5 Weeknight Dinners to Get You Pumped for Thanksgiving
Monday: Turkey Albondigas Soup
Already fantasizing about that big turkey dinner? This soup will satisfy your craving! Turkey meatballs, corn cob rounds, and chopped poblano peppers make this Thanksgiving preview a can't-miss.
Recipe: Try our Turkey Albondigas Soup
Tuesday: Double-Stuffed Shells
These jumbo shells are stuffed with spinach, ricotta... and more shells! It's a meal so jam-packed, it'll keep you content until it's time for a different kind of stuffing.
Recipe: Try our Double-Stuffed Shells
Wednesday: Cider Chicken
This sweet-and-savory dish is fall comfort food to the max. And you only need six ingredients!
Recipe: Try our Cider Chicken
Thursday: Indian-Spiced Mini Shepherd's Pies
Ever made shepherd's pie with lentils and yogurt? Keep your mashed potato hankering at bay with this twist on a classic dish.
Recipe: Try our Indian-Spiced Mini Shepherd's Pies
Friday: Pistachio-Citrus Pesto with Green Beans & Gemelli
This pasta is tangy, nutty, herby, and spicy. A combo of carbs and veggies will have you stuffed 'til Saturday morning brunch.
Recipe: Try our Pistachio-Citrus Pesto with Green Beans & Gemelli
Shopping list
For the turkey albondigas soup:
- 1/2 pound ground turkey
- 1 teaspoon chili powder
- 4 cups chicken stock
- 2 cups canned hominy
- 1 ear corn
- 1 large carrot
- 1 poblano pepper
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 3 scallions
- 1/3 cup chopped cilantro
- 4 lime wedges
For the double-stuffed shells:
- 1 pound jumbo pasta shells (16 pieces)
- 1 cup (4 oz) baby pasta shells
- 6 plum tomatoes
- 1/4 cup EVOO
- 3 cloves garlic
- 1/2 teaspoon herbes de provence
- Salt and pepper
- 1/2 pound thawed frozen spinach
- 1 1/2 cups ricotta (about 12 oz)
- 1/2 cup grated parmesan
For the cider chicken:
- 3 tablespoons butter
- 4 bone-in, skin-on chicken thighs
- 3/4 cup apple cider
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh sage
- 2 apples
For the Indian-spiced mini shepherd's pies:
- 2 pounds russet potatoes
- 6 tablespoons butter
- 1/2 pound carrots
- 1 large red onion
- 1 can (15 oz.) lentils
- 1 cup canned crushed tomatoes
- 2 tablespoons minced fresh ginger
- 1 1/2 teaspoons garam masala
- 1 cup frozen peas
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon chopped fresh chives
For the pistachio-citrus pesto with green beans & gemelli:
- 1/3- 1/2 cup shelled pistachios
- 1 cup (packed) basil
- 1 cup (packed) flat-leaf parsley
- 1/2 cup (packed) mint
- 1 small red chile, such as finger or Holland chile
- 2 small or 1 large clove garlic
- 1 lemon
- About 2 tsp. lemon zest
- About 2 tsp. orange zest
- salt and pepper
- About 1/3 - 1/2 EVOO, plus more for drizzling
- 1/4 cup (a fat handful) grated pecorino cheese
- 1/2 pound green beans
- 1 pound gemelli pasta