Are you looking for Thanksgiving recipes to add to your family feast this year? Well look no further! The staff members at Champagne Family Dentistry and Champagne Pediatric Dentistry are sharing their most coveted family recipes. 

In the days leading up to Thanksgiving, we will be posting these recipes to our blog and sharing them through social media. 

Some of the staff from our administrative team and our South Meadows and Sparks locations, will be making their favorite Thanksgiving dishes for our upcoming staff potlucks, and entering them into a Best Thanksgiving Dish contest. 

Staff attending the three separate potlucks will vote for their favorite dishes. Once the votes are in, we will reveal the top winners on Wednesday, Nov. 27th. Just in time for you to make the dishes of your choice for your own Thanksgiving dinner! 

Here are the recipes submitted so far! 

Champagne Family Dentistry South Meadows

Thanksgiving Recipes from Our Staff
Mary Hennessy, South Meadows Practice Manager

Stuffing Balls


1 lb Jimmy Dean Sage Sausage
1 stalk celery, finely chopped
½ medium white onion, finely chopped
¼ cup dried cranberries, finely chopped
½ cup of aged white cheddar cheese, shredded
1 ½ box Stove Top Cornbread Stuffing mix
¾ cup chicken broth
2 eggs


Preheat oven to 375. Line cookie sheet with parchment paper. In medium frying pan (preferably cast iron), brown sausage meat.  Add the celery and onion. Cook mixture, stirring often, until onions and celery are soft.  Let cool for about 5 minutes.  

In a large bowl mix Stove Top, cranberries and cheese.  Stir in cooked sausage mixture. Add the broth and eggs. Mix thoroughly with your hands. Form into 1 ½ inch balls. Place on prepared cookie sheet. Bake at 375 for 17 minutes or until tops are slightly brown.  (If stuffing balls are prepared then refrigerated, cooking time will increase to 20 minutes.) 

Thanksgiving Recipes from Our Staff
Christina Jones, Patient Care Coordinator

Mother’s Pineapple Marshmallow Salad


1/4  lb. marshmallow
1 cup crushed pineapple
2 tb sugar
1 tb salt
3 short squirts of mustard
1/4 cup lemon juice
3 Beaten Eggs


Cook the last five ingredients until thickened and then pour the hot mixture over the marshmallow and pineapple in an oven-proof casserole dish. Let set overnight, add whipped cream and serve.

Champagne Family Dentistry and Champagne Pediatric Dentistry, Sparks

Thanksgiving recipes from our staff
Julie Thompsen, RDH

Cornbread Casserole


Recipe by Sarah Peipert


1/4 pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn

1 (8.5 ounce) package corn bread mix
1 ounce sour cream


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Nutrition Facts:

Per Serving: 414 calories; 21.2 g fat; 54.4 g carbohydrates; 6.7 g protein; 44 mg cholesterol; 1188 mg sodium.

Staff Share Thanksgiving Recipes
Melanie Lubbe, Sparks Practice Manager

Sweet Potato Casserole

3 cups mashed sweet potato
1/2 cup butter or margarine
1 cup sugar
1 tsp vanilla
2 eggs beaten
1/2 tsp nutmeg
1 tsp cinnamon
1/3 cup margarine melted
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
-Mix well
Preheat oven to 350. Mix all ingredients and put in buttered casserole dish. Sprinkle topping on top. Bake for 30 minutes.
Jessica Ochoa, Patient Coordinator

Panes con Pavo (Salvadorean Style)


Turkey (I used about a 14 pounder)
Romaine lettuce
Slices of tomatoes
Slices of peeled cucumber
Thin slices of radishes


1/4 cup of softened butter
1/4 cup of Worcestershire sauce
1/4 cup of yellow mustard
1 Tablespoon coarse salt (or 1 1/2 teaspoons fine salt)
1 1/2 teaspoons fresh cracked ground pepper
1 1/2 teaspoons Adobo or other favorite savory spice blend, I used cajun last time


2 medium green peppers, whole
2 medium onions, quartered
2 large cans chopped tomatoes
1 small can tomato and onion mix
1 very big handful cilantro/coriander
1 very big handful flat leaf parsley
2 celery sticks, chopped
Salt and pepper to taste
1/2 – 1 teaspoon sugar (optional)

Wash turkey well inside and out. Pat dry. Mix all marinade ingredients together into a liquidy paste. Don’t worry if it’s not a perfectly smooth mixture (I often forget to leave the butter out to soften and end up with little lumps of cold butter in the marinade. Not to worry.)  Bathe the turkey in the marinade, inside and out and between the skin of the breast and the meat. (The skin really isn’t a big deal with this recipe, so don’t worry if it rips.) Then take a very sharp, small knife and poke holes in the turkey, all over, front back, breast, thighs, etc.  Leave to marinade overnight in the fridge.

The Next Day:
Take turkey out and in a deep roaster, put it in a hot oven (400F/200C).  Let it brown, probably about 30-40 minutes, start to check it after 20 minutes. Lower the heat (350F/175C) and bake the turkey for approximately 3 hours or until it’s basically falling off the bones. If it starts to get too browned at the end, cover with foil.

Put the quartered onions and green peppers in a dry pan over high heat.  Blister the heck out of them: When good and charred, split the peppers in half and take out the seeds. Add them (in rough chunks) along with the onions into a big bowl with all the other sauce ingredients and blend, blend, blend till smooth. Then pour over the browned turkey.

Now you just stuff a lovely roll (Ciabatta, french, etc.) with lots turkey meat after you generously spread mayo on the roll. Add lettuce, tomato, cucumber and lots of sauce!!!

Claudia Ramirez, Patient Care Coordinator


Cheddar Biscuits 

These amazing, cheesy buttery biscuits will be a hit at your thanksgiving dinner! 


  • 2 cups all purpose flour 
  • 1 1/3 cup sharp cheddar cheese, shredded 
  • 1 tablespoon baking powder 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon salt 
  • 2 tablespoons parsley, fresh, finely chopped 
  • 3/4 cup milk 
  • 1 egg 
  • 1/3 cup butter, softened 

Topping (Optional) 

  • 2 tablespoons butter, melted 
  • 1 tablespoon parsley 
  • 1 teaspoon garlic powder 


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. 
  2. In a medium bowl, mix flour, cheddar cheese, baking powder, garlic powder, salt, and parsley.
  3. In a separate bowl, mix milk, egg, and butter. Pour into dry ingredients.
  4. Mix until a sticky dough forms, being careful not to over mix it. If the dough is dry, add a splash of milk.
  5. Divide dough into 8-10 mounds on prepared baking sheet, about 2″ apart.
  6. Bake for 12-14 minutes. Meanwhile, combine ingredients for topping.
  7. Brush each biscuit with topping and return to oven for an additional 5 minutes.
Ashly Macias, RDH

Pumpkin Crunch
1 large can of pumpkin
13 oz can evaporated milk
4 eggs
1/2 tsp salt
1 1/4 tsp pumpkin spice
1 cup sugar
Yellow cake mix
1 cup melted butter
Whipped cream
Combine all ingredients except for cake mix, butter and whipped cream. Pour into to a 13×9” greased baking dish. Sprinkle box of cake mix over and pour 1 cup of melted butter over it. Bake at 350 for 1 hour. Top with whipped cream.

Administration and Billing Department

Karen Molinaro
Executive Business Administrator
Southern Cornbread Stuffing

1 1/2 butter
4 cups chicken broth
1 cup celery, chopped
1 cup of onion, chopped
2 cups apple, chopped
1 cup pecans, chopped
1 cup Craisens
1 roll Jimmy Dean’s pork and sage sausage
2 pkgs. Mrs. Cubbinson’s cube stuffing
2 tsp. poultry seasoning
Salt and pepper to taste

Put chicken broth and butter in small saucepan, heat until butter is melted and set aside. In frying pan, crumble sausage and cook until done, drain and set aside.

In a large bowl, add cornbread and cube stuffing, celery, onion, apple, pecans, Craisens, cooked sausage, poultry seasoning, salt and pepper, and gently mix.

To this, add the liquid one cup at a time and mix until all is moistened to desired consistency. If needed, melt more butter with chicken stock to add to your stuffing.

You can transfer some of this to your turkey or put it all into a greased baking dish. Cover and bake at 350 for 45 minutes. This makes stuffing for days. You can also follow your own stuffing recipe and add all the extras.

Harvest Corn


8 slices of bacon
1 large bag frozen yellow corn
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
Salt and pepper to taste 


With scissors cut bacon into 1 inch pieces and fry until crispy. Remove bacon and place on a paper towel to drain, set aside. Drain all bacon fat except for 23 TBSP. In bacon fat (on medium heat), sauté chopped onion for 3 minutes, add all chopped bell peppers and sauté for 5 more minutes. Add frozen corn, salt and pepper, cover and cook all vegetables to desired consistency, about 5 minutesTransfer to a serving dish and sprinkle bacon over the top.