By: Jen Gerasimas
image with mini pumpkins, colorful corn on the cob, apples, and fall leaves

I LOVE Thanksgiving food. The combo of sweet and savory. It is a meal when I enjoy the canned cranberry sauce, grocery store sweet rolls, and decadent dessert. Because I rarely eat such indulgent food, I am able to enjoy the splurge l for Thanksgiving and other main holidays without guilt. Plus, the years of training my body to really want the healthy, I tend not to overdo it on these occasions. I find I am fully satisfied with my small tastes. 

This menu is what I traditionally make for Thanksgiving. So check out it for any ideas you might want to use for your own feast. I provide you with all the details below. 

Jen’s Thanksgiving Dinner Menu:

  • Herb-Roasted Turkey Breast
  • Creamy Mashed potatoes
  • Easy Stuffing 
  • Fresh Green Beans
  • Maple Roasted Sweet Potatoes and Brussel Sprouts with Pecans 
  • Cranberry Sauce
  • Dinner Rolls
  • Dessert - S’mores Pumpkin Pie

Let me know if you try any of these dishes. I would also love to hear what you like to make for Thanksgiving dinner. 

To a great Thanksgiving,


Herb-Roasted Turkey Breast
  • A simple recipe from Food Network with fresh herbs and white wine.
  • Note: The recipe calls for pouring 1 cup of white wine in the bottom of the pan. 1 cup isn’t enough. For the total baking time needed, I recommended a whole bottle. 
Creamy Mashed Potatoes
  • A Thanksgiving requirement
  • Ingredient amounts are really based on how many people you need to feed and taste preferences. 
  • Key to making creamy mashed potatoes is using an immersion blender.


  • Russet potatoes, cubed, removing skin optional 
  • Real butter, amount to preference
  • Whole milk or heavy cream, amount to preference
  • Salt, amount to preference 
  • Pepper, amount to preference


  • Place cubed potatoes in a large pot. 
  • Cover with water about 1 inch over the potatoes. 
  • Boil until cooked through. Drain. 
  • Return potatoes to the pot or other bowl. 
  • Break up cubes with a potato masher. 
  • Add butter, milk, salt and pepper to taste. 
  • Mash more. Then use a hand mixer or for even more creaminess, an immersion blender to whip potatoes. 
  • Taste and add extra butter, milk, salt, and pepper for desired taste. 
Easy Stuffing
  • Yep! Stuffing from a bag, made a little fancier with some fresh veggies. 
  • If not making your own stuffing from scratch, choose good quality stuffing.


  • Quality stuffing mix, I used Whole Foods brand
  • Chicken or veggie broth, package may call for water, I like to use broth for extra flavor
  • Onion, chopped, amount to preference
  • Celery, thin sliced, amount to preference
  • Butter, to sauté the vegetables and extra may be needed for package dressing


  • In a large pot, sauté onion and celery in butter over medium heat until tender. 
  • Add to broth and butter, if noted on stuffing package, and bring to a boil.
  • Remove from heat and add stuffing mix, stirring until combined. 
  • Let it sit for 5 minutes, then fluff with a fork.
Fresh Green Beans
  • Must have greens! 


  • Fresh green beans, ends trimmed
  • Butter, amount to preference
  • Salt and pepper, amount to preference


  • Steam green beans in a steamer basket until tender
  • In a bowl, toss green beans in butter, salt, and pepper to taste. 
Maple Roasted Sweet Potatoes and Brussels Sprouts with Pecans
  • Always more veggies. 2 veggies in one dish.
  • A little crunch with the pecans.
  • A little sweet with the savory.

Click here for the full recipe with an option to print.

Cranberry Sauce
  • Totally from the can. I am not making my own. 
  • I am the only one who eats it in my family.
  • Get good quality.
Dinner Rolls
  • From the store. Easy peasy 
  • Again, get good quality. 
  • Enjoy butter with it if you want.
  • Wrap in foil and warm in the turned-off oven after everything is baked and you are setting the table.
Dessert - S’mores Pumpkin Pie

I have such a sweet tooth. So, in some ways, I eat dinner so I can have dessert. Last year I discovered a recipe I had not heard of before - S’mores Pumpkin Pie. A-M-A-Z-I-N-G! 

For the pie base: 

  • I used the pumpkin pie and chocolate base from Love and Olive Oil’s S’more Pumpkin Pie recipe. 
  • Their topping requires making your own marshmallow topping and that fits in the category of “more complicated than I wanted,” since I was already making the main part of the pie from scratch. 

For the marshmallow topping:

  • After the pie had cooled, I topped the pie with a generous layer of mini marshmallows and then placed dark chocolate chips randomly on top of the marshmallows. 
  • Broiled the pie on high until the marshmallows were a nice toasted color. 
  • Allow the pie to cool some before cutting. 


Dessert, main dish, side dish, sides, sweets

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