Thanksgiving Side Ideas - blog

We have compiled all our favorite Thanksgiving side dishes into one easy-to-find list! Check them out below! And have a great Thanksgiving.

Parmesan Artichoke Stuffing


  • 1 pound white bread
  • 1 tablespoon butter
  • 1 tablespoon Vigo Extra Virgin Olive Oil
  • 8 ounces sliced mushrooms
  • 1 cup celery, finely chopped
  • 1 onion, finely chopped
  • 2 teaspoons Alessi Garlic Puree
  • 1 12oz jar Vigo Quartered Marinated Artichoke Hearts, drained and chopped
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 egg
  • 2 cups chicken broth


Preheat oven to 350. Cut bread into 1” cubes and place in two shallow baking dishes. Bake until toasted and lightly brown, about 12-15 minutes.

Melt butter in a large skillet over medium heat and add olive oil. Sauté mushrooms, celery, and onion until tender. Add garlic and artichokes and cook an additional 2-3 minutes. Season with salt, pepper, oregano and parsley.

In a small bowl, whisk together egg and chicken broth. In a large bowl, combine sautéed vegetables and bread cubes then add Parmesan. Pour egg mixture over bread and vegetables and mix well. Transfer to a large baking dish. Bake for 30 minutes then remove foil and bake an additional 10-15 minutes.

Dijon Balsamic Green Beans


  • 1 pound green beans in steam bag
  • 2 tablespoons Vigo Red Wine Vinegar
  • 2 tablespoons Vigo Extra Virgin Olive Oil
  • 1 tablespoon Alessi Dijon Balsamic Reduction
  • 2 tablespoons Alessi Red Wine Vinegar
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1 cup grape tomatoes, halved



Steam green beans according to package directions until crisp and tender. In a small bowl, whisk together wine vinegar, olive oil and balsamic reduction.

Melt butter in a skillet over medium heat, add green beans then drizzle oil and vinegar on top. Season with salt and pepper then add tomatoes. Toss everything together in skillet until heated through.

Panko Baked Mac n' Cheese


  • 1 pound Vigo Elbow Pasta
  • 1 teaspoon Vigo Extra Virgin Olive Oil
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 3 cups whole milk
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 2 1/2 cups white cheddar cheese, shredded
  • 1/2 cup Vigo Panko Bread Crumbs


Cook pasta according to package directions. Drain, toss with olive oil and set aside.

Preheat oven to 350.

In a heavy bottomed pot, melt butter on medium heat. Add flour 1 tablespoon at a time, stirring until all lumps are gone. Pour in milk and season with salt and pepper. Cook over medium heat stirring occasionally until mixture is thick and smooth. Add 2 cups of cheese and stir until melted.

Add pasta to cheese sauce and season with salt and pepper. Pour into a baking dish and top with remaining ½ cup of cheese and panko bread crumbs. Bake for 10 minutes and then broil for another 3 minutes until top is golden brown.

Feta Baked Potatoes


  • 2 pounds red potatoes
  • 1/3 cup Greek yogurt
  • 1/2 cup Vigo Feta Cheese, drained and cubed
  • 1/3 cup Vigo Sliced Calamata Olives, drained
  • 1 tablespoon chopped chives
  • Alessi Sea Salt and Ground Black Pepper, to taste


Preheat oven to 450.

Place potatoes on a microwave safe plate and pierce them with a fork in several places. Microwave for about 8 minutes, or until tender. Remove from plate and cut in half. Place cut sides up in a baking dish and bake for 10 minutes until crisp.

Remove from dish and allow to cool slightly. In a small bowl combine Greek yogurt and feta. Place a spoonful of yogurt muxture on top of each potato half and sprinkle olives on top. Season with salt and pepper and garnish with chives.

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