I’m guessing most of you have your Thanksgiving menus all set, but in case you’re still looking for inspo, I curated a slew of ideas and posted it here. As for what’s on the meal plan, it’s a combo of simple meals, ideas for making use of leftover turkey, and a savory pie that’s terrific for extra friends and family who may be visiting.
Savory Roasted Vegetable Pie
This is a terrific dish for dinner, or lunch or brunch. It also happens to be a tasty option for vegetarians at your Thanksgiving table. It’s a very unfussy, whole-grain crust that uses olive oil instead of butter (if you want to save on time, feel free to pick up a frozen, store-bought crust instead). The pie can be made ahead and reheated and will tasty for up to three days.
Sheet Pan Salmon with Vegetables and Feta
It’s hard to argue with the ease of dinner all done on a single sheet pan. You start by roasting potatoes, cherry tomatoes, and red onions until they’re about done. Then add chunks of feta and salmon filets rubbed in a savory spice blend. You can also swap in different vegetables (I’m fond of sliced fennel here).!
Instant Pot Beef and Butternut Squash Chili
I have company staying this week, so need to have some easy recipes handy to feed a crowd in advance of Thanksgiving. This chili is on the menu. I’ll make it with ground chicken instead of beef and sweet potatoes instead of squash (since that’s what’s in the freezer and pantry). It’s super tasty and couldn’t be easier.
Colorful Cheeseboard Supper
This is a great, “I just don’t feel like cooking” kind of supper. Just fling open your fridge, pull out all the bits and bobs, and assemble a snack board. It’s satisfying enough for supper, and also excellent for nibbling when guests come over.
Turkey Sandwiches with Muhammara
This recipe was developed with chicken in mind, but it’s also a terrific way to use up leftover Thanksgiving turkey. Just whiz up the savory muhammara in your food processor, tuck in arugula or any extra salad greens, and you’ve got an excellent lunch or dinner on your hands.
Shaved Fennel & Celery Salad with Persimmon and Pistachios
How to Make Turkey Broth
Don’t toss those turkey bones! Your future self will be so grateful that you turned them into a golden broth to stash in the freezer. This method shows how easy it is to do. You can make it with your Instant Pot if you prefer, figuring 45 minutes and either quick or natural release.
SHOPPING LIST
Savory Roasted Vegetable Pie
¾ cup whole-wheat flour
⅔ cup all-purpose flour
1/3 cup extra-virgin olive oil
1 teaspoon red or white wine vinegar
8 ounces cremini or button mushrooms
3 cups cubed (1-inch) butternut squash, fresh or frozen
2 cups stemmed, chopped, kale
8 ounces shallots
3 eggs
¾ cup low-fat milk or plant milk
1 cup low-fat cottage cheese
1 ½ cups grated Gruyère cheese (3 ounces)
Sheet Pan Salmon with Vegetables and Feta
1 pound small waxy potatoes (such as red-skinned or Yukon Gold), cut into slices that are no thicker than 1/4-inch
1 ½ cups cherry tomatoes
1 medium red onion, halved through the stem and cut into ¼-inch-thick wedges
1 ½ tablespoons extra-virgin olive oil, plus a little extra
1 1/2 teaspoons kosher salt, divided
Freshly cracked black pepper
Four 5-6-ounce filets fresh salmon, tiny bones removed
1 ½ teaspoons ground sumac
1 ½ teaspoons ground cumin
A few dashes cayenne pepper
1 1/2 teaspoons brown sugar
4 ounces feta
½ cup roughly chopped fresh basil
1/2 lemon
Instant Pot Beef and Butternut Squash Chili
2 teaspoons extra-virgin olive oil
1 large yellow onion
1 pound ground beef (or turkey, lamb, venison, or a combination)
One 1 1/4-ounce packet taco seasoning mix
2 cups uncooked, cubed (1/2 inch) butternut squash
1 1/2 cups cooked pinto beans (one 15-ounce can, drained)
One 14.5 ounce can diced tomatoes
1/8 teaspoon cayenne pepper
Favorite chili garnishes, such as sour cream, avocado, cilantro, scallions, cheese, and salsa
Colorful Cheeseboard Supper
See blog post here for ingredient details
Turkey Sandwiches with Muhammara
One 12-ounce jar roasted bell peppers
2/3 cup pecan halves
1/4 cup panko or other unseasoned bread crumbs
1 clove garlic
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (or 1 1/2 tsp balsamic vinegar + 1 tsp honey)
8 slices crusty bread, such as whole-grain levain
8 ounces sliced turkey (~ 3 cups)
Generous handful arugula
Shaved Fennel, Celery, and Persimmon Salad
4 stalks celery
2 medium bulbs fennel
2 Fuyu persimmons
½ cup lightly packed Italian parsley leaves
1/2 head treviso or radicchio
2 teaspoons white or mellow miso
1 teaspoon Dijon mustard
1/4 cup white, red, or champagne vinegar
½ cup extra-virgin olive oil
1/3 cup chopped dates
⅓ cup chopped roasted salted pistachios
How to Make Turkey Broth
1 cooked turkey carcass
2 ribs celery
2 carrots
1 large onion
2 bay leaves
Optional add-ins: 2 cloves garlic, 2 sliced leeks, 6 black peppercorns, handful of parsley, 3 sprigs thyme