Thanksgiving Recipes from California Walnuts courtesy of

Thanksgiving Recipes from California Walnuts courtesy of FACEBOOK | TWITTER | […]

Thanksgiving Recipes from California Walnuts

courtesy of


Thanksgiving recipe inspiration with a California walnut twist:

California Walnut and Mushroom Burgers with Cucumber and Walnut Salad (this is a great plant-based alternative for Thanksgiving)
Roasted Sweet Potatoes with Meringue and California Walnuts
Sweet and Spicy Brussels Sprouts with California Walnuts
Sweet Potato Cheesecake with Meringue and Caramelised California Walnuts

Comforting Thanksgiving dishes that are packed with creamy and nutritious California walnuts.

California Walnut and Mushroom Burgers with Cucumber and Walnut Salad

Walnuts add a meaty texture to this burger, blending perfectly with the mushrooms. The California walnut and cucumber salad adds an extra level of nuttiness enhanced by a drizzle of walnut oil.

Preparation time: 30 mins
Serves: 4

You’ll need:

For the burgers:
250g mushrooms, finely chopped
2 tbsp olive oil
1 x 400g tin of black beans, drained
70g California walnuts, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, minced
4 tbsp bread crumbs (this recipe uses panko, but regular breadcrumbs can be used)
Salt and pepper
170g plant-based alternative to yoghurt
A squeeze of lemon juice

For the cucumber salad:
150g cucumber, thinly sliced
35g California walnuts, toasted and roughly chopped
1 tbsp lemon juice
1 tsp finely chopped fresh dill
A drizzle of walnut oil

4 buns of your choice (brioche or wholemeal work well)


1. Place the mushrooms and a teaspoon of the oil into a medium sized non-stick frying pan. Season with a pinch of salt and sauté over a medium heat until they’re a rich dark brown.

2. Place the cooked mushrooms, black beans, California walnuts, cumin, coriander, one minced clove of garlic and the breadcrumbs into a mixing bowl. Season generously and knead into one lump, then shape the mixture into four burgers.

3. Stir together the yoghurt with the remaining minced garlic and season to taste with lemon juice, salt and pepper, then set aside

4. Mix together the cucumber salad ingredients, adding the walnut oil at the end.

5. Place the remaining oil into the frying pan you were using earlier and fry the burgers for 2-3 minutes on each side.

6. Lightly toast the buns and spread with the yoghurt mixture, then top with the burgers, followed by some of the cucumber salad to serve.

Sweet and Spicy Brussels Sprouts with California Walnuts

Whether you love them or hate them, Brussels sprouts are a staple dish at Thanksgiving. To make sure your family love them this year, add a sweet and spicy kick to your Brussels. With crunchy California walnuts, honey and chili, this side dish is sure to pack a punch.

Preparation time: 25 mins
Serves: 5

You’ll need:

75g California walnuts, coarsely chopped
2 tbsp vegetable oil
450g Brussels sprouts, halved
1 tsp grated fresh ginger
60ml vegetable stock
1 tbsp honey
1 tbsp lime juice
1 tsp chilli garlic sauce
1 tsp soy sauce


1. Place the California walnuts into a large frying pan over a medium heat. Cook for 5 minutes or until toasted and fragrant, stirring frequently. Remove from the frying pan and set aside.

2. Heat the oil in the same frying pan over a medium to high heat. Add the Brussels sprouts and ginger and cook for 5 minutes, or until the sprouts are lightly browned, stirring frequently.

3. Add the remaining ingredients and reduce the heat to low. Cook for 5 to 10 minutes, or until the sprouts are tender and glazed with the sauce. Toss with the toasted California walnuts and serve immediately.

Sweet Potato Cheesecake with Meringue and Caramelised California Walnuts

This recipe takes a classic Thanksgiving side dish and creates a dessert that everyone will want a slice of. With sweet and nutty caramelised California walnuts and a cinnamon spiced cheesecake filling, this dessert will be a family favourite for Thanksgiving.

Preparation time: 80 mins
Serves: 8

You’ll need:

For the base:
100g butter, melted
200g digestive biscuits
1 tsp ground cinnamon

For the filling:
1 tsp ground cinnamon
1/2 tsp grated fresh nutmeg
1/4 tsp ground cloves
A pinch of salt
375g cream cheese, room temperature
150g brown sugar
200g sweet potatoes, roasted and pureed
1 tbsp vanilla extract
3 eggs

For the meringue:
200g egg whites
170g brown sugar

For the caramelised California walnuts:
100g California walnuts
50g sugar
20g butter
1/4 tsp ground cinnamon


1. Preheat the oven to 150ºC. Line a baking tray with baking paper and place to one side.

2. Place the California walnuts, sugar, butter and cinnamon into a preheated medium non-stick frying pan over a medium heat. Cook for 5 minutes, stirring continuously, until the California walnuts are coated with the melted sugar mix, then immediately transfer to the baking tray to cool.

3. Next, finely crush the biscuits and place to one side. In a bowl, mix the melted butter and cinnamon, then mix well with the crushed biscuits. Transfer the mix into a loose-based round tin, firmly pressing the mixture into the bottom of the tin, then place into the fridge to set.

4. To make the filling, combine the cinnamon, nutmeg, cloves and salt in a small bowl and set to one side. Using an electric whisk, mix the cream cheese and brown sugar in a large bowl until smooth. Add the sweet potatoes, vanilla, and spice mixture, and whisk again until smooth. Next, add the eggs one at a time whilst whisking.

5. Take the cheesecake base out of the fridge, pour in the sweet potato filling and bake for around 50 minutes. Leave to cool completely.

6. Place the sugar into a preheated saucepan and heat until it reaches 100ºC. Using an electric whisk, mix the egg-whites and when they begin to stiffen into soft peaks add a little of the heated sugar. Continue whisking, adding the remaining sugar a little at a time, at high speed until the meringue is smooth and firm and has cooled down (for around 10 minutes).

7. Remove the baked cheesecake from the fridge and dry the surface with some kitchen roll to remove any moisture. Place a layer of the caramelised California walnuts on top of the cheesecake (reserving a few for decoration).

8. Place the meringue mix on top of the cheesecake and spread it evenly over the surface, using a spoon to form peaks. Use a kitchen blow torch to lightly brown the meringue. Decorate with the remaining caramelised California walnuts to serve.

Thanksgiving Sweet Potato Casserole with California Walnuts

A traditional American dish with a twist. A staple feature at every Thanksgiving table, the nuttiness of California walnuts is the perfect addition to the roasted sweet potato and meringue topping. This dish is a must-try!

Preparation time: 60 mins
Serves: 4

You’ll need:

For the meringue*:

250ml water
2½ tbsp gelatine powder
250g sugar
2 egg-whites

*alternatively, you can top with marshmallows

For the toasted California walnuts:

1 tbsp butter
A pinch of vanilla powder
200g California walnuts

For the sweet potato puree:

1kg sweet potatoes (around 4), peeled and chopped
2 tbsp brown sugar
1 tbsp butter
Pinch of salt
½ tsp grated fresh nutmeg
A pinch of ground cinnamon


1. Preheat the oven to 180ºC.

2. Pour 125ml of the water into a bowl and add the gelatine – leave to stand for around 10 minutes.

3. In the meantime, place the sugar and remaining water into a saucepan and cook over a medium-high heat for around 8-10 minutes, or until the sugar and water mixture reaches 120ºC. Remove from the heat, then add the gelatine mixture and stir until dissolved.

4. Using an electric mixer or whisk, whisk the egg whites at medium-high speed until soft peaks are formed.

5. Add the sugar and water mixture gradually whilst whisking, then continue to whisk for a further 15 minutes, until the mixture stands in stiff peaks.

6. Next, heat 1 tbsp of butter in a pan over a medium heat. When the butter is foamy, add the California walnuts and vanilla and stir until they are toasted – around 2-3 minutes. Place the toasted California walnuts on two sheets of kitchen roll and set aside.

7. Bring a large saucepan of water to the boil, then add the chopped sweet potatoes and cook for 10 minutes.

8. Once cooked, place the sweet potatoes, brown sugar, butter, salt, nutmeg and cinnamon into a food processor and blend until the mixture forms a smooth puree.

9. Spread the puree evenly in an oven-proof dish. Cover with the toasted California walnuts and spread the meringue on the top and bake for 10-12 minutes – until the meringue is lightly browned.

10. Serve whilst hot.