It’s been our tradition for the past couple of years to share recipes from our employees. We hope you enjoy, and have a safe and happy holiday!
Thanksgiving Recipes From Esker Employees
Click the link to jump straight to the recipe or browse through them all
Spicy, Honey or Candied Cinnamon Roasted Almonds
Recommended by Eric Stellpflug, Associate Product Consultant, who would recommend any of these – they make a great appetizer or dessert
Spicy Roasted Almonds
1 tablespoon chili powder
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 cups whole almonds
In a medium bowl, combine chili powder, olive oil, kosher salt, cumin, coriander, cinnamon, and pepper; add almonds and toss to coat.
Honey Roasted Almonds
2 cups whole almonds
1/4 cup white sugar
1/2 teaspoon kosher salt
3 tablespoons honey
3 tablespoons water
1 tablespoon almond oil
Mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
Candied Cinnamon Roasted Almonds
1 cup brown sugar
1/4 cup water
1 tablespoon cinnamon
1/8 teaspoon salt
2 cups almonds
Combine the brown sugar, water, cinnamon and salt in a sauté pan. Bring to a boil over medium heat.
Add the almonds and cook, stirring constantly, until the liquid evaporates and leaves a candy coating on the almonds.
Baking Instructions for all 3 Recipies
Line a baking sheet with parchment paper.
Bake at 350 degrees for 10-12 minutes.
For the Honey Roasted recipe, bake before mixing with ingredients.
For the other two recipes, bake after mixing with ingredients.
Allow to cool on the baking sheet.
Sausage Cornbread Stuffing
Recommended by Jody Trochlell, Business Development Manager, who after using her Grandma’s stuffing recipe for years tried a new one last year and everyone LOVED it so she will be making it again this year.
Source: Food Network
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes.
Recommended by Chris Patterson, Senior Software Developer, is partial to making this recipe as a side dish – goes great with turkey!
Source: Serious Eats
8 cups low-sodium homemade or store-bought low sodium chicken stock
1 ounce dried porcini mushrooms, cleaned
2 tablespoons olive oil
1/2 pound button mushrooms, thinly sliced
1/2 pound baby bella (cremini) mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
1 large shallot, diced (about 1/2 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
2 tablespoons fresh thyme, chopped
2 tablespoon butter
2 cups Arborio rice
1/2 cup dry white wine
2 bay leaves
2/3 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish (optional
In a medium saucepan, bring chicken broth to a simmer. Keep warm.
Pour 1 cup of warmed chicken broth into a small bowl. Add dried mushrooms and cover. Let soak until softened, about 15 minutes. Remove mushrooms and set aside. Return mushroom broth back to pan with chicken broth.
Heat oil in a large saucepan over high heat until shimmering. Add button and baby bella mushrooms, season with salt and pepper, and cook, stirring occasionally, until well browned, about 8 minutes. Add rehydrated porcini and continue to cook, stirring occasionally, until liquid is evaporated, about 2 minutes. Add shallot, garlic, and thyme. Season with salt and pepper, and cook, stirring, until fragrant, about 1 minute. Add butter and rice and cook, stirring, until rice begins to turn translucent, about 1 minute. Add wine and bay leaves and cook until wine mostly absorbed.
Add all except 1 cup of chicken stock and bring to a rolling boil, stirring occasionally. Cover and reduce heat to lowest setting. Cook for 10 minutes, stir, replace cover, and continue cooking until water is mostly absorbed, about 10 minutes longer. Stir in remaining cup of chicken stock, Parmesan, and parsley and season to taste with salt and pepper. Rice should be creamy and settle into a puddle slowly when spooned onto a plate. If too thick, thin out the rice with water or more stock. Serve immediately on very hot plates or bowls.
Recommended by Diana Eagen, Sales Director, is originally from Indiana so she had to represent the corn state!
1 can whole kernel corn, drained
1 can cream-style corn
1 package Jiffy corn muffin mix
1 cup sour cream
1/2 stick butter, melted
1 cup shredded Cheddar
Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Recommended by Sarah Joiner, Mid-Market Account Executive
Source: Food Network
1/4 cup freshly squeezed orange juice
1/4 cup 100 precent cranberry juice
1 cup honey
1 pound fresh cranberries, approximately 4 cups
Wash the cranberries and discard any soft or wrinkled ones.
Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.
Tri-Orange Pudding Salad
Recommended by Angie Hoffman, Engagement Manager, this is one that her family really likes with their Thanksgiving dinner
2 boxes Tapioca Pudding mix
3 cups orange juice
1 large can chunked pineapple (drained)
1 medium can mandarin oranges (drained)
1-2 ripe bananas
Mix tapioca and orange juice in medium saucepan and cook until done (follow directions on the pudding box)
Allow pudding to cool
Add pineapple and oranges
Then right before serving, add sliced up bananas
Recommended by Frank Cook, Engagement Manager, has a lot of tips on how to grill the perfect turkey including two different methods