Healthier Thanksgiving Recipes

With Thanksgiving coming up, it’s time to start thinking about your meal plan.  Anna Klimmek, from Happy Food MN, shares recipes for a healthier Thanksgiving.

Anna has an online Culinary Wellness School and teaches fun virtual cooking classes.  Sign up for Anna’s newsletter and click here for a free bone broth video.

Woodland Mushrooms Wild Rice & Sage Sausage Stuffing
Serves 6-8
10 mins prep
50 mins total 


1½ cup Wild Rice
1 ea Package Dried Woodland Mushrooms
4 cups Water or Broth
2 cups Raw Spinach (Chopped)
½ cup Sweetened Dried Cranberries or Cherries
1 lbs Sage Sausage


In a rice cooker or stock pot, place wild rice, dried mushrooms, water or broth.  Cook all together for 30-40 mins or until wild rice pops open and curls.

When wild rice is about 10 mins from being done, add spinach and cranberries and allow the steam to soften within the wild rice.

In a skillet begin to brown the sage sausage.  When browned through add the wild rice mixture and combine.

You may serve as is or stuff your turkey and allow to cook and serve as a stuffing.

Celeriac & Cauliflower Gratin
Serves 6-8
Prep Time 15 mins
Cook Time 30 mins 


4 cups Celeriac
4 cups Cauliflower
½ cup Nutritional Yeast
4 Tbsp Grass-fed Butter (optional)
2 tsp Ground Mustard
Pinch-O’ White Pepper
Pinch-O’ Nutmeg
¼ cup GF Panko
¼ cup Parmigianino Reggiano
TT Salt and Pepper


Cut Celeriac into ½ inch cubes and Cauliflower into florets.

Place the Celeriac in a large pot of salted boiling water.  Allow to cook 5 minutes.  Then add cauliflower and cook another 5 minutes or until both are cooked through.

Remove from water, but reserve the celeriac & cauliflower into a food processor or blender. Add Nutritional Yeast, butter, ground mustard, white pepper and nutmeg, salt and pepper.  Blend all together until smooth.

Place mixture into a casserole dish, top with panko and parm.
Bake in oven at 425 for 20-30 minutes or until top is browned and crunchy.
Add Salt and Pepper to taste

Turkey Drippings & Roasted Veggie Gravy
Serves 6-8
Prep Time 15mins
Cook Time – Depends on How You Cook Your Turkey 


10lbs Turkey
2 ea Yellow Onion
4 ea Celery
4 ea Carrots
2 Tbsp Fresh Thyme
2 Tbsp Sage
½ cup White Wine or Apple Cider
2 cups Warm Poultry Bone Broth
TT Salt and Pepper


Roast your turkey with yellow onion, celery, carrot thyme & sage about  Allow the turkey drippings to be absorbed by the veggies. Three quarters of the way through the cooking process or when the veggies have begun to brown, deglaze the pan with wine or apple cider.

Remove turkey when fully cooked, leaving the drippings and the veggies.

Place the veggies and drippings into a high-speed blender.  Add warm broth gradually as veggies blend into desired gravy texture.

Add Salt and Pepper to taste

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