Thanksgiving is a time-honored tradition rich in food, gratitude, and family — but too often, our holiday table is filled with ultra-processed versions of “classic” dishes. As someone who cares deeply about nourishing my family with whole, organic, non-toxic food, I’ve come to believe we don’t have to trade health for holiday spirit. That’s why I want to share 5 real-food Thanksgiving swaps that let you keep tradition — but ditch the junk.

In this post, I’ll walk you through simple, modern (but totally ancestral-rooted) alternatives — from gravy to cranberry sauce — that are made from whole foods or as close to whole as possible. My goal is to empower you with practical, delicious options that feel familiar but support your well-being.

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Why Choose Whole-Food Thanksgiving Swaps?

Before we dig in, let me explain why I care so much about this. A traditional Thanksgiving table often leans on canned soups, processed gravy packets, boxed stuffing mixes, and sugary sides. These items bring convenience, but they also bring additives, refined ingredients, and hidden preservatives. For me, the simple pursuit isn’t just a name — it’s a calling to return to the roots of how our ancestors cooked: slow, intentional, and real.

By swapping in whole-food alternatives, you:

• Reduce exposure to additives and refined ingredients
• Boost flavor naturally, with fruit, herbs, and quality fats
• Make dishes you can feel good about — for you and your loved ones

Now, on to the five swaps.

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1. Swap Processed Gravy Mix for a Homemade Whole-Food Gravy

Why it matters: Those brown gravy packets often contain artificial flavorings, excess sodium, and preservatives. A homemade version lets you control exactly what goes in.

Whole-food swap: Make a simple, real-food gravy using pan drippings (or vegetable broth), whole grain flour (or nut flour, if gluten-free), and herbs.

How to do it:

1. After roasting your turkey, reserve the drippings in a saucepan. If you don’t have drippings, use homemade broth — bone broth or vegetable broth from whole ingredients.
2. Whisk in a small amount of whole grain flour (like whole-wheat, spelt, or even almond flour) or arrowroot to thicken.
3. Add a splash of milk (dairy or plant-based), then simmer gently until thickened.
4. Season with sea salt, fresh herbs (rosemary, thyme), and a pinch of black pepper.

2. Ditch the Canned Cream-of-Soup for a DIY Whole-Food “Soup Mix”

Why it matters: Cream-of-mushroom or cream-of-chicken soups (canned) often have MSG, unnatural stabilizers, and large amounts of salt. Using boxed or canned soups in casseroles (like green bean casserole) may shortcut things — but they shortcut quality, too.

Whole-food swap: Make your own “cream of” soup mix using whole mushrooms (or chicken), broth, and real milk (or creamy plant milk). This swap gives you real nutrition, natural flavor, and zero weird additives.

How to do it:

1. Sauté finely chopped mushrooms (or shredded chicken) in a little butter or olive oil until soft.
2. Add chopped onion and garlic, cook until aromatic.
3. Pour in homemade broth, simmer for a few minutes.
4. Stir in milk (dairy, oat, or cashew) and a thickener like whole grain flour or arrowroot.
5. Blend (optional) for a smooth soup, or leave chunky for texture.

This base becomes your “cream-of-mushroom” or “cream-of-chicken” for casseroles — but made purely from real, nourishing ingredients.

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3. Swap Boxed Stuffing Mix for a Whole-Food Herb Stuffing

Why it matters: Boxed stuffing mixes often contain preservatives, artificial flavors, and can be high in sodium. Plus, they lack the freshness and texture of real bread, herbs, and vegetables.

Whole-food swap: Use whole-grain bread (sourdough or sprouted), homemade broth, and lots of herbs and vegetables to build a stuffing that tastes intentional and wholesome.

How to do it:

1. Use 1-2 loaves of whole-grain bread (day-old bread works great), cut into cubes.
2. Toss with a mix of chopped celery, onion, and herbs (sage, thyme, parsley).
3. Moisten with warm homemade broth (vegetable or bone broth).
4. Optionally add nuts (pecans or walnuts) or chopped apple for texture.
5. Bake in a butter- or oil-greased casserole until the top is slightly crispy.

This kind of stuffing not only tastes better — it’s also rich in real nutrients.

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4. Make Cranberry Sauce from Whole Fruit

Why it matters: Canned cranberry sauce has added sugar, high-fructose corn syrup, and artificial thickening agents. Real cranberry sauce from whole fruit is vibrant, nutrient-rich, and customizable.

Whole-food swap: Simmer fresh (or frozen) cranberries with citrus, natural sweeteners, and warm spices for a tangy, beautiful sauce.

How to do it (from whole fruit):
Here’s a simple, whole-food cranberry sauce recipe inspired by healthier, ancestral-style versions:

• Ingredients:
  • 12 oz fresh or frozen whole cranberries
  • ½–¾ cup pure water (or a mix of water + 100% orange juice)
  • Zest and juice of one orange
  • Sweetener of your choice: a little raw honey, maple syrup, or coconut sugar (to taste)
  • A cinnamon stick or pinch of ground cinnamon
  • Optional: a pinch of nutmeg or a few cloves
• Instructions:
  1. Rinse cranberries and pick out any soft or bad ones.
  2. In a medium saucepan, combine cranberries, water (or water + juice), sweetener, and spices.
  3. Bring to a gentle boil over medium heat, then reduce heat and simmer for ~10–15 minutes, stirring occasionally, until cranberries pop and the sauce thickens. (Amee’s Savory Dish)
  4. Remove from heat, stir in the orange zest, and let it cool. As it cools, it will thicken more. (Amee’s Savory Dish)
  5. Chill in the fridge at least a few hours (or overnight) before serving. (Amee’s Savory Dish)

Tips:

• Use a heavy-bottomed saucepan so the sauce doesn’t scorch. (Amee’s Savory Dish)
• Adjust the sweetness to your taste — cranberries are tart, so a little sweetener goes a long way.
• Make it ahead! Cranberry sauce actually develops more flavor when refrigerated. (Amee’s Savory Dish)

This swap gives you a sauce that’s not only whole but also deeply flavored and custom to your tastes.

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5. Replace Processed Sweet Potato Casserole Toppings with Real Food

Why it matters: Many “sweet potato casseroles” use marshmallows (refined sugar) or processed topping mixes. These can be loaded with artificial flavorings, colors, and added sugars.

Whole-food swap: Use mashed sweet potatoes naturally sweetened, topped with a nut-based crumble and a touch of real maple syrup or raw honey.

How to do it:

1. Roast or boil whole sweet potatoes until soft.
2. Mash with a bit of real butter (or coconut oil), and add a splash of milk (dairy or plant) to reach a creamy consistency.
3. Sweeten gently with pure maple syrup or honey, to taste (start small).
4. For the topping, mix chopped pecans or walnuts with a small amount of almond flour, a lightly melted pat of butter (or coconut oil), ground cinnamon, and a pinch of sea salt.
5. Sprinkle this nut crumble over the mashed sweet potatoes and bake in a casserole dish at 350°F for ~15 minutes, until the top is golden and fragrant.

This version gives you sweetness, crunch, and tradition — minus the processed junk.

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Putting It All Together: A Real-Food Thanksgiving Menu

Here’s how your Thanksgiving table could look when you swap in whole-food versions of classic dishes:

Course	Traditional (Processed)	Whole-Food Swap
Gravy	Packets or canned mix	Homemade whole-food gravy (drippings + flour + herbs)
Casserole Soup	Canned cream-of-soup	DIY “cream-of” soup from real mushrooms or chicken
Stuffing	Boxed stuffing mix	Whole-grain herbed bread stuffing with veggies and nuts
Cranberry Sauce	Canned jellied cranberry sauce	Sauce from whole cranberries, citrus & natural sweetener
Sweet Potato Casserole	Marshmallows or store-bought topping	Mashed sweet potatoes + nut crumble topping

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My Thanksgiving Story: Why These Swaps Matter to Me

I remember the first Thanksgiving I tried to make everything “from scratch” — no boxed recipes, no shortcuts. It was beautiful, but honestly, it was overwhelming. I was chopping mushrooms, cooking broth, simmering cranberries … my kitchen looked like a real-food war zone, in the best way.

My family was skeptical: “Do we have to make the gravy this way?” But after that first bite, I saw the transformation. The flavors were brighter. The textures were richer. And I felt proud, not just because I made things myself, but because I made food that aligned with my values: whole, nourishing, and intentional.

Over the years, I’ve refined these swaps so they don’t feel like a burden — they feel like a celebration. And that’s what the Simple Pursuit is all about: balancing simplicity and depth, tradition and health.

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Tips for Success (So You Don’t Burn Out)

Switching to whole-food Thanksgiving dishes doesn’t have to add stress. Here are a few tips to make it manageable:

1. Plan ahead. Write your menu early, pick the swaps you want, and make a shopping list.
2. Prep in advance. Many things — like cranberry sauce or stuffing — can be made a day or two ahead.
3. Ask for help. Delegate tasks: maybe a family member can chop veggies, another can whisk the gravy.
4. Keep some tradition. You don’t have to overhaul every dish. Pick 2–3 swaps that feel doable for you this year.
5. Be flexible. If something doesn’t turn out exactly how you thought, that’s okay. The goal is nourishment + joy, not perfection.

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Final Thoughts

This Thanksgiving, you have permission to bring your values to the table. You can honor tradition — turkey, stuffing, gravy, cranberry sauce — without relying on processed shortcuts that undermine your commitment to real food.

By making whole-food Thanksgiving swaps, you’re not just cooking a meal. You’re building a legacy: one of health, intention, and real connection. And that, to me, is the heart of the Simple Pursuit.

If you try any of these swaps, I’d love to hear how it goes. You can leave a comment, share a photo, or just drop a “thank you” — whatever feels right.

Here’s to a wholesome, joyful, junk-free Thanksgiving.