With the Main Course recipes we shared earlier this week, you should have a great head start towards building your holiday menu. Next up: Compliment that dish with the perfect appetizers and sides, giving you everything you need to make a crowd-pleasing feast.

“I love the entire holiday season, I celebrate it all; but the truth of the matter is: It all starts with Thanksgiving!

As a kid, you start a new school year, and then you’re off and running from September straight to November. When you reach Thanksgiving, you know you’ve got it made: one long stretch of celebrations through to the New Year.

That whole span of time is something I recall even today—the house smelling like turkey meant the good times were starting. Everybody’s feeling good, even during years when there was heavy stuff going on… So for me, that’s why I’m kind of obsessed with making fun tables and celebrating, because if we can’t make ourselves feel happy and feel grateful, we run the risk of becoming some new kind of person, someone who allows social media to dictate who we are.”

—Whoopi Goldberg
From The Unqualified Hostess: I do it my way so you can too!

Wild Mushroom & Kale Stuffing

Jenni Kayne–the creator of the eponymous lifestyle brand–brings her thoughtful hands-on approach to this essential side dish. Note: This stuffing’s cornbread base should bake 1-2 days early for the optimal texture.

From Pacific Natural: Simple Seasonal Entertaining

Corn & Pecan Spoon Bread

Spoon bread has been on southern tables for generations, though it’s said to have been invented by Native Americans. With a corn bread–like taste and the airiness of a soufflé, it also conjures up savory French cuisine. Bake spoon bread right before serving and get it to the table quickly to show off its puff reminiscent of a soufflé.

From Pecans: Recipes & History of an American Nut

Baked Acorn Squash with Parmesan and Sage

If you’re looking for an easy to master side dish, try this savory-sweet acorn squash. The results are soft, flavorful squash that are as tender as they are buttery.

From The Art of the Host: Recipes And Rules For Flawless Entertaining

Pancetta Brussels Sprouts with Pecan Dusting

This roasted side dish is simple to make, beautiful on the plate, and an essential for any Thanksgiving menu. Roasting the Brussels sprouts at such a high temperature caramelizes and crisps them to an irresistible texture. They are loaded with nutrition and require little preparation to become a memorable side dish.

From Pecans: Recipes & History of an American Nut

Crushed Potatoes with Chili and Saffron Aioli

*Vegan
“Crushed is probably my absolute favorite way to serve potatoes; they come out great every time, they are simple to prepare without fuss, and, after roasting, they become both crisp and soft at the same time. Here, they are served with a chili and saffron aioli.” —Karoline Jönsson

From Happy Vegan Christmas

Butternut Mac & Cheese

Bring a touch of fall into this staple holiday side dish. The perfect combination of sweetness from the butternut squash and cheesy goodness will make it hit with guests of all ages.

From MOB Kitchen: Big Flavors on a Small Budget

Potato Pancakes

“My grandfather emigrated from Greece to the United States when he was 15 years old . He started working as a dishwasher and eventually owned a string of successful diners in New York City. This dish is based on his recipe, which my mother often made for me as a child. I hope you share it with your family as well.” —Nick Voulgaris

From The Kerber’s Farm Cookbook: A Year’s Worth of Seasonal Country Cooking

Baked Artichokes with Lemony Ricotta Dip

“The most convivial way to start a meal, bring a tray of these to the table with a big bowl for the leaves, plus the dipping sauce, and see everyone get stuck in with fingers and spoons.” —Itamar Srulovich and Sarit Packer

From Honey & Co. at Home: Middle Eastern recipes from our kitchen

Spiced Butternut Squash Phylas

A twist on the Mediterranean classic, these comforting phylas are packed with fragrant spices, rich butternut squash, savory feta cheese, and flaky filo dough.

From Honey & Co. at Home: Middle Eastern recipes from our kitchen

Orange Cranberry Relish

Rarely do you find a Thanksgiving table without a touch of cranberry. Why not forego the canned variety this year and try this easy, citrus-y take on a classic.

From The Art of the Host: Recipes And Rules For Flawless Entertaining

Chorizo Cheese Twists

If you’re looking for something salty and crunchy for people to nibble on with drinks—yet still fancy and festive—try this “tarted-up cheese straw” from chef James Ramsden.

From Let’s Do Dinner

Loaded Baked Brie

“Baked brie is a massive crowd-pleaser. It’s absolutely beautiful and very easy to create. You can top these babies with just about anything, depending on your taste, and what you have available… Another big bonus is that you can assemble everything ahead of time, then simply bake the cheese wheels when you’re ready to eat.” —Clare Scrine

From The Shared Table: Vegetarian and Vegan Feasts to Cook for Your Crowd

Caramelized Apples

Caramelizing apples is an inexpensive and easy way to add that special something to both sweet or savory dishes. With only a few ingredients, it’s amazingly versatile.

From Roasts

Honey-Roasted Carrots with Za’atar

Za’atar—a Mediterranean herb mix found in most supermarkets made up of dried herbs like oregano, marjoram or thyme, earthy spices like cumin and coriander, sesame seeds, salt, and sumac—makes these side carrots savory and rich.

From Let’s Do Dinner

Mushroom and Goat’s Cheese Arancini Balls

*Vegan, Gluten-free
“These arancini balls are a perfect starter or addition to a special meal. The simple flavor combination is delicious, and they’re brilliant with a creamy pesto dipping sauce, aioli, or a tomato-based chutney. Crumbing the balls in polenta, rather than breadcrumbs, keeps them gluten-free and holds them together when frying. You can also fry these ahead of time and reheat them in the oven.” —Clare Scrine

From The Shared Table: Vegetarian and Vegan Feasts to Cook for Your Crowd

Pumpkin Soup with Apples and Rosemary

Enjoy the warmth and comfort of Fall with this creamy and velvety-smooth soup. This recipe calls for canned pumpkin puree, making it an easy addition to your holiday meal that will taste anything but.

From The Art of the Host: Recipes And Rules For Flawless Entertaining