6 Reasons - Burleson Orthodontics

6 Reasons why

Thanksgiving is the best holiday for braces A Guide to Dr. Burleson’s Favorite Braces-Friendly Thanksgiving Recipes Article by: Dr. Dustin S. Burleson

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earing braces can be a real “pain in the mouth” if you’re looking to enjoy most holiday treats. Candy canes, nearly every variety of Halloween candy and most Easter candy are dangerous for braces. But, one holiday rises above them all for those wearing braces…Thanksgiving! Thanksgiving has some of the best dishes and recipes of the entire year and they are almost all safe for braces. So, this Turkey Day, embrace (pun intended) your inner foodie and let your tastebuds soar with these delicious and extremely braces-friendly recipes sure to bring a smile to everyone at the table. Enjoy! - Dr. B Journal of Spectacular Smiles ................................................................................................................................................................................ 10

Creamy Butternut

Squash Soup

I’m a sucker for soups of all kinds. The richer the better and this version of butternut squash soup hits the spot. If you’re looking for a scrumptious soup to tide over the appetities on Thanksgiving day before the big feast begins, try this creamy butternut squash soup with (what else?) toasted pecans. Serves: Makes 6 (1-cup) servings. • 2 tablespoons butter • 3/4 cup chopped onion • 1 butternut squash (about 2 pounds), peeled, halved, seeded and cut into 1-inch chunks • 1 medium Granny Smith apple, peeled, cored and cut into 1-inch chunks • 1 can (14 ounces) reduced sodium chicken broth • 1/3 cup orange juice • 2 teaspoons McCormick® Cinnamon, Ground • 1 teaspoon McCormick® Ginger, Ground • 1 cup fat free half-and-half • 6 tablespoons reduced fat sour cream • 1/4 cup toasted chopped pecans Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash and apple; cook and stir 1 minute. Stir in chicken broth, orange juice, cinnamon and ginger. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly. With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in half-andhalf. Cook on low heat until heated through. Ladle into soup bowls. Top each serving with a dollop of sour cream and chopped pecans. Journal of Spectacular Smiles ................................................................................................................................................................................ 11

Garlic Cheddar

Mashed Potatoes

Growing up, my nickname was “fudge.” Mostly because I loved fudge but also because I was a little on the chubby side. It might have had something to do with the 3 or 4 servings of mashed potatoes I would scarf down everytime I got a chance. These garlic cheddar mashed potatoes are the bomb, just don’t eat the entire bowl (you’ll want to!)

Serves: Makes 6 servings. • 2 pounds russet or Idaho potatoes, peeled and quartered • 1 1/2 teaspoon McCormick® California Style Crushed Garlic made from Fresh Garlic Substitutions • 1 teaspoon salt • 1/2 cup milk • 1/4 cup (1/2 stick) butter, cut into chunks • 1/2 cup shredded Cheddar cheese • 1 teaspoon McCormick® Parsley Flakes

Place potatoes in 2-quart saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return potatoes to saucepan. Add garlic and salt. Mash with potato masher, gradually adding milk, then butter. Stir in cheese and parsley.

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Sage

Stuffing

Stuffing and gravy. Two words that know how to get me hungry in a heartbeat. If you’re a fan of stuffing, try this unique twist with sage this Thanksgiving. It’s traditional enough with a flavorful sage aroma that will have everyone asking “what’s the recipe?”

Serves: Makes 6 (2/3-cup) servings. • 1/4 cup (1/2 stick) butter • 1/2 cup chopped celery • 1/2 cup chopped onion • 1 package (8 ounces) unseasoned stuffing mix • 2 cups chicken broth • 1 1/2 teaspoons McCormick® Sage, Ground • 1/2 teaspoon McCormick® Thyme, Ground

Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in stuffing mix. Add chicken broth, sage and thyme; toss gently. Spoon into lightly greased 2-quart baking dish. Bake 30 minutes or until heated through and lightly browned.


Gluten-Free Leftover

Turkey Chowder

One of my favorite meals is actually the day after Thanksgiving. Creative leftovers are my favorite and this dish takes the crown for a delicious and unique twist on leftover turkey.

Serves: 8 • Serving Size: 1 cup • 4 slices bacon, chopped • 1/2 cup chopped onion • 2 cups water • 4 medium red potatoes, cut in 1/2-inch cubes (about 2 cups) • 1 package McCormick® Gluten-Free Turkey Gravy Mix • 3 tablespoons gluten-free flour • 2 cups half-and-half • 2 cups cubed cooked turkey • 1 can (8 3/4 ounces) whole kernel corn, undrained • 1 teaspoon McCormick® Sage, Rubbed

Cook bacon in large saucepan on medium heat until crisp. Add onion; cook and stir 3 minutes. Add water and potatoes. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until potatoes are tender. Stir Gravy Mix and flour in medium bowl. Stir in half-and-half with wire whisk until smooth. Stir mixture into saucepan. Add turkey, corn and sage. Bring to boil on medium heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.


Pumpkin Pie Mousse

with Toasted Pecans I’m crazy for pumpkin and I’ve eaten enough pumpkin pies to tie a world record, I’m certain of it. So when I tried this pumpkin pie mousse, I was skeptical at first. It’s hard to beat pumpkin pie, but this dessert pulls off the feat with ease. Creamy, delicious and braces-safe. Who could ask for more?

Serves: Makes 5 (1/2-cup) servings. • 1 package (4-serving size) sugar free fat free vanilla instant pudding mix • 1 teaspoon McCormick® Cinnamon, Ground • 1/2 teaspoon McCormick® Ginger, Ground • 1 cup cold milk • 1 cup canned pumpkin • 1 1/2 cups thawed reduced fat whipped topping, divided

Mix pudding mix, cinnamon and ginger in large bowl. Add milk and pumpkin; beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spoon mousse into serving bowl or 5 dessert glasses. Refrigerate at least 1 hour to blend flavors. Just before serving, top with remaining 1/2 cup whipped topping.


Orange Sage Corn Bread

Crusted Turkey

I grew up with my grandmother’s West Virginia cooking and in West Virginia, they (and I) love cornbread. This recipe obviously caught my attention and I can attest - it sounds different but it’s delicious! Serves: Makes 12 servings. Corn Bread Crust: • 1 cup finely crumbled corn bread • 6 tablespoons McCormick® Sage, Rubbed • 1 tablespoon McCormick® Garlic Powder • 1 tablespoon McCormick® Onion Powder • 2 teaspoons McCormick Gourmet™ Sicilian Sea Salt • 1 1/2 teaspoons McCormick® Black Pepper, Coarse Ground • 1 turkey (12 to 14 lbs), fresh or frozen, thawed • 2 tablespoons oil • 1 tablespoon grated orange peel Turkey: • 1 turkey (12 to 14 lbs), fresh or frozen, thawed • 2 tablespoons oil • 1 tablespoon grated orange peel

Recipes courtesy of McCormick and Company

Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix Corn Bread Crust ingredients in medium bowl. Mix oil and orange peel. Brush on turkey. Coat entire surface of turkey evenly with Corn Bread Crust mixture. Place turkey, breast-side up, in prepared pan. Cover loosely with heavy duty foil. Roast 2 hours. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh). Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Serve with Sage & Citrus Perfect Turkey Gravy, if desired.


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r. Dustin Burleson is a speaker, teacher, author and orthodontic consultant for over 1,900 orthodontists located in 23 countries throughout the world. He writes and edits five newsletters monthly, is the director of the Rheam Foundation for Cleft & Craniofacial Orthodontics and operates a large multi-doctor, multi-clinic orthodontic and pediatric dental practice in Kansas City, Missouri. He helps kids and their parents get the healthy, beautiful smiles they deserve without missing work or school. His practices have transformed the smiles of over 15,000 children right here in Kansas City and he has helped more children in need through Smiles Change Lives than any other doctor in America. When he is not working on teeth, you can find him on his sailboat, jumping out of airplanes, or racing cars around the world. In a tightly-contested vote, he was recently named Best Dad in the World by two-thirds of his children.

Recipes courtesy of McCormick and Company