Thanksgiving Sides: How to Season Potatoes, Squash and Stuffing

The turkey gets the attention, but the sides fill the plate. This guide gives starting amounts for nine classic Thanksgiving sides, from roasted potatoes to gravy, using a short list of seasonings so you're not buying a new jar for every dish. Most of these sides can share one oven at 400 to 425°F, and there is a make-ahead plan at the end to keep the big day calm.

The short seasoning list

You can season a whole Thanksgiving table with five jars. The key is knowing which ones already contain salt, so the meal doesn't end up too salty.

A simple rule: when a recipe uses a blend that contains salt, leave the plain salt out at first and add it only after tasting.

1. Roasted potatoes

For 2 pounds of potatoes cut into 1-inch pieces, toss with 2 tablespoons olive oil, 2 teaspoons Roasted Veggie Seasoning and 3/4 teaspoon salt. Roast at 425°F for 35 to 45 minutes, turning once, until crisp at the edges.

For crispier potatoes: parboil the pieces in salted water for 7 minutes, drain well and shake them in the pot to rough up the edges before tossing with oil and seasoning. Spread them out in a single layer, using two pans if needed. Crowded potatoes steam instead of browning.

2. Garlic and herb mashed potatoes

• 3 pounds Yukon Gold or russet potatoes, peeled and cut into chunks
• 6 tablespoons butter
• 3/4 to 1 cup warm milk or half-and-half
• 2 teaspoons Garlic and Herb Seasoning
• 1/2 teaspoon Granulated Garlic (optional, for extra garlic)

1. Start the potatoes in cold, salted water and simmer for 15 to 20 minutes, until a knife slides in easily.
2. Drain and let them steam dry in the pot for 2 minutes.
3. Warm the butter and milk with the seasoning so the herbs bloom, then mash it into the potatoes.
4. Taste before adding salt, since the blend already contains sea salt.

Make-ahead tip: mashed potatoes hold well for up to 2 hours in a slow cooker on low with a splash of extra milk stirred in.

3. Butternut squash and carrots

Toss 2 pounds of cubed squash and carrots with 2 tablespoons oil and 2 teaspoons Roasted Veggie Seasoning, plus salt to taste. Roast at 425°F for 30 to 40 minutes. For the full recipe, see Savory Roasted Butternut Squash and Carrots. A drizzle of maple syrup in the last 5 minutes adds sweetness without burning.

4. Roasted Brussels sprouts

Trim and halve 1 1/2 pounds of Brussels sprouts. Toss with 2 tablespoons olive oil, 1 1/2 teaspoons Roasted Veggie Seasoning and 1/2 teaspoon salt. Roast cut side down at 425°F for 20 to 25 minutes, until the cut sides are deep brown. Finish with a squeeze of lemon or a little balsamic vinegar.

5. Green beans

Blanch 1 1/2 pounds of trimmed green beans for 3 minutes, then drain and chill in ice water. Just before serving, sauté in 2 tablespoons butter with 1 1/2 teaspoons Garlic and Herb Seasoning until hot. The blend already contains sea salt, so taste before adding more. Garlic and Herb includes a little cayenne, which adds gentle warmth. Toasted sliced almonds make a nice finish.

6. Stuffing

For a 9 by 13-inch pan of bread stuffing:

• 12 cups day-old bread cubes (about a 1 1/2 pound loaf)
• 1/2 cup butter
• 1 1/2 cups diced onion and 1 1/2 cups diced celery
• 2 teaspoons Ground Thyme
• 1 teaspoon Granulated Garlic
• 1/2 teaspoon black pepper and 1 teaspoon salt
• 2 eggs
• 2 1/2 to 3 cups turkey or chicken broth

1. Cook the onion and celery in butter until soft, about 8 minutes. Stir in the thyme, garlic and pepper for the last minute.
2. Toss with the bread. Whisk the eggs into 2 1/2 cups of broth and pour over, adding more broth if the bread still looks dry.
3. Bake covered at 375°F for 25 minutes, then uncovered for 15 to 20 minutes until golden. The center should reach 165°F.

Ground thyme spreads evenly through the bread, so there are no woody stems to pick out. For food safety, bake stuffing in a pan rather than inside the turkey, or check that stuffing cooked in the bird also reaches 165°F.

7. Make-ahead turkey gravy

1. Melt 4 tablespoons butter in a saucepan. Whisk in 1/4 cup flour and cook for 2 minutes, until it smells nutty.
2. Slowly whisk in 4 cups turkey or chicken stock.
3. Add 1/2 teaspoon Ground Thyme, 1/4 teaspoon Granulated Garlic and black pepper. Simmer for 10 minutes, until it coats a spoon.
4. On the day, whisk in strained pan drippings from the turkey, then taste and add salt.

Gravy keeps for up to 3 days in the refrigerator. Rewarm gently and thin with a little stock if it has thickened.

8. Herb butter for the turkey

Mix 1/2 cup softened butter with 1 teaspoon Ground Thyme, 1 teaspoon Granulated Garlic, 1/2 teaspoon black pepper and the zest of 1 lemon. Loosen the skin over the breast and thighs and spread the butter underneath, then salt the outside. Roast until the thickest part of the breast reaches 165°F, checking the thigh as well. See our internal temperature guide for more.

9. Garlic dinner rolls

Mix 3 tablespoons softened butter with 2 teaspoons Garlic Bread Seasoning. Brush over store-bought or homemade rolls and warm at 350°F for 5 to 8 minutes while the turkey rests. Leftover garlic butter is great on corn or tossed with leftover roasted vegetables.

How much to buy

A make-ahead plan for the day

Frequently asked questions

Can one seasoning work for all the vegetables?

Yes. Roasted Veggie Seasoning works on potatoes, squash, carrots, Brussels sprouts and green beans, so one bottle covers most of the table. For a salted all-in-one blend, try Original Veggie Seasoning.

How do I keep sides from tasting too salty?

Check which blends already contain salt. Roasted Veggie Seasoning has none, while Garlic and Herb and Garlic Bread Seasoning do. Add plain salt only after tasting.

Can I use dried thyme leaves instead of ground thyme?

Yes. Use about 1 1/2 times as much and crumble the leaves between your fingers. Ground thyme blends more evenly into stuffing and gravy.

Is anything here spicy?

Not noticeably. Garlic and Herb contains a little cayenne for warmth. If you are cooking for guests who avoid any heat, use Roasted Veggie Seasoning and Ground Thyme instead.

How should I store leftover seasoning?

Keep jars sealed, away from the stove's heat and steam. Most ground spices taste best within about a year. See our guide to the shelf life of spices.

Explore more from Savu Birra

Read How to Roast Vegetables, plan the main course with How to Season a Prime Rib Roast, or browse the Spice Gift Guide for hostess gifts.