Sprouts Thanksgiving Dinner: A Feast of Flavorful and Vibrant Dishes

Thanksgiving is right around the corner, and it’s time to start planning that holiday feast! This year, why not create a colorful spread using fresh, seasonal produce from Sprouts Farmers Market? Their selection of organic fruits, vegetables, and more are the perfect ingredients for crafting a delicious and vibrant sprouts Thanksgiving dinner.

In this guide, we’ll walk through how to plan, shop for, and prepare different Thanksgiving dishes and sides using ingredients from Sprouts. From appetizers and salads, to the main turkey event and even dessert, these recipes will add beautiful flavors and colors to your holiday table. And we’ll do it in a fun, conversational way, just like we’re prepping together in the kitchen!

So grab your apron and let’s get cooking – here’s to a flavorful sprouts Thanksgiving dinner!

Start Sprouts Thanksgiving Dinner

The first step to creating any amazing sprouts Thanksgiving dinner is having a game plan. Thanksgiving involves cooking multiple items simultaneously, soorganization and prep are key. Here are some tips to make your Sprouts shopping trip and kitchen time as smooth as possible:

• Make Detailed Menus and Grocery Lists: Plan out full menus including appetizers, sides, mains, and desserts. Use these to make master grocery lists, checking off items as you go.
• Shop Early: Hit up Sprouts 1-2 weeks before Thanksgiving to get your staple ingredients – produce, herbs, etc. Shop a second time 1-2 days before for fresh turkey/meats, bread, dairy, etc.
• Prep Ahead: Do as much prep work in advance as possible – chop vegetables, make dressings and sauces, bake pies, etc. This makes the day-of cooking much easier.
• Get Help: Don’t be shy to delegate tasks to family members and guests. Many hands make light work, and it’s more fun too!

Okay, let’s head over to Sprouts to start grabbing all the goodies for our Thanksgiving menu. Here’s what we might find in those fall-focused aisles:

• Fruits and veggies galore – apples, squash, sweet potatoes, Brussels sprouts, greens, cranberries, and more.
• Fresh turkeys, hams, or roasts – natural meats raised without antibiotics or hormones.
• Dairy items like butter, cream, eggs, cheese for cooking essentials.
• Fresh breads, rolls, and baked goods to complement the meal.
• Wine, cider, and seasonal beverages to cheers with.
• Pantry staples like broths, oils, herbs, spices, and dried goods for recipes.
• And don’t forget dessert! Pick up pie shells, crust ingredients, whipping cream, and anything you need to bake.

The possibilities are endless. Now let’s get to the fun part – making this Thanksgiving feast!

Appetizers and Salads: Vibrant Starts to the Meal

We all know the best part of Thanksgiving is the food. So let’s kick things off right with some vibrant appetizers and salads made with Sprouts’ fresh ingredients. These dishes will delight your tastebuds, delight your eyes, and get everyone excited for the fabulous meal ahead!

Harvest Salad with Maple-Orange Dressing

Start your feast off with this beautifully autumnal salad. It combines fresh greens and veggies with a zesty maple-orange vinaigrette for a pop of citrus. The candied pecans add crunch and subtle sweetness. It’s the perfect appetizer size, or makes a nice light side.

Salad Ingredients:

• Mixed greens or kale from Sprouts – go for a blend
• Thinly sliced Brussels sprouts – slice on a mandoline
• Diced butternut squash – roast ahead for softness
• Crumbled blue cheese – a nice punch of flavor
• Candied pecans – for texture (see below)

Candied Pecans:

• Toss 1 cup raw pecans with 1 tbsp maple syrup, 1/2 tbsp brown sugar, 1/4 tsp salt.
• Roast at 350F for 12-15 mins, until browned and crispy.

Maple-Orange Dressing:

Whisk together:

• 1/3 cup olive oil
• 3 tbsp maple syrup
• Juice from 1 orange
• 2 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and pepper to taste

Toss salad with desired amount of dressing just before serving. Top with candied pecans and crumbled blue cheese. Enjoy this sweet, crunchy, and refreshing start to your meal!

Roasted Butternut Squash Soup

Cozy up with a warm bowl of this brightly colored roasted squash soup. It’s creamy yet dairy-free, letting the sweet squash flavor shine. Topped with crunchy pepitas and fresh sage, this vibrant soup delights. Make it a day ahead too – the flavors meld even more over time.

• 1 large butternut squash, halved and seeded
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp minced fresh ginger
• 1/4 tsp dried thyme
• 4 cups vegetable broth
• Salt and pepper to taste
• Pepitas and fresh sage for garnish

1. Preheat oven to 400°F. Rub squash halves with oil and roast cut-side down for 40-50 minutes, until very tender. Let cool.
2. Meanwhile, sauté onions in 1 tbsp oil over medium heat until translucent, about 5 minutes. Add garlic, ginger, and thyme and sauté 1 minute more.
3. Scoop out roasted squash flesh and add to pot with onions. Add vegetable broth.
4. Puree soup with immersion blender or countertop blender. Season with salt and pepper.
5. Reheat gently over medium-low heat. Serve warm, garnished with pepitas and fresh sage. So simple, yet such a pretty and flavorful way to begin your holiday feast!

Apple Cranberry Chutney

Bursting with autumnal flavors, this easy apple cranberry chutney makes the perfect appetizer alongside cheeses, meats and crackers. The sweetness of the apples balances nicely with the tart cranberries and punch of ginger. It looks so festive too with its beautiful ruby color flecked with bright green parsley.

• 2 apples, cored and finely diced
• 1 cup fresh or frozen cranberries
• 1/3 cup chopped shallot
• 2 tbsp sugar
• 1⁄4 cup apple cider vinegar
• 1 tsp minced ginger
• Pinch of salt
• 2 tbsp chopped fresh parsley

1. In a medium saucepan, combine apples, cranberries, shallots, sugar, vinegar, ginger and salt. Simmer over medium heat for 15-20 minutes, until thickened.
2. Remove from heat and stir in parsley. Transfer chutney to a bowl to cool.
3. Serve at room temperature with crackers, cheese, charcuterie meat, or use as a meat glaze. The tangy-sweet flavors make your tastebuds sing!

Main Event: Herb Roasted Turkey and Sides

Now it’s time for the main event: the Thanksgiving turkey and classic side dishes! Sprouts Thanksgiving dinner has all the fresh, high-quality ingredients to create a showstopping main course your guests will rave about. Let’s get this turkey in the oven and the sides simmering on the stovetop.

Herb Roasted Turkey with Onion and Celery Stuffing

There’s nothing better than a golden brown turkey roasted to perfection, filled with savory aromatics. This recipe yields moist, tender meat infused with herbs and citrus. We’ll roast it laid atop a bed of vegetables, then use the veggies for a tasty gravy.

• 12-15 lb turkey, giblets removed
• 2 lemons
• Fresh herbs – rosemary, thyme, sage
• Olive oil
• Salt and pepper
• 2 stalks celery, chopped
• 1 onion, chopped
• 4 cups bread cubes or stuffing mix
• 1/4 cup fresh parsley

1. Preheat oven to 325°F. Pat turkey dry and place breast-side up on roasting rack in pan. Squeeze juice of 1 lemon inside cavity. Stuff cavity with spent lemon halves, herbs, and aromatics like garlic, onion, etc.
2. Rub skin all over with olive oil, remaining lemon juice, and more salt and pepper. Place in oven.
3. Scatter celery, onion, carrots around bottom of the pan to roast beneath turkey.
4. Combine stuffing bread cubes with chopped onion, celery, parsley, sage, salt, and pepper. Use to loosely fill turkey cavity.
5. Roast turkey, basting occasionally, until thighs reach 165°F, about 2-2.5 hours. Let rest 30 minutes before carving.
6. Use roasted veggies and pan drippings to make a simple, delicious gravy. Enjoy this juicy herbed turkey as the centerpiece of your Thanksgiving table!

Garlic Mashed Potatoes

No Thanksgiving meal is complete without a big ol’ platter of smooth, creamy mashed potatoes! This version ramps up the flavor with plenty of garlic and butter. Letting the potatoes steam a bit before mashing results in the creamiest, fluffiest texture.

• 3 lbs Yukon Gold potatoes, peeled and cut into 1″ pieces
• 4-6 cloves garlic, peeled and halved
• 1 cup milk, warmed
• 4 tbsp butter, softened
• 1 tbsp olive oil
• Salt and pepper to taste

1. Place potatoes and garlic in a pot with salted water to cover. Bring to a boil then simmer until potatoes are fork tender, about 15-20 minutes.
2. Drain potatoes and let steam 1-2 minutes. Mash garlic cloves into potatoes using a ricer, masher, or electric mixer.
3. Add milk, butter, and olive oil and continue to mash/mix until smooth and creamy. Season generously with salt and pepper.
4. For even creamier potatoes, pass mixture through a food mill or tamis. Serve these smooth, garlicky potatoes as the perfect complement to any Thanksgiving entree!

Honey Glazed Carrots with Dill

Roasted rainbow carrots caramelized in a honey glaze are simple yet so tasty. The honey brings out the carrots’ natural sweetness while the dill provides a subtle herbaceous flavor. They look so vibrant on the plate!

• 1 lb rainbow carrots, peeled and trimmed
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tsp lemon juice
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

1. Preheat oven to 400°F. Toss carrots on baking sheet with olive oil. Roast 20 minutes until starting to caramelize.
2. In a small bowl, whisk together honey, lemon juice, and dill. Pour glaze over carrots and toss to coat.
3. Return to oven for 10 minutes, tossing once. Carrots should be tender with a glossy glaze.
4. Season with salt and pepper. Serve these pretty honey glazed carrots as a colorful side dish your guests will love.

Cranberry Pecan Wild Rice Pilaf

This festive cranberry pecan pilaf adds texture and color to your holiday spread. Toasted pecans add crunch while fresh cranberries offer bursts of tart sweetness. It looks so cheery with flecks of red!

• 1 1/2 cups wild rice
• 3 cups chicken or vegetable broth
• 2 tbsp butter
• 1 small onion, diced
• 3/4 cup chopped pecans
• 1 cup fresh cranberries
• Salt and pepper to taste

1. Rinse wild rice and add to a medium pot with broth. Bring to a boil, then reduce heat and simmer for 50-55 minutes, until rice is tender.
2. Meanwhile, melt butter in a skillet over medium heat. Add onion and cook 5 minutes until translucent. Add pecans and toast 2-3 minutes more.
3. When rice is done, fluff with a fork. Gently fold in cranberry pecan mixture and season with salt and pepper.
4. This pretty pilaf is the perfect partner to your Thanksgiving turkey and sides! The festive flavors and colors just sing.

Round Out the Meal: Vibrant Vegetable Sides

Alongside the traditional dishes, liven up your holiday spread with even more colorful veggie sides. From rainbow roasted veggies to a fresh, crunchy slaw, these sides pack both visual and flavor punches. They make fun additions with sprouts Thanksgiving dinner to the table!

Roasted Autumn Vegetables with Pomegranate Glaze

For a rainbow of roasted fall vegetables, simply toss cubed squash, Brussels sprouts, carrots and more with olive oil, herbs, and spices, and roast them to sweet, crispy perfection. Then drizzle with a sticky sweet-tart pomegranate molasses as a glaze.

Vegetables:

• Butternut squash, peeled and cubed
• Brussels sprouts, halved
• Carrots, peeled and sliced
• Beets, peeled and cubed
• Fennel, cored and sliced
• Red onion, sliced

Seasonings:

• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1⁄4 tsp chili flakes
• Salt and pepper

Pomegranate Glaze

• 2 tbsp pomegranate molasses
• 1 tbsp olive oil
• Salt and pepper to taste

1. Preheat oven to 400°F. Toss vegetables with oil and seasonings. Roast on a parchment-lined sheet for 35-40 minutes, tossing halfway. Veggies should be browned and crispy.
2. Whisk together glaze ingredients. When veggies are done roasting, transfer to a serving dish and drizzle with glaze while still warm. Toss gently to coat. Serve this vibrant mélange of roasted veggies for color and flavor!

Shredded Brussels Sprouts and Kale Slaw

Shredded Brussels sprouts and lacinato kale give this fresh slaw a fun twist. Toss the veggies with a tangy, creamy dressing and let sit to soften slightly. The result is a crunchy, colorful slaw that’s a vibrant addition to any feast.

• 4 cups shredded Brussels sprouts
• 2 cups shredded lacinato kale
• 1 granny smith apple, shredded
• 1⁄4 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp honey
• 1⁄4 tsp celery seed
• Salt and pepper to taste

1. In a large bowl, combine shredded sprouts, kale, and apple.
2. In a small bowl, whisk together yogurt, lemon juice, olive oil, honey, celery seed, salt, and pepper.
3. Pour dressing over slaw and toss well to coat. Let sit at least 10 minutes to soften slightly.
4. Fluff with a fork before serving. This fresh vibrant slaw adds texture and color to any Thanksgiving spread!

Sweet Endings: Vibrant Desserts

Last but not least, finish off your festive feast with some beautiful, delicious desserts! These eye-catching treats are a perfect ending to a vibrant Thanksgiving dinner.

Jeweled Cranberry Tart with Almond Crust

How gorgeous is this ruby red cranberry tart glistening with orange zest? A crunchy almond crust makes the base for a smooth, tangy cranberry curd filling studded with fresh cranberries. It’s as delicious as it is dazzling!

Almond Crust:

• 1 1/4 cups almond flour
• 1/4 cup powdered sugar
• 6 tbsp butter, room temp
• 1 egg yolk
• 1/2 tsp almond extract

Cranberry Curd Filling:

• 4 cups fresh cranberries
• Zest of 1 orange, juice of 2 oranges
• 3 large eggs
• 2/3 cup sugar
• 6 tbsp butter, cubed
• 1/4 tsp salt

1. Process crust ingredients in a food processor until mixture clumps together. Press into a greased 9 inch tart pan with removable bottom. Chill.
2. Make filling by simmering cranberries with orange zest/juice, sugar, and salt until cranberries pop and release juices. Puree.
3. In a bowl, whisk eggs together. Then whisk in cranberry mixture, butter cubes, and salt. Pour filling into prepared crust.
4. Bake at 325°F for 30-40 minutes until set. Let cool completely before slicing. Dazzle your guests with this vibrant jewel-toned tart!

Pumpkin Cheesecake with Gingersnap Crust

Pumpkin and cheesecake are a match made in Thanksgiving dessert heaven! Spicy gingersnaps make a crunchy crust for the smooth spiced pumpkin cheesecake. A dollop of whipped cream is the perfect crowning touch.

Crust:

• 2 cups crushed gingersnaps
• 5 tbsp melted butter

Cheesecake:

• 3 (8oz) packages cream cheese, room temp
• 1 cup canned pumpkin
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract
• 3 eggs

Whipped Cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla

1. Make crust by mixing crushed cookies with melted butter. Press firmly into bottom of a greased 9-inch springform pan.
2. Beat cream cheese and sugar until smooth. Beat in pumpkin, then maple syrup, spices, vanilla, and eggs.
3. Pour filling over crust. Bake at 325°F for 55-65 minutes until just set in center. Cool completely.
4. Make whipped cream by beating all ingredients until soft peaks form.
5. Top cheesecake with a dollop of whipped cream before serving. This pumpkiny twist on cheesecake is perfect for Thanksgiving!

As you revel in the success of your Thanksgiving feast, let the vibrant memories of all those colorful sprouts on your table inspire and guide you in planning your Big Christmas Get Together at Home, ensuring a festive celebration that captivates both the eyes and tastebuds of your loved ones.

FAQs

Q: What are the best produce items to buy at Sprouts for Thanksgiving?

A: Some top choices are squash, sweet potatoes, Brussels sprouts, greens, fresh herbs, cranberries, apples, and citrus. Their quality is excellent.

Q: When should I shop at Sprouts to get the freshest ingredients?

A: Shop early for non-perishables, then hit Sprouts 1-2 days before Thanksgiving for fresh turkey/meat, dairy, bread, etc.

Q: How early can I prepare recipes like desserts and casseroles?

A: You can bake pies, prep casseroles, cook squash, make sauces, etc up to 2 days in advance to make Thanksgiving cooking easier.

Q: What tips do you have for prepping veggies ahead of time?

A: Chop hardy veggies like onions, carrots, sweet potatoes a day or two before. Store delicate greens and herbs wrapped in damp towels in the fridge.

Q: Can I order a fresh pre-made Thanksgiving turkey meal from Sprouts?

A: Yes! Sprouts offers complete holiday meals to-go with turkey, sides, and more. Order online for easy pickup.