If you're looking for a healthier menu this holiday, these 6 healthy Thanksgiving recipes will do the trick. Grab the recipes now.
The gift of good health is more evident this year than ever before. So, we put together a tasty menu featuring foods that pack a ton of health benefits. This menu features our most-popular healthy Thanksgiving recipes. From the turkey to the stuffing to the cranberry sauce, we’ve covered all the fixings for your holiday meal!
Before we get to the recipes though, let’s have a quick chat about holiday eating. While it’s great to eat nutrient-rich foods, it’s also okay to enjoy food you love that may not fall into that category. For example, Aunt Cheryl brings her beloved pecan pie. You get this pie once a year and it’s a favorite. It’s okay to let yourself enjoy a piece using mindful eating techniques we shared previously.
Now onto those healthy Thanksgiving recipes. We’re serving up:
- Oven-Roasted Turkey
- Sweet Potato Casserole
- Cauliflower Stuffing
- Green Bean Casserole
- Cranberry Orange Sauce
- Healthier Pumpkin Pie
- 1, 10-12 lb. fresh turkey neck & giblets removed
- 1 medium white onion sliced into quarters
- 2 celery stalks sliced into 2″ pieces
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- Salt to taste
- Pepper to taste
- 1 Tbsp. poultry seasoning
- If frozen, thaw turkey in the fridge for 24 hours.
- Remove and discard the neck and tail portion of the turkey.
- Preheat oven to 325 degrees.
- Rinse the turkey inside and out with cold water.
- Place turkey breast side up on a rack in a shallow roasting pan.
- If using a roasting bag, place a bit of flour in bag, give it a quick shake, add the turkey to the bag and place in a shallow roasting pan.
- Combine seasonings and rub all over the turkey (outside and inside cavity) while in roasting bag or in roasting pan.
- Next, place the onion and celery into cavity of the turkey.
- If using a roasting bag, seal it and cut small air slits into the bag.
- Roast turkey according to directions on roasting bag.
- If not using a bag, roast turkey at 325 degrees for approximately 3 ½ hours.
- If turkey browns too quickly, cover with a foil tent.
- The turkey is done when a thermometer inserted into the breast reads 165 degrees and 180 degrees when inserted in the thigh.
Sweet Potato Casserole
- 4-6 large sweet potatoes peeled and cut into ¾- inch cubes
- 1 cup low-fat vanilla yogurt
- 1 tsp. cinnamon
- Pinch nutmeg
- Pinch salt
- 1 Tbsp. brown sugar optional
- 4 large egg whites lightly beaten
- ¾ cup chopped pecans
- ½ cup mini marshmallows
- Preheat oven to 350 degrees.
- Spray a 2.5-quart casserole dish with nonstick spray.
- Put the sweet potatoes in a medium saucepan with enough water to cover them.
- Bring to a boil over high heat.
- Reduce to a simmer and cook until fork-tender, about 5-7 minutes.
- In large bowl, use a blender to mash the sweet potatoes.
- Add the yogurt, cinnamon, nutmeg, and salt.
- Continue blending the potato mixture.
- Add brown sugar if desired.
- Add the eggs and blend them in.
- Transfer the mixture to the casserole dish.
- Bake for 30 minutes.
- Top evenly with the pecans and marshmallows and continue to bake until marshmallows are puffed and lightly browned, about 10-15 more minutes.
Cauliflower Rice Stuffing
- 1 medium heads of cauliflower
- 1 Tbsp. olive oil
- 1 small yellow onion diced
- 1 garlic clove minced
- 3 stalks celery sliced thinly
- 1 cup mushrooms sliced
- ½-1 Tbsp. poultry seasoning or no-salt added seasoning of choice
- 1 tsp. red wine vinegar
- ¼ tsp. black pepper
- Pulse cauliflower in a food processor until “rice” consistency is reached.
- Add olive oil to a large skillet over medium-high heat.
- Add onions, garlic and celery and sauté for 5 minutes.
- Add cauliflower and cook for about 10 minute, or until fully cooked.
- Add mushrooms and continue cooking until they’ve begun to sweat, about 5 minutes.
- Top with spices and vinegar and cook for 1 minute.
- Serve alongside turkey.
Green Bean Casserole
- 1 10 ¾ oz can of low-sodium, low-fat cream of mushroom soup
- 2 14 ½ oz cans of French-cut green beans, drained and rinsed
- 1 Tbsp. low-sodium soy sauce
- Black pepper to taste
- ½ tsp. onion powder
- ¼ cup almond milk unsweetened
- 1 small yellow onion sliced into rings
- ½ cup panko breadcrumbs
- 2 egg whites
- Preheat oven to 400 degrees.
- Spray a baking sheet with nonstick spray or line with parchment paper, set aside.
- Place egg whites in one bowl and breadcrumbs in a separate bowl.
- Dip the onion rings in the egg whites and then in the breadcrumbs to lightly coat.
- Place on a baking sheet and spray all onion rings with nonstick cooking spray.
- Bake until browned, about 10 minutes. Remove from oven and set aside to cool.
- In a mixing bowl, combine soup, almond milk, black pepper, low-sodium soy sauce, and onion powder; stir to combine.
- Add green beans.
- Pour bean mixture into a casserole pan that has been coated with nonstick spray.
- Bake for 25 minutes.
- Place onions on top of casserole.
- Reduce oven temperature to 350 and bake for an additional 15-20 minutes.
- If onions brown too quickly, cover with foil last 10 minutes of cooking.
Cranberry Orange Sauce
- 1, 12 oz. package fresh cranberries
- Zest of 1 orange
- 1 cup of water
- Sugar substitute equal to 1 cup of sugar
- Add water and sugar substitute into a saucepan over medium-high heat.
- Stir until sweetener dissolves; the water and sweetener mixture will begin to boil.
- Add cranberries and orange zest and stir.
- Reduce heat to medium and cook until cranberries pop and mixture begins to thicken, about 10 minutes. Stir occasionally.
- Pour mixture into a festive bowl and cool to room temperature.
- Store in refrigerator until ready to serve.
Healthier Pumpkin Pie
- 1/2 of a prepared pie crust easy roll in refrigerator section of grocery store
- Zero calorie sugar substitute equal 3/4 cup of sugar
- 1 tsp ground cinnamon
- 1/2 tsp Iodized table salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup egg substitute
- 1 15 oz can of 100 percent pure pumpkin
- 1 12 oz can of fat-free evaporated milk
- 1 cup of fat-free frozen whipped topping thawed
- Vegetable Oil Spray
- Preheat oven to 425 degrees.
- Lightly spray a 9″ pie tin with vegetable oil spray and set aside.
- On a lightly floured surface, roll 1/2 of one roll of prepared pie dough thin enough to fit a 9″ pie plate.
- Press dough into the edges of plate and create a fluted edge over rim of pie plate.
- Prick the dough all over with a fork and set aside.
- In a small bowl, mix together sugar substitute, cinnamon, salt, ginger, and cloves.
- In a larger bowl combine egg substitute, sugar mixture, and pumpkin; stir to combine.
- Pour in fat-free evaporated milk; stir until well blended.
- Pour mixture into pie shell and bake for 15 minutes.
- Reduce oven temperature to 350 degrees; bake until filling is set, 20 to 30 minutes.
- Pie is done when knife inserted into the center of pie comes out clean.
- Transfer pie to a wire rack and cool for at least 2 hours. Store pie in refrigerator until ready to serve.
- May serve with 2 T. of fat-free whipped topping!