Easy Thanksgiving Side Dishes That Feed a Crowd on a Budget

20 from-scratch sides (with full recipes) that stretch your grocery budget without anyone noticing

The turkey gets all the attention, but anybody who has hosted Thanksgiving knows the truth: the side dishes are the meal. They’re what people go back for seconds on, what they ask you to bring again next year, and, if you’re not careful, where your grocery budget quietly falls apart.

On our farm in Western New York, November means the garden is put to bed, the root cellar is full, and the hens are still giving us just enough eggs to bake with. That’s how I plan my Thanksgiving side dishes: I start with what we already have, fill in with cheap pantry staples, and make almost everything from scratch.

This list covers 20 easy Thanksgiving sides with full recipes, from classic mashed potatoes to crockpot sides that free up your oven. It also includes make-ahead tips and a rough cost breakdown so you can plan a full table for a crowd without the sticker shock.

(Pair these with my 12 Easy Thanksgiving Appetizers You Can Grab at Costco and your whole menu is done.)

Why the Side Dishes Are Where You Save on Thanksgiving

The turkey is one fixed cost. You buy it once, usually on sale, and you’re done. The sides are where the money adds up, because most families serve six, eight, even ten of them.

Most traditional Thanksgiving sides are built on some of the cheapest foods in the grocery store: potatoes, onions, carrots, bread, butter, and flour. The expensive versions come from boxed mixes, pre-made casseroles, and convenience shortcuts that cost three times as much as the from-scratch version.

A few rules I follow every year:

• Shop the loss leaders. Grocery stores put potatoes, sweet potatoes, cranberries, butter, and baking staples on deep sale the two weeks before Thanksgiving. Buy them then.
• Shop your pantry first. Flour, broth, dried herbs, and breadcrumbs are probably already in your cupboard. My homesteader’s pantry staples list covers the basics I keep on hand all year.
• Make fewer dishes, bigger batches. Six generous sides beat ten skimpy ones every time.
• Cook from scratch where it counts. Green bean casserole, stuffing, and cranberry sauce are all dramatically cheaper homemade, and they taste better.

Classic Potato Sides

Potatoes are the backbone of any budget Thanksgiving. A 10-pound bag costs a few dollars and feeds a crowd.

1. From-Scratch Mashed Potatoes

These are the classic: nothing fancy, just potatoes, butter, and milk done right. For extra flavor, stir in a spoonful of my homemade rosemary parsley salt.

Serves 10–12 · 40 minutes

• 5 lb Yukon Gold potatoes
• ½ cup butter
• 1 cup whole milk, warmed
• 2 tsp salt, plus more to taste
• ½ tsp black pepper

1. Peel and quarter the potatoes. Put them in a large pot, cover with cold salted water, and bring to a boil.
2. Boil 15–20 minutes, until a fork slides in easily.
3. Drain, return to the hot pot, and let them steam dry for 1–2 minutes.
4. Mash with the butter, then add the warm milk a little at a time until creamy. Season with salt and pepper.

2. Crockpot Mashed Potatoes

Same potatoes, no stovetop. They stay warm in the slow cooker all afternoon, which is a lifesaver when the turkey runs late.

Serves 10–12 · 4 hours on high

• 5 lb potatoes, peeled and cut into 1-inch cubes
• 1 cup chicken broth
• ½ cup butter
• 4 oz cream cheese, softened
• ½ cup warm milk
• 1½ tsp salt and ½ tsp pepper

1. Add the potatoes, broth, and butter to a 6-quart slow cooker. Cook on high 4 hours or low 6–7 hours, until very tender.
2. Mash right in the crock. Stir in the cream cheese and milk, and season.
3. Hold on “keep warm” for up to 2 hours, stirring occasionally.

3. Budget Scalloped Potatoes

Rich and comforting, with a simple homemade cream sauce. It costs far less than the boxed kind and tastes like it took all day.

Serves 10–12 · 1 hour 45 minutes

• 3 lb russet potatoes, sliced ⅛ inch thick
• 4 tbsp butter
• ¼ cup flour
• 3 cups milk
• ½ small onion, minced
• 1½ tsp salt and ½ tsp pepper
• 1½ cups shredded cheddar

1. Heat the oven to 350°F and grease a 9×13 pan.
2. Melt the butter, cook the onion 2 minutes, then whisk in the flour for 1 minute. Slowly whisk in the milk and simmer until thickened, about 5 minutes. Season.
3. Layer a third of the potatoes, a third of the sauce, and a third of the cheese. Repeat twice.
4. Cover with foil and bake 60 minutes. Uncover and bake 30 minutes more, until tender and golden. Rest 10 minutes before serving.

Sweet Potato and Squash Sides

If you grew winter squash this year, this is its moment. If not, sweet potatoes and butternut squash are both cheap in November.

4. Sweet Potato Casserole

One casserole dish feeds a dozen people. Make it with a pecan crumble or marshmallows, whichever your family fights over.

Serves 12 · 1 hour 30 minutes

• 4 lb sweet potatoes (about 6 medium)
• ¼ cup butter, melted
• ½ cup brown sugar
• 2 eggs
• ½ cup milk
• 1 tsp vanilla, 1 tsp cinnamon, and ½ tsp salt
• Pecan topping: ½ cup brown sugar, ⅓ cup flour, 3 tbsp cold butter, and ¾ cup chopped pecans
• Or marshmallow topping: 3 cups mini marshmallows

1. Bake the sweet potatoes at 400°F for 45–60 minutes, until soft. Scoop out the flesh.
2. Mash with the butter, brown sugar, eggs, milk, vanilla, cinnamon, and salt. Spread in a greased 9×13.
3. For pecan topping: rub the brown sugar, flour, and butter together into crumbs, stir in the pecans, and sprinkle over. Bake at 350°F for 30 minutes.
4. For marshmallow topping: bake 20 minutes, add the marshmallows, and bake 10 minutes more until toasted.

5. Roasted Butternut Squash

Simple, cheap, and one of the prettiest dishes on the table.

Serves 8 · 45 minutes

• 1 large butternut squash (about 3 lb), peeled and cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tsp salt and ½ tsp pepper
• ½ tsp cinnamon or smoked paprika

1. Heat the oven to 400°F.
2. Toss everything together and spread in a single layer on two sheet pans.
3. Roast 30–35 minutes, flipping halfway, until caramelized.

6. Maple-Glazed Acorn Squash

Save the seeds for the chickens. They love them as much as we love this squash.

Serves 6 (or 12 cut into wedges) · 45 minutes

• 3 acorn squash, halved and seeded
• 3 tbsp butter, melted
• 3 tbsp maple syrup
• Pinch of salt and cinnamon

1. Heat the oven to 400°F. Roast the squash cut-side down on a sheet pan for 25 minutes.
2. Flip, brush with the butter, maple syrup, salt, and cinnamon.
3. Roast 15–20 minutes more, until fork-tender and glossy.

[Image: roasted squash and sweet potato casserole on a rustic wood board]

Thanksgiving Vegetable Sides

Every Thanksgiving table needs a few vegetable sides to balance out all the potatoes and bread. These are the ones that disappear first at our house.

7. From-Scratch Green Bean Casserole

Skip the canned soup. A quick homemade mushroom cream sauce tastes like the classic, only better, and you control the salt.

Serves 10 · 50 minutes

• 2 lb fresh green beans, trimmed and cut into 2-inch pieces
• 4 tbsp butter
• 8 oz mushrooms, chopped
• ½ onion, diced
• 2 cloves garlic, minced
• ¼ cup flour
• 1 cup chicken broth
• 1 cup milk
• 1 tsp salt and ½ tsp pepper
• 1½ cups crispy fried onions, divided

1. Heat the oven to 375°F.
2. Boil the green beans 4–5 minutes, then plunge into ice water and drain well.
3. Melt the butter and cook the mushrooms and onion 6–8 minutes. Add the garlic, then stir in the flour for 1 minute.
4. Whisk in the broth and milk and simmer until thick, 4–5 minutes. Season.
5. Fold in the beans and half the fried onions. Spread in a 9×13 and bake 25 minutes.
6. Top with the remaining fried onions and bake 5 minutes more.

8. Roasted Brussels Sprouts

Roasted hot until the edges crisp, then finished with honey or balsamic. Even the Brussels sprouts skeptics go back for more.

Serves 8 · 30 minutes

• 2 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 tsp salt and ½ tsp pepper
• 2 tbsp honey or balsamic vinegar

1. Heat the oven to 425°F.
2. Toss the sprouts with oil, salt, and pepper, and place cut-side down on a sheet pan.
3. Roast 20–25 minutes, until the edges are crispy. Drizzle with honey or balsamic and toss.

9. Honey-Glazed Carrots

A two-pound bag of carrots becomes a side dish for a crowd for just a couple of dollars.

Serves 8 · 20 minutes

• 2 lb carrots, sliced ¼ inch thick on the diagonal
• 3 tbsp butter
• 3 tbsp honey
• ½ tsp salt
• Chopped fresh parsley

1. Simmer the carrots in salted water 6–8 minutes, until just tender. Drain.
2. Return to the pan with the butter, honey, and salt.
3. Cook 2–3 minutes, stirring, until glazed. Top with parsley.

10. Simple Garden Vegetable Medley

Use whatever you have left from the garden or the freezer. This is also an easy low-carb option if you have diabetic or health-conscious guests at the table.

Serves 10 · 30 minutes

• 3 lb mixed vegetables (broccoli, cauliflower, green beans), fresh or frozen
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt and ½ tsp pepper
• ¼ cup grated Parmesan (optional)

1. Heat the oven to 425°F.
2. Toss the vegetables with oil, garlic, salt, and pepper and spread on two sheet pans.
3. Roast 20–25 minutes; add 10 minutes if roasting straight from frozen. Sprinkle with Parmesan.

Homemade Stuffing and Dressing

Stuffing is the ultimate frugal side dish, because it was invented to use up stale bread. Start saving bread heels and leftover loaves in the freezer a few weeks before Thanksgiving.

11. Classic Homemade Stuffing

It costs a fraction of the boxed mix, feeds far more people, and makes the whole house smell like Thanksgiving.

Serves 12 · 1 hour 15 minutes, plus drying the bread

• 1½ lb bread, cut into 1-inch cubes (about 14 cups)
• ½ cup butter
• 1 large onion, diced
• 3 celery ribs, diced
• 2 tsp dried sage, 1 tsp dried thyme, and 1 tbsp dried parsley
• 1 tsp salt and ½ tsp pepper
• 2 eggs
• 2½–3 cups chicken broth

1. Dry the bread cubes overnight on sheet pans, or bake at 250°F for 45 minutes.
2. Melt the butter and cook the onion and celery 8–10 minutes. Stir in the herbs, salt, and pepper.
3. Toss the vegetables with the bread in a big bowl. Whisk the eggs with 2½ cups broth and pour over, adding more broth until moist but not soggy.
4. Spread in a greased 9×13. Cover and bake at 350°F for 30 minutes, then uncover and bake 20–25 minutes until golden.

12. Cornbread Dressing

A Southern favorite and one of the cheapest sides on this list. Bake the cornbread a day or two ahead so it can go a little stale.

Serves 12 · 1 hour 15 minutes

• 1 pan cornbread (9×13 size), crumbled and left out overnight (about 8 cups)
• 4 cups dried white bread cubes
• ½ cup butter
• 1 onion and 3 celery ribs, diced
• 1½ tsp dried sage and 1 tsp dried thyme
• 1 tsp salt and ½ tsp pepper
• 3 eggs
• 3–3½ cups chicken broth

1. Cook the onion and celery in butter 8–10 minutes, then add the herbs.
2. Combine with the cornbread and bread cubes. Whisk the eggs with the broth and stir in until the mixture looks like thick, wet oatmeal.
3. Spread in a greased 9×13 and bake uncovered at 350°F for 40–45 minutes, until set and golden.

Casseroles That Stretch

When you’re feeding a crowd, a casserole is your best friend. One pan can feed a dozen people for a few dollars.

13. Corn Casserole

Two cans of corn, a box of corn muffin mix, and a few fridge staples. It’s sweet and fluffy, and it’s always the first empty dish on the table.

Serves 8 (double it in a 9×13 for 16) · 1 hour

• 1 can (15 oz) whole-kernel corn, drained
• 1 can (14.75 oz) creamed corn
• 1 box (8.5 oz) corn muffin mix
• 1 cup sour cream
• ½ cup butter, melted
• 1 egg

1. Heat the oven to 350°F and grease an 8×8 pan.
2. Stir everything together and pour into the pan.
3. Bake 45–55 minutes, until golden and just set in the center.

14. Broccoli Cheese Casserole

Frozen broccoli works perfectly here, and it’s often cheaper than fresh in November.

Serves 10 · 45 minutes

• 2 lb frozen broccoli florets, thawed and drained
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 2 cups shredded sharp cheddar
• 1 tsp salt, ½ tsp pepper, and ½ tsp garlic powder
• 1 cup breadcrumbs tossed with 2 tbsp melted butter

1. Heat the oven to 350°F.
2. Melt the butter, whisk in the flour for 1 minute, then whisk in the milk and simmer until thick. Stir in the cheese and seasonings until smooth.
3. Fold in the broccoli and spread in a greased 9×13. Top with the buttered breadcrumbs.
4. Bake 25–30 minutes, until bubbly.

From-Scratch Rolls and Bread

Store-bought dinner rolls add up fast when you need three dozen. Homemade rolls are mostly flour, milk, and yeast. Save this on Pinterest!

15. Easy Homemade Dinner Rolls

This recipe makes two dozen soft rolls for a couple of dollars, and you can shape and freeze them the weekend before.

Makes 24 · 3 hours, mostly rising

• 1½ cups warm milk (about 110°F)
• 1 tbsp instant or active dry yeast
• ⅓ cup sugar
• ½ cup butter, softened, plus melted butter for brushing
• 2 eggs
• 1½ tsp salt
• 5–5½ cups all-purpose flour

1. Stir the milk, yeast, and sugar together and let sit 5 minutes. Add the butter, eggs, salt, and 4 cups of flour and mix.
2. Add flour a little at a time until a soft dough forms. Knead 6–8 minutes, until smooth.
3. Cover and let rise until doubled, about 1 hour.
4. Divide into 24 balls and place in two greased 9×13 pans. Let rise 30–45 minutes.
5. Bake at 375°F for 15–18 minutes, until golden. Brush with melted butter.

To make ahead: freeze the shaped, unrisen rolls on a sheet pan, then bag them. The night before, put them in greased pans in the fridge. On Thanksgiving, let them rise 1–2 hours at room temperature, then bake.

16. Skillet Cornbread

It takes about 30 minutes start to finish, uses pantry staples, and goes with everything on the table.

Serves 8 · 30 minutes

• 1 cup cornmeal
• 1 cup flour
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• 2 eggs
• ⅓ cup melted butter, plus 1 tbsp for the skillet

1. Put 1 tbsp butter in a 10-inch cast iron skillet and heat it in a 425°F oven.
2. Whisk the dry ingredients together, then stir in the milk, eggs, and melted butter just until combined.
3. Pour into the hot skillet and bake 18–22 minutes, until golden.

For honey butter: mix ½ cup soft butter with 2 tbsp honey.

[Image: basket of golden homemade dinner rolls with a crock of butter]

Cold Sides and Salads

Cold sides are the unsung heroes of Thanksgiving. They don’t need oven space, and most of them can be made a day ahead.

17. Homemade Cranberry Sauce

It’s cheaper than canned and tastes a hundred times better. Stock up on extra bags when cranberries go on sale and freeze them for later.

Makes about 2¼ cups, serves 10 · 15 minutes

• 12 oz fresh or frozen cranberries
• 1 cup sugar
• 1 cup water or orange juice
• Zest of 1 orange (optional)

1. Bring the sugar and liquid to a boil, stirring until the sugar dissolves.
2. Add the cranberries and simmer about 10 minutes, until they pop and the sauce thickens. Stir in the zest.
3. Cool completely; it thickens more as it sets. It keeps 1 week in the fridge or up to 2 months in the freezer.

18. Fall Harvest Salad

Fresh and crunchy, it cuts through all the richness on the plate.

Serves 8–10 · 15 minutes

• 10 oz mixed greens
• 2 apples, thinly sliced
• ½ cup dried cranberries
• ½ cup toasted pecans or pumpkin seeds
• ½ cup crumbled feta (optional)
• Vinaigrette: ⅓ cup olive oil, 3 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and salt and pepper

1. Shake the vinaigrette ingredients together in a mason jar.
2. Right before serving, toss the greens, apples, cranberries, nuts, and feta with the dressing.

Crockpot Thanksgiving Sides That Free Up Your Oven

The biggest Thanksgiving bottleneck isn’t money. It’s oven space. The turkey hogs the oven for hours, so the slow cooker becomes the second oven. Pair these two with the Crockpot Mashed Potatoes (#2) and you’ve cleared half your oven.

19. Crockpot Stuffing

The edges get slightly crisp and the middle stays moist, with zero oven time.

Serves 12 · 4 hours on low

• The same ingredients as the Classic Homemade Stuffing (#11), but start with 2 cups of broth

1. Prepare the stuffing mixture through step 3 of #11, using 2 cups of broth to start.
2. Pack loosely into a greased 6-quart slow cooker.
3. Cook on low about 4 hours. Add a splash of broth if it looks dry, and remove the lid for the last 30 minutes so the top firms up.

20. Slow Cooker Green Beans

Hands-off, oven-free, and perfect for potlucks.

Serves 12 · 4–5 hours on low

• 3 lb fresh green beans, trimmed (or 3 lb frozen)
• 6 slices bacon, cooked and crumbled (or 2 tbsp butter)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp salt and ½ tsp pepper

1. Add everything to a 6-quart slow cooker and stir.
2. Cook on low 4–5 hours for fresh beans, or 3–4 hours for frozen, until tender.

Make-Ahead Thanksgiving Sides

The secret to a calm Thanksgiving is doing most of the work before Thursday. Here’s what can be made ahead:

• Up to a month ahead (freezer): dinner rolls (shaped, unbaked), cornbread for dressing, dried bread cubes, and cranberry sauce.
• Two to three days ahead: cranberry sauce (fridge), salad dressing, and chopped onions, celery, and carrots.
• The day before: assemble the sweet potato casserole, green bean casserole, and broccoli cheese casserole. Cover and refrigerate, then bake on Thanksgiving Day.
• Thanksgiving morning: start the crockpot sides, bake the rolls, and roast the vegetables while the turkey rests.

If you’ve never stocked a freezer before a big holiday, my make-ahead freezer meals guide walks you through how I prep and freeze garden produce. The same method works for holiday sides.

How Many Sides You Need for a Crowd (and What They Cost)

A good rule of thumb: plan on one side dish for every two to three guests, with a maximum of eight to ten sides. More than that and you’ll be eating leftovers until Christmas.

Guests	Number of sides	Suggested lineup
6–8	4–5	Mashed potatoes, stuffing, green beans, cranberry sauce, rolls
10–12	6–7	Add sweet potato casserole and corn casserole
15–20	8–10	Add a roasted vegetable, a salad, and a second starch

Here’s a rough idea of what a from-scratch side costs to feed 10 to 12 people when you shop the holiday sales:

Side dish	Approximate cost
Mashed potatoes	$5–7
Homemade stuffing	$3–5
From-scratch green bean casserole	$6–8
Sweet potato casserole	$5–7
Homemade cranberry sauce	$2–3
Corn casserole	$4–5
Homemade dinner rolls (2 dozen)	$2–3
Roasted carrots or Brussels sprouts	$3–5

That’s a full spread of eight sides for roughly $30 to $43 total, often less than what you’d spend on pre-made sides from the deli case for half as many people. If guests offer to bring something, hand them a recipe from this list and your cost drops even further.

Your Thanksgiving Side Dish Game Plan

A big meal is really just a lot of small tasks in the right order. Here’s the simple timeline I use every year:

1. Three weeks out: decide on your menu and headcount, and start saving bread for stuffing.
2. Two weeks out: shop the loss-leader sales for potatoes, cranberries, butter, and baking staples.
3. One week out: make and freeze the rolls and cornbread.
4. Monday and Tuesday: make the cranberry sauce, chop the vegetables, and mix the salad dressing.
5. Wednesday: assemble the casseroles, dry the bread cubes, and set the table.
6. Thursday: crockpot sides on in the morning, casseroles in the oven while the turkey rests, rolls last.

Keep everything, from your menu and shopping list to your prep timeline, in one place, and Thanksgiving goes from chaotic to manageable. That’s exactly why I created my Meal Planner. It’s the same system I use to plan our holiday meals, stretch our grocery budget, and make sure nothing gets forgotten in the back of the fridge. Grab the Meal Planner here →

And when the dishes are done and the leftovers are piling up, turn them into something new. Leftover turkey, potatoes, and vegetables make an incredible pot of soup. Find a recipe in my 25 easy fall soup recipes. And don’t forget dessert: my holiday baked goods recipes have plenty of from-scratch pies and treats to round out the table.

Happy Thanksgiving from our farm to yours!