Thanksgiving Recipe Roundup: Part 3

Thanksgiving is right around the corner, do you know what you’ll be serving up this year? The Nourish dietitians are here to share their favorite recipes – from appetizers to side dishes to desserts – to inspire your Thanksgiving day menu. This is part 3 of our recipe roundup, be sure to check out part 1 here and part 2 here for even more recipes!

We will be posting a few of our dietitian’s favorite recipes each week so stay tuned for new recipe inspo every week leading up to Thanksgiving. Happy holidays!

Abigail’s pick: Butternut Squash Soup

Photo and recipe via: https://cookieandkate.com/roasted-butternut-squash-soup/

“This soup is a staple at my Thanksgiving usually served during the appetizers! Not only is it a cozy way to start the delicious holiday meal but it is packed with Vitamin A and Vitamin C. You can even top it with some pumpkin seeds for some added nutrients. My tip: to save on time pick up already sliced butternut squash and roast for about 25-35 minutes.” -Abigail

Katie’s pick: Crispy Brussels Sprouts with Creamy Mustard Sauce


10 oz shaved Brussels sprouts

1 tbsp olive oil

4 gloves of garlic

2 tbsp Dijon mustard

½ cup of non-fat plain greek yogurt

1 tbsp. water

Salt and pepper to taste


Preheat oven to 425 degrees. Spray roasting pan with non-stick cooking spray. Toss brussels sprouts in olive oil and garlic. Season with salt and pepper and roast for 25-30 minutes, stirring halfway through. While the brussels sprouts are cooking, combine Dijon mustard, greek yogurt, and 1 tbsp of water. Once brussels sprouts are fully cooked, drizzle mustard sauce over top and serve immediately.

“This is one of my favorite side dishes because it packs a lot of fiber and contains some heart healthy fats – it will be sure to satisfy your taste buds and your stomach!” -Katie

Mary’s pick: Cornbread Stuffing (gluten-free)

Photo and recipe: https://mygluten-freekitchen.com/gluten-free-cornbread-stuffing/

“This recipe is gluten-free for anyone who wants a classic stuffing recipe but without the food sensitivities – it uses cornbread instead of white bread and tastes amazing!” -Mary

Julie’s pick: Apple, Quinoa & Almond Kale Salad

Photo and recipe: https://freshaprilflours.com/apple-quinoa-almond-kale-salad/

“I love a sweet and savory salad at the holidays, and this one doesn’t disappoint!  I’ll go a little extra with the kale to give it tons of color.  I make extra for leftovers and pair it with either poultry or fish to enjoy it beyond holiday meals!” -Julie

Share this post

More from the blog...

Intuitive Eating + FAQ

Intuitive Eating (IE) is a nutrition framework created by two dietitians in 1995 – its been around for some time now and there is quite

Read More »