Hear it from the Wethersfield High School Faculty and Students: What’s the Move with Thanksgiving Side Dishes and Their Recipes?

By: Jenevieve Haggerty & Elli Avdimetaj '26
It’s that time of year, where colored leaves fall and winter is upcoming. Before the joy of Christmas, we are given Thanksgiving to celebrate a harvest that originated from a  companionship between the Wampanoag people and English colonists in Plymouth, Massachusetts.

Over the years, Thanksgiving has been seen as a holiday to be celebrated with family and friends while enjoying a prepared meal. Turkey is the main course for every Thanksgiving dinner, but what of the side dishes?


With Thanksgiving just around the corner, making dinner for the family is a goal for all. We asked Wethersfield staff and students what their favorite side dish is for Thanksgiving, so we could share complementary recipes with you to make for this upcoming holiday! 

Stuffing

Based on responses, stuffing is a fan-favorite amongst the people! Typically made with bread, vegetables, and a specific broth, people tend to enjoy its presence at the dinner table. It is often served with the main course, Turkey. Here’s what our teachers and students had to say: 

Mr. Hooper, the French teacher at WHS says, “My favorite Thanksgiving side dish is stuffing. Stuffing is adaptable to anything. I would eat it year round if it was normal, I do eat it year-round. Respect to gravy as well. Turkey, if you want my full opinion, turkey is the worst part of Thanksgiving. Tryptophan, I am not a fan. TryptoNOfan, matter of fact.”

Coming from  Track coach and Social Studies teacher, Stephen Carr, “I like sausage stuffing. It’s toasted white bread, celery, sausage, a little chicken stock, some spices, and you put it in the oven and bake it off. It’s good because it crisps up a little bit, like the bread.” Now that’s a good dish to have before running!

One of the English teachers here at WHS, Mrs Mucinskas,  makes a statement on “loving stuffing and gravy” and how it isn’t “even a discussion.” Along with Wethersfield High School Senior Madina Fazini agreeing by referring to “how good” the dish serves as a side.
Click READ MORE to see the recipe plus some other favorites!

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. Want to make it at home? Try a recipe:

Ingredients
Dry Ingredients

• 1 loaf (about 1.5 lbs) of day-old white sandwich bread, brioche, or sourdough, cut into 1-inch cubes (or 10-12 cups of pre-cut bread cubes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon dried sage (or 3 tablespoons fresh, chopped sage)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped thyme)

Wet Ingredients

• 1 cup (2 sticks / 225g) unsalted butter, plus extra for the pan
• 1 large yellow onion, finely chopped
• 4 stalks celery, finely chopped
• 2 cups chicken or vegetable broth (low-sodium is preferred)
• 2 large eggs, lightly beaten

Instructions1. Prepare the Bread (Drying)

1. If using fresh bread: Spread the 1-inch bread cubes evenly on two large baking sheets.
2. Toast: Bake in a preheated oven at 300°F (150°C) for 10-15 minutes, tossing halfway through, until the cubes are dried out and slightly crispy, but not browned. This step prevents the stuffing from becoming soggy.
3. Transfer the dry bread cubes to a very large mixing bowl.

2. Sautéd Vegetables

1. Melt the 1 cup of butter in a large skillet over medium heat.
2. Add the chopped onion and celery. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent. Do not brown them.
3. Stir in the salt, pepper, dried sage, and dried thyme. Cook for 1 minute until the herbs are fragrant.
4. Remove the skillet from the heat and allow the mixture to cool for 5 minutes.

3. Combine and Moisten

1. Pour the warm butter and vegetable mixture over the dried bread cubes in the large mixing bowl. Toss gently to distribute the seasonings and coat the cubes.
2. In a separate bowl, whisk together the 2 cups of broth and the 2 lightly beaten eggs.
3. Pour the broth/egg mixture over the bread and vegetable mixture. Toss gently but thoroughly until all the bread is evenly moistened. Do not mash the bread.

4. Bake

1. Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish.
2. Transfer the stuffing mixture to the prepared baking dish and spread it evenly. Do not pack it down tightly, as this will prevent it from getting crispy.
3. Bake Covered: Cover the dish tightly with aluminum foil and bake for 30 minutes.
4. Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the top is golden brown and crispy. The internal temperature should reach at least 165°F (74°C).
5. Serve: Let the stuffing rest for 10 minutes before serving hot.​

Mac and Cheese

Coming in second place for the best Thanksgiving side dish is Mac and Cheese! Made with any sort of pasta and any sort of cheese, its gooey companions with the rest is certainly needed. Mac and cheese is seen to be more of a popular dish resonating with teenagers and kids rather than adults. Wethersfield High School Seniors Sophie Centurelli and Rosie Thigpen share a similar love  for the food. 

“I would say that my favorite Thanksgiving side dish is mac and cheese. I love cheese and I love Mac. I am a very picky eater, so there's not much food besides cheese, bread, crackers, only thinly sliced turkey, etc. But I would definitely say that mac and cheese takes the trophy for my favorite Thanksgiving side dish,” says Sophie. 

“I would say mac n cheese, because my dad has made it every year since I was little so it’s been a tradition, and it would be weird to not have it,” Rosie Thigpen shares. 

The most popular recipe of 2024 was TikTok, famous internet chef Tini’s mac and cheese! Tini is a sensation in the cooking field and has gained immense popularity from Gordon Ramsay’s “Next Level Chef” and Tiktok.  With many seasonings applied, corkscrew pasta, shredded cheese and a homemade roux, you can’t get enough out of it! Here’s her recipe so you can make this dish for your family on Thanksgiving:

Ingredients

• 1lb Cork screw noodles (I have also used shells)
• 1lb mozzarella
• 1lb Colby jack
• ½ lb sharp cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoon butter
• 3 tablespoon flour
• 1 can evaporated milk
• 2 cups heavy cream
• 1 tablespoon Dijon mustard
• Chives (optional)

Instructions: 

Cook your 1lb of pasta with the instructions on the package. Drain and set it aside. Preheat your oven to 350°F (175°C).

Shred all of your cheese into a bowl (1lb mozzarella, 1lb Colby jack, ½ lb sharp cheddar cheese). Mix and divide in half, splitting into two bowls. In a small bowl, combine your spices to make your seasoning (½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper).

In a large pan or skillet, melt the 3 tbsp butter over medium heat. Once melted, add half of the seasoning, mix, and then gradually add your flour, stirring until combined. Whisk in your evaporated milk, adding slowly and whisk until fully combined, or until there are no clumps. Cook until the mixture is thick and boiling.

Slowly add the heavy cream and remaining seasoning, continuously stirring. Add your dijohn mustard and stir until the mixture is thickened.

Remove from heat and slowly add half of your cheese mixture (1 bowl) about a handful at a time, and stir until fully melted/combined. Mix in your pasta with the cheese mixture and stir until fully and evenly coated.

Grease your baking dish and add half of the pasta mixture to the dish. Layer it with half of the rest of the shredded cheese, then add the rest of the pasta on top. Evenly spread the remaining cheese on top of the pasta.

Bake for 25-30 minutes, or until the top is golden brown. For crispy golden crust, broil for an extra 2 minutes. 
Remove from the oven and garnish with fresh chopped chives. Serve warm and enjoy!

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Bread 

Every dinner always needs some bread to balance everything out. Whether its slices, loaves, or rolls, it is a complement to the table. Rolls, however,  is certainly a favorite for Wethersfield High School Seniors Kendra Graham and Brianne Davis. “I like dinner rolls. My grandma makes like two giant dishes of them, one for each end of the table, so I just eat so much bread on Thanksgiving. It’s so good with, like butter, and mashed potatoes,” Brianne  says. Kendra’s favorite are “hawaiian rolls,” and believe that they are an elite factor of Thanksgiving dinner.

Want a simple recipe to also make the best dinner rolls? Check out the recipe below: 

Ingredients:
Buns:

• 1 tbsp dry yeast 
• 1/4 cup caster/superfine sugar , or sub with normal white sugar
• 1/2 cup warm water
• 4 cups bread flour + extra for dusting
• 1+1/2 tsp salt , cooking/kosher salt
• 1 cup milk, lukewarm, whole or low fat
• 3+1/2 tbsp unsalted butter , melted and cooled
• 2 eggs , at room temperature, beaten with fork

Brushing:

• 1 tbsp butter, melted

Instructions: 
Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths. Place flour, remaining sugar and salt in a bowl. Mix to combine.
Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
Mix until combined with a wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.
Rise #1:

• Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh – but it works every time!). The dough surface should be bubbly (see video or photos in post).
• Forming Balls (watch video on recipe site if you’re confused):
• Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
• Remove the tea towel and punch the dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
• Dust the work surface with flour, scrape dough on the work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total). 
• Take one piece and press down with your palm, then use your fingers to gather into a ball, flip (so the smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
• Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

• Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
• Return the tray to a warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size).
• Partway through Rise #2, preheat the oven to 200C/390F (standard) or 180C/350F (fan/convection).
• Bake for 15 – 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.
• Remove rolls from the oven. Brush with melted butter.
• Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.​

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Mashed Potatoes & Gravy

A simple but delicious side, mashed potatoes. Some boiled potatoes mashed with applied seasonings will surely have this dish going. Wethersfield High School Senior Madelyn Albright makes a statement on how it is “100% her first choice” for a Thanksgiving side dish. Mr. Jensen agrees, as it is covered in gravy. “Anything with gravy. Only foods that can be covered in gravy are allowed in my house during Thanksgiving.” 

Follow our recipe: 

Butter Mashed Potatoes

Ingredients

• 3 lbs russet or Yukon gold potatoes, peeled and cubed
• ½ cup warm milk
• ¼ cup unsalted butter
• Salt and pepper, to taste 

Instructions

• Boil the potatoes in salted water until tender.
• Drain the potatoes, then return them to the pot and mash with butter and warm milk. Season with salt and pepper and cover to keep warm. ​

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Brown Gravy 

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• ½ tsp onion powder
• Salt and pepper, to taste 

Instructions
Melt butter in a saucepan and whisk in flour to make a roux.
Gradually whisk in the beef broth until smooth.
Add Worcestershire sauce and onion powder, then simmer until thickened, stirring occasionally. Season with salt and pepper. 

To serve
Serve the mashed potatoes topped with the warm brown gravy, optionally garnished with parsley.

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Cranberry Sauce 

Our last Thanksgiving dish we’ve seen at many tables is cranberry sauce. A sauce made out of pure cranberries along with other sweetened components. Mr. Roet's homemade “cranberry ginger orange sauce,” he states, is the only cranberry sauce he will have for Thanksgiving dinner. 
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Senior Madisen Nieves has a similar opinion about this sweet sauce. “My favorite food is definitely cranberry sauce, because of the tangy and sweet taste of it mixed with all the other foods combined. I don’t know, the color is pretty and the taste is good. I like the jelly kind too. If you gave me a whole can I would eat it right now. If you put it on mashed potatoes it slaps.” 


Ingredients

• 12 oz (340g) bag fresh or frozen cranberries
• 1 cup granulated sugar (Adjust to ¾ cup for tarter, or 1 ¼ cup for sweeter)
• 1 cup fresh orange juice (or water, but orange juice adds flavor)
• 1 teaspoon orange zest (optional, but highly recommended)

Instructions
Rinse the fresh cranberries under cold water. Discard any that are bruised or soft. If using frozen, there is no need to thaw them first.

In a medium saucepan, combine the sugar and orange juice (or water). Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.

Pour the rinsed cranberries and the orange zest (if using) into the boiling liquid.

Reduce the heat to medium-low. Let the sauce simmer, stirring occasionally. After about 5 to 10 minutes, the cranberries will begin to "pop" as they release their pectin and juices.

Continue to simmer for about 5 more minutes, until most of the berries have popped and the sauce has thickened slightly. The sauce will continue to thicken significantly as it cools.

Remove the saucepan from the heat. Pour the sauce into a heatproof bowl or container. Let it cool completely to room temperature before serving. It can be served immediately, but the flavors deepen after it has chilled for several hours in the refrigerator.

While these may be the favorites of some of the people here at WHS, many other side dishes also reign supreme at the Thanksgiving dinner for families and friends. If you want the traditional Thanksgiving meal then these recipes are the perfect set for you to try this year. Have a great Thanksgiving!

Tini & mac n cheese from Tiktok 
Mac and Cheese from Google Photos 
Bread rolls, mashed potatoes, gravy and cranberry sauce from  Allrecipes

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