16 Healthier Recipes For The Ultimate Thanksgiving Feast (2024)

Thanksgiving dinner calls for an abundant spread with a generous array of turkey, side dishes, and desserts. We love the bounty but not the time it takes—nor the off-the-chart calories some holiday dishes can contain.

These 16 recipes are quick to prepare and loaded with hearty autumnal flavor. You'll find real butter, fresh vegetables, and whole grains that make them all taste delicious, along with tricks that make them healthier—without anyone noticing. (Looking for more simple, smart advice? Order Prevention—and get a FREE gift when you subscribe today.)

See all 16 festive dishes now!

Butterflying a turkey saves time and oven space—both at a premium on Thanksgiving Day. This technique cooks a 12-pound bird in only an hour and a half! Plus, you'll get a more evenly browned, moist bird. (This is the cleanest type of Thanksgiving turkey you can buy.)

1. CUT along each side of the backbone with poultry shears. Save the bone for soup.
2. PRESS down on the turkey with the heels of your hands to flatten it. Flip and repeat.
3. TUCK garlic and herbs under the bird and in the crooks of wings and legs.
4. START checking the temperature after about half an hour of roasting.

Tips:

• Buy a bird for butterflying that's 12 pounds or less.
• Lower the heat to 400°F or even 350°F if the turkey browns too fast.
• Stick an instant-read thermometer in the thickest part of the thigh. For the most accurate reading, insert it from the side, avoiding the bone.

Sautéed baby portobello mushrooms—an ultra-low-calorie ingredient you won't find in gloppy canned gravies—kick up this sauce's flavor without all the fat.

SERVINGS: 8

1 Tbsp canola oil
1 s onion, finely chopped (1/2 c)
6 oz (about 1¼ c) baby portobello mushroom caps, thinly sliced
1 tsp dried thyme
6 Tbsp all-purpose flour
4 c fat-free chicken or turkey broth, cooled
1/4 tsp hot-pepper sauce

1. ADD oil to a hot saucepan over medium-high and heat for 1 minute. Add onion and cook, stirring, until softened (about 3 minutes). Add mushrooms and thyme. Stir. Cover pan and cook, stirring occasionally, until liquid is released (about 4 minutes).
2. ADD flour; stir into the mixture well. Gradually add the broth, stirring constantly until thickened. Reduce heat to low and simmer for 5 minutes. Add hot-pepper sauce.

NUTRITION(per serving) 55 calories,2 g fat, 0 g saturated fat,2 g protein, 7 g carbohydrates,1 g fiber,471 mg sodium

At only 74 calories per serving, this creamy soup makes the perfect appetizer that whets your palette while leaving you plenty of room for turkey and sides. (Having difficulty cutting a butternut squash? Follow these easy steps.)

SERVINGS: 8

1 butternut squash, halved and seeded
2 tsp vegetable oil
1 lg onion, chopped
1 rib celery, finely chopped
2 cloves garlic, minced
2 tsp curry powder
1 Tbsp grated fresh ginger
1/3 c white wine or apple juice
2 cans (14½ oz each) fat-free reduced-sodium chicken broth or vegetable broth
1/4 tsp salt
1/2 c low-fat plain yogurt, at room temperature

1. PLACEthe squash, cut side down, on a microwaveable tray. Microwave on high power, rotating once, for 8 to 10 minutes, or until tender. Remove and let stand for 5 minutes. Scoop out the flesh and place in a large bowl.
2. MEANWHILE, warm the oil in a Dutch oven over medium heat. Add the onion, celery, and garlic. Cook, stirring often, for 10 minutes, or until the vegetables are soft. Add the curry powder and ginger. Cook for 3 minutes. Add the wine or apple juice. Bring to a boil. Add the broth, the reserved squash, and salt. Reduce the heat to medium. Cook for 10 minutes.
3. TRANSFERthe soup to a blender or food processor in batches. Puree until smooth. Return to the pot. Stir in the yogurt.

NUTRITION(per serving) 74 calories, 2 g fat, 0 g saturated fat, 2 g protein, 12 g carbohydrates, 2 g fiber, 317 mg sodium

Salad often goes untouched at Thanksgiving. After all, it's hard to compete with all those delicious sides. But this salad won't go unnoticed. Full of fall flavors like pears, pomegranate seeds, and walnuts (here's why you should eat walnuts every day) and topped with a cranberry-beet dressing, this mix is the perfect addition to your holiday meal.

SERVINGS: 6

Dressing:
2 beets, cooked, peeled and diced
1 c cranberry juice
3 Tbsp red-wine vinegar
2 Tbsp dijon mustard
2 Tbsp extra-virgin olive oil
1 shallot, minced
1 clove garlic, minced
4 drops liquid smoke
Salt
Ground black pepper

Salad:
2 qt torn mixed greens
4 thick slices crusty french bread, diced and oven-toasted
1 lg firm pear, cut into 16 wedges
1 fuyu persimmon, diced
2 c pomegranate seeds
1/4 c shredded parmesan or romano cheese
2 Tbsp chopped toasted walnuts (see note)

1. TO MAKE THE DRESSING: In a blender, combine the beets, cranberry juice, vinegar, mustard, oil, shallots, garlic and liquid smoke. Blend for 1 to 2 minutes, or until smooth. Season with the salt and pepper.
2. TO MAKE THE SALAD: In a large bowl, toss the greens with the croutons and one-quarter of the dressing. Divide among salad plates. Top with the pears and persimmons. Drizzle with the remaining dressing. Sprinkle with the pomegranate seeds, Parmesan or Romano and walnuts

Note:To toast the walnuts, place them in a dry no-stick skillet over medium heat. Toast the nuts, shaking the skillet often, for 3 to 5 minutes, or until fragrant.

NUTRITION(per serving) 74 calories, 2 g fat, 0 g saturated fat, 2 g protein, 12 g carbohydrates, 2 g fiber, 317 mg sodium

Whole wheat bread and smoked turkey sausage add a healthy flavor in this moist-on-the-inside, crisp-on-top dressing.

With only two ingredients and 10 minutes of prep, you'll love adding this new veggie side dish to your menu. (Or surprise your guests with this easy-to-make cauliflower rice.)

Get ahead:Cook this dish while the turkey is roasting, or make it 2-3 hours beforehand and heat it just before serving.

NUTRITION (per serving) 47 calories,2 g fat, 1 g saturated fat,4 g protein, 6 g carbohydrates, 3 g fiber, 116 mg sodium

Try a new twist on scalloped potatoes—use red potatoes instead of white. Slice thin strips and coat with a creamy mixture of Gruyere, Parmesan, and fat-free milk for a rich and creamy flavor that won't ruin your diet.

SERVINGS: 5

Olive oil cooking spray
6 red potatoes, in 1/2-inch slices
3 Tbsp whole-wheat flour
1½ oz each shredded Gruyère and Parmesan cheeses
1/2 tsp garlic salt
Ground pepper to taste
1 sm shallot, finely chopped
1 c fat-free milk, warmed

1. SPRAY 11"x 7" baking dish with oil. Line with of the potato; sprinkle one tablespoon of flour, of the cheese, garlic salt, pepper, and of the shallots. Repeat layers. Pour milk on top. Sprinkle with rest of cheese.
2. BAKE covered for 25 minutes at 400°F; uncover and bake 20 more minutes, or until potatoes are tender and browned.

NUTRITION(per serving) 169 calories, 5 g fat, 3 g saturated fat, 10 g protein, 21 g carbohydrates, 2 g fiber, 281 mg sodium

Mellow mango sets off tart cranberries in this fresh, fast relish. All you need are dried cranberries, mango, and OJ. (Here are 5 morefast and easy cranberry recipes.)

SERVINGS: 8

Get ahead:Serve this immediately, or make it up to 5 days ahead and add the mango the day before. It tastes good chilled or at room temperature.

NUTRITION (per serving)98 calories,0 g fat, 0 g saturated fat,0 g protein, 26 g carbohydrates, 2 g fiber, 2 mg sodium

Crumbled cornbread speckled with colorful "confetti" (minced celery, carrots, and peppers) adds a sunny splash of color to your Thanksgiving spread. Quick tip: Swap chicken broth for vegetable broth to please vegetarian guests. (Short on time? Try one of these clean packaged side dishes.)

SERVINGS: 6

1 tsp canola oil
1 stalk celery, minced
1 carrot, minced
1 onion, minced
1 sm sweet red or green pepper, minced
1/2 c fresh or frozen corn
4 c coarsely crumbled cornbread
2 tsp hot-pepper flakes
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 c fat-free egg substitute
3 c defatted reduced-sodium chicken broth

1. COAT a 3-quart no-stick baking dish with no-stick spray; set aside.
2. IN a large no-stick skillet over medium heat, warm the oil . Add the celery, carrots, onions, red or green peppers and corn. Saute for about 10 minutes, or until the vegetables are tender.
3. ADD the cornbread, hot-pepper flakes, sage and thyme and toss to mix well. Add the egg substitute and 2 cups of the broth and stir well. If the bread is dry, add enough of the remaining broth to moisten it.
4. PREHEAT the oven to 350°F. Spoon the stuffing into the prepared dish. Cover with foil and bake for 20 minutes. Uncover and bake for 5 minutes, or until golden.

NUTRITION(per serving) 426 calories, 14 g fat, 4 g saturated fat, 11 g protein, 65 g carbohydrates, 5 g fiber, 1193 mg sodium

Take a healthy twist on traditional sweet potato pie. Ditching sugar, marshmallows, and nuts keeps this dish low in calories and fat. For those looking for a smart splurge, add a tablespoon of butter—it makes these potatoes taste luscious.

SERVINGS: 8

3 lb sweet potatoes, peeled and cut into approximately 3" chunks
1 c reduced-sodium chicken broth
1/2 tsp ground cinnamon
2/3 c fat-free milk "plus" (we used Over the Moon)
1 Tbsp butter
1 tsp vanilla extract

1. PUTpotatoes and broth in large pot with tight-fitting lid and bring to a simmer over medium heat. Cook until potatoes are fork-tender, about 25 minutes.
2. ADDcinnamon, milk, and butter.
3. MASHin food processor or with handheld masher until smooth. Add vanilla extract and season with salt and freshly ground black pepper to taste.

Trade green bean casserole for this clever dish that purees some of the green beans into a matching pesto sauce for double the flavor.

Get ahead: Prepare the pestolike pureed bean sauce up to 3 days ahead. Then, cook the rest of the beans and combine them with the sauce a couple of hours before serving. It tastes great at room temperature, so don't worry if it hangs out while you ready everything else.

NUTRITION (per serving) 73 calories,4 g fat, 1 g saturated fat,3 g protein, 8 g carbohydrates, 3 g fiber, 4 mg sodium

Smothered in tangy citrus and sweet maple syrup, this lovely side dish may even win over guests who claim to hate Brussels sprouts.

SERVINGS: 4

1 pkg (10 oz) fresh brussels sprouts, halved lengthwise
1½ Tbsp maple syrup
1 Tbsp unsalted butter
1/2 tsp grated orange peel
1/4 tsp salt
1/8 tsp black pepper

1. STEAMbrussels sprouts insteamer basket set over simmering water, covered, 8 minutes, or just until tender.
2. COMBINE maple syrup and butter in small microwaveable dish. Cover with plastic wrap. Microwave on high 40 seconds, or until butter is just melted. Stir in orange peel, salt, and pepper. Toss with hot brussels sprouts

NUTRITION(per serving) 76 calories, 3 g fat, 2 g saturated fat, 2 g protein, 12 g carbohydrates, 3 g fiber, 166 mg sodium

Cooked carrots aren't the sexiest side, but creamy caramelized onions may transform these carrots into your new favorite dish. Light and delicious!

Put any fresh-picked or farmer's market apples to use in this delicious crisp. Curious to change up the recipe? Swap dried cranberries for any other dried fruit like prunes, apricots, or cherries. See what great flavor combo you discover.

SERVINGS: 8

3 lg empire, jonagold, gala, or granny smith apples, cored and sliced into 1/4" wedges
1/2 c dried cranberries
3 Tbsp frozen apple juice concentrate, thawed
1 Tbsp granulated sugar
3/4 c old-fashioned rolled oats
1/3 c whole grain pastry flour
1/4 c packed dark brown sugar
3 Tbsp chilled butter, cut into small pieces
1/8 tsp salt
1/8 tsp ground allspice

1. PREHEAT the oven to 425°F. Coat a 9" x 9" baking dish with cooking spray.
2. MIXthe apples, cranberries, apple juice concentrate, and granulated sugar in a large bowl. Place in the prepared baking dish.
3. COMBINEthe oats, flour, brown sugar, butter, salt, and allspice in a medium bowl. Mix with your fingers to form crumbs. Sprinkle over the apple mixture.
4. COVER with foil and bake for 20 minutes, or until the mixture is bubbly and the apples are tender. Uncover and bake for 5 to 10 minutes, or until the topping is lightly browned. Cool on a rack for at least 10 minutes before serving.

NUTRITION(per serving) 159 calories, 4 g fat, 2 g saturated fat, 2 g protein, 31 g carbohydrates, 4 g fiber, 61 mg sodium

Tired of making a million different pies to please all your guests? Combine the best of all worlds with this Pumpkin Pecan Pie. It even has a gingersnap crust, which saves 5 g of saturated fat per slice over a made-from-scratch pastry dough crust. (Love pumpkin? Here are 5 tasty ways to eat more of it.)

SERVINGS: 8

1/4 c butter, divided
1¼ c gingersnap cookie crumbs (about 30 cookies)
1½ tsp vanilla extract
1 can (15 oz) pure pumpkin
1 lg egg
1 lg egg white
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 c dark brown sugar, divided
2 Tbsp honey
3/4 c pecan halves

1. HEAT oven to 350°F.
2. MELT 2 tablespoons of the butter in microwave and mix with cookie crumbs and vanilla extract in bowl. Press onto bottom and sides of 8" pie plate. Bake 10 minutes and cool.
3. BLEND pumpkin, egg, egg white, cinnamon, nutmeg, and 1/2 cup of the sugar. Spread in crust.
4. BAKE until filling is set around edges or knife inserted in center comes out clean, 35 to 40 minutes.
5. HEAT broiler. Combine honey and remaining 1/4 cup sugar and 2 tablespoons butter in small nonstick saucepan. Cook over low heat until sugar dissolves, stirring constantly. Stir in pecans to coat.
6. SPREAD topping over pie. Broil until bubbly and golden brown (do not burn), about 2 minutes.

NUTRITION (per serving) 357 cal,16 g fat, 5 g saturated fat,4 g protein, 51 g carbohydrates, 3 g fiber, 237 mg sodium

A signature beverage makes every party feel more festive. Perfect for the season, this apple-cranberry-lemonade cider can be served straight or with a splash of spiced rum. Garnish with a cinnamon stick and greet guests with a fresh glass. (Try one of these delicious drinks even nutritionists approve for happy hour.)

SERVINGS: 16

1 can 12-oz frozen apple juice concentrate, thawed
1 can 12-oz frozen cranberry juice concentrate, thawed
1 can 6-oz frozen lemonade concentrate, thawed
5 cinnamon sticks, plus extra for garnish
10 c water
7 whole cloves
1 tsp ground nutmeg

1. PLACE the frozen apple juice, cranberry juice, and lemonade concentrates in a large saucepan. Dump in the water; mix thoroughly.
2. ADD the remaining ingredients and simmer over medium-low heat for 15 to 20 minutes.
3. SERVE in heat-resistant cups or mugs, garnished with extra cinnamon sticks.

NUTRITION(per serving) 102 calories, 0 g fat, 0 g saturated fat, 0 g protein, 26 g carbohydrates, 1 g fiber, 12 mg sodium