TEAM PFP’S FAVORITE THANKSGIVING RECIPES

Thanksgiving is right around the corner, and while it’s a time to give thanks, let’s be honest—it’s also about the food! We asked our trainers to share their favorite Thanksgiving recipes, and they delivered some delicious classics that are sure to make your holiday table a hit. From perfectly spiced sweet potatoes to tangy cranberry relish and everyone’s favorite pumpkin pie, these dishes are packed with flavor and love. Whether you’re looking for a healthy twist or just a tried-and-true favorite, our trainers’ picks have something for everyone.

Grab Your Apron & Preheat the Oven

Brian’s Porcini Bread Stuffing

This is from NYT Cooking, and I've made it for several years now. 

Ingredients

5 tablespoons butter

1 cup dried porcini or morel mushrooms

1 cup Calvados or Cognac

3 onions, thinly sliced

Salt and black pepper

10 to 12 cups torn sourdough bread (1 large loaf)

¼ cup finely chopped parsley

2 tablespoons finely chopped fresh rosemary

2 tablespoons finely chopped sage

1 cup applesauce

¾ cup raisins or dried cherries (I always use raisins)

½ cup coarsely chopped walnuts or pecans

1 to 2 cups chicken or vegetable stock

Instructions

1. Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish. (The oven can be anywhere from 350 to 400 degrees, if you need to cook both the stuffing and the turkey in it.)

2. Soak mushrooms in 2 cups warm water about 30 minutes. Drain, reserving liquid. Thickly slice mushrooms. Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces.

3. Melt remaining butter in large pan (I use a large soup pot to get all the bread in later down in the instructions), add onions, and saute until transparent. Sprinkle with salt if onions are browning too fast. Add sliced mushrooms, and saute 2 minutes. Add bread, mushroom liquid, chopped parsley, rosemary and sage. Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist but not wet. (Add the stock slowly so everything is moist but not wet). Season to taste with salt and pepper.

4. Turn into buttered baking dish. Bake 45 minutes to 1 hour, until firm and crusty.

Tom’s Cranberry Relish

Here’s a simple and delicious cranberry relish recipe perfect for holidays or any time you need a zesty side dish:

Ingredients

• 1 bag (12 ounces) fresh cranberries, rinsed

• 1 medium orange (with peel), cut into wedges and seeds removed

• 3/4 cup granulated sugar (adjust to taste)

• Optional: 1/4 teaspoon ground cinnamon or 1 tablespoon orange liqueur (for extra flavor)

Instructions

1. Prepare the ingredients. Wash the cranberries and drain well. Cut the orange into wedges, leaving the peel on (this adds brightness and depth of flavor).

2. Process the mixture. In a food processor, combine the cranberries and orange wedges. Pulse until the mixture is finely chopped but not pureed. Scrape down the sides as needed.

3. Add sugar. Stir in the sugar gradually, tasting as you go to achieve your desired sweetness.

4. Chill and serve. Transfer the relish to a bowl and refrigerate for at least 2 hours to let the flavors meld. Serve chilled as a side dish, topping for turkey, or accompaniment for roasted meats.

Tips:

• You can prepare this a day or two in advance—it tastes even better after sitting!

• If you prefer a smoother relish, you can blend it longer or use a blender instead of a food processor.

Shana’s Roasted Sweet Potatoes with Coconut Oil

This recipe can easily be modified to suit preferences for seasoning and the number of portions. We're big fans of sweet potatoes in our home, so we'll usually use one huge sweet potato or two medium potatoes for the two of us, ensuring that we can have some for leftovers.

Ingredients

• Sweet potatoes

• Coconut Oil

• Salt & pepper to taste

• Optional seasoning ideas, to your likeness: cumin, dash of cayenne, chili powder, cinnamon, thyme, sage, just to name a few

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and slice the sweet potatoes into 3/4" cubes.

2. In a large mixing bowl, coat the sweet potatoes in coconut oil that has been warmed into a liquid state, then mix in the salt, pepper, and any additional seasonings.

3. Spread the sweet potatoes evenly on a baking sheet and bake for 30-40 minutes, stirring the potatoes once with a spatula, about half-way through. Prior to committing to removing them from the oven, check their doneness by poking a few of them with a fork or skewer (it should feel smooth as you poke the piece).

4. Let the potatoes cool for a swift minute before enjoying!

Amanda’s Sweet Potato Casserole

Ingredients:

• 4 medium sweet potatoes

• ¼ cup brown sugar

• 2 teaspoons vanilla extract

• 1 teaspoon cinnamon

• ¼ cup milk plus more if needed

• ¼ cup butter melted

• 2 eggs lightly beaten

• 2 tablespoons bourbon optional

• 1 ¾ cups raw pecans roughly chopped

• 2 tablespoons butter melted

• 2 tablespoons flour

• 1 tablespoon fresh sage chopped

Marshmallow topping:

• 4 large egg whites

• ½ cup pure maple syrup

• ½ teaspoon cream of tarter

• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 400 degrees F.

2. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.

3. Reduce the oven temperature to 350 degrees F.

4. Peel the skins away from the flesh of the sweet potato and add the sweet potato to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs and bourbon (if using) until fully combined.

5. Pour the sweet potatoes into a greased casserole dish (I used an oval).

6. In a bowl, combine pecans, 2 tablespoons melted butter, flour and sage. Spread the pecan topping over top of the sweet potatoes. Bake for 30-40 minutes or until the pecans are golden.

7. Just before the casserole is done, make the marshmallow like topping. Place egg whites, maple syrup, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until whites are warm to the touch, 3 to 4 minutes.

8. Remove the bowl from the water and transfer to your stand mixer. Using the whisk attachment, whip the whites until stiff and glossy peaks form, 5 minutes. Add the vanilla, and mix until combined. Use immediately. Be careful not to over whip the mixture or the whites will get clumpy. Spoon the marshmallow into a gallon size ziplock bag and snip the corner off. Pipe the marshmallow onto the casserole (or just spread over the casserole with a spatula) and then toast using a kitchen torch OR under the broiler for 30 seconds to 1 minute (watch close as the broiler works quick!). Serve warm.

Jason’s Fresh Pumpkin Pie

I have made a couple of these pies this year and find it to be pretty yummy. Happy Thanksgiving, everybody!

Ingredients

Pastry Crust

• 1 ⅓ cups all-purpose flour

• ½ teaspoon salt

• ½ cup cold butter or shortening

• 3 tablespoons cold water, or more as needed

Filling

• 2 cups mashed, cooked pie pumpkin (mashing instructions included)

• 1 (12 fluid ounce) can evaporated milk (there is some coconut evaporated milk out there and that is what I use)

• 2 large eggs, beaten

• ¾ cup packed brown sugar

• ½ teaspoon ground cinnamon, or more to taste ( I also use a pumpkin pie spice instead of the individual spices)

• ½ teaspoon ground ginger, or more to taste

• ½ teaspoon ground nutmeg, or more to taste

• ½ teaspoon salt

Instructions

1. Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

2. To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.

3. Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.

4. Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch.

5. Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside. Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges.

6. To make the filling, beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust. Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks. Remove from the oven and cool to room temperature before serving.

7. To prepare the mashed pumpkin, cut a fresh pie pumpkin in half. Scoop out and discard seeds and stringy portions. Leave skin on and cut pumpkin into chunks. Measure out 1 ½ pounds for this recipe to yield 2 cups of mashed, cooked pumpkin. If your pumpkin is larger, consider cooking 3 pounds and doubling the pie recipe above to make two pies.

8. Place pumpkin chunks in saucepan over medium heat with 1 inch water; bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 30 minutes. Drain and cool. Remove and discard peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill until smooth.

Celebrating Gratitude & Connection

Thanksgiving is a time to celebrate connection, gratitude, and, of course, great food. We hope these recipes from our trainers inspire you to enjoy every bite and moment of your holiday. After all, nourishing your body and sharing meals with loved ones are some of life’s greatest joys.

When you’re ready to get moving again, we’ll be here to help you keep feeling strong, energized, and functional—whether that’s with a dynamic workout or simply staying consistent with your fitness routine. Let’s keep showing up for our bodies, not out of guilt, but because they help us live the lives we love.