Thanksgiving is not just about family and friends. It’s also about sitting together on a dinner table sharing love, laughter, and yes, food.

Whether you’re home for the holidays, hosting your very own Thanksgiving dinner, or spending time with friends, here are 5 delicious and healthy Thanksgiving dishes you can cook and share!

1. Butternut Squash Soup 

A wonderful way to start off your Thanksgiving meal, this easy recipe should only take you 20 minutes of preparation and 40 minutes of cooking time.

What you need:

  • 1 butternut squash (2 to 3 pounds), peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken or vegetable stock
  • Nutmeg
  • Salt and pepper to taste


  1. Peel and cut the squash in half, removing the seeds from the middle.
  2. Cut the squash into 1-inch chunks.
  3. In a large pot, melt butter.
  4. Add onion, and cook until translucent, about 8 minutes.
  5. Add squash chunks and stock. Bring to a simmer, and cook until squash is tender about 15 to 20 minutes.
  6. Remove squash chunks from the mixture, place in a blender, and puree.
  7. Return blended squash to pot.
  8. Stir and season with nutmeg, salt, and pepper.

2.    Fall Salad 

Simple and packed with nutrients, this Martha Stewart dish perfectly blends with the Thanksgiving holiday.

What you need:

  • 2 large carrots, chopped and shaved with a vegetable peeler
  • 12 ounces of mixed greens
  • ½ cup dried cranberries
  • ½ cup slivered almonds
  • 2 tablespoons plus 1 teaspoon of white wine vinegar
  • 4 teaspoons Dijon mustard
  • 4 teaspoons olive oil
  • Salt and pepper to taste


  1. In a serving bowl, toss carrots, greens, and half the cranberries and almonds.
  2. In a smaller bowl, whisk vinegar, mustard, and oil.
  3. Drizzle the salad with vinaigrette, and season with salt and pepper.
  4. Toss to combine, and garnish with remaining cranberries and almonds.

If you’re pressed for time and can’t make the homemade vinaigrette, buy a bottle of Brianna’s Real French Vinaigrette or Newman’s Own Olive Oil & Vinegar instead! You can also top your salad with goat cheese for that creamy taste. 

3. 3-Ingredient Thanksgiving Turkey with Orange and Sage

This delightful turkey only needs three main ingredients (apart from salt, pepper, and oil). Don’t forget that spatchcocking the turkey before roasting will ensure the bird will cook evenly and in just 1.5 hours.

What you need:

  • 2 navel oranges
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon finely chopped sage, plus 4 sprigs
  • 1 (12–14-pound) turkey, neck, and giblets removed
  • Olive oil (for brushing)


  1. Finely grate 1 orange to yield 1 tablespoon of zest. Transfer to a small bowl.
  2. Slice oranges into 1/2"-thick rounds, transfer to a re-sealable plastic bag and chill until ready to use.
  3. Add salt, pepper, and chopped sage to zest and stir to combine.
  4. Place turkey (breast side down) on a large cutting board. Cut along each side of the backbone with kitchen shears (we suggest you ask your butcher to do this as it will take some force). Discard backbone or reserve for another use.
  5. With turkey skin side down, use a knife to score down the long oblong bone at the center of the breast.
  6. Turn the turkey skin side up, and then firmly press down with both hands on the breastbone until you hear a cracking sound. Rub zest mixture all over turkey, under the skin, and inside the cavity. Transfer turkey skin side up to a rimmed baking sheet, cover with plastic wrap and chill for 6–18 hours.
  7. Arrange a rack in middle of the oven; preheat to 450°F. Tuck sage sprigs and reserved orange slices in an even layer under the turkey. Let sit at room temperature 30–60 minutes to air dry.
  8. Brush turkey with oil, add 1/2 cup water to the pan, and roast for 30 minutes. Reduce oven temperature to 350°F. Rotate the pan, add 1/2 cup water, and brush the turkey with more oil.
  9. Continue to roast, brushing with oil after 30 minutes, until the skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the breast right against breastbone registers 160°F, 55–65 minutes more.
  10. Transfer turkey to a clean cutting board, tent with foil, and let rest at least 30 minutes before carving.

5.    Cranberry Pecan Stuffed Pork Chops 

Indulgent and festive, these pork chops are a wonderful alternative Thanksgiving main dish.


  • 3 ounces dried cranberries
  • 2 ounces chopped pecans
  • 2 teaspoons dried thyme
  • 2 tablespoons olive oil
  • 4 bone-in pork chops (around 8 ounces each)
  • ¾ cup chicken stock
  • ¼ cup apple cider
  • 2 teaspoons red wine vinegar
  • Salt and pepper to taste


  1. In a small bowl, mix together cranberries, pecans, thyme, and 1 tablespoon of olive oil.
  2. Using a paring knife, cut a 2-inch slit into the side of each pork chop, cutting through to the bone to form a pocket. Fill each pocket with the cranberry-pecan mixture, and press to flatten. Season pork chops with salt and pepper.
  3. Heat the remaining tablespoon of olive oil in a large skillet over high heat.
  4. Sear the pork chops until browned, about 3 to 4 minutes on each side.
  5. Add ½ cup of stock. Reduce heat to low, and simmer until pork chops are cooked through, about 6 to 10 minutes depending on the thickness of the meat. Remove pork chops from the pan.
  6. Add remaining stock, cider, and vinegar to skillet, and raise heat to medium-high.
  7. Simmer, scraping up brown bits from the bottom of the pan, until the sauce thickens, about 5 to 7 minutes.

5. Chocolate-Avocado Pudding

This crowd-pleasing, low-sugar, vegan-friendly dessert would be a great addition to your Thanksgiving table. 

What you need:

  • 2 large avocados, pits removed
  • 1 vanilla bean, split lengthwise
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup pure maple syrup
  • 1/4 cup agave nectar
  • 1/4 cup (or more) fresh orange juice
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups heavy cream (optional)
  • 1/4 cup cocoa nibs and/or chopped hazelnuts


  1. In a blender, scoop avocado flesh and scrape in vanilla bean seeds; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With the motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
  2. Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) for at least 2 hours.
  3. Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.



Thanks to these incredible sources!

Epicurious Editors' 67 Healthy Thanksgiving Recipes That Are Actually Delicious 

Evie Carrick's These 6 Healthy Thanksgiving Recipes Are Easy to Cook





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