Now that November is here, let’s talk turkey! What would the holidays be without great food? If you’re worried about how to survive Thanksgiving with braces, these recipes are for you. At Charleston Orthodontic Specialists, we are thankful all year long to have such amazing patients, so we wanted to share some of our staff’s favorite Thanksgiving recipes with you! Enjoy our favorite braces-approved recipes:


4 cans French-style green beans, drained.

1 16oz container of sour cream

1 16oz bag of sharp cheddar cheese

1 mid-size sweet onion, chopped

1 stick of butter

Salt and pepper

Sleeve of Ritz crackers, smashed.

  1. Drain beans and add to 11×9 baking dish
  2. Place ½ stick of butter (4 tablespoons) in skillet to melt, add chopped onions
  3. Once sautéed, reduce to low heat and add sour cream, salt and pepper. Stir.
  4. Stir in sour cream mix in with beans
  5. Top with cheese, Ritz crumbs and remaining butter, melted and poured over top.
  6. Bake uncovered at 350 degrees for 30 minutes


1 can whole kernel corn, drained

1 can cream-style corn

1 (8 ounce) package corn muffin mix (Jiffy)

1 cup sour cream
12 cup melted butter

1 cup shredded cheddar cheese (optional)

  1. Preheat oven to 350*F
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  3. Pour into a greased casserole dish.
  4. Bake for 45 minutes, or until golden brown.
  5. Remove from oven and top with shredded cheddar (optional).
  6. Return to oven for 5 to 10 minutes, or until cheese is melted.
  7. Let stand for at least 5 minutes and then serve warm.


1 – 32oz bag baby carrots

½ C unsalted butter, melted

1 C granulated sugar

¾ C all-purpose flour

1 tsp salt

4 eggs

1 C packed light brown sugar

1 C finely chopped pecans, toasted

6 tbsp unsalted butter, softened

  1. Heat oven to 350. Grease 11×7 baking dish with butter or cooking spray.
  2. In 3 quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium.
    Cover; cook about 20 minutes or until soft. Drain; cool slightly
  3. Spread chopped pecans in ungreased shallow pan. Bake uncovered 6-10 minutes, stirring occasionally, until light brown.
  4. In blender, place carrots, ½ cup butter, the granulated sugar, ¼ cup flour, salt, and eggs.
  5. In medium bowl, mix brown sugar, toasted pecans, remaining ½ cup flour, and 6 tablespoons butter until crumbly.
    Sprinkle evenly over carrot mixture.
  6. Bake uncovered 42-47 minutes or until center is set.


  1. Preheat oven to 350 F
  2. Crust:
    • 1 cup salted butter (softened)
    • ½ cup sugar
    • 2 cups flour
    • Ground vanilla bean- just a pinch (optional, but it is the best!)
  3. Knead all together and press into 13×9 baking pan/ bake for 20 minutes
  4. Topping:
    • 4 eggs
    • 1 ½ cup sugar
    • ¼ cup flour
    • 3 lemons (juiced)
    • Zest lemons (optional)
    • ½ teaspoon vanilla
  5. Whisk together, remove crust from oven, pour topping misture onto it, and bake for an additional 20 minutes. Let cool and sprikle powdered suagr on top.
  6. Additionally, you can play around with the topping. I have made it with cinnamon apples and peaches before. The crust is a pretty universal base.

MALVA PUDDING   (A South African favorite)

1-1/2 cups all purpose flour

2 teaspoons baking powder

½ cup light brown sugar

Pinch of salt

2 large eggs

1 teaspoon baking soda

3 Tablespoons smooth apricot jam

2 Tablespoons melted butter

¾ cups whole milk


2 cups boiling water

2 cups brown sugar

2 teaspoons vanilla essence

2 12 oz. cans evaporated milk

  1. Preheat oven to 350 degrees.
  2. Whisk the flour, baking powder, brown sugar, and salt in a medium mixing bowl.
  3. Add the eggs, baking soda, jam, butter, and milk.  Mix thoroughly until all the ingredients are incorporated.
  4. Transfer batter into a 2 quart oblong baking dish. Bake for 35 minutes or knife comes out clear when tested (pudding will brown).
  5. While the pudding is in the oven, prepare the sauce by combining the water, sugar, vanilla, and evaporated milk in a microwavable bowl. Microwave until sugar has dissolved.
  6. Pour the hot sauce over the pudding LITTLE BY LITTLE.  The sauce will dissolve into the pudding, so keep adding a little at a time (can take a few minutes). A few holes can be poked in the pudding.  Serve hot or warm with custard, or vanilla ice cream.