What Are Some Good Side Dishes For a Deep Fried Turkey?

Foodies are usually pretty happy when a deep-fried turkey shows up on the holiday table. Crispy skin, juicy meat and a little bit of drama — what’s not to like?

But here is the thing: when the turkey is rich, salty and fried, the side dishes really do matter. You want something bright, colorful and just a little unexpected sitting next to it.

A deep-fried turkey is already the bold choice, so the sides do not need to whisper in the corner. They can bring fruit, vegetables, herbs, crunch, sweetness and enough balance to keep the whole meal from feeling too heavy.

Quick food-safety note, because I can’t help myself: deep-fried turkey should still reach 165 degrees Fahrenheit in the thickest part of the breast and thigh, as noted in the USDA turkey basics. And for the love of dinner, make the dressing on the side instead of stuffing the bird before frying.

1) Apple Cranberry Dressing

Turkey without stuffing or dressing will leave your guests wondering where their favorite side dish ran off to. This version keeps the comfort-food feeling, but adds apples, cranberries, vegetables and fresh sage for a little sweet-tart holiday moment.

I like this with deep-fried turkey because the cranberries help cut through the richness. It’s still dressing, just with a little more personality.

Ingredients:

• 2 boxes of your favorite packaged stuffing mix
• 3 cups water, or the amount listed on the stuffing package
• 2 large eggs, lightly beaten
• 4 apples, cleaned and diced, not peeled
• 1 pound fresh cranberries, rinsed and picked over
• 1/2 stick butter
• 1/2 cup red onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 2 tablespoons fresh sage, chopped
• Salt and pepper, to taste, usually about 1 teaspoon each

Preparation – about 90 minutes:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Grease a large casserole dish or cake pan with butter or cooking spray.
3. In a large skillet, cook the onion, celery, carrots, sage, salt and pepper in butter over medium-low heat until the vegetables are soft, about 20 to 30 minutes.
4. Lightly beat the eggs in a small bowl.
5. In a large mixing bowl, combine the stuffing mix with water and let it sit until the liquid is absorbed.
6. Add the cooked vegetables, apples, cranberries and beaten eggs.
7. Mix gently, then spoon everything into the prepared baking dish.
8. Bake uncovered for about 50 to 60 minutes, or until the top is lightly crisp and the center reaches 165 degrees Fahrenheit.

You want it bubbly around the edges with just a little crispness on top. Not burnt, not soggy — right in that holiday sweet spot.

Not only is it a great alternative to traditional stuffing, but it sneaks in some fruit and veggies too. I’m not saying that makes it a salad, but I’ll take the win.

You can saute the vegetables a little longer if you want a deeper, buttery flavor. Just keep the heat low so they soften without browning too much.

2) Twice-Baked Spuds

Here is a slightly different spin on the classic twice-baked potato. This one uses both sweet potatoes and baking potatoes, which gives you savory, sweet, creamy and cheesy all in the same bite.

Is it the lightest side dish on the table? No. But alongside deep-fried turkey, it is definitely the one people will ask about before they ask who brought the green beans.

Ingredients:

• 4 large sweet potatoes, scrubbed and cleaned
• 4 large baking potatoes, scrubbed and cleaned
• 1 stick butter
• 16 ounces shredded cheddar cheese
• 8 ounces cooked bacon pieces, not bacon-flavored bits
• 2 cups sour cream
• 1/2 cup brown sugar, packed
• 2 teaspoons salt
• 2 teaspoons black pepper
• Paprika, for sprinkling

Preparation – about 90 minutes:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Use a fork to pierce each potato about three times so steam can escape.
3. Place the potatoes directly on the oven rack, pierced side facing up.
4. Bake until tender, usually 45 to 60 minutes, depending on size.
5. Check for doneness by gently squeezing each potato with an oven mitt; they should give a little.
6. Cut the potatoes in half lengthwise and let them cool for at least 30 minutes, or until they are comfortable to handle.
7. While the potatoes cool, melt the butter.
8. Scoop the potato flesh into a large mixing bowl, leaving enough potato inside each skin so the shells stay sturdy.
9. Place the empty potato skins side-by-side in a casserole dish.
10. Add the melted butter, sour cream, cheddar cheese, bacon pieces, brown sugar, salt and pepper to the potato mixture.
11. Mash coarsely with a potato masher, leaving some small pieces of potato for texture.
12. Spoon the filling back into the potato shells, mounding it slightly on top.
13. Bake uncovered for 35 to 45 minutes, or until hot throughout and lightly browned on top.
14. Sprinkle with paprika before serving.

This is sweet, salty, creamy and very much not shy. The mix of sweet potatoes and baking potatoes makes it feel a little more special than the usual steakhouse version.

Potatoes also bring potassium, vitamin C and fiber to the table, especially when you keep the skins on, as noted by the USDA FoodData Central. Of course, once butter, cheese and bacon join the party, we are clearly in holiday side dish territory.

When baking, place a cookie sheet on the rack underneath the potatoes in case anything drips. Future you, the one cleaning the oven, will appreciate this.

3) Candied Carrots

These are sort of like a cross between steamed carrots and those sweet holiday potatoes everyone remembers. The maple syrup gives them that little “what is in this?” flavor without making the recipe complicated.

Carrots are naturally sweet, which makes them an easy side for kids and adults. They also bring color to the plate, and honestly, holiday plates can get very beige very fast.

Ingredients:

• 2 pounds baby carrots
• 1/2 cup brown sugar, packed firmly
• 4 tablespoons butter
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup water, plus more if needed

Preparation – about 45 minutes:

1. Add the carrots, brown sugar, butter, maple syrup, cinnamon, nutmeg, cloves, salt and water to a medium saucepan.
2. Bring to a boil, then reduce the heat to a strong simmer.
3. Cook for about 25 to 30 minutes, stirring occasionally, until the carrots are tender.
4. Lower the heat and continue simmering for another 5 to 10 minutes, stirring often, until most of the liquid has reduced into a light glaze.
5. Serve warm.

These are amazing with deep-fried turkey because they add sweetness without needing a marshmallow blanket on top. Not that I’m judging marshmallows, but sometimes a vegetable can just be a vegetable with a little sparkle.

In the long run, sides like carrots, apples and cranberries are an easy way to include more produce at a meal that can otherwise lean very heavily into meat, starch and butter. The Dietary Guidelines for Americans continue to encourage a variety of fruits and vegetables, and this is a pretty painless way to do that.

They are especially good if you let the liquid reduce until it becomes a light syrup. Just stir often so the sugar does not scorch.

A Few More Good Sides for Deep-Fried Turkey

The three recipes above are plenty if you want a smaller menu. But for a bigger holiday table, I like adding at least one lighter, brighter side to balance everything out.

A crisp green salad with apples, pecans and a simple vinaigrette works well because it brings crunch and acidity. Roasted Brussels sprouts with balsamic glaze are another good option, especially if you want something that feels holiday-ish without taking over the oven for hours.

Cornbread is also a natural fit with deep-fried turkey. I would serve it with honey butter, because again, we are not pretending this is a random Tuesday lunch.

For something fresher, try a citrus cranberry relish or a lightly dressed slaw with cabbage, carrots and green onion. Those sharp, tangy flavors do a nice job of cutting through the richness of fried turkey.

Bottom Line

Creative side dishes are not that hard to come up with. The trick is to think about balance: something creamy, something sweet, something bright and something with texture.

• Think outside the usual holiday box.
• Do not be afraid to try something new.
• Cook what you actually like.
• Mixing sweet and salty usually works.
• Add color wherever you can.
• Presentation matters, even when the food is simple.

Some of the best recipes have been created out of necessity, a little curiosity or, let’s be honest, a mistake that somehow worked. Deep-fried turkey may be the main event, but the right side dishes are what make the whole meal feel complete.