Texas Thanksgiving Recipes: 16 Dishes Fit for Miranda Lambert’s Big Halftime Show

Texas Thanksgiving recipes are going to be in the spotlight this year. On Thanksgiving Day, November 26, 2026, country star Miranda Lambert will headline the halftime show when the Dallas Cowboys host the Philadelphia Eagles at AT&T Stadium, the 30th Salvation Army Red Kettle Kickoff. The three-time Grammy winner grew up in East Texas, and her family cookbook, Y’all Eat Yet?, is full of recipes from her mama Bev and her grandmother, Nonny. Here is a Texas spread worth making while the game is on, from smoky turkey to sheet cake..

Texas Thanksgiving Recipes for a Country Star Holiday

Miranda Lambert is going home to Texas for Thanksgiving, to sing at halftime of the Cowboys game. The food she grew up on, from her mama Bev and her grandmother Nonny, is the kind that keeps a whole family at the table through four quarters. Start with the star of the table: a smoky, spice-rubbed Texas turkey roasted in your own oven..

You will need: 1 turkey (12 to 14 lb, thawed), 1/2 cup soft butter, 2 tbsp smoked paprika, 1 tbsp chili powder, 1 tbsp brown sugar, 2 tsp garlic powder, 2 tsp onion powder, 1 tbsp kosher salt, 2 tsp black pepper, 1 onion and 1 orange (quartered), 2 cups chicken broth.

How to make it: 1. Pat the turkey dry and set it in a roasting pan. 2. Mix the butter with all the spices, salt and pepper. 3. Rub it under and over the skin and stuff the cavity with the onion and orange. 4. Pour the broth into the pan. 5. Roast at 325 F for about 3 to 3 1/2 hours, basting every hour, until the thigh reaches 165 F; tent with foil if it browns too fast. 6. Rest 30 minutes before carving.

Texas Thanksgiving Recipes: Cornbread Dressing

In Texas it is dressing, not stuffing, and it is made with cornbread. Crumbled skillet cornbread gets mixed with onion, celery, sage and broth, then baked until the top is crisp and the middle is soft. Make the cornbread a day ahead so it dries out a little. No list of Texas Thanksgiving recipes is complete without it. Do you call it dressing or stuffing?

You will need: 6 cups crumbled day-old cornbread, 2 cups cubed white bread, 1/2 cup butter, 1 large onion (diced), 3 celery stalks (diced), 2 tsp dried sage, 1 tsp thyme, 1 tsp salt, 1/2 tsp pepper, 3 cups chicken broth, 2 eggs (beaten).

How to make it: 1. Heat the oven to 375 F and butter a 9×13 inch dish. 2. Melt the butter and cook the onion and celery 8 minutes until soft. 3. Stir in the sage, thyme, salt and pepper. 4. Toss the cornbread, bread and vegetables in a big bowl. 5. Stir in the broth and eggs; it should be moist, not soupy. 6. Spread in the dish and bake 40 to 45 minutes until golden.

Jalapeno Corn Casserole

Sweet corn casserole is a holiday must across the South, and Texans like it with a little kick. Diced jalapenos and pepper jack cheese turn the classic spoonbread into something everyone fights over. It mixes in one bowl and bakes while the turkey rests, which makes it one of the easiest Texas Thanksgiving recipes. Leave the seeds out of the jalapenos for a milder dish the kids will eat too. Mild or spicy?

You will need: 1 can (15 oz) corn (drained), 1 can (15 oz) creamed corn, 1 box (8.5 oz) corn muffin mix, 1 cup sour cream, 1/2 cup melted butter, 2 jalapenos (seeded, diced), 1 1/2 cups shredded pepper jack cheese.

How to make it: 1. Heat the oven to 350 F and grease a 9×13 inch dish. 2. Stir together both cans of corn, the muffin mix, sour cream and butter. 3. Fold in the jalapenos and 1 cup of the cheese. 4. Spread in the dish. 5. Bake 40 minutes, top with the rest of the cheese and bake 5 minutes more. 6. Let it set 10 minutes before serving.

King Ranch Chicken Casserole

King Ranch chicken is the casserole Texas church suppers and family reunions are built on. Layers of corn tortillas, shredded chicken, cheese and a creamy tomato and green chile sauce bake into something like an enchilada lasagna. It is perfect for the night before Thanksgiving, or to feed a crowd of relatives who show up early. Among Texas Thanksgiving recipes it is the comfort pick. Have you ever had it?

You will need: 3 cups shredded cooked chicken, 12 corn tortillas (torn), 2 tbsp butter, 1 onion and 1 bell pepper (diced), 1 can (10 oz) diced tomatoes with green chiles, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 tsp chili powder, 1 tsp cumin, 2 1/2 cups shredded cheddar.

How to make it: 1. Heat the oven to 350 F and grease a 9×13 inch dish. 2. Cook the onion and pepper in the butter until soft. 3. Stir in the tomatoes, both soups and the spices. 4. Layer a third of the tortillas, half the chicken, a third of the sauce and a third of the cheese. 5. Repeat, then finish with tortillas, sauce and cheese. 6. Bake 35 to 40 minutes until bubbly and rest 10 minutes.

Grandma’s Skillet-Fried Chicken

Miranda Lambert’s 2026 song Crisco is a love letter to her grandmother, and she told Southern Living, ‘My grandmother did teach me how to fry chicken with Crisco.’ Skillet-fried chicken is the dish many Texas families serve the day after Thanksgiving, or instead of turkey at a small table. Shortening gives a light, crackly crust. Who taught you to cook?

You will need: 3 lb chicken pieces, 2 cups buttermilk, 2 tsp salt, 2 cups flour, 2 tsp paprika, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp cayenne, about 2 cups vegetable shortening for frying.

How to make it: 1. Soak the chicken in buttermilk with 1 tsp salt for 2 hours or overnight in the fridge. 2. Mix the flour, spices and the rest of the salt in a bag. 3. Shake the chicken in the flour, a few pieces at a time. 4. Melt shortening in a cast iron skillet to 1/2 inch deep and heat to 325 F. 5. Fry 12 to 15 minutes, turning, until golden and 165 F inside. 6. Drain on a rack and serve hot.

Texas Thanksgiving Recipes: Green Chile Mac and Cheese

Mac and cheese sits right next to the turkey on a lot of Texas tables, and a can of green chiles gives it a gentle Southwest warmth. This baked version uses sharp cheddar and pepper jack with a crunchy cracker topping. It reheats well, so you can make it a day early. Of all the Texas Thanksgiving recipes here, this is the one the kids will ask for first. Crunchy top or creamy all the way?

You will need: 1 lb elbow macaroni, 4 tbsp butter, 1/4 cup flour, 3 cups whole milk, 3 cups shredded sharp cheddar, 1 cup pepper jack, 1 can (4 oz) diced green chiles, 1 tsp salt, 1/2 tsp smoked paprika, 1 cup crushed butter crackers, 4 slices cooked bacon (optional).

How to make it: 1. Cook the macaroni 2 minutes less than the box says and drain. 2. Melt the butter, whisk in the flour and cook 1 minute. 3. Whisk in the milk and simmer until thick. 4. Stir in the cheeses, chiles, salt and paprika until smooth. 5. Fold in the pasta and spread in a buttered 9×13 inch dish. 6. Top with crackers and bacon and bake at 350 F for 25 minutes.

Halftime Texas Chili, No Beans

True Texas chili, the famous bowl of red, has chunks of beef and no beans. It is a great make-ahead pot for Thanksgiving weekend and a nice break from the usual Texas Thanksgiving recipes, when the house is full and everybody is watching football. Brown the beef well, simmer it low with chili powder and cumin, and let it go until tender. It is one of the heartiest Texas Thanksgiving recipes for game day. Beans or no beans?

You will need: 2 1/2 lb beef chuck (1 inch cubes), 2 tbsp oil, 1 onion (diced), 4 cloves garlic, 1/4 cup chili powder, 1 tbsp cumin, 1 tsp oregano, 1 tsp salt, 1 can (15 oz) tomato sauce, 2 cups beef broth, 2 tbsp masa harina or cornmeal, chopped onion and cheddar to serve.

How to make it: 1. Brown the beef in the oil in batches in a large pot. 2. Add the onion and garlic and cook 5 minutes. 3. Stir in the spices and cook 1 minute. 4. Add the tomato sauce and broth and simmer covered 2 hours, stirring now and then. 5. Stir in the masa mixed with a little water and simmer 10 minutes to thicken. 6. Serve with onion, cheese and crackers.

Skillet Queso With Chorizo

In Texas, the game does not start until the queso comes out. This skillet version melts white and yellow cheese with green chiles and browned chorizo, and it stays dippable in a warm oven. Set it out with chips before the halftime show and watch it vanish. It is the snack every list of Texas Thanksgiving recipes needs. Chips or warm tortillas for dipping?

You will need: 8 oz Mexican chorizo, 1 small onion (diced), 1 can (10 oz) diced tomatoes with green chiles (drained), 1 lb white American cheese (cubed), 1 cup shredded Monterey Jack, 1/2 cup milk, chopped cilantro, tortilla chips.

How to make it: 1. Brown the chorizo and onion in a cast iron skillet and spoon out half of it. 2. Lower the heat and add the cheeses and milk. 3. Stir until melted and smooth, about 5 minutes. 4. Stir in the tomatoes and chiles. 5. Spoon the saved chorizo on top and sprinkle with cilantro. 6. Keep warm in a 200 F oven and serve with chips.

Buttermilk Biscuits With Honey Butter

A basket of hot biscuits is how a Texas grandmother says welcome home. Cold butter and buttermilk make them tall and flaky, and a quick honey butter makes them dangerous. Bake them while the turkey rests; no Texas Thanksgiving recipes spread feels finished without them. If you would rather have rolls, see our soft Thanksgiving dinner rolls. Biscuits or rolls on your table?

You will need: 2 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1 tbsp sugar, 1/2 cup very cold butter (cubed), 1 cup cold buttermilk. Honey butter: 1/2 cup soft butter, 3 tbsp honey, pinch of salt.

How to make it: 1. Heat the oven to 450 F. 2. Whisk the dry ingredients and cut in the cold butter until it looks like coarse crumbs. 3. Stir in the buttermilk just until it holds together. 4. Pat into a 1 inch thick rectangle, fold in half twice and pat out again. 5. Cut rounds, place them touching on a pan and bake 12 to 14 minutes. 6. Beat the honey butter and serve with the hot biscuits.

Southern Green Beans With Bacon

Forget the soup can casserole for once. Slow-cooked Southern green beans with bacon and onion are tender, smoky and so simple. They can simmer on the back of the stove all afternoon and only get better. They are one of the most reliable Texas Thanksgiving recipes for a crowd, and leftovers are great with cornbread. Snappy green beans or soft and slow?

You will need: 2 lb fresh green beans (trimmed), 6 slices bacon (chopped), 1 onion (diced), 2 cloves garlic, 2 cups chicken broth, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp pepper, a pinch of red pepper flakes.

How to make it: 1. Cook the bacon in a large pot until crisp. 2. Add the onion and cook 5 minutes, then the garlic for 1 minute. 3. Add the green beans, broth, sugar, salt, pepper and pepper flakes. 4. Cover and simmer 45 minutes to 1 hour, stirring now and then. 5. Uncover for the last 10 minutes to cook off some broth. 6. Taste for salt and serve.

Texas Thanksgiving Recipes: Sweet Potato Casserole With Pecans

Texans love pecans, so this sweet potato casserole skips the marshmallows and gets a buttery pecan crumble on top. The filling is smooth with a little vanilla and cinnamon, and the topping bakes up crisp. It can be made up to two days ahead and baked on the day. Among Texas Thanksgiving recipes it is the side that tastes like dessert. Pecans or marshmallows?

You will need: 4 cups mashed cooked sweet potatoes, 1/2 cup sugar, 2 eggs, 1/2 cup milk, 1/3 cup melted butter, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt. Topping: 1 cup brown sugar, 1/3 cup flour, 1/3 cup melted butter, 1 cup chopped pecans.

How to make it: 1. Heat the oven to 350 F and butter a 2 quart dish. 2. Beat the sweet potatoes, sugar, eggs, milk, butter, vanilla, cinnamon and salt until smooth. 3. Spread in the dish. 4. Mix the topping ingredients until crumbly. 5. Sprinkle over the potatoes. 6. Bake 30 to 35 minutes until the top is golden.

Texas Caviar for the Snack Table

Texas caviar is a bright black-eyed pea salad created by Helen Corbitt, a famous Texas cook, back in the 1940s. It is fresh, crunchy and a nice break from all the rich holiday food. Serve it with tortilla chips at kickoff or as a cool side with turkey. It tastes better after a night in the fridge, so make it early. Have you tried it?

You will need: 2 cans (15 oz) black-eyed peas (rinsed), 1 can (15 oz) corn (drained), 1 red and 1 green bell pepper (diced), 1/2 red onion (diced), 1 jalapeno (diced), 1/4 cup cilantro. Dressing: 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tbsp sugar, 1 tsp salt, 1/2 tsp cumin.

How to make it: 1. Put the peas, corn, peppers, onion, jalapeno and cilantro in a large bowl. 2. Whisk the dressing ingredients. 3. Pour over the salad and toss well. 4. Cover and chill at least 2 hours or overnight. 5. Stir again before serving. 6. Serve with tortilla chips or as a side salad.

Texas Sheet Cake

Texas sheet cake is big, chocolatey and made to feed a crowd, which is very Texas. A thin, moist chocolate cake gets a warm fudge icing poured on right out of the oven, then a shower of pecans. It takes about 45 minutes start to finish, and it is perfect when 20 people show up for dessert. Cut it in small squares. Corner piece or middle piece?

You will need: Cake: 2 cups flour, 2 cups sugar, 1 tsp baking soda, 1/2 tsp salt, 1 cup butter, 1 cup water, 1/4 cup cocoa, 2 eggs, 1/2 cup sour cream, 1 tsp vanilla. Icing: 1/2 cup butter, 1/4 cup cocoa, 6 tbsp milk, 3 1/2 cups powdered sugar, 1 tsp vanilla, 1 cup chopped pecans.

How to make it: 1. Heat the oven to 350 F and grease a 13×18 inch sheet pan. 2. Whisk the flour, sugar, soda and salt. 3. Boil the butter, water and cocoa, pour over the dry mix and stir. 4. Beat in the eggs, sour cream and vanilla and pour into the pan. 5. Bake 20 minutes. 6. Boil the icing butter, cocoa and milk, whisk in the sugar and vanilla, add the pecans and pour over the warm cake.

Texas Thanksgiving Recipes: Classic Pecan Pie

Pecan pie is the official state pie of Texas, so it has to be on the table. This classic version has a gooey filling with brown sugar and vanilla and a crown of toasted pecans. Bake it the day before so it sets fully. It is the dessert that ends almost every list of Texas Thanksgiving recipes. Do you eat it warm or cold, with whipped cream or ice cream?

You will need: 1 unbaked 9 inch pie crust, 1 cup light corn syrup, 1 cup packed brown sugar, 3 eggs, 1/3 cup melted butter, 1 tsp vanilla, 1/4 tsp salt, 1 1/2 cups pecan halves.

How to make it: 1. Heat the oven to 350 F and set the crust in a pie plate. 2. Whisk the corn syrup, brown sugar, eggs, butter, vanilla and salt until smooth. 3. Scatter the pecans in the crust. 4. Pour the filling over the nuts. 5. Bake 55 to 60 minutes until the center barely jiggles; cover the edges with foil if they brown fast. 6. Cool at least 3 hours before slicing.

East Texas Peach Cobbler

Peaches grow all over East Texas, where Miranda Lambert grew up, and peach cobbler is the dessert everybody’s mama makes. This easy version pours a simple batter over melted butter and tops it with cinnamon peaches, and the batter rises up around the fruit as it bakes. Frozen peaches work great in November, so this is one of the Texas Thanksgiving recipes you can make anywhere. Serve it warm with vanilla ice cream. Cobbler or pie?

You will need: 1/2 cup butter, 1 cup flour, 1 cup sugar, 2 tsp baking powder, 1/4 tsp salt, 1 cup milk, 1 tsp vanilla. Fruit: 4 cups sliced peaches (fresh or thawed frozen), 1/2 cup sugar, 1 tsp cinnamon, 1 tbsp lemon juice. Vanilla ice cream to serve.

How to make it: 1. Heat the oven to 350 F and melt the butter in a 9×13 inch dish in the oven. 2. Simmer the peaches, sugar, cinnamon and lemon juice 5 minutes. 3. Whisk the flour, sugar, baking powder, salt, milk and vanilla. 4. Pour the batter over the melted butter; do not stir. 5. Spoon the peaches and juice on top. 6. Bake 40 to 45 minutes until golden and serve warm.

Southern Sweet Tea for the Whole Family

Every Texas Thanksgiving table needs a big pitcher of sweet tea. The trick is to dissolve the sugar while the tea is hot and add a pinch of baking soda, which takes away any bitterness. Pour it over lots of ice with lemon or lime. Watch the game, cheer for Miranda at halftime, and read the official halftime show announcement. Sweet tea or unsweet?

You will need: 8 black tea bags, 1/8 tsp baking soda, 1 to 1 1/2 cups sugar, 8 cups water, ice, lemon or lime slices, fresh mint (optional).

How to make it: 1. Bring 4 cups of water to a boil and take it off the heat. 2. Add the tea bags and baking soda and steep 8 minutes. 3. Remove the bags without squeezing them. 4. Stir in the sugar until dissolved. 5. Pour into a pitcher with 4 cups of cold water. 6. Chill and serve over ice with citrus slices and mint.