Thanksgiving—or as we like to call it, the Super Bowl of food holidays—is finally here. We're sure you already have a menu for the big feast (in case you don't, we've got you covered), but what are you going to eat the rest of the week? Presenting seven dinners to cook before, during and after Turkey Day, including dishes that will make the most of your leftovers.
Here’s What to Cook Every Night This Week (November 22 – 28)
1 medium yellow onion
4 cloves garlic
1 medium fennel bulb
8 medium carrots
2 large shallots
3 ounces Lacinato kale
1 small butternut squash
2 small onions
1 blood orange
4 ounces watercress
2 bunches thyme
1 bunch rosemary
1 bunch sage
1 bunch scallions
1 bunch cilantro
1 bunch chives
2½ to 3 pounds skin-on turkey breast
5 large eggs
12 slices smoked salmon
5 ounces crumbled goat cheese
1 stick unsalted butter
8 ounces shredded Monterey jack cheese
5 ounces grated Parmesan cheese
3 ounces crème fraiche
1 ounce heavy cream
1 pound bite-sized pasta (like orecchiette)
12 small corn tortillas
Canned and Packaged Goods
4 ounces pumpkin seeds
4 ounces pine nuts
One 15-ounce can chickpeas
4 ounces dried apricots
One 28-ounce can red enchilada sauce
Pantry Ingredients: extra-virgin olive oil, white sugar, paprika, kosher salt, freshly ground black pepper, vegetable oil, Dijon mustard, whole-grain mustard, apple cider vinegar, cinnamon, garlic powder, smoked paprika, nonstick spray, all-purpose flour
Monday: Carrot, Fennel And Miso Soup
Make a double batch: This fall beauty is vegan, dairy-free and gluten-free, so everyone can get in on the reheated leftovers come Thursday. (Yes, leftovers on Thanksgiving, because you deserve a break.) Don't skimp on the sweet-and-salty pine nut-pumpkin seed crunch on top.
Tuesday: Kale Salad With Persimmons, Crispy Chickpeas And Fried Shallots
Ditch the wimpy kale Caesar for a seasonal stunner that's packed with dried apricots, sliced persimmons and lemon-Dijon dressing. It feels fancy, but it doesn't take a lot of time or effort—something we could all use in that final sprint before Turkey Day.
Wednesday: Butternut Squash And Goat Cheese Pasta Salad
Thursday: Slow-cooker Turkey Breast With Orange And Herbs
Why fuss over a whole bird when you're only feeding a few people? This hands-off turkey breast recipe is sure to leave your guests satisfied (and you with plenty of leftovers).
Friday: Spicy Turkey Enchiladas With Pumpkin Seeds
Leftover turkey gets old after about two sandwiches. But this flavorful 40-minute recipe totally transforms the main event into something you'll actually be excited to eat.
Saturday: Mashed Potato Fritters With Smoked Salmon And Chives
Mashed spuds have never looked so damn classy. While we're partial to topping the fritters with smoked salmon and crème fraiche, you can also eat them latke-style with applesauce and sour cream or serve them with beef instead.
Sunday: Eggs Baked With Stuffing
The easiest way to give leftover stuffing a second life? Bake it with butter, cheese and a runny egg. They taste even better with a fresh mimosa.
For even more great recipes, check out our first cookbook, Only the Good Stuff.