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tomato juice).
• Don’t eat the turkey skin, which contributes up to half the fat in a serving of poultry. Breast meat has fewer calories and much less fat than dark meat - in fact, without the skin, it’s one of the leanest meats there is.
• Baste your bird, moisten your stuffing, and make your gravy with flavorful but defatted stock. You can chill storebought stock in the can and skim the fat. Or, some time before Thanksgiving, make a generous amount of turkey or chicken stock and defat it. (Easiest way: chill the stock after removing the bones and vegetables, then skim the fat). Stock freezes well in small packages and is easily thawed in a microwave.
• Serve sweet potatoes instead of candied, or mash them with orange juice and garnish with oranges slice or pineapple. Acorn squash and rutabagas are lower-calorie substitues for sweet potatoes.
• Plain, steamed green vegetables (such as string beans, Brussels sprouts, and broccoli) and pearl onions with the cream.sauce are an attractive addition to the richer fare.
• Use skim milk rather than whole milk or cream in your mashed white pototoes. Let guests add butter if they want it.
• Make your own cranberry sauce and experiment with smaller amounts of sugar than the packages calls for. Add oranges, orange juice, and such spices as cloves and ginger.
• Remeber that in most recipes two egg whites can replace one egg, and low-fat (1 percent) or skim milk works as well as whole.
• Don’t skip meals; you’ll be less likely to snack on fatty foods or^ binge when you finally do eat.
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