Rolls & Sides: Whether you opt for seeded multigrain "harvest" breads, or light and airy honey wheat rolls, the  mildly sweet flavor of whole grain flour perfectly accentuates the mood of the season. Outside of the bread basket, nutty whole grains like wild rice and freekeh add body to pilafs, grain salads, and warm vegetable dishes, such as this Freekeh with Roasted Butternut Squash and Dried Cranberries (pictured above).

Stuffing: While the bird gets all of the attention, it's no secret that the stuffing is what runs out first at Thanksgiving dinner. From crusty, whole wheat bread, to sweet, stone ground cornbread, to wild rice and other grain alternatives, all types of dressing can benefit from the added richness of whole grains. Fans of the classic Pepperidge Farm stuffing will love this Whole Wheat Bread, Apple, and Cranberry Dressing, while this Whole Grain Rice Stuffing with Apples, Pecans, and Cranberries is a delicious gluten free alternative.

Pies & Desserts: Unlike airy breads or spongy cakes, pie crust is a fairly dense product, making it more easily accommodating to branny whole grain flour. The whole wheat pie crust from our pumpkin pie recipe is a great starting point for any pie. Apple, pear, or cranberry crumbles, made with rolled oats and whole grain flour, is another sweet way to get this food group on the table.

For more whole grain Thanksgiving recipes, see ideas at the bottom of this issue.

Oldways Director of Food & Nutrition Strategy, Cynthia Harriman, weighs in on which whole grain might be the "next quinoa."

Any guesses?

Read about her prediction here!