Healthy Thanksgiving Recipes: 8 Dishes For a Lighter Feast

Just because it’s the holidays doesn’t mean you have to sideline your health journey — all you need are some healthy Thanksgiving recipes!

Having a healthy Thanksgiving can be challenging because it’s traditionally a holiday associated with indulgent and calorie-rich foods. However, you can still enjoy a delicious and satisfying Thanksgiving meal while making some healthier choices!

First and foremost, portion control is key, so reach for smaller plates to keep cravings in check.

Let veggies steal the show with their vibrant colors and abundant nutrients. Roast or steam them to perfection, enhancing their flavor with a touch of olive oil and herbs. Also, opt for lean protein powerhouses like turkey breast, skin removed. If you prefer a plant-based option, turn to tofu, tempeh, or legumes for a tasty twist.

Stay refreshed and satisfied by hydrating throughout the day. Water is your secret weapon to curb cravings and maintain proper hydration.

Become a mindful eater by heeding your body’s cues for hunger and fullness. Take your time and savor each bite, relishing the flavors of the feast. And watch out for empty calories in alcoholic beverages and find balance by alternating between drinks and water.

But you have to put something on the table, right? Say goodbye to all that fat and sugar, and elevate your feast with these delicious and healthy Thanksgiving recipes!

Find out how to survive holiday meals and eating way too much with your family!

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8 Delicious and Healthy Thanksgiving Recipes

Brussels Sprouts With Uncured Turkey Bacon

You can’t go wrong when choosing this Brussels sprouts and bacon recipe as one of your healthy Thanksgiving recipes, as it’s loaded with flavor and heart-healthy nutrients!

Ingredients

3 pounds of medium Brussels sprouts
2 tablespoons of olive oil
8 thick slices of uncured turkey bacon
2 teaspoons of apple cider vinegar
1/2 teaspoon of salt, plus extra if needed
Ground black pepper to taste

Instructions

Bring a large pot of water to a boil and add a generous amount of salt.
Trim the bottom end of each Brussels sprout, leaving the core intact. Pull off the outer dark leaves and halve them through the core.
Add the Brussels sprouts to your pot and cook uncovered until tender (about 6 minutes).
Drain and rinse the Brussels sprouts under cold running water.
Meanwhile, place the oil and turkey bacon in a large skillet or stewpot. Cook these ingredients over medium heat, stirring occasionally, until the bacon turns crispy. Remove it and set it aside.
Increase the heat to medium-high and add the Brussels sprouts. Cook them, stirring occasionally, until they brown and the edges turn crisp (about 10 minutes).
Stir in the vinegar, salt, pepper, and bacon.
Serve warm, and enjoy!

Servings: 8

Roasted Turkey Breast

If you’re not in the mood to roast a whole turkey or you don’t need that much food, try this flavorful, roasted turkey breast recipe instead!

Ingredients

3 pounds of boneless turkey breast
3 tablespoons of Dijon mustard
2 tablespoons of balsamic vinegar
3 teaspoons of dried herbs (thyme or oregano)
2 teaspoons of garlic powder
1 teaspoon of salt
3 tablespoons of olive oil
1 teaspoon of smoked paprika
Ground black pepper

Instructions

Rub the mixture all over the turkey.
Refrigerate to marinate overnight or let the turkey breast sit for at least 1 hour before roasting.
Place the turkey breast on a baking pan or sheet.

Servings: 8

Vegetarian Mushroom Gravy

Pair this vegetarian gravy recipe with your turkey this year!

Ingredients

1 tablespoon of olive oil
1/2 cup of chopped onion
1 teaspoon of dried thyme
1/4 teaspoon of salt
8 ounces of oyster mushrooms, sliced
1/4 cup of dry sherry
3 cups of mushroom stock or vegetable broth
1 1/2 tablespoons of flour
2 tablespoons of water
2 tablespoons of vegan margarine or vegan butter
1/8 teaspoon of black pepper

Instructions

Serve the gravy with your turkey and enjoy this healthy Thanksgiving recipe!

Servings: 8

Gluten-Free Paleo Stuffing

Instead of traditional Thanksgiving stuffing, make this nutrient-dense, gluten-free paleo stuffing recipe!

Ingredients

2 tablespoons of avocado oil
3 cups of onion, diced
2 cups of celery, diced
1 cup of mushrooms, diced
1 cup of apples, cored and diced
1/4 of a cup of dried cranberries or dates, chopped
1/4 cup of flat-leaf parsley, chopped
4 teaspoons of poultry seasoning
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 cups of almond flour
3 large eggs, whisked

Instructions

Servings: 8

Mini Stuffed Pumpkins

This mini-stuffed pumpkin recipe is almost too beautiful to eat! You’ll wow family and friends with it this holiday season.

Ingredients

8-10 mini pumpkins
2-3 tablespoons of olive oil
1 pound of uncured turkey sausage, lean ground turkey, or roasted turkey pieces
3/4 cup of chopped sweet onion
1 cup of roughly chopped cremini mushrooms
1/2 cup of apple cider
1 cup chopped pecans
1/8 teaspoon of nutmeg
2 teaspoons of chopped fresh thyme
1 cup of dried cranberries
1 3/4 cups of cooked quinoa, brown rice, or wild rice mixed with flax seeds
1 cup of chopped kale leaves
1 cup of shredded Parmigiano-Reggiano

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Line a baking sheet with aluminum foil and set it aside.
Slice the tops off of the mini pumpkins and scoop out the seeds.
Rub the pumpkins and tops with olive oil and sprinkle them with salt and pepper.
Place the pumpkins on the prepared baking sheet with their tops on them. Roast them for 15-20 minutes or until they become tender.
Add a tablespoon of olive oil to a medium skillet over medium-high heat. Add the turkey and cook well. Season the mixture to taste with salt and pepper and set it aside.
Add the onions and mushrooms to the same pan and cook them until tender.
Add apple cider to the pan. Deglaze the pan with a wooden spoon.
Add the pecans, nutmeg, and thyme. Cook the mixture for about 4-5 minutes until the liquid is slightly reduced. Remove from heat and set the mixture aside.
Prepare the quinoa or rice mixture.
Combine the turkey, onion, mushrooms, dried cranberries, rice, kale, and 3/4 cup of Parmigiano-Reggiano.
Transfer the pumpkin bottoms to a large cast-iron pan and set the tops aside.
Stuff the pumpkins with the turkey, rice or quinoa, and cranberry mixture by heaping the mixture into each pumpkin. Sprinkle each with the remaining Parmigiano-Reggiano.
Reduce the oven temperature to 350 degrees Fahrenheit. Bake the pumpkins for 15-20 minutes or until they’re soft and the stuffing is heated through.
Serve this dish hot, place the pumpkin tops back on the pumpkins, and enjoy!

Servings: 10

Vegan Mashed Cauliflower

Go lower-carb this Thanksgiving by choosing a vegan mashed cauliflower recipe instead of traditional mashed potatoes!

Ingredients

1 cup of vegetable broth + 1 cup water
1 teaspoon of salt, plus more to taste
1 head of cauliflower, cut into 1/2-inch pieces
2 tablespoons of vegan butter, cut into chunks
1 teaspoon of chopped fresh thyme
Ground black pepper to taste

Instructions

Bring the broth, water, and salt to a boil in a large pot.
Add the cauliflower and bring the mixture to a boil.
Cover it and reduce the heat to low. Steam for 20 minutes or until the cauliflower becomes tender.
Use a slotted spoon to transfer the cauliflower to a food processor.
Add 3 tablespoons of the pot’s vegetable broth/water mixture, along with vegan butter.
Process the mixture until smooth.
Taste and adjust the seasoning with salt and pepper.
Add thyme and process the mixture until well combined.
Serve and enjoy!

Servings: 3

Baked Cinnamon Apples

Add these baked cinnamon apples to your list of healthy Thanksgiving recipes this Fall season!

Ingredients

1/2 cup of water
6 medium granny smith apples
2 teaspoons of cinnamon
Chopped walnuts or pecans for serving

Instructions

Enjoy!

Servings: 4

Next-Day Turkey Soup

Are you looking for a delicious way to utilize leftover Thanksgiving turkey? Take advantage of this practical yet mouth-watering, next-day turkey soup healthy Thanksgiving recipe!

Ingredients

8 cups of chicken broth
1 turkey carcass with all meat removed
1 carrot, halved lengthwise
1 carrot, minced
1 celery stalk
1 minced celery stalk
1 onion, halved
1 onion, minced
2 bay leaves
3 cups of turkey meat
2 cloves of garlic, mashed
2 tablespoons of olive oil
3 cups of mixed vegetables
1 tablespoon of fresh sage, chopped

Instructions

Place the chicken broth, turkey, carrot halves, celery stalk, onion halves, and 1 bay leaf in a large pot. Bring the mixture to a boil and simmer for 1 1/2 hours.
Dice the turkey meat, making sure the pieces aren’t larger than a soup spoon.
Before straining the broth, remove the large bones and carcass using tongs. Strain the broth and discard the solids.
Heat the garlic and olive oil in a large soup pot over medium heat. Allow it to brown slightly (about 3 minutes).
Add the minced carrots, celery, and onions. Heat the mixture over medium-low heat until softened (about 7-8 minutes).
Dice the mixed vegetables.
Add the sage, turkey broth, and remaining bay leaf to the soup pot. Bring the mixture to a simmer and add Brussels sprouts, green beans, and diced turkey to the soup.
Bring the soup back to a simmer.
Add sweet potatoes to the center and gently push them down.
Turn the heat off and cover the pot. Allow the soup to sit and steam for 5-7 minutes. Let it simmer for 5 more minutes.
Serve and enjoy!

Servings: 6-8

*Please know that weight loss results & health changes/improvements vary from individual to individual; you may not achieve similar results. Always consult with your doctor before making health decisions. This is not medical advice – simply very well-researched info on healthy Thanksgiving recipes.

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