Pace yourself: When it comes to dinner, this week is not for the faint of heart. If you decide to order takeout on every day but Thanksgiving, we support you 100 percent. But if you want to get a little more ambitious (and make good use of all those leftovers), we have you covered. Here’s what to cook for dinner, November 25 through December 1.
1 bunch leeks
2 large bunches kale
1 red onion
2 small white onions + 1 large white onion
1½ cups frozen peas
1 large bunch cilantro
1 red bell pepper
1 tablespoon fresh ginger
15 garlic cloves
1 small head + 1 large head cauliflower
1 tablespoon fresh thyme
2 teaspoons fresh rosemary, plus sprigs for serving
2 teaspoons fresh sage, plus sprigs for serving
1 bunch green onions
½ cup pepitas
2½ to 3 pounds skin-on turkey breast
3 cups shredded leftover turkey
1 pound ground turkey
⅓ cup shredded white cheddar cheese
5 tablespoons unsalted butter
2 cups Monterey Jack cheese
½ cup milk
One 14-ounce can coconut milk
Two 28-ounce cans chickpeas
1 tin anchovies
One 28-ounce can red enchilada sauce
One 15-ounce can corn kernels
One 15-ounce can white beans
Bread and Pasta
1 store-bought refrigerated pie crust
1 pound fettuccine
12 small corn tortillas
Pantry Ingredients: olive oil, salt and freshly ground black pepper, Parmesan cheese, chile powder, coriander, red curry paste, white rice, smoked paprika, Dijon mustard, garlic powder, nonstick spray, cumin, cayenne pepper, chicken broth.
Monday: Kale and Cheddar Cheese Galette
Who says pie has to be sweet? This savory kale galette shines as a main dish, and the whole thing comes together in less than an hour. Now you can look forward to eating your greens.
Tuesday: Chickpea and Vegetable Coconut Curry
Sure, you could order takeout. Or you could ditch the menu, grab an apron and whip up this quick Thai-inspired dish in 30 minutes flat.
Wednesday: Kale Salad with Crispy Chickpeas
Tomorrow is the big day. This calls for a dinner that’s simple and hearty but still healthy. The secret to these extra-crispy chickpeas? Coat them in olive oil, lemon zest and paprika, then roast them in the oven on a sheet of parchment paper. Easy peasy. (Easy...chickpeasy?)
Thursday: Slow-Cooker Turkey Breast with Orange and Herbs
It’s the day of the show, y’all. And the only thing worse than no turkey? Dry turkey. Thankfully, we’ve discovered a genius trick that makes dry meat all but impossible. When you make turkey in a slow cooker, there’s zero fussing. You heard us: No basting, rotating or messing around with tinfoil. Plus, you’re saving precious oven space. Every. Single. Problem. Solved.
Friday: Spicy Turkey Enchiladas with Pumpkin Seeds
Bye, boring turkey sandwich. Thanks to plenty of melted Monterey Jack cheese and red sauce, these spicy turkey enchiladas make a fantastic day-after-Thanksgiving feast. A sprinkling of roasted, salted pepitas adds a fun seasonal flourish.
Saturday: White Turkey Chili with Avocado
Make quick work of the rest of your leftover turkey (and feed your entire family in less than an hour). Win, win.
Sunday: Lightened-Up Fettuccini with Cauliflower Alfredo Sauce
It’s a lighter, leaner version of our favorite indulgence. Instead of heavy cream, the luscious sauce starts with pureed cauliflower (with just an itty bit of milk and Parm mixed in). This totally counts as eating our veggies, right?