These healthy Thanksgiving recipes bring familiar holiday favorites to the table, with lighter options for mains, sides, salads, and desserts. Each recipe includes simple ingredients and straightforward instructions to help make holiday cooking easier.

Thanksgiving Main Dishes

Whether you’re cooking for a crowd or planning a smaller meal, these mains give you several options for the center of the table. Use a food thermometer to check that poultry reaches 165°F.

1. Herb-Roasted Turkey Breast

Ingredients: 3-pound turkey breast, 1 tablespoon olive oil, 1 teaspoon each dried rosemary and thyme, ½ teaspoon salt, ¼ teaspoon pepper.
Directions: Heat oven to 350°F. Rub turkey with oil and seasonings. Roast in a baking dish until the thickest part reaches 165°F, about 1½–2 hours. Rest 10 minutes before slicing.

2. Lemon-Garlic Turkey Tenderloin

Ingredients: 2 turkey tenderloins, 1 tablespoon olive oil, 2 minced garlic cloves, juice of 1 lemon, ½ teaspoon dried thyme.
Directions: Heat oven to 375°F. Rub turkey with oil, garlic, lemon juice, and thyme. Roast for 25–35 minutes, until it reaches 165°F. Rest before slicing.

3. Maple-Mustard Turkey Breast

Ingredients: 3-pound turkey breast, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 teaspoon olive oil, ½ teaspoon black pepper.
Directions: Heat oven to 350°F. Mix mustard, syrup, oil, and pepper; brush over turkey. Roast until the thickest part reaches 165°F, basting once.

4. Cider-Roasted Turkey Breast

Ingredients: 3-pound turkey breast, 1 cup apple cider, 1 tablespoon olive oil, 1 teaspoon dried sage, ½ teaspoon salt.
Directions: Place turkey in a roasting pan and rub with oil, sage, and salt. Pour cider around it and roast at 350°F until it reaches 165°F.

5. Garlic and Rosemary Roast Chicken

Ingredients: 1 whole chicken, about 4 pounds, 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon rosemary, 1 lemon, halved.
Directions: Heat oven to 375°F. Rub chicken with oil, garlic, and rosemary; place lemon inside the cavity. Roast until the thickest parts reach 165°F. Rest 10 minutes before carving.

6. Cranberry-Glazed Turkey Meatballs

Ingredients: 1 pound ground turkey, 1 egg, ½ cup breadcrumbs, ½ teaspoon sage, ½ cup cranberry sauce.
Directions: Heat oven to 400°F. Mix turkey, egg, breadcrumbs, and sage; shape into 16 meatballs. Bake 18–22 minutes, until they reach 165°F. Warm cranberry sauce and spoon over them.

7. Turkey and Spinach Stuffed Tenderloin

Ingredients: 2 turkey tenderloins, 1 cup chopped spinach, ¼ cup crumbled feta, 1 teaspoon olive oil, ½ teaspoon dried oregano.
Directions: Butterfly each tenderloin and fill with spinach and feta. Roll and secure with kitchen twine. Brush with oil and oregano; roast at 375°F until the center reaches 165°F.

8. Slow Cooker Turkey Breast

Ingredients: 3-pound boneless turkey breast, 1 cup low-sodium broth, 1 teaspoon poultry seasoning, ½ teaspoon garlic powder, 1 onion, sliced.
Directions: Put onion and broth in a slow cooker. Add seasoned turkey, cover, and cook on low until it reaches 165°F, about 5–6 hours.

9. Sheet-Pan Turkey with Apples and Onions

Ingredients: 2 turkey tenderloins, 2 apples, sliced, 1 red onion, sliced, 1 tablespoon olive oil, ½ teaspoon thyme.
Directions: Heat oven to 400°F. Arrange turkey, apples, and onion on a sheet pan; toss produce with oil and thyme. Roast until turkey reaches 165°F, about 30–40 minutes.

10. Baked Salmon with Cranberry-Orange Relish

Ingredients: 4 salmon fillets, 1 cup cranberries, 1 orange, 1 tablespoon maple syrup, 1 teaspoon olive oil.
Directions: Bake salmon at 400°F for 12–15 minutes, until it flakes easily. Meanwhile, simmer cranberries, orange juice and zest, and maple syrup for 8–10 minutes. Spoon relish over salmon.

11. Lentil and Mushroom Loaf

Ingredients: 2 cups cooked lentils, 1 cup finely chopped mushrooms, 1 egg, ½ cup rolled oats, 2 tablespoons tomato paste.
Directions: Heat oven to 350°F. Mix ingredients and press into a lined loaf pan. Bake for 45–50 minutes, then rest 10 minutes before slicing.

12. Wild Rice Stuffed Acorn Squash

Ingredients: 2 acorn squash, halved and seeded, 1½ cups cooked wild rice, ½ cup chopped apple, ¼ cup pecans, 1 teaspoon olive oil.
Directions: Roast squash cut-side down at 400°F for 30 minutes. Mix rice, apple, and pecans; fill squash and bake 10 minutes more.

13. Butternut Squash and Chickpea Curry

Ingredients: 1 tablespoon olive oil, 1 onion, 3 cups cubed butternut squash, 1 can chickpeas, 1 tablespoon mild curry powder, 1 can light coconut milk.
Directions: Cook onion in oil until soft. Add remaining ingredients and simmer for 20–25 minutes, until squash is tender. Serve with rice.

14. Vegetable and White Bean Pot Pie

Ingredients: 1 can white beans, drained, 2 cups mixed vegetables, 1 cup low-sodium broth, 1 tablespoon flour, 1 sheet whole-grain pastry.
Directions: Heat oven to 400°F. Simmer beans, vegetables, broth, and flour until thickened. Pour into a baking dish, cover with pastry, and bake for 25–30 minutes.

15. Quinoa-Stuffed Portobello Mushrooms

Ingredients: 4 portobello caps, 1 cup cooked quinoa, ½ cup chopped spinach, ¼ cup crumbled feta, 1 teaspoon olive oil.
Directions: Heat oven to 400°F. Mix quinoa, spinach, and feta. Brush mushrooms with oil, fill them, and bake for 18–22 minutes.

Thanksgiving Stuffing and Grains

Stuffing and grain dishes can be made with whole-grain bread, rice, or quinoa. Prepare them in a baking dish so the texture and cooking time are easier to manage.

16. Whole-Wheat Herb Stuffing

Ingredients: 8 cups cubed whole-wheat bread, 1 diced onion, 2 diced celery stalks, 2 cups low-sodium broth, 1 teaspoon poultry seasoning.
Directions: Heat oven to 350°F. Sauté onion and celery until soft. Toss with bread, broth, and seasoning; bake covered for 25 minutes, then uncovered for 10 minutes.

17. Wild Rice Cranberry Stuffing

Ingredients: 3 cups cooked wild rice, ½ cup dried cranberries, ½ cup diced celery, ¼ cup chopped pecans, 1 tablespoon olive oil.
Directions: Sauté celery in oil until tender. Stir in rice, cranberries, and pecans; transfer to a baking dish and bake at 350°F for 15 minutes.

18. Apple and Sage Stuffing

Ingredients: 6 cups whole-grain bread cubes, 1 diced apple, 1 diced onion, 1 teaspoon dried sage, 1½ cups low-sodium broth.
Directions: Heat oven to 350°F. Toss all ingredients together and spread in a greased baking dish. Cover and bake for 25 minutes; uncover for 10 minutes.

19. Quinoa Stuffing with Roasted Vegetables

Ingredients: 2 cups cooked quinoa, 1 cup diced squash, 1 cup diced carrots, 1 tablespoon olive oil, ½ teaspoon thyme.
Directions: Roast squash and carrots with oil and thyme at 400°F for 25 minutes. Stir into quinoa and serve warm.

20. Cornbread and Mushroom Stuffing

Ingredients: 6 cups cubed whole-grain cornbread, 1 cup chopped mushrooms, ½ diced onion, 1½ cups broth, ½ teaspoon dried thyme.
Directions: Sauté mushrooms and onion until tender. Toss with cornbread, broth, and thyme. Bake at 350°F for 30 minutes.

21. Brown Rice with Cranberries and Pecans

Ingredients: 1 cup brown rice, 2 cups low-sodium broth, ⅓ cup dried cranberries, ¼ cup chopped pecans, 1 tablespoon chopped parsley.
Directions: Simmer rice in broth according to package directions. Stir in cranberries and pecans during the last 5 minutes. Finish with parsley.

22. Farro with Roasted Squash

Ingredients: 1 cup farro, 2 cups cubed squash, 1 tablespoon olive oil, ¼ cup dried cranberries, 1 tablespoon lemon juice.
Directions: Cook farro according to package directions. Roast squash at 400°F for 25 minutes. Toss with farro, cranberries, and lemon juice.

23. Barley Pilaf with Mushrooms

Ingredients: 1 cup pearl barley, 8 ounces sliced mushrooms, ½ diced onion, 3 cups low-sodium broth, 1 teaspoon olive oil.
Directions: Sauté mushrooms and onion in oil. Add barley and broth, cover, and simmer until barley is tender, about 35–40 minutes.

24. Quinoa with Pumpkin Seeds and Herbs

Ingredients: 1 cup quinoa, 2 cups broth, ¼ cup pumpkin seeds, 2 tablespoons chopped parsley, 1 tablespoon lemon juice.
Directions: Rinse quinoa, then simmer in broth until fluffy. Stir in pumpkin seeds, parsley, and lemon juice before serving.

25. Apple and Walnut Wild Rice

Ingredients: 1 cup wild rice blend, 2½ cups broth, 1 diced apple, ¼ cup chopped walnuts, ½ teaspoon cinnamon.
Directions: Cook rice in broth according to package directions. Stir in apple, walnuts, and cinnamon during the last 5 minutes.

Thanksgiving Potatoes and Squash

These sides keep the holiday table familiar while adding options with vegetables, herbs, and lighter toppings. Adjust seasoning to taste and serve them alongside your main dish.

26. Garlic Mashed Potatoes

Ingredients: 2 pounds potatoes, peeled and cubed, 3 roasted garlic cloves, ½ cup warm milk, 1 tablespoon butter.
Directions: Boil potatoes until tender, about 15 minutes. Drain and mash with garlic, milk, and butter.

27. Greek Yogurt Mashed Potatoes

Ingredients: 2 pounds potatoes, peeled and cubed, ½ cup plain Greek yogurt, ¼ cup warm milk, 2 tablespoons chopped chives.
Directions: Boil potatoes until tender and drain. Mash with yogurt and milk, then stir in chives and season to taste.

28. Cauliflower-Potato Mash

Ingredients: 1 pound potatoes, cubed, 1 small cauliflower, cut into florets, ¼ cup milk, 1 tablespoon olive oil.
Directions: Boil potatoes and cauliflower until tender. Drain well and mash with milk and olive oil.

29. Mashed Sweet Potatoes with Orange

Ingredients: 3 large sweet potatoes, peeled and cubed, ¼ cup milk, zest of 1 orange, ½ teaspoon cinnamon.
Directions: Boil sweet potatoes until tender. Drain and mash with milk, orange zest, and cinnamon.

30. Roasted Sweet Potatoes with Pecans

Ingredients: 3 sweet potatoes, cubed, 1 tablespoon olive oil, ¼ cup chopped pecans, ½ teaspoon paprika.
Directions: Toss sweet potatoes with oil and paprika. Roast at 425°F for 25–30 minutes, adding pecans for the final 5 minutes.

31. Lighter Sweet Potato Casserole

Ingredients: 3 cups mashed sweet potato, ½ cup rolled oats, ¼ cup chopped pecans, 1 tablespoon maple syrup, ½ teaspoon cinnamon.
Directions: Spread sweet potato in a baking dish. Mix oats, pecans, syrup, and cinnamon; sprinkle on top and bake at 350°F for 20 minutes.

32. Maple-Roasted Acorn Squash

Ingredients: 2 acorn squash, sliced, 1 tablespoon olive oil, 1 tablespoon maple syrup, ½ teaspoon cinnamon.
Directions: Toss squash with oil, syrup, and cinnamon. Roast at 400°F for 30–35 minutes, turning once.

33. Butternut Squash with Sage

Ingredients: 4 cups cubed butternut squash, 1 tablespoon olive oil, ½ teaspoon dried sage, ¼ teaspoon salt.
Directions: Toss squash with oil, sage, and salt. Roast at 400°F for 25–30 minutes, stirring once.

34. Pumpkin and Parmesan Polenta

Ingredients: 1 cup cornmeal, 4 cups low-sodium broth, ½ cup pumpkin purée, ¼ cup grated Parmesan.
Directions: Bring broth to a simmer. Slowly whisk in cornmeal and cook, stirring, until thick. Stir in pumpkin and Parmesan.

35. Roasted Delicata Squash with Rosemary

Ingredients: 2 delicata squash, seeded and sliced, 1 tablespoon olive oil, ½ teaspoon rosemary, ¼ teaspoon pepper.
Directions: Toss squash with oil and seasonings. Roast at 425°F for 20–25 minutes, turning once.

36. Sweet Potato and Black Bean Bake

Ingredients: 2 sweet potatoes, thinly sliced, 1 can black beans, 1 cup salsa, ½ cup shredded cheddar.
Directions: Layer sweet potatoes, beans, and salsa in a baking dish. Cover and bake at 375°F for 35 minutes; uncover, add cheese, and bake 10 minutes.

37. Pumpkin Mac and Cheese

Ingredients: 8 ounces whole-wheat pasta, 1 cup pumpkin purée, 1 cup milk, 1½ cups shredded cheddar.
Directions: Cook pasta. Warm pumpkin and milk in a saucepan, stir in cheese until melted, then mix with pasta.

38. Roasted Pumpkin and Chickpeas

Ingredients: 3 cups pumpkin cubes, 1 can chickpeas, drained, 1 tablespoon olive oil, ½ teaspoon cumin, ¼ teaspoon salt.
Directions: Toss everything together and spread on a sheet pan. Roast at 400°F for 30–35 minutes, stirring halfway through.

39. Parsnips with Maple and Thyme

Ingredients: 1 pound parsnips, peeled and cut into sticks, 1 tablespoon olive oil, 1 teaspoon maple syrup, ½ teaspoon thyme.
Directions: Toss parsnips with oil, syrup, and thyme. Roast at 425°F for 25–30 minutes, turning once.

40. Roasted Root Vegetables

Ingredients: 2 carrots, 2 parsnips, 1 beet, and 1 potato, cubed; 1 tablespoon olive oil; ½ teaspoon rosemary.
Directions: Toss vegetables with oil and rosemary. Roast at 425°F for 35–45 minutes, stirring once, until tender.

Thanksgiving Vegetable Sides

A few colorful vegetable sides can balance a rich holiday menu. Roast or steam the vegetables until tender, then add herbs, citrus, or a small amount of nuts for extra flavor.

41. Green Beans with Toasted Almonds

Ingredients: 1 pound green beans, trimmed, ¼ cup sliced almonds, 1 teaspoon olive oil, 1 teaspoon lemon juice.
Directions: Steam green beans until tender-crisp. Toast almonds in a dry skillet, then toss with beans, oil, and lemon juice.

42. Lighter Green Bean Casserole

Ingredients: 1 pound green beans, 8 ounces sliced mushrooms, 1 tablespoon olive oil, 1 tablespoon flour, 1 cup milk, ¼ cup breadcrumbs.
Directions: Cook beans until just tender. Sauté mushrooms, stir in flour and milk until thick, then combine with beans. Top with breadcrumbs and bake at 375°F for 20 minutes.

43. Roasted Brussels Sprouts with Pomegranate

Ingredients: 1 pound Brussels sprouts, halved, 1 tablespoon olive oil, ¼ cup pomegranate seeds, 1 teaspoon balsamic vinegar.
Directions: Toss sprouts with oil and roast at 425°F for 20–25 minutes. Finish with pomegranate seeds and balsamic vinegar.

44. Maple-Roasted Brussels Sprouts

Ingredients: 1 pound Brussels sprouts, halved, 1 tablespoon olive oil, 1 teaspoon maple syrup, ¼ teaspoon black pepper.
Directions: Toss sprouts with oil, syrup, and pepper. Roast at 425°F for 20–25 minutes, turning halfway through.

45. Honey-Lemon Carrots

Ingredients: 1 pound carrots, sliced, 1 teaspoon olive oil, 1 teaspoon honey, 1 teaspoon lemon juice.
Directions: Steam carrots until just tender. Toss with oil, honey, and lemon juice before serving.

46. Roasted Carrots with Thyme

Ingredients: 1 pound carrots, cut into sticks, 1 tablespoon olive oil, ½ teaspoon dried thyme, ¼ teaspoon salt.
Directions: Toss carrots with oil and seasonings. Roast at 425°F for 25–30 minutes, turning once.

47. Balsamic Roasted Beets

Ingredients: 4 medium beets, peeled and cubed, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, ¼ teaspoon salt.
Directions: Toss beets with oil and salt. Roast at 400°F for 35–45 minutes, then drizzle with balsamic vinegar.

48. Broccoli with Lemon and Parmesan

Ingredients: 1 large head broccoli, cut into florets, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoons grated Parmesan.
Directions: Steam broccoli until tender-crisp. Toss with olive oil and lemon juice, then sprinkle with Parmesan.

49. Roasted Cauliflower with Paprika

Ingredients: 1 large cauliflower, cut into florets, 1 tablespoon olive oil, ½ teaspoon paprika, ¼ teaspoon garlic powder.
Directions: Toss cauliflower with oil and seasonings. Roast at 425°F for 25–30 minutes, stirring halfway through.

50. Skillet Corn with Bell Pepper

Ingredients: 3 cups corn kernels, 1 diced red bell pepper, 1 teaspoon olive oil, 2 tablespoons chopped parsley.
Directions: Heat oil in a skillet. Cook pepper for 4 minutes, add corn, and cook until hot and lightly browned. Stir in parsley.

51. Cranberry-Glazed Carrots

Ingredients: 1 pound carrots, sliced, ½ cup cranberry sauce, 2 tablespoons water, 1 teaspoon orange zest.
Directions: Steam carrots until tender. Warm cranberry sauce with water and orange zest, then toss with carrots.

52. Sautéed Kale with Garlic

Ingredients: 1 bunch kale, stems removed and leaves chopped, 1 tablespoon olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice.
Directions: Warm oil in a skillet and cook garlic briefly. Add kale and cook, stirring, until wilted and tender. Finish with lemon juice.

53. Roasted Acorn Squash with Cranberries

Ingredients: 2 acorn squash, halved and seeded, ½ cup cranberries, ¼ cup chopped walnuts, 1 teaspoon olive oil.
Directions: Brush squash with oil and roast cut-side up at 400°F for 30 minutes. Add cranberries and walnuts; bake 10 minutes more.

54. Cauliflower Gratin

Ingredients: 1 large cauliflower, cut into florets, 1 cup milk, 1 tablespoon flour, ½ cup shredded cheddar, 2 tablespoons breadcrumbs.
Directions: Steam cauliflower until just tender. Whisk milk and flour over medium heat until thick; stir in cheese. Pour over cauliflower, top with breadcrumbs, and bake at 375°F for 20 minutes.

55. Green Beans with Cranberries

Ingredients: 1 pound green beans, trimmed, ¼ cup dried cranberries, 1 teaspoon olive oil, 1 tablespoon orange juice.
Directions: Steam beans until tender-crisp. Toss with cranberries, olive oil, and orange juice; serve warm.

Thanksgiving Salads and Appetizers

These salads and small bites add fresh flavors and make useful additions to a buffet or family-style meal. Dress salads shortly before serving so the greens stay crisp.

56. Apple Walnut Salad

Ingredients: 4 cups mixed greens, 1 sliced apple, ¼ cup chopped walnuts, ¼ cup crumbled feta, 2 tablespoons cider vinaigrette.
Directions: Arrange greens, apple, walnuts, and feta in a serving bowl. Toss with vinaigrette just before serving.

57. Autumn Kale Salad with Cranberries

Ingredients: 4 cups chopped kale, ⅓ cup dried cranberries, ¼ cup pumpkin seeds, 2 tablespoons lemon dressing.
Directions: Massage kale with the dressing for 1–2 minutes. Toss with cranberries and pumpkin seeds.

58. Pear and Pomegranate Salad

Ingredients: 4 cups mixed greens, 1 sliced pear, ¼ cup pomegranate seeds, ¼ cup toasted walnuts, 2 tablespoons vinaigrette.
Directions: Arrange greens, pear, pomegranate, and walnuts on a platter. Drizzle with vinaigrette before serving.

59. Roasted Squash and Farro Salad

Ingredients: 1 cup cooked farro, 2 cups roasted squash, 2 cups baby spinach, 2 tablespoons cider vinaigrette.
Directions: Let squash cool slightly. Toss farro, squash, spinach, and vinaigrette together and serve warm or at room temperature.

60. Thanksgiving Quinoa Salad

Ingredients: 1 cup cooked quinoa, ½ cup diced roasted sweet potato, ¼ cup dried cranberries, ¼ cup chopped parsley, 1 tablespoon lemon juice.
Directions: Toss all ingredients together in a bowl. Taste and add more lemon juice if desired.

61. Beet and Orange Salad

Ingredients: 3 cooked beets, sliced, 1 orange, segmented, 3 cups arugula, 1 tablespoon olive oil.
Directions: Arrange arugula, beets, and orange on a platter. Drizzle with olive oil and season with pepper.

62. Brussels Sprout Slaw

Ingredients: 3 cups thinly sliced Brussels sprouts, 1 grated apple, ¼ cup dried cranberries, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice.
Directions: Whisk yogurt and lemon juice together. Toss with Brussels sprouts, apple, and cranberries; chill for 15 minutes before serving.

63. Roasted Pear and Goat Cheese Crostini

Ingredients: 1 baguette, sliced, 2 pears, thinly sliced, ¼ cup goat cheese, 1 teaspoon olive oil.
Directions: Brush bread lightly with oil and toast at 375°F for 6–8 minutes. Top with goat cheese and pear slices; return to oven for 3 minutes.

64. Cranberry Orange Relish

Ingredients: 12 ounces fresh cranberries, 1 orange, peeled and chopped, ¼ cup maple syrup, ¼ cup water.
Directions: Simmer all ingredients in a saucepan for 10–15 minutes, stirring occasionally, until cranberries burst and the relish thickens. Chill before serving.

65. Fresh Cranberry Apple Sauce

Ingredients: 12 ounces fresh cranberries, 2 peeled and diced apples, ½ cup water, ¼ cup maple syrup, ½ teaspoon cinnamon.
Directions: Combine ingredients in a saucepan. Simmer for 15–20 minutes, stirring occasionally, until the fruit softens and the sauce thickens.

66. Deviled Eggs with Greek Yogurt

Ingredients: 6 hard-boiled eggs, 3 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, paprika.
Directions: Halve eggs and mash yolks with yogurt, mustard, and lemon juice. Spoon or pipe into whites and dust lightly with paprika.

67. Stuffed Mini Peppers with Herbed Yogurt

Ingredients: 12 mini bell peppers, halved, ¾ cup Greek yogurt, 2 tablespoons chopped herbs, 1 teaspoon lemon juice.
Directions: Stir yogurt, herbs, and lemon juice together. Spoon into pepper halves and chill until ready to serve.

68. White Bean and Herb Dip

Ingredients: 1 can white beans, drained, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, ½ teaspoon garlic powder.
Directions: Blend all ingredients until smooth, adding a little water if needed. Serve with vegetables or whole-grain crackers.

69. Roasted Pumpkin Seeds with Rosemary

Ingredients: 1 cup cleaned pumpkin seeds, 1 teaspoon olive oil, ½ teaspoon dried rosemary, ¼ teaspoon salt.
Directions: Toss seeds with oil and seasonings. Bake at 300°F for 25–30 minutes, stirring once, until crisp.

70. Turkey and Cranberry Lettuce Cups

Ingredients: 2 cups cooked chopped turkey, ¼ cup cranberry sauce, 1 diced celery stalk, 8 large lettuce leaves.
Directions: Mix turkey, cranberry sauce, and celery. Spoon into lettuce leaves and serve chilled or at room temperature.

Thanksgiving Breads and Brunch

A small bread basket or make-ahead breakfast can make the holiday meal easier. These recipes are simple to portion and pair well with soups, salads, or leftovers.

71. Whole-Wheat Dinner Rolls

Ingredients: 2 cups whole-wheat flour, 1 cup all-purpose flour, 1 tablespoon yeast, 1 cup warm water, 1 tablespoon olive oil, 1 teaspoon honey.
Directions: Mix and knead until smooth. Let rise until doubled, shape into 12 rolls, rise again for 30 minutes, and bake at 375°F for 18–20 minutes.

72. Pumpkin Cornbread

Ingredients: 1 cup cornmeal, 1 cup whole-wheat flour, 1 teaspoon baking powder, 1 egg, ¾ cup milk, ½ cup pumpkin purée.
Directions: Heat oven to 375°F. Mix ingredients just until combined, spread in a greased 8-inch pan, and bake for 22–26 minutes.

73. Apple Cinnamon Baked Oatmeal

Ingredients: 2 cups rolled oats, 1 diced apple, 2 eggs, 1½ cups milk, 1 teaspoon cinnamon, 1 tablespoon maple syrup.
Directions: Heat oven to 350°F. Mix ingredients in a baking dish and bake for 30–35 minutes, until set.

74. Pumpkin Oat Breakfast Muffins

Ingredients: 1 cup pumpkin purée, 2 eggs, ½ cup milk, 1½ cups rolled oats, 1 cup whole-wheat flour, 1 teaspoon baking powder.
Directions: Heat oven to 350°F. Mix ingredients, divide among 12 muffin cups, and bake for 20–24 minutes.

75. Cranberry Orange Scones

Ingredients: 2 cups whole-wheat flour, 1 tablespoon baking powder, ¼ cup cold butter, ½ cup milk, ½ cup cranberries, zest of 1 orange.
Directions: Heat oven to 400°F. Rub butter into flour and baking powder; stir in milk, cranberries, and zest. Shape into a round, cut into 8 wedges, and bake for 18–22 minutes.

76. Sweet Potato Biscuits

Ingredients: 2 cups whole-wheat flour, 1 tablespoon baking powder, ¾ cup mashed sweet potato, ½ cup milk, 2 tablespoons cold butter.
Directions: Heat oven to 425°F. Mix flour and baking powder, rub in butter, then stir in sweet potato and milk. Pat out, cut biscuits, and bake for 14–16 minutes.

77. Skillet Cornbread with Sage

Ingredients: 1 cup cornmeal, 1 cup whole-wheat flour, 1 teaspoon baking powder, 1 egg, 1 cup milk, ½ teaspoon dried sage.
Directions: Heat oven to 375°F. Stir ingredients together, pour into a greased oven-safe skillet, and bake for 22–26 minutes.

78. Cranberry Pumpkin Bread

Ingredients: 1 cup pumpkin purée, 2 eggs, ¼ cup oil, 1½ cups whole-wheat flour, 1 teaspoon baking powder, ½ cup cranberries.
Directions: Heat oven to 350°F. Mix ingredients and pour into a greased loaf pan. Bake for 50–60 minutes, until a toothpick comes out clean.

79. Mini Spinach and Mushroom Quiches

Ingredients: 6 eggs, ½ cup milk, 1 cup chopped spinach, ½ cup chopped mushrooms, ¼ cup shredded cheese.
Directions: Heat oven to 350°F. Whisk eggs and milk; stir in vegetables and cheese. Divide among 12 greased muffin cups and bake for 18–22 minutes.

80. Sweet Potato and Egg Breakfast Hash

Ingredients: 2 diced sweet potatoes, 1 diced bell pepper, 1 tablespoon olive oil, 4 eggs, ½ teaspoon paprika.
Directions: Cook sweet potatoes and pepper in oil in a covered skillet until tender, stirring occasionally. Make four spaces, add eggs, cover, and cook until eggs are set.

Thanksgiving Desserts

These desserts keep familiar holiday flavors while offering fruit-forward and smaller-portion choices. Let baked desserts cool before slicing so they hold their shape.

81. Pumpkin Pie with Whole-Wheat Crust

Ingredients: 1 whole-wheat pie crust, 1 can pumpkin purée, 2 eggs, ¾ cup milk, ⅓ cup maple syrup, 1 teaspoon pumpkin pie spice.
Directions: Heat oven to 425°F. Whisk filling ingredients, pour into crust, and bake 15 minutes. Reduce heat to 350°F and bake 35–45 minutes, until set.

82. Crustless Pumpkin Pie

Ingredients: 1 can pumpkin purée, 2 eggs, ¾ cup milk, ⅓ cup maple syrup, 1 teaspoon pumpkin pie spice, 1 tablespoon flour.
Directions: Heat oven to 350°F. Whisk ingredients and pour into a greased pie dish. Bake for 45–55 minutes, until the center is set.

83. Maple Pumpkin Custard Cups

Ingredients: 1 cup pumpkin purée, 2 eggs, 1 cup milk, 2 tablespoons maple syrup, ½ teaspoon cinnamon.
Directions: Whisk everything together and divide among four oven-safe cups. Set in a water bath and bake at 325°F for 35–40 minutes.

84. Apple Crisp with Oat Topping

Ingredients: 5 sliced apples, ½ cup rolled oats, ¼ cup whole-wheat flour, 2 tablespoons butter, 1 teaspoon cinnamon, 1 tablespoon maple syrup.
Directions: Put apples in a baking dish. Mix remaining ingredients and sprinkle over the fruit. Bake at 375°F for 35–40 minutes.

85. Pear and Cranberry Crisp

Ingredients: 3 diced pears, 1 cup cranberries, ½ cup oats, ¼ cup flour, 2 tablespoons butter, 1 tablespoon maple syrup.
Directions: Place fruit in a baking dish. Mix oats, flour, butter, and syrup; scatter over fruit and bake at 375°F for 30–35 minutes.

86. Baked Cinnamon Apples

Ingredients: 4 apples, cored, ¼ cup oats, 2 tablespoons chopped walnuts, ½ teaspoon cinnamon, ¼ cup water.
Directions: Arrange apples in a baking dish. Fill centers with oats, walnuts, and cinnamon; pour water into the dish and bake at 375°F for 30–35 minutes.

87. Cranberry Orange Sorbet

Ingredients: 2 cups cranberries, 1 cup water, ⅓ cup maple syrup, juice and zest of 1 orange.
Directions: Simmer cranberries and water until berries burst. Blend with maple syrup and orange; chill, then churn in an ice cream maker or freeze, stirring every 30 minutes until firm.

88. Pumpkin Cheesecake Yogurt Cups

Ingredients: 1 cup Greek yogurt, ½ cup pumpkin purée, 2 tablespoons cream cheese, ½ teaspoon cinnamon, ¼ cup graham cracker crumbs.
Directions: Beat yogurt, pumpkin, cream cheese, and cinnamon until smooth. Spoon over crumbs in small cups and chill for 1 hour.

89. Mini Pecan Oat Tarts

Ingredients: 12 mini tart shells, ½ cup chopped pecans, 1 egg, 2 tablespoons maple syrup, 1 tablespoon milk.
Directions: Heat oven to 350°F. Whisk egg, syrup, and milk; stir in pecans. Spoon into tart shells and bake for 15–18 minutes, until set.

90. Baked Pears with Walnuts

Ingredients: 4 pears, halved and cored, ¼ cup chopped walnuts, 1 teaspoon honey, ½ teaspoon cinnamon.
Directions: Place pears cut-side up in a baking dish. Add walnuts, honey, and cinnamon; bake at 375°F for 25–30 minutes.

91. Sweet Potato Brownies

Ingredients: 1 cup mashed sweet potato, 1 egg, ¼ cup cocoa powder, ¼ cup oat flour, ¼ cup maple syrup.
Directions: Heat oven to 350°F. Mix ingredients and spread in a lined 8-inch pan. Bake for 18–22 minutes; cool before cutting.

92. Pumpkin Chocolate Chip Cookies

Ingredients: 1 cup pumpkin purée, 1 egg, ¼ cup maple syrup, 1½ cups rolled oats, ½ cup whole-wheat flour, ⅓ cup dark chocolate chips.
Directions: Heat oven to 350°F. Mix ingredients, drop spoonfuls onto a lined baking sheet, and bake for 12–15 minutes.

93. Apple Yogurt Parfaits

Ingredients: 2 diced apples, 1 teaspoon cinnamon, 1 cup Greek yogurt, ½ cup granola, 1 teaspoon maple syrup.
Directions: Warm apples with cinnamon and a splash of water in a skillet until tender. Layer with yogurt and granola; drizzle lightly with maple syrup.

94. Pumpkin Chia Pudding

Ingredients: 1 cup milk, ½ cup pumpkin purée, 3 tablespoons chia seeds, 1 teaspoon maple syrup, ½ teaspoon cinnamon.
Directions: Whisk ingredients together, wait 10 minutes, and stir again. Cover and refrigerate for at least 4 hours before serving.

95. Cranberry Oatmeal Bars

Ingredients: 1½ cups rolled oats, ½ cup whole-wheat flour, ½ cup cranberries, 1 egg, ¼ cup maple syrup, 2 tablespoons melted butter.
Directions: Heat oven to 350°F. Mix everything, press into a lined 8-inch pan, and bake for 22–26 minutes. Cool before slicing.

Thanksgiving Leftover Recipes

Leftovers can become easy meals with a few fresh ingredients. Refrigerate them promptly in shallow containers, then reheat cooked leftovers until steaming hot.

96. Turkey and Barley Soup

Ingredients: 2 cups cooked chopped turkey, ½ cup pearl barley, 1 diced carrot, 1 diced celery stalk, 6 cups low-sodium broth.
Directions: Simmer barley, carrot, celery, and broth until barley is tender, about 35 minutes. Stir in turkey and heat through.

97. Turkey Cranberry Grain Bowls

Ingredients: 2 cups cooked brown rice, 2 cups cooked turkey, ½ cup cranberry sauce, 2 cups spinach, 1 tablespoon olive oil.
Directions: Divide rice and spinach among bowls. Add warm turkey and cranberry sauce, then drizzle lightly with olive oil.

98. Thanksgiving Turkey Lettuce Wraps

Ingredients: 2 cups chopped cooked turkey, ½ cup diced apple, ¼ cup Greek yogurt, 1 tablespoon mustard, 8 lettuce leaves.
Directions: Mix turkey, apple, yogurt, and mustard. Spoon into lettuce leaves and serve chilled or at room temperature.

99. Turkey and Sweet Potato Hash

Ingredients: 2 cups diced cooked turkey, 2 cups diced cooked sweet potato, ½ diced onion, 1 teaspoon olive oil, ½ teaspoon paprika.
Directions: Cook onion in oil until soft. Add turkey, sweet potato, and paprika; cook, stirring occasionally, until hot and lightly browned.

100. Cranberry Turkey Quesadillas

Ingredients: 4 whole-wheat tortillas, 1 cup chopped cooked turkey, ¼ cup cranberry sauce, 1 cup shredded Monterey Jack cheese.
Directions: Spread cranberry sauce over two tortillas. Add turkey and cheese, top with the remaining tortillas, and cook in a skillet until crisp and the cheese melts. Cut into wedges.

I hope these recipes help make your Thanksgiving table feel welcoming, colorful, and a little easier to plan. Choose a few favorites, prepare what you can ahead, and leave room for everyone to enjoy the meal together.

Sarah’s Thanksgiving Kitchen Tip: Make a short oven schedule before the holiday meal. Dishes that can be served warm or at room temperature are especially helpful when oven space is limited.

Happy Thanksgiving, and happy cooking!