A healthy Thanksgiving Day recipe of butternut squash soup.
There is no need to break your healthy eating habits for your Thanksgiving Day meal this year! Simply tweak your recipes to create healthy alternatives of some of the most loved dishes with these Healthy Thanksgiving Day recipes that are easy enough to make for even the most novice chef.  

Healthy Harvest Stuffing

While traditional stuffing recipes are loaded with fat, this balanced version shared by Martha Stewart is a great and healthier alternative. It's a nice portion, made for 8 servings, so don't hold back. 

Ingredients:

  • 1 pound whole-wheat Italian bread, cut into 1-inch pieces
  • 3/4 cup walnuts, roughly chopped
  • 2/3 cup dried cranberries
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 celery stalk, chopped fine
  • 8 ounces cleaned shiitake mushrooms, stems removed and caps chopped
  • 1 Granny Smith apple, cored and diced
  • 1/3 cup fresh parsley leaves, minced
  • 1 tablespoon fresh sage leaves, minced
  • 1 tablespoon fresh thyme leaves, minced
  • Salt and pepper
  • 3 cups reduced-sodium chicken broth
  • Olive-oil spray (optional)
 

Directions

1. Heat oven to 400 degrees. Bake bread until crisp, about 10 minutes. Add bread, walnuts, and cranberries to a large bowl and set aside.

2. Add oil to a large nonstick skillet over medium heat. Add onion, celery, and shiitakes and cook until vegetables have softened about 5 minutes. Add apple to skillet and cook until tender, about 5 minutes. Add herbs and cook, stirring, for about 30 seconds. Remove mixture from heat and season with salt and pepper.

3. Add onion mixture to bread mixture and stir to combine. Pour in enough of the broth to moisten the bread without soaking it. Transfer stuffing to a 2-quart casserole dish, cover with foil and bake for 20 minutes. Remove foil, and then mist surface of stuffing with spray, if desired. Bake an additional 15 minutes or more until stuffing is golden brown. Serve.
 

Butternut Squash Soup

Try this tasty soup as a lighter alternative to buttery mashed squash which can not only make you feel tired but also set you back on your fit and fabulous goals! Shared by the experts at the Food Network, it replaces typically heavy ingredients without removing the delicious taste of this Thanksgiving meal favorite and it makes enough for 6 servings.

Ingredients: 

  • 1 2- to 3-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and pepper
 

Directions

1. Melt butter in a large pot. Add onion and cook until translucent, about 8 minutes.

2. Add squash and stock. Bring mixture to a simmer and cook until squash is tender about 15 to 20 minutes. Remove squash with a slotted spoon and add to a blender and puree. Return pureed squash to pot.

3. Stir squash mixture in pot and season with nutmeg, salt, and pepper, and don't forget to serve it.