This Thanksgiving, include holiday side dishes like these pickled beets.

Come on, the turkey is the easy part.

No decisions there, past whether you'll roast it, fry it or pop it on the grill. Turkey is a given. Turkey is the star.

And the finale is pretty much planned out, too. Pumpkin pie will almost certainly close the show.

But what about the supporting players? What about all that space in between?

You have to decide what else you're going to serve at the most important dinner party of the year.

When it comes to Thanksgiving dinner, the side dishes — with apologies to Tom Turkey — actually are the ones that carry the most flavor, so what you serve on the side really matters.

The best part: All are easy to whip up, so you can enjoy the family and friends that make up your annual day of gratitude.

1 cup water1 cup vinegar1 or 2 teaspoons sugar, or enough to take bite out of vinegar1 (14.5-ounce) can sliced beets, drained.1 small red onion, sliced2 hard-boiled eggs, shell removed.In a bowl or jar mix the water, vinegar and sugar until sugar is dissolved. Add sliced red onion, sliced beets and hard-boiled eggs. Let all the ingredients pickle for four days, refrigerated. Stir the mixture a couple of times a day.To serve, drain beets, onions and eggs. Slice eggs. Serve beets, onions and sliced eggs in a serving bowl. Recipe can be doubled.

12 medium potatoes1 (8-ounce) package cream cheese, softened1 cup sour cream1 teaspoon salt1 teaspoon pepper1 clove garlic, crushed¼ cup chives, chopped (optional)½ teaspoon paprika1 tablespoon butterPeel, quarter and boil potatoes until tender. Combine with cream cheese, sour cream, salt, pepper, garlic and optional chives, and beat with mixer on high speed until smooth and light. Spoon into lightly greased round baking dish. Sprinkle with paprika and dot with butter. Bake at 350 degrees for 30 minutes. Dish can be baked covered (for smooth top) or uncovered (for slight crusting on top).Potatoes can be cooked and mashed the day before and refrigerated overnight, in which case bake at 350 degrees for 45 to 60 minutes.

1 package yeast1 tablespoon sugar½ cup warm water1 cup milk½ cup butter½ cup sugar¾ teaspoon salt3 eggs4 cups flourMix together yeast, 1 tablespoon sugar and warm water and set aside to rise.Scald milk and ½ cup butter and cool completely, then add in the sugar, salt and eggs. Mix well, then add in the yeast mixture. Add enough flour to create a very sticky batter. Set aside to rise three to four hours.Once risen, turn half the dough on a floured board or cloth, knead and roll out into a circle. Use a pizza cutter to slice the dough into pie/pizza slices. Roll, beginning at the large end, and place on a greased baking pan. Let rise two to four hours.Bake at 325 until golden brown, about 12 to 14 minutes.

Green beans, frozen, steam-in-bag, family-size½ cube butter3-4 garlic cloves1 cup blanched slivered or sliced almonds1 lemonSalt to tasteFor garnish: green onions, slivers of red bell pepper or dried cranberriesPlace the steam-in-bag frozen green beans in the microwave and cook according to package directions. Melt the butter with the garlic cloves. Once the garlic infuses the butter (let your nose be your guide), scoop out the garlic and add the almonds and cook until toasted.Toss the beans, almonds and butter in a serving bowl and salt to taste.Squeeze lemon juice over the top. Garnish as desired.

1 cup milk2 tablespoons flour2 (10-ounce) packages frozen corn, thawed2 tablespoons butter, softened1 cup heavy whipping cream1 teaspoon saltPinch each nutmeg, cayenne pepper and white pepperMix milk and flour together. Combine corn, butter, cream, milk/flour mixture and seasonings in a saucepan and bring to a boil. Reduce heat and simmer five to seven minutes, uncovered.

1 box stuffing mixChicken broth2 oranges½ small onion4 tablespoons butter2/3 cup pecans2/3 cup Craisins¼ cup orange juiceOrange zestPrepare the boxed stuffing per instructions, substituting chicken broth for the water. Set aside.Sauté onions, butter, pecans, Craisins and orange juice until the onions are opaque. Add the zest of one orange and squeeze the orange for more juice. Combine with the stuffing and place in serving bowl. Garnish with slices of orange.