10 Turkey and Ham Side Dishes

Hey there, home cooks! Whether you’re tackling holiday leftovers or craving a cozy dinner, these 10 turkey and ham side dishes are about to become your new best friends. Quick, comforting, and absolutely delicious, they’ll have everyone reaching for seconds. Ready to explore? Let’s dive in!

Garlic Herb Roasted Turkey

Venturing into the quiet of the kitchen, I find myself preparing a dish that feels like a warm embrace: a Garlic Herb Roasted Turkey. The gentle rhythm of mincing garlic and stripping thyme leaves from their stems slows the world down, and I hope this recipe brings you the same serene confidence.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 195 minutes

Ingredients

For the Turkey

• 1 whole turkey (12–14 lbs)
• 1 tablespoon olive oil
• 1 large onion, quartered
• 1 lemon, halved
• 4 sprigs fresh parsley

For the Herb Butter

• 1/2 cup unsalted butter, softened
• 6 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 cup turkey broth (for basting)

Instructions

1. Preheat your oven to 325°F, giving it time to settle into that gentle heat.
2. Remove the turkey from its packaging, taking out the giblets and neck. Pat the turkey completely dry with paper towels — this is the secret to crispy skin, so take a moment to blot every crevice.
3. In a small bowl, combine the softened butter with minced garlic, chopped rosemary, thyme, sage, salt, and pepper. Mix until the herbs are evenly distributed, creating a fragrant, golden paste.
4. Gently loosen the turkey’s skin from the breast and thighs using your fingers, being careful not to tear it. Slide about two-thirds of the herb butter under the skin, spreading it evenly over the meat. Rub the remaining butter all over the outside of the turkey, coating it thoroughly.
5. Stuff the cavity with the quartered onion, lemon halves, and parsley sprigs. These aromatics will steam inside, lending moisture and subtle flavor. Do not overstuff — leave room for air to circulate.
6. Tie the turkey legs together with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a rack inside a roasting pan.
7. Brush the outside of the turkey with olive oil, which helps the skin brown beautifully. Pour the turkey broth into the bottom of the pan (not over the bird) to create steam and flavorful drippings.
8. Roast the turkey for about 3 hours, basting every 30 minutes with the pan juices using a baster or spoon. If the skin browns too quickly, tent loosely with foil. Remember: a tip here is to rotate the pan halfway through for even cooking.
9. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone — it should read 165°F. The juices should run clear when pierced.
10. Remove the turkey from the oven and let it rest on a cutting board for at least 20–30 minutes, loosely covered with foil. This resting period allows the juices to redistribute, ensuring every slice is moist.

Finally, carve with a gentle hand, revealing the tender, herb-flecked meat beneath the crisp, golden skin. The garlic and herbs have woven through every bite, creating a savory depth that feels both comforting and special. Serve with a simple pan gravy or alongside roasted root vegetables, and let the quiet joy of this meal settle in.

Honey Glazed Ham with Pineapple

Just as the afternoon sun softens into amber, I find myself pulling a spiral-cut ham from the fridge—its pale pink surface waiting for transformation. Today, it will become something sweet, something sticky, something that fills the house with the scent of caramelized honey and tropical warmth.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 2 minutes

Ingredients

For the Ham

• 1 (8-10 lb) bone-in spiral-cut ham (fully cooked)
• 20 whole cloves (optional)

For the Honey Glaze

• 1/2 cup honey
• 1/4 cup packed brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

For the Pineapple Topping

• 1 (20 oz) can pineapple rings in juice, drained (reserve juice)
• 10 maraschino cherries (optional)

Instructions

1. Preheat oven to 325°F. Remove ham from refrigerator and let sit at room temperature for 30 minutes.
2. Using a sharp knife, score the surface of the ham in a diamond pattern, cutting 1/4 inch deep. This helps the glaze penetrate and creates an attractive crackling.
3. If using, press a whole clove into the center of each diamond.
4. In a small saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves. Cook over medium heat, stirring, until sugar dissolves and mixture is smooth, about 3 minutes. Remove from heat.
5. Place ham cut-side down on a rack in a roasting pan. Brush about one-third of the glaze over the entire ham.
6. Arrange pineapple rings on top of the ham, securing each with a toothpick. Place a maraschino cherry in the center of each pineapple ring if desired.
7. Pour reserved pineapple juice into the bottom of the pan (about 1/2 cup) to keep ham moist.
8. Cover ham loosely with foil and bake for 1 hour 30 minutes.
9. Remove foil and brush with another third of the glaze. Increase oven temperature to 400°F and bake uncovered for 30 minutes, basting every 10 minutes. Frequent basting ensures a deep, glossy glaze.
10. For the final 10 minutes, brush with remaining glaze and bake until glaze is sticky and caramelized and internal temperature reaches 140°F.
11. Let ham rest for 15 minutes before slicing along the spiral cuts. Resting allows juices to redistribute, preventing dryness. Remove toothpicks before serving.

Leftovers are a gift—try sandwiching thin slices between soft brioche with a smear of the pan drippings and a slice of Swiss. The sweet-salty harmony lingers, and each bite tastes like a warm memory of family Sunday dinners.

Cranberry Orange Turkey Meatballs

There’s something quietly comforting about a dish that balances savory and bright, tender and tangy. These cranberry orange turkey meatballs came together on a chilly evening when I craved warmth with a little zest—and they delivered with every gentle bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the turkey meatballs

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 large egg, lightly beaten
• 1 tbsp orange zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp fresh parsley, finely chopped

For the cranberry orange glaze

• 1 cup whole berry cranberry sauce
• 1/4 cup orange juice
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp orange zest
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, gently combine the ground turkey, breadcrumbs, beaten egg, orange zest, salt, pepper, garlic powder, onion powder, and fresh parsley. Mix with your hands just until incorporated—overworking can make meatballs dense. (Tip: Using a light touch keeps them tender.)
3. Using a small cookie scoop or your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about an inch apart. (Tip: A cookie scoop ensures uniform size for even cooking.)
4. Bake the meatballs for 15-18 minutes, or until an instant-read thermometer inserted into the center registers 165°F. The tops should be lightly golden. (Tip: Check a few meatballs to be sure.)
5. While the meatballs bake, make the glaze. In a small saucepan, combine the cranberry sauce, orange juice, honey, soy sauce, orange zest, and red pepper flakes if using. Whisk together.
6. Bring the glaze to a gentle simmer over medium heat, then reduce the heat to low and let it bubble softly for 5-7 minutes, stirring occasionally. It will thicken slightly as it cooks. (Tip: If it gets too thick, thin with a splash of orange juice.)
7. Once the meatballs are done, transfer them to a large bowl and pour the warm glaze over them. Toss gently with a spatula to coat each meatball evenly.
8. Serve immediately, garnished with extra parsley and a sprinkle of orange zest if desired.

The meatballs are tender and moist, with a glossy, tangy-sweet glaze that brightens every forkful. They’re lovely over buttery egg noodles or alongside a crisp arugula salad. Tucking into this dish feels like a small, sunny pause in the middle of the week.

Smoked Maple Glazed Ham

Basking in the slow kiss of hickory smoke, this ham transforms into something truly special. The maple glaze caramelizes into a sticky, sweet crust, while the meat stays tender and juicy.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For the Ham

• 1 fully cooked bone-in smoked ham (8-10 lbs)
• Whole cloves (optional, for studding)

For the Glaze

• 1/2 cup maple syrup
• 1/4 cup packed brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat smoker to 225°F using hickory or apple wood chips for a mild smoke. (Tip: Soak wood chips in water for 30 minutes if using a charcoal smoker to ensure steady smoke.)
2. Score the ham in a diamond pattern about 1/4 inch deep, being careful not to cut into the meat too far. Stud each diamond with a whole clove if desired.
3. In a small saucepan, combine maple syrup, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and ground cinnamon. Heat over medium heat, stirring constantly, until sugar dissolves and mixture is smooth, about 3-4 minutes. Remove from heat.
4. Place the ham fat side up in the smoker. Brush a thin layer of glaze over the entire surface.
5. Smoke for 2 hours, basting with additional glaze every 30 minutes. (Tip: Use a mop brush for even application and to avoid burning the glaze.)
6. After 2 hours, check internal temperature with a meat thermometer: it should reach 140°F. If not, continue smoking, glazing every 30 minutes, until target temperature is reached.
7. Remove ham from smoker and let rest for 15 minutes before slicing. (Tip: Tent loosely with foil to keep warm and allow juices to redistribute.)

Served alongside fluffy biscuits and a tangy mustard sauce, each slice offers a perfect balance of sweet and savory. The meat is tender and juicy, while the glazed exterior provides a delightful chew.

Braised Turkey Thighs in Mushroom Sauce

There are evenings when only a slow, tender braise will do, and these turkey thighs in a creamy mushroom sauce are exactly that comfort. The meat falls off the bone, and the sauce—rich with earthy mushrooms and a touch of cream—coats every bite. It's a quiet, soulful dish that fills the kitchen with warmth and promises a satisfying meal.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the Turkey Thighs

• 4 bone-in, skin-on turkey thighs (about 2.5 lbs total)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Mushroom Sauce

• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Pat the turkey thighs dry with paper towels. Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Let rest for 10 minutes at room temperature.
2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add the turkey thighs skin-side down. Cook without moving for 5 minutes, until the skin is deep golden and crisp. Flip and sear the other side for 3 minutes. Transfer the thighs to a plate; set aside.
3. Reduce heat to medium. Add 1 tablespoon butter to the pot. Once melted, add the chopped onion and cook, stirring occasionally, for 4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
4. Add the sliced mushrooms to the pot. Cook, stirring often, for 6 minutes until they release their moisture and begin to brown. Sprinkle 2 tablespoons flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
5. Slowly pour in 1 cup chicken broth while whisking to avoid lumps. Add 1/2 cup heavy cream, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Stir until the sauce is smooth and slightly thickened, about 2 minutes. Season with salt and pepper to taste.
6. Return the turkey thighs to the pot, nestling them skin-side up into the sauce. Bring the liquid to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and braise for 1 hour to 1 hour 15 minutes, until the turkey is fork-tender and the internal temperature reaches 175°F. Check occasionally to ensure the liquid is simmering gently; if it reduces too much, add a splash of broth.
7. Remove the lid and let the sauce simmer uncovered for 5 minutes to thicken slightly. Taste and adjust seasoning if needed. Serve the turkey thighs with generous spoonfuls of mushroom sauce over mashed potatoes, rice, or egg noodles.

Does it get any better than tender turkey bathed in a velvety mushroom sauce? Each forkful melts into the next, with the earthy mushrooms and creamy broth mingling into pure comfort. Try spooning it over creamy polenta for a cozy twist that soaks up every last drop.

Ham and Cheese Stuffed Peppers

Lately, I've been finding comfort in simple, familiar flavors. These ham and cheese stuffed peppers feel like a warm hug on a quiet evening, the kind of meal that asks nothing of you but to enjoy each bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the stuffing

• 1 cup diced cooked ham
• 1 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon black pepper

For the peppers

• 4 large bell peppers (any color)
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers that stand upright on their own for easy stuffing.
3. In a bowl, mix together the diced ham, shredded cheddar, softened cream cheese, parsley, chives, and black pepper until well combined.
4. Stuff each pepper with the ham and cheese mixture, pressing gently to fill completely. Tip: Avoid overstuffing as the filling will puff slightly during baking.
5. Brush the outside of the peppers with olive oil to help them soften and brown.
6. Place the stuffed peppers upright in a baking dish; add a splash of water to the dish to prevent sticking.
7. Bake for 25 minutes, until the peppers are tender and the cheese is golden and bubbly. Tip: For a more golden top, switch to broil for the last 2 minutes.
8. Let the peppers rest for 5 minutes before serving to allow the filling to set.

How the peppers soften just enough to yield to your fork, while the ham and cheese meld into creamy pockets of flavor is pure satisfaction. I love serving these alongside a simple green salad or with crusty bread to sop up any cheesy bits.

Spicy Turkey Chili

A chilly evening calls for warmth, and this spicy turkey chili wraps you in a slow, comforting heat. It's the kind of meal that fills the kitchen with a deep, earthy aroma before you even take the first bite.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the chili base

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed

For the spice blend

• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
2. Add the ground turkey to the pot. Break it apart with a spoon and cook until no longer pink, about 6-8 minutes. Let it brown slightly for deeper flavor.
3. Sprinkle the chili powder, cumin, smoked paprika, cayenne, salt, and black pepper over the turkey mixture. Stir well and cook for 1 minute until the spices are fragrant—this blooming step deepens the flavor.
4. Pour in the diced tomatoes (with juices), tomato sauce, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
5. Add the drained kidney beans and black beans. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally. For a richer taste, let it simmer up to 45 minutes.
6. Taste and adjust seasoning if needed—add a pinch more salt or a dash of cayenne for extra heat. The chili should be thick and the flavors fully melded.

A bowl of this chili offers a gentle heat that lingers without overwhelming. Serve it with a dollop of cool sour cream and a sprinkle of fresh cilantro for contrast. Each spoonful feels like a quiet evening wrapped in a spicy blanket.

Apricot Dijon Glazed Ham

Finding a ham recipe that balances sweet and tangy can feel like a quiet triumph. This apricot Dijon version is that—gently sticky, just sharp enough, and perfect for a reflective Sunday dinner.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Ham

• 1 (7-8 lb) fully cooked bone-in ham

For the Glaze

• 1 cup apricot preserves
• 1/4 cup Dijon mustard
• 1/4 cup packed light brown sugar
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Instructions

1. Preheat oven to 325°F.
2. Score the ham in a diamond pattern, about 1/4 inch deep. (Tip: use a sharp knife and cut only through the fat, not into the meat, to keep it moist.)
3. Place ham on a rack in a roasting pan, cut side down.
4. In a small saucepan, combine apricot preserves, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, and cloves. Bring to a simmer over medium heat, stirring constantly until smooth. (Tip: let it bubble gently for 1-2 minutes to meld the flavors, then remove from heat.)
5. Set aside 1/2 cup of the glaze for serving later.
6. Brush the ham generously with the remaining glaze, covering all scored surfaces.
7. Bake ham uncovered for 1 hour 30 minutes, basting every 15 minutes with the pan juices or extra glaze. (Tip: if the glaze becomes too thick, thin it with a tablespoon of water or apple juice.)
8. Check internal temperature reaches 140°F in the thickest part of the ham (not touching bone).
9. Let ham rest 15 minutes before slicing. Serve with the reserved glaze.

Zipping the ham under the broiler for the last few minutes gives the glaze a caramelized crunch. The meat stays tender, and the sauce pools like amber honey on the plate. Serve it with roasted vegetables and a glass of something dry.

Turkey and Spinach Stuffed Shells

Knowing when a meal feels both hearty and gentle is rare, but this turkey and spinach stuffed shells recipe finds that balance perfectly. The filling is creamy and savory, with each shell becoming a little pocket of comfort.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 40 minutes

Ingredients

For the filling

• 1 tbsp olive oil
• 1 lb ground turkey
• ½ cup diced onion
• 3 cloves garlic, minced
• 5 oz fresh spinach
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese (divided)
• 1 large egg
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg

For the sauce

• 2 cups marinara sauce
• ½ cup water

For the pasta

• 12 oz jumbo pasta shells

Instructions

1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions until al dente. Drain and set aside. Tip: Cook just until al dente so they hold their shape when stuffed.
3. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
4. Add ground turkey and cook, breaking apart, until browned and cooked through, about 6 minutes.
5. Add garlic and cook for 1 minute until fragrant.
6. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly. Tip: Squeeze any excess moisture from the spinach to prevent soggy shells.
7. In a large bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, salt, pepper, and nutmeg. Stir in the turkey-spinach mixture. Tip: Use room temperature egg for smoother mixing.
8. Spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
9. Stuff each cooked shell with about 2 tablespoons of filling and place seam-side up in the dish. Tip: Don't overstuff — the shells will expand slightly during baking.
10. Pour remaining marinara sauce over the shells, then sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan.
11. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and cheese is melted.
12. Let rest for 5 minutes before serving.

Drizzling a little extra marinara on top before serving adds a burst of brightness, while the creamy ricotta filling stays tender against the tender shells. The subtle nutmeg warmth lingers, making each bite feel like a quiet hug.

Maple Mustard Ham Roast

Every now and then, a dish comes along that feels like a warm hug on a chilly evening. This Maple Mustard Ham Roast is one of those recipes—simple, yet deeply satisfying, with a glaze that balances sweetness and tang perfectly.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 2 minutes

Ingredients

For the Ham

• 1 (4-5 lb) boneless ham roast
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Glaze

• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons brown sugar, packed
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 325°F. While it heats, remove the ham from the refrigerator and let it sit at room temperature for 30 minutes—this helps it cook more evenly.
2. Using a sharp knife, score the top of the ham in a diamond pattern about 1/4-inch deep. This allows the glaze to seep in and creates a beautiful crust.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, and minced garlic until smooth. Set aside.
4. Place the ham on a rack in a roasting pan, fat side up. Season all over with salt and pepper.
5. Brush half of the glaze generously over the ham, making sure to get it into the scored cuts.
6. Roast the ham for 1 hour, then brush with the remaining glaze. Continue roasting for another 45 minutes to 1 hour, basting every 20 minutes with the pan juices, until the internal temperature reaches 140°F when measured with a meat thermometer (if using a pre-cooked ham).
7. Remove the ham from the oven and tent loosely with foil. Let it rest for 15 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.

Round and round the flavors swirl—the smoky ham, the sweet maple, the sharp mustard—each bite a new discovery. Serve it alongside roasted vegetables or fluffy mashed potatoes for a meal that feels both special and comforting.

Conclusion

Now you’re all set with the best sides for turkey and ham! 🦃🍖 Pin this roundup to save it, and let me know in the comments which recipe you’re most excited to make. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.