5 Weeknight Dinners to Get You Pumped for Thanksgiving

Who says you have to wait 'til Thanksgiving to have a feast? Celebrate the start of a new month with hearty fall dinners every night this week!
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Monday: Turkey Albondigas Soup

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

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

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

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

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