browned.
3. Add in the celery, onion, and mushrooms and cook until the vegetables are tender.
4. Stir in the sage, thyme, rosemary, salt, and black pepper.
5. In a large mixing bowl, combine the cooked sausage mixture with the cubed cornbread.
6. Pour in the chicken broth and mix until well combined.
7. Transfer the mixture to a greased baking dish.
8. Bake for 25-30 minutes, or until the top is golden brown.