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10 Thanksgiving Dinner Recipes That Are An Absolute Healthy Treat

Thanksgiving Dinner Recipes

Are you ready to build the best feast ever this year with our absolutely healthy, yet mouth-watering Thanksgiving Dinner recipes?

From Vegan meals to Thai cuisine, you just cannot get bored by the wonderful range of dishes that we have in store for you.

1. World Famous Turkey Meatballs
By Natasha Feldman,

2. Pumpkin Custard
By Dr. Carrie Burrows (PhD Nutritional Sciences)

3. Gluten Free Pecan Cranberry Tart
By Crunchmaster® Crackers


For Filling

* Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.

For Crust

4. Thai Pumpkin Soup
By Bonafide Provisions

5. Cheesy Quinoa Casserole With Sweet Potatoes & Swiss Chard
Chef Michelle of the Plated Culinary Team

6. Wild Rice Stuffing With Grapes & Hazelnuts
By Toby Amidor, MS, RD Wall Street Journal best-selling cookbook author and nutrition partner with Grapes From California

  • 2 cans (28 fl. oz. total) low-sodium chicken broth
  • 1 cup wild rice
  • 4 slices bacon, diced 1/4 inch
  • 1 tablespoon butter, unsalted
  • 1 large onion (1 1/2 cups chopped), diced 1/4 inch
  • 2 stalks (3/4 cup chopped) celery, diced 1/4 inch
  • 1 1/2 cups button mushrooms, sliced
  • 2 cloves garlic, fresh, minced
  • 1 teaspoon thyme, fresh, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/4 cup parsley, fresh chopped
  • 1 cup hazelnuts, toasted and coarsely chopped
  • 2 cups California seedless grapes, picked from stem and rinsed
  • In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.
  • Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.
  • Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.
  • Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
  • Stuffing may be used to fill turkey, game hens, or chicken.
  • Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout.
7. Root Vegetable Julienne Salad with Strawberry Tahini Dressing
By Sous Chef Michael Synowicki of the Omni King Edward Hotel

  • Golden and Candy Cane Beets (Julienned)
  • Heirloom Carrots (Julienned)
  • Strawberries (Sliced)
  • Chopped Fresh Herbs (Basil, mint, or whatever you like!)
  • Strawberry Tahini Dressing (mix tahini, strawberry puree, lemon juice and maple syrup)
  • Combine all ingredients, toss with dressing and serve.
8. Browned Butter Sage and Pumpkin Stuffed Portobello Mushrooms with Crispy Bacon
By Celebrity Caterer Andrea Correale, Founder & CEO of Elegant Affairs

  • 3/4C Butter
  • 1/4C Sage Leaves – no stems
  • EVOO
  • 2C Cubed Pumpkin
  • 1lb Bacon
  • 3-4oz goat cheese
  • 4 large Portobello mushroom caps

Preheat the oven to 350. Line two baking trays with baking paper.

Combine half of the butter and sage leaves in a small saucepan, and melt over high heat. Allow butter to bubble away for about 3 minutes, or until fragrant.

On the first tray; combine the diced pumpkin, garlic and bacon together. Sprinkle with salt to season; drizzle over the melted butter and oil, and toss to evenly coat. Roast for 30 minutes, mixing pumpkin around once during cooking. Sprinkle over the goat’s cheese, change oven setting to grill (or broil) on medium heat and continue to cook until pumpkin is slightly crispy on the edges and soft in the center.

While pumpkin is roasting, place the Portobello’s upside down on the second tray; spray with cooking oil spray, and roast in the oven for 20 minutes. Once roasted, drain any liquid from inside the caps and set aside. (If you can fit both trays in the oven, they can be roasted at the same time.)

Meanwhile, combine remaining butter and sage leaves in the same pan/skillet over high heat. When butter melts and starts to bubble, reduce heat to medium and continue to bubble, while occasionally stirring, until the butter begins to change in color and smells ‘nutty’. Remove from heat immediately to prevent burning.

Divide the pumpkin/bacon mixture by 4 and spoon into each Portobello cap. Drizzle the browned butter over the top and garnish with the crisped sage leaves.

9. Mango Pie Cookies
By the National Mango Board, with Manuel Villacorta

  • ¾ cup mango, diced
  • 1 teaspoon vanilla extract
  • ¼ cup sugar
  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 2 (9-inch) premade pie crust rounds
  • 1 egg plus 1 tablespoon water, beaten
  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • In a bowl, stir to combine mango, extract, sugar, cornstarch and salt.
  • Using a 3-inch round cookie or biscuit cutter, cut 24 rounds out of the pie dough (gather and reroll dough scraps if necessary). Place a spoonful of mango mixture into the center of one of the dough rounds. Brush the egg and water wash on the exterior of the round, then top with another round of dough, sealing by pressing the edges of the dough with your fingers. Crimp the edges together by pressing with the tines of a fork. Brush the tops with egg wash and place the cookies on the prepared baking sheet. Repeat with remaining dough for a total of 12 cookies.
  • Bake for 25 minutes or until lightly golden. Allow to cool and serve.
10. Thanksgiving Crab Cake with Arrabiata sauce and wild greens
By Chef Vito Gnazzo’s, Executive chef at Il Gattopardo and The Leopard

  • 1 Lb crabmeat
  • 1 medium sized green zucchini
  • 1 egg
  • 1 Tbsp mayo
  • 1 Oz plain breadcrumbs
  • ½ bunch parsley
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 Oz Spicy tomato sauce
  • Lemon and micro greens to garnish
  • Salt and pepper to taste
  • Clean the crabmeat from the bones; set in a bowl.
  • Peel the zucchini, and very finely chop the peeled skin. Add the chopped zucchini skin to the bowl with the crabmeat.
  • Finely chop the parsley, and add to bowl. Add breadcrumbs, mayo, and egg to the bowl. Add salt and pepper to taste.
  • Mix very well by hand, until there is a uniform consistency.
  • Form 12 crab cakes, and set aside. Place a large sautee pan (preferably non-stick), over medium heat, and add 2tbsp EVOO.
  • Place the crab cakes on the hot pan, and brown on one side, flip and brown the other side.
  • Place browned crab cakes on a baking sheet, and cook in the oven at 300 degrees (F) for 3 mins.
  • Remove from oven, and place on paper-towel-lined serving dish (to absorb any excess oil.)
  • Place the crab cakes on plates (3 per plate) with the spicy tomato sauce.
  • Garnish with lemon and micro greens.
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