• Babaganoush

• Baked Brie
• Crab Cakes
• Chicken Satay with Peanut Sauce (shown above)
• Polenta Squares with Mushroom Ragu
• Roasted Shrimp Cocktail
• Rosemary Vegetable Kabobs

Part of my Thanksgiving spread includes a basic cheese platter. When planning, I found some helpful tips on putting it together at Food Network.

• Pear Ginger Crumble

• Ginger Cookies (shown above)
• Baked Apple with Crisp Topping
• Espresso Chip Meringues
• Individual Orange and Chocolate Cheesecakes

Simple Ingredients
Basic essentials for homemade gravy include stock or broth (vegetable, chicken, beef or turkey depending on what kind of gravy you’re making), flour or cornstarch to thicken it and pan drippings from roasted meat. You can make a sort of pan sauce gravy without the drippings, but honestly, the flavor is much better with them in there.

Losing the Lumps & Seasoning It Up
As for the thickening agents, the one you choose is up to you. We’ve always used flour in my family but cornstarch is also a good option, especially if you’re cooking for someone who’s allergic to wheat. To avoid those dreaded lumps, combine the flour with softened butter before adding it to the gravy mx. Or just sprinkle it in slowly while whisking well. Cornstarch can be more finicky, so always dissolve it in some water or broth before adding.

Quick Tip: When using either of these thickeners, make sure to bring the gravy mixture to a simmer to reach full thickening potential.

As for seasoning, salt and pepper is a must –- nobody likes bland gravy. You can also add some real pizazz with a bit of wine, apple cider, Worcestershire sauce or even some hot chiles.

Putting It Together
When it comes to gravy making tools, two things are essential (well, three if you count a saucepan to make your gravy in). To lose some of the fat from those pan drippings, use a fat separator. Just pour in the drippings and let the fat rise to the top. Then, you can pour the flavorful drippings out and leave all the fat behind. Another tool you’ll want around is a sturdy whisk for whipping your gravy to silky perfection.

Specific recipes will vary, but the basic method for preparing gravy is just a few steps. Use hot stock and pan drippings, add your thickener and seasoning, whisk well and cook until thickened — don’t turn your heat up too high or you risk scalding. Use these recipes below to find the best combination of methods and ingredients for your next meal.

Recipes to try:
• Turkey Roulade with Apple Cider Gravy
• Portobello Gravy
• Best Gravy Ever
• Gravy 1-2-3
• Red Chile-Cranberry Gravy

How Much Is Too Much?
Consider gravy a condiment and use it sparingly so you don’t add lots of unnecessary calories to your meal. While the calories depend on the kind of gravy you make, we suggest you stick to two to four tablespoons per serving of any type — that will add about 50 to 100 extra calories to your meat or mashed potatoes.

Sweet and Caramelized
Roasting parsnips brings out their sweet and nutty flavor –- they taste similar to a turnip, only milder and sweeter. Combine them with carrots, onions, sweet potatoes or winter squash in a roasting pan for an effortless side dish.
RECIPE: Roasted Carrots and Parsnips

Sautéed Until Crispy
In a little heated olive oil, thinly sliced or grated parsnips will get golden and delicious. Add some sea salt, and you’ve got a vegetarian dish that’s more flavorful — and healthy — than anything fried.
RECIPE: Cauliflower and Parsnip Hash Browns

Smooth and Creamy
Boil parsnips in water or broth until tender, and mash. Or make a quick purée in a food processor for a silky smooth consistency. Enhance the parsnips’ natural sweetness with pears for a truly seasonal combination.
RECIPE: Creamy Parsnips and Pears

New Kind of Muffins
You’ve probably had carrot muffins before, but how about one made with parsnips? Serve these baked treats warm with homemade jam from your local farmers’ market.
RECIPE: Parsnip Muffins

Potato-Less Chips
Slow baking thinly sliced root veggies makes them crisp and crunchy. Serve with hummus, salsa or your favorite herb dip.
RECIPE: Party Parsnips and Carrots

The Nutrition Lowdown
Green beans provide tons of nutrients, such as fiber, beta-carotene and vitamin C. A cup of fresh, plain beans contains 40 calories and no fat. A traditional Thanksgiving green bean casserole usually includes sticks of butter, cups of heavy cream (or cream of mushroom soup) and either loads of cheese or fried onions on top. All this tallies up to 550 calories and 35 grams of fat in just a single serving.

Many quick casserole recipes use canned soups to add flavor and packaged French fried onions for crunch, but as with most pre-packaged foods, they’re loaded with sodium. Why add all that fat and salt when you can make your own variation from fresh ingredients?

Quick Substitutes
It’s all about substitutions when lightening up this classic dish. The heavy cream packs on 821 calories per cup. Typically a recipe feeds around eight people, so that’s about 100 calories alone from artery-clogging fat. Instead, make your own creamy sauce by combining flour (or cornstarch) and low-fat or skim milk. Or take some plain yogurt and combine it with chicken broth or stock. If you don’t have time to make your own, choose healthy varieties of canned soups or stocks with less sodium and avoid the creamy ones.

Some green bean casserole recipes call for cheese — it tastes unbelievable on green beans, but portion control is the key. Aim for 2 tablespoons of shredded or grated cheese per serving or just halve the amount in the recipe. If possible, choose a low-fat variety of cheese, but steer clear of fat-free cheeses since many don’t melt well and lack flavor. Read more of our tips for selecting healthier cheeses.

Instead of those fried onions, add a few tablespoons of chopped onions for flavor and what about some panko breadcrumbs for the crunch? If you just can’t do without the fried stuff, then add a few tablespoons (2 tablespoons have 45 calories and 3.5 grams of fat).

You can also pick up canned green beans to save time, but they can be chewy and have added sodium. If you’re worried about that, get fresh or frozen ones.

Lighter green bean casseroles to try:
• Lightened Green Bean Casserole
• EatingWell’s Green Bean Casserole
• Green Bean Casserole – Slimmed Down
• Healthy Green Bean Casserole
• Elegant Green Bean and Mushroom Casserole

Of course, a casserole isn’t the only way to go. We love our green beans dressed up just a bit with extra flavoring. If you’re looking to make them more of the star of the dish, try these recipes:

• Spicy Parmesan Green Beans & Kale (shown above)

• Green Beans with Lemon & Garlic
• More green bean recipes »

TELL US: How do you prepare your green bean casserole?

Appetizers:
• Curried Chervil Eggs
• Italian-Style Sausage Skewers
• Roasted Shrimp Cocktail
• Pesto White Bean Dip

Main:
• Do Nothing Turkey – Stick to four-ounce portions and remove the skin; this way you can plan for plenty of leftovers.

Side Dishes:
• Bulgur Stuffing with Dried Cranberries and Hazelnuts
• Oven Roasted Red Potatoes with Rosemary and Garlic
• Garlic Sauteed Spinach
• Braised Red Cabbage and Turnips
• Seasoned Sweet Potato Puree

Desserts:
• Pumpkin Flan
• Winter Fruit Salad
• Made Over Deep Dish Brownies

Get the recipe »

Marinated Sundried Tomatoes
Serves: 6

1 cup sundried tomatoes, halved
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
2 teaspoons lemon zest
1 clove garlic, smashed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine ingredients in a small bowl and stir gently. Marinate for at least 2 to 3 hours at room temperature before serving. Serve on a platter with your choice of cheese, olives and slices of a fresh baguette.

Nutrition Info (per serving):
Calories: 64 calories
Total Fat: 4.5 grams
Saturated Fat: 0.5 grams
Total Carbohydrate: 5 grams
Protein: 1 grams
Sodium: 236 milligrams
Cholesterol: 0 milligrams
Fiber: 1 gram

Canned vs. Fresh
The main difference between homemade and those jiggly canned varieties is the type of sweeteners used. Cranberries need something sweet to balance out their naturally tart flavor, but the ingredients quality plays a major role in how the final dish tastes. The canned stuff typically contains cranberries, corn syrup, high fructose corn syrup and water. That’s not a lot of ingredients, but there’s very little that’s wholesome there. Homemade versions, meanwhile, stick to fresh ingredients: cranberries (fresh or frozen), sugar and flavor enhancers such as citrus and more.

Fresh cranberries are very low in calories (a cup has only 46), and whether you opt for canned or fresh, a 1/4 cup serving of the sauce contains 80 to 110 calories. Besides adding a sweet touch to your Thanksgiving main, these berries contain antioxidants and other plant compounds that are linked to protecting your body from heart disease and cancer. For more info on their benefits, check out The Cranberry Institute.

Quick Cooking, Big Flavor
Sure, the canned stuff is convenient, but homemade cranberry sauce comes together so quickly that there’s no reason not to try it. Most recipes only require 10 to 15 minutes of cooking, plus some time to chill in the fridge. You can even make your batch up to one week before to get a head start on your big meal.

Once you’ve mastered the basic cranberries-and-sugar sauce, try adding dried fruit such as raisins, cherries or apricots for an extra flavor dimension. I also like to experiment with fresh apples, ginger, citrus zest (lemon or orange) and spices such as cinnamon, allspice and nutmeg. Just toss all your ingredients into a saucepan, cook, cool and serve.

Make Your Own Jellied Sauce
If you’re a die hard fan of the jellied variety (instead of the chunky), add a little extra water to your recipe while it’s cooking. Then run your sauce through a fine sieve while it’s still hot. Combine the strained sauce with a tablespoon of powdered gelatin that has been dissolved in water and place the mixture in a glass jar to cool in the fridge. Once set, you’ve got a much healthier version of the jiggly stuff (no tell-tale ridges though).

Recipes to try:
• Tart Cranberry Dipping Sauce
• Cranberry, Apple and Ginger Chutney
• Perfect Cranberry Sauce
• Cranberry Sauce
• Apricot and Cranberry Jelly

Butternut Squash Soup
Serves: 6

3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 fresh sage leaves
2 teaspoons fresh thyme
1 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper
14-ounce canned crushed tomatoes (half of a 28-ounce can)
1 medium butternut squash, peeled and diced
4 cups homemade or low-sodium chicken or vegetable broth
2 teaspoons sherry vinegar

Optional Garnishes:
Toasted pine nuts or pumpkin seeds
Crème fraiche

Heat olive oil in a soup pot over medium heat. Add the onion, garlic, sage and thyme; salt and season with black pepper. Cook for 5 minutes. Add crushed tomatoes and Worcestershire; cook, stirring occasionally for 5 minutes. Add squash, 1 1/2 teaspoons salt and continue to cook for 10 to 12 minutes. Add the broth; bring to a simmer and cook until the squash is tender. Puree soup in a blender (in batches), or leave in the pot and use an immersion blender. Stir in the vinegar, and serve warm with a dollop of crème fraiche and sprinkled with toasted pine nuts or pumpkin seeds.

Nutrition Information per serving:
Calories: 169 calories
Total Fat: 7 grams
Saturated Fat: 1 gram
Total Carbohydrate: 27 grams
Protein: 3 grams
Sodium: 400 milligrams
Cholesterol: 0 milligrams
Fiber: 5 grams