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12 Thanksgiving Recipes Your Guests Will Love!

Updated: Feb 10

Its hard to believe that Thanksgiving is right around the corner! It's been a crazy year, so planning for the big feast could get overwhelming. We want to make things simple for you by giving you some delicious Thanksgiving recipes to serve on Turkey Day... and after!

At NextGeneration Nutrition we believe that healthy eating should be a part of your balanced lifestyle, even during the holidays! It is important to give yourself permission to eat the foods you love without guilt or judgement. To schedule a FREE 15 minute consultation, please click here:


NextGenerationNutrition- Thanksgiving Recipe
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Acorn Squash and Sausage Hash in bowl

Acorn Squash and Sausage Hash


  • 10 ozs Pork Sausage (casings removed)

  • 1 tbsp Extra Virgin Olive Oil

  • 1 Acorn Squash (peeled, chopped into cubes)

  • 1/2 Yellow Onion (chopped)

  • 2 cups Mushrooms (sliced)

  • 2 cups Kale Leaves (chopped)

  • 1 tbsp Nutritional Yeast

  • 1 tsp Sea Salt

  • 1 Apple (cored, cubed)


  1. In a skillet over medium heat, cook the sausage. Break it up with the back of a spoon as it browns. Once it is cooked, drain the fat and set the sausage aside on a plate.

  2. In the same skillet over medium-high heat, warm the olive oil. Add the squash, onions and mushrooms and cook for 10 minutes or until the squash is soft. Lower the heat to medium and add in the kale. Cook for about 2 minutes or until the kale is soft.

  3. Add the sausage back in along with the nutritional yeast and sea salt. Stir until everything is combined and warmed through.

  4. Remove from heat and stir in the chopped apples. Divide between plates and enjoy!


  • Leftovers: Refrigerate in an airtight container for up to five days.

  • Serving Size: One serving is approximately 1 cup of the hash mixture.

  • More Fiber: Stir in cooked quinoa or rice.

  • Make it Vegan: Use black beans or lentils instead of sausage.

  • Meal Prep: Cook the acorn squash in advance to save time.

Mushroom and Carrot Stuff in bowl

Mushroom and Carrot Stuffing


  • 14 slices Gluten-Free Bread (small, cubed, or torn)

  • 1 tbsp Avocado Oil

  • 2 Carrot (medium, finely diced)

  • 3 stalks Celery (thinly sliced)

  • 12 Cremini Mushrooms (chopped)

  • 3 tbsps Thyme (fresh, chopped)

  • Sea Salt & Black Pepper (to taste)

  • 2 cups Vegetable Broth


  1. Preheat the oven to 225ºF (105ºC). Spread the bread evenly across a baking tray. Toast for 30 minutes or until crispy.

  2. Meanwhile, heat the oil in a pan over medium-high heat. Cook the carrot and celery for five minutes. Add the mushrooms, thyme, salt, and black pepper. Cook for five to ten more minutes, or until veggies are tender.

  3. Add the vegetable broth and simmer for five minutes. Transfer to the baking tray and pour over the toasted bread until absorbed. Enjoy!


  • Leftovers: Refrigerate in an airtight container for up to four days.

  • Serving Size: One serving equals approximately 1 1/2 cups.

  • More Flavor: Add garlic and onions.

 Maple Pecan Bars

No Bake Maple Pecan Bars


  • 1 1/2 cups Oats

  • 1 cup Almonds

  • 1/3 cup Maple Syrup

  • 2 tsps Cinnamon

  • 1 tbsp Coconut Oil

  • 1/2 tsp Sea Salt (divided)

  • 2 cups Pitted Dates

  • 2 tbsps Water

  • 1 tsp Vanilla Extract

  • 1/4 cup Cashew Butter

  • 3/4 cup Pecans (roughly chopped)


  1. Line a baking pan with parchment paper.

  2. In a food processor, combine the oats, almonds, maple syrup, cinnamon, oil, and half the salt. Pulse until a fine crust has formed and can be pressed between your fingers.

  3. Pour the crust into the prepared baking pan and press down to hold the crust together. Place in the freezer while you make the topping.

  4. Wipe out the food processor bowl with a paper towel. Combine the dates, water, vanilla, cashew butter, and remaining salt. Pulse on high until a somewhat smooth consistency is reached. Add a splash of more water if needed to combine.

  5. Remove the crust from the freezer. Using a butter knife spread the date mixture on top of the crust until smooth. Add the pecans on top, pressing down slightly so they stick to the filling. Transfer to the freezer to set for about two hours.

  6. Remove the pecan bars from the freezer and take them out of the pan by pulling out the parchment paper. Use a sharp knife to slice into squares. Enjoy!


  • Leftovers: Store leftover slices in the fridge for up to one week, or freeze for longer.

  • Serving Size: One serving is one square.

  • Baking Pan: This recipe was tested in an 8 by 8-inch baking dish.

  • Gluten-Free: Use gluten-free oats.

  • No Cashew Butter: Use almond butter instead.


Jessica Mantell M.S., C.N.S., L.D.N.

CEO & Founder of NextGeneration Nutrition

Jessica Mantell, CEO, M.S, LDN, Founder

NextGeneration Nutrition believes that better health should be accessible to everyone and that we all are able to improve our health through good nutrition, physical activity, and lifestyle change. We do not support setting shame-based goals but encourages embracing our bodies, genetics, and personality. Our philosophy is abandoning the “One Size Fits All” mentality to create a personalized wellness plan based on your biological makeup and your lifestyle.

For more information connect with us on Social Media or send us a message!

Schedule a 15 Minute FREE Consultation!

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