Your protein goals don’t have to take a backseat this Thanksgiving with these festive holiday recipes. These Thanksgiving appetizers, sides, salads and main dishes are all high in protein to help improve your muscle and bone health, and even help improve digestion after the big meal. From a light bite before dinner with our Pear & Goat Cheese Upside-Down Puff Pastries, to a mouthwatering main with our Herb-Roasted Turkey, you can enjoy familiar flavors without sacrificing your nutrition goals.
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Pear & Goat Cheese Upside-Down Puff Pastries
Photographer: Robby Lozano, Food Stylist: Amanda Holstein, Prop Stylist: Josh Hoggle
These easy tarts are the perfect holiday appetizer. With a blend of sweet fig jam, creamy goat cheese and juicy pear slices all baked in flaky puff pastry, they’re a crowd-pleasing combination of sweet and savory flavors. These tarts are simple to assemble, bake quickly, and add an elegant touch to any holiday spread.
Herb-Roasted Turkey
Johnny Autry; Charlotte Autry (styling)
This easy method produces all the good looks and moist flavor you dream of in an oven-roasted turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges for a showstopping Thanksgiving turkey.
French-Onion Melting Potatoes
Photographer: Morgan Hunt Ward, Prop Stylist: Pricilla Montiel, Food Stylist: Emily Nabors Hall.
These French-Onion Melting Potatoes take inspiration from the flavors of classic French onion soup with richly caramelized onions, beefy broth and a blanket of melted Gruyère. Yukon Gold slices roast until crisp on the outside and tender within, soaking up savory broth for a creamy texture that melts in your mouth. A final broil turns the Gruyère into a bubbling, golden crust that steals the show.
Jam-Brie Puff Pastry Bites
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Josh Hoggle.
These Jam-Brie Puff Pastry Bites may look fancy, but they couldn’t be easier to make. Using store-bought puff pastry and mini Brie bites saves time while delivering a delicious combo of flaky, buttery layers and gooey melted cheese. A dollop of fig preserves adds just the right touch of sweetness.
Chicken & Green Bean Casserole
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
This chicken and green bean casserole is our spin on a classic Thanksgiving favorite. By adding tender, juicy chicken to the traditional ingredients of green bean casserole, we transform it into a main dish, the perfect meal for any night of the week. It’s a nostalgic nod to the flavors of Thanksgiving, wrapped up in a convenient, one-dish dinner that’s just as cozy and delicious!
Kale & Shaved Brussels Sprouts Salad
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
This salad combines the flavors of a Caesar salad with tender green lacinato kale and the crunch of raw, shaved Brussels sprouts. The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor. Serve with grilled chicken for an added boost of protein.
Broccoli Crunch Salad
Photographer: Jen Causey, Food Stylist: Renu Dhar, Prop Stylist: Josh Hoggle
From the crunchy nuts and Parmesan crisps to the chewiness of sun-dried tomatoes, this broccoli salad has a satisfying medley of textures. The red-wine vinaigrette brings a briny flavor that is balanced by the nuttiness of the cheese. Serve this salad as a side or turn it into a meal-prep-friendly lunch—just leave the Parmesan crisps out until serving so they don’t get soggy. Look for Parmesan crisps in the dressing aisle near croutons.
Loaded Mashed Potato Casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
This crowd-pleasing mashed potato casserole is made for entertaining. You can prep it ahead of time and pop it in the oven when you’re ready to eat. Waxy Yukon Gold potatoes yield a creamier texture than more starchy russets. Leaving their thin skin on instead of peeling them cuts down on prep time and also offers a boost of fiber.
Broccoli au Gratin
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Broccoli au Gratin is the ultimate comfort food, combining tender broccoli florets with a creamy cheese sauce and a golden, crispy topping. This easy dish pairs well as a side for holiday meals but is quick enough even for weeknights. We love the combination of savory Gruyère and Cheddar cheeses, but feel free to use just one or the other or, better yet, your own favorite melting cheese for a unique twist.
Shaved Brussels Sprouts Salad
Department: Eating Well, Brand: Eating Well Digital, Source Type: Staff, Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
Sweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad. Pistachios add an extra layer of crunch. A sharp chef’s knife works well to slice the Brussels sprouts thinly. A microplane grater is best for finely shredding the goat cheese.
Carrot Casserole
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Carrot casserole is a great holiday side dish that’s both creamy and savory with just a touch of sweetness from the carrots. Coriander and dry mustard add lovely background flavors to the cream sauce. Microwaving the carrots gives them a jump-start in the cooking process and ensures that they’re cooked through. The carrots should all be sliced thinly so they cook evenly. If you have one, a mandoline can make quick work of the slicing, but a good sharp knife will also do the trick.
Spatchcock Turkey with Sage & Thyme
When it comes to cooking a whole turkey quickly and evenly, spatchcocking–removing the entire backbone from the bird and splaying it open–is a great technique. This skin on this spatchcocked turkey gets crispy and browned because nearly all of the skin is exposed. This recipe uses a simple blend of oil, fresh herbs and spices for classic roasted turkey flavor. Look for a small turkey, about 12 pounds, as it fits better in most roasting pans.
