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Thanksgiving Menus | Mary Biever | One Writing Mother

Thanksgiving Menus

I usually post Thanksgiving menus. The challenge this year is what to fix after a heart attack to keep family traditions. So we’re doing a mix of cutting certain items, adding others, and swapping ingredients to lower the fat content.


  • Broccoli salad, made with broccoli, sunflower seeds, diced almonds, dried cranberries, and a red onion, mixed with my own fat free creamy dressing and sprinkled with low-salt turkey bacon.
  • Cranberry salad, made with pureed cranberries, apples, oranges, and walnuts and mixed with raspberry Jello.
  • Turkey
  • Dressing, made with whole wheat bread and celery and onions cooked in chicken broth instead of margarine – no margarine will be used in this dish. And the chicken broth is home-made, to lower the salt content.
  • Mashed potatoes, made with freshly dug potatoes, using olive oil and garlic and mixed with the skins still on them to increase the nutritional value.
  • Sweet potato casserole, made by my daughter. I don’t know how she’s making it.
  • Corn casserole, made with olive oil instead of margarine. The rest of it is pretty much like the traditional recipe.
  • Gravy, ok – I’ve got to keep gravy.
  • Mini pies, made by my daughter. They are miniature blackberry and cherry pies, baked in a cupcake pan for individual servings.

I skipped any type of bread or rolls. There are plenty of starches in this menu, and I didn’t want to add another temptation. We’ll see how my substitutions of olive oil for margarine play out with my family.

Update: success! It is possible to make a traditional Thanksgiving dinner with no margarine or butter.

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