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Updated: December 17, 2010 2:01PM

Here are Thanksgiving Day recipes recommended by Morris Hospital clinical dietitian Lorie Butler.

Cranberry cherry and walnut marmalade

Fresh cranberries get crunch from walnuts and an infusion of sweetness from dried cherries in this take on a classic marmalade. Leftovers are great on a turkey sandwich.

Ingredients

¼ cup Splenda sugar substitute

1 cup water

½ cup port, or other sweet red wine

¼ teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/2 cup dried tart cherries

1 12-ounce package fresh or frozen cranberries

2/3 cup chopped walnuts, toasted (see Tips & Notes at right)

1/2 teaspoon freshly grated orange zest

Combine Splenda, water, port (or wine), cinnamon and nutmeg in a medium, nonreactive saucepan (see note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.

Yield: 4 cups. Total time (includes cooling): 2 hours.

Nutritional facts for 1/4-cup serving: 91 calories; 3g fat; 0g sat; 1g mono; 0mg cholesterol; 14g carbohydrates; 2g protein; 2g fiber; 2mg sodium; 53mg potassium

Tips & Notes

Cover and refrigerate for up to three days.

To toast chopped walnuts, place in a dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

A nonreactive pan — stainless steel, enamel-coated or glass — is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan.

Source: http://www.eatingwell.com/recipes/cranberry_cherry_walnut_marmalade.html with modification by Lorie Butler

Cider-Glazed Roots with Cinnamon Walnuts

Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue.

Ingredients

3 pounds assorted root vegetables, peeled (see tip) and cut into 1-inch pieces

1 cup apple cider

1/4 cup dark brown sugar

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground pepper

1/2 cup chopped walnuts

1 tablespoon butter

1/8 teaspoon ground cinnamon

Preparation

1. Preheat oven to 400°F.

2. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.

3. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.

4. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.

5. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.

6 servings, about 3/4 cup each | Active Time: 30 minutes | Total Time: 1 hour 35 minutes

Nutrition

Per serving : 219 calories; 9 g Fat; 2 g sat; 1 g mono; 5 mg cholesterol; 34 g carbohydrates; 4 g protein; 7 g fiber; 362 mg sodium; 730 mg potassium

2 carbohydrate serving

Exchanges: 1/2 starch, 1 vegetable, 1 carbohydrate (other), 1 1/2 fat

Tips & Notes

Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.

http://www.eatingwell.com/recipes/cider_glazed_roots_with_cinnamon_walnuts.html

Lemon-Garlic Roast Turkey & White-Wine Gravy

The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that’s been “enhanced” with added sodium solution, here we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium.

40 minutes | Total Time: 3 hours 40 minutes (plus 24 hours brining time)

Ingredients

10 cloves garlic, divided

1/2 cup lemon juice

1/2 cup Worcestershire sauce

1/2 cup kosher salt

1 12-pound natural or organic turkey, (see Shopping Tip)

1/4 cup freshly grated lemon zest

1/4 cup packed fresh oregano leaves

2 tablespoons canola oil

1/2 teaspoon freshly ground pepper

3 tablespoons all-purpose flour

1/2 cup dry white wine, or dry vermouth

1 14-ounce can reduced-sodium chicken broth

Preparation

1. Crush 6 cloves garlic and add to a very large stockpot (or clean bucket). Stir in lemon juice, Worcestershire, salt and 4 quarts cold water.

2. Remove giblets from turkey (if included) and trim excess skin. Submerge the turkey in the brine and refrigerate for 24 hours. If the turkey is not fully submerged, turn it every 8 hours.

3. Remove the turkey from the brine, rinse well and pat dry. Discard the brine.

4. Preheat oven to 350°F.

5. Place the remaining 4 cloves garlic, lemon zest, oregano, oil, pepper and 2 tablespoons water in a food processor and pulse until it becomes a paste. (Alternatively, chop garlic, lemon zest and oregano on a cutting board until finely minced, then place in a small bowl and stir in oil, pepper and water.) Loosen the skin over the breast and thigh meat. Rub the paste all over the turkey, under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey breast-side down in a roasting rack set in a large roasting pan.

6. Roast the turkey for 1 hour. Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, tent with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more.

7. Transfer the turkey to a large cutting board; let rest for 20 minutes before removing the string and carving.

8. Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Whisk flour with 1/4 cup water in a small bowl.

9. Set the roasting pan over two burners on medium heat. Add wine (or vermouth); bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes. 10. Remove the pan juices from the freezer, skim off the fat with a spoon and discard. Add the defatted juices and broth to the roasting pan; return to a simmer, whisking often. Cook for 1 minute, then whisk in the flour mixture and simmer until thickened, 1 to 2 minutes. Pour the gravy through a fine-mesh sieve and serve with the turkey.

Yield: 12 servings — 3 ounces turkey and 2-3 tablespoons gravy each, plus leftovers.

Nutrition

Per serving : 180 calories; 6 g Fat; 2 g sat; 2 g mono; 66 mg cholesterol; 2 g carbohydrates; 26 g protein; 0 g fiber; 120 mg sodium; 273 mg potassium

exchanges: 4 lean meat

Tips & Notes

Shopping tip: Look for turkey labeled “natural” or “organic” in natural-foods stores or well-stocked supermarkets. Turkeys labeled “heritage” are also typically “natural.” If you can’t find one, don’t overlook this recipe. It works with conventional turkey, too; just skip the brining (Steps 1-2) and start with Step 3.

http://www.eatingwell.com/recipes/lemon_garlic_roast_turkey_white_wine_gravy.html

Pear, Prosciutto & Hazelnut Stuffing

http://www.eatingwell.com/recipes/pear_prosciutto_hazelnut_stuffing.html

Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.

12 servings, 2/3 cup each | Active Time: 1 hour | Total Time: 2 1/4 hours

Ingredients

3 teaspoons extra-virgin olive oil, divided

4 ounces prosciutto, thinly sliced, cut into ribbons

2 cups onion, chopped

2 cups diced fennel bulb

1/4 cup minced shallot

2 teaspoons minced fresh sage

2 teaspoons minced fresh thyme

1 teaspoon minced fresh rosemary

8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes

2 Bosc pears, ripe but firm, chopped

1/3 cup chopped flat-leaf parsley

1/3 cup chopped hazelnuts, toasted

1 14-ounce can reduced-sodium chicken broth

1/4 teaspoon salt

Freshly ground pepper, to taste

Preparation

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.

3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.

4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Nutrition

Per serving : 176 calories; 5 g fat; 1 g Sat; 2 g mono; 8 mg cholesterol; 29 g carbohydrates; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium

1 1/2 carbohydrate serving

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

Tips & Notes

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Note: If you don’t have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250°F until crisped and dry, about 15 minutes.

Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Brussels Sprouts with Chestnuts & Sage

http://www.eatingwell.com/recipes/brussels_sprouts_with_chestnuts_sage.html

Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.

12 servings, about 1/2 cup each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

2 pounds brussels sprouts, trimmed and halved

1 tablespoon butter

1 tablespoon extra-virgin olive oil

3 tablespoons reduced-sodium chicken broth

3/4 cup coarsely chopped chestnuts, (about 4 ounces; see Tip)

2 teaspoons chopped fresh sage

1/2 teaspoon salt

Freshly ground pepper to taste

Preparation

1. Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well.

2. Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Nutrition

Per serving : 68 calories; 3 g fat; 1 g sat; 1 g mono; 3 mg cholesterol; 10 g carbohydrates; 2 g protein; 3 g fiber; 117 mg sodium; 308 mg potassium

1/2 carbohydrate serving

Exchanges: 1 vegetable, 1 fat

Tips & Notes

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.

Tip: You don’t need to prepare your own chestnuts for this dish. Cooked and peeled chestnuts are available in jars at this time of year. Look for them in the baking aisle or near other seasonal food items.

Pumpkin Pie with Rum

http://www.eatingwell.com/recipes/pumpkin_pie_with_rum.html

Dark molasses and dark rum put this pumpkin pie a cut above the rest. Nonfat evaporated milk, which stands in for heavy cream, does a fantastic job of cutting the fat in the filling. Add to that our blue ribbon butter-canola crust and you’ve dropped three-quarters of the fat and more than half the calories found in most similar pies. Don’t use pumpkin-pie mix—buy canned pumpkin without added spices: the flavor will be superior.

Ingredients

Crust

3/4 cup all-purpose flour

1/4 cup whole-wheat flour

1 tablespoon granulated sugar

1/8 teaspoon salt

1 tablespoon butter

3 tablespoons canola oil

1-2 tablespoons ice water

Filling

2 large eggs

1 15- or 16-ounce can plain pumpkin puree

1 12-ounce can nonfat evaporated milk

1/4 cup dark molasses

3 tablespoons dark rum, or 1 tablespoon vanilla extract

1/2 cup packed dark brown sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1. To prepare crust: Stir all-purpose flour, whole-wheat flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 4 minutes, depending on your stove. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly. Gradually stir in enough ice water so the dough holds together. Press the dough into a flattened disk.

2. Place two overlapping lengths of plastic wrap on a work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.

3. To prepare filling & bake pie: Position rack in lower third of oven; preheat to 350°F. Lightly whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla). Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk until incorporated.

4. Pour the filling into the prepared crust. Bake the pie until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes; cover the edges with foil if they are browning too quickly. Cool on a wire rack.

Yield: 8 servings. Total time: 1 hour 10 minutes

Nutrition facts per serving: 278 calories; 8 g fat; 2 g Sat; 4 g mono; 58 mg cholesterol; 43 g Carbohydrates; 7 g protein; 3 g fiber; 187 mg Sodium; 397 mg potassium