Side dishes

Hearty and cost-effective, this classic lets the slow cooker do all the work. 

Dried mushrooms and cranberries add new layers of flavour to the traditional bread stuffing.

The classic French-Canadian meat pie was reimagined in 1981 as a Thanksgiving side, and we’re all for it. This stuffing is cooked mostly on the stovetop, freeing up your oven for other baked dishes. Simplify your prep by toasting the bread the day before and storing in a covered container at room temperature until ready to use.

It’s time to bring casseroles back to the Thanksgiving table. This 1990 recipe strays from the ’50s method of using canned cream soup, instead turning sour cream and swiss cheese into a quick cream sauce to blanket blanched green beans. Don’t forget the cracker topping to give each bite some crispy texture.

Inspired by the fancified grilled cheese of the early 2010s, this creamy mac and cheese is coated with three types of cheese and sweet roasted squash for a seasonal take on our favourite pasta dish. Roast the squash a day or two in advance, then refrigerate until needed. Gently stirring in the cheese without melting it will give you a deliciously gooey effect when serving.