From Parsnips 5 Ways:
“When boiling potatoes for mashed potatoes, add a couple cut-up parsnips and mash them right in with the butter and sour cream. Very good!” –Brian, via Facebook

From Make Your Own Gravy:
“Tip: Nonstick pans seem to be gravy’s evil foe. They just don’t collect good ‘golden brown and delicious’ bits to flavor the gravy well. If you’re having trouble getting flavorful gravy, consider whether your baking pan is working against you.” –Julie

“I like the taste of flour, lightly browned, like my mom always made with her gravy, but I love the silky texture that cornstarch lends. So I start with a flour and butter roux, add hot broth and then season with dry thyme, black pepper and chicken bouillon granules. Stir and bring to a boil, then mix a corn starch and cold water slurry, which you add while whisking. You will never have a lump or a complaint, and it will be done in less than ten minutes.” –Beth

“To add extra flavor to your gravy, add a bouillon cube. I thicken mine with flour mixed (very well) with water.” –Jane

“My secret, if you will, to delicious gravy is to brown the flour before adding it to the drippings. Put several tablespoonfuls of regular flour in a dry skillet, and let it get to a medium brown color. (You have to keep a close eye on it so that it does not burn.) Using a regular table fork, stir the flour around in the pan as it browns using a kind of scraping motion to make sure all the flour is coming off the bottom of the skillet. When it has gotten to the desired medium brown color, remove it from the pan and set it aside in a small bowl. Then when you are ready to make the gravy, start with a cooled skillet–the one you used to brown the flour–and start with the flour that you have browned FIRST. The browning of the flour gives the gravy a wonderful nutty flavor as opposed to a sometimes gummy flavor you get using only white flour.” –Melody

From The Veggie Table: Thanksgiving Tips For The Vegetarian:
“My wife makes a mean stuffed acorn squash with basmati rice, pecans and cranberries, and a delicious vegan pumpkin pie that we top with Purely Decadent coconut milk ice cream. All to the delight of our omnivorous family and friends!” –Mike

TELL US: Have a food tip or creative cooking idea? Share it on the blog, Twitter or our Facebook page.

Movie Popcorn Loaded With Calories
The Center for Science in the Public Interest (CSPI) has some scary findings about the popcorn sold at movies theaters. The results of their sampling: a Regal medium popcorn (20 cups) had 1,200 calories, 60 grams of saturated fat and 980 milligrams of sodium; add butter and you’ve got an additional 200 calories and 3 grams of fat per 1.5 tablespoons. AMC’s medium popcorn was smaller (only had nine cups) and weighed in at 590 calories and 33 grams of saturated fat. Cinemark’s medium popcorn (14 cups) had 760 calories and 3 grams of saturated fat (both without butter). The high sat fat from two of the companies comes from frying the popcorn in coconut oil. Are you shocked?

The Dangers of Liquid Detox Diets
Beyonce claims to have lost weight using the Mater Cleanse Diet, but is it safe? This video, featuring both a medical doctor and registered dietitian, explains what type of weight you are losing and why it’s not an ideal way to shed pounds. You’ll also also hear about common side effects from folks who went on a cleansing diet. Registered dietitian Colleen Gerg explains some of her safer techniques to detox your body such as eliminating alcohol, caffeine or decreasing processed foods.

Tainted Tortillas Sicken School Kids
In Wisconsin, 101 kids became ill by eating flour tortillas supplied by Chicago’s Del Rey Tortilleria. Amazingly, outbreaks from these tortillas have happened in more than a dozen schools between 2003 and 2006. In 2006, the company recalled tortillas after they were linked to illnesses in Massachusetts and Illinois. Scientists from the FDA have even warned that their tortillas have a high risk to cause illness. So how the heck can schools continue to order from this vendor? Obviously there is some lapse in communication within the system. Congress has been discussing ways to improve the Child Nutrition Act, which regulates the school meal program. Hopefully, they can work on improving their list of vendors who are sickening our kids!

New Study: Fish’s Benefits May Depend on How You Prep It
The American Heart Association found that eating baked or boiled fish instead of fried, dried or salted provides more heart-healthy benefits. The study, which followed nearly 200,000 men and women in California and Hawaii for almost 12 years, found that men who ate the most omega-3-rich fish (about 3.3 grams a day) had a 23% lower risk for heart issues than those who ate less (about 0.8 grams a day). The study also found that adding low-sodium soy sauce to your fish or tofu also had heart-healthy benefits, specifically for women.

Get Fit with Your Video Games
According to newly released research by the American Heart Association, Nintendo’s Wii Sport and some of the Wii Fit games actually make your heart rate rise. Researchers examined 12 men and women and measured how much energy they expended while doing some of the games’ moves. They found that most games were categorized as light to moderate forms of physical activity. This may be a nice gift idea with the cold weather (and more indoor play) around the corner.

Choosing the Turkey
Each Thanksgiving, I usually cook for about 12 (hungry) people so a 14 to 16 pound bird does the trick. Along with all the side dishes and appetizers, this makes plenty for everyone (with leftovers). I used to think that bigger was better and once made the mistake of getting a 20-pounder. It was way too big for my oven and took forever to cook — turkey overload!

When picking out the bird, I turn to a local farm. These turkeys do tend to be a little more expensive (another reason to get a smaller bird), but the taste is amazing and we’re supporting a local business. Visit LocalHarvest.org to find a turkey farm near you.

Stuffed?
I’m not a fan of cooking bread stuffings inside my turkey. Instead, I fill it with aromatics such as garlic, onion, celery, lemon and a bunch of fresh herbs (usually sage, rosemary and thyme). And don’t forget to season the inside with salt and pepper! These flavors will cook down, permeate the meat and help keep the turkey juicy and tender.

Basting
Before the turkey goes in the oven, I top it with a combo of olive oil, a smidge of softened butter, salt and pepper. Then I add a few dashes of Worcestershire sauce. As it cooks, I baste the turkey periodically with pan drippings and my special baste (see the recipe below). I place this basting concoction in a squeeze bottle for easy application. This helps keep the meat moist and gives a wonderful flavor to my turkey and gravy.

Dana’s “Drunken” Turkey Baste
1 cup homemade chicken stock
1 cup dry white wine
1/2 cup mirin (sweet Japanese rice wine)

Place ingredients in bowl and stir to combine. Apply to turkey using a baster or transfer to a squeeze bottle.

• 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

The Issue
A decent-sized Thanksgiving turkey takes a few hours to cook in the oven. It’s not only how long you cook it, but at what temperature you set the oven. It’s important that your bird reach the proper cooking temperature so you kill potentially harmful bacteria (e.g. salmonella) that lurk in the meat and its juices.

In the past, stuffing a large turkey has been linked to salmonella outbreaks. People weren’t cooking their turkeys at the right temperature for the proper amount of time. Plus, jam-packing the turkey’s cavity with stuffing affected the cooking (it tougher to kill bacteria when a bird is overstuffed) and made for a disastrous combination. Worse still, when you remove stuffing from a bird that hasn’t been cooked properly, chances are the stuffing is not safe to eat either because it might be contaminated. Yikes!

The Solution
The USDA recommends buying frozen pre-stuffed turkeys since these birds undergo inspection to make sure they are handled properly. However, you shouldn’t thaw these turkeys; you’re supposed to cook them from a frozen state. The USDA strongly advises against buying fresh pre-stuffed turkeys since they’re handled by multiple people and have a higher chance of being contaminated.

If you decide to make your own stuffing, you can either cook and serve it on the side or follow these USDA guidelines to safely stuff a turkey:

Step 1: Prepare Stuffing Safely
If you’re using raw meat, poultry or shellfish to make your stuffing, cook those first, add them to your stuffing mix and then immediately stuff your bird. If you’re preparing the stuffing ahead of time, cool it immediately and placed it in shallow containers in the refrigerator. Pre-cooked and cooled stuffing should not be used for the turkey — eat this separately.

Step 2: Stuff Loosely
Cook stuffing and immediately place it in your turkey’s cavity. Stuff loosely — about 3/4 cup per pound of turkey. Don’t stuff turkeys that will be grilled, smoked, fried or microwaved.

Step 3: Cook Immediately
Don’t let your turkey sit out at room temperature — that gives pesky bacteria a good opportunity to grow. Once you’ve stuffed your bird, immediately cook it in an oven that’s set no lower than 325 degrees Fahrenheit. For a list of cooking temperatures per pound of meat, check out this good USDA list.

Step 4: Check the Temperature
You want to make sure the internal temperature of the turkey reaches at least 165 degrees Fahrenheit. To check that, place a thermometer in the innermost part of the thigh, the wing and the thickest part of the breast.  If you check and the turkey hasn’t reached the proper internal temperature, continue cooking it. Don’t remove the stuffing at this point because you think it might speed up cooking. It’s already been contaminated with the turkey’s bacteria and needs to keep cooking to kill it off.

Step 5: Let It Stand
Once cooked, take the turkey out of the oven and wait 20 minutes — you can now take the stuffing out and carve this bad boy.

Step 6: Holding Time
Eat cooked turkey within two hours and promptly refrigerate any leftovers. Slice leftover turkey and store in shallow containers (don’t just shove the whole bird, loosely wrapped, back in the fridge). Be sure to use up those leftovers within three to four days.

TELL US: How do you handle your stuffing?

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