An FP Friendsgiving: A holiday recipe roundup from leaders in the wealth industry

November 24, 2025 6:00 AM

A turkey and side dishes on a table for Thanksgiving dinner

Most of us have long-held holiday traditions, with food being one of the centerpieces. We'll gather around tables for Thanksgiving and dip into casserole dishes filled with delectables that have been served up for years and maybe even decades.

While no one is likely to forgo their cherished traditions, it can be a treat to try a new dish from time to time. And with that in mind, FP asked many well-known people in the wealth management industry to share their favorites.

Below you'll find a fairly full meal, from appetizers to desserts, and everything in between.

If the meal gets too big and you need to punt on one dish, you can always prepare FP Editor-in-Chief Brian Wallheimer's family cranberry sauce recipe. It's simple: Open one can of jellied cranberry sauce, slowly allow the can-shaped mass to exit the can onto a serving dish, and then cut to desired thickness. Delicious!

Otherwise, enjoy the recipes below. And Happy Thanksgiving from the Financial Planning team.

Marc Squires’ Ham Rolls

Marc Squires, head of clearing sales and relationship management for Fidelity Institutional Wealth Management Services

Marc Squires' grandparents grew up in North Dakota, and the Thanksgiving Ham Roll legend began with them. His earliest Thanksgiving memories featured the ham rolls as a staple appetizer. While the combination of ham, cream cheese and pickles seemed odd and maybe a little intimidating to him as a child — the first try was deliciously life changing. His own children are now working their way through loving the ham rolls.

Ingredients:

Sliced ham
Cream cheese
Pickles

Directions: Lay sliced ham flat on a cutting board and spread cream cheese (to desired amount) on each piece. Add a layer of pickle on top of cream cheese and roll into a log. Slice into sushi bite-sized pieces. Repeat until desired quantity is achieved!

Shannon Spotswood’s Foolproof Turkey and Granny’s Cranberry Sauce

Shannon Spotswood, CEO of RFG Advisory

"My mother was born in Lafleche, Saskatchewan, a small town on the Canadian prairies. For the first 12 years of her life, my granny did all the cooking over a wood-fired stove. When they moved to Everett, Washington, and my granny finally enjoyed the convenience of modern appliances and grocery stores, her cooking skills reached new heights. In my father's eyes, nothing was better than her Thanksgiving cranberry sauce. She would make him an extra batch, storing it in mason jars for him to enjoy throughout the holiday season. My favorite part of this recipe — beyond the way it makes your kitchen smell divine — is the perfect balance of tart cranberry sauce paired with the simple taste of turkey. It's truly a match made in heaven."

Foolproof Turkey

One day ahead: Prep the turkey

Remove fresh turkey from packaging, remove neck and giblets.
Rinse turkey under cold water, pat dry with paper towels.
Place turkey on a baking sheet and lightly salt all over. Leave uncovered in the fridge overnight. This dries the bird out, making it crispier.

Game day: Make the turkey.
Directions: Remove turkey from the fridge and pat dry with paper towels. Squeeze juice of 1 lemon into the cavity. Shove into cavity (don't overcrowd) the Thanksgiving fresh herb grand slam (sage, parsley, oregano, thyme) and 2 garlic cloves.

Take 2 softened sticks of butter and a good drizzle of EVOO and rub ALL over the bird. Give it a good massage. Shake salt pepper all over. (My go to salt is Maldon Sea Salt Flakes — order from Amazon).

Prepare your roasting pan — I give it a good coat of olive oil and butter, 2 Tbsp chopped fresh herb grand slam, 1 sliced onion, 2 or 3 cloves of garlic, salt and pepper.

Spray turkey cooking wire rack and place in pan, put turkey on rack.

Leave turkey on counter and allow it to come to room temperature (70 degrees Fahrenheit) – this takes about 2 hours.

Make a little tinfoil tent for turkey – spray one side with cooking spray.

Insert meat thermometer — this is a must have gadget to cook turkey. Heat oven to 400F and roast for 30 minutes.

Pull turkey out and apply the magic trick to give your bird that magazine-worthy look once cooking is finished — a healthy sprinkle all over with paprika.

Reduce heat to 350 degrees, cover with tinfoil tent. Cook until your thermometer reads 161 degrees on breast. You should be able to wiggle the legs and feel like you could rip them off. I start checking it around 150 degrees.

You'll be surprised but this method cooks the bird a lot faster!

Rest: This is critical. Do not transfer the turkey to the table immediately. Put turkey on a rimmed baking sheet, loosely tent it with foil and let it rest for at least 30 minutes (and up to an hour).

Transfer turkey to cutting board and carve.

Granny's Cranberry Sauce

Ingredients:

2 bags fresh cranberries
1 cup water
Juice from 2 oranges
Juice from 1 lemon
Juice from 1 lime
Zest of 2 oranges, 1 lemon, 1 lime (be sure to zest the fruit before you squeeze it!)
¾ cup sugar
Pinch salt

Directions: In a medium sauce pan over high heat, bring water, juice and sugar to a boil. Add cranberries, zest and salt and return to boil. Reduce the heat to medium and boil gently for 10 minutes.

Transfer sauce to a pretty serving bowl. Cover and chill until ready to serve

Pro tip: You can make this ahead of time. Cranberry sauce will keep for 10 days in a covered container in your refrigerator.

Cheng Family's Sticky Rice Stuffing

Marguerita Cheng, CEO of Blue Ocean Global Wealth

"I identify as multicultural and multiracial. My dad was born in China and came to the U.S. by way of Taiwan. My mom is of Irish and Eastern European heritage (present day Slovakia).

"For my dad, no meal is complete without rice. For many families, no Thanksgiving meal is complete without stuffing. When you grow up attending religious education and Mandarin language school on the weekend, you learn to honor, celebrate and create new traditions. My mom always prepared two types of stuffing — a traditional bread-based version, and a Chinese version, made from glutinous or sticky rice, shiitake mushrooms and Chinese sausage. The combination of the savory Chinese sausage and the sweet sticky rice are a delight for the senses.

"Asians often express their love through food. In fact, food is considered the primary love language in many families where verbal expressions of love may be less customary. Dishes with sticky rice are often served during Lunar New Year and other holidays. My mom wanted to ensure that everyone had a seat at the table."

Ingredients:

2-3 cups sweet (glutinous) rice, not sushi rice
1½ lbs of sliced Chinese sausage (you can eliminate for vegan option)
1 cup dried shiitake mushrooms
1 cup of roasted chestnuts, chopped
1 medium onion or 3 shallots, chopped
2-3 cloves garlic, minced
1 tbsp minced ginger
½ cup soy sauce (light or regular)
¼ cup Shaoxing rice wine (can substitute dry sherry or mirin)
2 tsp sesame oil
½ tsp ground white pepper
¼ cup vegetable oil
Vegetable broth as needed

Optional: lotus seeds, pumpkin seeds or walnuts
Optional: golden raisins, raisins or dried cranberries
Optional: dried pear or apricot, chopped

Directions:
Soak the rice: Place the sticky rice in a large bowl and cover with cold water by at least two inches. Soak the sticky rice for at least 8 hours. Be certain to drain thoroughly.

Soak the mushrooms: While the rice is soaking, place the dried shiitake mushrooms in a bowl with warm water and soak for about 20 minutes. Drain the liquid from the shiitake mushrooms and save for later. Be sure to remove the stems from the shiitake mushrooms.

Cook the sausage: Heat vegetable oil in a large pan over medium-high heat. Add the shallots or onion and cook until softened. Next, add the minced garlic and ginger to the shallot/onion mixture. Finally, add the sliced Chinese sausage and cook until it begins to crisp. Be sure not to overcook.

Combine and bake: Add the drained sticky rice, chopped mushrooms and chestnuts to the pan. Add the soy sauce, rice wine, sesame oil and white pepper. For a more umami flair, add the reserved mushroom liquid or vegetable broth. You can bake in a covered dish until the rice is cooked.

Options: You can add nuts or dried fruit prior to baking.

Swift Family Honey Balsamic Brussels Sprouts

Marie Swift, founder and CEO of Impact Communications

Courtney Swift (left) and Marie Swift (right)

"Welcoming our new daughter-in-law, Courtney, into the family nine years ago turned out to be a wonderful, meatless catch. As a registered nurse, vegan and self-proclaimed health nut, Courtney has inspired the entire Swift household to eat healthier foods. While we still have chicken or steak as a side dish for our carnivores, our family has grown to love a more plant-based diet. Our extended family members are often surprised by how tasty the vegan options are when we bring them to share at holiday parties.

"While the Brussels sprouts are a Swift household favorite, I have used this wonderful glaze in other dishes. For example, tossing in roasted carrots, cauliflower, parsnips, butternut squash and/or sweet potatoes makes a tasty, eclectic mix. Toasted nuts (like almonds, pecans or walnuts) add a crunchy, flavorful topping.

For non-vegetarians, roasted turkey, grilled chicken or even steak pairs very well with this side dish. However, roasted mushrooms and lentil loaf are great vegetarian-friendly pairings.

I recommend tossing the Brussels sprouts in the glaze immediately before serving to ensure maximum crispiness. For a sweeter glaze, add more honey (or maple syrup). For a thicker glaze, include some cornstarch or tapioca starch.

Ingredients:

1 lb Brussels sprouts
1 tbsp avocado oil
4 tbsp balsamic vinegar
2 tbsp honey or maple or agave syrup (vegan substitutes for honey)
2 tbsp extra-virgin olive oil
2 cloves of minced or grated garlic
½ tsp sea salt
½ tsp freshly ground black pepper
*Cornstarch or tapioca starch (optional, for a thicker glaze)

Directions: Preheat oven to 400F.

Rinse the sprouts, trim stems and slice in half. Drizzle with avocado oil. Add a pinch of sea salt and pepper. Toss until sprouts are evenly coated.

Place sprouts on a large baking sheet, cut side down. Don't overcrowd them. Roast for 18-20 minutes, or until crispy and golden brown.

While sprouts are roasting, make the glaze. In a small saucepan, whisk together olive oil, honey or syrup of your choice, balsamic vinegar and garlic. Simmer on medium-low heat until the sauce slightly thickens (about 5 minutes).

Remove Brussels sprouts from the oven and toss with glaze. Serve immediately.

Jean Edelman’s Quinoa and Cranberry Stuffed Acorn Squash

Ric Edelman, founder of the Digital Assets Council of Financial Professionals

"My wife, Jean, is the amazing cook in our house. Her Quinoa and Cranberry Stuffed Acorn Squash is the perfect dish for Thanksgiving, and easy, too. She shared this, and others, on her weekly podcast."

Ingredients:

2 acorn squash, halved and seeded
2 cups low-sodium vegetable broth
1 cup onion, diced
1 cup celery, diced
1 tbsp olive oil 1 tbsp minced garlic
1 cup quinoa, rinsed
½ cup chopped pecans
½ cup dried cranberries
¼ tsp cinnamon
½ tsp thyme
Sea salt and pepper, to taste

Directions: Preheat the oven to 350F.

Place squash halves cut side down on a baking sheet and roast for 45 minutes, or until tender. In a pan, heat olive oil and sauté onion, celery and garlic until soft. Add rinsed quinoa and vegetable broth. Cover and cook until quinoa is fluffy, about 15 minutes. Stir in pecans, cranberries, cinnamon, thyme, salt and pepper.

Fill roasted squash halves with quinoa mixture. Return to the oven for 10 minutes to warm through.

Keller Family Cranberry Sauce

Kevin Keller, CEO of CFP Board

Ingredients:

¾ cup sugar
1½ cups water
12-ounce package fresh cranberries
¾ cup of drained crushed pineapple

Directions: Boil water and sugar for five minutes in a 2-quart or larger saucepan. Add cranberries and boil 5 minutes, stirring occasionally; remove from heat. Stir in crushed pineapple; cool, then refrigerate.

Note: Great to make ahead.

Cousin Sara's Macaroni and Cheese With Roasted Tomatoes

Tobias Salinger, chief correspondent at Financial Planning

Toby Salinger (right) with his cousin Sara

"My cousin Sara is one of the best cooks and greatest people I know. This is a recipe she sent me because it's accessible to my cooking ability and it always disappears very quickly at any Friendsgiving or holiday event."

Ingredients:

3 cups cherry tomatoes, halved
Cooking spray
¼ tsp black pepper
12 oz large elbow macaroni
2 cups shredded sharp cheddar cheese (+ more for sprinkling on top of casserole)
1 egg, beaten
1 ½ tsp kosher salt
¼ teaspoon ground red pepper
1 (12 oz) can evaporated milk

Directions: Preheat the oven to 375F.

Place tomatoes in a 13x9 baking dish coated with cooking spray. Sprinkle with black pepper. Bake for 30 minutes or until browned, stirring occasionally.

While the tomatoes bake, cook the macaroni in boiling water according to package directions and drain. Return the macaroni to the pan and place over medium-low heat. Add 2 cups cheese, beaten egg, salt, red pepper and evaporated milk. Cook for 4 minutes (or until cheese melts), stirring constantly.

Once cheese is melted, add tomatoes and put into a casserole dish coated with cooking spray. Sprinkle additional cheese on top and bake until cheese topping is melted.

Louis Barajas’ Turkey Mole

Louis Barajas, CEO and co-founder of International Private Wealth Advisors

"I grew up eating this. As a Latino family, we like to combine the tradition of Mexico and the U.S. tradition of turkey (this is normally made with chicken). We will often add Spanish rice and pinto beans as well."

Ingredients:

1 small jar of Doña Maria mole paste
2 cups water or turkey broth
1 tsp chicken bouillon (optional)
1 tablet Mexican chocolate, chopped (such as Chocolate Abuelita)
2 cups cooked turkey, shredded or cubed

Directions: In a large skillet or saucepan, add the mole paste, water/broth and bouillon (if using). Stir occasionally over medium heat until the paste is fully dissolved, about 5 minutes.

Add the chopped Mexican chocolate and continue stirring until it dissolves, about 3 minutes. Add the cooked turkey and stir to coat. Cook for another 5 minutes, or until the turkey is heated through.

Serve with warm corn or flour tortillas.

Joel’s Boozy Sweet Potato Pudding

Joel Bruckenstein, publisher of Technology Tools For Today (T3)

Joel found traditional sweet potato pudding recipes too dense for his family's taste. Through trial and error, he developed this lighter version that has been a favorite at the Bruckenstein table for about 15 years.

Ingredients:

3 lbs sweet potatoes
½ cup orange juice (fresh if possible)
3 eggs
½ cup brown sugar
½ cup heavy cream
1 stick unsalted butter
½ cup dark rum or bourbon
1 teaspoon cinnamon (optional)

Directions: Preheat oven to 400F.

Cook sweet potatoes for one hour. Let cool until you can handle them.

Set oven to 375F.

Peel potatoes, discarding skin and tough fibers. Place potatoes, juice, eggs, sugar, cream and butter in a blender. Blend until smooth. Add bourbon or rum and cinnamon if desired. Blend.

Pour mixture into a greased 9x12 baking dish. Bake until golden on top, approximately 45 minutes to an hour, depending on the oven.

Mom’s Coconut Pie

Dennis Moore, CEO of the Financial Planning Association

"My mom has made this coconut pie for Thanksgiving, Christmas and my birthday since I was a kid, and it is always a fan favorite. A lot of times it is a race to get to the pie first to make sure you get a slice. So, my mom started making an extra pie and keeping it aside just for me. She still makes it, and it always makes me think of my childhood, the holidays and all the joy and good times with that time of year, such as playing pick up basketball with family and friends over the holidays."

Ingredients:
Pie crust

2 cups all purpose flour
¾ cup Crisco
1 tsp salt (optional)
¼ cup water

Pie filling:

1 cup sugar
¼ cup flour
2 cups milk
¼ cup evaporated milk
2 egg yolks
1 tbsp butter
1 tsp vanilla
1 cup coconut

Meringue:

4 egg whites
4-6 tsp sugar
1 tsp cream of tartar

Directions:
Pie crust: Preheat oven to 375F. Blend flour, Crisco and salt until crumbly; add ¼ cup water, and mix. Divide dough in half (makes two crusts) and roll out on a floured surface. Place one piece in a pie pan and trim around the edges. Cook for about 20 minutes, or until done.

Pie filling: In a saucepan on the stove, mix sugar and flour together and then add the milk and evaporated milk. Whip the egg yolks and add them to the mixture. Cook until thick, then add the butter, vanilla and coconut. Stir all together and cook for 1 minute. Let it set. After it sets, pour the filling into the pie crust.

Meringue: Beat egg whites with sugar and cream of tartar and mix until peaks form. Add to the top of the pie. Sprinkle some coconut on top and bake at 375F until brown, about 2-5 minutes.