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Thanksgiving Recipes from the Nelson Team

Posted On11/20/2019

ContributorBrandon Eiges

Spending time with family during Thanksgiving is a wonderful time to reconnect with loved ones and share a meal. Several of our Nelson team members have shared their favorite holiday recipes; time to head into the kitchen, whip up some of these delicious plates and dig into a filling meal!

Cheesy Potatoes

Melissa Deurloo | Business Development Manager | Santa Rosa

This recipe is delicious, simple and one of my absolute favorites! Always a big hit for Thanksgiving, Christmas and Potlucks.

Serves: 4-6


1 package frozen potatoes (O’ Brien by Ore Ida brand [southern style if you don’t want the onions and peppers])
¼ to ½ cup butter
½ tsp onion salt
2 cups sour cream
1 can cream of chicken soup
2 cups grated cheddar cheese

In a medium saucepan, over medium heat combine soup, butter cheese and onion salt until melted.
Combine potatoes and sour cream in a 9×13 pan. Pour soup/butter/cheese mixture over the potatoes and mix well.
For added crunch top with cornflakes and a little melted butter. For additional flavor add bacon.

Bake at 350°F for 50-60 minutes, until bubbly and browned on
Should be bubbly on top and browned on the sides.


Joelle’s Anytime Garlic Noodles

Joelle Rivera | Operations Coordinator | Fremont

Serves: Approximately 4

Feel free to add your favorite seafood to this recipe!  Our favorites are shrimp or scallops!


1 pound chow mein noodles (Fresh if possible)
2 tablespoons olive oil
¼ cup unsalted butter
3 tablespoons minced garlic (Or as much as you like! We typically use a full one!)
¼ teaspoon red pepper flakes
½ tablespoon light brown sugar
1 tablespoon Maggi Seasoning
¼ teaspoon freshly cracked black pepper
¼ cup grated Parmesan cheese
1 small bunch cilantro, chopped (Green onion can be substituted for those who aren’t keen on cilantro)
2-3 pinches toasted sesame seeds

Cook the chow mein noodles according to the direction on the package. Drain.
In a wok or large sauté pan, melt the butter and olive oil over medium heat.
Add the garlic and sauté until aromatic but not browned, approximately 1-2 minutes.
Add the red pepper flakes, sugar and Maggi flavor cube.
Stir until the sugar is dissolved.
Remove the wok from the heat and quickly toss the noodles into the mixture.
Sprinkle in the black pepper, cheese and cilantro or green onion.
Toss the noodles ensuring that it is thoroughly covered.
Transfer to a serving dish and garnish with sesame seeds.
Serve immediately and enjoy!

Cranberry Sauce

Kalisha Gessesse | Recruiting Manager | Costa Mesa

Serves 4-6


1 14oz can of Ocean Spray Jellied Cranberry Sauce

Using a kitchen can opener, careful not to cut yourself on the edges of the can
Get a knife and make a cut in the bottom of the can, this will release the pressure from the can so the cranberry sauce slides out nicely.
Using the ridges as a guide cut into thin slices.
Plate and serve.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Kendall Johnson | Senior Creative & Technical Recruiter | San Mateo

Serves: 4-6


3 cups Brussels sprouts ends trimmed, yellow leaves removed
3 tablespoons olive oil
¼ teaspoon salt to taste
Roasted Butternut Squash:
1 ½ Ib butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup optional

How to Roast Brussels Sprouts:
Preheat oven to 400°F.
Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Trim ends of Brussels sprouts and remove yellow leaves.
Then, slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.
During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

How to Roast Butternut Squash:
Preheat oven to 400 F.
Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet.
Bake for 20-25 minutes, turning once half-way through baking, until softened.
(Note: You can roast both Brussels sprouts and butternut squash on
2 separate baking sheets at the same time, on the same rack in the oven.)

How to Toast Pecans:
Toast pecans in the preheated oven at 350°F.
Line a baking sheet with parchment paper.
Spread the pecans evenly on the baking sheet and toast 5 minutes until fragrant or lightly browned.
(Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.)
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
(OPTIONAL: For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired and toss with the salad ingredients to combine.)

Ruth’s Chris Sweet Potato Casserole

Morgan Manning | Office Coordinator | San Rafael

Serves: 4


Crust Mixture:
3/4 cup brown sugar
¼ cup flour
3/4 cup chopped nuts (pecans preferred)
¼ cup melted butter

Sweet Potato Mixture:
3/4 cup sugar
¼ teaspoon salt
¼ teaspoon vanilla
2 cups mashed sweet potatoes
1 egg, well beaten
¼ cup butter

Preheat oven to 350°F.
For the crust, combine brown sugar, flour, chopped nuts and melted butter mixing bowl and set to one side.
For the Sweet Potato combine sugar, salt, vanilla, mashed sweet potatoes, egg and butter-in the order listed. Combine thoroughly.
Pour Sweet Potato Mixture into buttered baking dish and sprinkle crust mixture evenly onto surface.
Bake for 30 minutes. Remove from oven and allow to set for at least 30 minutes before serving.

Pumpkin Cheesecake Cannoli

Anna Bies | Creative Marketing Manager | Corporate

Serves: 6-8


One 12-ounce bag semisweet chocolate chips, for dipping
6 to 8 large store-bought cannoli shells
1 stick unsalted butter, at room temperature
1 pound cream cheese, at room temperature
1 cup canned pumpkin puree
1 cup confectioners’ sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons lemon juice

Place the chocolate chips in a large bowl and set over a pot of boiling water (a double-boiler).
Allow the chocolate to melt, gently stir.
Take each cannoli shell and dip each end of the shell in the chocolate.
Set each shells out on a sheet tray lined with parchment paper and refrigerate.
Beat the butter with an electric mixer until light and pale in color. Add room temperature cream cheese and beat until well incorporated. Add the pumpkin puree, powdered sugar, spices and lemon juice. Mix well.
Place the filling in a pipping bag and chill to allow the mixture to firm up – 15-20 minutes.
Pipe filling into the cannoli shells.
Serve and enjoy!

Honey Baked Ham

Chris Allen | Division Director | Napa

Serves: 6-8


Go to Honey Baked Ham store.
Purchase Honey Baked Ham.
Serve on a large cutting board with colorful fruit.
Can be served hot or cold!