Cornell University researchers say most current Thanksgiving entrees carry up to a third fewer calories than they did in the 1950s.
The study analyzed thanksgiving recipes taken from Better Homes and Gardens from the 50s and compared them to 21st Century versions of the same dishes.
Calorie counts dropped by nearly a third in more than half of recipes, including mashed potatoes and pumpkin pie.
Researchers say the calorie reduction comes from using healthier ingredients, like low-fat milk instead of cream.
Of course, having 2nd or 3rd helpings negates the benefit of fewer calories per serving.
