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