Changing up my Xmas beer, ditch the maltodextrin?

Started brewing this beer while doing extract, have since moved to allgrain, but left the maltodextrin in the recipe. I do mash this on the high side, but is it enough to get rid of the maltodextrin all together? I use 16oz in 10 gal of 1.072 sg. I wasn't super happy with this beer last year, it was a tad sweet with some esters, but don't think any of this was from the malto. (It has maple syrup added, plus only used 2 packets of US-04). I want some good body and mouth feel, I like using lactose in other beers, but again, I think this will add sweetness. Should I keep using the maltodextrin in this way, or should I drop it or cut it back, and add oat or something?
Thoughts?

Oh, and I also will try using London Ale III this year, with a large starter of course.

Thanks