The author's strongest opinion concerning Thanksgiving sides is that they should ideally be prepared in a casserole dish or gratin. This preference is not solely about ingredients like cream or cheese, but rather the practical advantages that come with using baking dishes with walls. Sides prepared this way excel at holding up during resting periods, reheat effectively, and maintain warmth for extended periods. Furthermore, baking in these dishes assists those with a single oven, as they can be carefully stacked and reheated simultaneously, although bumping the oven should be avoided.