Thanksgiving Meals To Enjoy During Cancer Treatment

Thanksgiving is meant to be a time of comfort, connection and good food. For many people undergoing cancer treatment, side effects like difficulty swallowing can make traditional holiday dishes hard to enjoy. With a few thoughtful adjustments, many dishes can still shine.  

Moffitt Cancer Center research chef Julissa “Jules” Graziano shared Thanksgiving recipes and texture-modified adaptations created to be easier to eat. Whether you’re preparing a plate for yourself or cooking for a loved one, these ideas can help bring the flavors of the holiday back to the table. 

• Herb Roasted Turkey in Gravy

  Ingredients

  • 8 oz turkey breast or white meat ground turkey 

  • 2 tbsp butter 

  • 1 teaspoon fresh rosemary, finely minced 

  • 1 teaspoon fresh sage, minced 

  • 1 teaspoon fresh parsley, minced 

  • 1 cup chicken bone broth or turkey stock 

  • 1 clove garlic, minced 

  • 1 tbsp lemon juice or white wine vinegar 

  • 1 tablespoon corn starch 

  • ½ teaspoon kosher salt 

  • ½ teaspoon pepper

   Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Rub turkey with 1 tablespoon of butter, herbs, salt and pepper. Place in a baking dish with half of the broth. Make sure the top of the turkey is not submerged. 
  2. Roast in the oven until an instant read thermometer, probed into the center of the turkey, reads 165 degrees Fahrenheit.  
  3. Transfer the broth and all juices from roasting to a small saucepan over medium-high heat. Whisk the corn starch into the remaining broth. Once the broth in the pan is simmering, whisk in the corn starch slurry. Stir until thickened to desired consistency. Remove from heat, add remaining butter, lemon juice or vinegar and adjust seasoning to taste.  
  4. Depending on your preference, mince turkey finely and combine with the gravy or puree the turkey and gravy together in a food processor or blender. Enjoy! 
• Brioche Dressing

  Ingredients

  • 6 oz Brioche bread, diced into small cubes 

  • 2 tbsp EVOO or Avocado Oil 

  • 2 tbsp butter 

  • 2 oz yellow onion, diced 

  • 2 celery stalks, diced 

  • 2 oz carrots, diced 

  • ½ teaspoon fresh thyme, minced 

  • 1 garlic clove, minced  

  • ½ tsp fresh sage, minced 

  • 1 teaspoon fresh parsley, minced 

  • 1 ¾ cups low sodium chicken bone broth or turkey stock 

  • 1 tbsp lemon juice, fresh squeezed 

  • Kosher salt & pepper to taste, about ¼ teaspoon each 

  Instructions

  1. Preheat oven to 350 degrees Fahrenheit. In a medium saucepan, sauté onion, celery, carrots and garlic in oil over medium-heat. Add salt and pepper to taste and stir until onions appear translucent. Add thyme and sage and cook another minute until fragrant.  
  2. Add broth, stir and bring to a simmer. Cook until vegetables are soft and remove from heat. Add lemon juice and adjust seasoning if needed.  
  3. Add cubed brioche bread to a large mixing bowl. Slowly add the vegetables and broth to the bread and mix. If preferred, this mixture can be mashed.  
  4. Transfer to a baking dish, greased with 1 tbsp butter. Use the remaining tablespoon of butter to dot the top of the stuffing. Bake for about 20 minutes or until golden brown and serve with gravy if desired.  
• Spiced Cranberry Sauce

  Ingredients

  • 1 cup fresh or frozen cranberries 

  •  ½ cup maple syrup 

  • 1 navel orange, zested and juiced 

  • ¼ teaspoon cinnamon 

  • ¼ teaspoon clove 

  • ¼ teaspoon nutmeg 

  • ½ teaspoon vanilla extract 

  • 1 small pinch Kosher salt 

  Instructions

  1. Combine all ingredients in a medium saucepan. Cover and bring to a simmer over medium-high heat. Simmer for about 10 minutes or until most cranberries are beginning to burst.  
  2. Let cool slightly. Mash by hand or transfer to a blender or food processor to puree until smooth. Enjoy!