Healthy options for Thanksgiving dinner from
CUTCO's Culinary Advisory Board
With the help of CUTCO's Culinary Advisory Board, we've gathered some recipes and tips that will help you stay on track with your healthy eating plans this Thanksgiving.
"This is the year to make some new food memories," said Susan Goss, CUTCO Culinary Advisory Board membner, executive chef and co-owner, West Town Tavern in Chicago. "After all, you want to be healthy enough to enjoy many more Thanksgivings, Christmases and Hanukkahs in years to come."
The holiday dinner typically stars turkey, a naturally lean, healthy protein. That's the easy part. Now, for the fixins'...
Susan Goss, CUTCO Culinary Advisory Board member, executive chef and co-owner of the West Town Tavern in Chicago, suggests a harvest celebration reminiscent of the first Thanksgiving.
Thanksgiving is a day to drag out Aunt Sally's sweet-potato marshmallow surprise, Grandma's broccoli casserole (made with cream cheese and cheddar cheese) and Uncle Fred's favorite pecan-cheddar cheese appetizer ball. But today, let's celebrate the harvest the way the pilgrims did with fresh, local, natural foods.
 Apples and cheese: instead of a calorie- and fat-laden cheese ball, use a paring knife to slice Honeycrisp apples into thick-ish wedges. Beat ricotta cheese in a bowl with a drizzle of honey and fresh sage leaves. Spread the apple slices generously with the ricotta and top with a sage leaf, lightly fried in olive oil.
Sweet potatoes: Sweet potatoes taste great roasted until they're soft and caramelized. They're so naturally sweet you won't miss the marshmallows. Instead of broccoli, visit the local farmers market and choose some local Brussel sprouts to roast with chestnuts and a smidge of Gruyere cheese.
Fresh relish: Instead of cream gravy with roasted turkey, how about spooning a fresh pear and cranberry relish over the sliced meat. Think turkey is naturally dry? Don't overcook it. Many people subscribe to the old get up early and put the turkey on philosophy. For extra moistness, brine the turkey before roasting.
For safety's sake, leftovers should be chilled quickly. Dividing and storing leftovers quickly discourages "picking" in the kitchen.
Judith Fertig, CUTCO Cutlery Culinary Advisory Board member, one half of the BBQ Queens, co-author of "BBQ Queens Big Book of Barbecue," adapts her favorite cooking method - smoking - for Thanksgiving dinner.
"Let smoke be a low-fat, traditional flavor. In the process, you can also double your kitchen size by using your outdoor kitchen, too! Casseroles, side dishes, and even the holiday bird can benefit from the traditional flavor of the hearth, even when it comes from your grill."
"For a charcoal grill, prepare an indirect fire by placing the coals to one side. Place a handful of soaked wood chips or hardwood twigs gather from your yard on top of the coals. For a gas grill, turn the burners on half the grill only. Place dry wood chips in an alumnimum foil packet or metal smoking box available at barbecue and grill shops. Place the foil packet or smoker box as close to, but not on, the gas jets. You want the wood to smolder and release smoke before you put the food on the grill."
My favorites:
 Root vegetable gratin: Use a chef knife to chop carrots and parsnips into chunks and to quarter potatoes. Prick with a fork and microwave until halfway done. Place in a disposable aluminum pan and drizzle with olive oil. Season with salt, pepper and fresh rosemary. Place cut side-up on the indirect side of your grill. Close the lid and smoke until the gratin is tender, about 30 minutes.
Acorn squash halves: Prick with a fork and microwave until halfway cooked, then brush the insides with olive oil. Add your favorite fruit and nut stuffing and place cut side-up on the indirect side of your grill. Close the lid and smoke until the squash is tender, about 30 minutes.
Stuffed turkey breast: Use a carving knife to cut a lengthwise pocket in the side of a boneless turkey breast half. Stuff with your favorite cranberry relish. Wrap the turkey breast with prosciutto. Place on the indirect side of the grill. Close the lid and smoke until the turkey registers 160°F when a meat thermometer is inserted in the thickest part, about 45 minutes to an hour. The turkey will continue to cook 5° more when it's off the grill. This is a great recipe for a smaller gathering.
Robert Yamarone, CUTCO Culinary Advisory Board member, award-winning food stylist, chef, food consultant and instructor offers these healthy but sassy additions to Thanksgiving side dishes.
 Autumn Wild Rice: The mix is easy to make. Cook wild rice and white rice, separately, strain and set aside. Use a chef or Santoku knife to dice red, yellow and green peppers and sauté them in a skillet. Add fresh, chopped herbs like rosemary, thyme and parsley, and mix with the rice. Add chopped pecans, dried cherries, salt and pepper. Now add melted butter, stir together in a bowl and serve.
Grilled Yam Slices: Use your chef knife to slice yams in 1/2" pieces. Brush with oil and grill until half cooked. Set aside on a large plate. Combine a mixture of honey and orange juice in a bowl and brush on the sides of the yams. Put them back on the grill until they start to carmelize. Salt and pepper to taste, then serve.
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