Thanksgiving Dinner Nutrition Tips

Thanksgiving is right around the corner and we all look forward to the food traditions we have created for this special day. The following ideas will help you make your favorite Thanksgiving foods even more nutritious while you enjoy the foods you love.
 
Turkey. Lower the sodium content of your turkey by selecting a plain bird in place of a self-basting bird.  If you are worried about dry turkey, roast your turkey with the skin on and don’t overcook the bird. Grab a thermometer and cook the turkey 165° F.
Gravy. Reduce the fat in gravy by using a fat-skimmer or place the turkey drippings in a shallow pan and place in the freezer for a few minutes. The fat will start to harden and you can simply scrape the fat off. 
Dressing or Stuffing (whatever you call it). Pump up the nutrition by adding a ton of veggies -- onions, celery, apples, and cranberries are all delicious
Candied yams/Sweet potatoes. Leave out the butter, brown sugar, and marshmallows. Sweeten with apple or orange juice and spice them up with ground cinnamon, ginger, nutmeg, and cloves.
Mashed potatoes. Whip up cooked potatoes with a little skim evaporated milk for a creamy texture. Add some garlic powder, chives, and black pepper to bump up the flavor.
Rolls & Breads. Try using half whole-grain flour and half all-purpose flour to increase the fiber content. The whole-grain flour adds a nutty flavor and chewy texture.
Vegetables. Roast vegetables in a little olive oil. The flavor will pop, and you can bypass any high fat, high sodium sauces.
Pies. Use only single crust pies and remember pumpkin pie is packed with vitamin A.
 
Some last thoughts

• Enjoy all foods, now is not the time to turn on your inner food police.
• The food you have spent hours making is worth enjoying. Slow down and take your time to eat. Your body will let you know when you are full.
• Thanksgiving is more than food. It is a time to socialize and share thanks for all the great things in our lives.

 
 
References:
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index