Our favorite family recipes to try this thanksgiving

Recipes to Try

If you’re in charge of hosting Thanksgiving dinner this year or even if you just need to bring a dish, then you’ve come to the right place! We’ve compiled our team’s favorite family recipes they believe are the key to a successful Thanksgiving feast.

Here are our top choices that will hopefully add some holiday cheer to your dinner table this year.

Stefanie – Caramel Apples: Our tradition is making caramel apples for friends and family!

2 cups sugar
½ cup butter
2 cups heavy whipping cream
¾ cup Karo corn syrup

Combine all ingredients in a pot over a heated stove. Constantly stir until the caramel forms a softball (253 degrees F). Dip apples into the caramel right away and dress with your favorite toppings! My favorite topping is dipping the apple in white chocolate and sprinkle with a cinnamon and sugar mixture.

Lisa – Restaurant Style Mashed Potatoes: You no longer have to worry about lumpy mashed potatoes or hiding that jar of pre-made gravy as you pour its contents into your serving dish. This recipe combines sour cream, cheese, onions, butter, and yes, bacon! Everything is truly better with bacon.

Grated pepper jack cheese
5 whole large red potatoes
1 stick butter, softened and cut into pieces
5 slices bacon, cooked and crumbled
2 whole green onions, sliced
¾ cups sour cream
Salt to taste
Freshly ground black pepper to taste
¾ cups French fried onions, more for topping

Bake the potatoes in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add French fried onions and fold in. Serve the dish hot with extra French fried onions and green onions on top.

Rebecca – Cream Puffs: A delicious treat we make in our family Thanksgiving morning.

1 cup boiling water
½ cup butter
1 cup flour
½ tsp salt
4 eggs
Boil the water in a sauce pan and then add the butter and stir until melted. Add flour and salt and stir until a ball is formed. Remove from the heat and add one egg at a time and beat until combined. It’s very important that it is fully mixed using a wooden spoon before the next egg is added. Let the mixture stand for 10 minutes. Then, take a heaping spoonful of the dough and place on a cookie sheet, two inches apart. Bake at 375 degrees for 20-30 minutes or until golden brown.

After the puffs have cooled completely you can add the filling of your choice. I like to use whipped cream with pumpkin spices.

Sindre – Auntie Sharon’s Seven-Up Salad: Start with two small packages of lemon or lime JELL-O and two cups of boiling water. Mix together in a 9 x 12 baking dish. Once it has cooled, add two cups of 7-Up. Let it partially set and add the following:

1 large can crushed pineapple (save the pineapple juice to use later)
1 cup mini marshmallows
1 cup large bananas, diced
Let set for 2-3 hours

While it’s setting, make the topping by mixing the below ingredients:

2 Tbsp butter
2 Tbsp flour
1 cup sugar
1 cup pineapple juice
1 egg

Cook on the stovetop until thick. Once it has thickened, take off the burner immediately and let it cool in the refrigerator.

With a blender, whip up a ½ pint of heavy whipping cream and add the cooled topping mix. Fold together and spread on top of the set JELL-O.

Amanda – Brandy Alexander: Cooking isn’t really my family’s specialty, but we do make a fun cocktail throughout the holiday season that kicks-off at Thanksgiving.

Splash of brandy of your choice
Splash of crème de cacao
A cup of milk
Several scoops of vanilla ice cream

Blend ingredients together until smooth. Then pour into your favorite large glass and top with whipped cream, cinnamon and a cherry!

Katie – Cinnamon Roasted Butternut Squash: You’ll need the following ingredients:

1 large butternut squash, peeled and cut into 1” cubes
3 Tbsp olive oil
2 Tbsp packed brown sugar
1-2 tsp ground cinnamon
1-2 tsp fresh ground pepper
1 tsp kosher salt

Preheat the oven to 425 degrees and line a baking sheet with foil. In a large bowl, toss the squash with remaining ingredients until fully coated. Transfer to the foil lined baking sheet in a single layer. Roast for about 40 minutes, rotating the pan midway through. Remove from the oven when the edges are brown and cubes are tender with the touch of a fork.

Taylor – Cheesy Mashed Potatoes: You will need Yukon potatoes, one container of sour cream, shredded cheese, and ranch dressing powder. Make your mashed potatoes and then add the container of sour cream, shredded cheese and a package of ranch dressing powder and mix it all together!

Dr. Nikole and Dr. Oleg – Spinach and Strawberry Salad: Mix the following ingredients just before serving:

Head of lettuce or 1-2 bunches fresh spinach
1 bunch red leaf lettuce, washed and torn into bite-sized pieces
1-2 pints of strawberries washed and sliced
Cashews or walnuts

Mix the dressing and refrigerate a couple of hours before serving.

1/3 cup sugar
1 Tbsp sesame seeds
2-3 green onions, minced
1 ½ Tbsp poppy seeds
¼ tsp Worcestershire sauce
¼ tsp paprika
½ cup vegetable oil
¼ cup apples cider vinegar

Drizzle the salad with dressing and enjoy!

Wishing your family a wonderfully delicious Thanksgiving. We’re very thankful for you, our patients!
– Dr. Oleg Shvartsur, Dr. Nikole Shvartsur, and the rest of our fabulous team