You’re planning to host a Thanksgiving for the books, meaning you might be dreading all the prep that precedes the big feast (and all those leftovers you’ll have to eat afterwards). To ease your stress, we created a clever lineup of dinners that will help you start your holiday cooking early and use up all (well, most) of the spare turkey, Brussels sprouts, cranberry sauce and mashed potatoes that will soon be filling your fridge. Of course, Thursday’s dinner is elegant enough to impress, yet a breeze to prepare. Shall we crown you Hostess with the Mostest now?
Here’s What to Cook Every Night This Week (November 20 – 26)
Consider your Thanksgiving prep complete.
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Published Nov 16, 2023
Photo: Liz Andrew/Styling: Erin McDowell
manusapon kasosod/Getty Images
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Produce
2 medium butternut squashes
3 small yellow onions
2 heads garlic
2 large shallots
6 ounces Lacinato kale
2 persimmons
1 orange
1 blood orange
1 jalapeño
6 radishes
4 ounces watercress
1 lemon
1 red onion
1 large sweet potato
8 ounces shredded Brussels sprouts
2 bunches thyme
2 bunches rosemary
1 bunch sage
1 bunch scallions
1 bunch cilantro
2 bunches chives
1 bunch parsley
Meat
2½ to 3 pounds skin-on turkey breast
3 cups shredded turkey or rotisserie chicken
1 large egg
12 slices smoked salmon
Dairy
3 ounces crumbled goat cheese
1 stick unsalted butter
8 ounces shredded Monterey Jack cheese
2 ounces grated Parmesan cheese
3 ounces crème fraîche
4 ounces shredded white cheddar cheese
8 ounces Brie cheese
Grains
1 pound bite-size pasta
12 small corn tortillas
Canned and Packaged Goods
32 ounces chicken stock
4 ounces coconut milk
One 15-ounce can chickpeas
3 ounces dried apricots
3 ounces pine nuts
28 ounces red enchilada sauce
2 ounces pepitas
3 cups leftover or store-bought mashed potatoes
Tortilla chips, for serving
6 ounces prepared cranberry sauce
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, curry powder, chili powder, cayenne, ground cinnamon, vegetable oil, Dijon mustard, lemon juice, whole-grain mustard, apple cider vinegar, garlic powder, smoked paprika, nonstick spray, all-purpose flour
Monday: Sheet Pan Curried Butternut Squash Soup
The trick to this sheet-pan wonder (which doesn’t require a moment of stove-top simmering, BTW) is roasting all the produce until caramelized for as much flavor as possible. Prepare a double batch, chill the leftovers, then reheat them to serve as an appetizer on Thanksgiving.
Tuesday: Kale Salad with Persimmons, Crispy Chickpeas and Fried Shallots
This centerpiece-worthy salad couldn’t be any more photogenic. (Chalk it up to those vibrant sliced persimmons.) Double the recipe, store all the elements separately so they retain their crispness and assemble the dish a second time on the big day to kick off dinner with a bang.
Wednesday: Butternut Squash and Goat Cheese Pasta Salad
This seasonal pasta salad keeps in the fridge like a charm, so you can make it ahead to serve first thing on Thursday with ease. Diced butternut squash, crunchy pine nuts and fresh thyme make it an easy homerun for your holiday table.
Friday: Spicy Turkey Enchiladas with Pumpkin Seeds
Put down the sliced bread and step away from the toaster: You can do better than an endless stream of cold turkey sandwiches. Instead, shred the leftover meat and turn it into filling for satiating enchiladas, complete with roasted pepitas, radishes and cilantro.
Saturday: Mashed Potato Fritters with Smoked Salmon and Chives
Leftover mashed potatoes don’t typically reheat to their former glory—unless you load them with cheese, mold them into patties and fry them, that is. The tangy crème fraîche and luxurious smoked salmon merely gild the lily. (This makes a killer brunch dish too, just sayin’.)
Sunday: Cranberry, Brussels Sprouts and Brie Skillet Nachos
Roast a fresh batch of sweet potatoes and sprouts (or use whatever leftover veggies you have from Thursday) along with cranberry sauce, Brie—from the epic charcuterie board you served, obvi—and shredded turkey or rotisserie chicken for protein.
