Healthy Thanksgiving Menu

Photo: Jonny Valiant; Styling: Deborah Williams

Feast on classic Thanksgiving fare with a fraction of the fat and calories in traditional dishes but with every bit of the flavor.

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Shaved Brussels Sprouts Salad

Photo: Alison Miksch

Shaved Brussels Sprouts Salad Recipe

Chef Jonathan Waxman taught me how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer.

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Lentil Shepherd's Pie

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Lentil Shepherd's Pie Recipe

The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper.

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Whole Stuffed Roasted Pumpkin

Photo: Iain Bagwell; Styling: Chelsea Zimmer

Whole Stuffed Roasted Pumpkin Recipe

In this recipe, pumpkin plays a triple role: cooking vessel, serving bowl, and part of the meal itself. Choose a Long Island Cheese pumpkin for its creamy flesh or a Cinderella pumpkin. The hearty stew simmers inside the pumpkin while the flesh cooks and softens. Berbere, a peppery Ethiopian spice blend, richly seasons the pumpkin and stew. Find it at specialty markets or online at penzeys.com.

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Grand Marnier Cranberry Sauce

Photo: Jennifer Causey

Grand Marnier Cranberry Sauce Recipe
What makes this sauce extraordinary isn’t the orange liqueur, though it rounds out the tart and sweet flavors beautifully. It’s the whole fresh cranberries reserved before cooking and stirred in just before serving. You might think the fresh berries would be too tart without simmering—we did too—but the result is simply outstanding: jammy sauce punctuated by pops of tart, juicy berries. If you prefer not to use alcohol, you can substitute fresh orange juice. Double the batch and use as a breakfast jam or sandwich spread, or spoon warm sauce over frozen yogurt.

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Lemon-Herb Sheet Pan Roasted Vegetables

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Lemon-Herb Sheet Pan Roasted Vegetables Recipe

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

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Traditional Sweet Potato Casserole

Traditional Sweet Potato Casserole Recipe
This simple casserole uses the same favorite ingredients as its full-fat counterpart but cuts back ever-so-slightly on the amounts used and the portion size resulting in a lower-calorie, equally tasty dish.

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Wild Rice Dressing with Roasted Chestnuts and Cranberries

Photo: Jonny Valiant; Styling: Deborah Williams

Wild Rice Dressing with Roasted Chestnuts and Cranberries Recipe
The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry and has only 2.4 grams of fat per serving.

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Buttermilk-Parmesan Mashed Potatoes

Photo: Ellen Silverman; Styling: Toni Brogan

Buttermilk-Parmesan Mashed Potatoes Recipe
Buttermilk and Parmesan cheese contribute great flavor but very little fat to these creamy mashed potatoes.

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Pumpkin-Praline Pie

Jennifer Causey

Pumpkin-Praline Pie Recipe

Can't decide between pumpkin or pecan? This pie has a taste of both.

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Acorn Squash with Wild Rice Stuffing

Jennifer Causey

Acorn Squash with Wild Rice Stuffing Recipe
This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.

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Ginger-Chile Roasted Acorn Squash

Jennifer Causey

Ginger-Chile Roasted Acorn Squash Recipe

Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the Thanksgiving table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

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Green Beans with Dried Cranberries and Hazelnuts

Photo: Brian Woodcock; Styling: Paige Hicks

Green Beans with Dried Cranberries and Hazelnuts Recipe

From the Kitchen of…Ivy Manning, longtime contributor

"This side dish is positively Pacific Northwest, my stomping grounds. Oregon produces both cranberries and hazelnuts, which I source from local vendors."

Blanch the beans ahead, and store in the refrigerator to eliminate a task from the Thanksgiving Day prep list.

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Balsamic Cranberry-Onion Jam

Jennifer Causey

Balsamic Cranberry-Onion Jam Recipe
This jam is an excellent, refined sugar-free alternative to the traditional, often too-sweet sauce, and tastes even better a day or two after it’s made. Because fresh cranberries are so tart on their own, be sure to use a sweet onion such as Vidalia in the jam. Pair this condiment with your Thanksgiving plate, then use as a sandwich spread for holiday leftovers.

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Cranberry-Beet Chutney

Greg DuPree

Cranberry-Beet Chutney Recipe
For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. Beyond the Thanksgiving plate, you can serve the chutney as a topper for crostini spread with goat cheese or with smoked salmon.

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Sweet Potato Casserole with Pumpkin Seed-Oat Crumble

Jennifer Causey

Sweet Potato Casserole with Pumpkin Seed-Oat Crumble Recipe
We use less sugar in this classic casserole and get sweetness instead from fragrant orange rind and vanilla. Turmeric boosts the orange color and adds a subtle earthiness to the sweet potatoes. Instead of an all-nut or marshmallow topping, an oat streusel made with pumpkinseeds adds crunch and contrast to the dish. Evaporated milk has a concentrated dairy flavor without the added sugar of sweetened condensed milk; it will help the potato base to thicken as it bakes.

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Wild Mushroom and Barley Stuffing

Jennifer Causey

Wild Mushroom and Barley Stuffing Recipe

For a vegetarian dish, swap in vegetable stock or water for chicken stock.

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Creamed Greens with Farro

Jennifer Causey

Creamed Greens with Farro Recipe
This dish takes its cues from classic creamed spinach and raises the bar with braised mixed greens, whole-grain farro, and a crisp panko crust. Hearty yet not heavy, and gorgeous straight out of the oven, this is the kind of side that looks and feels holiday special. Swiss chard and dark, bumpy lacinato kale both wilt down fairly quickly; their texture and vibrancy will stand out once combined with the creamy three-cheese sauce. The farro can be cooked, drained, and refrigerated in an airtight container for up to a week before Thanksgiving.

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Skillet Green Bean Casserole

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Skillet Green Bean Casserole Recipe

We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking.

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Pear, Sage, and Golden Raisin Stuffing

Jennifer Causey

Pear, Sage, and Golden Raisin Stuffing Recipe

Peak-season pears are ideal in this savory stuffing--a fragrant, juicy foil for the salty bacon and woodsy sage.

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Celery Root Puree with Almond-Mint Gremolata

Jennifer Causey

Celery Root Puree with Almond-Mint Gremolata Recipe

If you have celery stalks on hand, save the fresh leaves for a pretty garnish that hints at the main ingredient.

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Maple-Caraway Brussels Sprouts

Jennifer Causey

Maple-Caraway Brussels Sprouts Recipe

Caraway seeds toast and infuse the butter as it browns, giving the Brussels sprouts a beautifully bronzed look and adding nutty depth.

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Crispy Cauliflower with Italian Salsa Verde

Jennifer Causey

Crispy Cauliflower with Italian Salsa Verde Recipe

How about something completely different? Crispy cauliflower florets and a zingy parsley sauce add texture and vibrancy to the table. These would also be delicious as an appetizer.

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Potato and Parsnip Gratin

Jennifer Causey

Potato and Parsnip Gratin Recipe

Parsnips add an elegant twist to this classic. Parboiling the slices saves baking time and keeps them from absorbing too much sauce.

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Triple-Onion Mashed Potatoes

Jennifer Causey

Triple-Onion Mashed Potatoes Recipe

You can omit the shallot topper for simpler spuds that are still delicious.

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Make-Ahead Turkey Gravy

Photo: Tara Donne; Styling: Alistair Turnbull

Make-Ahead Turkey Gravy Recipe

From the Kitchen of…Diane Morgan, Cooking Light Contributor

"I always make stock well before Thanksgiving in the slow cooker, and then freeze it. This way the gravy is never lacking deep turkey flavor."

The key to flavorful gravy is a good turkey stock. In November, it's easy to find turkey wings, which make an especially rich stock. Try this classic gravy; it can be made ahead, cooled, and frozen up to two months. Thaw; then reheat over medium-low, stirring with a whisk.

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Whole-Grain Corn Bread

Photo: Brian Woodcock; Styling: Paige Hicks

Whole-Grain Corn Bread Recipe

From the Kitchen of…Ann Taylor Pittman, Executive Food Editor

We always cook two pans of corn bread at Thanksgiving: One is done a day ahead as the base for corn bread dressing, and the other goes into the oven at the last minute so it's hot and crusty at the table. Toasted leftovers get drizzled with honey at breakfast.

Medium to fine-ground cornmeal works well for this corn bread, but you can substitute a coarser grind if you prefer a heftier texture.

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Classic Corn Bread Dressing

Photo: Brian Woodcock; Styling: Paige Hicks

Classic Corn Bread Dressing Recipe

From the Kitchen of…Ann Taylor Pittman, Executive Food Editor

"Corn bread dressing is something my Mississippi-born soul craves because it's just so good, and it's what I grew up with."

This is the quintessential Thanksgiving side dish in the South. It is made from crumbled corn bread, with no added French or sourdough bread to cut it, so the texture is unique. Loads of aromatics give this dressing its flavor; don't be tempted to use less.

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Sausage and Chestnut Dressing

Photo: Brian Woodcock; Styling: Paige Hicks

Sausage and Chestnut Dressing Recipe

From the Kitchen of…Blakeslee Giles, Food Styling Assistant

"I have fond memories of Thanksgiving in Richland, Georgia, with my grandmother. Her dressing was to die for."

We kept all the love Blakeslee's grandmother poured into her dressing and added chestnuts for texture and earthy flavor. If you aren't up for roasting and opening your own, find whole roasted chestnuts, in a pouch or jar, in the baking aisle.

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Triple-Herb Pumpernickel and Sourdough Stuffing

Jennifer Causey

Triple-Herb Pumpernickel and Sourdough Stuffing Recipe

This recipe actually boasts five herbs, though hearty sage, rosemary, and thyme are most prominent. Look for packages of poultry herbs at the store; they contain just enough of all three.

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Roasted Grape and Pear Kuchen

Photo: Iain Bagwell; Styling: Mindi Shapiro and Amanda Widis

Roasted Grape and Pear Kuchen Recipe

Fruit paired with cake is a magical thing, to say the least. Kuchen, traditional German yeast cake, is typically adorned with a variety of crunchy nuts, tart fruits, and creamy cheeses. A slice of this southern inspired sweet treat will have you reaching for another!

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Sheet Pan Roasted Vegetables

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Sheet Pan Roasted Vegetables Recipe

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

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Herbed Whole-Grain Yeast Rolls

Jennifer Causey

Herbed Whole-Grain Yeast Rolls Recipe

Golden whole-grain yeast rolls get a fresh, fragrant hit from a host of seasonal herbs. Make ahead and freeze for up to a month, saving the butter-herb finish for after reheating.

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Salted Caramel Apple Pie

Jennifer Causey

Salted Caramel Apple Pie Recipe

Grated apple is the secret to a syrupy pie filling--it releases more pectin (a natural thickener) than the sliced apples alone. A quick salted caramel intensifies the apple flavor without making the dessert too sweet.

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Herb, Lemon, and Garlic Turkey

Jennifer Causey

Herb, Lemon, and Garlic Turkey Recipe

Instead of a wet brine, this bird uses an overnight dry salt and sugar cure, which concentrates flavor. If you want to leave the skin on, it will add 25 calories and 1g of sat fat per serving.

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Tuscan Turkey

Photo: Jennifer Causey

Tuscan Turkey Recipe

Forget dry, tasteless turkey. A rub of roasted garlic and fresh sage permeates every ounce of the bird, while a Dijon and white wine baste locks in moisture for juicy, tender meat. Save the giblets for our Classic Turkey Gravy.

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Cider-Glazed Turkey with Roasted Apples

Jennifer Causey

Cider-Glazed Turkey with Roasted Apples Recipe

An overnight wet brine infuses and plumps up the meat so it stays moist. Line a roasting pan with the brining bag before adding the liquid and the turkey so everything stays in place.

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Apple Galette with Vanilla Yogurt Drizzle

Photo: Jennifer Causey

Apple Galette with Vanilla Yogurt Drizzle Recipe

We save on sat fat and make the crust more tender by swapping in low-fat yogurt for some of the butter (use standard yogurt, not Greek-style). Make dough ahead and refrigerate or freeze (just remember to thaw completely before rolling). You can sub the scraped seeds from one vanilla bean pod or 1 teaspoon vanilla extract for the vanilla bean paste.

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Lightened Thanksgiving Dishes

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Shaved Brussels Sprouts Salad

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Lentil Shepherd's Pie

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Whole Stuffed Roasted Pumpkin

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Grand Marnier Cranberry Sauce

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Lemon-Herb Sheet Pan Roasted Vegetables

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Traditional Sweet Potato Casserole

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Wild Rice Dressing with Roasted Chestnuts and Cranberries

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Buttermilk-Parmesan Mashed Potatoes

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Pumpkin-Praline Pie

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Acorn Squash with Wild Rice Stuffing

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Ginger-Chile Roasted Acorn Squash

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Green Beans with Dried Cranberries and Hazelnuts

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Balsamic Cranberry-Onion Jam

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Cranberry-Beet Chutney

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Sweet Potato Casserole with Pumpkin Seed-Oat Crumble

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Wild Mushroom and Barley Stuffing

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Creamed Greens with Farro

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Skillet Green Bean Casserole

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Pear, Sage, and Golden Raisin Stuffing

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Celery Root Puree with Almond-Mint Gremolata

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Maple-Caraway Brussels Sprouts

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Crispy Cauliflower with Italian Salsa Verde

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Potato and Parsnip Gratin

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Triple-Onion Mashed Potatoes

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Make-Ahead Turkey Gravy

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Whole-Grain Corn Bread

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