Top Recipes for Thanksgiving: From Our Family to Yours

by | Nov 21, 2018 | Culture

Need a quick, last-minute recipe to round out your Thanksgiving table? The folks at Weinstein Spira come to your aid with some of our favorite, easy-to-make family recipes. While it’s not an exhaustive list, these mouth-watering dishes are sure to enhance any feast. For more ideas, feel free to reach out to your Weinstein Spira contact to chat about what’s cooking at their house this holiday season. We’d also like to see how your recipes turn out so, please share any food photos with us by emailing them to

At this time of year, Weinstein Spira would like to express thanks to our clients, both in the U.S. and worldwide, as well as our entire team, for being so great to work with! The sharing of these recipes is our way of showing appreciation and spreading joy from our family to yours.

Happy Thanksgiving!

Brussels Sprouts in Garlic Butter

Servings: 2-4


15 brussels sprouts, halved lengthwise

1 ½ tablespoons butter

1 ½ tablespoons olive oil

3 cloves garlic, smashed with the flat of a knife

Freshly grated parmesan cheese

Salt and pepper


  1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
  3. Remove garlic and discard.
  4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes, or until tender when pierced with a knife.
  5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  6. Top with freshly grated parmesan, salt, and pepper to taste.

Source linked here.

Pumpkin Cream Trifle

Cook time: 45 minutes


1 package spice cake mix

1 package instant vanilla pudding mix

1 cup canned pumpkin

½ cup vegetable oil

1 teaspoon ground cinnamon

½ cup water

3 eggs

½ teaspoon ground ginger

2 cups cold milk

2 packages cheesecake flavor instant pudding mix

2 cups whipped topping

1 cup chopped pecans, toasted

¾ cup English toffee bits


  1. In a large mixing bowl, combine the first 8 ingredients.
  2. Pour the batter into a greased 9 x 13-inch baking pan. Bake at 350ºF for 45-50 minutes; then cool.
  3. In a large bowl, whisk the milk and the cheesecake pudding mixes for about 2 minutes or until soft-set.
  4. Fold in the whipped topping.
  5. After the cake has cooled, cut it into 1″ cubes.
  6. In a 3-quart glass trifle bowl (you can also use a serving bowl), layer one-third of the cake cubes, one-third of the pudding mixture, one-third of the pecans, and one-third of the toffee bits. Repeat to make three layers of each. Refrigerate until ready to serve.


Spoon Bread Casserole

Servings: 6-8


1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or 1 pkg. “JIFFY” Corn Muffin Mix

½ cup margarine or butter, melted

1 can (8- ¾ oz.) whole kernel corn, drained

1 can (8- ¼ oz.) cream style corn

1 cup sour cream

2 eggs


  1. Preheat oven to 375°F. Grease a 1 ½ quart casserole dish.
  2. Pour margarine or butter and corn into the dish.
  3. Blend in sour cream.
  4. In a separate bowl, beat eggs and stir into casserole.
  5. Add muffin mix. Blend thoroughly.
  6. Bake 35 – 40 minutes or until center is firm.

Source linked here.

Stuffed Acorn Squash

Servings: 6


1 cup dry quinoa, cooked according to package instructions (add a pinch of salt to the water)

3 acorn squash (medium-sized)

2 ½ tablespoons olive oil (or preferred cooking oil)

1 cup onion, diced

2 cloves garlic, minced

½ cup celery, diced

1 large apple, diced

2 cups cremini mushrooms, cleaned and chopped (about 8 oz)

½ cup cranberries (fresh or frozen)

1 teaspoon sage

1 teaspoon thyme

¼ teaspoon cinnamon

1 teaspoon Himalayan salt (or preferred salt), more to taste


  1. Preheat oven to 375ºF
  2. Cut the top and bottom off each squash (just enough to leave a flat edge, so the squash can stand up). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash and discard.
  3. Place the squash on a baking sheet, cut-side up. Brush the inside with the olive oil and sprinkle with salt and pepper. Roast the squash for about 30-40 minutes, or until tender (test tenderness with a fork).
  4. While the squash is roasting, you can prepare the filling. In a large pan, heat the oil over medium heat. Sauté the onion, celery, garlic and apples, until softened, about 6-8 minutes.
  5. Add the mushrooms, cranberries, salt, pepper, garlic and spices. Sauté about 5-6 minutes, or until mushrooms and cranberries are softened. If the mushrooms have created too much liquid, cook down before adding the quinoa (some moisture is fine).
  6. Add the cooked quinoa and combine well. Turn heat to medium-low and cook for another 2-3 minutes, to combine flavors. Taste for seasoning and add more as needed.
  7. When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is a little browned and crispy.

Source linked here.

Sweet Potato Crunch Casserole


2 (29 ounce) cans sweet potatoes, drained and mashed

1 cup white sugar

½ cup butter, melted

½ cup milk

2 eggs

1 teaspoon salt

1 teaspoon vanilla extract

½ teaspoon ground cinnamon


1 cup brown sugar

1 cup chopped pecans

1/3 cup butter, melted

1 cup all-purpose flour


  1. Preheat oven to 350ºF. Grease a 9×9-inch casserole dish.
  2. Mix sweet potatoes, white sugar, ½ cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
  3. Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
  4. Bake in the preheated oven until cooked through and praline topping is lightly browned about 40 minutes. Cool slightly before serving, at least 25 minutes.

Source linked here.

Velveeta Green Bean Casserole


1 can condensed cream of mushroom soup

½ cup milk

¼ of a Velveeta large loaf, cubed

1 can mushroom stems and pieces, drained

2 cans French-cut green beans, drained

1 can French-fried onions


  1. Preheat the oven to 325ºF.
  2. Stir all the ingredients together except for the French-fried onions. Pour the mixture into a casserole dish, and top with the fried onions.
  3. Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Don’t burn the onions.

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