Fortify Physical Therapy’s Favorite Thanksgiving Recipes

Our team gathered their favorite recipes to kick off the holiday spirit, because nothing brings people together like good food. From savory sides to sweet treats, here are the dishes our staff can’t imagine Thanksgiving without.

Cris & Jason – Scalloped Yukon Gold & Sweet Potato Gratin

Ingredients:

• 1/2 stick of butter + 1 tablespoon
• 4 garlic cloves, minces
• 2 cups heavy whipping cream
• 2 tablespoons minced fresh sage
• 2 tablespoons minced fresh thyme
• 1 2/3 pounds medium Yukon Gold potatoes
• 1 2/3 pounds medium sweet potatoes
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper 
• 6 ounces shredded Gruyere cheese

1. Preheat oven to 400 degrees F
2. Add the 1/2 stick of butter to sauce pan over medium heat and melt. Add the garlic and allow to simmer for 1 minute. Add the cream and herbs to the pan and bring to a simmer. Remove the cream mixture from the heat and set aside. 
3. Peel, then slice the potatoes and sweet potatoes into 1/4-inch-thick rounds. Add the potatoes to a large mixing bowl and toss with salt and pepper. 
4. With a tablespoon of butter, grease a 13x9x2-inch baking dish. Arrange sliced potatoes in rows overlapping in the pan and alternating between the two potatoe types. 
5. Pour the cream mixture over the potatoes, pressing lighting to submerge the potatoes into the liquid. 
6. Sprinkle on the cheese, cover with the tin foil and bake for 40 minutes. Then uncover and bake until top of gratin is golden and mostly of liquid is absorbed, about 10-15 minutes longer. Let stand 10 minutes then serve.

Hadley & Kena – Raspberry Pretzel Salad

Ingredients:

Crust

• 2 1/2 cups of pretzels
• 3 tablespoons granulated sugar
• 1/2 cup salted butter, melted

Middle

• 8 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 8 ounces Cool Whip thawed (or 1 1/2 cups heavy cream, whipped)

Top

• 2 (3-ounce) boxes rasberry jello
• 2 cups water
• 12 ounces frozen raspberries

Instructions:

1. Preheat oven to 350 degrees F
2. Place pretzels in a large ziplock bag and crush with a rolling pin. Transfer to a bowl and add sugar and melted butter, stirring to combine. Press into the bottom of the 9×13-inch baking dish with the bottom of a measuring cup. Bake for 10 minutes, then remove from oven and cool completely. 
3. In a large bowl, beat the cream cheese and sugar with an electric hand mixer until smooth. Fold in the Cool Whip with a spatula then spread over the pretzel crust in an even layer, taking care to press all the way to the edges of the pan to create a seal that will prevent the jello layer from seeping through. Chill in the fridge for 30 minutes. 
4. While the middle layer chills in the fridge, microwave the water for 3-5 minutes, until boiling, then stir jello into the hot water until dissolved. Add frozen raspberries and stir.
5. Once the cream cheese layer has chilled and the jello has cooled, gently pour the raspberry jello mixture over the cream cheese layer. Refrigerate until the jello is completely set, around 2 to 3 hours. 
6. Slice into squares and serve. 

Alex – Cranberry Jalapeño Cream Cheese Dip