Thanksgiving can mean all different things for different people. Whether you spend it with family or friends, watching football or the parade, in 90 degree weather or the snow, one thing is the sure. We’ll all gather around food.

Find out how AQUILA will be celebrating our Thanksgiving holiday.

In this article, we’re sharing ten of our top Thanksgiving recipes from the AQUILA Thanksgiving Cookbook. You’ll find an assortments of sides and desserts to compliment your turkey, from healthy greens to hearty staples, and of course pecan and pumpkin pie.



1. Lauri’s Lemon Kale & Brussels Sprouts Salad

Kale and Brussels Sprout Salad | Thanksgiving Side Recipes from AQUILA

Looking for something lighter to serve along side all the starch and protein? This recipe is the perfect way to get the family to eat their vegetables.

From the kitchen of Lauri and Chris Perry.


  • 10-oz. bag Brussels sprouts, shredded (or thinly chopped)
  • 10-oz. bag kale, washed + trimmed
  • 1 cup almonds, coarsely chopped
  • 1 cup parmesan cheese, grated
Fresh Lemon Dressing
  • 1 shallot, peeled + chopped
  • 1 bunch of parsley, stems removed + chopped
  • ¼ cup of fresh lemon juice (juice from 1 large lemon)
  • 1 Tbsp. sea salt
  • ¾ cup of extra virgin olive oil


  1. Preheat oven to 350°F.
  2. Place almonds on a baking pan and toast in oven for about 10 minutes, until golden brown.
  3. In a large mixing bowl, massage kale with 1 cup of dressing. Massaging the kale makes it softer.
  4. Add Brussels sprouts, almonds and cheese. Toss to combine
Fresh Lemon Dressing
  1. In a blender or food processor combine shallot, parsley, lemon juice and sea salt.
  2. Add olive oil slowly with motor running.


2. Baked Asparagus with Parmesan

Parmesan Asparagus | Thanksgiving Side Recipes from AQUILA

Someone already signed up to bring green beans? Bring this green veggie instead.

From the kitchen of Suzanne Fordering.


  • 1 lb. asparagus
  • 2 Tbsp. olive oil
  • Salt and pepper
  • ½ cup parmesan, grated + loosely packed


  1. Preheat oven to 400°F.
  2. Break or cut off the woody ends of the asparagus spears. For an added touch, you can use a vegetable peeler to peel the skins off the base of the asparagus spears for a more elegant presentation.
  3. Arrange the asparagus spears on a foil-lined baking sheet, and coat with the olive oil.
  4. Sprinkle with salt, pepper and the parmesan. Toss to coat.
  5. Bake until the cheese begins to brown, about 8 – 10 minutes.


3. Gran’s Corn Pudding

Corn Pudding | Thanksgiving Side Recipes from AQUILA

This is the perfect hearty side to serve on Thanksgiving.

From the kitchen of Mattie Jean Vercher, Vanessa Vercher‘s gran.


  • ½ cup milk
  • 2 eggs
  • 3 Tbsp. flour
  • 3 Tbsp. sugar
  • 1 can whole kernel corn
  • 1 can cream style corn
  • 2 Tbsp. butter
  • Salt and pepper


  1. Preheat oven to 350°F.
  2. Mix milk and eggs in a small bowl.
  3. In a separate bowl, combine flour and sugar.
  4. Add wet mixture to dry mixture.
  5. Add corn and combine.
  6. Melt butter and add to mixture. Salt and pepper to taste.
  7. Pour into casserole dish.
  8. Bake for 1 hour. Reduce heat to 300°F, and continue to bake for 15 minutes.
  9. Remove from oven and serve warm.
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4. The Best Sweet Potato Casserole

Sweet Potato Casserole | Thanksgiving Side Recipes from AQUILA

A Thanksgiving staple, this version of the sweet potato casserole has both marshmallows and pecans. What’s not to love?

From the kitchen of Joe Simmons.


  • 4 – 5 sweet potatoes, chopped, boiled + mashed
  • 2 eggs, beaten
  • ¼ cup brown sugar
  • 1 cup granulated sugar
  • 12-oz. can evaporated milk
  • 2 Tbsp. cornstarch, leveled
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon
  • ¼ cup brown sugar
  • ¼ cup butter, softened
  • 1 cup Corn Flakes, crushed
  • ½ cup pecans, chopped
  • ½ bag mini marshmallows


  1. Preheat oven to 400°F (or 350°F for a glass baking dish).
  2. Mix all ingredients together in large bowl, and transfer to a casserole dish.
  3. Bake for 45 minutes. At about 20 minutes, stir in a ¼ cup melted butter and cover with topping and mini marshmallows.
  1. Combine all ingredients (except marshmallows) together in bowl, until crumbly.
  2. Set aside until ready to top potatoes


5. Creamy Mashed Potatoes

Mashed Potatoes | Thanksgiving side recipes from AQUILA

These are not healthy mashed potatoes. Save that for the rest of the year. Thanksgiving is a day to indulge, and these mashed potatoes are worth it.

From the kitchen of Lauren Little.


  • 5 lbs. Russet or Yukon Gold potatoes
  • ¾ – 1 cup butter
  • 8-oz. package cream cheese, softened
  • ½ – ¾ cup half-and-half
  • ½ – 1 tsp. Lawry’s Seasoned Salt
  • ½ – 1 tsp. black pepper


  1. Peel and cut the potatoes into equal pieces.
  2. Bring a large pot of water to a simmer, and add the potatoes.
  3. Bring to a boil and cook for 30 – 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
  4. While the potatoes cook, preheat the oven to 350°F.
  5. Once the potatoes are cooked, drain and return to dry pot.
  6. Mash potatoes over low heat. Ensure all steam escapes before moving to next step.
  7. Turn off the stove and add butter, cream cheese and half-and-half.
  8. Mash to combine.
  9. Add Lawry’s Seasoned Salt and black pepper.
  10. Stir well and place in a medium-sized baking dish. Top with slivers of butter.
  11. Heat in oven until butter is melted and potatoes are warmed through.


6. Mac ‘N’ Cheese

Thanksgiving Sides | Mac N Cheese

Take your mac and cheese to the next level by using fresh grated cheese.

From the kitchen of Brad Kidd.


  • 8 oz. elbow macaroni
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups shredded cheese
  • 2 cups milk
  • Salt and pepper


  1. Cook macaroni according to directions on package in medium sauce pan.
  2. While macaroni cooks, melt butter in large pot.
  3. Stir in flour, and cook for 3 – 5 minutes to form a roux, stirring constantly.
  4. Add milk slowly while stirring.
  5. Cook until bubbly.
  6. Stir in cheese until melted.
  7. Once macaroni is cooked, drain and add to cheese mixture.
  8. Stir to coat.
  9. Season with salt and pepper to taste.
  10. Serve warm.


7. Aunt Nete’s Cornbread Stuffing

Homemade Stuffing | Thanksgiving side recipes from AQUILA

From the chef: A Texas family favorite for 80 years, this dressing recipe stands the test of time. Aunt Nete was the family’s best cook and she knew this recipe by heart, never measuring out one ingredient. A few years before she passed away, my Grandma Darla made the dressing with Aunt Nete, carefully measuring out every ingredient so we could all learn to make it.

From the kitchen of Kendall Guinn’s geat aunt and grandma.


  • 9×13” pan of homemade cornbread
  • 8 – 10 slices of white bread, preferably stale
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup margarine, divided
  • 1 apple, peeled, cored + diced
  • 4 eggs, hard-boiled + chopped
  • 2 eggs, raw
  • 6 oz. raw oysters, drained + diced, optional
  • Drippings from baked turkey, added to enough chicken broth to make 3 cups liquid (or use broth from boiled turkey giblets)
  • 2 cups milk
  • 1 Tbsp. sage
  • 1 Tbsp. salt
  • 1 Tbsp. pepper


  1. Preheat oven to 350°F.
  2. Lightly crumble cornbread in large mixing bowl.
  3. Tear white bread into small pieces, and toss with cornbread.
  4. Sauté celery and onion in one stick of margarine until onions are translucent.
  5. Add celery, onion, apple and boiled eggs to bread mixture, then toss lightly with your hands, mixing well.
  6. Add raw eggs, oysters and broth. Stir lightly using hands.
  7. Pour in milk. Sprinkle sage, salt and pepper to taste. Mix lightly but thoroughly.
  8. Place in a 9×13” broiler pan or baking dish. Do not pack.
  9. Dot remaining margarine on top, and bake for 45 minutes or until light brown and bubbly.


8. Homemade Buttermilk Biscuits

Buttermilk Biscuits | Thanksgiving side recipes from AQUILA

These biscuits hold up to Thanksgiving’s hearty sides. Plus, they a perfect for making sandwiches with the leftovers.

From the kitchen of Kathleen Brennan.


  • 2 cups flour, plus extra for dusting the board
  • ¼ tsp. baking soda
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 6 Tbsp. unsalted butter, very cold
  • 1 cup buttermilk


  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in the bowl of a food processor.
  3. Dice the butter into pieces, add to food processor, then pulse a few times until just combined.
  4. Add the buttermilk and mix just until combined.
  5. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  6. Place the dough out onto a flour-dusted board.
  7. Gently pat (do not roll with a rolling pin) the dough out until it’s about 1-inch thick.
  8. Use a round cutter to cut into rounds or a pizza slicer to cut into squares.
  9. Place the biscuits on a cookie sheet. If you like soft sides, put them touching each other. If you like crusty sides, put them about 1 inch apart.
  10. Bake for about 10 – 12 minutes. The biscuits will be a light golden brown.

Makes 10 biscuits


9. Easy Pecan Pie

It’s not Thanksgiving in Texas without pecan pie. And this recipe is easy as pie.

From the kitchen of Kathleen Brennan.


  • 1½ cups pecans, halved
  • 3 large eggs
  • 1 cup sugar
  • ¾ cup corn syrup, light or dark
  • 2 Tbsp. butter, melted
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 9-inch unbaked pie shell


  1. Preheat oven to 350°F.
  2. Spread pecans in a single layer on baking sheet.
  3. Bake for 8 – 10 minutes or until toasted.
  4. Meanwhile, stir together eggs, sugar, corn syrup, butter, vanilla and salt.
  5. Add pecans, and stir to combine.
  6. Pour filling into pie shell.
  7. Bake for 55 minutes or until set, shielding pie with foil for final 35 minutes to prevent excessive browning.
  8. Serve warm with vanilla ice cream.


10. Suzanne’s Pumpkin Pie

Pumpkin Pie | Thanksgiving side recipes from AQUILA

Forget the canned stuffed. This pumpkin pie recipe starts from scratch.

From the kitchen of Suzanne Fordering.


  • 1 sugar pumpkin (1 1/3 cup)
  • 1 1/3 cup sweet condensed milk
  • 1 large egg
  • 1¼ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ginger
  • ¼ tsp. cloves
  • 1 cup hot water
  • 1 pie shell


  1. Preheat oven to 350°F.
  2. Remove the stem and cut the pumpkin in half. Scoop out the seeds and strings.
  3. Place pumpkin halves, cut side down, on a foil-lined baking sheet.
  4. Cover with foil and bake until tender, about 1½ hours.
  5. Let cool.
  6. Once pumpkin is cool, scoop out the flesh, and blend until smooth. Drain any excess water.
  7. Increase oven temperature to 375°F.
  8. Combine 1 1/3 cup of pumpkin, milk, egg, spices and hot water in a mixing bowl. Mix until smooth.
  9. Pour into 9-inch pie shell. Bake for 55 – 65 minutes. The center will move slightly.
  10. Cool and serve with whipped cream


Read Next: 10 Santa-Approved Christmas Recipes

Hopefully, you have found a yummy recipe to share at your Thanksgiving table on Thursday.

Found something you want to save for later? Be sure to bookmark or pin to your Pinterest so you can come back when you’re ready to cook.

All of our recipes are straight from the kitchen of our employees, so be sure to let us know what you think when you taste them! We love sharing our kitchen with yours.

Ready for more recipes? Download our free AQUILA Eats Thanksgiving cookbook to get cooking.


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Lauren Little | Senior Marketing Coordinator | AQUILA Commercial

Lauren Little

Lauren Little served as AQUILA's Director of Marketing and helped shape and lead AQUILA's marketing efforts from 2013 to 2021.

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